Clapping On The Down Beat

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Meal Plan and Deals 4.27.11 April 27, 2011

Filed under: Hot Deals,Meal Planning,Saving Money — clappingonthedownbeat @ 9:44 PM

This week I finally got my Briefing!  IF you don’t receive a FREE copy of the Dallas Morning Briefing, which includes the grocery ads on Wednesday and the Sunday coupons on Saturday, go on-lne or call and request a copy.

214.977.8333 or

I got an Aldi ad this week.  I have been to Aldis before and it’s ok for some items.  Most of what they carry are generics, however this week they have GREAT sales on gardening items.  If you are looking for hanging baskets or planters, check them out this week!   They are in both Plano and Frisco


Red seedless grapes $.99/lb

Goldfish $1

Crest 4.6 oz $1

Mini Oreo bags $1

Smart water $1

Tony’s frozen pizza $1

Corn 6 for $2

Zucchini $1/lb

Tide $5.99

Mission tortillas 2 for $3


Wed-Sat  you must price match on these days per ad

Chees its $1.49

Kraft salad dressing $.99

Barilla pasta $.88


Alexia fries 2 for $5


celery $.99

Green peppers 2 for $.99

Hunts pasta sauce $.88

Made with tortallini

Meatless Monday: Straw and Hay pasta ( one of my favorites when I waitressed at Sidneys)

  • 6 ounces spinach fettuccine
  • 6 ounces plain fettuccine
  • 2 tsp. olive oil
  • 1 clove garlic, crushed
  • 1/2 lb. mushrooms, quartered
  • 1/2 cup frozen baby peas, thawed
  • 2/3 cup Alfredo sauce
  • 1 Tbs. plus 1 tsp. grated Parmesan cheese
  • Optional- add chopped/diced ham

Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat. Sauté garlic and mushrooms 4-5 minutes, or until mushrooms are tender. Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes. Stir in alfredo, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a simmer. Add cheese mixture to pasta and toss. Sprinkle with Parmesan.

It’s grilling weather here!

Tuesday:  Grilled brats and corn on the cob with sauteed onions and peppers

I through the corn on the cob and the brats on the grill.  If you want to get fancy, soften some butter and mix in some adobe sauce.  (In the mexican food aisle look for a small can of chipotles on adobe sauce- mix some into the soften butter).  Spread chipotle butter on corn!  In a saute pan, add about 2 Tbs olive oil and soften 1 whole onion cut into rings and a red pepper cut into thin slices.  Serve on top of the brats.

If you are not grilling, make the Bangers and Mash hand pies HERE

Wednesday: Chicken Peasant Dish

2 chicken breasts, cubed into bite size pieces

2 slices bacon, chopped

2 leeks, sliced thin (then soaked and rings seperated in a bowl of cold water to wash away sand)

1 can great northern white beans, drained

salt/pepper to taste

In a pot cook chopped bacon till golden and fat has rendered.  Remove bacon to a paper towel.  Place cubed chicken into pan with bacon fat and cook.  Season with salt and pepper.  Once the chicken has cooked through and is golden on the outside add the leeks and cook till softened.  Add the beans.  Stir a few times and then top with the cooked bacon.  Serve with parmesan on top.

We had this with a side of steamed broccoli

Thursday: Pepperoni Potato and Broccoli rabe pizza

  • 2 uncooked pizza crusts ( or buy pizza dough from your favorite shop)
  • sliced pepperoni – about 10-12 slices
  • 1 large yukon gold potato, very thinly sliced
  • Salt
  • Extra-virgin olive oil
  • 1/2 pound broccoli rabe, washed, ends trimmed
  • 1 large garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces fresh mozzarella cheese
  • 1/2 cup finely grated Pecorino Romano cheese

Preheat oven to 375 F.  Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.  Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2″ pieces.  Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.

Assemble pizzas: Lightly brush pizza crusts with olive oil. Sprinkle mozzarella cheese over crusts. Top with one layer of pepperoni, potatoes and broccoli rabe.  Top with grated Pecorino cheese.  Bake on  tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.

Friday:  Shrimp Lettuce Wraps

  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar
  • 1 (1-inch) ginger root, peeled and thinly sliced
  • 2 tablespoons vegetable or other light oil
  • 1 red onion, chopped
  • 1/4 pound mushrooms, stems removed and chopped
  • 4 cloves garlic, chopped
  • 1 1/2 pounds medium shrimp, deveined, tails off
  • Salt and freshly ground black pepper
  • 1 head iceberg lettuce, cored and quartered

Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.  In a skillet heat the oil over medium-high heat. Saute the onions, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping.  Serve with rice

Easy dessert or Special Breakfast: Dutch chocolate puff pancake

  • 2 tablespoons butter
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/3 cup all-purpose flour
  • 1/4c. unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup sugar
  • powdered sugar for dusting
  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
  2. In a blender, combine eggs, milk, flour, cocoa, salt, vanilla, and sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.Serve with powdered sugar and or a scoop of vanilla ice cream!

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