Clapping On The Down Beat

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Meal Plan 2.2.11 February 3, 2011

Filed under: 2011 Cooking 101 the basics,Meal Planning,Saving Money — clappingonthedownbeat @ 1:54 PM

Sorry I am alittle late.  I just brave going outside today to grab the paper.  I haven’t seen winter like this since welived in MN and I don’ miss it at all!!

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I love when they run the same prices 2 weeks in a row.  Stock up!

Rotel $.42

Hunts $.45

Philly Cream Cheese $.99

Planters peanuts $1.49

New York Garlic Bread $1.99

Motts Tots appe juice $1.49

Goldfish $1.19

Tom Thumb

10ct. Mission tortillas $.99


Charmin 9 roll $4.99

Cascade 45oz $2.99

Bounce 70-80ct dryer sheets or bounce bar $3.99

Crest 6.4oz $.99

Ritz, Wheat Thins, Triscuits 7.5-16oz $1.79

Hefty Plates Bowls and cups $.99

Lays chips $1.88

Tostitos $1.88


Puffs 60-108ct $1

Dawn 9.5-10.3 oz $.97

Bounty 8 rolls $6.97

Skippt PB 3 for $5

Coke 12pk 3 for $9

Since SUPERBOWL Sunday is this weeked, I am slanting some of my meals towards a football feast.

MONDAY: RisoisoiiiiiiiiiiiiisiiiisososososiiiIIisiisisisiissiis

This is a 101 Basic in my opinion.  I LOVE Risotto.  It is my comfort meal on cold days.  The best thing is that you can falvor it anyway you’d like.  Here;s my basic recipe and some add in suggestions.

4 c. vegetable broth

4 Tbs butter

1 onion chopped

2 cups short grain rice

parmesan cheese

1/2-1tsp salt to taste

In a pot bring 4 c. broth and 1c. water to a boil and then reduce heat to a simmer.  In a large pot, melt 3 tbs butter.  Add onion and cook till soft about 5 minutes.  Add rice and stir for about 2 -3 minutes, toasting the rice.  Stir in 1 c. broth till absorbed.  You have to babysit risotto, so keep stirring your pot contantly.  On a simmer add 1/2. cup broth at a time allowing rice to absorb liquid before adding another 1/2c.   Should take around 20 minutes.  Then add the last 1Tbs butter and your optional add ins:

Option 1: 3 cheese risotto

Stir in 1/2c. parmesan, asiago and romano

Option 2: Mushrooms and aparagus

lightly sautee mushrooms and asparagus and add to risotto, top with parmesan

Option 3: Artichokes and chicken

add 1 1/2 cups canned, drained, chopped artichokes, 1/4 tsp grated lemon peel and 2 tsp lemon juice, 1-2 cooked chopped chicken breasts (or leftover rotiserre chicken, or one can of drained canned chicken) top with parmesan.

TUESDAY: BBQ Pulled Pork

Just got this from a friend last weekend

2 cans root beer

1 small bottle BBQ sauce

1 plain pork tenderloin (like Hormel about 2 lbs)

Place all ingredients in a crock pot and cook low 6-8 hours or on high 4-5 hours.  Shred pork and serve on buns with coleslaw.

WEDNESDAY: Buffalo Chicken meatballs

  • 2 tablespoons olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup Frank’s RedHot hot sauce, plus more for serving
  • 2 pounds ground chicken, preferably thigh meat
  • 2 large eggs
  • 2 ribs celery, minced (about 1 cup)
  • 1 2/3 cups dried breadcrumbs
  • 2 teaspoons coarse salt
  • Ranch or blue cheese dressing
  • Celery sticks, for serving
  1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
  2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
  3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
  4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.


Here’s a veggie option of you don’t like meatballs:

  • 3 tablespoons Frank’s RedHot
  • 3 tablespoons butter, melted
  • 1 tablespoon seasoned salt
  • 2 1/2 pounds baking potatoes
  • Cooking spray
  • 1 cup blue cheese or ranch dressing
  • 8 celery ribs, cut into 3-inch sticks
  1. Preheat the oven to 450°. In a large bowl, combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges, add to the bowl and toss.
  2. Spray a baking sheet with cooking spray. Arrange the potatoes on top and roast, turning once, until golden, 35 to 40 minutes. Remove from the oven and toss with the remaining 2 tablespoons each hot sauce and butter.
  3. In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes. Serve with the potatoes and celery sticks.

THURSDAY: Pot Roast Sandwiches and Hot Potatoes

3lb roast

1 onion roughly chopped

3 carrots cut in chunks

2 pakets Lipton dry herb garlic seasoning mix

4 c. water

Add all to a crockpot and cook on low 6-8 hours or high 4-5 hours.  Slice or shred meat and serve on crusty rolls.  Top with 2 slices of provolone cheese and place iunder broiler for a quick melt.

  • 7 small yellow-fleshed potatoes, such as yukon gold
  • 1 cup broccoli florets
  • 1/2 c. monterey jack cheese, shredded
  • 3 tablespoons sour cream
  • Salt and pepper
  • Olive oil cooking spray
  • Chili powder, for sprinkling

DIHHhhhhhHHhhhhHHot Potatoes

  1. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
  2. Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain. Finely chop the broccoli and place in a medium bowl.
  3. Slice 6 potatoes in half. Scoop out half of the flesh from each piece and add to the broccoli. Peel and finely chop the remaining potato and add to the mixture. Add the cheese, 2 tablespoons sour cream; mash coarsely and season with salt and pepper.
  4. Preheat the oven to 425°. Arrange the potato halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper. Divide the stuffing among the potato halves. Lightly coat with cooking spray and sprinkle with chili powder. Bake until golden, about 20 minutes. Garnish with the remaining 1 tablespoon sour cream and more chili powder.


Muffuletta Dip

  • 1  cup  Italian olive salad, drained
  • 1  cup  diced salami (about 4 oz.)
  • 1/4  cup  grated Parmesan cheese
  • 1/4  cup  chopped pepperoncini salad peppers
  • 1  (2 1/4-oz.) can sliced black olives, drained
  • 4  ounces  provolone cheese, diced
  • 1  celery rib, finely chopped
  • 1/2  red bell pepper, chopped
  • 1  tablespoon  olive oil
  • 1/4  cup  chopped fresh parsley
  • Serve with: French bread crostini

Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.

Sausage and bean dip

  • 1  onion, diced
  • 1  red bell pepper, diced
  • 1  package hot ground pork sausage
  • 2  garlic cloves, minced
  • 1  teaspoon  thyme
  • 1/2  cup  dry white wine
  • 1  (8-oz.) package cream cheese, softened
  • 1  (6-oz.) package fresh baby spinach, coarsely chopped
  • 1/4  teaspoon  salt
  • 1  (15-oz.) can pinto beans, drained and rinsed
  • 1/2  cup  (2 oz.) shredded Parmesan cheese
  • Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.


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