Clapping On The Down Beat

Just another site

Meal Plan 8.31.11 and deals August 31, 2011

Filed under: Hot Deals,Meal Planning,Saving Money — clappingonthedownbeat @ 1:53 PM

Since we are going into Labor Day Weekend, do not expect to find coupon inserts in sundays paper.  Most holiday weekends there won’t be any.

Kroger had a lot of Protor and Gamble items on sale- you can price match at Walmart and then if you have been getting the free coupons from registering on P&G website HERE this would be a great time to use them.


Cantaloupe $.89 each


Fudgsicle or Fire crackers $.99

I am going to have my tonsils taken out soon so I will be stocking up on these!


Chicken breasts $1.77/lb

Grapes $.77/lb

Red/yellow peppers $.88 each

lettuce (romaine, green, red, iceberg) $.88/each

Lobster tails $5.99 each


Tide 64 load $10.99

Downy/Bounce $3.99

Bounty 8 rolls/Charmin 12 or 16 double rolls $5.99

Cascade $5.999

Secret deodorant $.99

Always or tampax $4.49

MEATLESS MONDAY: Pizza bites/ calzones

The kids love pizza balls, but you could make calzones instead, and you could always add meat too.

1-2 pkgs. refrigerated pizza dough

Tomato sauce

Shredded mozzerella or I usually have mozzerella cheese sticks that I use for the pizza balls

Onions,mushrooms, peppers, pineapple bits (pepperoni, sausage) for the calzones

Roll out pizza dough.  If making pizza bites, cut dough into 3″ strip and then again into 3″ squares.  Place cheese and sauce and other filling if  desired into center and fold up making a ball.  Place on cookie sheet.  For calzone, cut dough into two 4 squares.  place filling on one side and then fold dough over and seal making a rectangle pocket.  Bake according to dough directions.

TUESDAY:  Citrus Chicken sandwiches

• 4 boneless skinless chicken breasts

• 3/4 cup grapefruit soda

• 1/4 cup orange juice, fresh squeezed

• 2 tablespoons rice vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 2 teaspoons lemon pepper

• 1 teaspoon granulated garlic

• Two 10 to 12-inch baguettes

• 1/4 cup whole-grain Dijon mustard

• 2 tablespoons orange marmalade

• 6 slices gouda cheese

• 6 pieces lettuce

In a gallon size re-sealable bag, add the chicken, grapefruit soda, orange juice, rice vinegar, Dijon, olive oil, lemon pepper and granulated garlic. Place in the refrigerator and marinate for 2 hours.  Preheat the grill to medium-high over direct heat.  Remove the chicken from marinade and add to the grill. Cook for 8 to 10 minutes, flip over and cook until the internal temperature is 160 degrees F, an additional 5 to 6 minutes. Remove from the grill, cover lightly with foil and allow to cool.  Mix mustard and marmalade together.  Spread on bread and assemble sandwich.

If not eating as a sandwich, serve chicken sliced with spread on the side for dipping and green leaf salad and some wld rice pilaf.

WEDNESDAY:  Italian Flank Steak

• 3 tablespoons extra-virgin olive oil

• 1/2 cup onions, diced

• 3 tablespoons diced garlic

• 1 flank steak, about 2 pounds

• 1/2 cup thinly julienne carrots

• 1/2 cup roasted julienne red bell peppers

• 1/2 cup julienne oil packed sun-dried tomatoes

• 1/2 cup julienne green onions

• 3/4 cup shredded mozzarella

• 1/4 cup chopped parsley leaves

• 2 (6-inch) bamboo skewers

• 1/2 cup all-purpose flour

• 2 tablespoons Italian seasoning

• 1/2 cup white wine

• 1 cup fire roasted tomato sauce

• 1/2 cup chicken stock

In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.   Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.   Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.

Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.  To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.

Preheat oven to 300 degrees F.

In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.

Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

Parmesan Biscuits

  • 1 1/2 cups all-purpose flour
  • 1/2 cup stone-ground cornmeal
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 cups (5 1/2 ounces) grated Parmesan
  • 1/2 cup finely chopped green onions
  • 3/4 cup buttermilk
  • 1/3 cup olive oil

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.

THURSDAY: Indian Ground Beef with Peas

• 3 tablespoons canola oil

• 1 medium onion, finely diced

• 4 cloves garlic, minced

• 1 (1-inch thumb) fresh ginger, peeled and minced

• 2 teaspoons ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon store-bought garam masala ( in the spice section)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon cayenne, optional

• 1 pound ground beef

• 2 medium tomatoes, chopped

• Kosher salt and freshly ground black pepper

• 1/2 cup frozen peas, thawed

• 2 teaspoons malt vinegar or apple cider vinegar

• 4 pitas, warmed

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.  Stir in the vinegar. Serve with warm pita bread.

FRIDAY: Classic southern Chicken Fried Steak or chicken

  • 1 1/2 cups milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • Freshly ground black pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 pounds cube steak (tenderized round steak that’s been extra tenderized) or 3lb chicken breasts pounded out flat
  • Kosher salt
  • 1/2 cup canola or vegetable oil
  • 1 tablespoon butter


  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk
  • 1/2 teaspoon seasoned salt
  • Freshly ground black pepper
  • Mashed potatoes, for serving

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.   Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.  Serve the meat next to a big side of mashed potatoes. Pour gravy over.


  • 2 sticks butter, softened
  • 5 pounds russet or Yukon gold potatoes
  • One 8-ounce package cream cheese, softened
  • 1 cup heavy cream
  • 1/2 to 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper

Preheat the oven to 350 degrees F. Spray a 4-quart baking dish.  Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.  Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

Hurry on over to the Numi Organic Tea Facebook page and”like” them to score 2 FREE samples of Numi Organic Tea!

Currently, is offering up one Faboulous Nails Nail Polish (A $15 Value – Wow! that’s some expensive nail polish) for $7.50 + FREE Shipping! Even sweeter, if you’re new to SaveMore, you can head on over here and sign up for an account through this link to snag a free $10 credit, which means you can score a nail polish completely FREE after your credit!

Fine Print: Expires September 2, 2012. Free shipping included. Limit one per person.

The Nerf N-Strike Recon CS-6 Dart Blaster – Refill and Reload has dropped to an all-time Amazon low to only $10.79! This same set sells for $21.24 at TRU! Build your own blaster with 5 interchangeable parts that you can take apart and reassemble any way you want! Ships FREE with Prime or with a $25 order.

One more Facebook coupon to tell you about this afternoon – this one is fromToys”R”Us/Babies”R”Us and is good for 20% off any one regular-priced toy. Coupon can be used either in-store or online. Coupon expires 9/4/11.

All Carter’s costumes are 40% off at PLUS all costumes ship FREE. To find all eligible items, use the search bar and search “Halloween Carter’s.

I also noticed that Once Upon A Child’s costume sale starts this saturday!


One Response to “Meal Plan 8.31.11 and deals”

  1. bk Says:

    The Italian Flank Steak was AWESOME and the leftovers for lunch today were the envy of the office:-) Might have to cut out my red meat intake though…from what I’ve been reading;-) bk

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s