Weekly Menu for the Week of April 9

Saturday, 07 April 2012 07:47 PM Written by 
Welcome to my weekly menu!!!

I hope you are all enjoying this holiday week and weekend. If you are offered leftovers at any of your celebrations this weekend - take them! We have some great recipes this week to use up leftover ham and eggs! We are kicking things off this week with a super easy portable meal – Egg Salad BLT's! These have been a HUGE hit when they have been featured on the menu in the past. It is the perfect meal to use up all of those colored eggs you decorated with the kids! We have SEVERAL!!!

The Double Duty meal of the week is Amy's Famous Steak Marinade made with Top Round cut for London Broil – or you could use a flank steak. We will grill this on Tuesday and we will reinvent the leftovers on Friday night as a Steak and Onion Pizza! On Wednesday, the leftover ham will be used in a Kid-Favorite dinner of Ranch Noodles with Ham! This is just like alfredo with a hint of Ranch. This is one of my kiddos favorite meals! On Thursday, we will lighten things up with a veggie stir-fry sure to please everyone in your home! The addition of baby corn puts huge smiles on the kids' faces!

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. Menus That Save is also on Pinterest!!! Check it out and follow!

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

Egg Salad BLT'sEgg-Salad-BLT
Chips
Sliced Cantaloupe

Egg Salad BLT's – adapted from Cooking Light

1/3 cup of mayo
3 green onions, thinly sliced
2 t. of Dijon mustard
½ t. of black pepper
8 hard-boiled eggs
8 slices of Italian bread, toasted
4 slices of bacon, cooked and cut in half crosswise
8 slices of tomato
Lettuce

Combine the mayo, onions, Dijon, and pepper in a medium bowl. Coarsely chop the eggs and add the eggs to the mayo mixture. Stir gently to combine. This can be made ahead of time – early in the day or the day before.

Assemble your sandwich with the egg salad, slices of bacon, tomato and lettuce.

Tuesday

Amy's Famous Marinated Flank Steak (or Top Round)
Roasted potatoes
Steamed Green Beans

Amy's Famous Marinated Flank Steak (or Top Round) – from one of my favorite college roomies!!

3 cloves of garlic, minced
½ cup of olive oil
½ cup of tomato juice
½ cup of soy sauce
½ cup of brown sugar
½ t. of pepper
1 flank steak or top round cut for London Broil

Mix all ingredients together and place the steak in the marinade in a zip lock bag or a glass-covered dish for 8-24 hours. This is easily prepared the night before.

Heat the grill and place the steak on the grill for about 10 -12 minutes per side or until desired temperature. Remove from the grill and let rest at least 5 minutes before slicing against the grain into nice thin slices.

Roasted New Potatoes

3 lbs. of new potatoes cut into quarters or bite size pieces
¼ cup of olive oil
Kosher salt, pepper and rosemary to taste

Preheat oven to 450°. Combine all of the ingredients together and toss so that the potatoes are evenly coated. Spread out onto a jelly roll pan and roast in the oven for about 20-30 minutes. Stirring at least twice during the cooking process.

Wednesday

Ranch Noodles with Ham
Steamed Broccoli

Ranch Noodles with Ham (adapted from Southern Living)

1 pkg. of egg noodles
1 cup of diced ham
¼ cup of butter
½ cup of sour cream
½ cup of Ranch dressing (make ahead with the Hidden Valley packets – the best Ranch dressing!!!!)
½ cup of parmesan cheese

This comes together quickly and should be served right away!

Cook egg noodles according to the directions, drain and return to the pot. Meanwhile, sauté ham in a skillet sprayed with Pam until crisp and fragrant. Set aside.

Add butter and remaining ingredients to the noodles, stir to blend. To serve, plate the noodles and top each serving with sautéed ham.

Thursday

Veggie Stir Fry
Steamed rice – white or brown

Veggie Stir Fry

2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch

Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.

Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.

Friday

Steak and Onion Pizza
Salad

Steak and Onion Pizza

1 large onion, sliced
1 T. olive oil
Leftover slices of steak from Tuesday
2 T. mayo
1 ½ t. of horseradish
Pizza crust- pre-baked
½ cup of shredded mozzarella cheese

Preheat the oven to 400°.

In a large skillet heat the oil. Add the onion and sauté until the onions begin to caramelize. Remove from the heat and set aside. Combine the mayo and horseradish and spread on the pizza shell. Top with the onions and slices of steak. Add the shredded mozzarella cheese. Place the pizza in the oven for about 10 minutes or until the crust is crispy and the cheese has melted.

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
Cantaloupe
Green onions
Tomato
Lettuce for sandwiches
Potatoes
Green beans
Garlic
Broccoli
Ginger
Carrots
Mushrooms
Salad
Large Onion

Deli
Italian Bread
Parmesan cheese

Spices/Oils/Vinegars/Condiments
Mayo
Dijon mustard
Olive oil
Tomato juice
Brown sugar
Rosemary
Ranch Dressing – I prefer making Hidden Valley packets!
Canola Oil
Red pepper flakes
Chicken broth
Rice wine vinegar
Cornstarch

Canned Goods/Ethnic Foods/Dry Goods
Soy sauce
Egg noodles
Water chestnuts
Can of Mini corn
Small can of bamboo shoots
Hoisin Sauce
Rice – brown or white
Prebaked Pizza shell – or your own homemade!

Seafood/Meat Case/Butcher
Bacon
Top round cut for London Broil
Ham - only a cup and diced

Frozen Foods

Dairy
Eggs
Butter
Sour cream
Horseradish
Mozzarella cheese

Bread

Misc.
Chips

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