Menus That $ave

Weekly Menu for the Week of March 7

Friday, 04 March 2011 10:09 PM Written by

Welcome to my weekly menu!!! mardi_gras_mask

This week we are celebrating Mardi Gras and Fat Tuesday!!! My husband and I took part in Mardi Gras many moons ago. The food in New Orleans is amazing. So let's serve up Jambalaya and bust out some beads and masks for your kiddos! Lent also begins this week. I know there are a few of you out there that like to travel from church to church to test out each Fish Fry. However, if you would rather eat fish at home, we are having an amazing Salmon sandwich this Friday. I have also tried ti with chicken and it is equally good!

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

Spaghetti Your Way
Salad
Bread Sticks

Spaghetti Your Way

Ok – everyone has their favorite way of doing spaghetti. You may enjoy a fresh marinara or you may want a hearty meat sauce. Use the specials - Or your homemade version that may be in your freezer.

Breadsticks

One pkg. of refrigerated breadsticks in the can
Parmesan cheese

Unroll and separate breadsticks. Twist each breadstick like you would birthday streamers. Lay them out on a greased cookie sheet and sprinkle parmesan cheese on top. Bake according to the directions.

"FAT" Tuesday

Jambalaya
Rice
Salad

Jambalaya (recipe adapted from Southern Living)

1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, undrained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
1 cup of sliced green onions
Hot sauce to taste

Heat oil in large Dutch oven or large pot. Add sausage and cook, stirring constantly until browned. Remove sausage and set aside.

Add onion, pepper, celery and garlic to Dutch oven. Cook 5-7 minutes or until the vegetables are crisp-tender.

Stir in the sausage, Cajun seasoning, tomatoes, broth, thyme and red pepper. Cook until heated through.

To serve, place cooked rice in a bowl and top with the Jambalaya. Sprinkle with green onion slices and a few drops of your favorite hot sauce.

**** Variations: to make this dish even more authentic, you could add chopped cooked chicken breast or shrimp or both.

Wednesday

Shrimp Tacos with Tropical Salsa
Chips and salsa

Shrimp Tacos with Tropical Salsa - adapted from Cooking Light

Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.

Thursday

Leftovers
OR
Prosciutto, Tomato and Mozzarella Panini
Salad

Prosciutto, Tomato and Mozzarella Panini – adapted from Cooking Light

¼ cup of mayo
¼ cup of chopped fresh basil
1 cup of shredded mozzarella cheese
Large tomato sliced
16 thin slices of prosciutto – could use thinly sliced ham as a more affordable option
4 – 8" flatbreads

Slice each flatbread in half to make two half-moon pieces. Combine the basil and the mayo together. Spread on one side of each piece of flatbread. Place the shredded cheese on one-half and then top with 4 slices of prosciutto and 1-2 slices of tomato. Add more cheese on top of the tomato and top with the other half of the flatbread.

If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the prosciutto is warmed.

Friday

Wasabi and Soy Salmon Sandwiches – Could also try with chicken
Cucumber and onion salad

Wasabi and Soy Salmon Sandwiches – adapted from Cooking Light

1/3 cup of rice vinegar
¼ cup of minced shallots
2 T. brown sugar
2 T. of minced ginger
1 T. of minced garlic
3 T. of soy sauce
1 ½ t. of wasabi paste
4 salmon fillets (about 1 inch thick)
4 T. of mayo
1 t. of wasabi paste
1/3 t. of grated ginger
½ t. of rice vinegar
1 clove of garlic, minced
4 cups of fresh spinach
4 ciabatta rolls, split

Combine the first 7 ingredients and put ¾ cup of the mixture into a zip-lock bag. Add the fish to the bag and marinate for about 30 minutes. Reserve the remaining shallot mixture.

Combine mayo and the next 5 ingredients. Set aside.

Prepare broiler. Remove the fish from the bag and place it on a broiling pan coated in spray oil. Broil for about 10 minutes or until the fish flakes easily. Remove the fish and the broiling pan. Add the ciabatta rolls until just browned. Take the reserved shallot mixture and combine it with the spinach leaves. Assemble the sandwiches by coating one side of the ciabatta roll with the mayo, top with the fillet, and then add the spinach. Add the other half of the roll and enjoy!

Cucumber and Onion Salad

1 English style cucumber, sliced
½ of a red onion sliced thin
Rice vinegar
Salt and pepper

Combine the cucumber and onion. Season with salt and pepper and drizzle vinegar until it suits your taste. This should be done before you prepare the fish sandwiches.

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
Salad - GE special BOGO
Large onion - GE special
Large green pepper
Celery
Garlic
2 bunches green onions
Cilantro
Lemon
Yellow pepper
Red onion
2 Tomatoes
Basil
Shallots – 2
Ginger
Spinach
English cucumber

Deli

Parmesan cheese

16 thin slices of prosciutto – could use thin slices of ham for a more affordable option
Flatbread
Ciabatta rolls

Spices/Oils/Vinegars/Condiments
Canola oil
Cajun seasoning
Thyme
Ground red pepper
Hot sauce
Cumin
Chili powder
Mayo - GE special and look for coupon!
Rice vinegar
Brown sugar

Canned Goods/Ethnic Foods/Dry Goods
Spaghetti - GE special on San Giorgio
Spaghetti sauce – or use homemade! - GE special BOGO
Rice – white or brown
14.5 oz. petite diced can of tomatoes - GE special
Chicken broth
Small can of diced green chilies
1 (11-ounce) can mandarin oranges in light syrup
1 (8-ounce) can pineapple tidbits in juice
Salsa
Soy sauce
Wasabi paste

Seafood/Meat Case/Butcher
1 lb. smoked sausage - GE special BOGO Eckrich - look for coupon
1 lb. large shrimp - GE special
4 salmon fillets - GE special

Frozen Foods

Dairy
Flour tortillas – taco size
Monterey Jack
Mozzarella cheese

Breadsticks - look for coupon

Bread

Misc.
Tortilla chips

Join the conversation:

Lo-Mein, Enchiladas and Rolled Pizza!

Thursday, 03 March 2011 03:59 PM Written by

pork-lo-meinPork Lo-Mein was on the menu last night and it was soooo very good!!! We loved loved loved it!!! It was so easy too. My kinda meal! Tonight we are serving up Part Two of our Double Duty meal of the week - Chicken Enchiladas with Salsa Verde.
chix-enchiladas-with-salsa-The enchiladas are creamy without being too creamy. Spicy without being too spicy. And just simply delicious! The best part is that the meal is so quick to get on the table too!

Here is a sneak peak at tomorrow night's dinner - Pizza Bread Roll-ups. This is a really great meal to get your kiddos involved in the prep. My kids love to brush on the egg and help sprinkle the cheese and pepperoni! Most of all they love eating them!  I hope yours do too! This is a very fun and tasty way to kick off the weekend! Have a great one!!!pizza-bread

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Recap of the week

Wednesday, 02 March 2011 08:39 PM Written by

I hope you are all enjoying your week! The meals have been fabulous! We kicked things off on Meatless Monday with Falafel - this is definitely one of those meals to expand your tastebuds! My kids will have a few bites but prefer the Feat Cheddar Pizzas. My hubby and I think they are delicious! And it is such an afffordable meal!

falafelAnd then on Tuesday we took advantage of the BOGO free special at Giant Eagle and roasted not one but TWO birds!!! This saves so much time!!!! You have already done the prep work for your dinner on Thursday! The Enchiladas are super easy and incredibly tasty!

Roast-ChickenTonight we expanded our palettes again and visited Asia with Pork Lo-Mein. Such a yummy and super easy dish! What did you think???

Join the conversation:

Weekly Menu for the Week of Feb. 28

Friday, 25 February 2011 09:39 PM Written by

coupons2Welcome to my weekly menu!

Following a plan will save you lots of money! Follow a plan and using grocery store specials AND coupons ... you are saving BIG money!!! Most stores will list your savings at the bottom of the receipt. Giant Eagle will even total your annual savings! Looking at the last 12 months of savings - at GE alone - we saved almost $1,300!!! I also shop at Costco with coupons and take advantage of specials and sales at various stores! It feels so good when we can see the rewards. You could set up your own "slush" fund with the savings you realize by taking advantage of specials and sales! Just set up an account and pay yourself! Last year I paid for our pool pass and then some! Set a goal and start saving NOW!

This week we have another great menu taking advantage of specials and items that should be in our freezer. We will kick things off with Falafel - branch out and try something new! This is such an easy recipe! If you don't think your kids will go for it I have included an easy Feta-Cheddar Pizza for the little ones. We are also going to roast chickens - always roast 2 at a time!!! This will save you so much time and money! We will take the leftover chicken and create some incredibly delicious and super easy enchiladas!!!

We are going to end the week with a kid and family favorite - Pizza Bread Roll-ups! Use a coupon for the pizza dough and grocery specials for the pepperoni and cheese! Be sure to have the kids help!

I would like to send a BIG THANK YOU to Robin Rishel for your wonderful letter to paper about my menu!!! I love hearing from everyone!!!

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

Falafel
Cucumber Yogurt Sauce
Salad

Falafel

½ t. chili garlic paste
½ t. of curry
2 T. chopped fresh cilantro
2 T. chopped fresh parsley
1 t. cumin
½ t. salt
¼ t. ground black pepper
½ cup of bread crumbs
Juice of one lemon
15 oz. can chickpeas, drained
2 T. canola, divided
3 pita or flatbread warmed
Slices of tomato
Slices of cucumber
Yogurt Sauce – recipe below

In a food processor, combine the chili garlic paste, cilantro, parsley, cumin, salt, pepper, breadcrumbs, and lemon juice. Add the chickpeas and pulse until the chickpeas are well chopped. Form the mixture into 9 patties, using about ¼ cup of the mixture for each.
In a large skillet over medium, heat 1 T. of the canola oil. Fry half of the patties until the bottoms are lightly browned, about 1 to 2 minutes. Use a spatula to carefully flip the falafel and brown on the other sides, about another 1 to 2 minutes. Transfer the falafel to a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and repeat with the remaining ingredients. To serve, arrange 3 falafel on each flatbread, add slices of tomato and cucumber and top with the yogurt sauce.

This will only serve 3!!! So plan accordingly!!! My kids stuck their noses up so I made them Feta-Cheddar Pizzas. Top a pita with cheddar cheese and pop in a 400° oven until the cheese melts. Top with crumbled feta. They LOVE this!!!

Yogurt Sauce

1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼- ½ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint

Combine all of the ingredients and place in the fridge for at least 1 hour before serving.

Tuesday

Roasted Chicken
Baked Sweet Potatoes
Steamed Green Beans

Roasted Chicken – Double Duty

2 whole chickens – roasting or fryers – this depends on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.

If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.

Also – pop the potatoes in the oven for the last hour. Let the chickens rest prior to serving.

Serve one roasted chicken and cover and refrigerate the other for later use.

Wednesday

Pork Lo-Mein
Steamed Broccoli

Pork Lo-Mein – adapted from Cooking Light

½ lb. of spaghetti
1 bunch of green onions, sliced
1 T. sesame oil
1 cup of sliced red bell pepper
3 boneless pork chops, cut into strips
½ small pkg. of mushrooms sliced
¼ cup of chicken broth
¼ cup of teriyaki sauce
1 – 2 t. of chili garlic sauce

Cook pasta according to its directions. Heat the oil in a large skillet and add the onions, bell pepper, pork and mushrooms. Sauté for 5 minutes. Combine the chicken broth, teriyaki and chili garlic sauce and add to the pork mixture. Add the pasta and toss to coat.

Thursday

Chicken Enchiladas with Salsa Verde
Refried Beans

Chicken Enchiladas with Salsa Verde

1 (7 oz.) bottle or can of salsa verde
2 cups of shredded cooked chicken (Leftovers from Tuesday Night)
1/3 cup of cream cheese
8 flour tortillas – taco size
Cooking Spray
¼ cup of shredded Monterey Jack
½ t. of chili powder

Preheat oven to 425˚

Combine the chicken and cream cheese in a large bowl. Stir in ½ cup of the salsa and reserve the rest. Spoon about ¼ cup of the chicken mixture down the center of each tortilla and roll up. Place the tortilla seam-side down in an 11x7 baking dish coated with cooking spray.

Pour the remaining salsa mixture on top of the enchiladas and sprinkle with the cheese and chili powder. Bake for 20 minutes or until heated through.

Friday

Pizza Bread Rollups
Salad

Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)

1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
1 pkg of sliced pepperoni
1 t. of dried Italian seasoning
¾ cup of pizza sauce

Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.

Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.

This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.

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
Salad – GE special on bagged salads
Cilantro
Parsley
2 Lemons
Tomato
Cucumber – seedless
Garlic
Mint
2 small onions
Sweet potatoes
Green onions
Red bell pepper
Small package of mushrooms – GE special
Broccoli – GE special

Deli
Pita or flatbread
Pepperoni – GE special on GE brand

Spices/Oils/Vinegars/Condiments
Curry
Cumin
Canola oil
Ground red pepper
Olive oil
Poultry seasoning
Sage and thyme – could use fresh
Chili powder
Italian seasoning

Canned Goods/Ethnic Foods/Dry Goods
Chili garlic paste
15 oz. can of chickpeas
Spaghetti – GE special on GE brand $1/box
Sesame oil
Can of chicken broth
Teriyaki sauce
Refried beans
7 oz. can or bottle of salsa verde – green salsa
Pizza sauce

Seafood/Meat Case/Butcher
2 Whole roasting chickens – GE BOGO or Fryer chickens (they are smaller but not BOGO)
3 boneless pork chops – should have some in your freezer from last week's special!

Frozen Foods
Green beans

Dairy
Plain yogurt
Cream cheese
Tortillas – taco size
Monterey Jack cheese
Pizza crust – coupon on coupons.com
Eggs
Mozzarella cheese – GE special on Sargento – look for coupon

Bread
Plain bread crumbs

Misc.

Join the conversation:

Asian Pork Wraps

Tuesday, 22 February 2011 05:49 PM Written by

asian-pork-wrapsHappy Tuesday and Happy Snow day for many of us!!! I must say - I was a bit excited when the Robo-Call came in this morning announcing that school was cancelled! We did a little sledding and relaxed at home!

The house smells amazing!!! Asian Pork Wraps are on the menu tonight! These are a HUGE fan favorite! We have been making these in our family for quite awhile. I have said before that my kids will gobble up anything on a slider roll. The same holds true for wraps!

In case you have too many leftovers, do not worry. We are going to reinvent these on Friday night for a Take-out dinner at home! AND if there are still too many leftovers, freeze them! These will reheat wonderfully in a skillet over medium heat.

I hope you enjoy dinner and have a wonderful evening!

Join the conversation:

Weekly Menu for the Week of Feb. 21

Friday, 18 February 2011 05:02 PM Written by
grocery-shopping

Welcome to my weekly menu!!!

As I am writing this week’s menu, the weather is beginning to get colder again. Oh well … it is February and winter is still upon us. However, I have certainly been bitten by the “bug” and have Spring Fever!!!

This week we are having a few “Fan Favorites” and I am really excited about because not only are they delicious dinners, we are able to take advantage of great specials at the grocery!!! We are going to kick things off with Meatless Monday and have Ziti and Spinach Parmesan! This makes A LOT and will be perfect to reheat for lunches or to have leftovers later in the week. On Tuesday – and if this recipe is new for your house call it Test Kitchen Tuesday and have your kids wear “Judge” badges – we are having Asian Pork Wraps! Once again the crock-pot will be your best friend that day! This is also our Double Duty meal of the week. Leftovers will be reinvented on Friday night for a “take-out, Happy Hour at home” by whipping up Lettuce Wraps with dipping sauces that mimic that little restaurant that is so hard to get a table in less than hour! You know which one I am talking about! We will also have Baked Chicken and Pierogies! Great specials and great recipes!!!

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

Onion Baked Chicken
Wild Rice
Green Beans

Onion Baked Chicken

3 lbs. chicken quarters or bone-in breasts
1 T. olive oil
1 T. onion powder
1 ½ t. Italian seasoning
1 t. salt
½ t. garlic powder
½ t. paprika
¼ t. black pepper

Preheat oven to 375˚.

Brush chicken with olive oil. Mix seasonings in a bowl and coat the chicken evenly with the mixture. Place the chicken in a shallow baking dish. Bake for 45-50 minutes or until the chicken is cooked through.

Thursday

Leftovers
Or
Pierogies and Sausage
Broccoli
Applesauce

Pierogies and Sausage

½ stick of butter
1 box of frozen peirogies
1 lb. of smoked sausage or Kielbasa, sliced
Sour cream

Heat a large non-stick skillet on medium-high heat and add the sliced sausage. Brown on all sides until heated through.

In a separate skillet, melt the butter. Add the FROZEN pierogies!!! Yes I said add them frozen ... it makes a huge difference! Boiling them first will make them a bit soggy. Turn the pierogies frequently until cooked through and crisp on both sides.

Serve them with sour cream.

Friday

Pork Lettuce Wraps
Fortune Cookies

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!

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
Salad – GE special
Medium onion
1 lb. of fresh spinach
Ginger
Garlic
Shiitake mushrooms – about 6 large – regular mushrooms are on sale and would work fine!
Cabbage
Green onions
Head of broccoli
Carrots
Head of lettuce – iceberg or Bibb

Deli
Italian bread for garlic bread
Parmesan cheese

Spices/Oils/Vinegars/Condiments
Olive oil
Crushed red pepper flakes
Sherry cooking wine
Canola oil
Soy sauce
Onion powder
Italian seasoning
Garlic powder
Paprika
Sugar
Ketchup

Canned Goods/Ethnic Foods/Dry Goods
35 oz. can of Italian peeled tomatoes – GE special
Penne, ziti or farfalle – GE special on Barilla –look for coupon for extra savings
Hoisin sauce
Sesame oil
Wild rice
Applesauce
Chopped water chestnuts – small can
Rice wine vinegar
Hot mustard
Garlic and chili paste
Fortune cookies

Seafood/Meat Case/Butcher
2-3 lb. boneless pork roast, or 8-10 pork chops or 2 pork tenderloins – GE special on the whole loin
3 lbs. chicken quarters or bone-in breasts – GE special
Smoked sausage or kielbasa – GE special

Frozen Foods
Green beans – GE special
Pierogies – GE special

Dairy
6 oz. mozzarella cheese – block
12 flour tortillas – taco size
Sour cream

Bread

Misc.

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Asian Meatballs, Lentil Soup and Happy Friday!

Friday, 18 February 2011 07:18 AM Written by

WOW- this week flew by! Time flies when you are having fun right? Who isn't having fun with this amazing weather!!! The minute the weather turns - and yes I know it will turn back to cold again - it gets me thinking about all the wonderful grilling dinners we will have!!! Have a great grill recipe you would like to share? Please email me at This email address is being protected from spambots. You need JavaScript enabled to view it. . I LOVE new recipes!!!

asian-meatballsSo let's talk about the dinners we had over the past couple of days. What did you think of the Asian Meatballs??? My husband and I loved them but the kids thought they were too spicy this time. I knew I added too much of the Chili Garlic Paste the minute I mixed it in. The kids just drank more milk than normal. I just love the combination of flavors - the heat and the sweet!

The leftovers were wonderful reheated as well! That isn't always the case with leftovers. Sometimes it works and then again sometimes it doesn't.

Last night - not the greatest weather for a hearty soup - was Lentil Soup. My mother and sister always made lentil soup when we were growing up. I used their recipe as the base for this but then added my own twist to it! This is a very hearty and healthy soup! I love the addition of rice ... and that we used up the leftover rice from the meatballs dinner. Kale is a great leafy green veggie full of vitamins!!! Spinach would also be wonderful substitute if you were not a fan of kale.

We tried kale for the first time a few years ago. It arrived in my share from our CSA - Community Supported Agriculture. (We will talk more about this in the coming weeks.) At the time, I was preggers with Baby #3. My husband declared that if it was a boy he wanted to name him Kale. I said "Really????? Isn't that the stinky green leafy vegetable?" I had never heard of anyone named Kale ... after a bit of research there were a few other Kale's out there ... but I knew I didn't want my son named after a smelly veggie. As it turned out, Kale is not that stinky of a veggie, at least I don't think so, and Baby #3 is our sweet and full of joy baby girl - Meredith.

lentil-soupEnjoy your pizza tonight to kick off a great weekend!!!

 

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Chicken Marsala

Tuesday, 15 February 2011 01:20 PM Written by

chicken-marsalaChicken Marsala - when I tried this many many moons ago, it had me at "Hello." So simple and so very tasty! Also very kid friendly! Only one of my kids truly appreciates the beauty and taste of the mushroom. Because the other two scoot them to the side of their plates, it just leaves more for the rest of us!

This is as close to restaurant quality as you can get. I am sure some of you out there have a family recipe that has been handed down through the years. If you think it is better than this recipe and are willing to share, please do so!!! You can contact me at This email address is being protected from spambots. You need JavaScript enabled to view it. or as always, follow me on Facebook - Menus That Save by Kristen Kill Reisinger.

Have a wonderful day and enjoy this bright sunshine!!!

 

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