Clapping On The Down Beat

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Deals and Meals-Plan 5.18.11 May 18, 2011

Filed under: Hot Deals,Meal Planning — clappingonthedownbeat @ 1:20 PM

DEALS:

Hurry on over here to request a FREE sample of Philosophy’s Miracle Worker Miraculous Anti-aging Eye cream!  Allow 4-6 weeks for delivery.

$1/2 Ritz or Ritz Bits Crackers-no size restrictions!!

I am hearing reports that some Kroger grocery stores have the Kandoo flushable wipes on sale for 10/$10.00. The sale runs through 5/30/11. Here is how to get them for FREE:

Buy Kandoo Wipes 42 ct $1.00 each
Use $1.00/1 Pampers Kandoo Product Coupon from 4/3 P&G
Final Price: FREE

Now through 5/22, get 30% off all clothing and shoes at Diapers.com when you enter coupon code 30CLOTHES at checkout. Although it does exclude sale items, it does include:

  • Clothing – including sleepwear, underwear & socks, & outerwear
  • Swimwear & Sunwear
  • Backpacks & Lunch Boxes
  • Halloween Costumes
  • Shoes
  • Bibs & Burp Clothes
  • Accessories

Shipping is FREE with a $49 order or click the Soap.com tab at the top of the Diapers.compage and add a small filler to get FREE shipping at $39.
I have a mixed menu this week.  I have made some kid favorite meals for us this week, but if you’d prefer something a little more adult I have included meals I will be making this weekend.

GROCERY AD PRICE MATCHING:

ALBERTSONS:

Zatarian’s rice dishes $.99

5lb bag Mahatma rice $2.49

Dawn 10-12oz $1

Doritos 10-11oz $1.88 ( this is a main ingredient in my mexican casserole, I make it when these are on sale)

KROGER:

Yoplait $.44

Tyson Chicken nuggets $3.99

Colgate 4.6 oz $.88

Horizon half gallon $2.99

TOM THUMB:

Yoplait go-gurt (they make a simple brand) $1.77

SPROUTS:

Blueberries pint $1.99

Mangos $.88/each

Watermelons $2.99/each

Spinach and yellow squash $.99/each

Cantaloupe $.99/each

ALDI:

Pineapple $.99/each

Cantaloupe $.79/each

Iceberg lettuce $.69 each (love making lettuce wraps or BLT’s)

Not sure if you have noticed, but I have thrown in Meatless Mondays.  I am a former vegetarian who married a hard core carnivore.  You can throw meat in or give your diet and wallet a break and go veggie for a night!

MONDAY: Sweet potato pancakes and scrambled eggs (or a omlette) cut up fruit

Super easy.  I buy 2 sweet potatoes and bake them in the oven a head of time.  Then I remove the skin and mash/puree them.  You can stick this in the fridge or freezer to keep for a while.  When I am ready to make the pancakes I either make from scratch, or use a box mix and follow directions to make the pancakes.  I then add 3/4c. per cup of baking mix or flour.  Mix well into the pancake batter and cook as directed on the griddle.  They will taste great ( plain or with butter and syrup) they will just have an orange hue!

TUESDAY: Sliders (kids love anything little)

  • 1 1/2  pounds ground beef (90% lean) or turkey
  • 1  tablespoon  dried minced onion
  • 1  tablespoon  spicy brown mustard
  • 3/4  teaspoon  garlic salt
  • 1/2  teaspoon  Italian seasoning
  • 1/4  teaspoon  black pepper
  • 12    small round dinner rolls- I like Sara Lee
  • 12    thin slices cheddar cheese (about 3 ounces total)
  • 1    large plum tomato sliced into 12 thin slices

1. Heat grill to medium-high (you can also cook in a skillet). In a large bowl, mix together the ground beef, dried onion, mustard, garlic salt, Italian seasoning and black pepper. Mix until well combined.

2. Shape seasoned beef into 12 small patties, about 1/4 cup mixture for each, forming patties that are 2 1/2 inches across and 1/2 inch thick.

3. Transfer hamburger patties to the grill and cook 4 minutes. Flip and cook 4 additional minutes. Top burgers with cheese. Slice should be roughly the size of the burger; if not, cut or fold it to fit. Grill until slightly melted, 1 minute.

4. Slice buns in half horizontally and transfer burgers to buns. Place a plum tomato slice on each. Serve warm.

WEDNESDAY: Pizza

Kids choice, make your own with store bought pizza dough ( you can even get it from the pizza shop) or make on english muffins, or do delivery!

THURSDAY: Mac and Cheese

  • 1  box cavatappi (the big corkscrews)
  • 6  slices  bacon, diced
  • 1  tablespoon  unsalted butter
  • 3  tablespoons  all-purpose flour
  • 2  cups milk ( or even better 1 cup milk, 1 cup half and half)
  • 1/2  teaspoon  onion flakes
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/2  pound  sharp cheddar cheese, shredded
  • 1  cup  shredded colby-Jack cheese (4 ounces)
  • 1  cup  shredded mozzarella cheese (4 ounces)
  • 8  slices  gouda or gruyere

1. Heat oven to 350 degrees F. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter.

3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, colby-Jack and mozzarella.

4. Remove milk mixture from heat; whisk in gouda or gruyere and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.

5. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.

6. Bake at 350 degrees F for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.

FRIDAY: Fish Tacos ( or chicken, but my kids eat white fish and they  just call it chicken)

Corn or flour torillas

Salsa (I dump 2 cans rotel, 1 can black beans and 1 small can mexicorn into a bowl)

Sour cream

Sauted red onions (optional)

  • 1/4  cup  lime juice
  • 1  pound  cod
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  chili powder

Coat an 8-inch nonstick skillet with nonstick spray; heat over medium heat. Add onion; cook 3 minutes. Add cod to pan and sprinkle with 2 tablespoons of the lime juice, the salt and 1/4 teaspoon of the chili powder. Cover; cook 15 minutes or until fish is cooked through.

Flake fish in a medium-size bowl; add skillet contents. Add remaining lime juice and chili powder to bowl; stir gently. Heat tortillas. Divide fish among tortillas and serve with salsa.

OPTIONAL DISHES:

MEATLESS MONDAY- Indian spiced cauliflower and chick peas

  •   tablespoons  vegetable oil
  • 2    large onions, peeled and thinly sliced
  • 4  teaspoons  garam masala
  • 2  cans  (14.5 ounces each) no-salt-added diced tomatoes
  • 3/4  pound  small red-skinned potatoes, cut into 1-inch pieces
  • 1    medium cauliflower, about 2 pounds, core removed, cut into florets
  • 1/2  cup  golden raisins
  • 2  cans  (15.5 ounces each) chickpeas, drained and rinsed
  • 1  bag  (6 ounces) baby spinach
  • 2/3  cup  brown basmati rice, cooked following package instructions
  • 1/3  cup  unsalted cashews, chopped
  • 1    lemon, cut into wedges (optional)

1. Heat oil in a large, lidded nonstick 8-quart pot over medium-high heat. Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.

2. Stir in garam masala and cook for 30 seconds. Add tomatoes with their juice, and potatoes; simmer, covered, on medium heat 7 minutes. Stir in cauliflower, raisins, salt and chickpeas; simmer, covered, 12 to 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.

3. Gradually stir in spinach until wilted. Serve over rice and top with nuts. Squeeze lemon over each serving, if desired.

TUESDAY: Quiche

  • 1  package  (1 pound) ground chicken
  • 1  package  (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 6  ounces  feta cheese, crumbled (about 1 1/4 cups)
  • 1/3  cup  fresh dill, chopped
  • 2  tablespoons  onion flakes
  • 6    large eggs
  • 1  can  (12 ounces) evaporated milk
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1  cup  Heart-Healthy Bisquick

1. Coat a 5- or 6-quart slow cooker bowl with nonstick cooking spray.

2. In a large bowl, combine chicken, spinach, feta, dill and onion flakes. Stir until evenly blended.

3. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW. Remove slow cooker insert to wire rack, cut quiche into wedges and serve.

WEDNESDAY: French Dip

  • 2  tablespoons  unsalted butter
  • 1    medium-large onion, sliced
  • 1  cup  lager beer
  • 1  can  beef broth
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1    boneless lean top round steak (about 1 1/4 pounds)
  • 1/2  teaspoon  Montreal steak seasoning
  • 6    split-top rolls

1. Heat oven to 450 degrees F. In large nonstick skillet, melt butter over medium to medium-high heat. Add onion and cook, stirring, 5 minutes.

2. Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.

3. Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.

4. Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.

5. Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.

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