Menus That Save

The Big Move!!!

2010-10-15T16:53:00.001-04:00

Hey everyone!

I just wanted to let you know that this blog has now moved!!! Menus That Save has moved to the Pittsburgh Post-Gazette website. Here is the link:

http://communityvoices.sites.post-gazette.com/index.php/arts-entertainment-living/menus-that-save/25633

Please follow the menu and continue to save yourself time and money when preparing meals for your family! Remember, cooking our own meals saves us money and a few calories. You family, wallet and waistline will thank you!!!

Weekly Menu for the week of October 11

2010-10-10T09:21:00.000-04:00

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!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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 www.coupons.com

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!

Monday

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.

Tuesday

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.

Wednesday

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!!!

Thursday

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
Walnuts
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.

Friday

Sloppy Sliders
Pickle Spears
Chips
Grapes

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!

Shopping/Checklist

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

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

Spices/Oils/Vinegars/Condiments
Rosemary
Sea salt
Olive oil
Balsamic vinegar
Worcestershire Sauce
Poppy seed dressing or Balsamic vinaigrette
Ketchup
Mustard
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

Dairy

Bread

Misc.
Chips

Weekly menu for the week of Oct. 4

2010-10-02T07:51:00.000-04:00

Hey everyone! Welcome to my weekly menu!

This week we have a great menu using specials and lots of fresh ingredients. How does Cod with a creamy spinach and buttery crumb topping sound? We are also whipping up a batch of pulled pork to have the classic sandwich with cole slaw one night and then using the leftovers as the base of thick hearty soup – Brunswick Stew. Then we are serving up a light, healthy and vegetarian option for Wednesday night – pasta with greens and beans. There is something for everyone in this pasta! Let’s finish the week with French Bread Pizza. Not sure who loves this more – my husband or the kids!

A few notable specials that Giant Eagle is featuring this week … GE brand pasta – 20 for $10!!!! This is a GREAT special. Progresso Soups or Pillsbury Biscuits – 8 for $9. Kraft Cheese chunks or shredded cheese or American cheese slices – 5 for $10. McCormick Seasoning mixes – 10 for $10. If you take advantage of these specials, you could save up to $45 combined!!! If you don’t have the space to store everything, join up with a friend and split the items. This is what I call my “Divide and Conquer” Plan. This is a great way to take advantage of bulk shopping when you lack the storage space. It is also so much more fun to shop with a friend! Put the kids in the Eagle’s Nest and relax!

It seems my days get busier and busier … the plan makes it so much easier but it is only a guide. The plan can be followed exactly as laid out but it is also adaptable to your specific schedule. This past week it made more sense for me to make the Pizza Bread Roll-ups on Thursday (the night I live in my car) because it was a better “meal on the go” than the Taco Soup. The soup was perfect on Friday night when we came inside after decorating the house for Halloween. Yes – the decorations go up on October 1 or I suffer the wrath of some pretty upset kids!

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!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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 www.coupons.com

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!

Monday

Fish Florentine
Brown Rice

Fish Florentine – (adapted from Southern Living)

4 (6 oz.) cod fillets or other firm white fish
2 boxes of frozen creamed spinach, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese

Preheat oven to 400˚

Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.

****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same.

Tuesday

BBQ Pork Sandwiches
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.

Quick and Easy BBQ Sauce

½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tabasco
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

Pasta with Greens and Beans
Salad

Pasta with Greens and Beans (adapted from Southern Living)

8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese

Cook pasta according to its directions. Drain and set aside.

Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.

Combine the bean mixture with the pasta and sprinkle with cheese.

Thursday

Brunswick Stew
Biscuits

Brunswick Stew

1 onion, chopped
2 T. of olive oil
2 bone-in chicken breasts
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 – 3 cans of chicken broth
Salt and pepper to taste
Hot sauce to taste

Bring a large pot of water to a boil. Add the chicken breasts and cook until you can shred the meat easily. You could also bake the chicken for about 30 minutes. Remove the chicken from the bone and shred or cut into bite size pieces.

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
Garlic
Lemon
Slaw mix
2 Onions
Small pkg. of fresh mushrooms – GE BOGO
4 cups of fresh spinach – GE BOGO on bagged spinach

Deli
Parmesan cheese – GE special on DiGiorno cups
Kaiser rolls
French bread – GE special
Pepperoni or your favorite pizza toppings

Spices/Oils/Vinegars/Condiments
Garlic powder
Olive oil
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Minced onion
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo – GE special
Ground red pepper

Canned Goods/Ethnic Foods/Dry Goods
Brown Rice
Ritz or Club crackers
Farfalle or Penne pasta – GE special $.50/box!!!! Save up to $13.80 if you buy 20
Chicken broth
Can of Great Northern Beans
Can of diced tomatoes
Pizza sauce

Seafood/Meat Case/Butcher
4 Cod fillets – GE special
2-3 pounds of pork – GE special on Pork Butt Roast which is best for this recipe (if bone-in the weight will be more)- could use pork loins, center cut pork roast or several pork chops
2 bone-in chicken breasts

Frozen Foods
2 boxes of creamed spinach
2 cups of frozen corn
2 cups of frozen lima beans

Dairy
Butter
Mozzarella cheese – GE special 5 for $10 save up to $12.95 if you buy 5
Biscuits – GE special

Bread

Misc.

Weekly Menu for the week of September 27

2010-09-25T07:38:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Well what a week! I know there are a few of you that won’t be able to view the menu for a day or two as they continue to restore power from Wednesday’s storm. I hope everyone is safe and their homes did not sustain too much damage. We were fortunate that our home was not touched but it took us a couple hours to get home because there were too many trees down.

On a positive note, it is Buy One Get One Free week at Giant Eagle! Therefore, if you have an empty fridge and freezer you can stock up again without spending a lot of money. Lots and lots of specials!!! The big one that we are taking advantage of – and stretching it over three nights – is the BOGO Roasting Chickens. If you are going to roast a chicken (and it really is so easy to do) be sure you roast 2 chickens at the same time!!! Shredded and cooked chicken is so versatile and economical. Eat one the first night and then remove chicken and reinvent it! This not only saves you money but lots of time as well. Don’t be afraid to roast the chickens on Sunday or in the afternoon while the kids are at school. It will reheat taste just as good. Do whatever is easiest for you.

Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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 www.coupons.com

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!

Monday

Italian Herb-Roasted Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots

Italian Herb-Roasted Chicken (Adapted from Southern Living)

2 (4 to 5 lb.) roasting chickens
1 lemon, halved
2 T. olive oil
4 sprigs each of fresh rosemary, thyme and oregano (May use dried herbs in place of fresh)
6 garlic cloves, peeled
½ t. salt
¼ t. of pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Squeeze ½ lemon over each of the chickens and rub with olive oil. Place ½ of squeezed lemon, 2 sprigs of each herb, and 3 garlic cloves into the cavity of each chicken (if using dried herbs rub on the skin of the bird). Sprinkle with 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 at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚ or follow the directions on the package of the chicken.

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

Balsamic Glazed 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)

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. minced 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

Broiled Tilapia Parmesan
Steamed Broccoli
Salad

Broiled Tilapia Parmesan (adapted from allrecipes – over 3,000 comments with 4 ½ stars)

½ C. parmesan
¼ C. butter, softened
3 T. mayo
Juice of 1 lemon
¼ t. of dried basil
¼ t. pepper
1/8 t. onion powder
1/8 t. of celery salt
2 lbs. of tilapia fillets

Preheat broiler and grease a broiling pan.

In a small bowl, combine parmesan, butter, mayo and lemon juice. Season with basil, pepper, onion powder, and celery salt. Set aside.

Arrange fish on the pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple of more minutes. Remove the fillets and cover them with the parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily.

Thursday

Chicken Taco Soup
Tortilla Chips

Chicken Taco Soup

½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed chicken
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.

Friday

Pizza Bread Rollups OR Chicken and Artichoke Calzones
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.

This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.

Chicken and Artichoke Calzones – adapted from Cooking Light

2 small jars of marinated artichoke hearts, drained and finely chopped
1 garlic clove, minced
¼ chopped roasted red peppers
2 cups thinly sliced fresh spinach leaves
1 1/4 cups shredded mozzarella cheese
1 cup shredded cooked chicken breast
1 teaspoon olive oil
2 teaspoons parmesan cheese
1 (13.8-ounce) can refrigerated pizza crust dough

Preheat oven to 425°.
Combine artichokes and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with parmesan. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

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 Lemons
Fresh rosemary, thyme, and oregano (could use dry spices)
Garlic
Carrots – GE special
Ginger
Green onions
Broccoli
Salad – GE special BOG
Onion
Green pepper
Grapes
Spinach – GE special BOGO

Deli
Parmesan cheese
Pepperoni

Spices/Oils/Vinegars/Condiments
Olive oil
Balsamic vinegar
Cooking spray
Cooking sherry
Sugar
Mayo
Basil
Onion powder
Celery salt
Italian seasoning

Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Rice
Panko – Japanese breadcrumbs
Chicken broth – GE special
Soy sauce
Wasabi paste
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. jar of salsa
1 packet of taco seasoning
2 – 14 oz. chicken broth
Pizza sauce
2 small jars of marinated artichoke hearts
Roasted red peppers

Seafood/Meat Case/Butcher
2 whole roasting chickens – GE BOGO
4 Boneless pork chops – GE special but check your freezer from last week!!!
2 lbs. of tilapia – GE special

Frozen Foods
Sugar snap peas

Dairy
Eggs – GE special
Butter – GE special on Land of Lakes
1 or 2 cans of refrigerated pizza dough or your homemade – GE special on mix or refrigerated dough
Mozzarella cheese – GE special on GE brand

Bread

Misc.
Tortilla chips

Weekly Menu for the Week of September 20

2010-09-19T09:13:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Some of our favorite recipes are featured this week! Seasonal flavors and easy recipes help us keep the dinner hour running smoothly. Harvest Blend Pork Chops are unbelievably easy and delicious! The combination of dried fruit, onion and chicken broth will both amaze and delight your palette. A classic dinner of Meatloaf and Mashed Potatoes but with a twist - this recipe combines oatmeal instead of breadcrumbs for a healthier version! A wonderful Italian dish – Chicken Marsala – that is so easy you won’t believe that it isn’t take-out from your favorite Italian restaurant!

Our “dinner-on-the-go” meal this week is homemade Chicken Nuggets! These are fantastic!!!! I put them in brown paper lunch sacks for the kids and bring little Tupperware cups of ketchup for them to dip! Carrots and apples round out this on the go meal that is healthier than hitting the drive-thru! If nuggets aren’t your thing how about a meatloaf sandwich! These are one of our favorite ways to use up leftovers! Friday night is Pizza Night! There are specials on pizza sauce so whip up your own if you like! My kids LOVE to make their own pizzas! We use flatbread or French bread or tortillas or even English Muffins! Use whatever you want! Make it fun!

Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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 www.coupons.com

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!

Monday

Harvest Blend Pork Chops
Sugar Snap Peas
Couscous

Harvest Blend Pork Chops – adapted from Southern Living

4 Boneless pork chops 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Canola Oil
1/2 Medium onion chopped
1 cup Chicken broth
1 - 7 oz. Pkg of dried mixed fruit (Harvest Blend – a combination of dried fruit with cherries and apples – if you cannot find this particular blend substitute to your liking)

Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet and cook the pork chops over medium-high heat until lightly browned on each side. Remove from pan and set aside.

Add onion to the pan and cook for about a minute stirring constantly. Add broth and fruit to the skillet. Cook 1 minute and stir to loosen the browned bits from the skillet. Return the pork to the skillet and cook until the broth has evaporated.

Tuesday

Cheeseburger Meat Loaf
Mashed Potatoes
Peas

Cheeseburger Meat Loaf - adapted from Southern Living

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

Chicken Marsala
Angel Hair Pasta
Broccoli

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.

Thursday

Meatloaf Sandwiches or Baked Chicken Nuggets “dinner on the go”

Baked chicken nuggets

3 boneless, skinless chicken breast, cut into 1 ½ inch pieces
1 C. of Italian seasoned bread crumbs
½ C. of parmesan cheese
1 t. of salt
1 t. dried thyme
1 T. dried basil
½ C. of butter, melted

Preheat oven to 400˚

In a shallow dish, combine all of the dried ingredients. Put melted butter in a dish for dipping. Dip the chicken in the melted butter and then dredge in the breadcrumbs.

Place coated chicken on a lightly greased cookie sheet OR try putting it on a lightly greased oven safe cooling rack on top of a cookie sheet. Bake for 20 minutes. Remove from baking sheet and place on a paper towel. Pop into brown paper lunch bags for a dinner on the go. Serve with ketchup for the kids and BBQ or marinara for the adults. Bring carrot sticks and apples.

Friday

Pizza Night – Any way you like it!

Make it homemade or order in! Enjoy the weekend!

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
Onion
7 oz. pkg. of dried mixed fruit – Harvest Blend or dried cherry, apple and golden raisin blend
Potatoes – GE special on Yukon Gold – great for mashed potatoes!!!
Mushrooms – GE special
Carrots - GE special
Apples or pears – GE special on Pears!

Deli
Parmesan cheese
Buns – if having meatloaf sandwiches

Spices/Oils/Vinegars/Condiments
Canola oil
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Flour
Marsala wine – cooking wine is fine
Parsley
Rosemary
Thyme
Basil

Canned Goods/Ethnic Foods/Dry Goods
Couscous
Chicken broth
Oatmeal
Pasta – angel hair – GE special on GE brand $1/box!!!
Pizza Sauce – GE special on Contadina sauce - $1/can!!! – if making homemade pizzas!

Seafood/Meat Case/Butcher
4 boneless pork chops – GE BOGO
2 lbs. of ground beef or meatloaf mix
6 boneless, skinless chicken breasts – GE special

Frozen Foods
Sugar snap peas
Peas - GE special on Green Giant boxed veggies
Broccoli

Dairy
Milk
Eggs
Butter

Bread
Italian seasoned bread crumbs

Misc.

Week 35 – 9/13-9/17

2010-09-12T09:59:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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!

Recently, I received a request for a Falafel recipe. I searched many websites, found various ways to prepare the dish and combined a few to create my own version of this quick, tasty, healthy dish! I hope you enjoy it as much as my hubby and I did. The kids – not so much. But I included a recipe for Cheddar-Feta Pizza for the little palettes in your house.

As you know, I love trying new recipes!!! If you have a recipe that your family loves please pass it on! This week we are featuring a recipe passed to me by Sarah M. from my hometown – Lima, Ohio. Yes, for you Gleeks out there – I am from Lima and yes the town does exist! The recipe is Chicken Stroganoff and she has received rave reviews from family and friends. She says this is the perfect pot-luck meal too! It sounds so yummy we can’t wait to try it!

Giant Eagle is having a Latin American Food Festival this week. Lots of specials on all of the wonderful ingredients that make up those flavorful and spicy dishes we love. And of course we will take advantage of the specials by whipping up a few amazing recipes. How does Coriander-Crusted Tuna with a Black Bean Salsa sound? Yum right? And then on Friday to close our hectic week and begin a restful weekend, plug in your crock-pots for Black Bean and Corn Chili! You will love walking into your house on Friday night and smelling all of the wonderful scents that will fill your house. Pop open a cold beverage and let your weekend begin!

Now that all of the after-school activities have begun, unfortunately we need a meal-on-the-go. There is one night where at least one of my children will have to eat dinner in the car. This week, we are having Cheddar Sliders with Sweet Potato fries and slices of apple. This is the perfect meal on the go! I can wrap everything in foil and keep warm for my daughter after dance when she meets us at the soccer field just before we have to head to the ice-rink for hockey … ahhhhh. I am tired just thinking about it! Wish me luck!

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 www.coupons.com

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!

Monday

Falafel
Cucumber Yogurt Sauce
Salad

Falafel

1 t. Thai chili garlic paste
½ t. of curry
2 T. chopped fresh cilantro
2 T. chopped fresh parsley
1 t. cumin
½ t. salt
¼ t. ground black pepper
½ cup of bread crumbs
Juice of one lemon
15 oz. can chickpeas, drained
2 T. canola, divided
3 pita or flatbread warmed
Slices of tomato
Slices of cucumber
Yogurt Sauce – recipe below

In a food processor, combine the chili garlic paste, cilantro, parsley, cumin, salt, pepper, breadcrumbs, and lemon juice. Add the chickpeas and pulse until the chickpeas are well chopped. Form the mixture into 9 patties, using about ¼ cup of the mixture for each.
In a large skillet over medium, heat 1 T. of the canola oil. Fry half of the patties until the bottoms are lightly browned, about 1 to 2 minutes. Use a spatula to carefully flip the falafel and brown on the other sides, about another 1 to 2 minutes. Transfer the falafel to a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and repeat with the remaining ingredients. To serve, arrange 3 falafel on each flatbread, add slices of tomato and cucumber and top with the yogurt sauce.

This will only serve 3!!! So plan accordingly!!! My kids stuck their noses up so I made them Feta-Cheddar Pizzas. Top a pita with cheddar cheese and pop in a 400° oven until the cheese melts. Top with crumbled feta. They LOVE this!!!

Yogurt Sauce

1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼- ½ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint

Combine all of the ingredients and place in the fridge for at least 1 hour before serving.

Tuesday

Coriander-Crusted Tuna with Black Bean Salsa
Warm tortillas

Coriander-Crusted Tuna with Black Bean Salsa – adapted from Cooking Light

1 T. ground coriander
1 t. cumin
½ t. salt
½ t. pepper
4 tuna steaks – about 6 oz. each
1 T. olive oil
1 cup diced tomato
½ cup of chopped yellow pepper
4 green onions, sliced
3 T. of cilantro
Juice of 2 limes
1 (15 oz.) can of black beans, rinsed and drained

Combine the coriander, cumin, salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of the tuna.

Heat the oil in a large non-stick skillet over medium-high heat. Add the tuna to the skillet. Cook 2 minutes on each side or until desired degree of doneness. Remove from the heat.

Combine the tomato and remaining ingredients in a medium bowl. Season with salt and pepper if needed. Serve the salsa on top of the fish or wrap up the fish and salsa in the warmed tortillas.

Wednesday

Chicken Stroganoff
Steamed Green Beans

Chicken Stroganoff – Courtesy of Sarah M. – THANK YOU!!!

4 skinless boneless chicken breasts - cut into bite sized pieces
2 t. flour
Salt and Pepper
2 T. of butter – more if needed
1 yellow onion, diced
16 oz. sliced mushrooms
2 T. of flour
1 ½ cans of chicken stock or broth
1 chicken bouillon cube
¼ cup white wine or sherry (optional)
½ cup half and half
Egg noodles

Prepare the egg noodles according to its directions.

Meanwhile, cut the chicken into bite size pieces. Combine 2 t. of flour, salt and pepper in a large zip-lock bag. Melt the butter in a large skillet over medium heat. Add the chicken and sauté until golden. Remove the chicken, set aside, and cover with foil.

Add more butter if needed and sauté the onion about 3 minutes or until the onion has softened. Add the sliced mushrooms and cook until soft.

Add 2 T. flour and stir constantly (about 4 minutes) until cooked through - it will be really gummy - don't worry! Pour in 1/4 cup of wine/sherry. Add the chicken broth and one chicken bouillon cube. Bring to a boil, and then turn down the heat to simmer.

Add the chicken and 1/2 cup of half and half (Sarah says she has used the non fat half and half and there is so difference in taste!) Cook until chicken is heated through - serve over rice or noodles.

Thursday

Cheddar Sliders
Sweet Potato Fries
Apple Slices with Caramel Dip

Cheddar Burger Sliders- Adapted from Cooking Light

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. 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!

Friday

Black Bean and Corn Chili
Rice
Chips and Salsa

Black Bean and Corn Chili

2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic

Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week!

Serve on top of rice.

Toppings: Cheddar cheese, sour cream or crushed tortilla chips

This is an easy Friday night recipe – invite friends and serve margaritas and cold beer! Lemonade for the kids! And you can put this in a thermos and take to the football games!

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 salads
Cilantro
Fresh parsley
2 Lemons
2 Tomatoes
Seedless Cucumber
Garlic
Mint
Yellow pepper
Green onions – need 8
2 limes – GE special
2 Onions
2 small packages of mushrooms – GE special
Apples
Caramel dip
4 large sweet potatoes

Deli
Flatbread or pita
Slider rolls – mini hamburger buns

Spices/Oils/Vinegars/Condiments
Curry – buy the smallest you can find – a little goes a long way
Cumin
Canola oil – GE special on Crisco
Ground red pepper
Ground coriander
Olive oil – GE special on Market District
Flour – GE special
Chicken bouillon
Chili powder

Canned Goods/Ethnic Foods/Dry Goods
Thai chili garlic paste
Can of chick peas (15 oz.)
3 Cans of black beans (15 oz.) – GE special on Goya
3 cans of chicken broth
Egg noodles – GE special
Small can of crushed tomatoes (14.5 oz)
Can of diced tomatoes with green chilies (14.5 oz) – GE special on Chi Chi’s brand
2 small cans of diced green chilies (4 oz)
Rice

Seafood/Meat Case/Butcher
4 (6 oz.) tuna steaks – GE special
4 boneless, skinless chicken breasts – GE special
1 lb. of ground turkey or ground beef – GE specials

Frozen Foods
Green beans – or fresh if you prefer
Box of frozen corn

Dairy
Plain yogurt
Tortillas
Butter
Half-and-half
Cheddar cheese – GE special on Sargento cheese

Bread
Plain Bread crumbs

Misc.
White wine or sherry – could use cooking wine if necessary
Tortilla chips

Weekly Menu for the week of Sept. 6

2010-09-04T16:02:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Well, we survived the first week of school! There was only one casualty and that was dinner on Wednesday night! If you follow the Menu on Facebook you would have seen my post where I admitted that I was human … I enjoyed a conversation with a friend and forgot to pull the roasted tomatoes out of the oven. Yep – the burnt tomatoes and garlic went right into the trash! I was so happy that I had frozen batches of my Wedding Soup from the other week. I quickly pulled some soup out, warmed it up and dinner was saved in a flash! Which got me thinking … We should have a few more meals on the menu to make ahead and freeze! So this week I am sharing a recipe for sauce that has been passed down via my in-laws – Mama Rosa’s Sauce. This will make a large batch of sauce and you will easily be able to freeze it. Add hot or sweet Italian sausage or your favorite meatballs for an amazing Italian pasta dinner. The holiday weekend is a good time to whip this up! And it always tastes better the next day.

We are also going to have a favorite of yours and mine – Grilled Caesar Chicken. This is one of my “go to” meals. If all else fails I can easily marinate the chicken for as little as an hour (the flavors will be better if you can marinate longer) and I always make extra to throw in my salads at lunch or wrap it up with hummus and cucumbers. Consider freezing raw chicken breasts in the dressing. This will be super quick and easy to prepare for those extra busy weeks. This week we will make extra and use the leftovers for later in the week. How does an Antipasto Chicken Panini sound? We will pair this incredible sandwich with the most amazing Gazpacho I have ever had! This is a great recipe to use up all of those red ripe tomatoes and sweet green peppers you have from your garden, your neighbor’s garden or from your CSA.

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 www.coupons.com

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!

Monday

HAPPY LABOR DAY … enjoy the day off!

Tuesday

Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers or sautéed
Steamed Rice

Grilled Caesar Chicken – Double this recipe for sandwiches later in the week!

1 lb. of boneless, skinless chicken breasts, pounded out
¾ cup of Caesar salad dressing – preferably Ken’s Light Caesar Dressing

Marinate the chicken in the salad dressing at least 4 hours or overnight. Remove chicken and grill about 6-8 minutes per side, depending on the thickness of the chicken, over medium heat. Discard marinade. Remove from the grill, cover with foil and let rest while you prepare the spinach.

Sautéed Spinach with Feta

1 -2 pkgs. of fresh baby spinach or 1-2 boxes of frozen (this depends on how many Popeyes you have in your house)
1 T. of olive oil
1 -2 t. of fresh, minced garlic (depends on how much spinach)
Salt and pepper to taste
2 T. of crumbled feta cheese

Heat oil and garlic in large skillet over medium-high heat. Add spinach and toss until wilted. Season with salt and pepper. Just prior to serving add the feta cheese and stir just until it begins to melt.

***Time-Saving Tip*** I buy roasted red peppers in the jar that are pre-sliced. I just warm them a little in the microwave or serve at room temperature. They are very good!

Wednesday

Mama Rosa’s Sauce
Salad
Italian Bread

Mama Rosa’s Sauce

1 lb. ground beef
3 cans of tomato paste (6oz.)
1 (19 oz.) can of tomato sauce
2 cans of diced tomatoes (14.5 oz)
2 heads of garlic
½ cup of olive oil
1 T. of basil
Salt and pepper to taste
1 T. of sugar
1 large onion
Pasta

Brown the ground beef in a large stock pot. Drain the fat and set aside. Add the olive oil and sauté the garlic for a few minutes. Add the beef back to the pot and add the tomatoes, the sauce and the tomato paste. Add about 6 cans of water using the tomato paste can. Add the onion – leave it whole with the skin peeled. Add the sugar and then salt and pepper to taste. Cook on low for several hours and add additional water if the sauce is too thick. Once the sauce has simmered and thickened, remove the onion before serving.

We also add browned Italian sausage – hot and sweet. If we use sweet sausage I am sure to add red pepper flakes … I like it with a kick! You could also use this sauce as a base for lasagna and many other pasta favorites!

Thursday

Antipasto Chicken Panini
Gazpacho

Antipasto Chicken Panini – adapted from Cooking Light

8 slices of Italian Bread
2 T. mayo
1 T. chopped black olives
1 T. chopped sun-dried tomatoes
½ cup of coarsely chopped marinated artichoke hearts
½ cup of coarsely chopped roasted red peppers
12 slices of prosciutto (this is very thin)
4 slices of provolone
Sliced leftover grilled Caesar Chicken

Combine the mayo, olives and sun-dried tomatoes together. Spread on one side of each slice of bread. Arrange the sliced chicken on top, followed by the artichoke hearts, red peppers, prosciutto and provolone cheese. Top with the other slice of bread.

Place the sandwich in your Panini press if you have one or place the sandwich in a skillet with a little melted butter. Place an iron skillet on top and press (the homemade Panini press). You want to cook the sandwich on both sides for a few minutes until the bread is toasty and the cheese has melted. Be careful not to burn the butter. The butter helps to crisp up the bread.

Gazpacho – originally published in the Pittsburgh Post-Gazette as “Miriam’s Garden Gazpacho”

6-8 large ripe tomatoes
2 medium cucumbers
1 red bell pepper
3-4 small green sweet peppers
2 cloves of garlic
1 medium red onion
1 carrot
Sherry Vinegar (balsamic would be a fine substitute)
Juice of 2 limes, freshly squeezed
Salt and pepper to taste
Optional garnish – sliced avocados or a couple large cooked and chilled shrimp (hubby’s suggestion)

Roughly chop about half the tomatoes, 1 cucumber, half the bell pepper, 2 of the sweet peppers, both cloves of garlic, half the red onion and the entire carrot. Puree (in batches, if necessary) in blender until completely smooth. Pour into a large bowl. Dice the remaining tomatoes, the cucumber and the other half of the bell pepper. Add to the puree. Mince the remaining sweet peppers and the remaining half of the red onion. Add to the bowl. Stir gently to combine.
Add the sherry vinegar, the lime juice and salt and pepper to taste. You may want to add a little more or a little less vinegar or lime juice, depending on the acidity of your tomatoes, and your personal taste.
Cover and chill for at least 6 hours or overnight. The gazpacho will keep well for 3 or 4 days in the fridge. Before serving check seasoning 1 more time. Serve garnished with diced avocado. Or per my hubby – a couple large cooked and chilled shrimp!

Friday

Shrimp Tacos with Tropical Salsa
Tossed Salad

Shrimp Tacos with Tropical Salsa - adapted from Cooking Light – these are great with or without the salsa

Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.
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
Spinach – one or two bags – depends on how many little Popeyes you have – GE special
Garlic – need 3 heads
Salad – GE special
Large onion – GE special
5-9 large ripe tomatoes
2 medium cucumbers
1 red bell pepper – GE special
3-4 green bell peppers – small
2 Medium red onions
Carrot
2 limes
Avocado – optional
Green onions
Cilantro
Lemon
Yellow bell pepper

Deli
Feta
Italian Bread – may need 2 loaves
12 slices of prosciutto
4 slices of provolone – or more if you like it cheesy – GE special on Sargento in Dairy

Spices/Oils/Vinegars/Condiments
Ken’s Light Caesar Dressing
Olive oil
Basil
Sugar
Mayo
Sherry vinegar – balsamic will be a fine substitute
Cumin
Chili powder

Canned Goods/Ethnic Foods/Dry Goods
White or brown rice
Roasted red peppers
3 cans of tomato paste (6 oz.)
1 can of tomato sauce (19 oz.)
2 cans of diced tomatoes (14.5 oz.) – GE special
Black olives – chopped preferred
Sun-dried tomatoes
Marinated artichoke hearts
Chopped green chilies
Mandarin oranges (11 oz.)
Pineapple tidbits (8 oz.) – GE special on Dole
Pasta – GE special

Seafood/Meat Case/Butcher
2 lbs. boneless, skinless chicken breasts – GE special
1 lb. of ground beef – GE special
1 lb. of shrimp – GE special and be sure to check your freezer from last week’s special!!!

Frozen Foods

Dairy
Flour tortillas – GE special on Mission – also look for coupon!!!
Monterey Jack cheese – GE special on Kraft

Bread

Misc.

Weekly Menu for the week of August 30

2010-08-28T09:00:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Let the craziness begin!!! School starts on Monday!!! I think we have a week before the after-school activities get into full swing but the planning of dinners is more important than ever. This was the time of year I decided I needed to change how I was doing things at home to save time and money in the kitchen. It was a few years ago and my daughter had just started going to school all day and participated in CCD, soccer and dance after school. We would race around those few hours between school and dinner and arrive home with nothing prepared. Ultimately, I would pick up the phone and order take-out – about 4 times a week!!! WOW - the money we wasted!!! And the calories consumed … not going there!

My point in sharing this with you is that if this sounds familiar you can change the way your family eats! You can prepare budget friendly meals that are tasty and healthy for your family! Follow the plan and you will be amazed at how easy it can be. But don’t stress if events out-of-your-control happen and prevent you from following the menu to a tee – life happens! Kids get sick, husbands travel, last minute meetings are organized, deadlines are imposed and moms get tired … pizzas will be ordered. But try and follow my plan or customize your own for your family’s tastes, and stick to it!!! Never go to the grocery without a plan! This is one of the areas in our lives that can be made less stressful!

This week’s menu again features LOTS of fresh ingredients that are in season and crowding my windowsill and countertops! Fresh tomatoes combined with feta and shrimp for a delicious pasta dish! Quick, tasty pork chops and roasted broccoli are a wonderful pair and so easy to make! The Super Saver Meal this week is Roasted Tomato and Basil Pasta - Giant Eagle has Barilla pasta on special for $1/box and Grape Tomatoes $1/pkg!!! Bags of salad are also $1 - feed your entire family for less than $7!!! Let’s reinvent our leftovers on Thursday for a delicious pork sandwich – not the kind served in a dirty ashtray for you John Hughes fans! And Friday night we will grill up steak for amazing fajitas!!! These are great before you hit the football games! Or take them with you! Once you have grilled everything at home, wrap the steak, peppers, and tortillas in individual foil packs and show up to tailgate in style!!! Your friends will be amazed!!!

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 www.coupons.com

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!

Monday

Shrimp and Feta with Pasta
Tossed Salad

Shrimp and Feta with Pasta – adapted from The Black Dog

4 cloves of garlic, minced
3 T. olive oil
1 lb. shrimp, peeled and deveined
¼ cup of white wine
4 ripe tomatoes, diced
¼ cup of fresh basil leaves
1 cup of feta, crumbled
1 lb. of pasta – angel hair or thin spaghetti

Cook pasta according to its directions until al dente.

Meanwhile, heat oil in a large skillet and add the garlic. Sauté for a couple of minutes but be careful not to burn! Add the shrimp and sauté until they are pink. Add the wine and let it cook down a bit. Add the diced tomatoes and lower the heat.

Add the basil and the feta. Season with salt and pepper. Once the ingredients have been combined remove from the heat and set aside.

Serve the sauce on top of the cooked pasta.

Tuesday

Simple Grilled Pork Chops
Roasted Broccoli with Walnuts
Wild Rice

Simple Grilled Pork Chops – double this recipe if you want leftovers for sandwiches on Thursday!

Marinade:

2 T. of lemon juice
3 T. of soy sauce
1 T. olive oil
½ t. of brown sugar
¼ t. rosemary
¼ t. kosher salt
¼ t. pepper

6 ½ inch boneless, pork chops

Whisk together the ingredients for the marinade. Place chops in a large zip-lock bag and pour the marinade over the chops. Tightly seal the bag and turn to coat the chops. Place in the refrigerator and let marinate for 30 minutes or more.

Remove chops from the bag and discard the marinade. Place chops on the grill and grill the chops for 3-4 minutes a side. These are thinner than other chops and the will cook quickly. Remove from the grill and cover with foil and let rest while you prepare the broccoli.

Roasted Broccoli with Walnuts – from Michelle G.

1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
1 cup of chopped walnuts
Salt and pepper to taste
Balsamic vinegar

Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, garlic, and walnuts. Cook at 425 for about 15 minutes, stirring occasionally, and within the last couple of minutes drizzle with balsamic vinegar.

Wednesday

Roasted Tomato Pasta with Basil
Tossed Salad

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
Salt – kosher or sea preferred
1 lb. of fettuccini 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 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. Scrape all of the tomatoes, garlic and oil from the jelly roll pan and toss with the cooked pasta and add the fresh basil. Serve with parmesan cheese.

Thursday

Leftovers or Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips

Pork Sandwich with Caramelized Onions (adapted from cooking Light)

1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce

Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.

Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.

Friday

Beef Fajitas
Chips and Salsa

Beef Fajitas – adapted from Black Dog

2 T. paprika
2 t. cumin
2 t. cayenne
2 T. chili powder
2 t. onion powder
2 t. garlic powder
1 T. thyme
1 T. marjoram
2 lbs. of steak – flank, skirt or top sirloin
2 onions
2 bell peppers – green, red or a mix
2 T. olive oil
Flour tortillas
Toppings – sour cream, cheese, tomatoes

Mix the spice ingredients together. Rub all of the spices into the beef and let sit for five minutes. Place the steak on a hot grill about 6 minutes per side or until your desired doneness.

Meanwhile, slice the onion and peppers. Add the oil to a large skillet (iron if you have it) and heat. Once the oil is hot add the peppers and onions and cook until they begin to soften and caramelize a bit.

Warm the tortillas before assembling your fajitas. Slice the beef across the grain.

Place the beef and peppers on a large platter, grab yourself a nice cold beverage and head out on your porch, deck or patio and enjoy the start to a nice long weekend!

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 Fresh Express $1/bag!!!
Garlic
4 large tomatoes
Fresh basil
Lemon
Broccoli
Walnuts
Green beans – or frozen GE special on Hanover
2 pkgs of grape tomatoes - GE special $1/pkg.
3 large onions
Red leaf lettuce for sandwiches – or whatever you have on hand
2 bell peppers – any color

Deli
Feta
Kaiser rolls
Parmesan Cheese

Spices/Oils/Vinegars/Condiments
Olive oil
Brown sugar
Rosemary
Balsamic vinegar

Sugar
Red wine vinegar
Ground red pepper - cayenne
Mayonnaise
Paprika
Cumin
Chili powder
Onion powder
Garlic powder
Thyme
Marjoram

Canned Goods/Ethnic Foods/Dry Goods
Pasta – 2 boxes - GE special Barilla pasta $1/box
Soy sauce
Wild rice
Salsa - GE special on GE brand

Seafood/Meat Case/Butcher
1 lb. shrimp- GE special
Boneless, pork chops - GE BOGO on value pack
2 lbs. flank steak, skirt or top sirloin steak – GE BOGO on top sirloin steak

Frozen Foods

Dairy
Butter
Sour cream - GE special on Heluva Good - look for coupon!!!
Horseradish
Flour tortillas
Cheese for fajitas

Bread

Misc.
White wine
Tortilla chips- GE special on GE brand

Weekly Menu for the week of August 23

2010-08-21T11:22:00.000-04:00

Hey everyone! Welcome to my weekly menu!

This week’s menu has a definite Italian flair to it … Yes I was one of the many who went to see Eat, Pray, Love last week. As Julia Roberts eats her way through Italy I was literally licking my lips in the theater!!! And it just so happens that an old friend from home passed on a delicious recipe for Pasta Carbonara that he and his family enjoy! His wife is from Italy so you know it must be good! We will also finish up the week with Pizza Margherita – an easy, fresh way to use up all of those wonderful tomatoes sitting on your windowsill. I know it is August and the end of summer but I have included my Italian Wedding Soup this week. The chicken breasts are on special and there is zucchini in it so we again are using up fresh ingredients. This soup freezes really well and the kids LOVE it!!! Tiny meatballs and pasta is a wonderful combo in my house.

Speaking of fresh ingredients and specials at Giant Eagle, we are taking advantage of the special on catfish by creating a Cajun Catfish Sandwich you are sure to love. And for all of those peppers sitting around your kitchen … how about a Stuffed Pepper Casserole that has all of the wonderful flavors of stuffed peppers without all of the work!

This is our last week of summer. It is a very bittersweet time around here. The kids and I are ready to be back on a schedule but we have had one of the greatest summers ever!!! The kids are at such great ages and the weather has been amazing!!! My husband’s schedule has cooperated (for the most part) so we have enjoyed some incredible family time – our best ever! I hope that you and your family have enjoyed the summer to the fullest! Fall is my favorite time of year and I do look forward to cooler days ahead and the leaves crunching under my feet. But for now – we are going to enjoy this last week of summer as best we can! Enjoy every moment!!!

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 http://www.coupons.com/

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!

Monday

Cajun Catfish Sandwiches
Cole Slaw

Cajun Catfish Sandwiches – adapted from Cooking Light

½ lb. bacon, cut into ½ inch pieces – the bacon will be used later in the week
1/3 cup of yellow cornmeal
2 t. of Cajun Seasoning
4 (6 oz.) catfish fillets
Sandwich buns

Cook bacon in a large non-stick skillet until crisp. Remove the bacon and drain on paper towels. Reserve about 1 T. bacon drippings in the skillet. Place the cooled bacon in a container for dinner later in the week.

Combine the cornmeal and the Cajun seasoning in a shallow dish. Be sure to pat the fillets dry and then dredge the fillets in the cornmeal mixture. Add fillets to the bacon drippings and cook 5 minutes on each side or until the fish flakes easily.

You may want to pop the sandwich buns in the oven to toast a bit. Feel free to pile the cole slaw on top of the fish sandwich.

Cole Slaw (adapted from Cooking Light – yes I know, again – 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.

Tuesday

Stuffed Pepper Casserole
Tossed Salad

Stuffed Pepper Casserole – (our favorite and super easy way to eat stuffed peppers)

2-4 green peppers, chopped (number will depend if your kiddos like them)
1 lb. of ground beef
1 large can of tomato sauce
1 T. of Italian Seasoning
2 cups of cooked white or brown rice
1 cup of shredded cheddar cheese

Brown ground beef in a large skillet. Drain and add Italian Seasoning and chopped peppers.

Layer cooked rice on the bottom of a casserole dish that has been sprayed with cooking oil. Place the beef mixture on top. Cover with the tomato sauce and stir gently until slightly combined. Cover the entire dish with cheddar cheese. Bake in a 375˚ oven for 20-30 minutes or until the cheese is bubbly and the dish is heated through.

You can freeze leftovers for later!

Wednesday

Pasta Carbonara
Tossed Salad

Pasta Carbonara – adapted from About.com

1 lb. of spaghetti
¼ cup of heavy cream
4 eggs
½ lb. bacon, diced (leftover from Monday’s dinner)
1 t. of olive oil
2 T. of fresh parsley
Salt and pepper to taste – I always use Kosher or Sea Salt
¾ cup of pecorino-romano cheese or parmesan cheese

Cook the pasta according to its directions. While the pasta combine the eggs, cream, cheese and olive oil in a bowl and beat with a whisk until completely mixed.

Drain the pasta and return it to the pot. Toss with the egg and cream mixture. Add the chopped bacon (you will want to crisp this up a bit in a pan or the micro) and the chopped parsley. Serve right away with additional cheese if you want.

Thursday

Wedding Soup
Sliced Olive Oil Bread

Kristen’s Wedding Soup

3 large chicken breasts, with skin and bone
16 cups of chicken stock or broth
salt, pepper and celery seed to taste

Bring chicken stock to a boil. Then add chicken and seasonings. Boil until chicken is fully cooked. Season as you go. Remove chicken when cooked, skin, debone and cut chicken into bite size pieces and set aside until later.

Meatballs:
1 pound of ground beef
2 eggs, slightly beaten
4 T. of bread crumbs (I use Italian style)
¼ cup of parmesan cheese
½ t. of minced garlic
1 t. dried basil
1 t. onion powder

In a large bowl, combine all of the above ingredients for the meatballs. Form small meatballs. Cook over medium heat in 2 T. of olive oil, until cooked or pop them in the oven at 350˚ until done. Remove and drain on paper towels and set aside until later.

10 oz. frozen or fresh spinach, chopped
1 cup ancini de pepe, pastina or orzo
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots

Add pasta to the boiling pot of water after chicken has been removed. Let cook 5 minutes.
Add spinach and simmer 5 more minutes.
Meanwhile saute vegetables in olive oil for about 5 minutes or until tender.
Return cut chicken to broth, add meatballs and vegetables and simmer until ready to serve, at least 5 minutes.

Serve sprinkled with parmesan cheese.

Friday

Pizza Margherita
Salad
Grapes

Pizza Margherita

Pizza shell – precooked – if you buy dough or have homemade just prebake it!
1 t. olive oil
1 garlic clove, minced
5 plum tomatoes or 2 large regular tomatoes, sliced thin
¼ cup of thinly sliced fresh basil
1 cup of shredded mozzarella cheese – if you have fresh mozzarella even better!!!

Combine the olive oil and garlic. Brush onto the pre-baked pizza crust. Layer sliced tomatoes over the pizza and top with the shredded cheese and sliced basil. If using fresh mozzarella, just slice and layer on top of the tomatoes.

Place in a 400° oven for about 12 minutes or until the cheese is melted and the crust is golden.

***Kid Tip*** if the sight of sliced tomatoes makes your kids turn their noses up, try chopping them up – the shape and texture may be more appealing to their little untrained palettes. 

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
Slaw mix
Tossed salad – GE special
2-4 green peppers – depends if your kids like them – GE special or buy them up at local farmer’s markets!
Parsley
Garlic
Onion
Small zucchini
Carrots – GE special
5 plum tomatoes or 2-3 large tomatoes – GE special or farmers’ markets
Fresh basil
Grapes – GE special

Deli
Sandwich buns
Pecorino-Romano cheese or Parmesan - need at least 1 cup but probably more
Baked pizza shell or fresh dough

Spices/Oils/Vinegars/Condiments
Yellow cornmeal
Cajun seasoning
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo
Ground red pepper
Italian seasoning
Olive oil
Chicken stock or broth – need 16 cups
Celery seed
Basil
Onion powder

Canned Goods/Ethnic Foods/Dry Goods
Large can of tomato sauce
Rice – white or brown
1 lb. spaghetti
Ancini de pepe, pastina or orzo

Seafood/Meat Case/Butcher
Bacon – GE special on Farmland
4 (6 oz.) catfish fillets – GE special
Ground beef – GE special
Chicken breasts with the bone and skin – GE special

Frozen Foods
Box of spinach

Dairy
Shredded cheddar cheese – GE special on Sargento
Heavy cream – only need ¼ cup so opt for the smallest container
Eggs
Mozzarella – shredded or use fresh if you have it – GE special on Sargento

Bread
Italian seasoned breadcrumbs

Misc.

Weekly Menu for the week of August 16

2010-08-15T10:07:00.001-04:00

Hey everyone! Welcome to my weekly menu!

I LOVE this time of year!!! So many fresh veggies! We are going to use them up this week in a variety of ways. Let’s roast a bunch of veggies for an incredible sandwich or toss them with butter and parmesan for a quick dish on Meatless Monday! We are going to head to our freezers and use up the rest of last week’s special on Top Round for an amazing Pepper Steak recipe that will make you very happy!!! Then we will take advantage of this week’s special on boneless, skinless chicken breasts for one of our family favorite meals – Sun-Dried Tomato Chicken! You will fire up the grill once but prepare enough for two meals!!! In addition to the Roasted Veggie Sandwich we will also continue to pay homage to National Sandwich Month by creating a melt-in-your-mouth Blue Cheese Burger! Of course I skip the cheese for the kids – they are not fans! We will then finish the week by using up the leftover grilled chicken and kick off the weekend with a Siesta – Enchilada Casserole!

If you are shopping at Giant Eagle – or any other supermarket – there are GREAT specials on back-to-school breakfast, lunch and snack ideas. Lots of specials on bread, juice boxes, yogurt, pancake mixes, etc. Stock up now!!!

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 http://www.coupons.com/

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!

Monday

Roasted Veggie Sandwich
Tossed Salad

Roasted Veggie Sandwich

1 sliced zucchini squash
1 sliced summer squash
1 cup thinly sliced carrots
1 small box sliced mushrooms
1 sliced red bell pepper
1 small sliced onion
2 T. olive oil
Salt and pepper to taste
Favorite bun or bread
Favorite Cheese – provolone, mozzarella, or goat
Dressing – Italian or Balsamic

Toss all the veggies together with the oil and salt and pepper. Roast on a cookie sheet at 450˚ for about 20 minutes, turning once mid-way through. Put them in the upper half of the oven so they get a little brown on top.

Once the veggies are removed from the oven, place the bun or bread topped with cheese under the broiler until the cheese melts and the bread is toasted.

Assemble sandwiches and drizzle with the dressing.

Roasted veggies are also wonderful tossed with pasta that has been dressed with melted butter and parmesan cheese!

***Kid Tip*** If your kiddos will stick their noses up all of these amazing veggies, simply whip up a few grilled cheese sandwiches!

Tuesday

Pepper Steak
Steamed Rice – Double the rice for Wednesday’s meal

Pepper Steak

1 ½ lbs. of boneless round steak or flank steak, cut into strips for stir-fry
¼ cup of corn starch
1 T. of Canola oil
1-2 green peppers sliced
1-2 tomatoes, chopped
1 bunch of green onions, cut into 1 inch pieces
¼ cup of soy sauce
¼ cup of water
3 cloves of garlic, minced
1 t. of sesame oil
1 T. of hoisin sauce
¼ t. of crushed red pepper

Dredge steak in corn starch and heat Canola oil in wok or large skillet. Add steak to hot oil and stir fry for a couple of minutes. Stir together soy sauce, water, garlic, oil, hoisin and red pepper. Add the soy mixture to the skillet and stir-fry for 1 minute. Add the vegetables and stir-fry for an additional 5 minutes. Serve over steamed rice.

Wednesday

Sun Dried Tomato Chicken
Steamed Rice
Salad

Sun Dried Tomato Chicken

1 cup of corn – or 1 box of frozen corn
½ cup minced sun dried tomato
½ cup thinly sliced scallions
1 t. chopped garlic
½ t. salt
1 T. chopped green chilies
3 T. lime juice
2 T. olive oil
6 T. fresh cilantro chopped
1 t. cumin
4 boneless, skinless chicken breasts – cook an additional 4 chicken breasts for Friday night.
Put the tomatoes in a food processor with the olive oil. If you use the sundried tomatoes that are packed in oil, omit the additional oil. Add garlic, salt, chili, lime juice, cilantro and cumin. Stir in scallions and corn. Marinate for at least 2 hours or it can be made the night before.

Season the chicken breasts with salt and pepper and place on a hot grill. Grill for about 4 minutes per side until they are done. To serve place the salsa on top of the grilled chicken. Serve with steamed rice and a salad.

Thursday

Blue Cheese Burgers
Chips
Baked Beans

Blue Cheese Burgers

1 ½ lbs. of ground beef
4 oz. blue cheese, cut into chunks
1 shallot, finely diced
Dash of hot pepper sauce
1 t. Worcestershire Sauce
½ t. of dry mustard
½ t. of salt
½ t. of pepper
6 hamburger buns
1 large red onion, sliced thick

In a large bowl, combine beef, shallot, hot pepper sauce, Worcestershire sauce, dry mustard, salt and pepper. Form into thin patties and place chunks of blue cheese in the middle of one patty. Top with another patty so that the cheese is stuffed into the middle of the burger. Place burgers on a hot grill. Grill for about 5 minutes per side. Also, place the thick slices of onion on the grill beside the burgers. Cook for a few minutes each side. Serve on top of the burgers or on the side.

Friday

Chicken Enchilada Casserole
Chips and Salsa

Chicken Enchilada Casserole – Courtesy of LAP
Green Chili Sauce:

2 T. olive oil
2-3 cloves garlic, minced
1 small onion, chopped
4-4oz cans diced green chilies
2-3 T. flour
3 C. water
Garlic salt to taste

Sauté the onion and garlic in olive oil till tender. Add next 4 ingredients. Bring to boil and simmer 5 minutes. Can be made ahead!

Casserole:

Green chili sauce
Cooking Spray
1 pkg. of taco size tortillas
4 boneless, chicken breast cooked and cubed – use the leftover grilled chicken from Wednesday
1 pint sour cream
16 oz. pkg. of Mexican blend shredded cheese

Coat a 9x13 baking dish with cooking spray. Layer 3-4 tortillas, ½ chicken, ½ of the sour cream, 1/3 cheese, 1/3 green chili sauce. Repeat. Then add remaining chili sauce, and cheese. Bake at 350 until heated through. About 30 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!

Shopping/Checklist

Produce
Small zucchini
Small yellow summer squash
Carrots
Small box of mushrooms – GE special BOGO
Red pepper
2 Small onions
Salad
1-2 green peppers
1-2 tomatoes – GE Special
2 Bunches of green onions
Garlic
2 limes
Cilantro
Shallot
Red onion

Deli
Favorite roll or bread for roasted veggie sandwiches
Favorite cheese for veggie sandwich – provolone, mozzarella or goat
Blue cheese – block or wedge
Hamburger buns – GE special on Kaiser rolls

Spices/Oils/Vinegars/Condiments
Olive oil
Italian dressing or Balsamic vinaigrette – Coupon for Newman’s Own or Ken’s
Corn starch
Canola oil
Red pepper flakes
Hot pepper sauce
Worcestershire sauce
Dry mustard
Flour – GE special on Gold Medal Flour

Canned Goods/Ethnic Foods/Dry Goods
Soy sauce
Sesame oil
Hoisin sauce
Rice – white or brown – Coupon for Uncle Ben’s
Sun dried tomatoes – packed in oil preferred
5 (4 oz.) Cans of diced green chilies
Salsa

Seafood/Meat Case/Butcher
Boneless, round steak or flank steak – check freezer from last week’s Top Round special!
Boneless, skinless chicken breasts – need about 8 – GE special
Ground beef – 1.5 lbs. – GE special on 85% lean

Frozen Foods
Box of corn – or cut off the corn on two ears

Dairy
Taco-size tortillas
Sour cream – GE special on Daisy
Mexican Blend shredded cheese

Bread

Misc.
Potato Chips
Tortilla Chips - FREE Tostitos when you purchase 3 Pepsi products!!!

Weekly Menu for the Week of August 9

2010-08-07T08:05:00.000-04:00

Tomatoes on the Vine

Hey everyone! Welcome to my weekly menu!

You say tomato I say tomato ... it doesn't matter how you say it when you have them covering your windowsill, filling the bowls on your counter and stuffing your veggie drawer! Tomato season has arrived and is in full force! Needless to say we are incorporating these red juicy fruits throughout the week! They will find themselves on top of our sandwiches, roasted in a creamy soup and diced up as is for a fresh marinara that is so simple and so easy it will knock your socks off ... or your flip flops as it is too hot for shoes and socks!

You know the saying - "You learn something new everyday" - or at least we should to keep our minds fresh - I learned last week that August is National Sandwich Month! And yeah ... we must pay homage to the creation that is so versatile and loved by those of all ages! Whether you love PB&J or baloney and cheese (you know who you are) everyone loves a good sandwich!!! And August is the perfect month to be declared National Sandwich Month - it is too hot to cook and quite frankly with school approaching and the endless lists that need to be completed in the few short weeks of summer that are left we are too tired to cook! But you still want to save money and put something healthy in front of your family at dinner. Solution - the Sandwich! Economical, versatile, and made to order to please every palette.

So how does a Prosciutto, Mozzarella and Tomato Panini sound? Yum right? We are pairing this amazing sandwich with Cream of Roasted Tomato Soup. It was on the menu a few weeks ago. So simple and a great way to use up those little red fruits you find everywhere! And then I couldn't decide - both eggs and bacon are on special this week. Egg Salad or BLTs - Egg Salad or BLTs - What about an Egg Salad BLT sandwich on toasted hearty Italian bread?! YES!!!! To make your dinner hour even smoother, fry up a whole bunch of bacon (on the weekend or when you have the spare time) and save a few slices for Thursday night. Just reheat a couple of the slices in the micro and voila - your sandwich and dinner are ready in no time! We are pairing the Egg Salad BLT with slices of cantaloupe. If by some chance you have leftover prosciutto, wrap a slice around a piece of cantaloupe for a truly divine snack! This makes a wonderful fresh appetizer for those end of summer picnics too! You could also add a shaved piece of parmesan and let's just say you have created a work of art for your taste buds!

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 http://www.coupons.com/

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!

Monday

Prosciutto, Tomato and Mozzarella Panini
Cream of Roasted Tomato Soup

Prosciutto, Tomato and Mozzarella Panini – adapted from Cooking Light

¼ cup of mayo
¼ cup of chopped fresh basil
1 cup of shredded mozzarella cheese
Large tomato sliced
16 thin slices of prosciutto
4 – 8” flatbreads

Slice each flatbread in half to make two half-moon pieces. Combine the basil and the mayo together. Spread on one side of each piece of flatbread. Place the shredded cheese on one-half and then top with 4 slices of prosciutto and 1-2 slices of tomato. Add more cheese on top of the tomato and top with the other half of the flatbread.

If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle 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 prosciutto is warmed.

Cream of Roasted Tomato Soup (family favorite and sooooo easy)

1 1/2 pounds of ripe plum tomatoes – about 8 – or use about 4 regular tomatoes
5 T. olive oil
2 minced garlic cloves
1/2 t, dried oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesan cheese, optional

Preheat oven to 475. Halve tomatoes lengthwise (or quarter them if using regular tomatoes) and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)

In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.

Tuesday

Amy’s Famous Marinated Flank Steak (or Top Round)
Roasted potatoes
Steamed Green Beans

Amy’s Famous Marinated Flank Steak (or Top Round) – from one of my college roomies!!

3 cloves of garlic, minced
½ cup of olive oil
½ cup of tomato juice
½ cup of soy sauce
½ cup of brown sugar
½ t. of pepper
1 flank steak or top round cut for London Broil

Mix all ingredients together and place the steak in the marinade in a zip lock bag or a glass-covered dish for 8-24 hours. This is easily prepared the night before.

Heat the grill and place the steak on the grill for about 10 -12 minutes per side or until desired temperature. Remove from the grill and let rest at least 5 minutes before slicing against the grain into nice thin slices.

Roasted New Potatoes

3 lbs. of new potatoes cut into quarters or bite size pieces
¼ cup of olive oil
Kosher salt, pepper and rosemary to taste

Preheat oven to 450°. Combine all of the ingredients together and toss so that the potatoes are evenly coated. Spread out onto a jelly roll pan and roast in the oven for about 20-30 minutes. Stirring at least twice during the cooking process.

Wednesday

Fresh Marinara with Pasta
Tossed Salad
Italian Bread

Fresh Marinara with Pasta – adapted from Food Network

4 ripe tomatoes, seeded and diced
4 cloves of garlic, minced
½ cup of olive oil
1 T. balsamic vinegar
¼ t. red pepper flakes
¼ cup of chopped basil
1 pound of pasta – your choice but penne would be perfect!

Cook the pasta according to the directions until al dente.

While the pasta is cooking, combine all of the ingredients in a large bowl. Let sit until the pasta is finished. Add the cooked pasta to the bowl of ingredients and stir to combine. Season with salt and pepper to taste. Serve with fresh parmesan cheese.

Thursday

Egg Salad BLT’s
Chips
Sliced Cantaloupe

Egg Salad BLT’s – adapted from Cooking Light

1/3 cup of mayo
3 green onions, thinly sliced
2 t. of Dijon mustard
½ t. of black pepper
8 hard-boiled eggs
8 slices of Italian bread, toasted
4 slices of bacon, cooked and cut in half crosswise
8 slices of tomato
Lettuce leaves

Combine the mayo, onions, Dijon, and pepper in a medium bowl. Coarsely chop the eggs and add the eggs to the mayo mixture. Stir gently to combine. This can be made ahead of time – early in the day or the day before.

Assemble your sandwich with the egg salad, slices of bacon, tomato and lettuce.

Friday

Steak and Onion Pizza
Salad

Steak and Onion Pizza

1 large onion, sliced
1 T. olive oil
Leftover slices of steak from Tuesday
2 T. mayo
1 ½ t. of horseradish
Pizza crust- pre-baked
½ cup of shredded mozzarella cheese

Preheat the oven to 400°.

In a large skillet heat the oil. Add the onion and sauté until the onions begin to caramelize. Remove from the heat and set aside. Combine the mayo and horseradish and spread on the pizza shell. Top with the onions and slices of steak. Add the shredded mozzarella cheese. Place the pizza in the oven for about 10 minutes or until the crust is crispy and the cheese has melted.

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
Fresh Basil
Tomato (6) – GE special on regional veggies
Plum tomatoes (8) or regular tomatoes (4)- GE special on regional veggies
Garlic – lots!
Onion – 1 small and 1 medium
3 lbs. of new potatoes
Green beans – GE special on regional veggies
Salad – bagged salad on special but also red and green leaf lettuce
Green onions
Lettuce for sandwiches
Cantaloupe – GE special

Deli
16 (or more depending on your budget) slices of Prosciutto – GE special on Citterio Fresco Italian Meats – may include Prosciutto – could use any thin sliced ham
Flatbread
Parmesan cheese – GE special on DiGiorno Cheese cups
Italian bread – GE special $1.99
Pizza Shell – pre baked preferred

Spices/Oils/Vinegars/Condiments
Mayo – GE special on Hellmann’s 2 for $6 – do not need to buy both to get special
Olive oil
Oregano
Basil
Black pepper
Sugar
Brown sugar
Tomato juice (only ½ cup – look for individual can to reduce waste. V8 will work too)
Rosemary – fresh if you got it!
Balsamic vinegar
Red pepper flakes
Dijon mustard

Canned Goods/Ethnic Foods/Dry Goods
Chicken broth
Tomato paste
Soy sauce
Pasta – 1 lb. any shape but penne would be best! – GE special on GE brand $1/box

Seafood/Meat Case/Butcher
Bacon – GE special on GE brand or Oscar Mayer
Flank Steak or Top Round cut for London Broil – GE special on Top Round BOGO Free

Frozen Foods

Dairy
Shredded mozzarella cheese – GE special on Kraft 5 for $10
Heavy cream
Eggs – GE special 5 for $5
Horseradish

Bread

Misc.
Red wine
Chips – GE special on GE brand

Weekly Menus for the week of August 2

2010-08-01T09:51:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Super easy and tasty recipes are on the menu this week!!! Let’s kick things off with Sautéed Tilapia with a Lemon-Caper Sauce – we love capers! Those tiny little things are packed with so much flavor! Then we will slow cook a pork shoulder all day in lots of spices for easy tacos! The perfect “we-just-got-home-from-the-pool-or-work-and-I-am-too-tired-to-cook” dinner. The leftovers will be used again later in the week (if you have any) for Quesadillas paired with the simplest and tastiest Black Bean Soup around! Be sure to have your cold beverages nearby - frost your mugs for cold beer or get the blender moving for frozen margaritas!

Mid-week let’s fire up the grills for one of my favorites – Grilled Bratwurst! I prefer to top mine with lots of sauerkraut and spicy mustard. Some prefer cole slaw on theirs. Whatever you choose be sure to boil the brats in beer for an extra special taste.

And last but not least, I could not forget about zucchini! My dear friend passed a recipe for Zucchini Chowder to me a few years ago and it has become a favorite. Not only for the taste but how quickly it comes together for a perfect weeknight meal. The best part – it freezes really well!!! I freeze it in small batches for the perfect fall lunch.

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 http://www.coupons.com/

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!

Monday

Sautéed Tilapia with Lemon-Caper Sauce
Rice
Steamed Green Beans

Sautéed Tilapia with Lemon-Caper Sauce (Adapted from Southern Living)

1 ½ cups of chicken broth
½ cup of fresh lemon juice – about 3 lemons
1 T. of capers
2 T. of butter, divided
2 t. of olive oil
4 – 6 oz. Tilapia fillets
½ t. of salt
½ t. of pepper
½ cup of flour

Combine chicken broth, lemon juice and capers and set aside. Melt 1 T. of butter with the oil in a large skillet over medium-high heat. Meanwhile, sprinkle fillets with salt and pepper. Dredge fillets in flour. Add fillets to pan and cook 3 minutes on each side until the fish begins to flake apart with a fork. Remove from the skillet and cover and keep warm.

Add broth mixture to the skillet stirring to loosen the browned bits. Bring to a boil and cook until reduced to about ½ cup. Remove from the heat and whisk in the remaining T. of butter. Spoon the sauce over the fillets.

Tuesday

Shredded Pork Tacos
Chips and Salsa

Shredded Pork Tacos

1 – 3-4 lb. pork shoulder
1 packet of taco seasoning
1 small can of diced green chilies
1 (14.5 oz) can of diced tomatoes
1 T. of white vinegar
1 onion, diced
Tortillas – taco size – and your favorite taco toppings: cheddar, salsa, sour cream, lettuce, and guacamole

Placed the diced onion in the bottom of a slow cooker. Rub the taco seasoning into the pork on all sides. Place pork on top of the onions in the slow cooker. Combine the remaining ingredients and pour over the pork. Cook on low for about 8 hours or until the pork beings to fall apart. Remove the pork from the slow cooker. Remove the bones and shred the meat. Return the meat to the slow cooker. Serve in tortillas with your favorite taco toppings.

Wednesday

Grilled Bratwurst
Sauerkraut or Cole slaw
Corn on the cob

Grilled Bratwurst

1 pkg. of fresh bratwurst
1 bottle of beer
Sausage rolls

Place fresh bratwurst in a pot on the stove and pour the bottle of beer on top. Bring the beer to a boil – be careful when the beer begins to boil, the foam tends to have a mind of its own. Let the beer and sausage boil for a few minutes. This is just to flavor the brats a bit and begin the cooking process. Remove the brats and place on a hot grill. Grill for a few minutes on each side until the brats are completely cooked through. Serve in a sausage roll with your choice of Sauerkraut or Cole Slaw. Don’t forget your favorite mustard!

Corn-on-the-cob

Everyone has their favorite way of cooking corn on the cob. My favorite way is to place the corn (husks and all) into a 350° oven and leave them there for 35 minutes. Remove them from the oven and carefully remove the husks – you can wait a few minutes so you do not burn the tips of your fingers off. The corn will be steamed to perfection!!!

***Freezer Tip*** Make a few extra ears of corn, cut off the cob and simply place in a freezer bag. I try to freeze the corn in 2 cup measurements so that I can use them in recipes for months to come. Sooooooo easy and you will be soooooo happy to be munching on home grown corn in November!

Thursday

Soup and Salad

Zucchini Chowder
Salad
Dinner Rolls

Zucchini Chowder (courtesy of LAP)

1-2 zucchini cut into chunks pieces
1 medium onion, chopped
½ cup butter
2 T. parsley or 2 t. dried
1 t. basil

Melt butter and add above. Stir and cook for 8 minutes.

1/3 cup flour
1 ½ t. salt
¼ t. pepper
3 cups chicken broth
1 T. lemon juice

Stir flour, salt, & pepper into mixture. Cook over low heat stirring until bubbly. Remove from heat. Stir in chicken broth and lemon juice and heat to boil.

1box of frozen corn – thawed – or the corn from 2 cobs from the night before
1 can evaporated milk
1 lb. can diced tomatoes
1 small can crushed tomatoes
1 cup feta cheese
¼ cup parmesan cheese

Add corn, milk, and tomatoes. Heat to boiling-stir in cheeses and simmer until melted.

This is a quick meal to make and can be frozen.

Friday

Black Bean Soup
Cheesy Quesadillas or Pork Quesadillas

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 Quesadillas or Pork Quesadillas

Shredded Monterey/Cheddar cheese
Flour tortillas

To assemble, layer cheese on top of a tortilla. 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!

If you have leftover pork from the tacos, add the leftovers to your quesadillas for a heartier meal.

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
Green Beans – GE special $.99/lb.
4 Lemons
2 Onions
Corn on the cob
Salad
1-2 zucchini – GE special $.99/lb.
Green onions

Deli
Sausage rolls
Cole slaw or sauerkraut
Dinner rolls
Feta
Parmesan cheese

Spices/Oils/Vinegars/Condiments
Olive oil
Flour
White vinegar
Parsley
Basil
14 oz. Can of evaporated milk
Cumin

Canned Goods/Ethnic Foods/Dry Goods
Rice – brown or white
2 cans of Chicken Broth
Capers
Salsa – GE special on GE brand
Packet of Taco Seasoning - coupon on Coupon.com for Taco Bell brand
Small can of diced green chilies
2- 14.5 oz. cans of diced tomatoes
1 small can of crushed tomatoes
2-14.5 oz. cans of black beans

Seafood/Meat Case/Butcher
4 – 6 oz. fillets of Tilapia – GE special $4.99/lb.
One 3-4 lb. pork shoulder – GE special $1.99/lb.
Fresh Bratwurst – GE special on Johnsonville or Bob Evans fresh sausage

Frozen Foods
Box of corn – or use extra corn on the cob

Dairy
Butter
Tortillas – taco size – enough for tacos and quesadillas – GE special on GE brand – Sunday coupon on Mission brand
Shredded Mexican blend cheese – GE special on Kraft
Sour cream

Bread

Misc.
Tortilla chips – GE special on GE brand
Beer

Weekly Menu for the week of July 26

2010-07-25T08:49:00.000-04:00

Hey everyone! Welcome to my weekly menu!

“Zucchini Zucchini” … remember the drinking game from college??? Maybe not – it was the game where you declared yourself a vegetable and had to say your name and then another player’s veggie name but you were not allowed to show your teeth. And if you did … well then drink up! Anyway, this time of year as the zucchini rolls in to my kitchen I am reminded of those carefree days of college. ahhhhh

Fast forward several years and this mom of three gets excited for zucchini for very different reasons! This week we are preparing one of my mother’s recipes from way-back-when! It is the recipe that takes you back to the long days of summer where we would work in our garden weeding and picking and prepping all of the veggies. This is a great recipe to use up a couple of those lovely zucchini and yellow squash. The bonus – your kitchen will smell amazing while it is cooking!!!

If you took advantage of the pork specials from last week you should have a chop or two in your freezer. Pull them out because we will spice them up, throw them on the grill and use up the leftovers in a fabulous BBQ pork salad! Salmon is also on special at Giant Eagle and one of my faithful followers passed a recipe last year that was a big hit. So thanks again to Elizabeth R. for sharing a GREAT one!

The big special to pass on this week is that Giant Eagle has Dollar Days right now!!! Several great items are included in the Dollar Day special. Many are great shelf items that if you have the space you should stock up! Here is the thing about the special – it says 10 for $10. However, you do NOT need to buy all ten to realize the savings. This is a different special than a Buy One Get One free special on meat where you HAVE to buy both. So buy what you can store and use so we do not create a lot of waste.

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 http://www.coupons.com/

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!

Monday

Zucchini Sausage Casserole
Dinner Rolls

Zucchini Sausage Casserole (a recipe from my mom)

1 lb. Italian Sausage bulk or with casings removed – sweet or hot
1 Chopped onion
12 oz. Sliced fresh mushrooms
1 - 14.5 oz. Can stewed tomatoes, Italian style
2-3 Sliced zucchini
2-3 Sliced yellow squash
2-3 cubed potatoes
Parmesan cheese, garlic and oregano to taste

Brown sausage, onion and mushrooms. Boil potatoes until almost tender and then add the zucchini and squash (they will not take as long to cook). Put the sausage mixture and vegetables into a 2-3 quart casserole dish. Stir in tomatoes and sprinkle with spices and cheese and stir. Bake at 350º for 45 minutes.

VEGGIE OPTION – you can omit the sausage for a vegetarian option. You could also substitute Mexican tomatoes and add some green chilies to give it a different kind of kick – lots of options – make it your own!

Tuesday

Pork Chops with Spicy Rub
Apple Cole Slaw
Baked Beans

Pork Chops with Spicy Rub (Adapted from Cooking Light)

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
¼ t. cayenne pepper
1/2 teaspoon salt
4 center-cut pork loin chops
Cooking spray
1/4 cup barbecue sauce
Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.
Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.

Apple Cole Slaw

1/3 cup of cider vinegar
2 T. of brown sugar
½ T. olive oil
1/2 t. salt
3 cups of chopped Granny Smith apples
½ cup of golden raisins
2-3 cups of sliced green cabbage

Combine all of the ingredients and let sit for about 1 hour.

Baked Beans

The BEST baked bean recipe!!!! This one has been in our family for many years!

This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.

2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 ounce each) cans of baked beans
1 44 ounce bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle KC Masterpiece Hot and Spicy Barbecue Sauce

Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.

Wednesday

Salmon with Oriental Mahogany Sauce
Steamed Broccoli
Steamed Rice

Salmon with Oriental Mahogany Sauce (courtesy of Elizabeth R.)

1 ½ to 2 lbs. skinless salmon fillet
1 C. whole berry canned cranberry sauce
¼ C. honey
¼ C. soy sauce
2 garlic cloves minced
¼ t. ground pepper

Preheat oven to 375˚.

Lightly grease a baking dish. Arrange fish in dish Mix cranberry sauce, honey, soy sauce, garlic, pepper. Reserve ½ C. for serving sauce. Spread remaining over salmon. Bake 20-25 minutes or until sauce is bubbling and salmon flakes easily when pierced with a fork. Heat reserved sauce.

Thursday

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.

BBQ pork salad with corn, black beans and cheddar cheese

Leftover Pork, sliced
Salad greens, spinach, romaine or spring mix
¼ cup of black beans
¼ cup corn
Halved cherry tomatoes
Cheddar cheese
Ranch Dressing

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 pork 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 ranch dressing prior to serving.

Friday

Pizza Night

Pizza Night – Any way you like it!

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!

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 pepper
12 oz. fresh mushrooms – GE special 8 oz. pack is only $1
2-3 zucchini
2-3 yellow squash
2-3 potatoes
Garlic
3-4 large Granny Smith apples
Golden raisins
Green cabbage
Salad greens – Bags of salad at GE for $1
Strawberries – for Salmon salad – GE special
Slivered almonds
Pears – for pork salad
Walnuts – for pork salad
Dried cranberries – for pork salad

Deli
Rolls
Parmesan cheese
Crumbled blue cheese – pear salad
Pizza shell – for pizza night – GE special $1!!!!
Pepperoni for pizza night – GE special $1!!!

Spices/Oils/Vinegars/Condiments
Oregano
Garlic powder
Onion powder
Brown sugar
Paprika
Chili powder
Cayenne pepper
Black pepper
Salt
Cooking spray
BBQ sauce – GE special on Open Pit - $1!!!
Cider vinegar
Olive oil
Ketchup – 44 oz. bottle
Mustard
Worcestershire
Honey
Balsamic vinaigrette – GE special on GE brand - $1
Ranch Dressing

Canned Goods/Ethnic Foods/Dry Goods
14.5 oz. stewed tomatoes, Italian style
4 – 21 oz. cans of baked beans
Whole cranberry sauce
Soy sauce
Black beans
Corn

Seafood/Meat Case/Butcher
Italian Sausage – bulk or link – GE special on the links
4 center-cut pork loin chops – Check freezer from last week’s special or GE has special this week as well
2 lbs. hamburger – if making baked beans – GE special on 3 lb. value pack
2 lbs. salmon filet – GE special

Frozen Foods

Dairy
Cheddar cheese – GE special on Sargento

Bread

Misc.

Weekly Menu for the week of July 19

2010-07-18T10:13:00.001-04:00

Hey everyone! Welcome to my weekly menu!

I cannot believe how fast summer is flying by! We just returned from vacation and now there are school supplies on the shelves! The other sign that summer is flying by is that the zucchini is coming in!!! This week we have one recipe featuring it but be prepared for the coming weeks – there will be lots! Sooooo – if you have a recipe that you would like to share using zucchini please pass it on!

There are so many wonderful flavors of summer but I think my favorite is fresh basil. We are whipping up fresh pesto this week and then later in the week we will use the fresh leaves on my favorite summer sandwich – The Red, White and Green (tomato mozzarella and basil)! If you like a Caprese Salad you will love this sandwich. If you don’t already grow this wonderful herb you should! We left for two weeks, there was very little rain and the plant keeps growing like crazy!!! I have freezer tips below for storing fresh pesto.

This week we are also having a Fan Favorite – Asian Pork Wraps! And as usual we are turning the leftovers into Friday Night fun by creating a Chinese Take-out night at home with Pork-Lettuce Wraps. You know those wonderful lettuce wraps at that little chain called PF Chang’s? Yeah – these are pretty close.

So many great flavors this week that my mouth is watering already!!! We are also saving lots of time this week by grilling once for two meals, using the crock-pot once for two meals and preparing sandwiches for a nice quick, cool summer meal.

For the kids this week check out the Octopus Dogs!!! They are the best!

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 www.coupons.com

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!

Monday

Bow-ties with Pesto, Tomatoes and Grilled Chicken
Tossed Salad

Bow-ties with Pesto, Tomatoes and Grilled Chicken

1 lb. of bow-tie pasta
2-3 boneless, skinless chicken breasts – double the amount so you have enough for Wednesday’s dinner!
½ - ¾ cup of pesto – homemade or purchased
1 large tomato, chopped
Parmesan cheese

Prepare pasta according to directions. Meanwhile, season chicken breasts with salt and pepper and place on a hot grill for about 4 minutes per side or until done. Remove chicken from the grill and let rest until the pasta is finished. Save the extra chicken for later in the week!

When the pasta is finished, toss the pasta with the pesto until coated. Slice the grilled chicken into strips. To serve, place pasta on a plate and top with sliced grilled chicken, chopped tomatoes and parmesan cheese.

Pesto

3 cups of fresh basil leaves
¼ cup pines nuts
4 cloves of garlic
¾ cup of parmesan cheese
½ cup of olive oil
Salt and pepper to taste

Place basil, pine nuts, garlic and parmesan cheese in a blender or food processor and pulse or blend. Continue to process the mixture and slowly add the olive oil. Once combined, season with salt and pepper to taste.

*** Freezer tip *** if you have extra pesto, freeze the leftovers. You can either freeze it in 1 cup servings or freeze in an ice-cube tray – easy to pop out a cube and combine with mayo for a tasty spread on sandwiches. Either way, be sure to top the pesto with a little olive oil so when the pesto is thawing, the basil will not turn brown!

Tuesday

Asian Pork Wraps
Sesame Cucumber Salad

Asian Pork Wraps

1 – 2 or 3 lb. boneless pork roast, or use 8-10 boneless chops depending on their thickness OR – use 2 pork tenderloins
½ cup of Hoisin
2 T. grated ginger
2 T. sherry cooking wine
1 clove of garlic, minced
6 shiitake mushrooms – other mushrooms will do but will not have the same woodsy flavor
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 mushrooms and chop 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!

Sesame Cucumber Salad

1 large English Cucumber or regular cucumber seeded, cut into 2-3 inch strips
¼ t. kosher salt
1 cup of red bell pepper strips
2 T. rice vinegar
2t. grated peeled fresh ginger
2 t. dark sesame oil
¼ t. crushed red pepper flakes
¼ t. black pepper

Place cucumber in a colander; sprinkle with the salt and toss well. Drain for 20 minutes.
Combine cucumber and bell pepper in a bowl.

Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture and toss gently to coat. Stir in red and black pepper.

This can be made early in the day so it is ready when you wrap up dinner!

Wednesday

Grilled Chicken and Veggie Tostadas
Salad

Grilled Chicken and Veggie Tostadas (adapted from Cooking Light)

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
2-3 grilled, boneless, skinless chicken breast cut into bite-size pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini, usually one small one
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 taco size flour tortillas
Cooking spray
1 cup shredded Mexican Blend cheese

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for a few minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

*** If you don’t have time to broil the tortillas and make tostadas just use the mixture as a soft taco filling. They are fabulous either way!!!

Thursday

Sandwich Night

Red, White and Green
Kids – Octopus Dogs
Fruit Salad

Red, White and Green (aka Tomato-Mozzarella Sandwich)

1 large tomato, sliced
Fresh mozzarella slices
Fresh basil – cut into strips or left whole depending on preference
Olive oil
Balsamic vinegar
Fresh cracked pepper
Ciabatta Rolls

Cut the rolls horizontally. Brush olive oil on the cut sides and place under the broiler until the bread is nice and toasty. Remove bread from the oven and assemble the sandwiches – place slices of tomato, mozzarella cheese and basil on one half of the sandwich. Drizzle balsamic vinegar on top and fresh ground pepper.

If you would prefer to have your sandwich heated through, switch the broiler to 400˚ after you have broiled the bread. Assemble your sandwich and then wrap with foil. Place in the hot oven for about 5-8 minutes or until heated through and the cheese has melted.

Octopus Dogs

My kids and their cousins LOVE these! They are so much fun! My nieces’ taught me this one!

Hot dogs
Ketchup – for the ink

Bring a pot of water to boil on the stove. Take each hot dog and begin by cutting strips for the legs about 2 inches down from the top of the dog. This 2 inch piece is the head. You will need 8 legs so cut into quarters and then each quarter in half. Once the legs are finished, put a smile on the face. Take a sharp knife and pierce two eyes and draw a mouth – these are just slits – once the dog is placed in the boiling water the face will come to life! This is the best part for my kids!!!

Once your dog is finished and the water has begun to boil, place each hot dog in the water. You will want to have your kids nearby to see the before and after! Once the legs have curled your dog is finished. This takes a couple of minutes.

To serve, squirt ketchup onto a plate and place the octopus dog on top of the ketchup! Make sure he is perched on top of the ketchup, head up and legs sprawled out! If serving two at a time, make sure each octopus has their own “ink” aka ketchup!

Friday

Chinese Take-out Night

Pork Lettuce Wraps
Fortune cookies

Pork Lettuce Wraps

1 T. of Canola oil
Leftover Asian Pork
Slivered 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!

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
2 large Tomatoes – GE special
3 cups of fresh basil – if making homemade – plus enough for sandwiches – GE special
Garlic
Ginger
6 Shiitake mushrooms – or whatever is on special – GE special on whole sno-white
Cabbage
Green onions – GE special 2 for $1
Large seedless cucumber – GE special 2 for $3
Red bell pepper
Red onion
2 ears of corn – or use 1 cup of frozen
Small zucchini
Cilantro
Fresh fruit for fruit salad – GE specials on peaches, blackberries, blueberries and strawberries
Slivered carrots
Head of Bibb or iceberg lettuce for wraps – GE special on Romaine

Deli
Parmesan cheese
Fresh mozzarella - GE special on BelGioioso save $4!!!!
Ciabatta Rolls

Spices/Oils/Vinegars/Condiments
Olive oil – GE special on GE brand
Sherry cooking wine
Kosher salt
Crushed red pepper flakes
Cumin
Canola oil
Balsamic vinegar – GE special on GE brand
Ketchup
Sugar – GE special

Canned Goods/Ethnic Foods/Dry Goods
Bow-tie pasta – Farfalle – GE special on GE brand
Pesto – or homemade
Pine nuts – if making homemade pesto
Hoisin
Sesame oil
Rice vinegar
Green salsa
Water chestnuts – chopped
Soy sauce
Chinese Hot Mustard
Garlic and chili paste
Fortune cookies

Seafood/Meat Case/Butcher
Boneless, skinless, chicken breast – 4-6 depending on the size of your family – GE special
Center cut pork loin – need a 2-3 lb. roast - GE special
Hot dogs for the kids – GE special on Kahn’s or Oscar Mayer

Frozen Foods

Dairy
Flour tortillas – taco size – need 16
Mexi-blend cheese – Monterey Jack and Cheddar blend – GE special on GE brand

Bread

Misc.

Weekly Menu for the week of July 12

2010-07-11T09:59:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Let’s keep the heat out of the kitchen and on the grills this week. Fire them up for Cider Grilled Pork Chops, BBQ Chicken and Portobello Burgers! I have also included my recipe for the best baked beans on earth. Seriously … try them and let me know. This makes a HUGE batch and you can freeze them in smaller portions that are perfect for future side dishes. I included this recipe a few weeks ago so be sure to check your freezer if you made them! Then we will use up our leftovers and whip up Fajitas and then BBQ Chicken Pizza for a quick and easy way to finish the week. Keep it cool and simple … these are the lazy days of summer!

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 www.coupons.com

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!

Monday

Cider Grilled Pork Chops – Double Duty
Wild rice
Steamed Broccoli

Cider Grilled Pork Chops (adapted from Southern Living)

½ cup of cider vinegar
¼ cup of brown sugar
1 t. of salt
1 ½ t. of minced garlic
½ t. of paprika
½ t. of crushed red pepper flakes
8-10 - ½ inch, boneless center cut pork chops (the number of chops used will depend on the size of your family – however, we want leftovers for later in the week!)

Combine the first 6 ingredients in a large zip-lock bag. Add the pork chops and marinate for at least 1 hour – can be longer.

Remove chops from the marinade and place on a hot grill. Grill the chops about 4 minutes per side or until cooked through. Be sure to let the chops rest before serving. This helps to seal in their juices and they will continue to cook a little bit longer.

REMEMBER – pork can be a little pink on the inside. These aren’t the hockey-puck-type-of pork chops of long ago.

Tuesday

BBQ Chicken
Baked Beans
Roasted Potatoes

BBQ Chicken (adapted from Food Network)

2 quarts of water
2 T. of kosher salt
¼ cup of brown sugar
2 minced garlic cloves
4 sprigs of fresh thyme or 1 T. of dried thyme
6 bone-in chicken breasts or chicken legs or thighs
2 cups of your favorite BBQ sauce

Mix the water, salt, brown sugar, garlic and thyme in a 2-gallon sized zip-lock bag. This is the brine and will help season the chicken. Add the chicken, close the bag and refrigerate anywhere from 15 minutes to 2 hours – depending on how much time you have.

Preheat oven to 375˚. Prepare the grill by spraying Pam on the grate and then preheat the grill to medium heat. Take the chicken out of the brine and pat it dry with paper towels. Place the chicken on the grill and cook for about 5 minutes per side. Transfer the grilled chicken to a jelly-roll pan or cookie sheet and place in the oven. Cook in the oven for 15 minutes. Remove the chicken and cover it with BBQ sauce and cook for an additional 30 minutes basting a second time with BBQ sauce about half-way through.

Baked Beans

These are my favorite baked beans! This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.

2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 oz. each) cans of baked beans
1 44 oz. bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle KC Masterpiece Hot and Spicy Barbecue Sauce

Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.

Wednesday

Grilled Portobello Burgers
Tossed Salad

Grilled Portobello Burgers (adapted from Cooking Light)

1/4 cup balsamic vinegar
1 T. olive oil
1 T. Dijon Mustard
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
4 (4-inch) Portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 T. of olive oil
4 Kaiser rolls
1/2 cup soft goat cheese or crumbled gorgonzola or feta

Prepare grill to medium-high heat.

Combine balsamic vinegar, olive oil, mustard and garlic in a large bowl. Add bell peppers and Portobello mushrooms; toss gently to coat - can marinate up to 1 hour or not at all. Remove vegetables from vinegar mixture, and discard vinegar mixture. Place bell peppers and mushrooms on grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

Cut rolls in half horizontally and brush cut sides with olive oil; place on grill, cut side down and grill until just toasted. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture, cheese and top half of roll.

Thursday

Pork Fajitas
Chips and Salsa

Pork Fajitas

Leftover Pork Chops from Monday’s dinner
1 red bell pepper, cut into strips
1 large onion, sliced thin
1 pkg. of Fajita Seasoning (the little McCormick packs)
1 T. of canola oil
10 (6-inch – taco size) flour tortillas
Toppings: Shredded Cheddar Cheese, sour cream, salsa, guacamole

Cut the pork into strips similar in size to the peppers. Combine the pork strips, peppers and onions. Sprinkle with the Fajita seasoning, toss gently and let sit for 10 minutes.

Heat oil in the skillet over medium-high heat. Add pork mixture to the skillet and sauté for about 5 minutes or until the vegetables are crisp and tender.

To serve place the pork mixture in each tortilla and top with desired toppings!

Friday

BBQ Chicken Pizza
Salad

BBQ Chicken Pizza

1 (12 in.) pre-baked pizza crust (Boboli)
½ cup of BBQ sauce – leftover from Wednesday Dinner
Leftover chicken cut into chunks
1 medium red onion, sliced
2 cups of shredded cheddar and Monterey Jack cheese – Mexican blend cheese
¼ cup of fresh cilantro

Preheat oven to 400˚. Sauté onions in a large skillet in 2 t. of canola oil. Spread the BBQ sauce over the pizza crust. Top with the chicken, cilantro, grilled onions and cheese.

Bake in the oven for about 10-12 minutes or until the cheese has melted and is bubbly.

For Ranch lovers, drizzle ranch dressing over pizza when it comes out of the oven or serve it on the side to dip.

*** If you are using fresh pizza dough, pre-bake the crust before adding the toppings.

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
Garlic
Potatoes
2 White onions
Red onion
Green pepper
Salad
Portobello Mushroom Caps – need 4
2 Red peppers
Fresh basil
Cilantro

Deli
Kaiser Rolls
Goat, Gorgonzola or Feta cheese – whichever you prefer

Spices/Oils/Vinegars/Condiments
Cider Vinegar
Brown Sugar
Paprika
Crushed red pepper
Kosher salt
Thyme
BBQ sauce – your favorite plus a Hot and Spicy one!
44 oz. bottle of ketchup
Mustard
Garlic powder
Worcestershire
Balsamic Vinegar
Dijon Mustard
Olive oil
Canola oil
Ranch dressing

Canned Goods/Ethnic Foods/Dry Goods
Wild Rice
4 (21 oz.) cans of baked beans
Salsa
Fajita seasoning
Pre-baked pizza shell – or homemade if you prefer - You may also find these in the Deli

Seafood/Meat Case/Butcher
8 boneless, center-cut pork chops
6 bone-in chicken breasts or legs or thighs or any combo thereof
2 lbs. hamburger

Frozen Foods

Dairy
Taco-size tortillas
Cheddar cheese
Mexi-blend cheese – Monterey Jack/Cheddar blend
Sour cream
Guacamole

Bread

Misc.
Tortilla chips

Weekly Menu for the week of July 5

2010-07-03T17:50:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Happy Fourth of July!!! Be careful near the grills and the fireworks!

This week is a short week due to the holiday. We are going to roast chickens – my favorite thing to do – and use up all of the leftovers to re-create delicious economical meals for your busy family! Then let’s whip up some tacos for a fun family night! Get some salsa music playing and have your kids dance around the house while you whip up dinner. You may need to get the blender going to!

Enjoy the week and relax! This is summer after all. Soak up the wonderful sunshine and enjoy every moment outside that you can!

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 www.coupons.com

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!

Monday

Enjoy the day off!!!!

Tuesday

Roasted Chicken
Balsamic Glazed Carrots
Wild Rice

Roasted Chicken

2 roasting chickens
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.

Wednesday

Taco Night!

Tacos

Serve up your favorite tacos! There are specials on ground beef and Ortega Products!

Thursday

Caesar Chicken Pasta Salad

Caesar Chicken-Pasta Salad (courtesy of Julie F. – adapted from Cooking Light)

2 cups chicken breast roasted, shredded, cooled (leftover from Tuesday’s chickens but save some for tomorrow night)
3 cups Penne pasta, cooked and rinsed w/cool water
2 cups Romaine lettuce, thinly sliced
1 1/2 cups cherry tomatoes, halved
1/2 cup Basil, thinly sliced
1/2 cup green onion chopped
1/ 3 cup Caesar dressing
4 oz feta cheese, crumbled
1 garlic clove, minced

Combine all ingredients in large bowl; toss well to coat.
*The fresh basil really makes this dish

***If you don’t think your kids will eat the salad, just make extra pasta and toss with butter and parmesan and call it a night!

Friday

Roasted Chicken and Pesto Panini
Cream of Roasted Tomato Soup

Roasted Chicken and Pesto Panini (adapted from Southern Living)

Leftover chicken from Tuesday’s roast chickens
1 small jar of pesto sauce or homemade if you like (due to my son’s nut allergy, I make this homemade without the addition of pine nuts – you really don’t notice the difference)
Sliced Sourdough bread
1 (8 oz.) package of sliced provolone cheese
3 T. of melted butter

Remove chicken from bones and shred into bite-size pieces. (Save bones to make stock over the weekend for soup to freeze.)

Spread pesto on 1 side of each bread slice. Arrange chicken and cheese on top of one piece of bread covered in pesto. Top with remaining piece of bread – pesto side down. Brush with melted butter on both sides of the sandwich.

If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle 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 chicken is warmed. (TIP – warm shredded chicken for a little in the micro prior to assembly. This will cut down on the grilling time.)

Cream of Roasted Tomato Soup (family favorite and sooooo easy)

1 1/2 pounds of ripe plum tomatoes – about 8
5 T. olive oil
2 minced garlic cloves
1/2 t, dreied oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesean cheese, optional

Preheat oven to 475. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)

In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.

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
Bag of baby carrots
Sprigs of fresh sage and thyme (or dried if you prefer)
4 onions
Romaine Lettuce
Cherry or Grape tomatoes
Fresh Basil
Green onions
Garlic
1 ½ lbs. of plum tomatoes – about 8

Deli
Parmesan Cheese

Spices/Oils/Vinegars/Condiments
Olive Oil
Canola oil
Poultry Seasoning
Salt and pepper
Balsamic Vinegar
Caesar dressing
Oregano
Basil
Chicken broth
Sugar

Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Penne Pasta – GE Special on Barilla
Pesto Sauce
Tomato paste
Taco Seasoning – GE special on Ortega products
Taco shells – hard or soft – GE special on Ortega products and Mission in the fridge section
Salsa

Seafood/Meat Case/Butcher
2 whole Roasting chickens ($.89 per lb.)
Ground beef – GE special on 92% lean ground beef value pack

Frozen Foods

Dairy
Shredded cheddar cheese – GE special on Heluva Good – check for coupon!!
Feta Cheese
Sliced provolone cheese – GE special on Sargento
Butter
Heavy cream

Bread
Sliced Sourdough Bread

Misc.
Red wine

Weekly Menu for the week of June 28

2010-06-27T11:13:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Summer is well under way and we love it! Giant Eagle has a great deal this week. When you buy a one pound salmon fillet you receive a cedar plank FREE!!! WOW – if you do not shop at Giant Eagle check out Costco for Cedar Planks. I believe they sell them by the dozen. And after you try this recipe you just may need that many.

We have a GREAT recipe for anyone that has a child with an egg allergy. The Chicken Parmesan is dipped in a garlic-infused olive oil rather than egg prior to dredging in the breadcrumbs. It is delicious!!!

Anyone have fresh basil??? Ours is growing like crazy!!! Lots of recipes in the coming weeks using fresh basil so you probably should just pick up a plant – buying it at the grocery in the individual packs is so much more expensive! The pasta for the week is a recipe I came up with last summer when I had too much basil (is there such a thing) and lots of grape tomatoes. It is sooooo easy and delicious! If you have fresh mozzarella on hand – I prefer the Buffalo mozzarella – feel free to cube it up and toss with the hot pasta. YUM!

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 http://www.coupons.com/

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!

Monday

Chicken Parmesan
Pasta
Tossed Salad

Chicken Parmesan – Adapted from Southern Living

1 t. minced garlic
¼ cup of olive oil
1 cup of Italian seasoned bread crumbs
¼ cup of parmesan cheese
4 boneless, skinless chicken breasts
1 lb. of spaghetti or angel hair pasta
1 jar of spaghetti sauce or 3 cups of homemade
1 cup of shredded mozzarella cheese

Preheat oven to 425˚. Combine garlic and olive oil in a microwave safe dish and heat for 35 – 40 seconds on HIGH until oil mixture is warm.

Combine breadcrumbs and cheese in a shallow bowl. Pound chicken to ½ inch thickness. Dip chicken in oil mixture; dredge chicken in breadcrumb mixture. Place chicken on a lightly greased baking sheet.

Bake at 425˚ for 20 minutes. Meanwhile, warm spaghetti sauce and cook pasta according to directions. Remove chicken from oven, top with 2-3 T. of sauce and sprinkle mozzarella cheese over each chicken breast. Place chicken under the broiler until cheese has melted and is bubbly.

To serve, place the chicken on top of a plate of spaghetti tossed with sauce.

Tuesday

Cedar Plank Grilled Salmon
Rice
Asparagus

Cedar Plank Grilled Salmon – adapted from allrecipes.com

3 (12 inch) untreated cedar planks
1/3 cup canola oil
1 ½ T. Rice vinegar
1 t. sesame oil
1/3 cup of soy sauce
¼ cup of chopped green onions
1 T. grated fresh ginger
1 t. minced garlic
2 (2 lb.) salmon fillets, skin removed

Soak the cedar planks for at least 1 hour but preferably overnight.

Combine all of the ingredients and marinate the salmon fillets for up to an hour but at least 15 minutes.

Preheat the grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and begin to crackle just a bit.

Place the salmon fillets onto the planks and discard the marinade. Cover and grill for about 20 minutes or when you are able to flake the fish with a fork.

Leftover salmon is perfect in a salad for a healthy lunch. Add fresh greens and sliced strawberries with a light vinaigrette.

Wednesday

Ranch and Onion Burgers
Roasted Potatoes
Carrot sticks

Ranch and Onion Burgers – adapted from allrecipes.com

2 lbs. of ground beef
1 pkg. of ranch dressing mix
1 pkg. of onion soup mix
1 egg, lightly beaten
Hamburger buns
Toppings

Mix together all of the ingredients and form into patties. Place on a hot grill. Grill for about 5 minutes per side or until desired degree of doneness. Remove from the grill and let rest a few minutes before serving.

Thursday

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
Salt – kosher or sea preferred
1 lb. of fettuccini 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 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. Scrape all of the tomatoes, garlic and oil from the jelly roll pan and toss with the cooked pasta and add the fresh basil. Serve with parmesan cheese.

Friday

Pizza Night

Pizza Night – Any way you like it!

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!

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
Garlic
Green onions
Ginger
Asparagus – GE special $2.99
Potatoes – GE special
Carrots – GE special
2 pints of grape tomatoes – GE special
Basil

Deli
Parmesan cheese
Bread for garlic toast
Pocketless Pita Bread – or pizza crust – if making homemade pizza
Pepperoni for pizza

Spices/Oils/Vinegars/Condiments
Olive oil
Canola oil
Ranch Dressing Mix
Onion Soup mix

Canned Goods/Ethnic Foods/Dry Goods
2 boxes of Pasta – spaghetti or angel hair or fettuccini – GE special on San Giorgio
Jar of pasta sauce or homemade
Rice vinegar
Sesame oil
Soy sauce
Rice – brown or white
Pizza sauce

Seafood/Meat Case/Butcher
4 boneless, skinless chicken breasts – GE coupon in Sunday paper for Nature’s Basket
2 - 2 lb. fillets of salmon – GE special – FREE cedar plank with purchase of 1 lb. of salmon
Ground beef – GE special on 3 lb. value pack

Frozen Foods

Dairy
Shredded mozzarella cheese – GE special on Kraft
Eggs

Bread
Italian seasoned breadcrumbs
Hamburger buns – GE brand $.99

Misc.
Hersey Bars, Graham Crackers and Marshmallows – GE special AND coupon in Sunday paper

Earn Foodperks at Giant Eagle!

2010-06-22T17:21:00.000-04:00

Click the link and earn Foodperks to save money at Giat Eagle the next time you shop!

http://www.get-go.com/foodperks/home

Simply watch the video and save money NOW!

Weekly Menu for the week of June 21

2010-06-20T08:13:00.000-04:00

Hey everyone! Welcome to my weekly menu!

Happy Father’s Day to all of the amazing dads out there! I hope you enjoy the day!

We are kicking things off this week with another “un-burger.” Miss Paula Deen has a recipe for Salmon Burgers that is amazing!!! And isn’t it a good thing that Giant Eagle has salmon on special! If you don’t think you have the time to whip these up (although the recipe is about 15 minutes prep time and 10 minutes cooking time) Giant Eagle is also running a special on their premade Gourmet Salmon Burgers which receive rave reviews from many followers. Both the Salmon fillets and the premade burgers are $8.99/lb.

Then we are grilling up pork chops that will be marinated in my somewhat-famous Pork Marinade. You know the one where we usually marinate pork tenderloins but for whatever reason pork tenderloins have NOT been on special in a LONG time … so we are going to use chops instead. Hint Hint – we would like to see some of those tenderloins on special!!! ;-) Then we will close the week with a no fuss slow cooker recipe for Italian Sausage Hoagies. A simple tasty way to begin the weekend!!!

Freezer Tip – we are using ginger this week. When you buy the root (found in the produce section) peel and grate whatever you need. Place the remaining root in a freezer bag and store in the freezer for a couple of months. Fresh ginger is AMAZING!

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 www.coupons.com

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!

Monday
Salmon Burgers
Tossed Salad

Salmon Burgers – adapted from Paula Deen
½ cup of red bell pepper, diced
½ cup of yellow bell pepper, diced
¾ cup of Panko (Japanese Bread Crumbs)
2 cloves of garlic, minced
2 lbs. of salmon fillets, skinned and finely chopped
1 large egg, beaten
1 T. soy sauce
1 t. lemon juice
½ t. salt
Cooking spray
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices of tomato

Combine the peppers, panko, garlic, and salmon. In a small bowl, combine the egg, soy sauce, lemon juice, and salt: add to the salmon mixture, tossing gently to combine. Form into 8 patties.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over the toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with the tops of the buns and ENJOY!

Sesame Mayonnaise
1 cup of mayo
2 cloves of garlic, minced
1 t. soy sauce
½ t. sesame oil

In a small bowl combine all of the ingredients. Cover and chill.

Tuesday

Grilled Marinated Pork Chops
Steamed rice (Make extra for Thursday night’s dinner)
Stir fry Broccoli

Pork Marinade

½ c. Terriyaki
½ c. Soy Sauce
3 T. Brown Sugar
2 Green Onions, finely chopped
1 T. Sesame Seeds
½ t. Ginger
¼ t. Pepper
½ t. Minced Garlic
1 T. Canola Oil
6-8 boneless pork chops – we are using this many because we want leftovers!

Mix all ingredients. Reserve ¼ cup of the marinade and pour the rest over pork chops in a zip-lock bag. Marinate anywhere from ½ hour to all day. Place the chops on the grill. You want to grill them about 4 minutes per side or until done depending on how thick they are.

*** Leftovers will be used again in Thursday’s dinner!***

Stir Fried Broccoli

One head of broccoli cut into florets or 3 – 4 cups of frozen broccoli florets
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

Grilled Chicken Sandwiches
Cole Slaw

Grilled Chicken Sandwiches

4 boneless, skinless chicken breasts
1 cup of Wishbone Italian salad dressing
1 cup of beer – whatever you have on hand preferably your favorite
4 Kaiser rolls
Sliced tomatoes
Mayo
Lettuce

Combine the dressing and the beer in a large zip-lock. Add chicken and marinate for at least 30 minutes. Place the chicken on a hot grill for about 5 minutes per side. Be sure to finish any remaining beer while you are grilling! We do not want to waste! =)

Let the chicken rest before serving. Place a chicken breast on a roll and top with lettuce tomato and mayo!

*** The key to this recipe is equal parts of the dressing and beer. Adjust according to how many you will be serving.

Tangy Cole Slaw (adapted from Cooking Light and 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!

Thursday

Pork-Fried Rice
Fortune cookies

Pork-Fried Rice

Leftover rice (at least 2-3 cups – cold)
Leftover pork – chopped
1 box of frozen peas and carrots – combo
1 small onion, diced
2 eggs, beaten
3 T. Canola oil
¼ cup of soy sauce, more depending on your taste
Sesame oil, to taste

In a large skillet or wok, heat the oil and sauté the onion until soft. Add the peas and carrots and pork. Sauté until heated through. Push the meat and veggies to the side and scramble the eggs in the skillet or wok. Combine the veggies, pork and egg, Add the cold rice and soy sauce. Stir to combine. Add additional oil if necessary – you want the rice to crisp a little but you do not want it loaded down with oil. Once the rice is heated through, drizzle with sesame oil and more soy sauce to taste.

My kids LOVE this!!! Try to find fortune cookies at your market.

Friday

“Hoagie Night”
Italian Sausage Hoagies
Chips
Grapes

Italian Sausage Hoagies

5 pieces of Italian Sausage, sweet or hot
1 large onion, sliced
1 green pepper, sliced
1 jar of pasta sauce
10 slices of provolone cheese
1 pkg. of sausage rolls

In a large skillet, brown the sausage on all sides. Remove the sausage and place in a crock-pot. Add the onion, green pepper and pasta sauce. Cook on low for 6 hours.

Take a sausage roll and layer two slices of cheese on the inside of each roll. Place under the broiler until the cheese melts and the roll is slightly browned. Top with a piece of sausage and peppers and onions. Enjoy!!!

***Kid Tip*** - we use sweet or mild sausage for our kids’ taste buds but use a spicy pasta sauce to satisfy our need for some heat! I use very little sauce for the kids’ hoagies and lots for us!

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
Red bell pepper
Yellow bell pepper
Green bell pepper (or you could use the leftover red and yellow to add to the sausage)
Garlic
Lemon
Lettuce for sandwiches
Tomato
Green onions
Ginger
Broccoli
Pkg. of slaw mix
Small onion and large onion – GE special on Vidalia
Grapes

Deli
4 Kaiser Rolls
8 sandwich buns – could use Kaiser as well
Sausage rolls – GE special

Spices/Oils/Vinegars/Condiments
Cooking spray
Mayo – GE special on Kraft
Brown Sugar
Sesame seeds
Canola oil
Red pepper flakes
Italian dressing – preferably Wishbone – GE special on Ken’s (look for coupons)
Rice wine vinegar
Whole-grain mustard
Ground red pepper

Canned Goods/Ethnic Foods/Dry Goods
Panko Bread Crumbs
Soy sauce
Sesame oil
Teriyaki
Rice – white or brown
Fortune cookies
Jar of pasta sauce or 3 cups of your homemade – GE special on Prego and Rizzo’s

Seafood/Meat Case/Butcher
Salmon – 2 lbs. (Or premade gourmet burgers) both GE special
8 boneless pork chops – GE special BOGO
4 boneless, skinless chicken breasts – GE special
Italian sausage links – hot or sweet – GE special

Frozen Foods
Box of carrots and peas – combo

Dairy
Eggs
Slices of provolone cheese

Bread

Misc.
Beer
Chips

Weekly menu for the week of June 14

2010-06-13T10:49:00.000-04:00

Hey everyone! Welcome to my weekly menu!

It is officially summer in my house!!! Kids are finished with school and we have already hit the pool! Now if I could get them to sleep in a little bit … a mom can hope right?

In our CSA pick-up this week were garlic scapes. They are the long curly green stems that are actually the top of the garlic bulb. So what do you do with them? A lot of people like to make pesto with them. Here is a recipe: http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html We tried this. Although it was delicious, it was way too strong for us to serve over pasta! Rather than serving over pasta, I put a spoonful into each cube of an ice cube tray, put a little oil on top and then put the whole thing in the freezer! Each cube is about 1 Tablespoon so you can pop out whatever you need for future recipes. I plan on adding the pesto to mayo for sandwiches this summer! I will pop out all of the cubes and transfer them to a zip-lock bag for easier storage … and because I only have one tray. I also did this with chipotle chilies. A few weeks ago we had recipes that called for the chilies. You buy a 7 oz. can but each recipe only called for a tablespoon here or one chili minced there. A little chipotle goes a long way don’t you think? Freeze the leftovers in cubes!!! It worked perfect! Want to add zing to your burger or chicken sandwich this summer? Mix one of the chipotle cubes with mayo and WOW!!! You just took your sandwich to a whole new level!

This week’s menu has a definite Mediterranean feel to it. The Greek Pita Pockets are amazing!!! My kids like to call them Greek Tacos and in fact like them better than regular tacos. Let me know what your kids think! And the Balsamic Grilled chicken is a HUGE fan favorite. Be sure to make extra – we will reinvent it later in the week and you could also slice up the leftovers and add to a salad for a healthy lunch to take to work or poolside.

We have an “Un-burger” recipe this week – The Blue Cheese Buffalo Chicken Burger. One of my faithful readers passed this one on. It was featured in the Pittsburgh Post-Gazette and she said her family LOVED them. The recipe will make about 7 big burgers so adjust accordingly.

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!!! http://www.facebook.com/#!/pages/Pittsburgh-PA/Menus-That-Save-by-Kristen-Kill-Reisinger/106417509405020?ref=sgm&ajaxpipe=1&__a=11 You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave. http://www.twitter.com/

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

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!

Monday

Broiled Tilapia Parmesan
Steamed Broccoli
Rice

Broiled Tilapia – adapted from AllRecipes.com

½ cup of parmesan cheese
¼ cup of butter softened
3 T. mayo
Juice of one lemon
¼ t. of basil
¼ t. pepper
1/8 t. onion powder
1/8 t. celery salt
Old Bay Seasoning
2 lbs. of tilapia fillets

Preheat your oven's broiler. Line pan with aluminum foil = Easy Cleanup! And spray the foil with cooking spray.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Season both sides of each fillet with Old Bay Seasoning. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Tuesday

Balsamic Grilled Chicken
Roasted Potatoes
Tossed Salad

Balsamic Grilled Chicken – Double this recipe!!! We need leftovers later in the week!

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.

*** Time and money saving tip *** This chicken is soooo versatile that you may want to grill extra pieces of chicken and use the leftovers for lunches during the week. Slice the leftover chicken and top a salad with it or wrap it up in a tortilla for a quick healthy lunch!

This marinade also works on pork!

Wednesday

Greek Pita Pockets with Yogurt Sauce
Fattoush

Greek Pita Pockets

½ lb. of ground beef
½ lb. of ground lamb
¼ cup of finely chopped onion
1 t. of minced garlic
½ t. of cumin
½ t. oregano
¼ t. of red pepper flakes
1 T. of chopped fresh parsley
Salt and pepper to taste
4 pita pockets, warmed and sliced in half to create a pocket

Brown the beef, lamb, and onion in a large skillet. Drain the grease and add the garlic and the remaining seasonings. Stuff each pocket with the lamb and beef mixture, top with roasted red peppers and yogurt sauce.

Yogurt Sauce

1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint

Combine all of the ingredients and place in the fridge for at least 1 hour before serving.

Fattoush

2 cups of chopped lettuce (Romaine or Iceberg)
1 cucumber, diced
2 medium tomatoes, chopped
½ cup of fresh parsley leaves, chopped
¼ cup of fresh mint leaves, chopped
½ green pepper, diced
1 bunch of green onions, finely sliced
2 pieces of pita bread, toasted and broken into bite-size pieces
¼ cup of crumbled feta

Dressing:
¼ cup of lemon juice
¼ cup of olive oil
2 cloves of garlic, minced
Pinch of salt and pepper

Mix dressing ingredients together. Put all of the salad ingredients together in a large bowl. Toss with the dressing and serve immediately.

Thursday

Chicken and Onion Sandwiches
Mediterranean Orzo Salad

Chicken and Onion Sandwiches

Leftover Balsamic Chicken, sliced
1 onion, sliced
1 red pepper, cut into strips
1 T. olive oil
1 t. balsamic vinegar
1 clove of garlic, minced
Ciabatta Rolls
Sliced Provolone Cheese
Fresh Spinach Leaves

Heat the oil in a large skillet. Add the garlic, onion and red pepper. Sauté until the pepper and onions caramelize. Add the vinegar and keep warm.

Split the ciabatta rolls. Warm the leftover sliced chicken in the micro. Place a slice of cheese on one side and place the sliced chicken on top. Add the onion and pepper mixture and pop under the broiler until

Mediterranean Orzo Salad – Adapted from Cooking Light

1 cup uncooked orzo
2 cups prewashed spinach, chopped
½ cup chopped drained oil-packed sun-dried tomato halves
3 T. chopped red onion
3 T. chopped pitted kalamata olives
½ t. freshly ground black pepper
¼ t. salt
1 (6-ounce) jar marinated artichoke hearts, undrained
¾ cup feta cheese, crumbled and divided

Cook the orzo according to package directions. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Friday

Blue Cheese Buffalo Chicken Burger
Carrots and Ranch Dressing
Fresh Fruit

Blue Cheese Buffalo Chicken Burger – “BBQ Makes Everything Better” by Aaron Chronister and Jason Day (Scribner, 2010, $30) as printed in the Pittsburgh Post-Gazette

2 pounds of ground chicken
1 cup of plain bread crumbs
½ cup of crumbled blue cheese
¾ cup of hot sauce, divided (Frank’s is best)
¼ t. garlic powder
2 T. butter, room temperature
Salt and pepper
Hamburger buns
Lettuce
Tomato

Combine the ground chicken, bread crumbs, blue cheese ad ½ cup of the hot sauce in a mixing bowl. (if you can’t find ground chicken or would prefer to take advantage of chicken that is on special, just cut the chicken breasts into chunks and then pulse in a food processor) Refrigerate for at least 1 hour – this helps the bread crumbs absorb the moisture from the meat and hot sauce and bind everything together. Remove from the fridge and form into patties. The number of patties will depend on how big you like your burgers. For some this may be 7 or 8 and for others maybe 4!

Place the patties on a grill over direct medium-high heat for approximately 7-8 minutes per side until the burgers are well done – this is chicken folks – no medium rare burgers here! Baste the burgers with the remaining hot sauce – you may want to skip this step for the little, tender mouths in your house.

Combine the butter and the garlic powder and spread on the buns. Toast the buttered buns face down on the grill for a couple of minutes. Place the burgers on the buns and assemble with the lettuce and tomato.

*** A wonderful condiment to put on top of the burgers would be some homemade ranch dressing!!!

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
2 Lemons
Red potatoes – GE special – do not need to buy both bags
Salad – GE special on bagged salads
Garlic
2 Onions
Fresh parsley
Fresh mint
Cucumber – large seedless – GE special – do not need to buy both
Romaine lettuce
2 tomatoes – 3 if you want slices on the burger
Green pepper
Red pepper
Green onions
Spinach – GE special on bagged spinach
Sun-dried tomatoes
Red onion
Kalamata olives
Fresh fruit – GE special on strawberries, grapes and other fruit
Carrots

Deli
Parmesan cheese
Pita pockets
Feta
Blue cheese
Ciabatta Rolls
Hamburger buns

Spices/Oils/Vinegars/Condiments
Mayo – GE special on GE brand
Basil
Onion powder
Celery salt
Old Bay Seasoning
Olive oil
Balsamic vinegar
Worcestershire Sauce
Cumin
Oregano
Red pepper flakes
Cayenne pepper
Hot sauce – Frank’s
Garlic powder
Ranch dressing

Canned Goods/Ethnic Foods/Dry Goods
Rice
Soy sauce
Orzo
Marinated artichoke hearts (6 oz. jar)

Seafood/Meat Case/Butcher
2 lbs. of Tilapia fillets – GE special
Boneless, skinless chicken breasts – about 4 lbs needed – GE special
½ lb. of ground beef
½ lb. of ground lamb

Frozen Foods

Dairy
Butter
Plain yogurt – GE special on Dannon Greek yogurt
Provolone cheese slices

Bread
Plain bread crumbs

Misc.

Live Solid Hall of Fame

2010-06-08T15:00:00.000-04:00

Hey everyone!!!

Exciting news ... Menus That Save will be featured on the Live Solid Hall of Fame. According to their philosophy, "Live Solid is based on the belief that when your priorities are straight and your finances are in order, life is freer and more gratifying. While we all may be living for something different, together we can all Live Solid." I LOVE this!!!!

Visit their website at http://www.livesolid.com/ and register to become part of a network of resources that will help us all live better, healthier and more solid lives.

Follow Live Solid on Facebook and click "LIKE" at http://www.facebook.com/profile.php?id=833213253#!/LiveSolid and on Twitter at http://twitter.com/livesolid

We all are trying to put our priorities in place: our health and well-being, our families and our finances. Whatever our priorities are, we can all strive to live more solid!

Thank you for being part of this!

Weekly menu for the week of June 7

2010-06-07T07:14:00.003-04:00

Hey everyone! Welcome to my weekly menu!

WOW – we have great recipes this week taking advantage of local specials and fresh seasonal produce. Speaking of fresh seasonal produce, we picked up our first share of our CSA last week. LOTS of spinach and spring onions!!! Use spring onions as you would any other onion. They are a “young” onion and have a very mild flavor. They are perfect for sandwiches or salads. If you would like to freeze the onions, simply chop them up and place in a freezer bag or container. Frozen onions are perfect to add to soup or stir-fry.

What are your favorite grilling recipes? Please pass them my way. I am always looking to try something new! I know for many of you summer has already begun and I hope you are enjoying it. This is our last week of school!!! Not sure who is more excited – the kids or mom!

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.

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!

Monday

Spinach, Tomato and Gorgonzola Pasta
Tossed Salad
Fresh Raspberries

Spinach, Tomato and Gorgonzola Pasta – Adapted from Cooking Light

8 oz. Penne pasta, uncooked
1 t. of olive oil
2 cups of grape tomatoes, halved
1/2 t. salt
¼ t. of pepper
¼ t. crushed red pepper
1 t. minced garlic
2/3 cup of ½ and ½
½ cup of crumbled gorgonzola cheese
3 cups of fresh spinach, chopped

Cook pasta according to the package’s directions.

Meanwhile, heat the oil in a non-stick skillet. Add the garlic, red pepper flakes and tomatoes. Season with salt and pepper and sauté for about 2 minutes. Slowly stir in the ½ and ½ and the gorgonzola cheese. Stir until creamy – about 2 minutes. Then add the drained, cooked pasta and the fresh spinach. Toss gently until the spinach wilts.

Tuesday

Grilled T-Bone Steaks
Sautéed Mushrooms
Baked Potatoes
Creamed Spinach

Grilled T-Bone Steaks

4- 6 T-Bone steaks
¾ cup of The Colony Sauce – can find in Pittsburgh regional supermarkets
1 T. of fresh, minced garlic

Combine the Colony Sauce and garlic in a large zip-lock bag. Add the steaks to the bag and marinate at least 8 hours – overnight preferred.

Remove the steaks from the marinade and place on a hot grill – medium-high heat. Discard the marinade. Grill steaks about 5-8 minutes per side – depends on how you like to eat your steaks and how thick they are. Be sure to let them rest before serving.

VARIATION – If you cannot find The Colony Sauce at your GE, combine 1 t. of garlic powder, ½ t. of kosher salt, and ¼ t. of pepper and sprinkle on both sides of the steak prior to grilling.

Sautéed Mushrooms

1 – 8 oz. pkg. of fresh mushrooms, sliced
3 T. of butter
½ t. of garlic powder
Salt and pepper to taste

Melt butter in a large skillet and add mushrooms and seasonings. Cook until the mushrooms are browned. Serve on top of the steaks or on the side if you prefer.

Creamed Spinach

2 lbs. of fresh spinach, chopped
2 T. butter
½ cup of finely chopped onion
1 t. minced garlic
½ t. of salt
½ t. of pepper
Pinch of nutmeg
½ cup of ½ and ½

Melt the butter in a large skillet. Add the onion and garlic and sauté for about 2 minutes. Add the chopped spinach and season with salt, pepper and nutmeg. Sauté until just wilted. Add the ½ and ½ and cook until it reduces. Serve immediately. This could be prepared while the steaks are resting!

Wednesday

Grilled Kielbasa with Peppers
Pasta Salad

Grilled Kielbasa with Peppers (GE recipe – could use ANY combo of peppers)

1 yellow pepper, diced
1 red pepper, diced
1 green pepper, diced
1 medium – large onion, diced
1 T. of canola oil
2 lb. of kielbasa cut into 4 pieces and then slice each piece in half
½ cup of Ken’s Steak House Three Cheese Salad dressing or Northern Italian dressing
Salt and pepper to taste

Place kielbasa on a hot grill. Grill for about 5 minutes per side or until desired doneness. Meanwhile, heat oil in a large skillet and sauté peppers and onions until translucent. Add the dressing and season with salt and pepper and cook for 5 minutes. To serve, top the grilled kielbasa with the sautéed peppers and onions.

Pasta Salad

1 lb. of pasta – Rotini or bow tie
1 head of broccoli cut up into florets
1 cup of carrot slices
½ Red onion, diced
1 cup of grape tomatoes – whole or cut in half
Leftover bottle of Italian dressing used for the peppers above

Cook pasta according to its directions. Rinse under cold water until the pasta has chilled. Combine the rest of the ingredients in a large bowl. This could be done early in the day. Just be sure to toss and combine all of the ingredients prior to serving.

Thursday

Steak Salad with Ranch Dressing
Garlic toast

Steak Salad with Ranch Dressing

Leftover steak, sliced
1 bag of pre-washed salad, romaine blend or classic iceberg mix (looking for crunch)
1 pt. of grape tomatoes
1 small cucumber, halved and sliced
½ red onion, sliced thin
3 hard boiled eggs, chopped
¼ cup of crumbled gorgonzola or blue cheese
½ cup of your favorite Ranch Dressing

Warm the leftover slices of steak in a skillet or a microwave if you must but that may change the texture of the meat. Meanwhile, rub the cut sides of the garlic halves over the toasted bread slices. Cut each slice into croutons. Combine the croutons, lettuce, tomatoes, cucumber and onion in a large bowl. Add the dressing and gently toss to coat. Divide the salad among 4 plates and top with slices of steak and crumbled egg.

Friday

Pizza Bread Rollups
Carrot Sticks
Strawberries with whipped cream

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
½ cup of sliced pepperoni – have any leftover pepperoni from last week? I do!
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.

This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.

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 salads
Raspberries – GE special
Grape tomatoes – need 4 cups – GE special
Garlic
Spinach – LOTS – about 4 bags depending on your little Popeyes
Potatoes
Fresh mushrooms – GE special
2 Onions
Bell peppers – yellow, red, green need 3 – any combo
Head of broccoli
Carrots
Red onion
Romaine lettuce
Cucumber – GE special
Strawberries – GE special

Deli
Gorgonzola cheese
Bread for garlic toast
Pepperoni – GE special

Spices/Oils/Vinegars/Condiments
Olive oil
Canola oil
Red pepper flakes
The Colony sauce
Garlic powder
Nutmeg
Ken’s Steak House Northern Italian dressing or Three Cheese Salad Dressing – GE special
Ranch dressing – I prefer Hidden Valley packets – GE special on Ken’s or GE brand
Italian seasoning

Canned Goods/Ethnic Foods/Dry Goods
Penne Pasta – GE special on Barilla
Rotini or Bow-Tie pasta – GE special on Barilla
Pizza sauce – GE special on Del Grosso pizza sauce

Seafood/Meat Case/Butcher
4-6 T-bone steaks – GE special
2 lbs. Kielbasa – BOGO Eckrich or Hillshire Farm coupon from Wednesday

Frozen Foods

Dairy
Half-and-half
Butter
Eggs
Can of refrigerated pizza crust dough
Shredded mozzarella cheese – GE special on Kraft
Whipped cream

Bread

Misc.

Weekly menu for the week of June 1

2010-05-31T12:17:00.003-04:00

Hey everyone! Welcome to my weekly menu!

Happy Memorial Day!!! I hope you are all enjoying your holiday weekend! We are heading to the Pirate Game today and hoping for a win. Really, really hoping for a win!

You can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! www.facebook.com You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave. www.twitter.com

This week, let’s fire up the crock-pot to kick things off. I think we forget how convenient the crock-pot is during the hot summer months. What could be simpler and cooler? Prep in the morning, hit the pool or park with the kids, and when you walk in the door prepping for dinner will be a piece of cake. AND you will not be standing over a hot stove or heating up your kitchen! The Beef and Bean Burritos are a HUGE hit with my fans. We are using the Boneless Top Round that was part of the BOGO Free special at GE last week. And once again we will reinvent our leftovers later in the week with a Friday night Happy Hour!

Next to my Caesar Chicken, Italian Marinated Chicken is my favorite. This week Giant Eagle has a special on Wishbone Italian dressing. There was a coupon a few weeks ago if you have saved them. But don’t worry – if you log into www.wishbone.com you can sign up for their newsletter and get a coupon for $.50 off! Double savings at GE!!!

This week we are picking up our first share from our CSA!!! I am so excited. It is like Christmas each week when we pick up our share – we never know what we are getting but are excited to see all of the fresh fruit and veggies. I have heard from many of you that you have opted to purchase a share in a CSA. If you haven’t, don’t forget to check out all of the amazing Farmer’s Markets around town. Remember – buy local, buy fresh!!!

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!

Monday

Happy Memorial Day!!!

Tuesday

Beef-and-Bean Burritos
Spanish Rice
Tossed Salad

Beef and Bean Burritos (adapted from Cooking Light)

1 (2-pound) Boneless Top Round
1 package taco seasoning mix
Cooking spray
1 medium onion, chopped
1 T white vinegar
1 small can chopped green chiles
1 can refried beans, any style
12 flour tortillas
Shredded Cheddar or Cheddar/Jack cheese
Chopped tomato
Sour cream

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chilies. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread beans down the center of each tortilla and then spoon meat mixture on top of beans. Top each with cheese, tomato, and sour cream; roll up.

Wednesday

Italian Grilled Chicken
Chopped Pasta Salad
Tossed Salad

Italian Grilled Chicken

4 – 6 oz. boneless, skinless chicken breasts
1 cup of Italian Salad Dressing

Combine chicken and dressing in a large zip-lock bag and marinate for several hours. Place the chicken on a hot grill. Grill about 5 minutes each side or until the juices run clear.

Chopped Pasta Salad (adapted from Cooking Light and hubby’s favorite!)

8 oz. uncooked ditalini pasta or mini shells
1 (14 oz.) can of petite diced tomatoes with green chilies, drained
1/3 cup of capers, drained and rinsed
1 shallot, diced
¼ cup of sliced, pickled banana pepper rings, chopped
1 T. of dried parsley
2 T. cider vinegar
1 T. extra-virgin olive oil
½ t. of oregano
Pinch of salt
2 oz. of Monterey Jack cheese, cut into ¼ in. cubes
1 oz. of pepperoni, chopped
½ t. of minced garlic

Cook pasta according to directions. Rinse under cold water to cool and set aside.

Combine the remaining ingredients in a large bowl. Add the cooled pasta tossing well to combine.

This can be prepared ahead of time – we eat it the next day or even 2 days later and the flavors are amazing. Prepare whenever you have time!

Thursday

Veggie Stir Fry
Steamed rice – white or brown

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.

Friday

Cheesy Quesadillas
Beef Nachos
Salad – make it a taco one if you like!

Cheesy Quesadillas

Shredded Monterey/Cheddar cheese
Flour tortillas

To assemble, layer cheese on top of a tortilla and 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!

Beef Nachos

Tortilla chips
Leftover beef and cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions

Spread tortilla chips onto a cookie sheet. Reheat beef in the microwave. Layer the beef 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!

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
Medium onion – GE special
Tomato
Garlic
Ginger
Broccoli
Carrots
Mushrooms – GE special

Deli
Pepperoni – Coupon @ coupons.com

Spices/Oils/Vinegars/Condiments
Cooking spray
White vinegar
Italian Salad Dressing – GE special on Wishbone – also coupons for Newmann’s @ smartsource.com
Parsley
Cider vinegar
Olive oil
Oregano
Salt
Canola oil
Crushed red pepper flakes
Chicken broth
Cornstarch

Canned Goods/Ethnic Foods/Dry Goods
Taco seasoning packet – coupon for Taco Bell products at coupons.com
Small can of chopped green chilies
Refried beans – any style
Spanish rice
White or brown rice – coupon @ coupons.com for Uncle Ben’s
Dittalini pasta – GE special on GE pasta
Petite diced tomatoes with green chilies
Capers
Pickled banana pepper rings – mild or hot
Water chestnuts
Mini corn
Bamboo shoots
Rice wine vinegar
Soy sauce
Hoisin sauce
Salsa- GE special on GE brand

Seafood/Meat Case/Butcher
2 lb. boneless top round – special from last week GE BOGO
4-6 boneless, skinless chicken breasts – GE special on 3 lb. package

Frozen Foods

Dairy
2 packages of flour tortillas – taco size
Shredded cheddar cheese or Monterey/Cheddar blend – GE special on Sargento (old coupon)
Sour cream – GE special on BL
Block of Monterey Jack Cheese – GE special on Heluva Good Cheese

Bread

Misc.
Tortilla chips

Please Vote for Best in the 'Burgh!

2010-05-27T22:23:00.002-04:00

Hey everyone - go to http://www.pittsburghmagazine.com/Pittsburgh-Magazine/April-2010/Best-of-Pittsburgh-Survey/ and vote Menus That Save as Best Blog in the 'Burgh! Hurry only a few days left to vote!!!

Weekly Menu for the week of May 24

2010-05-23T09:09:00.004-04:00

Hey everyone! Welcome to my weekly menu!

I almost sent out an “Elastic Pants Warning” the night we ate the Sausage and Tomato Pasta … There is a reason we have that only a FEW times a year. I couldn’t stop eating – it is soooo good!!!

Remember I told you last week that we would be using up the rest of the shrimp? This week we are having Shrimp Tacos with a Tropical Salsa – the tacos are fantastic with or without the salsa. So if your family isn’t into fruity dinners go ahead and skip it. My hubby loves them without the salsa!

The big special this week at Giant Eagle is Buy One Get One Free Boneless Top Round London Broil. We are going to serve one this week and use the other one in a week or two. We are also taking advantage of the seasonal produce by having lots of spinach, salad and asparagus!

Summer is almost here and there are TONS of savings at GE and lots of coupons to help with your Memorial Day parties. Stock up, save and plan accordingly. I purposely did not include a lot of traditional grilling fare this week because of the holiday weekend. However, I have included a “bonus recipe” that you may want to have over the weekend. These are simply the best baked beans I have ever had!!!! This makes a bunch of beans BUT you can freeze them into servings for your family to have all summer long as a quick easy side dish.

ALSO – due to the Holiday, next week’s menu will be posted on Monday! Be safe near those big, bad grills!

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!

Monday

Shrimp Tacos with Tropical Salsa
Tossed Salad

Shrimp Tacos with Tropical Salsa - adapted from Cooking Light

Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.

Tuesday

Cajun Chicken Cakes
Horseradish-Garlic Sauce
Broiled Asparagus

Cajun Chicken Cakes – Adapted from Cooking Light – similar to crab cakes

3 T. Plain breadcrumbs
3 boneless, skinless chicken breasts – about a pound
¼ cup of chopped fresh chives
3 T. mayonnaise
1 ½ t. of Cajun seasoning
¼ t. salt
1 large egg
1 T. of Canola Oil
4 Hamburger buns (optional – only if preparing as a sandwich)

Cut the chicken into large pieces and then place in a food processor and pulse until the chicken is ground. Combine the breadcrumbs and the next 4 ingredients in a bowl. Add the ground chicken and divide into 8 portions so that each patty is about ½” thick.

Heat the oil in a large non-stick skillet over medium heat. Add the patties and cook about 7 minutes on each side or until the chicken patties are cooked all the way through. Serve the patties with or without a bun. Top with the Horseradish-Garlic sauce. If making as sandwiches add some crisp lettuce leaves.

Horseradish-Garlic Sauce

4 T. of mayo
4 t. of horseradish
2 t. of minced garlic
Pinch of salt

Combine all of the ingredients while the chicken is cooking or it can be prepared in advance and chilled. Serve the sauce on top of the chicken cakes.

*** the kids LOVED this sauce and told me that it tasted like the Ranch dressing at Houlihan’s

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

London Broil
Sautéed Spinach
Baked Potato

London Broil (adapted from Weber’s Big Book of Grilling) – Double Duty!

½ cup of olive oil
½ cup of red wine vinegar
2 T. of Balsamic vinegar
2 t. of chopped rosemary
4 cloves of garlic, minced
2 t. of kosher salt
1 t. fresh ground pepper
1 Top Round– 3-4lbs. – cut thick for London Broil

Combine all of the ingredients in a large zip-lock bag and marinate for at least 8 hours – preferably overnight.

Remove the beef from the bag and discard the marinade. Place beef on a hot grill and grill about 10 minutes each side or until desired doneness. Remove the beef from the grill and let rest for at least 5 minutes. Cut the beef in thin slices against the grain and serve warm.

*** We will use leftovers later in the week – plan accordingly – if you need to double it go for it!

Thursday

Bow-Tie Pasta with Spinach and Mushrooms
Tossed Salad

Bow-Tie Pasta with Spinach and Mushrooms – adapted from Cooking Light

8 ounces uncooked bow-tie pasta
2 T. olive oil, divided
1 large red pepper sliced
2 cups of sliced mushrooms
3 garlic cloves, minced
1-2 T. balsamic vinegar (original recipe calls for 3 T. – too sweet for me)
1 T. Dijon mustard
1/4 t. salt
1 pkg. of baby spinach
1/2 C. grated parmesan cheese
Fresh ground pepper to taste

Cook the pasta according to the package directions.
While the pasta is cooking, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add bell pepper, mushrooms, and garlic, and sauté for 10 minutes. Combine 1 tablespoon oil, vinegar, mustard, and salt in a large bowl.
Drain pasta. Add pasta, spinach, and mushroom mixture to bowl; toss well. Serve with cheese and black pepper, if desired.

***Kid Tip*** Kids may not be interested in this dish. Cook the entire box of pasta and toss with a little butter and parmesan.

Friday

Steak Hoagies
Garlic Fries
Berries with Whipped Cream

Steak Hoagies

Leftover slices of London Broil
1 large onion, sliced
2 T. of olive oil
1 small pkg. of mushrooms, sliced
Slices of provolone cheese or shredded mozzarella
Hoagie rolls

Preheat oven to 400˚

Heat the oil in a large skillet. Add the onion slices and sauté until they begin to caramelize. Remove the onions from the skillet and add the mushrooms. Once the mushrooms are done put the onions back in the skillet and heat through.

Meanwhile, warm the sliced beef in the microwave. Open the hoagie rolls and place cheese on both sides. Top with slices of beef and onions and mushrooms. Place the sandwiches on a cookie sheet and put in the oven until the cheese has melted and the roll is toasted.

Remove the hoagies and top with mayo, lettuce, sliced tomatoes, or whatever your family likes!

Garlic Fries (adapted from Cooking Light)

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons Canola oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced
2 T. parsley
2 T. freshly grated Parmesan cheese

Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

***Bonus Recipe***

Kristen’s Baked Beans

This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.

2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 ounce each) cans of baked beans
1 44 ounce bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle Hot and Spicy Barbecue Sauce – I prefer KC Masterpiece for this recipe

Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.

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
Green Onions
Cilantro
Lemon
Yellow bell pepper
Red bell pepper
Onion – GE special on Vidalia
Red onion
Garlic – LOTS check out the Garlic Fries recipe
Tomato - GE special on Stem Tomatoes
Chives
Parsley
Rosemary – or you could use dried
Asparagus – GE special
Fresh spinach – 2 or 3 bags – GE special on bagged Spinach
Potatoes – GE special 2 for $4/5lb. bags – do NOT need to buy both to get the special
Salad – GE special on bagged salad
Mushrooms – 2 or 3 small packages
Berries – GE special – buy your favorites
BONUS ITEMS – Green pepper, onion

Deli
Parmesan cheese – GE special on DiGiorno

Spices/Oils/Vinegars/Condiments
Cumin
Chili powder
Cajun seasoning
Mayonnaise – Coupon from Tuesday’s section
Canola oil
Olive oil
Cooking spray
Red wine vinegar
Balsamic vinegar
Kosher salt
Dijon Mustard
BONUS ITEMS – Ketchup, BBQ Sauce – Hot and Spicy (coupon), Worcestershire (coupon), Mustard, brown sugar and garlic powder – GE specials on Ketchup, BBQ, Mustard

Canned Goods/Ethnic Foods/Dry Goods
Green chilies
11 oz. can of mandarin oranges
8 oz. can of pineapple tidbits
Farfalle or Bow-tie pasta
BONUS ITEM – 4 (21 oz. cans) baked beans – GE special

Seafood/Meat Case/Butcher
1 lb. of large shrimp – check your freezer from last week
3 boneless, skinless chicken breasts – about 1 pound – check freezer
Boneless Top Round – GE special BOGO free!!!
BONUS ITEM – 2 lbs of hamburger

Frozen Foods

Dairy
Flour tortillas – taco size – Sunday coupon for ChiChi’s brand – may find with salsas
Shredded Monterey Jack cheese
Eggs
Horseradish
Provolone Slices – GE special on Sargento PLUS coupon in the Sunday paper!!!
Butter
Whipped cream

Bread
Plain breadcrumbs
Hamburger buns

Misc.