Clapping On The Down Beat

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Meal Plan 3.9.11 March 9, 2011

Filed under: Hot Deals,Meal Planning — clappingonthedownbeat @ 8:52 PM

Lent is apporoaching so you will be seeing lots of sales on seafood.  If you are a seafood lover, you’ll want this booklet.

Head on over here and take a short survey regarding seafood to score a FREE Jaime Oliver Alaska seafood recipe booklet!

And, Go on over here to score a FREE Sorrento For the Love of Lasagna cookbook!

Bath & Body Works just released a new coupon valid for a FREE lip item (up to an $8 value!) with ANY Full-Size True Blue Spa purchase! This coupon is only valid through March 13th, so you’ll want to hurry to make use of it.

You can also go here to print a coupon good for a FREE Signature Collection Travel Size Item with ANY purchase (up to a $5 value)! This coupon is valid through March 23rd. Remember, this coupon states ANY item, so look for an inexpensive product. Think clearance, a small hand sanitizer , nail file or any other product priced around $1-$2! These little travel size lotions and shower gels make great additions to gift baskets!

If you are looking for a personalized Mother’s Day or Father’s Day gift, then I have a great deal for you! For a limited time, Canvas People is offering up a FREE 8×10 Photo Canvas (a $49.95 value!)…all you have to do is pay $14.95 shipping. To snag this awesome deal, head on over here, click on the “Create My Canvas” button, upload a photo, select the 8×10 canvas size, select the No Frame option and the No Effect option and head to checkout (no promo code is the needed as the $50 credit will automatically be applied at checkout). Your grand total will be just $14.95 to have this custom photo canvas delivered right to your door! just released a new 80% off promotional code that is valid through 3/14! Just use coupon code SAVE at checkout which will take 80% off of $25 Gift Certificates and leave you to pay ONLY $2! This is a great opportunity to stock up gift certificates for Birthday gifts, to use on upcoming vacations or just to have on stock for date night. Just be sure to enter the promo code SAVE at checkout

Did you look though the ADpages?  Project MOM is offering a coupon code ADPAGE for a $29 ticket.  There are still 3 cities left  and 4 days to go!

I love tricks in the kitchen, and my aunt in Idaho sent this clip for peeling potatoes!  It is awesome- watch it!



Totinos frozen pizzas $.99

Bounty paper towles $5.99

Tide $5.99

Pee Wee Pillow Pets $12.99

*Seafood on sale (shrimp $5.99, salmon)


Ragu $1

Blue Bell pints $1

Fresh Express Garden Salad $1

Bunches of Asaragus 2 for $5

*Lemons 5 for $1

Tom Thumb

* Doritos 2 for $3 Fri-Mon  ( make a double batch of mexican casserole and freeze one for later!)

*Broccoli $.88/lb

Activia  $1.99

Tostitos chips and salsa 2 for $5

Nabisco Snak-Saks $1


Cantaloupe $.77

*Onions all colors $.49/lb

*Green beans and red potatoes $.88

Navel oranges $.49

All color peppers $.77

*New York Steak $4.99

Alaskan Cod Filets $4.99

MONDAY: Feta Mac and Cheese

I love Feta!  If you don’t substitute your own favorite cheese

1 pkg. cooked pasta (elbows, rigatoni, rotini….)

2 Tbs. butter

1 1/2 Tbs. flour

1 c. milk

1 c. feta cheese

In a sauce pan, melt butter and then add flour, stirring to make a rue (paste).  Cook for just about a minute to cook out the flour “taste”.  Gradually wisk in milk.  Then add cheese and stir over medium heat to melt it.  Pour over pasta and toss.  Serve with broccoli, tomato slices, asparagus, peas, a salad or your favorite veggie.

TUESDAY: Quinoa turkey sliders    SO GOOD!

  • 1 cup  quinoa
  • 1 garlic clove
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 pkg. ground turkey
  • 1/4 teaspoon plus 1 pinch ground allspice ( I substituted cinnamon)
  • 1/2 teaspoon plus 1 pinch ground cumin
  • Pinch of red pepper
  • 2 scallions, finely chopped
  • 3/4 teaspoon coarse salt
  • Vegetable-oil cooking spray
  • 6 lettuce leaves, torn into large pieces
  • 1  cucumber, thinly sliced into rounds
  • 1 small red onion, cut into thin half-moons
  • 6 pita breads
  1. Rinse quinoa and  drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  2. Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
  3. Put turkey, spices, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
  4. Heat a dry large skillet over medium heat until hot. Working in batches,spray pan with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
  5. Divide lettuce, cucumber, and red onion among pita breads; stuff each with 2-4 quinoa patties. Drizzle each sandwich with 1 tablespoon tahini dressing.

WEDNESDAY: Steak and Potatoes

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar ( or balsamic)
  • 2 garlic cloves, crushed
  • 4 teaspoons Dijon mustard, plus more for serving
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds steak
  • 5 medium shallots, halved or quartered- or use red onions cut into quarters
  • Coarse salt and freshly ground pepper
  1. Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes.Transfer shallots to a plate.
  3. Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140 degrees (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.
  4. Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.
Serve with oven roasted potatoes, or baked steak fries (potatoes cut into thick strips, drizzled with olive oil and salt and baked at 400 for about 20min) and green beans.
THURSDAY: Mexican Casserole  ( I think I have given you this before, but its a favorite and Doritos are on sale)

Mexican Casserole (makes one 13×9 pan)

1 bag of Doritos crushed (the kids like to crumble them in the bag)

1 lb. ground beef

1 large jar of favorite salsa ( I like black bean and corn, but I’ve tried fruit salsa too)

1 can Ranch style beans

1 can Rotel

1 can cream of mushroom soup

1 package shredded cheese (cheddar, mexican blend, whatever)

Brown beef and drain.  Add to a large mixing bowl.  Dump all the ingredients in and stir till well mixed.  (Don’t drain any of the cans).  Pour into a 9×13 pan and either bake at 350 covered with foil for about 30 minutes till heated through, or freeze or later.


FRIDAY: COD (or Salmon recipe)
  • 2 lemons
  • 1 tablespoon olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
  • 4 boneless, skinless cod fillets (6 ounces each)
  • Coarse salt and ground pepper
  1. Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
  2. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
  3. Stir in escarole and 1/2 cup water. Arrange cod on top; season with salt and pepper. Place two lemon slices on each fillet. Cover, and cook until cod is opaque throughout, 12 to 14 minutes.
  4. Transfer cod to a plate. Stir lemon juice into escarole mixture. Serve cod with escarole.
Serve with steamed broccoli
Bacon wrapped Cod
  • 1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
  • Coarse salt and ground pepper
  • 12 strips bacon (about 12 ounces total)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1 tablespoon sherry vinegar
  • 1 pink grapefruit, peel cut off, flesh cut into segments, juice squeezed from membranes
  • 1/4 cup extra-virgin olive oil
  • 1 large head frisee, cut into 1-inch pieces
  1. Cut fish into 4 pieces and season with salt and pepper. On a work surface, arrange 3 slices bacon so they overlap slightly. Place a piece of fish at one short end and tightly wrap with bacon, cutting off any excess bacon. Repeat with remaining fish and bacon.
  2. Whisk together mustard, honey, vinegar, and cup grapefruit juice; season with salt and pepper. Gradually whisk in oil.
  3. Heat a large nonstick pan over medium-high. Place fish, seam side down, in pan and cook until bacon is deep golden brown on all sides, about 9 minutes, turning occasionally. Toss frisee with dressing and grapefruit and serve with fish.
Soy Glazed Salmon
  • 1/4 cup packed light-brown sugar
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine, or water
  • 2 pounds salmon fillet
  • Lemon wedges, for serving
  1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
  2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
  3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

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