Spring is in the air and we are going to kick things off with a recipe chock full of spring veggies! The recipe includes bacon but for those that would rather stick with a Meatless Monday option, leave the bacon on the side and have everyone serve themselves. Greek Chicken Breasts are on the menu for Tuesday – chicken that is simmered in tomatoes, olives and topped with feta. This is a really quick and tasty dish. It is also a dish that will travel well. We are heading into the spring season of baseball, softball, lacrosse and spring travel soccer schedules. With a little planning and the right containers, any meal can be an "on-the-go" dinner.
I checked the weather for Wednesday and it looks amazing!!! Perfect grilling weather! Thus – fire 'em up and let's have steak and potatoes for a mid-week treat! Friday we will end the week with one of our favorite and totally healthy veggie chili recipes – Black Bean and Con Chili! I believe the Weight Watcher points per serving are 4!!! That of course is without cheese, rice and tortilla chips ... well you can't have it all!
Saturday is St. Patrick's Day and although I normally do not include Saturday as part of the menu, I have made an exception. This Corned Beef and Cabbage recipe is so incredibly yummy! We have a hockey tournament that day and I can't wait to come home and smell all of the amazing flavors while the crock-pot does all of the work for me! Of course I will then proceed to stuff my face! All that cheering from a hockey mom will make you hungry. If your family likes corned beef you may want to double the recipe. We are planning on having a lazy Sunday with leftover corned beef served up in Grilled Reuben Sandwiches!
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!
Hope you enjoy the recipes and the savings! Here it is:
Penne with Spring Veggies and Bacon
Penne with Spring Veggies and Bacon - adapted from Cooking Light
½ lb. of uncooked penne pasta or farfalle
6 bacon slices – this is optional if you want to keep it meatless!
½ cup of chopped sweet onion – Vidalia
1 bunch of asparagus cut into 1 inch pieces
1 ½ cups of chicken broth
4 cups of baby spinach
Red pepper flakes to taste
½ cup of parmesan cheese, shredded preferred but grated will do as well
Salt and pepper to taste
Cook pasta according to directions. Drain and keep warm.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from the pan and crumble. Add onion to the drippings in the pan and sauté for a couple of minutes. Add asparagus and broth to pan and bring to a boil. Reduce heat and simmer 5 minutes until the asparagus is crisp and tender – do not overcook or your asparagus will be soggy! Add pasta, spinach, red pepper flakes and ¼ cup of cheese to the pan and toss well. The spinach will wilt with the heat. Sprinkle remaining cheese and bacon and serve immediately.
***Double the recipe for larger families – this should serve 4.
***Kid tip*** cook the entire box of pasta if your kids are afraid of anything green. Toss the pasta with a little butter and parmesan cheese.
Greek Chicken Breasts
Greek Chicken Breasts - adapted from Southern Living
¼ cup flour
1 T. dried oregano
½ t. salt
4 boneless, skinless chicken breasts
3 T. olive oil
1 (14.5 oz.) can of petite diced tomatoes
1/3 cup of chicken broth
1 (2.25 oz.) can of chopped black olives
2 T. of capers
¼ cup of feta cheese
Heat oil in a large skillet over medium-high heat. Combine flour, oregano, and salt in a shallow dish. Dredge chicken breasts in the flour mixture. Cook chicken in the hot oil until browned on both sides. Add tomatoes and broth to the skillet. Reduce heat and simmer 10-15 minutes – depending on the size and thickness of each chicken breast. Add olives and capers and cook until heated through. **** I am not a fan of olives but they do add a nice flavor to this dish and because they are chopped I don't really notice them. ****
To serve, place chicken with tomato mixture on top of cooked orzo. Sprinkle feta cheese on top and enjoy! This is one of our favorites!!!
1 flank steak
Montreal Steak Seasoning
Prepare your grill and heat it up! Liberally coat the steak with the seasoning. Place the steak on a hot grill and cook about 10 minutes and then flip to the other side for an additional 8 minutes or until your steak is how you like it!! Let the steak rest while the potatoes are finishing in the oven.
10-12 small red potatoes
Salt and pepper
Preheat the oven to 400. Quarter the potatoes, lay them on a jelly-roll pan and liberally coat them with olive oil. Sprinkle salt, pepper and rosemary and spread the potatoes over the pan. Roast in the oven for about 15 minutes and then turn them and bake for an additional 10 minutes or until the potatoes are done.
This is your night to eat up all of your leftovers! IF you have any leftover steak ... and that is a big IF, place them in a tortilla for a wrap or on a hoagie roll for a quick steak sandwich.
If by chance you have already eaten up your leftovers then call for a pizza!
Black Bean and Corn Chili
Chips and Salsa
Black Bean and Corn Chili
2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic
Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week!
Serve on top of rice.
Toppings: Cheddar cheese, sour cream or crushed tortilla chips
This is an easy Friday night recipe – invite friends and serve margaritas and cold beer! Lemonade for the kids!
St. Patrick's Day Menu!!!
Corned Beef and Cabbage
Corned Beef and Cabbage – Consider doubling if you have a large crock-pot
1 3-lb. corned beef brisket with spice packet
1 bottle of beer (Guinness stout if you have it)
1 bay leaf
1 T. of peppercorns
5 whole cloves of garlic, peeled
¾ of a large head of cabbage cut into chunks
Small bag of small red potatoes cut into chunks
Bag of baby carrots
Place the corned beef brisket in a crock-pot. Sprinkle the seasoning packet over the brisket. Pour in the beer and add water so that the brisket is completely covered with liquid. Add the bay leaf, peppercorns and garlic cloves. Cover and cook on low 8-10 hours.
Remove brisket and cover with foil to keep warm.
CAREFULLY – pour the juice from the crock-pot into a stockpot and boil the potatoes, carrots and cabbage for about 20 minutes until tender. You could add the veggies to the crock-pot and turn on HIGH but it will take a little longer to cook through.
Serve with a nice grainy mustard and Irish soda bread or Rye bread! Oh yeah – and your favorite beer – green if you like!
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!
Onion – Sweet
Head of Garlic
Red potatoes – 2 small bags
Canned Goods/Ethinic Foods/Dry Goods
3 cans Chicken Broth
Petite diced tomatoes
1 (2.25 oz.) can of chopped olives
2 cans of black beans
1 (14.5 oz.) can of crushed tomatoes
1 (14.5 oz) can of tomatoes with green chilies
2 (4 oz.) cans of diced green chilies
Rice – white or brown
Red pepper flakes
Salt and pepper
Brown or grainy mustard
Montreal Steak Seasoning
Box of frozen corn
Boneless, skinless chicken breasts – 4
1 or 2 corned beef brisket with spice packet
Beer – Guinness preferred