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Meal Plan and hot deals 1/12/11 January 12, 2011

Filed under: 2011 Cooking 101 the basics,Hot Deals,Meal Planning,Saving Money — clappingonthedownbeat @ 9:00 PM
GO 80’s
Email sara@snuggleluv.com the list of people you referred, the styles you are interested in, and your address to get your free leg warmers!

Project mom is having a kick off for the conference in the DFW area.  On Jan 20th be the 40th person to register and win a $200 Target gift card.  Enter AMY in the code box and get an additional $5 off your ticket!

Go here to score a FREE sample of GoodNites underwear!

GROCERY ADS and PRICE MATCHING:

Tom Thumb:

Motts apple juice 64 oz $1.49

Capri Sun 1- pk $1.49

Dial hand soap 7.5 oz. $.88

Always pantiliners $.99

Suave shampoo/conditioner 15 oz $.99

Colgate toothpaste 6.4 oz $.99

Quaker Squares(16oz), Quaker life(15oz), Multi Grain Cheerios(12oz)  Kellogg Raisin Bran(20oz) and Rice Krispies(12oz) 5 for $10 ($2 each you don’t have to buy 5)

Eggo wafles 2 for $4

Mrs. Bairds bread 2 for $3

Albertsons:

Tony’s frozen pizza $.89

Hunt’s pasta sauce $.88

Nestle Hot Cocoa $.88

Tide 24-32 load $4.99  (stock up!)

Charmin basic tissue $4.99 (stock up!)

Sprouts:

If you need gluten free from the 12-19  gluten free products are 25% off at Sprouts

40% off all roasts at Sprouts (FYI- walmart does NOT price match % off ads)

Red/green peppers $.49 each

Green onions $.49

Zucchini $.88/lb

Spinach $.88 bunch

Oranges $.69 lb

Kroger:

Tyson frozen chicken (nuggets) $4.49

I mentioned last month about starting a 101 cooking basics.  I am going to give you the first of the series Biscuits!  I think this is a great time everyone should know how to make well.  You can eat them for breakfast with eggs or sausage and gravy, for lunch as a sandwich or with a great dinner like baked chicken or a roasted turkey or even as a side for chili.

MONDAY: Chili and biscuits

1 lb. ground beef

1lb. beef cubes (stew meat)

1 small to medium diced onion

2 small cans tomato puree

1 can chopped tomatoes ( I like fire roasted)

1 can drained and rinsed black beans

1 can drain and rinsed kidney beans

1 can chili beans

2 tsp. chili powder

1/2 tsp garlic powder

1 packet hidden valley ranch dressing

In a large pot brown meat and drain.  Add onion and cook till tender.  Dump in all cans and stir.  Add seasonings and simmer on low- the longer the better.

Easy biscuits:

No kneading No cutting in of butter

2 1/4 c. flour

1 Tbs baking powder

1 tsp salt

2/3 c. milk

1/3 c. vegetable oil

Preheat over 475.  Mix dry ingredients with a fork.  Stir in milk and oil till dough leaves sides of bowl and makes a crumbly ball.  Turn out on to floured counter and knead a few times pat it out to 3/4″ thickness.  Cut with a round cookie cutter or a glass.  Re roll scraps.  Bake for 10 minutes till golden.

If you don’t want chili here’s a recipe for Italian pot pies from Everyday Food:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground beef sirloin, thawed if frozen
  • 2 cups homemade or best-quality store-bought tomato sauce
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup grated Parmesan (1 ounce)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon crushed dried rosemary
  • 4 tablespoons butter, melted
  • 1/2 cup whole milk

Directions

  1. Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  2. In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  3. Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

TUESDAY: Pasta with spinach pesto

1 box shaped pasta (rotini, shells…) or tortillini or ravioli -a shaped pasta will hold a chunky sauce better

Boil pasta in salted water till al dente.

  • 4 cups spinach, loosely packed
  • 1  clove garlic
  • 1/2 cup grated parmesan
  • 1/2 cup olive oil
  • 1 Tbs. lemon juice

In a food processor  lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.

Serve pesto over hot pasta.

WEDNESDAY:  Honey Glazed Chicken with zucchini and red onion

  • 1/3 cup honey
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dried thyme
  • Coarse salt and ground pepper
  • chicken breasts/tenders and chicken thighs
  • 2-3 green and yellow zucchini sliced
  • 1 red onion sliced

Directions

  1. Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl  whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  2. Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and cooked through- juices run clear- 20 to 25 minutes.

In a skillet with a little olive oil saute onion and zucchini till tender. Sprinkle with salt.

THURSDAY: Risotto- this one you need to babysit

  • 2 cans chicken broth
  • 2 tablespoons butter
  • 1 medium red onion,  chopped
  • 6 medium carrots, grated- use a food processor
  • Coarse salt and ground pepper
  • 1 1/4 cups long-grain white rice
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan

Directions

  1. In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
  2. In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
  3. Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
  4. Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

FRIDAY:  Crepes

Crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Directions

  1. In a blender add liquid ingredients, then dry and blend.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Filling:

Sliced turkey or ham, shredded cheese, ricotta and chopped artichokes,sautéed asparagus, leftover spinach pesto, risotto, any leftovers from this week….

As a side note- I found the BEST pancake recipe tonight- its what we had for dinner!

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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