Weekly Menu for the Week of December 5

Saturday, 03 December 2011 06:59 AM Written by 
Welcome to my weekly menu!

Some say this is the most wonderful time of year ... I am one of them. However, it is also one of the, if not THE, busiest times of year! Between decorating, shopping, cleaning, shopping, Christmas pageants, shopping, parties, basketball practices and games, wrapping after you have been shopping ... it is CRAZY!!! On top of all of that, I decided to co-chair our elementary school's holiday shop this year ... WOW!!! We are making everything and it has been a lot of fun but a lot of work!!! We are feeling like Santa's elves in the workshop ... or sweatshop, depending on the day! Thank goodness I have a plan to follow to keep dinner on the table. But let's be honest ... I too will succumb to a drive-thru, delivery or just plain deli sandwich night like everyone else. The time it takes me to leave CCD and head to the rink where my son needs to be geared up for his hockey practice is like a nano-second. We do the best we can.

Please remember during all of this hustle and bustle to take a moment for yourself. Maybe it is a morning coffee with a friend or an afternnoon tea by yourself. Be good to you because then everyone around you will get your best because you have already given to yourself.

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.

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

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.

Tuesday
Udon 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

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. On the other hand my kids will eat olives straight from the jar, can or wherever they can get their hands on 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!!!

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

Take out!!!!

It is the holiday season right???? Give yourself a break, put on your favorite Christmas shows and enjoy the time with your family!

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
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Grapes
2 Onions
Garlic
2-3 pkgs. Of Mushrooms
Carrots
Green onions
Baby spinach
Pears
Lemon

Deli
Feta cheese
Blue cheese – optional
Ciabatta rolls

Spices/Oils/Vinegars/Condiments
Red pepper flakes
Cooking sherry
Honey
Sesame oil
Flour
Oregano
Olive oil
Chicken broth
Balsamic vinegar
Mayo

Canned Goods/Ethnic Foods/Dry Goods
Egg noodles
Cream of mushroom soup
6 oz. can of solid white tuna packed in water
5 oz. can of evaporated milk
10 oz. of Udon Noodles or whole wheat spaghetti
2 cans of beef broth
Soy sauce
Orzo
14.5 oz. can of petite diced tomatoes
Small can of chopped black olives
Capers

Seafood/Meat Case/Butcher
1 lb. or more of bottom round steak
4 Boneless, skinless chicken breasts

Frozen Foods
Frozen peas
Green beans

Dairy
Shredded cheddar cheese
Horseradish

Bread

Misc.
Goldfish or breadcrumbs – topping for tuna noodle casserole
Chips

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