Clapping On The Down Beat

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Wednesday HOT DEALS and Meal Plan 11/10 November 10, 2010

Filed under: Hot Deals,Meal Planning,Saving Money — clappingonthedownbeat @ 2:39 PM


Tanga is currently offering up a 2 year subscription to Woman’s Day Magazine (34 issues!) for ONLY $4.99!! The suggested retail on this magazine is $97.45, so this is definitely one heck of a deal. To get in on this deal, go here and add a 2 year subscription of Woman’s Day to your cart. At checkout use coupon code WOMAN which will drop your total to just $5.99.

Razor Scooter at Walmart

LeapFrog has a great deal on two of their Didj gift gift packs – Buy the Didj Indiana Jones gift pack for only $29.99! These were originally priced at $119.99! To score free shipping, use coupon code Newsitedidj at checkout. For comparison purposes, the LeapFrog Didj gaming system is $48.97 at Amazon – and that is without a game!



Annie’s Mac and Cheese $.49

Campbell Select Harvest soup $.99

Swanson Chicken broth $.50     for soup recipe

Stove Top $.75

Land O Lakes Butter $2.38

Sun Chips or Baked Lays $2.49 Pineapple $.99

Cheese Its $1.99

Pillsbury Rolls 2 for $3

Blue Diamond Almond Breeze $1.99

Colgate (6.4oz) and Wave or total pro toothbrush $1.00


Green Bell peppers $.49  Red or Yellow $.77        Red Curry Chicken recipe

Pacific Organic Chicken Broth 2 for $5

Cascadian Farms Organic frozen veggies $1.99   use for casserole

Tom Thumb:

Nestle Chocolate Chips $1.89

Mission Tortillas 10ct $.99

Gala apples $.88/lb

Tyson Breaded Chicken (nuggets) $4.99


Boneless Chuck Roast $2.99/lb   Use for roast and empanadas

Dawn 10.3oz $1.29

Del Monte canned vegetables $.69   could use for casserole

Quaker Chewy granola bars $1.00


12 pack COKE cans 4 for $13, then get a $3 reward buck to use on something else like batteries, or goldfish 2 for $3 or jet dry rinse for $3, gain dishwashing soap is $.99

All these prices beat Walmarts advertised prices on the same items!  Use your manufacturer coupons and do even better.  Here is one of my favorite on-line coupon sites:

Check out the land-o-lakes coupon, cascadian farms, and pillsbury rolls to use and others.


Roasted Potato Leek Soup


  • 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
  • 4  chopped leeks, white and light green parts, cleaned of all sand
  • olive oil
  • salt and black pepper
  • 1/2 cup dry white wine
  • 6 to 7 cups chicken stock
  • 8 ounces sour cream


Preheat the oven to 400 degrees F.

Drizzle olive oil on a sheet pan. Combine the potatoes and leeks in a single layer and toss in oil.  Sprinkle with salt and pepper. Roast for 35-40 minutes, turning them with a spatula a few times during cooking, till golden and tender. Remove the pan from the oven and put potatoes and leeks in a large pot with chicken stock.  Mash potatoes with a masher. Add wine. Using a hand held immersion blender or  in batches, transfer the mixture to a blender, make  a  puree. Pour the puree back into a large pot. Add the sour cream, and salt and pepper if necessary.  Add more stock to thin if needed.  Serve with crumbled bacon on top.

It was so good, I almost forgot to take a picture!


1 boneless 3lb chuck roast

4 garlic cloves

2 cans french onion soup or 1 packet Lipton savory garlic herb seasoning

Carrots/mushrooms/potatoes/onions for roasting

In a crockpot set on low, place roast in bottom.  Make 4 deep punctures in meat and insert 1 garlic clove in each slit.  Sprinkle seasoning packet over meat and add 4 cups water, or dump 2 cans french onion soup undiluted into crockpot.  Set on low for 6-7 hours.

1 hour before serving roast, on a sheet pan sprinkle olive oil down.  Wash, peel and cut vegetables into 2″ chunks.  Sprinkle with salt and pepper. Roast at 400 for 30 minutes (if using mushrooms add them towards the last 10 minutes).  Serve with roast.


Green Chile Beef Empanadas


  • 2 (9-inch) refrigerated pie crusts
  • 2 cups cooked shredded beef
  • 1 cup shredded Monterey jack cheese
  • 1 (4-ounce) can diced green chiles


Preheat oven to 425 degrees F.  Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.

Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.

Red Curry Chicken and Coconut Rice


  • 4 cups chopped bok choy
  • 1 red bell pepper, seeded and sliced
  • 1 pound skinless boneless chicken breast halves
  • Salt and ground black pepper
  • 1/2 cup chicken broth
  • 1/2 cup rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon red curry paste
  • 2 cups jasmine rice
  • 2 (14-ounce) cans coconut milk


Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.

In a small bowl, whisk together broth, rice wine, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.   To a medium saucepan, add rice and coconut milk and set pan over medium-high heat- follow rice package instructions.

Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker.


This one my hubby requested.  IT had been a long time since I have made this

1 package frozen tater tots

1 can cream of mushroom (or celery) soup

1 Tbs worcertershire

1 lb ground beef

1 Tbs

1 package frozen (thawed) peas or green beans (your preference)

1 c. shredded cheddar cheese

Brown beef and drain.  Add worcertershire.  In a large  and deep baking dish add meat and canned soup and peas or beans.  Mix well.  Sprinkle with cheese.  Add tater tots on top, about 2/3 of the package.   Bake at 375 for about 20 minutes till tater tots are golden.


Here’s a dip to go with all the chips that have been on sale

2 cans Mexicorn

4 chopped green onions

1 pkg shredded cheddar cheese

1/2 c. mayo

1/2c. sour cream

Mix all together and serve with chips!


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