Mother Nature sure has been scary in certain parts of the country. I hope you and yours are safe and healthy. We here in the Burgh have been quite lucky! It looks like we are going to have a bit of snow early in the week and then blasts of warm air and sunshine in the middle of the week. If you haven't been using your grill in this incredibly mild winter, be sure you get outside and check your grill. Make sure it is in good condition and that you have plenty of propane on hand! We love using our grill! If you are not the grill master in your house, make sure to have someone show you the ropes. We do not have to be afraid of the Big Bad Grill – it is our friend and a wonderful tool to help with healthy dinners and especially cleanup!!!!
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. I have also created a Menu board on Pinterest – check it out!!!
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!
Baked Salmon with Lemon and Rosemary
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 skinless salmon filets
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
Udon Noodles with Beef
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.
Chicken and Dumplings
Chicken and Dumplings
4 boneless, skinless chicken breasts cut into pieces
2 cans of condensed cream of chicken soup (10.75 oz.)
1 small onion, diced
1 t. poultry seasoning
½ t. pepper
½ t. garlic powder
½ can (14.5 oz) of chicken broth
1 (12 oz.) pkg. of refrigerated biscuits, torn into pieces
Place everything (except the biscuit dough) into the crock-pot and stir to combine. Cook on high for about 4 – 5 hours. Add the torn pieces of dough for the last hour and cook until the dough is no longer raw.
Sliced Pears drizzled with Honey (add Crumbled Blue if you like)
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
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.
Tuna Noodle Casserole
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.
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!
2-4 pkgs. Fresh Bagged Spinach
2 Small and 1 large onion
Sea salt – I like the Sea Salt grinder from Costco!
5 oz. can of evaporated milk
Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown
10 oz. Udon Noodles
Red pepper flakes
2 (14.5 oz.) cans of beef broth
Can of chicken broth
2 cans of Cream of Chicken soup
Cream of mushroom soup
6 oz. can of tuna
2 skinless salmon fillets
Bottom Round Steaks – purchase enough to have leftovers reused for later in the week
4 boneless, skinless chicken breasts
1-2 boxes of mixed veggies
12 oz. pkg. of refrigerated biscuits
Bread crumbs or Goldfish for the topping on the tuna noodle casserole