Menus That $ave

Lemon and Basil Salmon

Tuesday, 11 January 2011 09:25 AM Written by

salmonHello everyone! Are you bracing for the snow? Be happy that you already made it to the grocery for the week so you do not have to fight everyone scrambling for milk and TP as they prepare for being snowed in ... last I heard it was a couple of inches. Not getting excited. Although I would love a snow day!

Tonight's dinner is Salmon with Basil and Lemon. We are serving it up with fresh steamed broccoli for a very healthy dinner. I hope you enjoy it. 

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Monday is Meatloaf!

Monday, 10 January 2011 02:45 PM Written by
Meatloaf
Cheeseburger Meatloaf

Happy Monday everyone!!! Tonight's dinner is an oldie but goodie - Meatloaf!!! We are big fans of this dish! Everyone eats seconds and will devour the leftovers later in the week! It is so easy!

If you are pressed for time, consider making mini-loaves and bake them on a jelly-roll pan. This will save LOTS of time! Keep the oven temp the same and then decrease your cooking time to about 25-30 minutes. Once the loaves are firm to touch and the juices running are clear you should be good to go! Add the chili sauce about half-way through the cooking time.

Another option is to make this meal ahead of time! It is one of the best dinners to reheat! You could also freeze any leftovers you may have. I hope you all enjoy dinner tonight! My mouth is already watering just looking at the pic!

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Weekly Menu for the week of Jan. 10

Friday, 07 January 2011 05:11 PM Written by

Welcome to my weekly menu!!!

Keep your resolutions for staying organized and for saving money at the grocery and follow my weekly menu plan! For those of you new to the plan, you can follow it exactly as it is published or you can tweak it to your specific tastes and schedules. Either way – follow some sort of a plan or you will fall into the dreaded take-out and drive-thru trap!!!

I would like to send a BIG THANKS to Pittsburgh Mom for mentioning and adding my blog to their website! What a wonderful site full of resources and answers to all of those questions we parents have.

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

Cheeseburger Meat Loaf
Mashed Potatoes
Peas

Cheeseburger Meatloaf - adapted from Southern Living

2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce

Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.

Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.

This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.

Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.

*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.

Tuesday

Lemon and Basil Salmon
Steamed Broccoli

Lemon and Basil Salmon – adapted from allrecipes.com

2 t. minced garlic
1/3 cup of olive oil
2 t. dried basil or 1 T. of fresh
½ t. salt
½ t. of pepper
Juice of 1 lemon
2 T. parsley
4 – 6 oz. salmon filets

Place the salmon in a glass dish. Mix all of the ingredients together and pour over the salmon. Place in the fridge and marinate for 1 hour. Remove the salmon and place on foil. Pour the marinade on top and seal to make a foil packet. Place the packet in a glass baking dish and bake in a 375° oven for about 40 minutes or until the fish flakes.

Wednesday

Greek Chicken Breasts
Orzo
Green Beans

Greek Chicken Breasts - adapted from Southern Living

¼ cup flour
1 T. dried oregano
½ t. salt
4 boneless, skinless chicken breasts
3 T. olive oil
1 (14.5 oz.) can of petite diced tomatoes
1/3 cup of chicken broth
1 (2.25 oz.) can of chopped black olives
2 T. of capers
¼ cup of feta cheese

Heat oil in a large skillet over medium-high heat. Combine flour, oregano, and salt in a shallow dish. Dredge chicken breasts in the flour mixture. Cook chicken in the hot oil until browned on both sides. Add tomatoes and broth to the skillet. Reduce heat and simmer 10-15 minutes – depending on the size and thickness of each chicken breast. Add olives and capers and cook until heated through. **** I am not a fan of olives but they do add a nice flavor to this dish and because they are chopped I don't really notice them. On the other hand my kids will eat olives straight from the jar, can or wherever they can get their hands on them.

To serve, place chicken with tomato mixture on top of cooked orzo. Sprinkle feta cheese on top and enjoy! This is one of our favorites!!!

Thursday

Leftovers!!!!

Meatloaf Sandwiches or Salmon Salad or wraps!

Take all of your leftovers and reinvent them for a quick dinner!

Meatloaf Sandwiches

My kids LOVE meatloaf sandwiches! We definitely warm them up – some people can eat the meatloaf cold ... I am not one of them! We use regular hamburger buns or slider rolls! The smaller the sandwich the more apt my kids are to eat it! We add pickles, ketchup and a few will add mustard too! Serve with chips and grapes and dinner is served!!!

Salmon Salad or Wraps

If you have any leftover salmon, use it in a salad made of field greens, grape tomatoes, red onion and cucumber. Toss with a light lemon vinaigrette and serve with crusty bread. Oh so healthy and yummy ... this would be a perfect lunch too! Pack it up for work and everyone around you will be soooooo jealous!

If you prefer to wrap it up, grab spinach, whole-wheat or sun-dried tomato wraps and use the same ingredients as the salad. Either way it is a healthy meal and you will save lots of time and money!

Friday

Black Bean and Corn Chili
Rice
Chips and Salsa

Black Bean and Corn Chili

2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic

Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week!

Serve on top of rice.

Toppings: Cheddar cheese, sour cream or crushed tortilla chips

This is an easy Friday night recipe – invite friends and serve margaritas and cold beer! Lemonade for the kids!

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
Potatoes – GE special
Medium onion – GE special
Broccoli – GE special
Garlic
Lemon
Field greens for Salmon salad
Red onion for salad
Cucumber for salad – GE special
Green onions

Deli
Feta cheese
Slider rolls or hamburger buns for Meatloaf sandwiches
Wraps for salmon wraps

Spices/Oils/Vinegars/Condiments
Worcestershire Sauce
Dry mustard
Garlic powder
Chili Sauce
Olive oil
Basil
Parsley
Oregano
Chili powder
Cumin

Canned Goods/Ethnic Foods/Dry Goods
Regular oatmeal
Orzo – GE special on San Giorgio
Can (14.5 oz.) of petite diced tomatoes
2 Cans of chicken broth
Can (2.25 oz.) of chopped black olives
Capers
Rice – white or brown
2 cans of black beans
1 (14.5 oz.) can of crushed tomatoes
1 (14.5 oz.) can of diced tomatoes with green chilies
2 (4 oz.) cans of diced green chilies
Salsa

Seafood/Meat Case/Butcher
2 lbs. of ground beef or a meatloaf mix – GE special on ground beef
4 – 6 oz. salmon filets – GE special
4 boneless, skinless chicken breasts – GE special

Frozen Foods
Peas – GE special on Birds Eye
Green beans – GE special on Birds Eye
Box of frozen corn – GE special on Birds Eye

Dairy
Shredded cheddar cheese – GE special on Kraft – look for coupon!
Milk
Eggs
Sour cream

Bread

Misc.
Tortilla chips

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Meatball Hoagie!!!

Friday, 07 January 2011 04:59 PM Written by
meatball-hoagie
Meatball Hoagie

Happy Friday!!! Congratulations on surviving the first week of the new year!!! I don't know about you but I am tired ... and so are my kids! Looking  forward to a great weekend and here is an easy way to kick it off - serve up Meatball Hoagies! Split open hoagie rolls and cover with cheese. Pop them under the broiler for a few minutes until the cheese melts and the bun is toasted. Warm up the leftover meatballs and slice in half for the little mouths in your house. Place the warmed meatballs on top of the cheese in the hoagie roll and dinner is served!!!

A nice toasty, warm sandwich to kick off a cold weekend. Order a movie and make it a family night! We like to throw down a table cloth on the floor in front of the TV and have a picnic! Enjoy!!!

 

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Black Bean Soup with Quesadillas

Thursday, 06 January 2011 12:22 PM Written by
Balck-Bean-Soup-with-Quesad
Black Bean Soup

It is late in the week. We are tired. Snow is falling. We just want to curl up with a blanket and nap. But what about dinner??? Problem solved ... Black Bean Soup and Cheese Quesadillas. Throw a couple of cans of black beans and a can of beef broth - chicken broth will do if you don't have beef - and puree in a food processor or blender. Add a cup of your favorite salsa and a little bit of cumin. Pour the whole thing into a sauce pan and warm up. It is that simple people! Anyone can do this!

And look at these happy faces ...

kidsThis is what happens on Test Kitchen Tuesday! I am not sure who was more surprised ... the kids or myself that they actually liked the Black Bean Soup! Quesadillas have always been a hit in our house but the soup?! It doesn't look like any of their favorite soups but before I knew it they were dipping the quesadillas into the soup and scooping it onto tortilla chips!

Expand your family's tastebuds and your kiddos may just surprise you! Of course, having salsa music playing in the background and letting your kids dance around the kitchen helps too!

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Caramelized Onion Chicken

Tuesday, 04 January 2011 12:34 PM Written by

Caramelized-Onion-ChickenCall it Test Kitchen Tuesday in your house and try Caramelized Onion Chicken tonight! The combination of soy sauce, fresh ginger, rosemary, red wine vinegar and yes ... raspberry jam is simply amazing!!! This is one of my favorite dishes! Not only does it taste amazing - and I think this would be an incredible sauce for duck - but it is super quick and easy! Don't be afraid of the jam! Yes there is a definite sweetness to this dish. But the addition of soy sauce and red wine vinegar help satisfy even the pickiest of eaters! And don't forget about the unbelieveable flavor fresh ginger adds to a dish!

When using fresh ginger, here is a tip about storing the remaining root in your freezer from my friend Dawn. Simply wrap the leftover piece of ginger in a freezer bag and store in the freezer. This will keep for a few months! There really is no substitute for fresh ginger!!!

Get out of your comfort food zone and try something new! My soon-to-be 7 yr. old son had two servings!!! So therefore - Kid Approved!!!

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Weekly Menu for the Week of Jan. 3

Friday, 31 December 2010 08:57 PM Written by

happy_new_year

 

HAPPY NEW YEAR!!!!

Well . . . what are your resolutions? Are you looking to save money, save time in the kitchen, or maybe prepare healthier meals for your family? You are in the right place!!! It is a new year and we are kicking things off with a time and money saving menu that you and your family will love!!!

We are starting the week with Spaghetti and Meatballs – this is our Double Duty meal of the week! We will use our leftover meatballs for Friday night Meatball Hoagies! This is also a freezer friendly meal for a super quick speedy dinner in the future when you are slammed with work or volunteering or kids' activities and dinner slipped your mind. This is a great make-ahead meal that you could prepare on Sunday while you are watching football ... or maybe you will be taking down all of the holiday decorations while everyone else in your house is watching football. Either way – whip up the meatballs and let them simmer all day! Be careful – Monday's dinner may become the Sunday meal!

We are also serving up Caramelized Chicken in a raspberry ginger sauce and Breaded Pork Chops with a creamy mushroom and wine sauce. Our veggie meal of the week is Black Bean soup and Cheesy Quesadillas! This is soooo quick and easy and absolutely delicious!

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 and Meatballs
Tossed Salad
Bread

Spaghetti and Meatballs (Double Duty Meal)

Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.

I use a meatloaf mix (prepackaged in the meat case at GE – it is ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.

Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal and this is our Double Duty meal of the week!!!

Tuesday

Caramelized Onion Chicken
Couscous
Peas

Caramelized Onion Chicken (adapted from Southern Living)

1 lb. chicken breast tenders
Salt and pepper
1 medium onion, sliced thin
1 T. olive oil
½ cup seedless raspberry jam
1 T. red wine vinegar
1 T. soy sauce
1 t. fresh grated ginger or bottled minced ginger
½ t. dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium–high heat. Add sliced onions and sauté until soft. Add chicken to the pan and cook about 4 minutes on each side until done. Remove onion and chicken from pan, set aside, cover and keep warm.

Add jam and the rest of the ingredients to the skillet and cook for 2 minutes, stirring constantly to loosen up the browned bits from the skillet. Return the chicken and the onions to the pan. Stir together and heat through.

Wednesday

Breaded Pork Chops with a White Wine and Mushroom Sauce
Wild Rice
Steamed Broccoli

Breaded Pork Chops with White Wine Sauce and Mushroom Sauce (adapted from all-recipes.com)

6 boneless pork chops
1 t. garlic powder
1 t. seasoning salt
2 eggs beaten
¼ cup of flour
2 cups Italian-style seasoned breadcrumbs
4 T. olive oil
1 pkg. of mushrooms, sliced
1 can of cream of mushroom soup
½ cup of milk
1/3 cup of white wine

Preheat oven to 350˚

Rinse and pat dry pork chops. Season with garlic powder and seasoning salt to taste.

Dredge pork chops in flour, then egg and then coat liberally with bread crumbs. Heat oil in skillet over medium-high heat. Fry the pork chops until breading appears well browned. Transfer chops to a 9x13 pan. Meanwhile sauté mushrooms in a little butter. Place on top of pork chops.

Mix together soup, milk and wine. Pour over pork chops and bake for 30 minutes – uncovered.

Thursday

Black Bean Soup
Cheesy Quesadillas
Chips and salsa

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
Butter or oil

To assemble, butter or lightly oil one side of each tortilla. Layer cheese on top of one of the tortillas and then 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

Meatball Hoagies
Chips
Hot Fudge Sundaes

Meatball Hoagie (Double Duty from Monday)

Meatballs
Sliced provolone cheese
1 pkg. of hoagie rolls

Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut the meatballs in half – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.

Hot Fudge Sauce – this is a family favorite and once you try it you will never use anything else again!

1 – 14.5 oz. can of evaporated milk – use the regular only - not light or fat free – it won't turn out the same and we are talking Hot Fudge here folks!
2 cups of sugar
4 oz. unsweetened chocolate
¼ cup of butter
1 t. vanilla
1.2 t. of salt

Heat milk and sugar to a rolling boil, stirring frequently. Once boiling whisk for at least 1 minute – be careful it will want to boil over. Add the chocolate squares and beat with the whisk until smooth. This will take a few minutes. Remove from the heat and add butter, vanilla and salt. Stir until well blended. This is best to make before you start the hoagies. That way the sauce will have set and will be still be nice and warm to serve on top of ice cream. 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

Produce
Salad – GE special
Medium onion – GE special
Ginger
Mushrooms – small package
Green onions

Deli
Italian Bread
Parmesan cheese
Hoagie rolls

Spices/Oils/Vinegars/Condiments
Olive oil
Seedless Raspberry jam
Red wine vinegar – GE special
Rosemary
Garlic powder
Seasoning salt
Flour
Cumin
Evaporated milk (14 oz. can)
Sugar
Unsweetened chocolate squares
Vanilla

Canned Goods/Ethnic Foods/Dry Goods
Spaghetti sauce – or your homemade sauce – GE special
Spaghetti
Soy sauce
Couscous
Wild rice
Cream of mushroom soup
2 cans of black beans (14.5 oz cans)
Can of beef broth
Salsa – GE special

Seafood/Meat Case/Butcher
Meatloaf mix (or whatever you prefer for your meatballs)
Chicken tenders or Chicken Breasts – GE special
6 boneless pork chops – GE and Kuhn's specials on the whole pork loin – have the butcher cut into chops

Frozen Foods
Peas
Broccoli
Ice cream – GE special

Dairy
Eggs
Milk
Sour cream
Shredded Monterey Jack and cheddar cheese – GE special on Kraft
Flour tortillas
Sliced provolone cheese
Butter

Bread
Italian Seasoned Breadcrumbs

Misc.
White wine
Tortilla chips – GE special on Tostitos
Chips – GE special on Lays

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Merry Christmas

Saturday, 25 December 2010 06:34 AM Written by

Merry Christmas!!!

Due to the holiday weekend, the next weekly menu from Menus That $ave will be published after the New Year.

From my family to yours we wish you a safe, healthy and prosperous New Year!

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