Clapping On The Down Beat

Just another site

12/8 Meal plan and Deals! December 8, 2010

Filed under: Hot Deals,Meal Planning,Saving Money — clappingonthedownbeat @ 10:09 PM

Here’s some great deals for today!

The Bath & Body Works $10 off one product priced at $10 or more coupon code is still available to use. Just add one product priced at $10 or more to your cart and then use coupon code F102785 to get an additional $10 off. *Note: You will have to pay $5.99 for shipping.

SeeHere is once again offering up a smokin’ HOT deal on personalized Christmas cards, Thank you cards and more! Currently, you can snatch up 60 Photo cards with envelopes on for ONLY $4.90 shipped!

Here’s how:

*Sign up for a new account on (or login to your existing account)
*Create a 4×8 single flat Photo Card
*Add 60 cards to your cart
*Start the checkout process
*Enter coupon code 50cards
*Your final cost should come to $4.90 shipped and remember, that’s for 60 cards!

There’s a new high value Yankee Candle coupon available! Go here to print a $10 off Yankee Candle Product purchase of $25 or more coupon! This coupon doesn’t expire until December 24th, 2010, so you’ll have plenty of time to make use of it!

Remember to combine this coupon with sales to sweeten it further! …And don’t forget, you can use this coupons at other stores besides Yankee candle (there are a few exclusions). I’ve used previous coupons at Bed Bath & Beyond. Yankee candles are also sold at Staples, Ulta and even Cracker Barrel!

Check out this deal you can score at Bed Bath & beyond:

*Yankee Candles are on sale 25% off this week
Buy 1 Large Classic Jar Candle $18.74
Buy 1 Small Classic Jar Candle $7.49
Total = $26.23
Use the $10/$25 coupon
Pay $16.23 for both candles
And you may be able to sweeten this further if your local Bed Bath & Beyond allows you to stack one of their coupons with the coupon above!

* denotes ingredients used in meal plan


12pk Coke 3 for $7


Blackberries clamshell $.97 each

*Eggplant, avocados, zucchini and celery $.77 each

*Cucumbers $.49 each


fri/sat/sun Kellogg cereal 50% off

Kleenex 75-200ct $.99

Cheerios $1.79

Sara Lee Bread $1.49

Kraft salad dressing 16oz $1.49

Smart water $.75

*carnation evaporated milk $.69

*Owens sausage $2.50 each


*fri/sat/sun Gold medal all purpose flour 5lb bag $.99

swiss miss hot cocoa mix $.88

Goldfish $1

colgate toothpaste 4.6 oz $1


*Betty Crocker cake mix $.75

Progresso soup $1.11


*steam fresh veggies $1

*Betty Crocker cookie mix $1.58


MONDAY: Sauted chicken breasts with pesto peas

Saute 4 chicken breasts in a little olive oil and garlic ( Cook 2 extra for tomorrows meal)

Cook 2 cups orzo pasta (or other small pasta) in salted water.  Drain.  Microwave 1 package of steam fresh peas.  Add to pasta.  Add 2 tbs. (or more to liking) to peas and pasta.  Serve with shredded parmesan and sauted chicken

TUESDAY: greek chicken salad in pitas

Use leftover chicken or saute 2 chicken breasts.  Dice.

Mix following ingredients with chicken.


1/2 c. plain yogurt
1 Tbs mayo
1 Tbs dijon mustard
1/4 tsp cumin
1/8tsp. red pepper
1/2 cucumber chopped (I used a whole one)
4 green onions chopped
2 c. fresh spinach shredded ( I saved time and left the leaves whole)
Warm pitas, fill.


Make my new favorite cookie recipe:

WEDNESDAY:  Baked Eggplant Parmesan

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil

Preheat oven to 350 degrees.  Lightly salt both sides of eggplant. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5-8 minutes on each side.  Meanwhile, in a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake for 35 minutes, or until golden brown.

THURSDAY: Breakfast for dinner- Sausage and gravy

1 (16 ounce) package fresh breakfast sausage

2 tablespoons finely chopped onion

6 tablespoons all-purpose flour

2 (12 fluid ounce) cans  evaporated Milk

1 cup water

1/4 teaspoon salt

hot pepper sauce to taste

hot biscuits

Combine sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.  Serve immediately over biscuits.


2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening (or butter)
3/4 to 1 cup milk
Heat oven to 450°F. In large bowl, mix flour, baking powder and salt. With a fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.  Sprinkle counter top with flour and press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place on ungreased cookie sheet. Bake 8 to 12 minutes or until light golden brown.

FRIDAY: Roasted vegetable soup with grilled cheese

6 carrots peeled and cut in 1″ sections

1 large sweet potato peeled and cut

1 large potato peeled and cut

2 yellow zucchini and 1 green zucchini cut in 1″ sections

1 small butternut squash peeled and seeded (sometimes you can buy frozen already diced)

Heat oven to 425.  Place all veggies on a sheet pan(s) in a single layer and drizzle with olive oil and salt.  Roast for 30-40 minutes, turning 2 times.

Place roasted veggies in a blender with 3-4 cups chicken or vegetable stock and puree.  Season with salt and pepper to taste.

For the grilled cheese- if you want to get fancy, make a modified Monte Cristo.  Make a grilled cheese with your favorite cheese (swiss, american, cheddar- add meat if you like, ham, turkey…) between 2 slices of bread, then dip the sandwich into 2 lightly beaten eggs and cook like french toast.

Quick cookies since the oven is on!

Gooey Butter Cookies:

  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners’ sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1 inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet.
  3. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s