Menus That $ave

Happy Thanksgiving!!!

Saturday, 19 November 2011 07:05 AM Written by

give_thanks_copyDue to the holiday there will not be a weekly menu this week. If you are hosting or prepping your favorite Thanksgiving dish, make sure the days leading up to Turkey Day are simple and easy as pie ... unless of course you hate making pies and someone asked you to do it!

May you enjoy the blessing of family and friends  - and all of the wonderful food on the table!

From my family to yours - Happy Thanksgiving!

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Weekly Menu for the Week of November 14

Saturday, 12 November 2011 07:35 AM Written by
Welcome to my weekly menu!

I can't believe how fast time is flying buy!!! We have less than 2 weeks until Thanksgiving! Please check all of the grocery specials going on right now and stock up for the feast! There are also MANY coupons to take advantage of even more specials and save lots and lots of money!!! We have some really great recipes this week! Lasagna Roll-ups, Salisbury Steak, Chicken Diana, Italian Beef Sandwiches and French Bread Pizza!!! Enjoy!!!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

Lasagna Roll-ups
Tossed Salad

Lasagna Roll-ups – adapted from All*You

8 lasagna noodles – regular NOT the do-not-boil kind
1 box of frozen-chopped spinach, thawed and squeezed dry
1 ½ cups of ricotta cheese
1/3 cup of parmesan cheese
1 ½ cups of marinara sauce
½ cup of shredded mozzarella cheese

Cook the noodles according to the packages directions. Preheat the oven to 350˚

While the pasta is cooking, combine the spinach, ricotta and parmesan cheese. Season with salt and pepper. Spray a 9x9 baking dish with cooking spray and spread ½ cup of marinara on the bottom.

Once the pasta is cooked and drained, take one noodle at a time and lay out on a work surface. Spread some of the spinach mixture down each noodle and then roll it up. Place rolled up noodle, seam side down, in the baking dish. Repeat.

Once all of the noodles have been rolled, spread the rest of the sauce over the noodles and sprinkle with mozzarella cheese. Bake uncovered for about 25 minutes or until the sauce is bubbling and the cheese has melted.

Tuesday

Salisbury Steak
Mashed Potatoes
Peas

Salisbury Steak (adapted from Southern Living)

2 cans of Beefy Mushroom soup – if you can't find it substitute French onion
1 ½ pounds of ground beef
1 large egg
½ cup bread crumbs
¼ finely chopped onion – or use dried minced variety
Pepper to taste
¼ cup of water
1 – 2 cups of sliced mushrooms

Saute mushrooms in a little butter and set aside.

Combine ¼ cup of soup, beef, and next 4 ingredients. Shape into 6 patties – about ½ inch thick.

Cook patties in a skillet over medium heat on each side until browned.

Combine soup from one can and water. Pour over patties, cover and reduce heat and simmer 20 minutes. Drain grease, add second can of soup and mushrooms and heat through.

*** Kids LOVE this!!!***

Wednesday

Chicken Diana
Green Beans
Wild Rice

Chicken Diana – courtesy of Miss Boo

6 boneless, skinless chicken breasts, pounded out
3/4 cup melted butter
1/4 teaspoon paprika
1 tablespoon lemon juice
3 cloves garlic crushed
8 crushed Ritz Crackers
1/2 cup parmesan cheese

Put melted butter, paprika, lemon juice & garlic in saucepan. Heat to medium. Place chicken in baking dish. Pour 1 T. of the butter mixture over each piece. Cook for 20 minutes at 350. Reserve remaining butter sauce.

In small bowl crush Ritz crackers and add parmesan cheese. After the 20 minutes, put 1 T. of the crushed crackers over each piece of chicken. Add an additional 1 T. of butter mixture over the chicken topped with the cracker mixture and bake another 10 minutes.

Thursday

Italian Beef Sandwiches – Chicago style
Chips

Italian Beef Sandwiches – Chicago style

1 cup of water
1 can of beef broth
1 t. of ground pepper
1 t. oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 bay leaf
1 pkg. of dry Italian dressing mix
1 (5 lb.) roast – we will use bottom round because of the special but check your freezer
Sliced green peppers
Giardiniera – optional – this is a Hot, marinated veggie mix
Sliced provolone – optional

Place the water, broth and seasonings (through salad dressing) into a saucepan and bring to a boil. Place the roast in a slow cooker and pour the dressing mixture over the roast. Cover and cook on low for about 7 hours. Remove the roast from the slow cooker and thinly slice the beef or shred it depending on how done the beef is. Return the beef to the slow cooker and add the sliced green peppers and continue to cook for another 1 -2 hours. Pile the beef and sweet peppers onto hard crusty rolls. Top with Giardiniera and/or cheese if you wish.

These are great reheated over the weekend when you are watching football!

Friday

French Bread Pizza
Tossed Salad

French Bread Pizza

Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings

Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2" pieces and 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!

Shopping/Checklist
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Salad
Small Onion
Sliced mushrooms
Potatoes
Lemon
Garlic
Green pepper

Deli
Parmesan cheese
Loaf of French Bread

Spices/Oils/Vinegars/Condiments
Paprika
Oregano
Basil
Onion salt
Parsley
Garlic powder
Bay leaf
Italian dressing mix – 1 pkg. of Good Seasons

Canned Goods/Ethnic Foods/Dry Goods
Lasagna noodles – NOT the do-not-boil-kind
Marinara sauce
2 cans of Beefy Mushroom Soup – can sub French Onion
Wild rice
Can of beef broth
Giardiniera – marinated hot veggie mix – in the pickle and hot pepper section
Pizza sauce

Seafood/Meat Case/Butcher
1 ½ lbs. of ground beef
6 boneless, skinless chicken breasts
5 lb. Bottom Round Roast – or something comparable

Frozen Foods
Box of spinach
Peas
Green beans

Dairy
Ricotta cheese
Mozzarella cheese – 2 pkgs. of shredded
Eggs
Butter
Sliced provolone

Bread
Plain breadcrumbs

Misc.

Ritz crackers

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Weekly Menu for the Week of November 6

Saturday, 05 November 2011 07:14 AM Written by
Welcome to my weekly menu!

We are still suffering from sugar-overload in our house. WOW - what a crazy week! The weather this weekend is supposed to be beautiful!!! Take advantage of it and get outside. Don't stress about the week ahead - I have helped out a bit by planning your weekly menu! Once again, simple, quich and delicious dinners that you and your family will enjoy! Have a great week!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

Crispy Oven-Fried Fish
Steamed Green Beans
Rice

Crispy Oven-Fried Fish

1 egg, beaten
1 cup of Panko breadcrumbs
Flour for dredging
1 t. of Cajun seasoning
1 t. garlic powder
1t. onion powder
Salt and pepper
Cooking spray
4 tilapia fillets
Sauce:
½ cup of mayo
¼ cup of chopped dill pickle
Juice of 1 lemon
2 t. of fresh dill

Combine all of the ingredients for the sauce and set aside. This can be done earlier in the day or the day before so that the flavors will meld together.

Sprinkle the fish with salt and pepper. Combine the Cajun seasoning, garlic powder, onion powder and flour together. Dredge the fillets in the flour mixture. Dip in the egg and then the Panko. Then place on a lightly greased baking sheet. Place under the broiler for about 4 minutes each side.

Serve with the sauce on the side and lemon wedges.

Tuesday

Apricot Chicken
Roasted Broccoli
Steamed Rice

Apricot Chicken

4 boneless, skinless chicken breasts
1 cup of apricot preserves
½ cup of white wine
2 T. of butter
½ cup of plain bread crumbs
½ t. ground ginger
½ t. garlic powder
¼ t. salt and pepper
1 egg, well beaten

Preheat oven to 350˚. Combine preserves, wine and butter in a saucepan and bring to a low boil. Stirring frequently so that the sauce does not burn.

Combine bread crumbs, ginger, garlic powder, and salt and pepper in a shallow dish. Dip each piece of chicken in the egg and then dredge in the bread crumb mixture. Arrange in a single layer in a baking dish. Pour the apricot sauce over the coated chicken and bake uncovered, for 1 hour – reserve a bit of the sauce to serve with the chicken and rice or make extras – it is really good!

Roasted Broccoli

1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
Salt and pepper to taste

Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, and garlic. Cook at 425 for about 15 minutes, stirring occasionally.

Wednesday

Pasta with Tomatoes and Mushrooms
Salad

Pasta with Tomatoes and Mushrooms

2 t. olive oil
1 shallot, finely diced
2 packages of mushrooms – baby bella preferred – sliced
2 t. of dried basil
1 t. dried oregano
1 t. minced garlic
¼- ½ t. of red pepper flakes
¼ t. of sugar
2 (14.5 oz.) cans of petite diced tomatoes
Fusilli or Rotini or Farfalle pasta
Parmesan cheese

Cook pasta according to its directions. Meanwhile, sauté the shallot in the olive oil. Add the mushrooms and sauté until tender. Stir in the basil and the next 5 ingredients and cook until thoroughly heated. Serve sauce over the cooked pasta and top with parmesan cheese.

Thursday

Leftovers or Sandwich night

Grilled Ham and Turkey Cheddar Sandwiches
Fresh fruit

Grilled Ham and Turkey Cheddar Sandwiches

1 T. of Dijon mustard
1 T. of mayo
8 slices of Sourdough Bread
8 thin slices of turkey
8 thin slices of ham
4 slices of cheddar cheese
8 slices of tomato
Butter

Butter one side of each slice of bread. Combine the Dijon and Mayo together and spread on the inside of one side of the sandwich. Pile on the turkey, ham, cheddar and tomato. Put the other slice of bread on top with butter side facing up. Place on a hot skillet or griddle. Brown the sandwiches on both sides and until the sandwich is hot and the cheese has melted.

Friday

Pizza Night!!!

Order take-out from your favorite pizza shop or whip up some homemade pizzas with the kiddos! Our favorite crust is the Pocketless Pita Bread that is sold at Costco! Whatever you choose make it easy and fun ... the best way to kick off the weekend!

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
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Green beans
Lemon
Fresh dill
Broccoli
Garlic
Shallot
2 packages of baby bella mushrooms
Salad
Fresh fruit
Tomato

Deli
Parmesan cheese
Turkey
Ham

Spices/Oils/Vinegars/Condiments
Flour
Cajun Seasoning
Garlic Powder
Onion Powder
Salt and pepper
Cooking spray
Mayo
Apricot preserves
Ground ginger
Olive oil
Basil
Oregano
Red pepper flakes
Sugar
Dijon mustard

Canned Goods/Ethnic Foods/Dry Goods
Rice – brown or white
Panko Breadcrumbs
2 (14.5 oz.) cans of petite diced tomatoes
Pasta – rotini, farfalle

Seafood/Meat Case/Butcher
4 Tilapia fillets
Dill pickles – in the deli meat/bacon section
4 boneless, skinless chicken breasts

Frozen Foods

Dairy
Eggs
Butter
Sliced cheddar cheese

Bread
Plain breadcrumbs
Sourdough bread

Misc.
White wine

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Weekly Menu for the Week of October 31

Saturday, 29 October 2011 06:31 AM Written by
Welcome to my weekly menu!

HAPPY HALLOWEEN!!!!  happy_halloween

This week we are kicking things off in a fun way - a Halloween feast your kids will love .... Worms in a Bun, Witches Fingers dipped in Blood and Eyeballs. Halloween is one of my favorite holidays! We go all out! This year my kids will transform themselves into a clown, Slash (from Guns and Roses) and Angelina Ballerina! Enjoy your littles ghosts and goblins .... I would love to freeze time - it is going by way too fast!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

Happy Halloween!!!

Worms in a Bun
Witches Fingers dipped in Blood
Eyeballs

Worms in a Bun

Hot dogs
Hot dog buns
Ketchup, mustard, relish, etc.

Bring a large pot of water to a boil. Slice hot dogs length-wise into 4 strips. Put the strips of hot dog into the boiling water for a few minutes. The hot dogs will curl up and look like creep crawly worms. Remove with tongs and place a pile of worms in a bun. If your kids like relish that is the slime and the ketchup is the blood. Mustard could be radio-active waste!

Witches Fingers dipped in Blood

The spooky version of French fries and ketchup – crinkle fries would be great. Serve them with ketchup on the tips to resemble fingernails.

Eyeballs

If you have the time, peel a bunch of grapes – red or green – and place them in a bowl. Have your kids close their eyes before reaching into the bowl to grab some grapes – but don't tell them they are grapes. It will feel like slimy eyeballs. Maybe throw a few fake eyeballs in the bowl for effect!

Serve with your favorite witches brew, some spooky Halloween tunes and enjoy the fright filled night!

Tuesday

Cider Grilled Pork Chops – Double Duty
Wild rice
Green Beans

Cider Grilled Pork Chops (adapted from Southern Living)

½ cup of cider vinegar
¼ cup of brown sugar
1 t. of salt
1 ½ t. of minced garlic
½ t. of paprika
½ t. of crushed red pepper flakes
8-10 - ½ inch, boneless center cut pork chops (the number of chops used will depend on the size of your family – however, we want leftovers for later in the week!)

Combine the first 6 ingredients in a large zip-lock bag. Add the pork chops and marinate for at least 1 hour – can be longer.

Remove chops from the marinade and place on a hot grill or under a hot broiler. Grill or broil the chops about 4 minutes per side or until cooked through. Be sure to let the chops rest before serving. This helps to seal in their juices and they will continue to cook a little bit longer.

REMEMBER – pork can be a little pink on the inside. These aren't the hockey-puck-type-of pork chops of long ago.

Wednesday

Penne with Vodka Sauce
Caesar Salad

Penne with Vodka Sauce

As you know, most of my recipes are homemade and I try not to use too many processed ingredients. I have included a recipe for Vodka Sauce below but personally, I really enjoy GE's Market District Vodka Sauce – yes in the jar! It is fantastic!!!

But – if you prefer homemade and have the time, here is a recipe that gets rave reviews. It has been adapted from Rachel Ray's "You Won't Be Single For Long Vodka Cream Sauce."

1 T. of olive oil
1 T. of butter
2 cloves of garlic, minced
2 shallots, minced
1 cup of vodka
1 cup of chicken broth
1 (32 oz.) can of crushed tomatoes
Salt and pepper to taste
1 box of penne
½ cup of cream
Fresh basil
Parmesan Cheese

Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and shallots and sauté for 3-5 minutes. Add Vodka to the pan and reduce by half – this should take about 2-3 minutes. Add chicken broth and tomatoes. Bring to a boil and then reduce heat to simmer. Season with salt and pepper.

While the sauce is simmering, cook the pasta according to the directions. While the pasta is cooking, prepare your bread and salad.

Stir the cream into the sauce and return it to just bubbling. Once the sauce begins to bubble remove from the heat. Drain the pasta and toss with the sauce and fresh chopped basil. Sprinkle parmesan cheese on top.

*** Serving Suggestion *** Top each serving with prosciutto cut into thin strips. Although this is an expensive deli meat, the flavor paired with the Vodka Sauce is outstanding!!!

Caesar Salad Dressing (adapted from the Food Network)

4 t. of Dijon Mustard
3 garlic cloves, peeled
1-2 t. of anchovy paste (optional)
2 t. of Worcestershire sauce
Couple dashes of hot sauce
Salt and pepper to taste
Juice of 2 lemons
1 T. of red wine vinegar
½ cup of extra virgin olive oil
¼ cup of water

1/3 cup of parmesan cheese
Romaine lettuce chopped
Croutons

In a blender or food processor, combine all of the ingredients except the oil and water. Puree until smooth. With the motor running, add the oil in a slow stream and then blend in the water. The dressing will keep for one week, covered and chilled.

Toss chopped romaine lettuce, croutons and parmesan cheese with the dressing.

Thursday

Creamy Tortilla Soup
Salad
Chips

Creamy Tortilla Soup

1 can (10 ¾ oz.) tomato soup, undiluted
1 soup can of milk
1 can (10 ¾ oz.) cream of chicken soup, undiluted
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, not drained
½ cup of chopped onion
1 can chopped green chilies
1-2 lb. cooked chicken breast, diced
1 t. chili powder
½ t. cumin
½ t. red pepper flakes
¾ cup of salsa
1-2 cups of shredded cheddar cheese

Combine tomato soup, milk, chicken soup and broth together in a bowl. In a large stockpot, combine the tomatoes, onion, chilies and chicken. Simmer for about 15 minutes.

Add the soup mixture to the pot. Stir in the seasonings and salsa. Simmer for 15-30 minutes. Add 1 cup of shredded cheddar cheese to the soup a few minutes before serving.

Serve additional shredded cheese and tortilla chips with the soup.

Friday

Pork Fajitas
Chips and Salsa

Pork Fajitas

Leftover Pork Chops from Tuesday's dinner
1 red bell pepper, cut into strips
1 large onion, sliced thin
1 pkg. of Fajita Seasoning (the little McCormick packs)
1 T. of canola oil
10 (6-inch – taco size) flour tortillas
Toppings: Shredded Cheddar Cheese, sour cream, salsa, guacamole

Cut the pork into strips similar in size to the peppers. Combine the pork strips, peppers and onions. Sprinkle with the Fajita seasoning, toss gently and let sit for 10 minutes.

Heat oil in the skillet over medium-high heat. Add pork mixture to the skillet and sauté for about 5 minutes or until the vegetables are crisp and tender.

To serve place the pork mixture in each tortilla and top with desired toppings!

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
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Grapes
Garlic
Shallots – homemade vodka sauce
Fresh basil – homemade vodka sauce
2 lemons
Romaine lettuce
Salad
2 Onions
Red bell pepper

Deli
Parmesan cheese
Prosciutto – optional – ¼ - ½ lb. thinly sliced

Spices/Oils/Vinegars/Condiments
Ketchup
Mustard
Relish
Cider vinegar
Brown sugar
Paprika
Red pepper flakes
Olive oil – homemade vodka sauce
Dijon mustard
Anchovy paste – optional
Worcestershire sauce
Hot sauce
Red wine vinegar
Chili powder
Cumin
Canola oil

Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Giant Eagle Market District Vodka Sauce
32 oz. can of crushed tomatoes – homemade vodka sauce
Penne pasta
2 cans of Chicken broth (14.5 oz.)
Can of condensed tomato soup (10 ¾ oz.)
Can of cream of chicken soup (10 ¾ oz.)
Petite diced tomatoes (14.5 oz.)
Small can of chopped green chilies
Salsa
Pkg of fajita seasoning

Seafood/Meat Case/Butcher
Hot dogs
Pork chops – center cut, boneless – about 8-10 chops
1-2 chicken breasts

Frozen Foods
French fries
Green beans

Dairy
Heavy Cream – homemade vodka sauce
Shredded cheddar cheese
Taco size tortillas
Sour cream

Bread
Hot dog buns
Croutons

Misc.
Vodka – homemade vodka sauce
Tortilla chips

Join the conversation:

Weekly Menu for the Week of October 24

Saturday, 22 October 2011 07:43 AM Written by
Welcome to my weekly menu!

I don't know about you but life keeps getting busier and busier!!! Between the kids' schedules, my schedule, the hubby's schedule and the holidays looming ... my head is spinning!!! I am so happy to have a plan in place to keep the dinner running ... er uh ... somewhat smoothly.

We have a couple of "meatless" options this week, a pasta favorite by many and a recipe with pork chops that takes advantage of the wonderful tasting fresh apples that are perfect this time of year! I hope you enjoy!!!!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

Toasted Ravioli
Sautéed Spinach
Salad

Ravioli with Sautéed Spinach

1 pkg. frozen cheese filled ravioli
1 bag of fresh baby spinach or 1 box of frozen leaf spinach
½ of a medium red onion, sliced thin
1 t. of minced garlic
2 T. of olive oil
¼ cup butter
½ cup of parmesan cheese

Cook ravioli according to the directions on the package. While the ravioli is cooking, heat the oil in a skillet. Add garlic and the sliced onion; cook until the onion begins to caramelize. Then add the spinach until it wilts. (If using frozen, please thaw and squeeze out all of the water before adding to the garlic and onion.) Season with salt and pepper. Keep warm until the ravioli is finished.

Once the ravioli has been drained, drizzle a little olive oil on top of the ravioli so that they do not stick to one another. Melt the butter in a skillet. Toss a few ravioli in the skillet until golden and slightly crisped. The idea is that the ravioli crisp a little so that they are "toasted." Continue until all of the ravioli have been toasted in the butter.

To serve, place spinach on each plate and top with 5-6 ravioli. Sprinkle with parmesan cheese.

TIP FOR KIDS – if you are one of the lucky ones and your children like to do their best impression of Popeye and gobble up spinach, double the amount listed in the recipe. Sautéed spinach never goes that far. And if there are leftovers warm it in the morning and wrap it up with eggs and feta in a whole wheat tortilla for a great breakfast!

Tuesday

Pork Chops with Sautéed Apples
Wild Rice
Broccoli

Pork Chops with Sautéed Apples (adapted from Southern Living)

1 t. dried sage
½ t. salt
¼ t. pepper
4 boneless pork chops – about ½ inch thick
2 t. canola oil
1 T. butter
4 small apples – Granny Smith – peeled and sliced
1 T. brown sugar
1 t. lemon juice
½ t. of cinnamon
Pinch of salt

Heat oil in a skillet; meanwhile sprinkle sage, salt and pepper over pork chops. Cook pork chops until done and browned on both sides. Remove pork from the skillet, cover and keep warm.

Melt butter in the skillet over medium heat. Add apples and remaining ingredients. Stir frequently and cook for about 5 minutes until tender. To serve, spoon sautéed apples over the pork chops. These apples are amazing!!! They are fantastic on top of pancakes or waffles too!

Wednesday

Sausage Tomato Pasta
Tossed Salad
Garlic Bread

Sausage and Tomato Pasta (one of our favorites!!!)

½ lb. of sweet Italian sausage – bulk or casings removed
½ lb. of hot Italian sausage – bulk or casings removed
2 cans of petite diced tomatoes, drained
1 T. of dried parsley
½ cup of heavy cream or ½ and ½
Salt and pepper to taste
1 lb. of curly pasta – rotini or cavatappi
1 cup of parmesean cheese

Brown sausage in a large skillet with a little olive oil. Once browned, add tomatoes and parsley. Cook for about 10 minutes. Stir in cream and simmer until it thickens a little. Season with salt and pepper.

Cook pasta. Add sauce to pasta and toss. Serve with cheese.

*** Could use all hot or all sweet sausage ... depends on everyone's taste buds.

Thursday

Bean Burritos
Chips and salsa
Salad

Bean Burritos

1 or 2 cans of your favorite refried beans – any variety will do
Shredded cheddar cheese
Salsa
Sliced green onions
Flour tortillas

Warm the refried beans in a saucepan. You may want to add a little water to thin the consistency a bit. Warm the tortillas in the micro or wrap in foil and place in a warm oven for a few minutes. Spread the beans on the tortilla and add your desired toppings. Wrap it up and enjoy this quick and simple meal!

Friday

Pizza Night!!!

Order take-out from your favorite pizza shop or whip up some homemade pizzas with the kiddos! Our favorite crust is the Pocketless Pita Bread that is sold at Costco! Whatever you choose make it easy and fun ... it is the best way to kick off the weekend!

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
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Bag of fresh spinach
Medium red onion
Garlic
Salad
Broccoli
4 Granny Smith apples
Lemon
Green onions

Deli
Parmesan cheese
Pita, pizza crust – if making homemade pizzas

Spices/Oils/Vinegars/Condiments
Olive oil
Sage
Canola oil
Brown sugar
Cinnamon
Parsley

Canned Goods/Ethnic Foods/Dry Goods
Wild rice
2 cans(14.5 oz) of petite diced tomatoes
Curly pasta – rotini or cavatappi
2 cans (14.5 oz) of refried beans – any variety
Salsa
Pizza sauce if making homemade pizzas

Seafood/Meat Case/Butcher
Boneless pork chops – about 4 – ½ inch thick
½ lb. sweet Italian sausage
½ lb. hot Italian sausage

Frozen Foods
Pkg of Frozen Cheese-filled ravioli

Dairy
Butter
Heavy cream
Shredded cheddar cheese
Flour tortillas
Mozzarella cheese – if making homemade pizzas

Bread

Misc.
Tortilla chips

Join the conversation:

Weekly Menu for the Week of October 17

Saturday, 15 October 2011 07:35 AM Written by
Welcome to my weekly menu!

Lots of fan favorites this week!!! AND there are 3 Double Duty Meals! The leftovers are reinvented for a FUN and easy Friday Night Happy Hour to kick off the weekend! ENJOY!!!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

Ziti and Spinach Parmesan
Salad
Garlic Bread

Ziti and Spinach Parmesan

1 Medium onion, chopped
3 Garlic cloves, chopped
2 T. Extra virgin olive oil
1 – 35 oz. Can of Italian peeled tomatoes
¼ t. Crushed red pepper
¾ t. Salt
¼ t. Freshly ground pepper
10 oz. Dried ziti or penne or farfalle
1 lb. Fresh spinach, stems discarded, leaves thoroughly rinsed, dried and coarsely chopped.
6 oz. Mozzarella cheese, cut into ½ inch cubes
1 c. Freshly grated parmesan cheese

In a large skillet, cook the onion and garlic in the oil over moderate heat until the onion is just softened, about 5 minutes. Using your hands, break up the tomatoes and add them with their juice to the skillet. Stir in the crushed red pepper. Increase the heat to moderately high and boil the sauce stirring until most of the liquid has evaporated, about 18 minutes. Stir in both the salt and pepper. Keep warm.

Meanwhile, preheat the broiler and cook pasta according to directions. Drain well and return to the dry pot. Stir in the spinach, mozzarella and 1/3 cup of the parmesan. Add the tomato sauce and toss.

Transfer the hot ziti to a baking dish and sprinkle the remaining 2/3 cup of parmesan on top. Broil for 1-2 minutes, until browned. Serve at once.

Tuesday

Asian Pork Wraps
Stir Fried Broccoli

Asian Pork Wraps

1 – 2 or 3 lb. boneless pork roast, or use 8-10 boneless chops depending on their thickness– OR – use 2 pork tenderloins
½ cup of Hoisin sauce
2 T. grated ginger
2 T. sherry cooking wine
1 clove of garlic, minced
6 shiitake mushrooms
12 flour tortillas
2 t. sesame oil
4 cups of shredded cabbage
1 bunch of green onions, sliced

Place pork roast in crock-pot. Combine 3 T. of hoisin sauce, ginger, sherry and garlic. Pour over the roast. Discard stems from mushrooms, chop remaining part and then cover the roast. Cook on low for 8-10 hours.

Remove pork from crock-pot. Stir cabbage into broth in the crock-pot. Heat to high setting, cover and cook an additional 5 minutes or until wilted. Shred pork with two forks and return to crock-pot.

Heat oven to 300˚. Brush tortillas with sesame oil and stack on a sheet of foil. Wrap the tortillas and heat the packet for 10 minutes.

To serve, spread each tortilla with remaining hoisin sauce, top with shredded pork mixture and green onions. Roll-up and enjoy!

Stir Fried Broccoli

One head of broccoli
2 T. of Canola Oil
2 cloves of garlic minced
½ t. of red pepper flakes (optional)
1 T. of soy sauce
Sesame oil

Chop broccoli into florets. Place broccoli in microwave safe covered dish with 2 T. of water and microwave on HIGH for 2 minutes. This will steam it. Put oil and garlic in a skillet and heat. Once oil is hot, add chopped broccoli and stir frequently for 5 minutes. Add red pepper flakes and soy sauce. Cook and stir for an additional 3 minutes. Prior to serving, drizzle broccoli with a little sesame oil.

Wednesday

Baked Potato Soup
Salad

Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup

8-10 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 (8 oz.) container of sour cream
Salt and pepper to taste

Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.

Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.

Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.

Thursday

Taco Night

Regular Beef or Fish Tacos

Fish Tacos
Black Bean and Corn Salad

Fish Tacos

¼ cup sour cream
2 T. lime juice
Salt and pepper
¼ small cabbage – red or green – thinly shredded (about 2 ½ cups)
4 green onions, thinly sliced
1 jalapeno, sliced in half lengthwise, ½ of pepper minced
2 T. olive oil
1 lb. tilapia fillets
8 flour tortillas – taco size
½ cup of fresh cilantro leaves

In a large bowl combine sour cream and lime. Season with salt and pepper. Set aside half of the sour cream mixture for serving. Toss cabbage, scallions and minced jalapeno with the remaining mixture. Season with salt and pepper to taste.

In a large non-stick skillet, heat oil and remaining jalapeno half, swirling around to coat the bottom of the pan. The idea is to infuse the oil with a little heat from the pepper. Season fish with salt and pepper. Cook fish in skillet until golden brown on all sides, about 5-6 minutes. It is ok if the fish falls apart because you are going to stuff the tacos with it. Discard the jalapeno.

Warm tortillas in the microwave covered with paper towels or in the oven wrapped in foil. Fill each tortilla with slaw, fish and top each with fresh cilantro. If cilantro is not your thing you could substitute fresh parsley. Drizzle with reserved sour cream mixture. Serve immediately!

***Time Saving Tip**** Buy pre-shredded angel hair cabbage. This will be found near the bagged salads.

Black Bean and Corn Salad

1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste

Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.

Regular Tacos

Depending on the size of your family brown enough ground beef and add your favorite taco seasonings. Usually, one pound of beef will feed a family of four. Don't be afraid of leftovers – we will use them again!

Freezing tip – if you have purchased a value pack of ground beef – several pounds – and do not use all of the ground beef and wish to freeze some, be sure you flatten the meat prior to freezing. Think large raw meat pancake. This will save you space in your freezer because you can stack meat nicely and it will save you time defrosting the same for a future meal. Also, consider browning ALL of the meat and freeze only the beef you won't use for the tacos. Reheating frozen ground beef that has already been browned is quick and easy. Then you can add it to a jar of sauce for a quick meat sauce or for sloppy joes! There are many possibilities!

Friday

Happy Hour At Home

Pork Lettuce Wraps
Potato Skins
Nachos

Pork Lettuce Wraps

1 T. of Canola oil
Leftover Asian Pork
Slivered carrots
Small can of chopped water chestnuts
Head of iceberg lettuce or Bibb lettuce

Heat oil in a skillet. Add leftover pork, carrots and water chestnuts. Stir frequently until heated through.

To serve, pile pork mixture into a lettuce leaf, drizzle with dipping sauce, and wrap it up!

Dipping Sauce – you could use a store bought dipping sauce or the recipe below which has been adapted from PF Chang's

¼ cup of sugar
½ cup of water
2 T. soy sauce
2 T. rice wine vinegar
2 T. of ketchup
1/8 t. of sesame oil
1 T. of Hot mustard (optional – depending on your heat index)
1 – 2 t. of garlic and chili paste

Dissolve the sugar in the water by boiling the same. Set aside. Combine Soy sauce, vinegar, ketchup and sesame oil. Mix together the hot water and the hot mustard. Depending on your taste, you can add some of the mustard mixture with the soy mixture. You can also add the garlic and chili paste to the soy mixture. Keep adding various amounts to the soy sauce mixture until the taste suits you!

Potato skins

Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions

Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!

Nachos

Tortilla chips
Leftover taco meat, refried beans, cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions

Spread tortilla chips onto a cookie sheet. Reheat taco meat and beans in the microwave. Layer the beef and beans on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own toppings!

What to drink at Happy Hour???
Serve cold beer and margaritas for the adults and lemonade for the kids!

What an easy, cheap and fun way to use up your leftovers from the week!!! Invite a few friends and spread the cheer!

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
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Salad
Onion
Garlic
1 lb. fresh spinach
Ginger
6 shiitake mushrooms or a small package of regular mushrooms
Cabbage
3 bunches of Green onions
Broccoli
8-10 baking potatoes
2 Jalapenos
Cilantro
Avocado
2 limes
Red onion
Carrots
Iceberg or Bibb lettuce

Deli
Italian bread

Spices/Oils/Vinegars/Condiments
Olive oil
Crushed red pepper
Sherry cooking wine
Canola oil
Flour
Cayenne pepper
Sugar
Rice wine vinegar
Ketchup

Canned Goods/Ethnic Foods/Dry Goods
35 oz. can of Italian Peeled Tomatoes
Penne pasta
Hoisin sauce
Sesame oil
Soy sauce
Black beans
White corn
Taco seasoning
Small can of water chestnuts – chopped
Hot mustard
Garlic and chili paste

Seafood/Meat Case/Butcher
2-3 lb. boneless, pork roast
Bacon
Tilapia – if doing fish tacos – ground beef if doing regular

Frozen Foods

Dairy
6 oz. mozzarella block cheese or fresh mozzarella
2 pkgs. of flour tortillas – taco size
Butter
Milk
Shredded cheddar cheese
Sour cream

Bread

Misc.

Join the conversation:

Weekly Menu for the Week of Oct. 10

Friday, 07 October 2011 08:15 PM Written by

Welcome to my weekly menu!

After last week's super gross weather - I mean really, what else would you call it? - the sunshine has me smiling and looking forward to this amazing fall weekend! I have picked a few of our family favorite recipes this week. Easy, delicious and healthy - my kids approve! We are kicking things off with Mediterranean Pasta - this was adapted from the amazing and delectable Tyler Florence! ooops - did I just say that? Embarassed Feel free to omit the chicken in the dish for a tasty Meatless Monday option. We are also serving up soup - Lentil Soup. It too can be easily made into a Meatless option by omitting the sausage. You could also substitute ham if you like. The Double Duty meal of the week will be Grilled Pork Tenderloin with the leftovers reinvented into Pork Fried Rice for a fun Friday night. We may have had this recently but we just love it! I hope you enjoy the recipes! And with all of that time you are saving by following a plan, get outside and enjoy the beautiful fall weather!!!

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

Mediterranean Pasta
Tossed Salad

Mediterranean Pasta – adapted from Tyler Florence and the Food Network

This can be made without the chicken for a Meatless Monday!!!

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, cut into 1 inch pieces
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound penne pasta
1 T. dried basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained
1/2 cup kalamata olives, pitted
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Cook pasta according to its directions. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink - about 6 minutes. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.

Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Toss the pasta with the sauce. Season with oregano, salt and pepper before serving.

Tuesday

Grilled Pork Tenderloin
Steamed rice (Make extra for Friday and Thursday nights' dinners)
Sugar Snap Peas

Pork Tenderloin Marinade

½ c. Terriyaki
½ c. Soy Sauce
3 T. Brown Sugar
2 Green Onions, finely chopped
1 T. Sesame Seeds
½ t. Ginger
¼ t. Pepper
½ t. Minced Garlic
1 T. Canola Oil
2 – 1 lb. pork tenderloin

Mix all ingredients. Reserve ¼ cup of the marinade and pour the rest over pork tenderloin in a zip-lock bag. Marinate anywhere from ½ hour to all day. Place the tenderloins on the grill. You want to grill them about 10 minutes per side or until done. This will depend on the thickness of the tenderloin and how hot your grill is. PLEASE let the pork rest before slicing! This helps keep the pork tender and moist.

*** Leftovers will be used again in Friday's dinner!***

Wednesday

Ranch and Onion Burgers
Roasted Potatoes
Carrot stick
s

Ranch and Onion Burgers – adapted from allrecipes.com

2 lbs. of ground beef
1 pkg. of ranch dressing mix
1 pkg. of onion soup mix
1 egg, lightly beaten
Hamburger buns
Toppings – caramelized onions would be fabulous!!! Just heat oil in a skillet and add sliced onions. Stir frequently.

Mix together all of the ingredients and form into patties. Place on a hot grill. Grill for about 5 minutes per side or until desired degree of doneness. Remove from the grill and let rest a few minutes before serving.

Thursday

Lentil Soup
Dinner Rolls

Lentil Soup

1 lb. of smoked sausage, sliced
1 T. of canola oil
1 onion diced
1 cup of carrots, diced
1 can (14.5 oz.) petite diced tomatoes
3 boxes of beef stock or broth
1 lb. of chopped kale or any other type of greens
1 lb. of dried lentils, rinsed
1 cup of cooked rice
Salt and pepper to taste

Heat oil in a large Dutch oven or stockpot; add the sausage and onion. Once the sausage is browned and the onion is soft, add the carrots, tomatoes, and chopped kale and sauté.

Add the beef stock and lentils and bring to a boil. Once the soup is boiling add the cooked rice and reduce the heat to medium low and cook for a few hours.

SLOW COOKER OPTION: Once you have browned the sausage and onion, add all of the ingredients to a slow cooker and cook on low all day.

Friday

Pork-Fried Rice
Fortune cookies

Pork-Fried Rice

Leftover rice (at least 2-3 cups – cold)
Leftover pork – chopped
1 box of frozen peas and carrots – combo
1 small onion, diced
2 eggs, beaten
3 T. Canola oil
¼ cup of soy sauce, more depending on your taste
Sesame oil, to taste

In a large skillet or wok, heat the oil and sauté the onion until soft. Add the peas and carrots and pork. Sauté until heated through. Push the meat and veggies to the side and scramble the eggs in the skillet or wok. Combine the veggies, pork and egg, Add the cold rice and soy sauce. Stir to combine. Add additional oil if necessary – you want the rice to crisp a little but you do not want it loaded down with oil. Once the rice is heated through, drizzle with sesame oil and more soy sauce to taste.

My kids LOVE this!!! Try to find fortune cookies at your market. If you need this to be a "Meal on the Go" –pick up some Chinese take-out containers. They have basic ones at Michael's in their wrapping paper section.

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
Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Salad
Garlic
Green onions
Ginger
Carrots
Potatoes – for coasting
3 Onions
Kale or other type of greens – collard, spinach, etc

Deli
Kalamata olives – ½ cup
Feta cheese
Hamburger buns
Dinner rolls

Spices/Oils/Vinegars/Condiments
Canola oil
Olive oil
Basil
Oregano
Brown sugar
Sesame seeds
Ranch dressing mix
Onion soup mix

Canned Goods/Ethnic Foods/Dry Goods
Sun-dried tomatoes
Penne pasta
Artichoke hearts in water (8 ½ oz. can)
Teriyaki
Soy sauce
Rice – brown or white
14.5 oz can of petite diced tomatoes
Beef broth or stock – 3 boxes
1 lb. of dried lentils
Sesame oil
Fortune cookies

Seafood/Meat Case/Butcher
Boneless, skinless chicken breasts
2 – 1 lb. pork tenderloins
2 lbs. ground beef
Smoked sausage

Frozen Foods
Sugar snap peas
Box of peas and carrots

Dairy
Heavy cream
Eggs

Bread

Misc.

Join the conversation:

Weekly Menu for the Week of October 3

Friday, 30 September 2011 10:40 PM Written by
Welcome to my weekly menu!

Happy October!!! The air is crisp and cool, the leaves are beginning to turn and there is a wonderful aroma in the air. I love to cook this time of year. I have chosen a few simple, tasty and quick recipes for the menu this week. I hope you enjoy them.

If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

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.

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

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.

Tuesday

Beef & Noodles
Green beans

Beef & Noodles

1 chuck roast (about 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles

Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.

Wednesday

Parmesan Crusted Chicken
Wild Rice
Broccoli

Parmesan Crusted Chicken (Hellman's recipe)

½ cup mayo
¼ cup of parmesan cheese
4 boneless skinless chicken breasts
4 t. of Italian seasoned bread crumbs

Combine mayo and cheese; spread on chicken; sprinkle with bread crumbs.

Bake at 425 for 20 minutes or until cooked through.

Thursday

Black Bean Soup
Cheesy Quesadillas

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

To assemble, layer cheese on top of a tortilla. 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!

Friday

Pizza Night!!!

Order take-out from your favorite pizza shop or whip up some homemade pizzas with the kiddos! Our favorite crust is the Pocketless Pita Bread that is sold at Costco! Whatever you choose make it easy and fun ... it is the best way to kick off the weekend!

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
Most of the items listed below are on special at Giant Eagle as well as many other supermarkets. Please check your local grocery for its weekly specials. Also, many of the items can be purchased at Costco or Sam's Club at great prices!

Produce
Ginger
Garlic
Broccoli
Mushrooms
Carrots
Green onions

 

Deli
Parmesan cheese

Spices/Oils/Vinegars/Condiments
Red pepper flakes
Chicken broth
Cornstarch
Onion soup mix
Mayo
Beef broth
Cumin

Canned Goods/Ethnic Foods/Dry Goods
Baby corn
Bamboo shoots
Water chestnuts
Rice wine vinegar
Soy sauce
Hoisin sauce
Rice – white or brown
Savory beef gravy
Amish style noodles
Wild rice
2 cans of black beans
Salsa

Seafood/Meat Case/Butcher
2-3 lb. chuck roast
4 boneless, skinless chicken breasts

Frozen Foods
Green beans

Dairy
Sour cream
Shredded cheddar cheese
Flour tortillas

Bread
Seasoned breadcrumbs

Misc.

Join the conversation:

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