If you are in need a super cute (and practical!) way to keep your meals for the week organized in a cute little clutch that can easily fit into your purse, then check out this do-it-yourself Paper Clutch Menu Planner. You’ll find step by step instructions complete with helpful photographs that make me believe that even those of us not blessed with a knack for crafts (yep, that’s me!) can succeed at this project.
If you are a Walmart shopper, then you’ll definitely want to take advantage of this special offer from All You Magazine. Through April 15th, purchase any two of the products pictured above (I do believe that you have to purchase 2 different items to qualify; however, I am not 100% sure) at Walmart and you’ll snag a $10 Walmart gift card in the mail!
Here’s what you need to do…
* Purchase 2 of the following items at Walmart through April 15th: Cottonelle Ultra Toilet paper 12pk, Kellogg’s Frosted Flakes Family Size, or Any Zicam Cold Remedy product. Keep in mind that there is a $0.50/1 Cottonelle coupon in the 3/13 SS or found here; there is also a $3/1 Zicam coupon found here and a $2/1 Zicam coupon found here.
* Print and complete the form found here
* Mail in the completed form along with the original Walmart store cash register receipt dated between 3/11/11 and 4/15/11 (be sure to circle the participating products on the receipt).
* Your request must be postmarked by 4/30/11. This offer is valid ONLY on purchases made at Walmart stores and is only good in the United States. Limit of one submission per household. Allow 4–6 weeks for shipment.
Ad Price Matching
Not too much exciting this week, I am seeing many of the same deals from last week. Corned beef is on sale as well as a lot of seafood. Passover food is also featured. Try something new. I used to work at Hillel in college cooking Kosher dinners. I learned a lot and found many new foods I enjoy; matzo ball soup, potato latkes, macaroons. Take advantage of holiday food sales and stock up if you have room.
Del Monte tomatoes $.75 each
Capri Sun $1.40
Green Grapes 1lb/$1
Smartwater sports cap $.50
Steam Fresh veggies 16oz $1.69
cantaloupe $.99 each
Charmin basic towels or tp $4.99
Jenni-O turkey franks $1
Lipton Matzo Ball soup mix 2 for $5
Streits Potato Cake (latke) mix $2.49
Corned Beef Brisket $1.99/lb
Totinos Pizza $.99 each
Morning Star gardenburgers $2.99
Skippy PB $1.49
This was SO delicious I was eating it out of the pan! I am sorry I didn’t get a picture of it either. It was gone fast!
MONDAY: Chicken ala Orange
- 4 boneless, skinless chicken breast halves (6-8 ounces each)
- Salt and pepper
- 2 tablespoons flour
- 3 tablespoons extra virgin olive oil, divided
- 1 large shallot, finely chopped
- 1 1/3 cups chicken broth
- 3 oranges, 1 juiced and 2 sliced crosswise 1/4-inch thick
- 2 tablespoons honey
- 2 tablespoons butter
Season the chicken with salt and pepper and dust with the flour. In a large, heavy skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning once, until cooked through, 8-10 minutes; transfer to a plate.
Add the remaining 1 tablespoon olive oil and the shallot to the pan and cook, stirring, for 2 minutes. Pour in the chicken broth and bring to a boil; lower the heat and simmer until reduced by two-thirds. Add the orange juice and honey and season with salt. Return the chicken and any juices to the pan to reheat, turning. Transfer the chicken to a cutting board and thinly slice each breast on the diagonal, reserving the skillet.
Arrange the chicken on a plate and fan the orange rounds on top. Stir the butter into the skillet sauce and spoon over the chicken.
Serve with rice or couscous
TUESDAY: Parm crusted Halibut
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
2 pounds halibut fillets
3/4 to 1 cup grated Parmesan
2/3 c. corn meal
3 tablespoon canola oil
Beat the egg lightly with the garlic and pepper. Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan and cornmeal to coat. Let sit at least 5 minutes before frying.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the halibut and cook until browned on one side, about 2 minutes. Turn over and brown the other side.
Serve with garlic mashed sweet potatoes
WEDNESDAY: Corned Beef
See “Adopted Holiday” blog for recipe
THURSDAY: Chicken Matzo Ball Soup
You can make from scratch- or use the box mix which has the soup bouillon and the matzo ball mix and add chicken and vegetables (carrots and onions)
- 3 large eggs
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 3/4 cup plus 2 tablespoons matzo meal
- 10 cups canned low-sodium chicken broth
- 3 medium carrots, sliced into 1/2-inch-thick rounds
- 1 large onion chopped
- 2-3 cups cooked chopped chicken
- In a medium bowl, whisk together eggs and oil until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
- Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
- Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
- Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and onion, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Add chicken. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
FRIDAY: Order a pizza!
I am in the process of moving so I may be behind on my meal plans until settled just a fair warning!
CONTEST WINNERS: from random.org
1 Kari Starbucks card
4 Pam Lemon curd
3 Nancy Chocolate bar
I’ll get these to you as soon as I see you!