Arts, Entertainment, Living
Welcome to my weekly menu!!!
So what are your Memorial Day weekend plans? If you haven't planned your menu yet you may want to take a peek at what we are having on Tuesday night. BBQ chicken and Baked Beans! The Baked Bean recipe is for a double batch. You could make them this weekend and have leftovers on Tuesday. These also freeze very well. I will make a double batch and freeze them in small zip-lock bags and enjoy them all summer long!
We have another great menu with quick and tasty dinners for these crazy May days!!! Remember – you can take any dinner with you to the ball park or lacrosse field or wherever you may be going with the right containers.In fact, we are having Mac and Cheese on Wednesday. I will prepare the dinner in my French Corningware – you know the one with the glass lid? I will pack the entire thing in a large basket or cardboard box – because the bottom will be so hot, right? I then dish it up out of the back of my Suburban ... and there have been a few times where I feed others. Everyone still gets a hot dinner and a chance to see or play in the game! Don't knock it till you try it! Packing dinner on the go is really very simple! Have a GREAT weekend!!!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 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!
Happy Memorial Day!!!
BBQ Chicken (adapted from Food Network)
2 quarts of water
2 T. of kosher salt
¼ cup of brown sugar
2 minced garlic cloves
4 sprigs of fresh thyme or 1 T. of dried thyme
6 bone-in chicken breasts or chicken legs or thighs
2 cups of your favorite BBQ sauce
Mix the water, salt, brown sugar, garlic and thyme in a 2-gallon sized zip-lock bag. This is the brine and will help season the chicken. Add the chicken, close the bag and refrigerate anywhere from 15 minutes to 2 hours – depending on how much time you have.
Preheat oven to 375˚. Prepare the grill by spraying Pam on the grate and then preheat the grill to medium heat. Take the chicken out of the brine and pat it dry with paper towels. Place the chicken on the grill and cook for about 5 minutes per side. Transfer the grilled chicken to a jelly-roll pan or cookie sheet and place in the oven. Cook in the oven for 15 minutes. Remove the chicken and cover it with BBQ sauce and cook for an additional 30 minutes basting a second time with BBQ sauce about half-way through.
These are my favorite baked beans! This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.
2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 oz. each) cans of baked beans
1 44 oz. bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle KC Masterpiece Hot and Spicy Barbecue Sauce
Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.
Macaroni and Cheese
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
1 lb. ground beef
Shredded cheddar cheese
Small bags of Frito Chips or a large bag of Fritos
Brown the ground beef and drain. Add the taco seasoning and keep warm. To assemble, open up the small bags of Fritos and gently crush a bit. Spoon in some taco meat and add cheese and lettuce and salsa. Give the kiddos a fork and let them eat the tacos out of the bag!
If you choose to buy the big bag of Fritos – it is a bit cheaper – just crunch up some Fritos into the bottom of a bowl and add the taco meat and toppings. Rather than a "Walking Taco" you are serving up Taco Bowls! Either way it is a fun way to have dinner! Throw down a table cloth on the floor – or picnic blanket – in front of the TV and order a family movie and enjoy the start to a GREAT weekend!!!
BBQ Chicken Pizza
BBQ Chicken Pizza
1 (12 in.) pre-baked pizza crust (Boboli)
½ cup of BBQ sauce – leftover from Tuesday's Dinner
Leftover chicken cut into chunks
1 medium red onion, sliced
1 cup of shredded cheddar and Monterey Jack cheese – Mexican blend cheese
¼ cup of fresh cilantro
Preheat oven to 400˚. Sauté onions in a large skillet in 2 t. of canola oil. Spread the BBQ sauce over the pizza crust. Top with the chicken, cilantro, grilled onions and cheese.
Bake in the oven for about 10-12 minutes or until the cheese has melted and is bubbly.
For Ranch lovers, drizzle ranch dressing over pizza when it comes out of the oven or serve it on the side to dip.
*** If you are using fresh pizza dough, pre-bake the crust before adding the toppings.
Flat bread or a pre-baked pizza crust (Boboli)
Leftover taco meat
1 cup Monterey Jack/cheddar cheese blend
Brush the flatbread with olive oil, minced garlic, and sprinkle chili powder on top. Cover with Monterey Jack/Cheddar blend cheese and bake in a 450˚ oven until the crust is crisp and the cheese has melted – about 8-10 minutes.
Top with leftover taco meat. Sprinkle additional cheese on top and place under the broiler until the cheese has melted and the toppings are warmed.
Dollop with salsa and sour cream and fresh cilantro if you have some on hand. Add shredded lettuce, tomatoes and sliced olives.
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!
Cole slaw - GE special
Onion - GE special
Tomatoes for tacos and Mexican pizza
BBQ sauce – 2 bottles - GE special
44 oz. bottle of ketchup - GE special
Mustard - GE special
Canned Goods/Ethnic Foods/Dry Goods
4 – 28 oz. cans of baked beans
Box of elbow macaroni
Boboli or other prebaked pizza crust- 2 if making more than one pizza
6 bone-in chicken breasts or thighs or legs - GE special
3-4 pounds of hamburger - GE special on value pack
Shredded Monterey Jack/Cheddar blend cheese – 6 cups total – maybe more
8 oz. velveeta
Half and half
Sour cream – for tacos or Mexican pizza
Fritos – a large big or several small bags for "Walking Tacos"