Weekly Menu for March 1

Hi everyone!!! Welcome to this week’s menu!

Back from vacation and ready to go. Sorry for the delay in the publishing of this week’s menu but when we arrived back from vacation, we found that one of the many glaciers atop the roof of our house had come crashing down and took out the cable line on the way. No phone and no computer … still felt like vacation!

As Spring approaches – and yes it will be here soon, I promise – it is time to start thinking about subscribing to a CSA (Community Supported Agriculture). We have done this the last several years and it is wonderful! Not only are you eating fresh, locally grown fruits and veggies but you will end up saving a ton of money!!! I am still eating the peppers from last season that we froze and we just finished the corn. Check out the link on the side of my blog – localharvest.org – and look up CSA and find the one closest to you by entering your zip code.

This week we have another tasty menu. I mean seriously – my mouth is watering! Hope you enjoy the recipes and the savings! Here it is:

MONDAY

Pork Lo-Mein
Sesame Bok Choy

Pork Lo-Mein – adapted from Cooking Light

½ lb. of spaghetti
1 bunch of green onions, sliced
1 T. sesame oil
1 cup of sliced red bell pepper
3 boneless pork chops, cut into strips
½ small pkg. of mushrooms sliced
¼ cup of chicken broth
¼ cup of teriyaki sauce
1 T. of chili garlic sauce

Cook pasta according to its directions. Heat the oil in a large skillet and add the onions, bell pepper, pork and mushrooms. Sauté for 5 minutes. Combine the chicken broth, teriyaki and chili garlic sauce and add to the pork mixture. Add the pasta and toss to coat.

Sesame Bok Choy

1 T. of sesame seeds
1 t. sesame oil
3 cups of sliced bok choy
1 t. soy sauce

Toast the sesame seeds in a large skillet over medium-high heat for about 1 minute. Remove the seeds. Add the oil to the pan and the bok choy and sauté for about 3 minutes. Add the soy sauce and cook for an additional 3 minutes. Sprinkle with the toasted sesame seeds and serve.

TUESDAY

Roasted Chicken
Baked Sweet Potatoes
Broiled Asparagus

Roasted Chicken – Double Duty

2 whole chickens – roasting or fryers – this depends on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.

If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.

Also – pop the potatoes in the oven for the last hour. Let the chickens rest prior to serving.

Serve one roasted chicken and cover and refrigerate the other for later use.

Prepare the asparagus while your chicken is resting – be sure to keep your chicken covered with foil while the asparagus is in the oven so it stays warm.

Broiled Asparagus

1 bunch of asparagus
1 T. of olive oil
Salt and pepper

Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.


WEDNESDAY

Beef Vegetable Soup
Biscuits

Beef Vegetable Soup

2 lbs. of chuck roast, cut into stew size pieces
1 T. of olive oil
Salt and pepper
2 Large cans of tomato juice or V8 (I use V8 because it has that much more flavor and vitamins)
4 large potatoes, cubed with or without the skin
1 large onion, chopped
1 (14.5 oz.) can of diced tomatoes
1 bag of frozen cut green beans
2 cups of frozen corn
2 cups of frozen peas
2 cups of diced carrots

Heat oil in a large Dutch oven. Season the beef with salt and pepper. Add the beef and onion and sauté until the beef is brown on all sides. Add the tomato juice and cubed potatoes. Bring to a boil. Reduce heat to medium-high heat and cook for 20 minutes. Add the remaining veggies and simmer for as long as it takes for the beef to be tender and the potatoes to be done. I usually make this up in the morning or at lunch and let simmer for most of the day.

For a kick, season with a little hot sauce!

***Veggie Option **** - skip the beef!


THURSDAY

Chicken Enchiladas with Salsa Verde (Green Salsa)
Refried Beans

Chicken Enchiladas with Salsa Verde – adapted from Cooking Light

1 cup of chopped onion
¼ cup of chopped fresh cilantro
1 t. of minced garlic
1 (7 oz.) bottle of salsa verde
2 cups of shredded cooked chicken (Leftovers from Tuesday Night)
1/3 cup of cream cheese
8 flour tortillas – taco size
Cooking Spray
¼ cup of shredded Monterey Jack or Pepper Jack (depending on your heat index)
½ t. of chili powder

Preheat oven to 425˚

Combine the first four ingredients in a blender and process until smooth. Combine the chicken and cream cheese in a large bowl. Stir in ½ cup of the salsa mixture and reserve the rest. Spoon about ¼ cup of the chicken mixture down the center of each tortilla and roll up. Place the tortilla seam-side down in an 11x7 baking dish coated with cooking spray.

Pour the remaining salsa mixture on top of the enchiladas and sprinkle with the cheese and chili powder. Bake for 20 minutes or until heated through.


FRIDAY

Asian Salmon Sandwiches – Could also try with chicken
Cucumber and onion salad

Asian Salmon Sandwiches – adapted from Cooking Light

1/3 cup of rice vinegar
¼ cup of minced shallots
2 T. brown sugar
2 T. of minced ginger
1 T. of minced garlic
3 T. of soy sauce
1 ½ t. of wasabi paste
4 salmon fillets (about 1 inch thick)
4 T. of mayo
1 t. of wasabi paste
1/3 t. of grated ginger
½ t. of rice vinegar
1 clove of garlic, minced
4 cups of fresh spinach
4 ciabatta rolls, split

Combine the first 7 ingredients and put ¾ cup of the mixture into a zip-lock bag. Add the fish to the bag and marinate for about 30 minutes. Reserve the remaining shallot mixture.

Combine mayo and the next 5 ingredients. Set aside.

Prepare broiler. Remove the fish from the bag and place it on a broiling pan coated in spray oil. Broil for about 10 minutes or until the fish flakes easily. Remove the fish and the broiling pan. Add the ciabatta rolls until just browned. Take the reserved shallot mixture and combine it with the spinach leaves. Assemble the sandwiches by coating one side of the ciabatta roll with the mayo, top with the fillet, and then add the spinach. Add the other half of the roll and enjoy!

Cucumber and Onion Salad

1 English style cucumber, sliced
½ of a red onion sliced thin
Rice vinegar
Salt and pepper

Combine the cucumber and onion. Season with salt and pepper and drizzle vinegar until it suits your taste. This should be done before you prepare the fish sandwiches.


And now here is your shopping list:

Shopping/Checklist

Produce
Bunch of green onions
Red bell pepper – GE special
Small pkg. of mushrooms
Bok choy – need 3 cups sliced
4 onions
Asparagus – GE special
Sweet potatoes
4 large baking potatoes
Cilantro
Garlic
Shallots
Ginger
Spinach – GE special on bagged spinach
Cucumber - English Style, seedless
Red onion

Deli
Ciabatta Rolls – Costco’s are the BEST!!!

Canned Goods/Ethinic Foods/Dry Goods
Spaghetti
Sesame oil
Teriyaki sauce
Chili garlic sauce
Soy sauce
Diced tomatoes
Salsa verde – Green Salsa
Refried Beans
Rice vinegar
Wasabi Paste

Spices/Oils/Vinegars/Dressings/Condiments
Chicken broth
Sesame seeds
Olive oil
Chili powder
Cooking Spray
Poultry seasoning
Sage
Thyme
Salt and pepper
Tomato Juice or V-8 – 2 large cans
Hot sauce
Brown sugar

Frozen Foods
Bag of cut green beans
Corn
Peas
Carrots

Meat Case/Butcher
Boneless pork chops – GE special B1G1 Free
2 whole chickens
Chuck roast – 2 lbs. – GE special B1G1 Free

Dairy
Biscuits
Cream cheese
Flour tortillas – taco size
Monterey Jack or Pepper Jack cheese

Bread /Cereal


Misc.



Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

on vacation

As it happens I have had it with the snow and got out of dodge looking for a little sunshine and warmth. We found a little of both. Yep - on vacation with my incredible family! Look for a menu next week!

The American Cancer Society - 2010 Relay For Life of Mt. Lebanon:

The American Cancer Society - 2010 Relay For Life of Mt. Lebanon:

Many of us have been touched by cancer. Please consider donating to my cause - I am participating with a team in the Relay for Life. Raising money for a cure!

Weekly Menu for February 15

Hi everyone!!! Welcome to this week’s menu!


Happy Valentine’s Day!!! Hope you are enjoying this day with the people you love.

Great menu this week with Olympic size savings! Sorry I couldn’t resist! I just love the Olympics and we can’t wait to see Shaun White unleash his latest moves! USA … USA

We are entering the Lenten Season and kicking it off on Fat Tuesday! This is one of my favorite recipes for Jambalaya! My hubby and I visited New Orleans during Mardi Gras many moons ago and it is one of our favorite cities. Feel free to add the chicken and shrimp with the sausage. It is amazing! As far as the Fish Fry Fridays go – I know many of you hop from church to church each Friday and sample the Fish Sandwiches. Try this week’s at-home-healthier version. I think you will like it! AND we serve it along with our favorite cole slaw!!! Put the slaw on top of the sandwich. YUM!

Hope you enjoy the recipes and the savings! Here is this week’s menu:

MONDAY

Pork Tenderloin with Dijon Marsala Sauce
Wild Rice
Asparagus

Pork Tenderloin with Dijon Marsala Sauce (adapted from allrecipes.com)

2 pork tenderloins
4 T. Dijon mustard
1 T. of olive oil
2 T. of Butter
1/3 cup finely chopped onion
1 cup of Marsala wine
1 T. Dijon mustard
1 cup of heavy cream

Preheat oven to 350˚. Coat tenderloins generously with 4 T. of mustard.

Heat oil in a large skillet over medium-high heat. Brown tenderloins on all sides and transfer to a 9x13 baking dish coated with spray oil. Bake for 20 minutes – turn and continue cooking for an additional 20 minutes or until desired doneness.

Remove pork from the oven, cover with foil and let rest. Meanwhile, melt butter in the skillet used to brown the pork. Cook the onion in the butter until soft. Stir in Marsala, mustard, and cream and cook until the sauce is reduced by half.

To serve, slice pork and spoon sauce over the meat.


"FAT TUESDAY"

Jambalaya
Rice
Salad

Jambalaya (recipe adapted from Southern Living)

1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, undrained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
3 cups of hot cooked rice
1 cup of sliced green onions
Hot sauce to taste

Heat oil in large Dutch oven or large pot. Add sausage and cook, stirring constantly until browned. Remove sausage and set aside.

Add onion, pepper, celery and garlic to Dutch oven. Cook 5-7 minutes or until the vegetables are crisp-tender.

Stir in the sausage, Cajun seasoning, tomatoes, broth, thyme and red pepper. Cook until heated through.

To serve, place cooked rice in a bowl and top with the Jambalaya. Sprinkle with green onion slices and a few drops of your favorite hot sauce.

**** Variations: to make this dish even more authentic, you could add chopped cooked chicken breast or shrimp or both.


WEDNESDAY

Penne with Olives and Capers
Salad

Penne with Olives and Capers- adapted from Cooking Light

1 T. olive oil
¼ t. crushed red pepper flakes
3 cloves of garlic, minced
2 cans of petite diced tomatoes, drained
½ cup of pitted kalamata olives
1 ½ T. of capers
Salt to taste
1 lb. of cooked penne
¾ cup of parmesan cheese
3 T. fresh basil

Heat oil in a large skillet. Add the garlic and red pepper flakes and sauté for about 1 minute. Add the tomatoes, olives and capers. Season with salt, reduce heat and simmer for about 10 minutes. Add the pasta and toss to coat. Remove from the heat and add the cheese and basil.



THURSDAY

Cuban Sandwich
Onion Roasted Potatoes

Cuban Sandwich – our favorite sandwich!!!

One package of hoagie rolls
Leftover pork – sliced thin
½ pound of sliced ham – we like Ham off the Bone from GE
Jar of Claussen Pickle Stackers – These are fabulous for sandwiches!!!
Brown Mustard – spicy if you like it
1 lb. of Swiss cheese slices – or provolone

Open each hoagie roll and split into 2 pieces. Spread mustard on the inside of both pieces. Top each side with cheese and layer one side with pickles, sliced pork and ham. If you have a Panini Press use as directed. If you do not, simply place sandwiches on hot griddle or large skillet and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the meat is warmed. ****TIME SAVING TIP **** warm the meat in the microwave prior to assembly. This will speed up the cooking process and get dinner on the table even quicker!

Onion Roasted Potatoes

1 envelope of Lipton Onion Soup Mix
4 medium potatoes cut into chunks
1/3 cup of olive oil

Combine all in 13x9 pan – bake at 425 for 35 min or until golden brown. Stir once or twice during cooking.


FRIDAY

Cajun Catfish Sandwiches
Cole Slaw
Carrot Sticks

Cajun Catfish Sandwiches – adapted from Cooking Light

3 slices of bacon
½ cup of cornmeal
2 t. of Cajun Seasoning
4 Catfish fillets

Cook bacon in a large non-stick skillet until crisp. Remove the bacon from the pan and reserve 2 t. of drippings in the pan. Save the bacon for another use. (Crumble in your eggs the next day!)

Combine cornmeal and Cajun seasoning in a shallow dish. Dredge the fillets in the cornmeal and place in the skillet with the bacon drippings. Cook 5 minutes per side or until the fish flakes easily.

Tangy Cole Slaw (adapted from Cooking Light – it is our favorite!)

1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!


And now here is your shopping list:

Shopping/Checklist

Produce
Asparagus - GE special
2 Onions
Green pepper
Celery
Green onions
Garlic
Carrots - GE special
Slaw mix
Salad - GE special
Basil
Potatoes

Deli
Pitted kalamata olives (1/2 cup)
Parmesan cheese
Hoagie Rolls
½ lb. sliced ham – we prefer Ham off the Bone - Lots of Specials on ham at GE
Sliced Swiss cheese – or provolone

Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
White or brown rice
Cajun seasoning
Petite diced tomatoes – 3 cans - special on GE tomatoes
Chicken broth
Capers
Penne - Special on GE brand

Spices/Oils/Vinegars/Dressings/Condiments
Dijon mustard
Brown mustard
Olive oil
Canola oil
Marsala cooking wine
Thyme
Ground red pepper
Hot sauce
Crushed red pepper flakes
Cornmeal
Lipton onion soup mix
Rice wine vinegar
Sugar
Whole grain mustard
Mayonnaise

Frozen Foods

Meat Case/Butcher
Pork Tenderloins – GE special
Smoked sausage – GE special on Eckrich
Claussen Pickle Stackers
Bacon
Catfish fillets - GE special

Dairy
Butter
Heavy cream

Bread /Cereal


Misc.



Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu for Feb. 8

Hi everyone!!! Welcome to this week’s menu!

Well – what can I say – I was very happy to have the leftovers this week as we were pummeled with 20” of snow! The lettuce wraps, potato soup and the skins have been wonderful to munch on after we came inside from shoveling, playing, shoveling, walking, and did I mention shoveling? YUM! I love how everything reheats so nice and can be reinvented so my kids and hubby aren’t saying “This again?”

This week I had a little input from my big boy who is celebrating his 6th birthday. He LOVES the cheddar sliders that we are serving up on Friday night! I hope you enjoy this week’s menu. It is full of wonderful tasty dishes that are pretty simple to make, which should translate into a saner dinner hour for you and your family! We can hope – right?

Here is this week’s menu:

MONDAY

Chicken and Artichokes
Rice (brown or white)
Steamed Green Beans

Chicken with Artichokes

4 boneless, skinless chicken breasts
¼ cup flour
1 t. salt
½ t. pepper
1 t. paprika
4 T. of butter
1 (8 oz.) pkg. of sliced mushrooms
1 cup of chicken broth
½ cup of white wine
¼ t. dried rosemary
1 (14 oz.) can of quartered artichoke hearts, drained

Preheat oven to 375˚

Melt butter in a large skillet. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture and then brown in the skillet on both sides. Remove chicken from skillet and season both sides with paprika. Place chicken in a 9x13 baking dish. Put the artichokes on top of the chicken in the dish.

Add mushrooms to the skillet and sauté. Add the chicken broth and sherry, deglazing the pan; season with rosemary. Pour the sauce over the chicken and artichokes. Cover with foil and bake for 30. To serve, pour the sauce over the rice - YUM!!!


TUESDAY

Beef Bourguignon
Egg noodles
Salad

Beef Bourguignon

1 T. olive oil
8 garlic cloves, minced
1 (2-pound) boneless beef roast (bottom round or chuck – whatever you have on hand) trimmed and cut into 2-inch cubes
1 1/2 t. salt
1/2 t. freshly ground black pepper
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup beef broth
1 T. tomato paste
1 t. chopped fresh rosemary – ½ t. of dried
1 t. chopped fresh thyme – ½ t. of dried
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf

Heat oil in a large skillet. Season the beef with salt and pepper and brown in the skillet. Place browned beef in a slow cooker. Add remaining ingredients in the slow cooker and cook on low all day. Remove the bay leaf before serving.

To serve, place the Beef on top of the noodles.

WEDNESDAY

Shrimp Arrabbiata
Linguine
Tossed Salad

Shrimp Arrabbiata

2 T. olive oil
1 lb. peeled, deveined shrimp
½ cup of finely chopped onion
¼ t. (or more) crushed red pepper
3 cloves of garlic, minced
2 T. tomato paste
1 (14.5 oz.) can of petite diced tomatoes
1 T. parsley (2 if using fresh)
1 ½ t. basil

Heat oil in a large skillet and add the shrimp stirring frequently until it has turned pink. Remove the shrimp and keep warm. Add the onion, garlic and red pepper to the skillet and sauté for four minutes. Then add the tomato paste and tomatoes (with juice). Bring to a boil and cook for 2 minutes. Return the shrimp to the sauce and season with the parsley and basil. Cook for an additional 2 minutes.

This makes enough sauce for ½ box of linguine (4 servings) – double if you need a larger amount.


THURSDAY

Leftovers
Or
Chicken Tortilla Soup
Cheese Quesadillas

Chicken Tortilla Soup

2 T. of oil
1 lb. of boneless, skinless chicken breast cut into 1 inch strips
1 (15 oz.) can of petite diced tomatoes
1 cup of diced onion
2 jalapeno peppers, chopped
2 T. of chopped garlic
Salt and pepper
1 T. cumin
1 T. of coriander
1 T. chili powder
½ cup of chopped cilantro
64 oz. of chicken broth
4 corn tortillas, 2 fried in oil whole and 2 cut into ¼ inch strips and fried

In large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown, about 3 minutes. Meanwhile, in a large bowl, combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil and break the two whole tortillas in to pieces and place in the stockpot. This will thicken the soup. Let simmer for 45 minutes to an hour. Garnish with the fried tortilla strips on top of the bowls of soup.

To fry the tortillas, cover the bottom of a pan with oil and heat. Place a tortilla in the oil and wait until it begins to bubble. Flip to the other side and then transfer to plate with paper towel to drain. Do the same thing with the strips. Salt the strips as soon as they are transferred to the plate.


FRIDAY

Cheddar Sliders
Sweet Potato Fries
Apple Slices with Caramel Dip

Cheddar Burger Sliders

¼ cup of plain bread crumbs
1 lb. ground turkey (or ground beef – whichever you prefer)
½ cup of shredded cheddar cheese
½ small onion, finely chopped
Salt and pepper
12 slider rolls – mini hamburger buns
Toppings

Combine bread crumbs, turkey or beef, cheese and onion in a bowl. Season with salt and pepper and mix together. Form 12 small patties (think big meatball and then flatten it). Throw them on the grill or fry them in a large skillet with a little oil. These are small so cook time is quick! 

Sweet Potato Fries

4 large sweet potatoes
1 T. Olive oil
Kosher salt and pepper

Cut the potatoes into long strips (like French fries). Toss with the olive oil and sprinkle with salt and pepper. Lay out flat on a jelly roll pan and bake at 450˚ for about 15-20 minutes. Season with additional salt and pepper while they are still hot if desired.

Yummy and delectable tip – dip the fries in the caramel sauce – truly sinful!


And now here is your shopping list:

Shopping/Checklist

Produce
Mushrooms – GE special
Salad – GE special
Garlic – lots!!!!!! Consider buying a jar of the minced variety – or two!
Carrots – GE special
3 onions
2 jalapenos
Cilantro
4 large sweet potatoes
Apples – Caramel dip

Deli
Slider rolls – Pepperidge Farm

Canned Goods/Ethinic Foods/Dry Goods
Rice – brown or white
72 oz. Chicken broth (only 8 if you are not making the soup)
Beef broth
14 oz. can of artichoke hearts – quartered if you can find them
Pkg. of egg noodles
Box of linguine – GE special on San Giorgio
Tomato paste – 1-2 cans
3 cans – petite diced tomatoes – GE special

Spices/Oils/Vinegars/Dressings/Condiments
Flour
Salt and pepper – kosher salt preferred.
Paprika
Rosemary
Thyme
Olive oil
Parsley
Bay leaf
Basil
Crushed red pepper
Cumin
Coriander
Chili powder – GE special on McCormick chili spices

Frozen Foods
Green beans

Meat Case/Butcher
4 boneless, skinless chicken breasts (another lb. if making the soup)
Beef roast – 2 lbs. – chuck or bottom round – GE B1G1 Bottom Round Roast
Uncooked shrimp – 1-2 lbs. depending on how many servings – GE special
Ground beef or turkey – 1 lb.

Dairy
Butter
Corn tortillas - taco size
Flour tortillas
Cheddar cheese – GE special on Kraft

Bread /Cereal
Bread crumbs – plain

Misc.
White wine
Red wine


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu Feb. 1

Hi everyone!!! Welcome to this week’s menu!

This is one of my favorite menus!!!!! We are taking advantage of GREAT specials – or specials we took advantage of before (check your freezer) – and we are reinventing our leftovers for a fabulous Friday Night Happy hour at home!!! Some of my favorite recipes and yours too based on your feedback!

Here is a little tip: if you don’t think you are going to use your leftovers this week – like the pork – go ahead and freeze it. Maybe you want to save the lettuce wraps and potato skins for next week during the Super Bowl. Go ahead and freeze the pork and taco meat (not the fish) and keep the potato skins in the fridge. When you plan ahead you will be less stressed and save tons of money! ENJOY!

Here is this week’s menu:

MONDAY

Onion Baked Chicken
Wild Rice
Roasted Asparagus

Onion Baked Chicken

3 lbs. chicken quarters
1 T. olive oil
1 T. onion powder
1 ½ t. Italian seasoning
1 t. salt
½ t. garlic powder
½ t. paprika
¼ t. black pepper

Preheat oven to 375˚.

Brush chicken with olive oil. Mix seasonings in a bowl and coat the chicken evenly with the mixture. Place the chicken in a shallow baking dish. Bake for 45-50 minutes or until the chicken is cooked through.

Roasted Asparagus

1 bunch of asparagus
1 T. of olive oil
Salt and pepper

Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.


TUESDAY

Asian Pork Wraps
Stir Fried Broccoli

Asian Pork Wraps

1 – 3 lb. boneless pork roast, or use 8-10 boneless chops depending on their thickness– OR – use 2 pork tenderloins
½ cup of Hoisin sauce
2 T. grated ginger
2 T. sherry cooking wine
1 clove of garlic, minced
6 dried shiitake mushrooms
12 flour tortillas
2 t. sesame oil
4 cups of shredded cabbage
1 bunch of green onions, sliced


Place pork roast in crock-pot. Combine 3 T. of hoisin sauce, ginger, sherry and garlic. Pour over the roast. Discard stems from dried mushrooms and crumble remaining part over the roast. Cook on low for 8-10 hours.

Remove pork from crock-pot. Stir cabbage into broth in the crock-pot. Heat to high setting, cover and cook an additional 5 minutes or until wilted. Shred pork with two forks and return to crock-pot.

Heat oven to 300˚. Brush tortillas with sesame oil and stack on a sheet of foil. Wrap the tortillas and heat the packet for 10 minutes.

To serve, spread each tortilla with remaining hoisin sauce, top with shredded pork mixture and green onions. Roll-up and enjoy!

Stir Fried Broccoli

One head of broccoli
2 T. of Canola Oil
2 cloves of garlic minced
½ t. of red pepper flakes (optional)
1 T. of soy sauce
Sesame oil

Chop broccoli into florets. Place broccoli in microwave safe covered dish with 2 T. of water and microwave on HIGH for 2 minutes. This will steam it. Put oil and garlic in a skillet and heat. Once oil is hot, add chopped broccoli and stir frequently for 5 minutes. Add red pepper flakes and soy sauce. Cook and stir for an additional 3 minutes. Prior to serving, drizzle broccoli with a little sesame oil.


WEDNESDAY

Baked Potato Soup
Salad

Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup

8-10 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 (8 oz.) container of sour cream
Salt and pepper to taste

Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.

Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.

Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.


THURSDAY

Taco Night

Regular Beef or Fish Tacos

Tacos
Black Bean and Corn Salad

Fish Tacos

¼ cup sour cream
2 T. lime juice
Salt and pepper
¼ small cabbage – red or green – thinly shredded (about 2 ½ cups)
4 green onions, thinly sliced
1 jalapeno, sliced in half lengthwise, ½ of pepper minced
2 T. olive oil
1 lb. tilapia fillets
8 flour tortillas – taco size
½ cup of fresh cilantro leaves

In a large bowl combine sour cream and lime. Season with salt and pepper. Set aside half of the sour cream mixture for serving. Toss cabbage, scallions and minced jalapeno with the remaining mixture. Season with salt and pepper to taste.

In a large non-stick skillet, heat oil and remaining jalapeno half, swirling around to coat the bottom of the pan. The idea is to infuse the oil with a little heat from the pepper. Season fish with salt and pepper. Cook fish in skillet until golden brown on all sides, about 5-6 minutes. It is ok if the fish falls apart because you are going to stuff the tacos with it. Discard the jalapeno.

Warm tortillas in the microwave covered with paper towels or in the oven wrapped in foil. Fill each tortilla with slaw, fish and top each with fresh cilantro. If cilantro is not your thing you could substitute fresh parsley. Drizzle with reserved sour cream mixture. Serve immediately!

***Time Saving Tip**** Buy pre-shredded angel hair cabbage. This will be found near the bagged salads.

Black Bean and Corn Salad

1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste

Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.

Regular Tacos

Giant Eagle has a special on Ground Beef – you must buy the 3 lb. value pack to realize the special. Depending on the size of your family brown enough ground beef and add your favorite taco seasonings. Usually, one pound of beef will feed a family of four. Don’t be afraid of leftovers – we will use them again!

Freezing tip – if you do not use all of the ground beef and wish to freeze some, be sure you flatten the meat prior to freezing. Think large raw meat pancake. This will save you space in your freezer because you can stack meat nicely and it will save you time defrosting the same for a future meal. Also, consider browning ALL of the meat and freeze only the beef you won’t use for the tacos. Reheating frozen ground beef that has already been browned is quick and easy. Then you can add it to a jar of sauce for a quick meat sauce or for sloppy joes! There are many possibilities!


FRIDAY

Happy Hour at Home

Pork Lettuce Wraps
Non-fried potato skins
Nachos

Pork Lettuce Wraps

1 T. of Canola oil
Leftover Asian Pork
Slivered carrots (GE special on baby carrots)
Small can of chopped water chestnuts
Head of iceberg lettuce or bibb lettuce

Heat oil in a skillet. Add leftover pork, carrots and water chestnuts. Stir frequently until heated through.

To serve, pile pork mixture into a lettuce leaf, drizzle with dipping sauce, and wrap it up!

Dipping Sauce – you could use a store bought dipping sauce or the recipe below which has been adapted from PF Chang’s

¼ cup of sugar
½ cup of water
2 T. soy sauce
2 T. rice wine vinegar
2 T. of ketchup
1/8 t. of sesame oil
1 T. of Hot mustard (optional – depending on your heat index)
1 – 2 t. of garlic and chili paste

Dissolve the sugar in the water by boiling the same. Set aside. Combine Soy sauce, vinegar, ketchup and sesame oil. Mix together the hot water and the hot mustard. Depending on your taste, you can add some of the mustard mixture with the soy mixture. You can also add the garlic and chili paste to the soy mixture. Keep adding various amounts to the soy sauce mixture until the taste suits you!

Potato skins

Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions, taco meat, salsa – you get the idea
Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!

Nachos

Tortilla chips
Leftover taco meat, refried beans, cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions

Spread tortilla chips onto a cookie sheet. Reheat taco meat and beans in the microwave. Layer the beef and beans on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own toppings!

What to drink at Happy Hour???
Serve cold beer and margaritas for the adults and lemonade for the kids!

What an easy, cheap and fun way to use up your leftovers from the week!!! Invite a few friends and spread the cheer!

And now here is your shopping list:

Shopping/Checklist

Produce
Ginger
Garlic
3 Limes
Cilantro
6 shiitake mushrooms – Special on sliced baby bellas – that would work just fine
Head of Cabbage – napa if you can find it
2 Bunches of green onions
2 jalapenos
Head of broccoli or Frozen broccoli florets
Baking potatoes – GE special
Carrots
Asparagus – GE special
Avocado
Head of lettuce – iceberg or bibb

Deli


Canned Goods/Ethinic Foods/Dry Goods
Hoisin Sauce
Soy Sauce
Taco Seasoning
Salsa – GE special on Chi-Chi’s
Chips
Taco shells
Small can of chopped water chestnuts
Hot mustard – Chinese style
Garlic and Chili paste – in the Asian section
Black beans
White corn
Wild Rice

Spices/Oils/Vinegars/Dressings/Condiments
Sherry Cooking Wine
Sesame Oil
Olive Oil
Canola Oil
Red Pepper flakes
Onion powder
Italian Seasoning
Garlic powder
Paprika
Flour
Salt and pepper
Sugar
Rice Wine Vinegar
Pam
Cayenne Pepper
Ketchup

Frozen Foods
Broccoli florets – if you are not buying fresh

Meat Case/Butcher
3 pounds of pork – GE special on pork roast, boneless chops, or pork loins
3 lbs. chicken quarters – GE $.79/lb
2 pkgs of Bacon – GE Special
1 lb. Tilapia filets – If making fish tacos – GE special
Ground Beef – GE special on 3 lb. value pack of 92% lean

Dairy
2 pkgs (If you want soft tacos and then one for the pork wraps) Tortillas
Cheddar cheese – GE special on Kraft
Sour Cream – GE special on Breakstone’s
Butter
Milk

Bread /Cereal


Misc.
Beer or margaritas or both!


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu for the week of Jan. 25

Welcome to my Weekly Menu!!!

End of month reminder – tally up your savings this month and PAY YOURSELF!!!

Are you enjoying the recipes and the savings? Saving time and money makes me a very happy gal!!! My fund is starting to accumulate quite nicely! Don’t forget to check out the coupon internet sites!!!

Some of my favorite recipes are on the menu this week – Cheeseburger Meatloaf made with oatmeal for extra nutrition and added fiber, Chicken Marsala and Pizza Bread Rollups – my kiddos’ favorite!!! The Pizza Bread Rollups are a great way to get your kids involved in the kitchen. A super way to kick off a Family night and start the weekend.


Here is this week’s menu:

MONDAY

Chicken Marsala
Angel Hair Pasta
Roasted Asparagus

Chicken Marsala

3 boneless, skinless chicken breasts, pounded thin and cut into cutlets
2 T. of flour
3 T. of butter
1 – 8 oz. pkg. of fresh mushrooms, sliced
¾ cup of Marsala wine
¼ cup of water
1 T. of dried parsley or 2 T. if using fresh
¼ t. of Rosemary

Melt butter in a large skillet and sauté the mushrooms over medium-high heat until browned – about 8 minutes. Remove and set aside. Dredge both sides of the chicken in the flour and add to the skillet. Cook thoroughly, about 4 minutes on each side – this will depend on how thin the chicken is. Remove chicken and set aside. Return the mushrooms to the skillet and stir in the Marsala, water, parsley and Rosemary - stirring to pick up the browned pieces at the bottom of the skillet. Return the chicken to the skillet until covered with the sauce and heated through.

Meanwhile, cook Angel Hair pasta according to the directions. Toss the cooked pasta with melted butter and 2 T. of parmesan cheese.

Roasted Asparagus

1 bunch of asparagus
1 T. of olive oil
Salt and pepper

Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.

TUESDAY

Cheeseburger Meat Loaf
Mashed Potatoes
Peas

Cheeseburger Meat Loaf

2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce

Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.

Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.

This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.

Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.

*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.


WEDNESDAY

Baked Salmon with Lemon and Rosemary
Steamed rice
Steamed broccoli

Baked Salmon with Lemon and Rosemary (adapted from Emeril)

2 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.


THURSDAY

Leftovers or Sandwich night

Meatloaf Sandwiches
French fries
Salad

Meatloaf Sandwiches

I don’t know about your kids, but mine LOVE meatloaf sandwiches! I can’t figure it out but we will warm up slices of leftover meatloaf and put it on a bun. Then we will add our favorite toppings and dress it up just like our favorite burger! They gobble them up!



FRIDAY

Pizza Bread Rollups
Carrot Sticks
Grapes

Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)

1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
1 pkg of sliced pepperoni
1 t. of dried Italian seasoning
¾ cup of pizza sauce

Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.

Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.


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!

Shopping/Checklist


Produce
Asparagus – GE special
Mushrooms – GE special
Onion
Potatoes – GE special
2 lemons
Red onion
Salad – GE special
Carrots
Grapes

Deli
Pepperoni – coupon in Sunday paper

Spices/Oils/Vinegars/Condiments
Flour
Marsala Cooking Wine
Parsley
Rosemary
Olive oil
Salt and pepper
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Italian seasoning

Canned Goods/Ethinic Foods/Dry Goods
Angel Hair Pasta – GE special on Barilla
Oatmeal – regular
Rice – white or brown
Pizza sauce

Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
Ground beef – 2 lbs. – or a meatloaf mix – GE special on ground beef
2 salmon filets – GE special

Frozen Foods
Peas
Broccoli
French fries – or use potatoes to make homemade – GE special on Ore-Ida

Dairy
Butter- GE special on GE brand
Eggs
Cheddar cheese – GE special on Heluva Good PLUS coupon in Sunday paper!!!
Milk
Pizza dough – coupon in Sunday paper
Mozzarella Cheese – GE special on Heluva Good PLUS coupon in Sunday paper!!!

Bread
Hamburger buns

Misc.


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu for Jan. 18

Welcome to my Weekly Menu!!!

I hope you enjoyed last week’s menu! I LOVED the savings by roasting the chickens. So economical and tasty!!!!

Sorry this is a day late – the holiday weekend threw me off. This week, we have another double duty meal where we reinvent the leftovers for another money-saving week! Slow cooked pork tacos will be reinvented later in the week for a Friday Night Siesta! Giant Eagle has a special on a pork shoulder (which will work best) but you could also use pork tenderloins or a pork roast. ENJOY!

Here is this week’s menu:

MONDAY

In honor of MLK, consider donating to the Red Cross or Doctors without Borders to help the victims in Haiti.


TUESDAY

Pork Tacos
Refried Beans
Salad
Chips and salsa

Pork Tacos – adapted from Health Magazine

2 cups of salsa – plus more for serving
2 T. chili powder
2 T. oregano
1 T. cumin
Pinch of salt
Pork shoulder – boneless 2 lbs. – if using bone-in look for 3-4 lbs.
12 tortillas – corn or flour
Fresh cilantro
Sour cream
Lime wedges

Place the pork in a slow cooker. Combine the first five ingredients and pour over the pork. Cover and cook on low all day until the meat falls off the bone and shreds easily. Remove the pork and pull the meat off of the bone. Return the shredded pork back to the slow cooker and mix with all of the juice.

To serve, warm tortillas in the microwave and pile the shredded pork into each tortilla. Top with sour cream, fresh chopped cilantro and salsa. Squeeze a little lime juice on top if desired.


WEDNESDAY

Caramelized Onion Chicken
Couscous
Peas

Caramelized Onion Chicken (adapted from Southern Living)

1 lb. chicken breast tenders
Salt and pepper
1 medium onion, sliced thin
1 T. olive oil
½ cup seedless raspberry jam
1 T. red wine vinegar
1 T. soy sauce
1 t. fresh grated ginger or bottled minced ginger
½ t. dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium–high heat. Add sliced onions and sauté until soft. Add chicken to the pan and cook about 4 minutes on each side until done. Remove onion and chicken from pan, set aside, cover and keep warm.

Add jam and the rest of the ingredients to the skillet and cook for 2 minutes, stirring constantly to loosen up the browned bits from the skillet. Return the chicken and the onions to the pan. Stir together and heat through.


THURSDAY

Macaroni and Cheese
Steamed Broccoli

Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)

1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste

Preheat oven to 350˚.

Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.



FRIDAY

Friday Night Siesta

Black Bean Soup
Cheesy or Pork Quesadillas
Chips and salsa

Black Bean Soup (super quick and easy)

2 can of black beans
1 ½ cup of beef broth
1 cup of salsa
1 t. of cumin
4 T. sour cream
4 T. of green onions, sliced

In a food processor, combine beans, broth, salsa, and cumin. Process for about 1 minute until smooth. Heat mixture in medium saucepan over medium heat until thoroughly heated. Serve with a dollop of sour cream and the green onions.

Cheesy or Pork Quesadillas

Shredded Monterey/Cheddar cheese
Leftover Pork from Tacos
Flour tortillas

To assemble, layer cheese on top of a tortilla – if making pork, add pork at this time and then top with additional cheese. Place another tortilla on top. You can either place on a cookie sheet and bake at 350˚ OR you can cook in a hot skillet or griddle until cheese is melted and tortilla is crisp. Don’t forget to dip your quesadillas in sour cream and salsa!


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!

Shopping/Checklist


Produce
Couple of limes
Fresh cilantro
Medium onion –GE special
Ginger
Green onions
Salad – GE special

Deli

Spices/Oils/Vinegars/Condiments
Chili powder
Cumin
Rosemary
Oregano
Salt and pepper
Olive oil
Seedless raspberry jam
Red wine vinegar

Canned Goods/Ethinic Foods/Dry Goods
Salsa – 2 jars – GE special on Tostitos
Refried beans – GE special on Old El Paso
Couscous
Box of elbow macaroni – GE special on GE brand
Soy sauce
2 cans of black beans
1 can of beef broth – GE special on GE broth

Seafood/Meat Case/ Butcher
Pork shoulder – GE special
1 lb. of chicken tenders – or boneless, skinless chicken breasts cut into strips.

Frozen Foods
Peas – GE special on Green Giant boxes

Dairy
Sour cream
Tortillas – 2 pkgs. – corn or flour
Butter
6 cups of shredded cheddar/Monterey Jack blend cheese – GE special on Kraft
8 oz. Velveeta
½ and ½ - need 2 cups

Bread

Misc.
Tortilla chips – GE special on Tostitos


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu for January 11

Welcome to my Weekly Menu!!!

I hope you enjoyed last week’s menu! This week we have another great menu based on specials found at Giant Eagle. However, if you do not have a Giant Eagle in your neck of the woods, please check you local supermarket’s specials because many grocery chains run similar specials. Oh – and just by following a plan you will save tons of money!!!

At GE this week, it is the Buy One Get One Free event!!! Please take advantage of these amazing savings if you have the storage space. One notable special worth mentioning is GE B1G1 Butterball bacon, smoked or Polska sausage. Why is this so great – because there is also a coupon in Sunday’s paper to use with this great deal!!! I did not include this as a meal option but pair the sausage with the Mrs. T’s peirogies that are also on special and your kids will thank you! Save it for a great meal on a cold frigid winter night! ENJOY!!!

Here is this week’s menu:

MONDAY

Roasted Chicken (double duty)
Wild Rice
Balsamic Glazed Carrots

Roasted Chicken

2 whole chickens – roasting or fryers – depending on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.

If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.

Serve one roasted chicken and cover and refrigerate the other for later use.

Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.

Balsamic Glazed Carrots (This is our favorite way to eat carrots)

1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper

Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.

TUESDAY

Panko-Crusted Pork Chops
Steamed Rice
Sugar Snap Peas

Panko-Crusted Pork Chops (Adapted from Cooking Light – this is one of our favorites and can be used with fish)

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 boneless center-cut loin pork chops (about 1/2 inch thick)
1 t. canola oil
Cooking spray
1/8 t. salt
1 T. grated fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 T. cooking sherry
2 T. soy sauce
2 t. sugar
1 t. wasabi paste
1/3 cup thinly sliced green onions
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

WEDNESDAY

Roasted Tomato Pasta with Basil
Tossed Salad
Garlic Toast

Roasted Tomato Pasta with Basil

2 pints of cherry or grape tomatoes, sliced in half
Olive oil
3 cloves of garlic, minced
Fresh ground pepper
10 basil leaves, chopped – or 1 T. of dried basil
Salt – kosher or sea preferred
1 lb. of Linguine pasta
Parmesan cheese

Preheat oven to 400˚.
Spread tomatoes out on a jelly-roll pan. Drizzle with a generous amount of olive oil. Add garlic and pepper (and dried basil if you are using it) and toss until tomatoes are covered. Place in the oven and bake for 15-20 minutes or until the tomatoes are soft. Remove from the oven and season with salt.

Meanwhile cook pasta according to the directions. Toss the tomatoes (scraping up all of the oil and bits of garlic – this is your sauce) with the cooked pasta and add the fresh basil – if using it. Serve with parmesan cheese.


THURSDAY

Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Carrot and Celery Sticks

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

1 can condensed cream of chicken soup
1 cup purchased sour cream ranch dip (GE brand was recommended and is located by the deli)
2/3 cup chopped green onions
3 cups chopped cooked chicken (double duty – remove chicken from 2nd roasted chicken)
3/4 cup purchased buffalo wing sauce
12 tortillas (internet coupon – Mission tortillas)
3 cups shredded cheddar (internet Helluva Good Coupon)

Heat oven to 350˚. Spray 13x9 glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 cup green onions. In a large bowl, mix chicken and wing sauce. **** If your kids do not like wing sauce only mix enough chicken with the sauce for the adults. Keep their enchiladas at one of the casserole dish. **** To assemble, spoon 2 T. of soup mixture down the center of each tortilla; set remaining mixture aside. Reserve ½ cup of cheese. Top each tortilla with chicken (Plain or sauced) and cheese. Roll up the tortillas and place in the baking dish, seam side down. Spoon remaining soup mixture over the filled tortillas and cover with foil.

Bake 40-45 minutes or until hot and bubbly. Remove from oven. Uncover; sprinkle with reserved cheese; bake uncovered about 5 minutes or until cheese is melted. Top with reserved green onions.


FRIDAY

Pizza Night – Mediterranean Pizza (any leftover chicken- use it up) or Any way you like it!
Salad

This night is all about your favorite pizza! You can either order in or make your own! Our favorite way to make “homemade” pizzas is to use flatbread. We buy our flatbread at Costco. It comes in a double pack – they call it “pocketless pita bread.” We keep it in the freezer and pull out however many we need. They are the perfect size for individual pizzas!

Here are some ways to build your pizza:

Traditional toppings – pepperoni, sausage, mushrooms, onions, peppers, etc. – you get the idea!

Mediterranean Pizza - brush the flatbread with olive oil, minced garlic and sprinkle oregano on top. Cover with mozzarella cheese and bake in a 450˚ oven until the crust is crisp and the cheese has melted – about 8-10 minutes. Top with sliced tomatoes – or halved grape tomatoes leftover from Wednesday’s dinner – leftover shredded chicken (warm in the micro before topping the pizza – this will speed up the cooking time), sliced black olives and sprinkle crumbled feta cheese on top. After you have topped your pizza, place it back in the oven and broil until the toppings are warmed and the cheese begins to melt.


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!

Shopping/Checklist


Produce
2 onions
Green onions
Fresh sage and thyme if not using dried
2 Pkgs. of baby carrots – GE special
Fresh ginger
Garlic
Fresh basil – or dried
2 pints of grape or cherry tomatoes – GE special
1 tomato to slice for pizza
Tossed salad – GE special

Deli
Bread – for garlic toast – GE special on French Bread
Parmesan cheese
Sour cream ranch dip
Flatbread or pizza crust
Traditional toppings for pizza – GE special on Pepperoni
Feta cheese

Spices/Oils/Vinegars/Condiments
Olive oil – GE special on GE brand
Cooking spray
Balsamic vinegar
Poultry seasoning – GE special on McCormick spices
Sage – GE special on McCormick spices
Thyme– GE special on McCormick spices
Can of chicken broth
Cooking sherry
Sugar

Canned Goods/Ethinic Foods/Dry Goods
Wild rice
White or brown rice
Panko breadcrumbs
Soy sauce
Wasabi Paste
Linguine pasta – GE special on San Giorgio
Can of cream of chicken soup – coupon in Sunday’s paper
Buffalo wing sauce
Sliced olives

Seafood/Meat Case/ Butcher
2 chickens – roasting or fryer - GE or Costco $.89 per lb. for fryers
Boneless pork-chops – about ½” thick – GE special B1G1

Frozen Foods
Sugar snap peas

Dairy
Eggs
Tortillas – GE special on Mission
Shredded cheddar

Bread

Misc.


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu for Jan. 4

Happy New Year!!! Welcome back to my Weekly Menu!!!

If any of you have made resolutions that involve saving money and getting more organized, listen to this. Last year, by following my menu plan and using store specials and coupons, I was able to enjoy savings of almost $2,000!!! My goal this year is to save even more.

Gone are the days of being frantic in the kitchen with three screaming kids shouting “What’s for dinner?” Only to realize that I didn’t have any food in the house and once again we were picking up the phone and ordering out. OUCH - for my wallet and my waistline.

This is so simple. Follow my menu plan and clip coupons. At the bottom of each receipt you will see how much you saved using store specials and coupons. Take the savings and pay yourself!!! Place the money in your own special fund and voila – instant savings!!!

How much will you save this year? Ready for the challenge?

Here is this week’s menu:

MONDAY

Apricot Chicken
Roasted Broccoli
Steamed Rice

Apricot Chicken

8 boneless, skinless chicken breasts
1 cup of apricot preserves
½ cup of white wine
2 T. of butter
½ cup of plain bread crumbs
½ t. ground ginger
½ t. garlic powder
¼ t. salt and pepper
1 egg, well beaten

Preheat oven to 350˚. Combine preserves, wine and butter in a saucepan and bring to a low boil. Stirring frequently so that the sauce does not burn.

Combine bread crumbs, ginger, garlic powder, and salt and pepper in a shallow dish. Dip each piece of chicken in the egg and then dredge in the bread crumb mixture. Arrange in a single layer in a baking dish. Pour the apricot sauce over the coated chicken and bake uncovered, for 1 hour – reserve a bit of the sauce to serve with the chicken and rice or make extras – it is really good!

Roasted Broccoli

1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
Salt and pepper to taste

Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, and garlic. Cook at 425 for about 15 minutes, stirring occasionally.

TUESDAY

Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Tossed Salad

Steak San Marco (courtesy of LAP)

2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 large can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder

Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.

Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)

1 garlic bulb
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper

Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.

WEDNESDAY

Baked Salmon with Lemon and Rosemary
Wild Rice
Green Beans

Baked Salmon with Lemon and Rosemary (adapted from Emeril)

2 Salmon filets (she prefers to use the skinless)
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.


THURSDAY

Broccoli and Cheese Soup
Tossed Salad
Crusty bread

Broccoli and Cheese Soup – adapted from Southern Living

6 baking potatoes, medium in size
4 garlic cloves, minced
1 medium onion, diced
2 (14 oz.) cans of chicken broth
2 cups of broccoli florets
½ t. of salt
½ t. pepper
2 cups of whipping cream
2 cups of shredded cheddar cheese – sharp works best!
1 pkg. of diced ham or 2 cups of diced ham – optional

Peel and dice potatoes. Combine first 7 ingredients in a slow cooker and cook on low all day or until the potatoes are tender. Process half of the soup in a food processor until smooth – BE CAREFUL!!! This will be very hot!!!! Add the pureed soup back to the slow cooker and add the whipping cream and cheese – stirring to combine. Cover and cook on low for an additional 30 minutes.


FRIDAY

French Bread Pizza
Carrots and dip
Ice cream sundaes

French Bread Pizza

Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings

Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces and enjoy!


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!

Shopping/Checklist


Produce
Broccoli – GE special
Garlic – at least 2 heads
Potatoes – baking – need a 5 lb. bag
Salad
2 lemons
Red onion
Medium onion
Green beans – GE special
Carrots – GE special

Deli
Parmesan cheese
French Bread – GE special – 2 loaves
Pepperoni for pizza – GE special

Spices/Oils/Vinegars/Condiments
Apricot preserves – Giant Eagle special
Ground ginger
Garlic powder
Salt and pepper
Olive oil
Lipton onion soup mix
2 (14 oz.) cans of chicken broth
Oregano
Red wine vinegar
Rosemary
Ranch dressing for dip

Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Wild rice
Peeled Tomatoes – large can
Pizza sauce

Seafood/Meat Case/ Butcher
8 boneless, skinless chicken breasts
2 lbs. of chuck or round steak – GE special
2 salmon filets – GE special
Optional – diced ham – Coupon in Sunday Paper

Frozen Foods
Ice cream

Dairy
Butter
Eggs
Whipping cream – need about 2 ½ cups
Cheddar cheese
Mozzarella Cheese

Bread
Plain bread crumbs

Misc.
White wine
Ice cream sundae toppings


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu for Dec. 7

Hi Everyone!!!! And welcome to the new members of my Weekly Menu!

Has the hustle and bustle of the season worn you out? I am about done! Meaning cooked, fried, you name it – oh and you thought I was talking about cooking! Not exactly. That being said I am going to take the rest of the year off to enjoy the holiday season – which will include lots of baking and wrapping and party-hopping! Keep checking the blog – I may post a few of my favorite holiday appetizers!!! Thus the next menu you will receive will be in the New Year!

As my one-year anniversary of the menu approaches, I would like to thank you all for being a part of my weekly menu! This past year has been one of ups and downs – as they all are. But what has remained a constant is my menu and all of you! I have met so many of you over the year and heard from many more. It means so much to me that you are enjoying the menu and that my little bit of planning has helped ease the craziness of the dinner hour!

From my family to yours we wish you a holiday season filled with peace and joy and a very Happy New Year!


Here is this week’s menu:

MONDAY

Roasted Chicken - Double Duty Meal
Balsamic Glazed Carrots
Wild Rice

Roasted Chicken

2 roasting or fryer chickens – this will depend on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.

If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.

Serve one roasted chicken and cover and refrigerate the other for later use.

Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.

Balsamic Glazed Carrots (This is our favorite way to eat carrots)

1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper

Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.

TUESDAY

BBQ Pork Sandwiches - Double Duty Meal
Cole Slaw


BBQ Pork

2-3 lbs. of pork – I have used pork roast (the dark meat side of the loin), pork shoulder, or pork tenderloins. Use whatever is on hand or on special.
Salt, pepper and garlic powder – enough to season the entire roast
Water
Kaiser rolls
Butter

Place pork in your crock-pot. Rub the seasonings into the pork. Add enough water to cover all of the pork. Cook on low for 8-10 hours (you can do this overnight too – beware of late-night cravings as the aroma fills your house) until the pork falls apart and can be pulled with two forks. Remove the pork from the crock-pot and shred it. Drain the crock-pot. Add your favorite BBQ sauce to the crock-pot and turn it to high and heat the sauce for a few minutes. Add the shredded pork to the BBQ sauce.

Take the Kaiser rolls and butter the insides. Place under the broiler until toasted. To assemble, place pork on toasted bun and top with cole slaw or serve the slaw on the side.

I have included an incredibly easy and delicious recipe for BBQ sauce. If you opt for the bottle version, Costco has a FABULOUS brand – “Famous Dave’s” – it has great flavor with just enough heat. It comes in a 3-pk so this would be a great “Divide and Conquer” item to share with a friend!

Quick and Easy BBQ Sauce

½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tobasco
1 small bottle of Worcestershire Sauce
½ C. of brown sugar
2 T. of minced onion
1 T. salt or less to taste
2 cloves of garlic, minced
Juice of one lemon

Bring all of the ingredients to a boil and simmer for about 10 minutes. This is enough sauce for a 2-3 lb. boneless pork roast – if using a pork shoulder (usually with the bone and my favorite cut for pulled pork) the weight can be higher.


Tangy Cole Slaw (adapted from Cooking Light – my favorite!!!)

1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!


WEDNESDAY

Spinach and Feta-Stuffed Focaccia
Fresh Fruit Salad

Spinach and Feta-Stuffed Focaccia (adapted from Cooking Light)


1 T. olive oil
1/3 cup chopped onion
3 garlic cloves, minced
1 box of frozen spinach
¾ cup crumbled feta cheese
3 T. pine nuts toasted (optional)
2 T. fresh lemon juice
1 ½ t. chopped fresh oregano
¼ t. salt
Dash of ground red pepper
1 (13.8 oz.) can of refrigerated pizza crust dough
Cooking spray
1 egg, beaten
¼ cup grated Parmesan cheese

Preheat oven to 450˚.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté 1 minute. Add spinach and sauté another minute. Remove from heat and stir in feta and next 6 ingredients (through red pepper).
Place dough on a baking sheet coated with cooking spray. Pat dough into a 15 x 12 inch rectangle. Spread spinach mixture lengthwise over half of the dough leaving a one-inch border. Fold over the other half of the dough and press edges together with a fork. Cut diagonal slits in top of the dough.
Brush beaten egg over the crust. Sprinkle with Parmesan. Bake at 450˚ for 15 minutes or until golden.


THURSDAY

Brunswick Stew - Leftovers reinvented!!!
Biscuits

Brunswick Stew

1 onion, chopped
2 T. of olive oil
Leftover chicken cut up into bite-size pieces
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 cups of chicken broth
Salt and pepper to taste
Hot sauce to taste

Heat oil in a large Dutch oven or stock-pot. Sauté the onion until just soft. Add the remaining ingredients and season to taste. Bring to a boil and then let simmer for at least an hour. This is a great thick and hearty soup!


FRIDAY

French Bread Pizza
Tossed Salad

French Bread Pizza

Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings

Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces and enjoy!


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!

Shopping/Checklist


Produce
Baby Carrots
Fruit for fruit salad - blueberries and blackberries are on sale
Fresh sage and thyme – or the fresh poultry mix
Fresh oregano
4 onions - GE special on sweet onions
Garlic
2 Lemons
Slaw mix
Salad - GE special

Deli
Kaiser Rolls
French Bread - GE special
Feta
Parmesan cheese
Pepperoni and other toppings for pizza

Spices/Oils/Vinegars/Condiments
Olive oil
Poultry seasoning
Salt and pepper
Balsamic vinegar
Garlic powder
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Sugar - GE special
Minced onion
Whole-grain mustard
Mayo - GE special on Hellmann's
Ground red pepper
Cooking spray
Chicken broth

Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
Rice wine vinegar
Pine nuts – optional
Can of diced tomatoes – 14.5 oz.
Pizza sauce

Seafood/Meat Case/ Butcher
2 whole roasting or fryer chickens – Roasting on special at GE $1.29/lb. or Fryers $.89/lb.
Pork shoulder – GE special B1G1

Frozen Foods
Box of chopped spinach
Bag of frozen corn
Bag of frozen lima beans

Dairy
Butter
Pizza crust
Biscuits - GE special
Eggs
Mozzarella Cheese - GE special on Kraft

Bread

Misc.


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu Nov. 30

Hi Everyone!!!! And welcome to the new members of my Weekly Menu!

I hope you all had a wonderful Thanksgiving and enjoyed lots of great food and time with friends and family. Can you believe the holidays are just a few weeks away??? Want an easy way to shop for all of the women in your life? Check out this fabulous website - http://site.mawebcenters.com/cfajewelrydesign/index.html - This is a dear friend of mine and she is hosting an open house in her home on Friday December 4 from 9 am to 9 pm. Her home is located in Mt. Lebanon and I can give you directions. Just drop me a line. She also takes orders at her website. I have many pieces – too embarrassed to tell you how many. This isn’t your ordinary-cookie-cutter-type of jewelry. These pieces are unique and made with love and laughter. I know you would find the perfect piece for those on your list . . . including yourself!

And after you have shopped you will need to eat! This week we are having one of the “hall-of-fame” recipes. All it means is that I hear nothing but rave reviews for how easy and tasty the recipe is. Many of you tell me that you have made this many times throughout the year. Boneless Chuck Shoulder Roast is on special this week (and you may have taken advantage of this the last time it was on special) so we will be having Beef and Noodles. It is simple, tasty, and affordable and comfort food at its best! I hope enjoy!!!!

Large EZ Peel shrimp is on special this week and we will be having Shrimp Scampi where you bake it in the oven – so easy!! Tilapia is also on special. We are going to use a recipe submitted by Meghan Leslie – Thanks Meghan!!! We are also going to try a recipe submitted from Ellen G. – a non-traditional take on tacos – Bean tacos! Thanks Ellen! And of course we will reinvent our leftovers and continue the siesta into Friday by having Mexican Pizza or Nachos – your choice!

***END OF MONTH REMINDER*** Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.

Don’t forget to check out all of the old coupon fliers that you should be saving and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!


Here is this week’s menu:

MONDAY

Easy Baked Fish
Rice
Steamed Broccoli

Easy Baked Fish – courtesy of Meghan L.

1 lb. white fish fillets
1/4 cup miracle whip or mayonnaise
1 T. Dijon mustard (miracle whip is sweeter than mayo so if using mayonnaise, honey mustard is also good)
Ground pepper, garlic powder, parmesan or romano cheese, breadcrumbs
1-2 T. melted butter

Place the fish in a greased oven proof dish or cookie sheet.

Blend the miracle whip (mayo) and mustard together and spread evenly over the fish. Lightly and evenly sprinkle fillets with ground pepper, garlic powder, parmesan cheese and breadcrumbs. Drizzle melted butter over the top of the fillets.

Bake at 400-425 about 8 minutes, or until flakey

Meghan’s Tip – “I use tilapia, buying the bags of individually portioned fillets when they're on sale and then just defrosting the number of fillets I need for the evening - I love this because the tilapia is so thin that it defrosts in the sink in 10 minutes even if I forgot to get them out of the freezer before I went to work!”

TUESDAY

Beef & Noodles
Green beans


Beef & Noodles

1 chuck roast (normal size packaged roast – I never look at the weight but I would guess anywhere from 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.


WEDNESDAY

Shrimp Scampi Bake
Salad
Crusty Bread or Linguine

Shrimp Scampi Bake

1 cup of butter
2 T. Dijon mustard
Juice of one lemon
2 T. of chopped garlic
1 T. of chopped fresh parsley
2 pounds of large raw shrimp, shelled and deveined with tails attached
2/3 cup of Panko (Japanese breadcrumbs)
2 T. of Parmesan cheese

Preheat oven to 450˚.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. Once the butter has completely melted, remove the pan from the heat. Arrange the shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Sprinkle the Panko and parmesan cheese over the shrimp. Bake in the oven for about 10 minutes or until the shrimp are pink and opaque.

To serve, pour over pasta or eat it alone with crusty bread to soak up some of the sauce!


THURSDAY

Taco Night

Traditional tacos

OR

Bean Tacos

Bean Tacos – courtesy of Ellen G.

1 teaspoon Olive oil
1 cup Onion chopped
1/2 cup Red bell pepper diced
1/2 cup Green bell pepper diced
1 tablespoon Chili powder
2 teaspoons Dried oregano
1 teaspoon Ground cumin
1 clove Garlic minced
1 can (14.5 oz) Chickpeas rinsed and drained
1 can (14.5 oz) Black beans rinsed and drained
1 can (8 oz) Tomato sauce
12 Taco shells
3/4 cup Lettuce shredded
3/4 cup Tomato diced
1/2 cup Cheddar shredded
1/2 cup Salsa
Plain Yogurt or Sour Cream

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.

Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, cheese, salsa and plain yogurt (or sour cream).

Ellen’s Tip – “If you buy large enough peppers, you can get two cups of diced peppers. Use 1 cup for this recipe and freeze the other cup for the next time you make this recipe. Do the same with the onion and this meal will come together really quickly the next time!”


FRIDAY

Mexican Pizza or Nachos

Mexican Pizza

Leftovers from Taco Night
Pizza crust – store bought or homemade
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa

Spread leftovers and desired toppings over a pizza shell. Cover with cheese and bake in a 400˚ oven for 10 minutes or until the crust is crisp and the cheese has melted. Remove from the oven and serve with sour cream and salsa.

Nachos

Tortilla chips
Leftovers from taco night
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa

Place the tortilla chips on a baking sheet. Top with the leftovers and cheddar cheese. Bake in oven at 400˚ until the cheese has melted. Remove from the oven. Add the desired toppings and enjoy!!!


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!

Shopping/Checklist


Produce
Broccoli
Lemon
Garlic
Parsley
Salad – GE special
Onion
Red pepper
Green pepper
Lettuce
Tomato

Deli
Parmesan Cheese
Crusty bread

Spices/Oils/Vinegars/Condiments
Miracle Whip or Mayo
Dijon Mustard
Pepper
Garlic powder
Olive oil
Chili powder
Oregano
Cumin

Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Lipton Onion soup Mix
Large jar of Heinz Savory Beef Gravy – or 2 smaller jars – GE special on GE brand
1 pkg. of egg noodles or homemade Amish noodles
Panko breadcrumbs – might also find these in the bread aisle
Linguine
Taco seasoning – if doing traditional tacos
14.5 oz. can of chickpeas
14.5 oz. can of black beans
9 oz. can of tomato sauce
12 taco shells – GE special
Salsa – GE special
Pizza crust – Boboli
Sliced black olives
Sliced jalapenos

Seafood/Meat Case/ Butcher
1 lb. of tilapia filets – GE special
2 lbs. of large, deveined shrimp – GE special
Ground beef – if doing traditional tacos – GE special
Chuck Roast – GE special B1G1 Free

Frozen Foods
Green beans

Dairy
Butter
Cheddar cheese – GE special
Sour cream – GE special

Bread
Plain breadcrumbs

Misc.
Tortilla chips


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!

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!

Weekly Menu Nov. 23

HAPPY THANKSGIVING!!!

Hi Everyone!!!! And welcome to the new members of my Weekly Menu!

I hope you enjoyed last week’s menu. We LOVED the pork roast – super easy and tasty!!! And the sandwiches with the onions and horseradish sauce were amazing!!! My hubby, who sticks his nose up at fruit, gave the melon salad a 9 out of 10. That meal would be perfect for breakfast, lunch or dinner!!! Very tasty and very affordable! I heard the salmon was amazing but as most of you know I cannot eat it due to an allergy so I will take your word for it!

This week we are going to keep it simple. We are going to make a big batch of meatballs on Monday for a little spaghetti and meatballs and then reuse our leftovers and whip up meatball hoagies on Wednesday night. The perfect meal for the night before Thanksgiving! Quick, easy and something the whole family will enjoy! Tuesday we will opt for something light – veggie stir-fry. And then on Friday we will reinvent our leftover turkey and whip up a big pot of turkey chili. Make it early in the day and let it sit on the stove. People will be in and out all day and the flavors will be totally different than the day before. It will also pair nicely with a leftover turkey sandwich!

Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.

I know I mentioned this last week but have you seen the magazine All*You??? If you haven’t I recommend checking it out. This mag is filled with TONS of coupons!!!! I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!

Don’t forget to check out all of the old coupon fliers that you should be saving -  - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!


Here is this week’s menu:

MONDAY

Spaghetti and Meatballs
Salad
Garlic Toast

Spaghetti and Meatballs (Double Duty Meal)

Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.

I use a meatloaf mix (prepackaged in the meat case at GE – it is ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.

Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal!!!

TUESDAY

Veggie Stir Fry
Steamed rice – white or brown – consider doubling this so that leftovers can be used with the Taco Soup

Veggie Stir Fry

2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch

Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.

Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.


WEDNESDAY

Meatball Hoagies
Chips
Carrots and dip

Meatball Hoagie (Double Duty from Monday)

Meatballs
Sliced provolone cheese
1 pkg. of hoagie rolls

Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut them in halve – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.


THURSDAY

Happy Thanksgiving!!!


FRIDAY

Turkey Taco Soup (I normally make this with Chicken)
Steamed Rice (optional)
Tortilla Chips

Turkey Taco Soup

½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed turkey
15-oz. Can of corn, drained
15 oz. Can of hominy, drained
15 oz. Can of black beans, partially drained
8 oz. Can of tomato paste
8 oz. Salsa (medium)
1 package of taco seasoning
2 - 14 oz. Cans of chicken broth

In a large pot, sauté onions, peppers, and garlic in vegetable oil until slightly soft. Add remaining ingredients and heat to a boil. Turn down heat and simmer for about 45 minutes. You could also put all of the ingredients into a crock-pot and cook on low all day.

Serve over rice or with tortilla chips. Add cheese, sour cream, and sliced green onions on top if desired.


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!

Shopping/Checklist


Produce
Salad – GE special on bagged salad
Garlic
Ginger
Broccoli
Carrots
Mushrooms – GE special
Onion
Green pepper
Green onions

Deli
Parmesan cheese
Hoagie Rolls

Spices/Oils/Vinegars/Condiments
Canola oil
Red pepper flakes
Chicken broth
Cornstarch

Canned Goods/Ethinic Foods/Dry Goods
Spaghetti – GE special on GE brand
Spaghetti sauce- GE special on GE brand
Bamboo shoots
Water chestnuts
Baby corn
Rice vinegar
Soy sauce
Hoisin Sauce
Rice – white or brown
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. salsa
1 pkg. of taco seasoning
2 – 14 oz. cans of chicken broth – GE special

Seafood/Meat Case/ Butcher
Meatloaf Mix – ground beef, veal and pork

Frozen Foods
Garlic toast – GE special

Dairy
Eggs
Sliced provolone cheese
Sour cream – GE special on Breakstone’s
Shredded cheddar cheese – GE special on Kraft
Ranch Dip – GE special on Heluva Good
Bread
Italian Seasoned breadcrumbs

Misc.
Potato chips – GE special
Tortilla chips


Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! =)

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!