Weekly Menu for the Week of January 23

Saturday, 21 January 2012 06:47 PM Written by 
Welcome to my weekly menu!!!

Our Double Duty meal of the week is – Asian Chicken Breasts! I usually use this marinade with pork tenderloin but chicken works just as well. Make a few extra chicken breasts and extra rice so that we can whip up Chicken Fried Rice later in the week! Purchase some fortune cookies and egg rolls and have a home cooked "take-out" night.

We are also going to have Elizabeth's Crock-pot Beef Stroganoff! This is the BEST Beef Stroganoff we have ever had! We are also going to make Rigatoni with Italian Sausage! I use a combo of Hot and Sweet Sausage. We will finish the week with my kids favorite way to eat tacos – Walking Tacos! My kids feasted on Walking Tacos at the pool all summer long!

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 – have you been bitten by the Pinterest bug???? You can find the menu there as well!

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

Asian Chicken Breasts
Steamed rice (Make extra for Thursday night's dinner)
Sesame Bok Choy

Asian Marinade

½ c. Terriyaki
½ c. Soy Sauce
3 T. Brown Sugar
2 Green Onions, finely chopped
1 T. Sesame Seeds
½ t. Ginger
¼ t. Pepper
½ t. Minced Garlic
1 T. Canola Oil
6 boneless chicken breasts – we are using this many because we want leftovers!

Mix all ingredients. Reserve ¼ cup of the marinade and pour the rest over the chicken in a zip-lock bag. Marinate anywhere from ½ hour to all day. Place the chicken breasts under the broiler. You want to broil them about 6-8 minutes per side or until done depending on how thick they are.

*** Leftovers will be used again in Thursday's dinner!***

Sesame Bok Choy

1 T. of sesame seeds
1 t. sesame oil
3 cups of sliced bok choy
1 t. soy sauce

Toast the sesame seeds in a large skillet over medium-high heat for about 1 minute. Remove the seeds. Add the oil to the pan and the bok choy and sauté for about 3 minutes. Add the soy sauce and cook for an additional 3 minutes. Sprinkle with the toasted sesame seeds and serve.

Tuesday

Elizabeth's Crock-Pot Beef Stroganoffbeef-stroganoff
Green Beans

Elizabeth's Crock-Pot Beef Stroganoff

2lbs. boneless chuck roast, cut into 1-inch pieces
¼ cup flour
8 oz. sliced mushrooms
1 envelope Lipton Beefy Onion Soup mix
½ tsp. dried thyme leaves
1 can (14.5oz.) diced tomatoes
8 oz. sour cream
Pkg. of Egg noodles

Place beef in slow cooker and toss with flour. Add remaining ingredients except sour cream. Cook on low 8 – 10 hours or high 4-6 hours until meat is tender. Stir in sour cream. Serve over egg noodles.

WednesdayRigatoni

Rigatoni with Sausage
Tossed Salad

Rigatoni with Sausage

1 lb. Hot or Sweet Italian sausage
1 green pepper
1 medium onion
2 cans of tomato paste
1 can of 29 oz Whole Peeled tomatoes
1 t. of oregano
2 or 3 bay leaves
1 or 2 cloves of garlic, crushed
Hot pepper flakes to taste
1 cup of water
Black pepper
Rigatoni pasta

Cook the Rigatoni according to its directions.

Cut the green pepper and onion and fry with the sausage with 2 t. of olive oil. I like to brown the sausage in its casing whole until it is browned on all sides. Then I slice into pieces and continue to brown until they are cooked through.

In a blender or food processor, puree the tomatoes and tomato paste. Put the tomato base in a large pot and add remaining ingredients. Add sausage, peppers and onions when fully cooked. Let simmer for 1 ½ to 2 hours. Remove Bay leaves before serving!

Cook a pound of rigatoni pasta and pour sauce over cooked pasta.

Thursdayfried-rice

Chicken-Fried Rice
Fortune cookies

Chicken-Fried Rice

Leftover rice (at least 2-3 cups – cold)
Leftover chicken – chopped
1 box of frozen peas and carrots – combo
1 small onion, diced
2 eggs, beaten
3 T. Canola oil
¼ cup of soy sauce, more depending on your taste
Sesame oil, to taste

In a large skillet or wok, heat the oil and sauté the onion until soft. Add the peas and carrots and chicken. Sauté until heated through. Push the meat and veggies to the side and scramble the eggs in the skillet or wok. Combine the veggies, pork and egg, Add the cold rice and soy sauce. Stir to combine. Add additional oil if necessary – you want the rice to crisp a little but you do not want it loaded down with oil. Once the rice is heated through, drizzle with sesame oil and more soy sauce to taste.

My kids LOVE this!!! Try to find fortune cookies at your market.

Fridaytaco-bowl

Walking Tacos!

Walking Tacos

1 lb. ground beef
Taco seasoning
Shredded lettuce
Shredded cheddar cheese
Small bags of Frito Chips or a large bag of Fritos
Salsa

Brown the ground beef and drain. Add the taco seasoning and keep warm. To assemble, open up the small bags of Fritos and gently crush a bit. Spoon in some taco meat and add cheese and lettuce and salsa. Give the kiddos a fork and let them eat the tacos out of the bag!

If you choose to buy the big bag of Fritos – it is a bit cheaper – just crunch up some Fritos into the bottom of a bowl and add the taco meat and toppings. Rather than a "Walking Taco" you are serving up Taco Bowls! Either way it is a fun way to have dinner! Throw down a table cloth on the floor – or picnic blanket – in front of the TV and order a family movie and enjoy the start to a GREAT 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

Produce
Green onions
Ginger
Garlic
Bok choy – need 3 cups chopped
8 oz. Mushrooms
Green pepper
2 Onions
Salad
Lettuce

Deli

Spices/Oils/Vinegars/Condiments
Brown sugar
Sesame seeds
Canola oil
Flour
Thyme
Oregano
Bay leaves
Red pepper flakes

Canned Goods/Ethnic Foods/Dry Goods
Terriyaki Sauce
Soy Sauce
Sesame oil
Rice – white or brown
Lipton Beefy Onion Soup Mix
14.5 oz. can of diced tomatoes
Pkg. of egg noodles
2 cans of tomato paste
28 oz. can of whole peeled tomatoes
Fortune cookies
Rigatoni pasta
Taco seasoning
Salsa

Seafood/Meat Case/Butcher
6 boneless, skinless chicken breasts
Boneless chuck roast
Hot or sweet Italian sausage – or a combo of both!
1 lb. of ground beef

Frozen Foods
Green beans
Box of frozen carrots and peas

Dairy
Sour cream
Eggs
Shredded cheddar cheese

Bread

Misc.
Fritos! Either small individual bags or a regular bag

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