Sunday, October 10, 2010

Weekly Menu for the week of October 11

Hey everyone! Welcome to my weekly menu!

This is a “Fan favorite” week! The recipes featured this week are some of the dishes I have received the most comments for. Baked Salmon with Lemon and Rosemary, Beef and Noodles, and Balsamic Chicken! We are finishing the week with Sloppy Sliders!!! I hope you enjoy all of the recipes!

This week we are taking advantage of a ground beef special at Giant Eagle. The beef is sold in a value pack of 4 lbs or more. We are only going to use 1 lb. this week. There are two options you have when buying ground beef in bulk and wishing to freeze a portion of the beef that you are not going to use this week. You can easily divide the raw ground beef into 1 lb. servings and flatten each portion to look like a giant raw meat pancake. Place the beef in a freezer bag and stack in your freezer. By flattening the meat prior to freezing you are not only saving space in your freezer but it will speed the time for the beef to thaw out when you are ready to use it in the future. Another option is to brown all of the beef prior to freezing. Once the beef has been browned and drained of all of the fat, divide into 1 lb. portions and place in freezer bags. This will make for incredibly easy, last minute dinners. Simply pull one of the bags out of the freezer, defrost in the micro or in a skillet and then add your favorite marinara for a quick spaghetti dinner or add taco seasonings for Taco Night. Very quick – very easy!

Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and would like to receive an email notification when the menu has been published please follow the link below and sign-up!

Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!

And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.

ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out

Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!

I hope you all enjoy your week, the recipes and the savings!


Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach

Baked Salmon with Lemon and Rosemary (adapted from Emeril)

2 skinless salmon filets
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil

Preheat oven to 425˚.

Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.

Bake for 15 minutes or until just cooked through but still moist.


Beef and Noodles
Green beans

Beef and Noodles

1 chuck roast (about 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles

Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.


Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley

Balsamic Grilled Chicken

¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts

Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.

Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.

This marinade also works on pork!

Broiled Asparagus (Our favorite way to eat it)

Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!


Salad or Sandwich night

Salmon and Strawberry Salad

Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette

Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.

Chicken salad with Pears, Cranberries and Blue cheese

Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Dried Cranberries
Balsamic Vinaigrette

Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.

*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.

Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.


Sloppy Sliders
Pickle Spears

Sloppy Sliders

1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
¼ - ½ cup of water
1 T. of brown sugar
½ t. pepper
½ t. hot sauce

Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.

And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!


Spinach – GE special
2 lemons
Red onion
Asparagus – GE special
New potatoes
Salad greens – GE special
Strawberries – GE special
Slivered almonds
Pears – GE special
Dried cranberries
Yellow onion
Green pepper

French or Italian bread – GE special on Italian, French or Olive Oil Bread
Crumbled Blue Cheese
Slider rolls

Sea salt
Olive oil
Balsamic vinegar
Worcestershire Sauce
Poppy seed dressing or Balsamic vinaigrette
Brown sugar
Hot sauce

Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown – GE special on Carolina Rice
Lipton Onion Soup mix
Heinz Savory Beef Gravy – large jar or 2 smaller jars
1 pkg. of Amish Style noodles or Egg noodles
Soy sauce
Tomato paste

Seafood/Meat Case/Butcher
2 skinless salmon fillets – GE special
Chuck roast – about 3-4 lbs – GE special BOGO
4 boneless, skinless chicken breasts – more if you want leftovers for salad or sandwich night – GE special
Ground beef – GE special

Frozen Foods
Green beans – GE special on Birds Eye




No comments:

Post a Comment