Clapping On The Down Beat

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2.9.11 Meal Plan February 9, 2011

Filed under: Meal Planning,Saving Money — clappingonthedownbeat @ 7:56 PM

Here’s the good deals for price matching this week:


Kraft or Sargento Cheese 8oz 3 for $5 (I but lots and freeze them, they are usually $2 a bag)

Roma Tomatoes $.88/lb

Blue Bell Ice Cream 64oz  3 for $10

*Duncan Hines cake mix $.77

Colgate 6.4oz and colgate toothbrushes $.98

Minute Maid Oj 64oz (they have not cut the prodcut or increased price like tropicana) 2 for $5


Betty Crocker Cake mix $.89

Yoplait yogurt cups $.47

Tide 50oz or 70/71 oz powder $5.99

2 liter coke $.99


*zucchini $.88/lb

Cantaloupes $.88 each

Blueberries or strawberries 2 for $5

Broccoli $.88/lb

their chicken sausage (yum) is on sale $2.99/lb


oranges 10 for $1

Mrs. Bairds bread $1.99

Charmin or Bounty Basic (TP/paper towels) $4.99

* deonotes item used in meal plan

Print manufacturer coupons HERE

You can also check the manufactures website for coupons (like Horizon for milk) or companies Facebook pages for coupons too.



MONDAY: Pork Cutlets and Rice

1 pkg thinly slice pork

1 can cream of celery soup

1-2 c. V-8 ( I like the spicy V-8, I think it adds more flavor)

1/2-1 c. milk

Cooked rice

In a zip lock bag add pork and 3 Tbs. flour and some salt and pepper.  Seal the bag and shake it.  In a warm skillet add 2 Tbs oil dump the porkl and flour.  Saute the pork till lightly browned on both sides.  Add the cream of celery soup, v-8 and milk.  Bring to a simmer for about 20 minutes and sauce thickens.  Serve over rice


  • 1 pkg Dunkin Hines Devil Food Cake Mix
  • 2 large eggs
  • 1 cup water
  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 cup boiling water
  • whipped topping
  1. Preheat oven to 350 F. Grease and flour 13×9-inch baking pan.
  2. Combine cake mix, eggs and water in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in pecans. Pour into prepared pan.
  3. Combine granulated sugar, brown sugar and cocoa in small bowl. Sprinkle over batter. Pour boiling water over all. Do not stir.
  4. Bake 45 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with whipped topping.


TUESDAY: Zucchini Caponata

  • 1/4 cup olive oil
  • 4 small zucchini cut into small cubes
  • 4 small ribs celery, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1  onion, chopped
  • 4 cloves garlic, thinly sliced
  • OPTIONAL- 1/4c. chopped green olives
  • Salt and pepper
  • 1 tablespoon balsamic vinegar or  dry white wine
  • One 15-ounce can tomato sauce
  • 1 Tbs. parsley
  • 1 Tbs. basil
  • 1 tsp. red pepper flakes

DIRECTIONS:  In a large saucepan, heat the olive oil, 4 turns of the pan, over medium-high heat. Add the zucchini, celery, bell pepper, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 12 to 15 minutes. (Add olives) Add the vinegar (or splash wine), then stir in the tomato sauce. Lower the heat and simmer for about 3 minutes. Stir in the parsley and basil.

Serve over polenta or a small pasta

WEDNESDAY: Black Bean Chili

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 zucchini  halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cans black beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes  (did you stock up last week when cans were $.45?)
  • 1 package (10 ounces) frozen corn kernels, thawed
  • In a 5-quart  heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.  Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
THURSDAY: Fritatta
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 1 pkg. frozen spinach  thawed and squeezed dry
  • 1 c. hashbrowns (or 1 diced potato)
  • salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup crumbled cooked bacon (5 slices)
  1. Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion, potatoes and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
  2. Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
FRIDAY: Burrito Burgers
  • 1 cup cold leftover  rice
  • 1 pound ground beef
  • 1 can pinto beans, rinsed and drained
  • 1 Tbs. chili powder
  • 1 1/2 tsp  cumin
  • 1 tablespoon grill seasoning
  • 1 tablespoon oil
  • 1  avocado
  • 1 clove garlic finely chopped
  • 1 lime, zested and juiced
  • 1/2 small red onion, finely chopped
  • 1/2 cup sour cream
  • 1  tomato, sliced
  • lettuce leaves
  • 4  rolls

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, and red onion. Mash to roughly combine, then stir in the sour cream.  Place burgers on buns with lettuce and tomato and top with sour cream-guac






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