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


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 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 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.



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)


Yoplait $.44

Tyson Chicken nuggets $3.99

Colgate 4.6 oz $.88

Horizon half gallon $2.99


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


Blueberries pint $1.99

Mangos $.88/each

Watermelons $2.99/each

Spinach and yellow squash $.99/each

Cantaloupe $.99/each


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.


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.


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.


  • 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.


  • 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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