Arts, Entertainment, Living
Welcome to my weekly menu!!!
Spring is coming ... Spring is coming. I keep telling myself that. Despite the fact that little white snowflakes keep coming down. I looked ahead to the weather for the week and it looks a lot better! In fact, it is time to fire up the grills! I know that there are a few of you out there that are still afraid of the big bad nasty grill. Come on people – it is so easy! We are going to be grilling a lot very soon. So ease into it if you need to but be ready for some fabulous dinners from the grill!
This week the kids wanted a say in the menu ... they always have a "say" in what is on the menu because they need to eat it - right? Well, this week they insisted on Pizza Pasta! My children will eat pizza in any form. And they will eat just about any kind of pasta. Sound familiar? Well, I combined the two and it was a HIT! This recipe is super easy and delicious. My almost 4 year old daughter, Meredith, pointed her little finger at me and told me to "put this on the menu." Mama listened. I hope you enjoy this recipe and the rest of the menu.
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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!
Tilapia with Lemon and Dill
Tilapia with Lemon and Dill - adpated from Southern Living
4 (5-oz.) fresh tilapia fillets
Salt and pepper
2 lemons, sliced
2 t. dill
2 t. parsley
2 T. butter
Preheat oven to 375°. Sprinkle fillets with salt and pepper.
Cut parchment paper into 4 (13- x 9-inch) rectangles. Place 3 lemon slices crosswise in center of each parchment rectangle. Top with 1 fillet. Sprinkle fillets evenly with salt, pepper, dill, and parsley. Top each fillet with ½ T. butter. Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.
Bake at 375° for 20 to 25 minutes or until fish flakes with a fork. Serve immediately.
1 bunch of asparagus
1 T. of olive oil
Salt and pepper
Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.
You can broil the asparagus while you are plating up the rice and fish.
Buttered Angel Hair Pasta
Chicken Scallopini – adapted from Southern Living
4 skinless, boneless chicken breast halves
Juice of 1 lemon
Salt and pepper
½ C. Italian-seasoned breadcrumbs
2 T. olive oil
½ chicken broth
¼ C. dry white wine
3 T. capers
½ stick of butter
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Squeeze lemon juice over the chicken, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat the oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Add the capers and butter. Pour the sauce over the chicken to serve.
1 lb. Rotini pasta
1 lb. ground beef or turkey
1 cup of pepperoni – cut up
1 small package of sliced mushrooms
1 cup of pizza sauce
2 cups of your favorite marinara
1 ½ cups of mozzarella cheese
Cook the pasta according to the package's directions. Meanwhile, brown the beef and drain the fat. Return the beef to the skillet and add the pepperoni and mushrooms. Sauté for a few minutes until the pepperoni crisps a bit and the mushrooms are cooked through. Add the pizza sauce and marinara. Heat through.
Once the pasta is cooked and drained, combine it with the meat sauce and place in a 9x13 inch baking dish. Cover the pasta with mozzarella cheese and bake in a 350° oven for about 15-20 minutes or until the cheese is melted.
Buffalo Chicken Sliders
Carrot and Celery Sticks
Buffalo Chicken Sliders – adapted from Rachel Ray
8 boneless, skinless chicken thighs
3 T. butter
¼ cup of hot sauce – we like Frank's Red Hot
Blue cheese dressing or Ranch dressing – whatever your preference
Shredded cheddar cheese
Preheat your grill or your grill pan. Sprinkle the chicken thighs with the garlic and onion powder. Season with salt and pepper. Grill, turning once, until cooked through, about 10 minutes. Meanwhile, melt the butter in a small saucepan with the hot sauce. Once the chicken comes off of the grill toss the pieces with the hot sauce and butter.
Top each slider roll with a piece of chicken, a little bit of shredded cheese and lettuce and a dollop of either blue cheese dressing or ranch – whatever your preference.
If your kids don't like the hot stuff you don't have to combine their chicken with the hot sauce.
1 or 2 – 6 oz. cans of Tuna Fish, drained
2-4 T. of Mayo
1 stalk of celery, diced
½ red pepper, diced
¼ cup of diced cucumber
Salt and Pepper to taste
Combine Tuna, Mayo, and veggies. Season with salt and pepper. Set aside
Toast English Muffins. Once toasted, place a scoop of Tuna Salad on each muffin half. Top with a slice of tomato and shredded cheddar cheese. Place under the broiler until the cheese melts.
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!
Asparagus – GE special
Broccoli – GE special
Salad – GE special
Small package of sliced mushrooms
Strawberries – GE special
Bread for pasta
Pepperoni – GE special
Blue cheese or Ranch dressing – GE special on Marzetti – look for coupon!
Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown
Angel hair pasta – GE special on San Girogio
Chicken broth – GE special
Marinara – GE special
Rotini pasta – GE special on San Giorgio
2 (6 oz.) cans of tuna fish – GE special
4 tilapia filets – GE special
4 boneless skinless chicken breasts – GE special
1 lb. ground beef – GE special
8 boneless, skinless chicken thighs – Best deal is at Costco
Shredded cheddar cheese
Italian seasoned breadcrumbs