Weekly Menu for the Week of January 30

Saturday, 28 January 2012 09:38 PM Written by 
Welcome to my weekly menu!!!

We are starting the week with Spaghetti and Meatballs – this is our Double Duty meal of the week! This is also a freezer friendly meal for a super quick speedy dinner in the future when you are slammed with work or volunteer work or kids activities and dinner slipped your mind. We will use our leftover meatballs for Friday night Hoagie night – Meatball Hoagies! This is a great make-ahead meal that you could prepare on Sunday!

We are also serving up Caramelized Chicken in a raspberry ginger sauce and Breaded
Pork Chops with a creamy mushroom and wine sauce. Our veggie meal of the week is Black Bean soup and Cheesy Quesadillas! This is soooo quick and easy and absolutely delicious!

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. And now 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!


Spaghetti and Meatballs
Tossed Salad

Spaghetti and Meatballs (Double Duty Meal)

Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.

I use a meatloaf mix (it is a mix of ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.

Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal and this is our Double Duty meal of the week!!!


Caramelized Onion ChickenCaramelized-Onion-Chicken

Caramelized Onion Chicken (adapted from Southern Living)

1 lb. chicken breast tenders
Salt and pepper
1 medium onion, sliced thin
1 T. olive oil
½ cup seedless raspberry jam
1 T. red wine vinegar
1 T. soy sauce
1 t. fresh grated ginger or bottled minced ginger
½ t. dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium–high heat. Add sliced onions and sauté until soft. Add chicken to the pan and cook about 4 minutes on each side until done. Remove onion and chicken from pan, set aside, cover and keep warm.

Add jam and the rest of the ingredients to the skillet and cook for 2 minutes, stirring constantly to loosen up the browned bits from the skillet. Return the chicken and the onions to the pan. Stir together and heat through.


Breaded Pork Chops with a White Wine and Mushroom Sauce
Wild Rice
Steamed Broccoli

Breaded Pork Chops with White Wine Sauce and Mushroom Sauce (adapted from all-recipes.com)

6 boneless pork chops
1 t. garlic powder
1 t. seasoning salt
2 eggs beaten
¼ cup of flour
2 cups Italian-style seasoned breadcrumbs
4 T. olive oil
1 pkg. of mushrooms, sliced
1 can of cream of mushroom soup
½ cup of milk
1/3 cup of white wine

Preheat oven to 350˚

Rinse and pat dry pork chops. Season with garlic powder and seasoning salt to taste.

Dredge pork chops in flour, then egg and then coat liberally with bread crumbs. Heat oil in skillet over medium-high heat. Fry the pork chops until breading appears well browned. Transfer chops to a 9x13 pan. Meanwhile sauté mushrooms in a little butter. Place on top of pork chops.

Mix together soup, milk and wine. Pour over pork chops and bake for 30 minutes – uncovered.


Black Bean SoupBalck-Bean-Soup-with-Quesad
Cheesy Quesadillas
Chips and salsa

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
Butter or oil

To assemble, butter or lightly oil one side of each tortilla. Layer cheese on top of one of the tortillas and then 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!


Meatball Hoagiesmeatball-hoagie
Hot Fudge Sundaes

Meatball Hoagie (Double Duty from Monday)

Sliced provolone cheese
1 pkg. of hoagie rolls

Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut the meatballs in half – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.

Hot Fudge Sauce – this is a family favorite and once you try it you will never use anything else again!

1 – 14.5 oz. can of evaporated milk – use the regular only - not light or fat free – it won't turn out the same and we are talking Hot Fudge here folks!
2 cups of sugar
4 oz. unsweetened chocolate
¼ cup of butter
1 t. vanilla
1.2 t. of salt

Heat milk and sugar to a rolling boil, stirring frequently. Once boiling whisk for at least 1 minute – be careful it will want to boil over. Add the chocolate squares and beat with the whisk until smooth. This will take a few minutes. Remove from the heat and add butter, vanilla and salt. Stir until well blended. This is best to make before you start the hoagies. That way the sauce will have set and will be still be nice and warm to serve on top of ice cream. Enjoy!!!

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!


Medium onion
Mushrooms – small package
Green onions

Italian Bread
Parmesan cheese
Hoagie rolls

Olive oil
Seedless Raspberry jam
Red wine vinegar
Garlic powder
Seasoning salt
Evaporated milk (14 oz. can)
Unsweetened chocolate squares

Canned Goods/Ethnic Foods/Dry Goods
Spaghetti sauce – or your homemade sauce
Soy sauce
Wild rice
Cream of mushroom soup
2 cans of black beans (14.5 oz cans)
Can of beef broth

Seafood/Meat Case/Butcher
Meatloaf mix (or whatever you prefer for your meatballs)
Chicken tenders or Chicken Breasts
6 boneless pork chops

Frozen Foods
Ice cream

Sour cream
Shredded Monterey Jack and cheddar cheese
Flour tortillas
Sliced provolone cheese

Italian Seasoned Breadcrumbs

White wine
Tortilla chips

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