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!


Baked Ravioli
Garlic Bread

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.


Simple Grilled Pork Chops
Broiled Asparagus
Brown or white rice

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


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.


Parmesan Crusted Chicken
Wild Rice

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.


Pork Sandwich with Caramelized Onions
Veggies and Dip

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

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.


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!


Veggies with dip
2 large onions
Leaf lettuce for sandwiches
Green onions

Bread for Garlic Bread
Parmesan cheese
Kaiser rolls

Olive oil
Brown sugar
Kosher salt
Red wine vinegar
Ground red pepper

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

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

Frozen Foods
Ravioli – meat or cheese

Mozzarella Cheese
Sour cream
Shredded Cheddar Jack blend cheese
Flour Tortillas

Italian Seasoned breadcrumbs


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