Menus That $ave

Weekly Menu for the Week of April 9

Saturday, 07 April 2012 07:47 PM Written by
Welcome to my weekly menu!!!

I hope you are all enjoying this holiday week and weekend. If you are offered leftovers at any of your celebrations this weekend - take them! We have some great recipes this week to use up leftover ham and eggs! We are kicking things off this week with a super easy portable meal – Egg Salad BLT's! These have been a HUGE hit when they have been featured on the menu in the past. It is the perfect meal to use up all of those colored eggs you decorated with the kids! We have SEVERAL!!!

The Double Duty meal of the week is Amy's Famous Steak Marinade made with Top Round cut for London Broil – or you could use a flank steak. We will grill this on Tuesday and we will reinvent the leftovers on Friday night as a Steak and Onion Pizza! On Wednesday, the leftover ham will be used in a Kid-Favorite dinner of Ranch Noodles with Ham! This is just like alfredo with a hint of Ranch. This is one of my kiddos favorite meals! On Thursday, we will lighten things up with a veggie stir-fry sure to please everyone in your home! The addition of baby corn puts huge smiles on the kids' faces!

Did you know that you can 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. Menus That Save is also on Pinterest!!! Check it out and follow!

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

Egg Salad BLT'sEgg-Salad-BLT
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

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.

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 favorite 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

Ranch Noodles with Ham
Steamed Broccoli

Ranch Noodles with Ham (adapted from Southern Living)

1 pkg. of egg noodles
1 cup of diced ham
¼ cup of butter
½ cup of sour cream
½ cup of Ranch dressing (make ahead with the Hidden Valley packets – the best Ranch dressing!!!!)
½ cup of parmesan cheese

This comes together quickly and should be served right away!

Cook egg noodles according to the directions, drain and return to the pot. Meanwhile, sauté ham in a skillet sprayed with Pam until crisp and fragrant. Set aside.

Add butter and remaining ingredients to the noodles, stir to blend. To serve, plate the noodles and top each serving with sautéed ham.

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

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! And NEVER shop without a plan!

Shopping/Checklist

Produce
Cantaloupe
Green onions
Tomato
Lettuce for sandwiches
Potatoes
Green beans
Garlic
Broccoli
Ginger
Carrots
Mushrooms
Salad
Large Onion

Deli
Italian Bread
Parmesan cheese

Spices/Oils/Vinegars/Condiments
Mayo
Dijon mustard
Olive oil
Tomato juice
Brown sugar
Rosemary
Ranch Dressing – I prefer making Hidden Valley packets!
Canola Oil
Red pepper flakes
Chicken broth
Rice wine vinegar
Cornstarch

Canned Goods/Ethnic Foods/Dry Goods
Soy sauce
Egg noodles
Water chestnuts
Can of Mini corn
Small can of bamboo shoots
Hoisin Sauce
Rice – brown or white
Prebaked Pizza shell – or your own homemade!

Seafood/Meat Case/Butcher
Bacon
Top round cut for London Broil
Ham - only a cup and diced

Frozen Foods

Dairy
Eggs
Butter
Sour cream
Horseradish
Mozzarella cheese

Bread

Misc.
Chips

Join the conversation:

Weekly Menu for the Week of March 26

Saturday, 24 March 2012 12:06 PM Written by
Welcome to my weekly menu!!!

It looks like the summer-like temperatures are going to go away for awhile. WOW – was this week amazing!!! Back to reality I guess with rain and normal temps.

Many of us our trying to adjust to the new schedules that Spring seasons bring – baseball, lacrosse, softball and soccer just to name a few. Careful planning and having the right containers will help keep the dinner hour sane and everyone will be fed a healthy homemade meal. But let's be honest ... sometimes a drive-thru is a must! If you are able to whip up a meal great but if not please don't beat yourself up – we are only human and doing the best we can at any given moment. I am trying something new this Spring. My daughter has back-to-back practices of two different sports two nights a week. She needs to be on a field - albeit two different fields – for a total of 3 hours. And of course this covers the dinner hour. I am beginning to feed her dinner right after school. Yes it is early – 3:45 – but she is fed and can sustain the practices. Then when she comes home, she showers, has a healthy snack and then homework and bed. So far it is working ... not sure how long she can keep this up but she will let me know.

Did you know that you can 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. AND the menu is on Pinterest!!!

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 Ravioli
Garlic Bread
Salad

Baked Ravioli

1 pkg. of frozen ravioli – cheese or meat
1 jar of your favorite sauce or 3 cups of your homemade
2 cups of shredded mozzarella cheese

Prepare the ravioli according to its directions. While the ravioli is draining, add the sauce to the pot and heat through. Gently combine the ravioli and sauce, stirring until coated. Place in a 9x13 baking dish and cover with shredded cheese. Bake at 350˚ until the ravioli is heated through and the cheese has melted.

Tuesday

Simple Grilled Pork Chops
Broiled Asparagus
Brown or white rice

Simple Grilled Pork Chops – Consider increasing this for leftovers on Thursday

Marinade:

Juice of one lemon
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 they will cook quickly. Remove from the grill and cover with foil and let rest while you prepare the asparagus.

Wednesday

Parmesan Crusted Chicken
Wild Rice
Broccoli

Parmesan Crusted Chicken (Hellman's recipe)

½ cup mayo
¼ cup of parmesan cheese
4 boneless skinless chicken breasts
4 t. of Italian seasoned bread crumbs

Combine mayo and cheese; spread on chicken; sprinkle with bread crumbs.

Bake at 425 for 20 minutes or until cooked through.

Thursday

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
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

Black Bean Soup
Cheesy 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

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!

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! And NEVER shop without a plan!

Shopping/Checklist

Produce
Salad
Asparagus
Lemon
Broccoli
Veggies with dip
2 large onions
Garlic
Leaf lettuce for sandwiches
Green onions

Deli
Bread for Garlic Bread
Parmesan cheese
Kaiser rolls

Spices/Oils/Vinegars/Condiments
Olive oil
Brown sugar
Rosemary
Kosher salt
Mayo
Sugar
Red wine vinegar
Ground red pepper
Cumin

Canned Goods/Ethnic Foods/Dry Goods
Jar of Marinara
Rice – brown or white
Soy sauce
Wild rice
2 cans of black beans
Can of beef broth
Salsa

Seafood/Meat Case/Butcher
6 boneless pork chops
4 boneless, skinless chicken breasts

Frozen Foods
Ravioli – meat or cheese

Dairy
Mozzarella Cheese
Sour cream
Horseradish
Shredded Cheddar Jack blend cheese
Flour Tortillas

Bread
Italian Seasoned breadcrumbs

Misc.
Chips

Join the conversation:

Weekly Menu for the Week of March 12

Friday, 09 March 2012 05:02 PM Written by
Hi everyone!!! Welcome to this week's menu.

Spring is in the air and we are going to kick things off with a recipe chock full of spring veggies! The recipe includes bacon but for those that would rather stick with a Meatless Monday option, leave the bacon on the side and have everyone serve themselves. Greek Chicken Breasts are on the menu for Tuesday – chicken that is simmered in tomatoes, olives and topped with feta. This is a really quick and tasty dish. It is also a dish that will travel well. We are heading into the spring season of baseball, softball, lacrosse and spring travel soccer schedules. With a little planning and the right containers, any meal can be an "on-the-go" dinner.

I checked the weather for Wednesday and it looks amazing!!! Perfect grilling weather! Thus – fire 'em up and let's have steak and potatoes for a mid-week treat! Friday we will end the week with one of our favorite and totally healthy veggie chili recipes – Black Bean and Con Chili! I believe the Weight Watcher points per serving are 4!!! That of course is without cheese, rice and tortilla chips ... well you can't have it all!

Saturday is St. Patrick's Day and although I normally do not include Saturday as part of the menu, I have made an exception. This Corned Beef and Cabbage recipe is so incredibly yummy! We have a hockey tournament that day and I can't wait to come home and smell all of the amazing flavors while the crock-pot does all of the work for me! Of course I will then proceed to stuff my face! All that cheering from a hockey mom will make you hungry. If your family likes corned beef you may want to double the recipe. We are planning on having a lazy Sunday with leftover corned beef served up in Grilled Reuben Sandwiches!

Did you know that you can 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. I have also created a Menu board on Pinterest – check it out!!!

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!

Hope you enjoy the recipes and the savings! Here it is:

MONDAY

Penne with Spring Veggies and BaconPasta-with-Spring-veggies
Tossed Salad

Penne with Spring Veggies and Bacon - adapted from Cooking Light

½ lb. of uncooked penne pasta or farfalle
6 bacon slices – this is optional if you want to keep it meatless!
½ cup of chopped sweet onion – Vidalia
1 bunch of asparagus cut into 1 inch pieces
1 ½ cups of chicken broth
4 cups of baby spinach
Red pepper flakes to taste
½ cup of parmesan cheese, shredded preferred but grated will do as well
Salt and pepper to taste

Cook pasta according to directions. Drain and keep warm.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from the pan and crumble. Add onion to the drippings in the pan and sauté for a couple of minutes. Add asparagus and broth to pan and bring to a boil. Reduce heat and simmer 5 minutes until the asparagus is crisp and tender – do not overcook or your asparagus will be soggy! Add pasta, spinach, red pepper flakes and ¼ cup of cheese to the pan and toss well. The spinach will wilt with the heat. Sprinkle remaining cheese and bacon and serve immediately.

***Double the recipe for larger families – this should serve 4.

***Kid tip*** cook the entire box of pasta if your kids are afraid of anything green. Toss the pasta with a little butter and parmesan cheese.

TUESDAY

Greek Chicken Breasts
Orzo
Green Beans

Greek Chicken Breasts - adapted from Southern Living

¼ cup flour
1 T. dried oregano
½ t. salt
4 boneless, skinless chicken breasts
3 T. olive oil
1 (14.5 oz.) can of petite diced tomatoes
1/3 cup of chicken broth
1 (2.25 oz.) can of chopped black olives
2 T. of capers
¼ cup of feta cheese

Heat oil in a large skillet over medium-high heat. Combine flour, oregano, and salt in a shallow dish. Dredge chicken breasts in the flour mixture. Cook chicken in the hot oil until browned on both sides. Add tomatoes and broth to the skillet. Reduce heat and simmer 10-15 minutes – depending on the size and thickness of each chicken breast. Add olives and capers and cook until heated through. **** I am not a fan of olives but they do add a nice flavor to this dish and because they are chopped I don't really notice them. ****

To serve, place chicken with tomato mixture on top of cooked orzo. Sprinkle feta cheese on top and enjoy! This is one of our favorites!!!

WEDNESDAY

Flank Steak
Roasted potatoes
Salad

Flank Steak

1 flank steak
Montreal Steak Seasoning

Prepare your grill and heat it up! Liberally coat the steak with the seasoning. Place the steak on a hot grill and cook about 10 minutes and then flip to the other side for an additional 8 minutes or until your steak is how you like it!! Let the steak rest while the potatoes are finishing in the oven.

Roasted Potatoes

10-12 small red potatoes
Olive oil
Salt and pepper
Rosemary

Preheat the oven to 400. Quarter the potatoes, lay them on a jelly-roll pan and liberally coat them with olive oil. Sprinkle salt, pepper and rosemary and spread the potatoes over the pan. Roast in the oven for about 15 minutes and then turn them and bake for an additional 10 minutes or until the potatoes are done.

THURSDAY

LEFTOVERS

This is your night to eat up all of your leftovers! IF you have any leftover steak ... and that is a big IF, place them in a tortilla for a wrap or on a hoagie roll for a quick steak sandwich.

If by chance you have already eaten up your leftovers then call for a pizza!

FRIDAY

Black Bean and Corn Chili
Riceblack_bean_and_corn_chili
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!

St. Patrick's Day Menu!!!

Corned Beef and Cabbagecorned_beef_and_cabbage

Corned Beef and Cabbage – Consider doubling if you have a large crock-pot

1 3-lb. corned beef brisket with spice packet
1 bottle of beer (Guinness stout if you have it)
1 bay leaf
1 T. of peppercorns
5 whole cloves of garlic, peeled
¾ of a large head of cabbage cut into chunks
Small bag of small red potatoes cut into chunks
Bag of baby carrots

Place the corned beef brisket in a crock-pot. Sprinkle the seasoning packet over the brisket. Pour in the beer and add water so that the brisket is completely covered with liquid. Add the bay leaf, peppercorns and garlic cloves. Cover and cook on low 8-10 hours.

Remove brisket and cover with foil to keep warm.

CAREFULLY – pour the juice from the crock-pot into a stockpot and boil the potatoes, carrots and cabbage for about 20 minutes until tender. You could add the veggies to the crock-pot and turn on HIGH but it will take a little longer to cook through.

Serve with a nice grainy mustard and Irish soda bread or Rye bread! Oh yeah – and your favorite beer – green if you like!

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! And NEVER shop without a plan!

Shopping/Checklist

Produce
Salad
Onion – Sweet
Asparagus
Baby Spinach
Green Beans
Head of Garlic
Cabbage
Red potatoes – 2 small bags
Baby carrots
Green onions

Deli
Parmesan Cheese
Feta cheese

Canned Goods/Ethinic Foods/Dry Goods
Penne Pasta
Orzo
3 cans Chicken Broth
Petite diced tomatoes
1 (2.25 oz.) can of chopped olives
Capers
2 cans of black beans
1 (14.5 oz.) can of crushed tomatoes
1 (14.5 oz) can of tomatoes with green chilies
2 (4 oz.) cans of diced green chilies
Rice – white or brown
Salsa

Spices/Oils/Vinegars/Dressings/Condiments
Red pepper flakes
Salt and pepper
Flour
Oregano
Olive oil
Bay leaf
Peppercorns
Brown or grainy mustard
Chili powder
Cumin
Montreal Steak Seasoning
Rosemary

Frozen Foods
Box of frozen corn

Meat Case/Butcher
Bacon
Boneless, skinless chicken breasts – 4
1 or 2 corned beef brisket with spice packet
Flank Steak

Dairy
Butter
Cheddar cheese
Sour cream

Bread /Cereal

Misc.
Beer – Guinness preferred
Tortilla chips

Join the conversation:

Weekly Menu for the Week of March 5

Saturday, 03 March 2012 08:36 AM Written by
Welcome to my weekly menu!!!

Mother Nature sure has been scary in certain parts of the country. I hope you and yours are safe and healthy. We here in the Burgh have been quite lucky! It looks like we are going to have a bit of snow early in the week and then blasts of warm air and sunshine in the middle of the week. If you haven't been using your grill in this incredibly mild winter, be sure you get outside and check your grill. Make sure it is in good condition and that you have plenty of propane on hand! We love using our grill! If you are not the grill master in your house, make sure to have someone show you the ropes. We do not have to be afraid of the Big Bad Grill – it is our friend and a wonderful tool to help with healthy dinners and especially cleanup!!!!

Did you know that you can 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. I have also created a Menu board on Pinterest – check it out!!!

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

Udon Noodles with BeefUdon-Noodles-with-Beef
Steamed Edamame

Udon Noodles with Beef – adapted from Cooking Light

10 oz. uncooked udon noodles (Japanese wheat noodles) or whole-wheat spaghetti
4 cloves of minced garlic
1/2 t. crushed red pepper – or more for extra heat
2 (14 oz.) cans beef broth
3 T. soy sauce
3 T. cooking sherry
1 T. honey
1 t. sesame oil
2 cups sliced mushrooms
1 cup thinly sliced carrot
8 oz. bottom round steaks, thinly sliced (slice all of the meat in the value pack because we will use the remaining steak on Thursday)
1 bunch of green onions, sliced
1 (6-ounce) bag prewashed baby spinach

Cook noodles according to package directions; drain.

Place garlic, red pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
Combine soy sauce, sherry, and honey in a small bowl; stir with a whisk.

Heat sesame oil in a large nonstick skillet over medium-high heat. Add beef to skillet and sauté until the beef is no longer pink. Add the beef to the broth mixture. Add mushrooms and carrot to the large skillet and sauté 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.

Meanwhile, take remaining beef strips and season with salt, pepper, and garlic powder. Cook in the skillet that for a few minutes until the beef is cooked through. Wrap up and keep for Sandwich Night.

Wednesday

Chicken and Dumplings
Mixed Veggieschicken-and-dumplings

Chicken and Dumplings

4 boneless, skinless chicken breasts cut into pieces
2 cans of condensed cream of chicken soup (10.75 oz.)
1 small onion, diced
1 t. poultry seasoning
½ t. pepper
½ t. garlic powder
½ can (14.5 oz) of chicken broth
1 (12 oz.) pkg. of refrigerated biscuits, torn into pieces

Place everything (except the biscuit dough) into the crock-pot and stir to combine. Cook on high for about 4 – 5 hours. Add the torn pieces of dough for the last hour and cook until the dough is no longer raw.

Thursday

Steak Sandwiches
Chips
Sliced Pears drizzled with Honey (add Crumbled Blue if you like)

Steak Sandwiches

Leftover slices of bottom round steak
1 large onion, sliced
1 cup of sliced mushrooms – or whatever you have leftover, use them up
1 t. of olive oil
1 t. balsamic vinegar
Fresh spinach or salad greens
Horseradish Mayo
Ciabatta rolls

Heat the oil in a large skillet. Add the onion, mushrooms and vinegar and sauté until caramelized. Reheat the steak slices in the microwave or in another skillet. Assemble the sandwiches.

Horseradish Mayo – ½ cup of mayo, 1 T. of bottled horseradish, and 1 t. of lemon juice. Combine all and set aside until assembly.

Friday

Tuna Noodle Casserole
Grapes

Tuna Noodle Casserole - Adapted from Southern Living

1 pkg. of egg noodles, cooked
1 ¼ cups of shredded cheddar cheese, divided
1 can of cream of mushroom soup
1 cup of frozen peas
1 – 6 oz. can of solid white tuna packed in water, drained and flaked
1 – 5 oz. can of evaporated milk
1/3 cup of finely chopped onion
½ t. pepper
1 cup of goldfish crackers or 3 T. of breadcrumbs tossed with 1 T. of melted butter – Depends on what your family likes

Preheat oven to 350˚. Stir together cooked noodles, 1 cup of cheese, soup, peas, tuna, milk, onion, and pepper. Pour into a lightly greased 1 ½ qt. baking dish. Bake covered at 350˚ for 30 minutes. Uncover and sprinkle with remaining cheese and top with goldfish or breadcrumbs. Bake for an additional 5 minutes or until the cheese melts.

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! And NEVER shop without a plan!

Shopping/Checklist

Produce
2-4 pkgs. Fresh Bagged Spinach
2 lemons
Red onion
Garlic
Mushrooms
Carrots
Green onions
2 Small and 1 large onion
Pears
Grapes

Deli
Ciabatta Rolls

Spices/Oils/Vinegars/Condiments
Rosemary
Sea salt – I like the Sea Salt grinder from Costco!
Olive oil
Cooking sherry
Honey
Poultry seasoning
Garlic powder
Balsamic vinegar
Mayo
5 oz. can of evaporated milk

Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown
10 oz. Udon Noodles
Red pepper flakes
2 (14.5 oz.) cans of beef broth
Can of chicken broth
Soy sauce
Sesame oil
2 cans of Cream of Chicken soup
Egg noodles
Cream of mushroom soup
6 oz. can of tuna

Seafood/Meat Case/Butcher
2 skinless salmon fillets
Bottom Round Steaks – purchase enough to have leftovers reused for later in the week
4 boneless, skinless chicken breasts

Frozen Foods
Edamame
1-2 boxes of mixed veggies
Peas

Dairy
12 oz. pkg. of refrigerated biscuits
Horseradish
Cheddar cheese

Bread

Misc.
Chips
Bread crumbs or Goldfish for the topping on the tuna noodle casserole

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Weekly Menu for the Week of February 20

Saturday, 18 February 2012 11:32 AM Written by
Welcome to my weekly menu!!!

This is one of my favorite menus EVER!!!! So many amazing flavors each night ... you are sure to enjoy!

Did you know that you can 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. And now the menu is featured on Pinterest!!! Start pinning people!!!

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

Spaghetti Your Way
Salad
Bread Sticks

Spaghetti Your Way

Ok – everyone has their favorite way of doing spaghetti. You may enjoy a fresh marinara or you may want a hearty meat sauce. Use the specials - Or your homemade version that may be in your freezer.

Breadsticks

One pkg. of refrigerated breadsticks in the can
Parmesan cheese

Unroll and separate breadsticks. Twist each breadstick like you would birthday streamers. Lay them out on a greased cookie sheet and sprinkle parmesan cheese on top. Bake according to the directions.

"FAT" Tuesday

Jambalayamardi_gras_mask
Rice
Salad

Jambalaya (recipe adapted from Southern Living)

1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, not drained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
1 cup of sliced green onions
Hot sauce to taste

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

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

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

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

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

Wednesday

Shrimp Tacos with Tropical Salsashrimp-tacos-with-tropical-
Chips and salsa

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.

Thursday

Leftovers
OR
Prosciutto, Tomato and Mozzarella Panini
Salad

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 – could use thinly sliced ham as a more affordable option
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.

Friday

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

Wasabi and Soy Salmon Sandwiches – adapted from Cooking Light

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

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

Combine mayo and the next 5 ingredients. Set aside.

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

Cucumber and Onion Salad

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

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

And now 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! And NEVER shop without a plan!

Shopping/Checklist

Produce
Salad
Large onion
Large green pepper
Celery
Garlic
2 bunches green onions
Cilantro
Lemon
Yellow pepper
Red onion
2 Tomatoes
Basil
Shallots – 2
Ginger
Spinach
English cucumber

Deli
Breadsticks
16 thin slices of prosciutto – could use thin slices of ham for a more affordable option
Flatbread
Ciabatta rolls

Spices/Oils/Vinegars/Condiments
Canola oil
Cajun seasoning
Thyme
Ground red pepper
Hot sauce
Cumin
Chili powder
Mayo
Rice vinegar
Brown sugar

Canned Goods/Ethnic Foods/Dry Goods
Spaghetti
Spaghetti sauce – or use homemade!
Rice – white or brown
14.5 oz. petite diced can of tomatoes
Chicken broth
Small can of diced green chilies
1 (11-ounce) can mandarin oranges in light syrup
1 (8-ounce) can pineapple tidbits in juice
Salsa
Soy sauce
Wasabi paste

Seafood/Meat Case/Butcher
1 lb. smoked sausage
1 lb. large shrimp
4 salmon fillets

Frozen Foods

Dairy
Flour tortillas – taco size
Monterey Jack
Mozzarella cheese

Bread

Misc.
Tortilla chips

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