Clapping On The Down Beat

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Meal Plan 5.4.11 May 4, 2011

Filed under: Hot Deals,Meal Planning — clappingonthedownbeat @ 10:34 PM

Today is my little brother’s birthday!  Happy Birthday Dan!

Here’s a *HOT* new magazine deal! Currently, Tanga is offering up a 3 year subscription to Better Homes and Gardens magazine for ONLY $9.99 (that’s just $0.28 per issue)! Just use coupon code BETTER at checkout. The suggested retail on this magazine is $125.64 for a 3 year subscription so this is an amazing deal!

Head on over to the CVS website and click on the “In-Store Coupons” tab, then use zip code 04101 and you will see a coupon valid for $3/3 Hallmark cards! *Expires 5/8 and must be used on cards $1.99 or more. This is a great coupon to use to snag some nice savings on Mother’s Day cards!

My MOPS group is having a garage and bake sale to benefit our chapter.  Come stop by on Saturday May 7th at   14845 Pensham Dr. Frisco, TX 75035 and check it out.  The whole neighborhood will be having garage sales so you can drive through and check it out.  I will be making monster cookies for the bake sale.  Don’t miss it!

GROCERY AD PRICE MATCHING:

Target-

Skippy natural $1.85

Hunts snack pack pudding $.95

2 liter Coke Zero $1

Sprouts-

Zucchini or onions $.49/lb

Broccoli $.99/lb

Oranges $.77/lb  although last week the clerk told me they would not match oranges by the pound since they sell them individually to me that it not price matching so if it happens again I will challenge it

Tom Thumb-

Zip lock bags 15-30ct $1.49

Walmart does not honor buy one get one free, so if you bake a lot then this deal you’ll need to go to Tom Thumb for (it’s a good one) Buy 2 get 3 FREE of Duncan Hines cake mix, frosting, or brownies (mix and match) I’ll be getting this one!

Albertsons-

Pilsbury biscuits/sweet rolls/cresents $.79

Cantaloupe $.99 each

Old El Paso products 4 for $5

Kroger-

Kraft BBQ $.50

Campbells soup $.89

Oscar Meyer center cut bacon $4.49

Ragu $1.35

Eggo Waffles $1.79

MEAL PLAN

Meatless Monday: Tomato Leek Fritatta

  • 3 teaspoons olive oil
  • 2 cups sliced leeks (white parts)
  • Coarse salt and ground pepper
  • 1 cup grape tomatoes
  • 6 egg whites
  • 4 egg yolks
  • 4 ounces crumbled goat cheese
  1. Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks (white parts); season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
  2. In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
  3. Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

TUESDAY: Mini Minestra with cheese bread

  • 3 tablespoons extra-virgin olive oil
  • 5 slices bacon diced
  • 1 onion, chopped
  • 3 cloves garlic, grated or finely chopped
  • 1 bag spinach
  • Salt and freshly ground black pepper
  • 1/4 tsp nutmeg
  • 1 (15-ounce) can cannellini beans, drained
  • 2 quarts chicken broth
  • 3 cups water
  • 1 pound ground beef
  • 1 large egg
  • 2 handfuls bread crumbs
  • Splash milk
  • A handful grated Parmigiano-Reggiano, plus some to pass at table
  • 1/2 teaspoon cinnamon
  • A handful freshparsley leaves, finely chopped
  • 1 cup mini penne or ditalini pasta

In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add bacon and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the spinach and wilt. Season with salt, pepper and nutmeg. Stir in beans, add broth and water and bring to boil.

While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, spices, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat.

Serve with cheese bread

WEDNESDAY: Smoked Sausage and Corn Cakes

1-2 pkgs Smoked sausage links

( These are by the hot dogs and come in pork, turkey and beef combinations.  They are cooked, so all you need to do it heat them up either on the grill or slice and brown up in a skillet)

Corn Cakes

  • 1 cup stone-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons sugar
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup fresh corn
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped, red pepper
  • OPTIONAL 1 fresh jalapeño or serrano chili,  to taste  OR 3 slices cooked chopped bacon
  • 1 cup coarsely grated Monterey Jack

In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, pepper, chili/bacon, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle/skillet over moderately high heat until it is hot, brush it lightly with the oil, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.

THURSDAY: Fancy Meat loaf

  • 10 eggs
  • 3 cups Italian bread crumbs
  • 1 cup milk
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 pounds ground beef
  • 2 tsp salt  and 1 tsp coarse black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon zest
  • 1 packagechopped frozen spinach, defrosted and drained then separated
  • 1/4 tsp nutmeg
  • 2 tablespoons  Olive Oil

 Preheat oven to 400°F.

Place 8 eggs in a pot and cover with cold water. Bring to full boil, turn off heat, cover and let stand 10 minutes. Crack shells and run under cold water to quick-cool. Peel eggs and trim 1/2 inch off of the top and bottom of each egg (the eggs will sit in the center of the meatloaf as it cooks and when you slice it each person will get some yolk and white if the whites have been trimmed a bit.)

Soak bread crumbs in milk for 5 minutes.

Sauté the onions and garlic to tender. Deglaze with wine and cool.Place beef in mixing bowl add breadcrumbs. Season with salt, pepper, oregano and lemon zest. Add spinach, season it with nutmeg, beat remaining 2 eggs and add to bowl along with cooled onions and garlic. Mix well to combine.

Form a 10-inch long layer of meatloaf about 2 inches on a baking sheet. Top with a line of the hard boiled eggs running down the center then use the remaining meatloaf mixture encase the eggs in the center of the loaf. Drizzle loaf with a little olive oil and roast 1 hour then switch on broiler to crisp up the top. Let stand 10 minutes.

FRIDAY: Chicken and Angel Hair

  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 4 thin chicken cutlets ( pound out your chicken breasts between plastic wrap)
  • 2 tablespoons olive oil
  • 1 cup  chicken broth
  • 1 can artichoke hearts, rinsed, drained, and quartered
  • 2 tablespoons butter
  • 8 ounces angel-hair pasta
  • 1/2 cup parsley leaves
  1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
  2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
  3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Tissue paper carnations we made for teacher appreciation

MOTHERS DAY RECIPES TO LEAVE AROUND THE HOUSE

Spinach and Gruyere Quiche

  • 1 tablespoon butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  • Coarse salt and ground pepper
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 2 pie crusts
  • 8 large eggs
  • 3 cups half-and-half
  • 1/8 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

CREAM SCONES

  • 2 cups all-purpose flour, plus more for work surface, hands, and cutter
  • 3 tablespoons sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup heavy cream, plus more for brushing
  • 2 large eggs, lightly beaten
  • Strawberry preserves, for serving
  • Softly whipped cream, for serving
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  2. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
  3. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
  4. Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

RASPBERRY COOLER

  • 2 pints raspberries
  • 1 lemon, sliced 1/4 inch thick (optional)
  • 1 vanilla bean (split, seeds scraped, pod reserved; or 1/2 teaspoon pure vanilla extract)
  • 1/4 cup sugar
  • 1 cup seltzer
  • Lemon wedges, for serving
  1. Combine raspberries, lemon, vanilla bean, and sugar in a double boiler or heatproof bowl set over a pan of simmering water. Cook, stirring, until raspberries have released most of their juices, about 12 minutes.
  2. Strain through a fine sieve, pressing gently with the back of a spoon; discard solids. Let cool. Pour 1/4 cup syrup into each of 3 ice-filled glasses. Top each with 1 cup seltzer. Serve with lemon wedges.

CHICKEN SALAD

  • 1/3 cup mayonnaise
  • 1/2 cup low-fat Greek yogurt
  • 1 garlic clove, minced
  • 1/2 teaspoon paprika
  • 5 teaspoons champagne or white-wine vinegar
  • 3 cups shredded cooked chicken
  • 1/4 cup blanched slivered almonds, toasted
  • 1/2 medium white onion, minced (1/2 cup)
  • 1 large celery stalk, diced small (1/2 cup), plus leaves
  • 1/3 cup dried apricots, diced small
  • 1/3 cup packed fresh basil leaves, torn
  • Coarse salt and ground pepper
  1. In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.
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