Weekly Menu for the week of January 16

Saturday, 14 January 2012 08:21 AM Written by 
Welcome to my weekly menu! Tortellini-Pomadoro

Another great week ahead! Many of you are not working on Monday and most of the kids are off of school. Take the time to cook a nice meal – how about a Double Duty Meal – that you will be able to reinvent the leftovers later in the week for a quick weeknight meal. If you are one of the lucky ones with time off ... ENJOY!

If you would like to follow the menu on Facebook, Twitter or Pinterest, go to Kristen Kill Reisinger's Menus That Save on Facebook and click like!!! Or you can follow the menu on Twitter - @menusthatsave. And now the menu can also be found on Pinterest – my new favorite obsession!

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

Roast Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots

Roast Chicken

2 (4 to 5 lb.) roasting chickens
2 T. olive oil
Poultry seasoning
Garlic powder
Salt
Pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub olive oil all over the birds and sprinkle with the seasonings.

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

Cheddar Sliders
Sweet potato French Fries
Grapes

Cheddar Sliders

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!

Wednesday

Tortellini Pomadora
Tossed Salad

Tortellini Pomadora

2 T. olive oil
½ t. crushed red pepper flakes
1 t. minced garlic
1 medium, chopped
2 (14.5 oz.) cans of diced tomatoes
1 T. basil
Salt and pepper to taste
8 oz. package of fresh mushrooms, sliced
1 pkg. of tortellini
Parmesan cheese

Heat the oil in a large skillet until hot. Add the red pepper flakes, garlic and onions. Sauté until the onions are soft. Add the tomatoes, mushrooms and basil. Season with salt and pepper. Cook the mixture until it has been reduced by half.

Meanwhile, cook the tortellini according to the package's directions. When the pasta is finished, top the pasta with the sauce and fresh parmesan.

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 Night!!!

Order take-out from your favorite pizza shop or whip up some homemade pizzas with the kiddos! Our favorite crust is the Pocketless Pita Bread that is sold at Costco! Whatever you choose make it easy and fun ... the best way to kick off 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! 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
Salad
Garlic
3 small onions
Mushrooms
Carrots
Grapes
Green pepper

Deli
Parmesan cheese
Slider rolls

Spices/Oils/Vinegars/Condiments
Olive oil
Red pepper flakes
Basil
Poultry seasoning
Garlic powder

Canned Goods/Ethnic Foods/Dry Goods
2 (14.5 oz.) petite diced tomatoes
Wild rice
15 oz. can of Hominy
15 oz. can of Corn
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. salsa
2 (14.5 oz.) cans of chicken broth
Taco seasoning – 1 packet

Seafood/Meat Case/Butcher
2 whole chickens
Ground turkey or ground beef – 1 lb.

Frozen Foods
Tortellini
Sweet Potato French fries

Dairy
Cheddar cheese

Bread
Plain breadcrumbs

Misc.

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