Clapping On The Down Beat

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Meal Plan 6.22.11 June 23, 2011

Filed under: Meal Planning — clappingonthedownbeat @ 1:48 PM

Summer has gotten me off my regular schedule.  We have had family movie nights, staying way passed bedtime, cook outs, swimming, playing, trips to the Snow Cone Lady (have your been? YUM), summer camp, VBS, swim lessons, birthdays and gettitng ready for Grandma and Grandpa’s visit!

Here’s the deasl I see this week!


Catntaloupe $.79 each

Strawberries $.99/lb package


Green peppers, cucmbers $.69 each

Celery, spinach $.99 each


Raspberries 10 for $10

Goldfish 5 for $5

Lays potato chips 2 for $4

Cheese its $1.75

Eggo waffles 24ct $2.99

Huggies/pull ups $7.99


Grapes $.99/lb

Kraft dressing $1.49

2 liter Dr pepper or A&W $.89


  • medium red, yellow, and/or green sweet peppers, sliced
  • 1/2 of a red onion, sliced
  • clove garlic, minced
  • Tbsp. olive oil
  • 1/4 cup chopped fresh basil
  • Tbsp. chopped fresh rosemary
  • 3/4 cup milk
  • Tbsp. butter, cut up
  • cup all-purpose flour
  • oz. blue cheese, crumbled
  • eggs
  • oz. blue cheese, crumbled (1/4 cup)

Preheat oven to 375 degrees F. Grease an 11-inch tart pan with a removable bottom; set aside. In a large skillet cook peppers, onion, and garlic in hot oil over medium heat until tender. Stir in basil and rosemary. Season with salt and pepper; set aside.

In a small saucepan combine milk, butter, 1/2 tsp. salt, and 1/2 tsp. pepper. Bring to boiling. Remove from heat. Using a wooden spoon, vigorously beat in flour. Reduce heat and return saucepan to heat. Stir for 2 minutes. Transfer dough mixture to a large bowl. Add the 4 oz. blue cheese. Using a hand mixer, beat on high speed for 2 minutes. Add eggs, one at a time, beating on medium speed after each addition, until each egg is fully incorporated.

Spread dough evenly in the prepared pan. Bake 10 minutes. Spread vegetable mixture over dough. Bake 40 minutes or until puffed and golden brown. Sprinkle remaining blue cheese over tart before serving. Makes 8 servings.

TUESDAY: Slow cooker indian stew
  • 2 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
  • medium onion, chopped
  • cloves garlic, minced
  • tsp. curry powder
  • tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper and/or cayenne pepper
  • 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
  • 14.5-oz. cans diced tomatoes, undrained
  • cup chicken broth
  • Tbsp. lime juice
  • 9-oz. pkg. fresh spinach
  • Hot cooked rice

    Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

    Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

    WEDNESDAY: Grilled Pork Chops

    • 3 cups water
    • 2 1/2 tablespoons white sugar
    • 1 1/2 tablespoons kosher salt
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme
    • 4 (1-inch thick) pork chops
    • Whisk the water, sugar, and salt together in a bowl; pour into a gallon-sized resealable plastic bag. Add the rosemary, thyme, and pork chops to the bag. Coat the pork with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.  Preheat an outdoor grill for medium-high heat, and lightly oil the grate.  Remove the pork chops from the bag, and discard the marinade.  Cook on the preheated grill until no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).  Serve with your favorite grilled veggies!
    THURSDAY: Turkey Burgers and sweet potato fries
    • 1 1/2 pounds ground turkey
    • 1 (1 ounce) package dry onion soup mix
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 1 1/2 tablespoons soy sauce
    • 1 egg, lightly beaten (optional)
    • 6 hamburger buns, split
    1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
    2. Preheat the grill for medium-high heat.
    3. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

    Take 3 sweet potatos and slice into thick fries.  Toss in a bowl with 2 Tbs olive oil, 1 Tbs brown sugar, 1 tsp salt and 1 tsp cayenne.  Spread out on a baking sheet and bake at 400 for about 30 minutes till done.

    FRIDAY: Glazed Salmon and potatoes
    • 3/4 cup fresh orange juice
    • 1/4 cup fresh lemon juice
    • 1/4 cup fresh lime juice
    • 1/4 cup chicken broth
    • 1 garlic clove, minced
    • 2 tablespoons orange jam
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon light brown sugar
    • 1 tablespoon butter
    • Pinch kosher salt and freshly cracked black pepper
    • Extra-virgin olive oil, for brushing
    • 4 (6-ounce, 1-inch thick) salmon fillets

    Glaze: Bring all of the ingredients to a boil in a medium-sized sauce pan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.  Salmon:  Heat a grill to medium-high heat.  Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

    • 3 pounds baby red potatoes, well washed and scrubbed
    • 8 large garlic  cloves, peeled
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons roughly chopped rosemary leaves
    • 1/4 tsp red pepper flakes
    • salt and pepper

    Preheat the oven to 450 degrees F.  Add the potatoes to a large sheet tray and toss them with the garlic, olive oil, rosemary, red pepper flakes, and salt and pepper, to taste. Roast for 35 minutes until golden and crisp, stirring once halfway through cooking process. Transfer to a serving bowl


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