Gas Gift Card Deal!

This Friday, Saturday, and Sunday buy a $50 gas gift card and get $10 off at Publix!  See the weekly ad for details!

Saturday Surf and Turf

Amazing!  That’s the word I would use to describe tonight’s dinner!  Today we had boneless New York Strip steak (on sale for $7.99/lb at Publix, a savings up to $5.00), shrimp skewers (on sale for 10 for $10.00 at Publix), and steamed asparagus ($2.99/lb at Publix).

We started off by marinating the steak in Ken’s SteakhouseTeriyaki sauce (which is BOGO this week) for 30 minutes.  We also defrosted a few of the shrimp skewers.  I thought the shrimp skewers were going to be fresh, but they came frozen in a box.  Ideally, I would have defrosted these the night before by placing them in the fridge, but that didn't happen. Instead, I defrosted them by running them under water. It worked great this way.  We also marinated the shrimp in the same sauce.  My husband fired up the grill while I steamed the asparagus.  Everything turned out amazing and I would definitely have this meal again!  It was a success and super easy!

To drink, I had a glass of the Refresh by Turning Leaf wine.  I had the Moscato.  Can I just say that this is my new favorite wine?  It was bubbly and so delicious.  It went great with the steak and shrimp combo.  Yum!!  I can’t wait to have another glass!  This wine was BOGO at Publix 2 weeks ago.  I love BOGO wine!  I liked this wine enough to buy it again even not on sale.

Friday Night, Salmon Night!

Tonight was going to be steak and shrimp night, but I switched it up!  Instead we had salmon.  Salmon was on sale this week at Publix for $6.99 per pound.  I found a recipe on allrecipes.com called Grilled Salmon I.  If you read my post the other night, you would see that I have never made fish before and I was a little intimidated that I would ruin it, so with that thought in mind I read through lots of the comments on the recipe.  This is a 5 star recipe with over 2,400 reviews, so there was a ton of info to read.  I found one commented that said you can make this in the oven at 425 degrees for 15 minutes.  The poster wrote that you can bake them in foil packets with a little extra room for air inside.  I figured, why not?  By the way, salmon fillets were on sale.  Did you know that a salmon fillet STILL HAS THE SKIN ON IT?  I didn't know that and since I was already feeling in over my head it scared me!  All was ok though, I realized there is a fillet knife in the knife set, so I got to use it for the first time! 

The recipe on the site is for 1 1/2 lbs of salmon which is 6 servings.  Since I knew we would never eat that much, I only made half.  I used the foil packet method and threw them in the oven on a cookie sheet and guess what?  It turned out amazing!

Here's the recipe I used:

Season 3/4 lb salmon with lemon pepper, garlic  powder, and salt.

Stir together 1/6 cup soy sauce (I used reduced sodium), 1/8 cup brown sugar, 1/6 cup water, and 1/6 cup vegetable oil.

My salmon had skin, so I went ahead and cut it off.  I wasn't sure if I should cut the skin now or after cooking, but I thought it would be easier before since it gets flaky after cooking.  I would do it this way again in the future.

Place the salmon in a freezer bag along with marinade and turn to coat.  Allow to marinade in the fridge for 2 hours.

This is where I did my own thing.  I didn't grill the salmon, but instead I preheated the oven to 425 degrees and cooked it on a cookie sheet for 15 minutes.

The salmon turned out great.  We agreed that we would make this recipe again!  I recommend it!

For sides, we had salad and creamed spinach.
Salad was 2 for $4.00 this week at Publix and Ken's steakhouse dressing was BOGO.

Creamed spinach was BOGO two weeks ago.  We used the brand Birds Eye creamed spinach.  When I sent my husband to the store to get frozen spinach for a quiche, he came home with this.  I had never had creamed spinach before, so I had no idea what to do with it.  We ended up trying it as a side one night and loved it, so we stocked up!  It's easy to make because it comes in a container that you toss in the microwave for 4 minutes.  Even our 19 month old likes it- a miracle!  Our toddler didn't like the salmon or the salad though, so that was a bummer.

Tonight's dinner was a success!

I learned an important lesson too, my phone doesn't take great pictures!!  Time to get out the real camera!

Menu for the week of April 11

Here is the menu for the week of April 11^th!  I did my shopping at Publix and based the menu off of the current sale items.  I have to add that I do realize my dinners this week are vegetable heavy.  I have a toddler who LOVES fruit and it’s hard to get him to eat his veggies.  We are trying to incorporate more vegetables into our diet to encourage him to eat them.  Plus, veggies are zero PointsPlus on Weight Watchers (which I am doing), so the more veggies the better this week!

Here is my ultimate shopping list for the week:
Meat: New York Strip Steak, rotisserie chicken
Seafood: Large Shrimp Skewers, 1 1/2 lbs salmon fillets, stuffed scallops or clams
Produce: Asparagus, bagged salad (I'm getting 2), baby carrots, onion, garlic, tomato, green onions, avocado
Marinades/Dressing: Ken’s Steak House Marinade, Ken's Steak House dressing
Dairy: shredded monterey jack cheese, eggs, sour cream
Spices/Seasoning: Lemon pepper, Garlic Power, Salt, red pepper flakes, nutmeg, salt, pepper, taco seasoning mix
Baking: Brown sugar, vegetable oil
Extras: Soy sauce, Kraft freshtake cheese and breadcrumb mix, salsa, tortillas, sliced black olives
Frozen: Creamed Spinach, Boneless, skinless frozen chicken, 2 packages frozen chopped spinach, 2 pie crusts

Thursday-  Today we are going to have left overs from last night.  I snagged a large roast during last week’s sale and paired it with the red potatoes that were on sale.  It was awesome, but way too much to finish in one night.

Friday-Friday has always been our fun dinner night.  Usually we pick something up, so this dinner is a little bigger than usual, but will end up being cheaper than going out or take out. 

On the menu: Boneless New York Strip Steak ($7.99/lb- savings up to $5/lb) marinated with        Ken’s Steak House marinade (bogo), Steamed asparagus (bogo), Large Shrimp Skewers (10 for        $10)

Ingredients: New York Strip Steak ($7.99/lb), Ken’s Steak House Marinade (BOGO), Asparagus (one of the BOGO), Large Shrimp Skewers ($1 each)

Saturday- Fish is NOT something I cook often.  I’m excited to try this recipe for salmon because it has amazing reviews online.  I’m making the salmon recipe found here: Salmon Recipe   Maybe this will give me the confidence I need to cook fish in the future!

On the menu: Fresh Salmon Fillets ($6.99/lb- savings up to $3/lb), Creamed Spinach (was bogo 2 weeks ago), Bagged Salad (2 for $4.00)

Ingredients: 1 ½ lbs salmon fillets ($6.99/lb), Lemon pepper, Garlic powder, Salt, 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup water, 1/3 cup vegetable oil, Creamed Spinach (as a side, I stocked up when it was bogo 2 weeks ago, feel free  to substitute), Bagged Salad (2 for $4.00), Salad Dressing (Ken’s Steak House dressing BOGO)

Sunday- We had the stuffed scallops once before from Publix when they went on sale.  They were good and I definitely wanted to try them again (when they were on sale, of course).  You could also add some of those awesome shrimp skewers that are on sale.

On the Menu: Stuffed Scallops or Clams (whichever my husband picks) (10 for $10), Bagged        Salad (2 for $4.00)

                Ingredients:

                                Stuffed Scallops or Clams (10 for $10)

                                Bagged Salad (2 for $4.00)

Monday- I have never tried the Kraft Fresh Take Cheese and Breadcrumb mix before.  I’m not sure if it requires any other ingredients other than chicken, but I’ll have to check the package when I pick it up.  I can’t pass it up since it’s BOGO!

On the Menu: Boneless, Skinless Frozen Chicken ($5.99), Kraft fresh take cheese and breadcrumb mix (BOGO), Steamed Asparagus (BOGO), Steamed baby cut carrots (5 for $5.00)

                Ingredients:

                                Boneless, skinless frozen chicken ($5.99)

                                Kraft fresh  take cheese and breadcrumb mix (BOGO)

                                Steamed Asparagus (part of the BOGO from earlier in the week)

                                Steamed baby carrots (5 for $5.00)

Tuesday- Spinach Quiche- we love quiche and we have it often because it’s one of the only ways we get our toddler to eat vegetables!  These items are not necessarily on sale this week, but I already have everything to make them.  I use this recipe: Spinach Quiche   It is so good!  My husband and toddler both love it!  I’ll list the ingredients in case you want to try it!   The recipe I linked is for 2 quiches, so only make half it you want one.  I’m going to make 2 and save one in the freezer for another day.

On the Menu: Spinach Quiche

                Ingredients:      

                                1 tablespoon vegetable oil

                                1 onion

                                2 cloves of garlic

                                2 packages frozen, chopped spinach, thawed

                                ½ cup shredded carrots (Baby Cut Carrots 5 for $5.00)

                                2 cups Monterey jack cheese (I use cheddar because it’s what I have)

                                6 eggs

                                ½ teaspoon red pepper flakes

                                1/8 teaspoon ground nutmeg

                                Salt

                                Pepper

                                2 pie crusts

Wednesday-  I’m excited about today’s menu.  My husband hates chicken on the bone, so he gets bummed whenever he sees that I am buying a rotisserie chicken even though I take it off of the bone for the recipes I use.   I searched for the perfect recipe and I think this one will finally be the one to change his mind.

On the Menu: Chicken Ranch tacos using Deli Rotisserie Chicken ($5.99- savings of $1.40) and I   found it here: Ranch Chicken Tacos  

                Ingredients:

                                Deli Rotisserie Chicken ($5.99)

                                ½ cup ranch dressing (Ken’s dressing is bogo)

                                ¼ cup sour cream (1.25)

                                1 packet of taco seasoning mix, divided

                                1 tablespoon chunky salsa

                                8 tortillas (I get a big package of tortillas at the Dollar Tree)

                                Shredded lettuce (I’ll use the lettuce from the bagged salad)

                                1 tomato (on sale $1.69/lb)

                                4 green onions

                                1 can sliced black olives

                                1 avocado (optional)

                                1 cup shredded cheese (I’m using cheddar because it’s what I already have)

There you have it!  My menu for the week!  I’ll post pictures of what I made and how it turned out!  On Sundays I pack my toddler’s lunches