Menus That $ave

Healthy Sliders

Friday, 22 October 2010 12:33 PM Written by

Happy Friday!!!

We are finished with the week and I am one happy mama!!! Ready for a great way to kick off your weekend? Start with these Healthy Sliders - they are delicious!!! My kids gobbled these up and gave the recipe 2 thumbs up!!! We did change one thing about the recipe. We used ground beef instead of ground turkey. We had it on hand and hubby is all about the beef. I once tried to disguise ground turkey in a meatloaf - busted!

Don't you just love sliders? They are fun and the perfect size! And because they are so small, dinner is on the table in a flash! 

Healthy Sliders


Have a wonderful weekend!!!

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Reinvent Your Leftovers

Thursday, 21 October 2010 04:53 PM Written by


Sorry for the delay guys … I have been fighting a cold and have officially lost the battle! UGH!!! Moms are not supposed to get sick … right? Frown

Tonight we are reinventing our leftovers!!! I love to do this – we save lots of time and money and we are reducing our waste! We are making Chipotle Pork and Avocado Wraps. The recipe calls for 2 t. of Chipotle chilies in adobo sauce. The problem here is that you only need 2 t. and you have to buy a 7 oz. can. So what do you do with the remaining chilies? Solution – puree the entire can and freeze in ice cube trays!!! Each cube is about 1 T. If you like sauces smoky and spicy you will love adding a cube of this puree to mayo for sandwiches, into a bottle of BBQ to jazz it up a bit, or stir into sour cream to top your tacos! It is yummy and a little goes a long way.


Frozen Cubes of Pureed Chipotle








This is a great dinner on the go! You can either assemble everything at home and wrap in foil or put all of the toppings into to go containers and whip them up in the car – obviously you will want to do this while the car is in park! If your kids stick their noses up to the Chipotle sauce, just leave it off. Two of my three prefer this with just lettuce, cheese and salsa – a basic taco!


Chipotle Pork Wraps


Check out my blog post from Friday for the recipe.

I hope you all enjoy dinner and have a wonderful evening!


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Double Duty Dinner

Tuesday, 19 October 2010 11:20 AM Written by

Tonight's dinner is a Double Duty Dinner. What does that mean? Well, this is a meal where we cook once and then reinvent the leftovers for another amazingly simple dinner for later in the week! Tonight we are having a Pork Roast. This is so ridiculously easy I laugh at all of the ooohs and ahhhs from everyone at the table! The cook time is 50 minutes and the rest time is 10 minutes. The prep is sooooo easy!!! Just rub a bunch of spices on the roast and pop into the oven. This is what it looks like:


Prepped Pork Roast
Prepped Pork Roast

You will need to warm up the apricot preserves and spread on top of the roast after 30 minutes and then again after another 10 minutes. Here is the finished roast:


Pork Roast with Apricot Preserves

Is your mouth watering??? Don't forget to let the roast REST!!! This will help keep your roast nice and juicy! Rememeber - save your leftovers!!! We are using them later in the week for quick wraps for an easy, no nonense dinner!

For the recipe check it out here!



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Meatless Monday

Monday, 18 October 2010 10:09 AM Written by

Hello everyone!!!!

It is Meatless Monday here at Menus That Save! Tonight's dinner is Ziti with Spinach and Parmesan. When you look at my photo I actually used Farfalle for our dinner because that is what I had on hand. Remember - ALWAYS check your fridge and pantry before hitting the grocery! You may just be amazed at what you find in there. Surprised


Ziti and Spinach Parmesan - however, Farfalle was in the pantry

Tonight's dinner is so very yummy!!! It will make a lot so you should have leftovers in your house for lunches. If you do not have little Popeyes in your house, you may want to hold off combing the spinach to the pasta. First, combine the pasta and sauce and parmesan cheese together. Next, pour half of the pasta into the baking dish. Then add the spinach to the remaining pasta and sauce. Pour the rest of the pasta into the baking dish but keep it divided so those little mouths and eyes won't freak out with all that yummy green stuff!

If we keep eating all of those yummy green veggies in front of our kids, before long they will warm up to the idea that a bite or two will not harm them in any way! Or not ... we can hope right?

One more thing - this is a GREAT dish for a pot-luck dinner!!!

Check out the recipe from my post on Friday! So quick and easy!!! Enjoy!

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Weekly Menu for the Week of October 18

Friday, 15 October 2010 10:58 AM Written by

Welcome to Menus That $ave!

Are you looking to save time and money in the kitchen? Hate planning meals for your family? Do you want an easier and less expensive way to shop? Want an answer to the dreaded question – "What's for dinner?" – Yep – you are in the right place!!! Follow my menu plan and begin saving time and money NOW!!!

Here is how the plan works – anyway you want it to. You can follow the plan exactly as it is or you could pick and choose which recipes you are going to try out this week. Of course the plan is adaptable to all the crazy schedules we try to keep and the many different taste buds out there. Whether you are a family of 2 or 10, whether you work or stay home, this plan is for you! We all want to preserve whatever sanity that is remaining at the end of our hectic day right? Don't lose all of it at dinner. This plan will help the dinner hour run more smoothly and before you know it there might actually be a little conversation going on around the table too!

I structure the plan based on the weekly specials at Giant Eagle because I find that most people shop at GE. However, if you do not shop at GE you can still follow the plan!!! NEVER go to a grocery store without a plan. You will end up spending more time shopping, picking up things that look good but you have no idea what you are going to do with it and thus you will end up spending more money!!! Hate making lists??? Well – wouldn't you know I also provide a shopping list that corresponds to the menu!!! No more excuses people!!! Save time and money NOW!!!

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

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

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!


Ziti and Spinach Parmesan
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
1 lb. pasta - penne, ziti, rotini, 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.


Roast Pork
Wild Rice
Steamed Green Beans

Roast Pork (adapted from Cooking Light – this is a Double Duty meal)

1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (2-3-pound) boneless pork loin, trimmed
Cooking spray

Preheat oven to 425°.

Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (trust me - you will want to follow this step... easy cleanup!) Bake at 425° for 30 minutes.

Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.


Sautéed Tilapia with Lemon-Caper Sauce
Buttered Orzo
Steamed Broccoli

Sautéed Tilapia with Lemon-Caper Sauce (Adapted from Southern Living)

1 ½ cups of chicken broth
½ cup of fresh lemon juice – about 3 lemons
1 T. of capers

2 T. of butter, divided
2 t. of olive oil
4 – 6 oz. Tilapia fillets
½ t. of salt
½ t. of pepper
½ cup of flour

Combine chicken broth, lemon juice and capers and set aside. Melt 1 T. of butter with the oil in a large skillet over medium-high heat. Meanwhile, sprinkle fillets with salt and pepper. Dredge fillets in flour. Add fillets to pan and cook 3 minutes on each side until the fish begins to flake apart with a fork. Remove from the skillet and cover and keep warm.

Add broth mixture to the skillet stirring to loosen the browned bits. Bring to a boil and cook until reduced to about ½ cup. Remove from the heat and whisk in the remaining T. of butter. Spoon the sauce over the fillets.


Chipotle Pork and Avocado Wrap
Black Bean and Corn Salad
Tortilla Chips

Chipotle Pork and Avocado Wrap – adapted from Cooking Light

1/2 avocado, peeled and mashed
1 1/2 T. mayonnaise
1 t. fresh lime juice
2 t. chopped canned chipotle chilies in adobo sauce
1/4 t. salt
1/4 t. ground cumin
1/4 t. dried oregano
4 Taco size tortillas
1 1/2 cups sliced leftover pork
1 cup shredded iceberg lettuce
1/4 cup bottled salsa

Combine the first 7 ingredients, stirring well. A little chipotle goes a long way – proceed with caution!!!
Warm tortillas according to package directions. Spread about 2 T. avocado mixture over each tortilla, leaving a 1-inch border. Arrange the pork slices down center of each tortilla. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

Black Bean and Corn Salad

1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1/2 avocado, diced
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.


Healthy Sliders
Sweet Potato Fries
Sliced Apples with Caramel Dip

Healthy Sliders – courtesy of LAP, adapted from

¼ cup of fresh parsley
1 lb. ground turkey
¾ t. pepper
½ t. salt
1 T. Worcestershire
1 T. Dijon
1 t. garlic powder
1.75 oz. of crumbled feta
¼ cup chopped red onion
Slider rolls

Combine all of the ingredients and shape into sliders – little tiny burgers! You can either cook these in an iron skillet or on the grill or even a regular skillet. This is very quick!!! And oh so healthy!

Sweet Potato Fries

3-4 large sweet potatoes
Olive oil
Kosher salt

Slice the potatoes into long strips. Toss with olive oil to coat and salt and pepper. Place on a baking sheet and bake in a 400°oven for about 25-30 minutes – depending on how thick your slices are. Don't be afraid to dip the fries into the caramel sauce you have for the apples ... truly sinful!

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!


Medium onion
Red onion

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