Weekly Menu for the Week of October 18

Friday, 15 October 2010 10:58 AM Written by 

Welcome to Menus That $ave!

Are you looking to save time and money in the kitchen? Hate planning meals for your family? Do you want an easier and less expensive way to shop? Want an answer to the dreaded question – "What's for dinner?" – Yep – you are in the right place!!! Follow my menu plan and begin saving time and money NOW!!!

Here is how the plan works – anyway you want it to. You can follow the plan exactly as it is or you could pick and choose which recipes you are going to try out this week. Of course the plan is adaptable to all the crazy schedules we try to keep and the many different taste buds out there. Whether you are a family of 2 or 10, whether you work or stay home, this plan is for you! We all want to preserve whatever sanity that is remaining at the end of our hectic day right? Don't lose all of it at dinner. This plan will help the dinner hour run more smoothly and before you know it there might actually be a little conversation going on around the table too!

I structure the plan based on the weekly specials at Giant Eagle because I find that most people shop at GE. However, if you do not shop at GE you can still follow the plan!!! NEVER go to a grocery store without a plan. You will end up spending more time shopping, picking up things that look good but you have no idea what you are going to do with it and thus you will end up spending more money!!! Hate making lists??? Well – wouldn't you know I also provide a shopping list that corresponds to the menu!!! No more excuses people!!! Save time and money NOW!!!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

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You can also 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

Ziti and Spinach Parmesan
Salad
Garlic Bread

Ziti and Spinach Parmesan

1 Medium onion, chopped
3 Garlic cloves, chopped
2 T. Extra virgin olive oil
1 – 35 oz. Can of Italian peeled tomatoes
¼ t. Crushed red pepper
¾ t. Salt
¼ t. Freshly ground pepper
1 lb. pasta - penne, ziti, rotini, or farfalle
1 lb. Fresh spinach, stems discarded, leaves thoroughly rinsed, dried and coarsely chopped.
6 oz. Mozzarella cheese, cut into ½ inch cubes
1 c. Freshly grated parmesan cheese

In a large skillet, cook the onion and garlic in the oil over moderate heat until the onion is just softened, about 5 minutes. Using your hands, break up the tomatoes and add them with their juice to the skillet. Stir in the crushed red pepper. Increase the heat to moderately high and boil the sauce stirring until most of the liquid has evaporated, about 18 minutes. Stir in both the salt and pepper. Keep warm.

Meanwhile, preheat the broiler and cook pasta according to directions. Drain well and return to the dry pot. Stir in the spinach, mozzarella and 1/3 cup of the parmesan. Add the tomato sauce and toss.

Transfer the hot ziti to a baking dish and sprinkle the remaining 2/3 cup of parmesan on top. Broil for 1-2 minutes, until browned. Serve at once.

Tuesday

Roast Pork
Wild Rice
Steamed Green Beans

Roast Pork (adapted from Cooking Light – this is a Double Duty meal)

1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (2-3-pound) boneless pork loin, trimmed
Cooking spray

Preheat oven to 425°.

Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (trust me - you will want to follow this step... easy cleanup!) Bake at 425° for 30 minutes.

Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.

Wednesday

Sautéed Tilapia with Lemon-Caper Sauce
Buttered Orzo
Steamed Broccoli


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.

Thursday

Chipotle Pork and Avocado Wrap
Black Bean and Corn Salad
Tortilla Chips

Chipotle Pork and Avocado Wrap – adapted from Cooking Light

1/2 avocado, peeled and mashed
1 1/2 T. mayonnaise
1 t. fresh lime juice
2 t. chopped canned chipotle chilies in adobo sauce
1/4 t. salt
1/4 t. ground cumin
1/4 t. dried oregano
4 Taco size tortillas
1 1/2 cups sliced leftover pork
1 cup shredded iceberg lettuce
1/4 cup bottled salsa

Combine the first 7 ingredients, stirring well. A little chipotle goes a long way – proceed with caution!!!
Warm tortillas according to package directions. Spread about 2 T. avocado mixture over each tortilla, leaving a 1-inch border. Arrange the pork slices down center of each tortilla. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.


Black Bean and Corn Salad

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

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

Friday

Healthy Sliders
Sweet Potato Fries
Sliced Apples with Caramel Dip

Healthy Sliders – courtesy of LAP, adapted from Health.com

¼ cup of fresh parsley
1 lb. ground turkey
¾ t. pepper
½ t. salt
1 T. Worcestershire
1 T. Dijon
1 t. garlic powder
1.75 oz. of crumbled feta
¼ cup chopped red onion
Slider rolls
Lettuce
Tomato

Combine all of the ingredients and shape into sliders – little tiny burgers! You can either cook these in an iron skillet or on the grill or even a regular skillet. This is very quick!!! And oh so healthy!

Sweet Potato Fries

3-4 large sweet potatoes
Olive oil
Kosher salt
Pepper

Slice the potatoes into long strips. Toss with olive oil to coat and salt and pepper. Place on a baking sheet and bake in a 400°oven for about 25-30 minutes – depending on how thick your slices are. Don't be afraid to dip the fries into the caramel sauce you have for the apples ... truly sinful!

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
Medium onion
Red onion
Jalapeno
Garlic


1 lb. of fresh spinach - or less if your kiddos are scared of anything green
Salad – GE special on bagged salad
3 lemons
Avocado
3 Lime2
Iceberg lettuce
Cilantro
Parsley
Apples
Caramel Dip – GE special
Tomato
3-4 large sweet potatoes

Deli
Parmesan cheese
Italian bread – GE special
Feta cheese
Slider rolls

Spices/Oils/Vinegars/Condiments
Olive oil
Crushed red pepper flakes – GE special on McCormick spices – select varieties
Apricot preserves
Thyme – GE special on McCormick spices – select varieties
Garlic powder – GE special on McCormick spices - select varieties
Flour
Mayo
Cumin – GE special on McCormick spices – select varieties
Oregano – GE special on McCormick spices – select varieties
Cayenne pepper – GE special on McCormick spices – select varieties
Worcestershire Sauce
Dijon mustard

Canned Goods/Ethnic Foods/Dry Goods
35 oz. can of Italian Peeled Tomatoes – GE special on Dei Fratelli $1/28. oz can
Pasta – could be ziti, penne, farfalle or rotini
Wild rice
Orzo pasta
Can of Chicken broth – GE special on Swanson
Capers
Chipotle chilies in adobo sauce
Salsa – GE special on Ortega
Can of black beans
Can of white corn

Seafood/Meat Case/Butcher
2-3 lb. boneless pork loin – GE special on the entire loin – have the butcher cut you a roast and the remainder of the loin into half-inch chops
4 – 6 oz. tilapia fillets – GE special
1 lb. ground turkey – could use ground beef too

Frozen Foods
Green beans – GE special on Green Giant boxed veggies
Broccoli – GE special on Green Giant boxed veggies

Dairy
Block of mozzarella cheese – or you could splurge on fresh; Costco has GREAT prices
Butter – GE special
Taco size tortillas

Bread

Misc.
Tortilla chips

More in this category: « Meatless Monday

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