Weekly Menu for the Week of February 20

Saturday, 18 February 2012 11:32 AM Written by 
Welcome to my weekly menu!!!

This is one of my favorite menus EVER!!!! So many amazing flavors each night ... you are sure to enjoy!

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 now the menu is featured on Pinterest!!! Start pinning people!!!

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

Spaghetti Your Way
Salad
Bread Sticks

Spaghetti Your Way

Ok – everyone has their favorite way of doing spaghetti. You may enjoy a fresh marinara or you may want a hearty meat sauce. Use the specials - Or your homemade version that may be in your freezer.

Breadsticks

One pkg. of refrigerated breadsticks in the can
Parmesan cheese

Unroll and separate breadsticks. Twist each breadstick like you would birthday streamers. Lay them out on a greased cookie sheet and sprinkle parmesan cheese on top. Bake according to the directions.

"FAT" Tuesday

Jambalayamardi_gras_mask
Rice
Salad

Jambalaya (recipe adapted from Southern Living)

1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, not drained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
1 cup of sliced green onions
Hot sauce to taste

Heat oil in large Dutch oven or large pot. Add sausage and cook, stirring constantly until browned. Remove sausage and set aside.

Add onion, pepper, celery and garlic to Dutch oven. Cook 5-7 minutes or until the vegetables are crisp-tender.

Stir in the sausage, Cajun seasoning, tomatoes, broth, thyme and red pepper. Cook until heated through.

To serve, place cooked rice in a bowl and top with the Jambalaya. Sprinkle with green onion slices and a few drops of your favorite hot sauce.

**** Variations: to make this dish even more authentic, you could add chopped cooked chicken breast or shrimp or both.

Wednesday

Shrimp Tacos with Tropical Salsashrimp-tacos-with-tropical-
Chips and salsa

Shrimp Tacos with Tropical Salsa - adapted from Cooking Light

Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.

To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.

Thursday

Leftovers
OR
Prosciutto, Tomato and Mozzarella Panini
Salad

Prosciutto, Tomato and Mozzarella Panini – adapted from Cooking Light

¼ cup of mayo
¼ cup of chopped fresh basil
1 cup of shredded mozzarella cheese
Large tomato sliced
16 thin slices of prosciutto – could use thinly sliced ham as a more affordable option
4 – 8" flatbreads

Slice each flatbread in half to make two half-moon pieces. Combine the basil and the mayo together. Spread on one side of each piece of flatbread. Place the shredded cheese on one-half and then top with 4 slices of prosciutto and 1-2 slices of tomato. Add more cheese on top of the tomato and top with the other half of the flatbread.

If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the prosciutto is warmed.

Friday

Wasabi and Soy Salmon Sandwiches – Could also try with chicken
Cucumber and onion salad

Wasabi and Soy Salmon Sandwiches – adapted from Cooking Light

1/3 cup of rice vinegar
¼ cup of minced shallots
2 T. brown sugar
2 T. of minced ginger
1 T. of minced garlic
3 T. of soy sauce
1 ½ t. of wasabi paste
4 salmon fillets (about 1 inch thick)
4 T. of mayo
1 t. of wasabi paste
1/3 t. of grated ginger
½ t. of rice vinegar
1 clove of garlic, minced
4 cups of fresh spinach
4 ciabatta rolls, split

Combine the first 7 ingredients and put ¾ cup of the mixture into a zip-lock bag. Add the fish to the bag and marinate for about 30 minutes. Reserve the remaining shallot mixture.

Combine mayo and the next 5 ingredients. Set aside.

Prepare broiler. Remove the fish from the bag and place it on a broiling pan coated in spray oil. Broil for about 10 minutes or until the fish flakes easily. Remove the fish and the broiling pan. Add the ciabatta rolls until just browned. Take the reserved shallot mixture and combine it with the spinach leaves. Assemble the sandwiches by coating one side of the ciabatta roll with the mayo, top with the fillet, and then add the spinach. Add the other half of the roll and enjoy!

Cucumber and Onion Salad

1 English style cucumber, sliced
½ of a red onion sliced thin
Rice vinegar
Salt and pepper

Combine the cucumber and onion. Season with salt and pepper and drizzle vinegar until it suits your taste. This should be done before you prepare the fish sandwiches.

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
Salad
Large onion
Large green pepper
Celery
Garlic
2 bunches green onions
Cilantro
Lemon
Yellow pepper
Red onion
2 Tomatoes
Basil
Shallots – 2
Ginger
Spinach
English cucumber

Deli
Breadsticks
16 thin slices of prosciutto – could use thin slices of ham for a more affordable option
Flatbread
Ciabatta rolls

Spices/Oils/Vinegars/Condiments
Canola oil
Cajun seasoning
Thyme
Ground red pepper
Hot sauce
Cumin
Chili powder
Mayo
Rice vinegar
Brown sugar

Canned Goods/Ethnic Foods/Dry Goods
Spaghetti
Spaghetti sauce – or use homemade!
Rice – white or brown
14.5 oz. petite diced can of tomatoes
Chicken broth
Small can of diced green chilies
1 (11-ounce) can mandarin oranges in light syrup
1 (8-ounce) can pineapple tidbits in juice
Salsa
Soy sauce
Wasabi paste

Seafood/Meat Case/Butcher
1 lb. smoked sausage
1 lb. large shrimp
4 salmon fillets

Frozen Foods

Dairy
Flour tortillas – taco size
Monterey Jack
Mozzarella cheese

Bread

Misc.
Tortilla chips

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