Clapping On The Down Beat

Just another WordPress.com site

Meal Plan 9.7.11 – 6 ingredients or less September 7, 2011

Filed under: Meal Planning,Saving Money — clappingonthedownbeat @ 7:28 PM

Get a FREE kids meal at Boston Market when you present this coupon and purchase one adult meal. Offer is good through 10/4/11. Not valid with any other special, coupon or reduced price offer.

Here’s another Amazon deal to help you get your Christmas shopping done early! Currently, Amazon has a buy one get one 50% off select game sale going on. All of the games listed here are participating in the sale. There are quite a few popular Wii games (+ lots more!) priced around $19.99, so with this sale, you can snatch up 2 Wii games for around $30 shipped!

Currently, Amazon is offering up this K’Nex Loopin’ Lightning Coaster for only $21.90 – down from $49.99! This item also has some great reviews… you may want to take the time to read through them before purchasing. Plus, this toy ships FREE with Amazon Prime or on $25 or more with Super Saver Shipping! …And as a price comparison, this same coaster sells for $39.69 on Walmart.com!

Head on over to ArtsCow where you can snag 2 customized mini photo coin purses for just $4.99 shipped (reg. $6.99 each), through 9/21!  Just click here to personalize your coin purses and at checkout use the coupon code MCP499199 to receive this discount. Also, when placing your order be sure to set the quantity to the total number of items required (i.e. since this deal is for 2 coin purses, be sure to change the quantity to 2).  You can actually order more than 2 coin purses and all additional purses will only cost $1.99 each!  Awesome!

Coach released a new printable coupon! Just go here to print a 30% off Coach Factory Stores coupon, valid through September 11th! These coupons are usually only valid for 20% off your purchase, so I would definitely suggest taking advantage of this 30% off coupon while you can.

Remember, you’ll be able to combine this coupon with items already reduced 25-60%, which will make for some sweet deals! Lots of readers have been able to snag some amazing bargains with these types of coupons!

Bath & Body Works just released a pretty rare coupon! Head on over here to print a coupon valid for a FREE mini candle ($3.50 value!) with ANY $10 purchase, good through 10/2! I am so making use of this coupon as I am a candle nut. I was also browsing the varieties they have available… Pumpkin Caramel Latte, French Caramel Cake, Hot Chocolate, Cinnamon Sugared Donut… oh decisions, decisions.

Head on over here to request a FREE Sample of Playtex Gentle Glide or Sport tampons! This is a new offer! After filling out the short form, you’ll be able to choose from one of four samples!

SPROUTS

Cantaloupes 2 for $1

*Red bell peppers/celery $.88

*Green peppers $.49/each

Squash/baby carrots $.99/each

ALBERTSONS

Kraft cheese $1.99

cool whip $.88

Gain 32 load $4.99

Charmin 9 roll $4.99

KROGER

Ego waffles $1.99

VO5 Shampoo/conditioner $.69

Old spice or Secret deodorant $.99

Rotel $.99

TOM THUMB

Pilsbury cake mix $.99

Baked Lays or Sun Chips 2 for $6

Celestial Seasonings tea 2 for $5  ( my new favorite drink is 6 brewed bags red zinger in a large pitcher, then add 1 can frozen lemonade YUM!!)

ALDI

Grapes $.89/lb

Bananas $.44

So I had a comment that my meals had too many ingredients!  So this week is for my friend, Erin, tasty meals with 6 or less ingredients (salt/pepper and olive oil/butter don’t count, those are basic staples).

MEATLESS MONDAY: Stuffed Shells

  • 16 jumbo shells (from a 12-oz box)
  • 2 cups marinara sauce
  • 1 10-oz pkg frozen leaf spinach, thawed
  • 1/2 16-oz pkg frozen broccoli florets, thawed
  • 1 15-oz container part-skim ricotta
  • 4 oz part-skim mozzarella, grated (about 1 cup)
  • salt and pepper
  1. Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
  2. Spread the sauce onto the bottom of a large broiler-proof baking dish.
  3. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta,  1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.
  4. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.
Top with parmesan cheese and serve with a salad.
TUESDAY: RED WINE BRAISED SHORT RIBS
• 4 English cut beef short ribs

• salt and black pepper

• 3 tablespoons unsalted butter, divided

• 1 bottle full bodied red wine, such as Cabernet

• 4 cups low-sodium vegetable stock

• 4 cloves garlic, peeled and smashed

Preheat oven to 325 degrees F.  Pat ribs dry with paper towels and season with salt and pepper on all sides.

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.

Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.  Delicious over garlic mashed potatoes, or with crusty bread and asparagus.

WEDNESDAY: White Bean Stew

  • 1 Tbsp olive oil
  • 12 oz Italian sausage
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1 32-oz container low-sodium chicken broth
  • 4 oz ditalini pasta or other soup pasta (about 1 cup)
  • 1 15.5-oz can cannellini or other white beans, rinsed
  • Black pepper
  • 1 10-oz bag spinach, thick stems removed
  1. Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.  When cooled slice in 1/4″ slices
  2. Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute.
  3. Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
  4. Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt.
  5. Serve with the Parmesan.
THURSDAY: Meat Pies
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced medium
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • 1/2 pound ground beef
  • 1 tablespoon smoked paprika, plus more for sprinkling
  • 1 medium Yukon Gold potato, diced medium ( or I used 1 cup frozen hash browns)
  • 2 sheets frozen puff pastry, thawed
  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato; season to taste with salt and pepper and remove from heat.
  2. On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 18-20 minutes. Let cool 10 minutes before serving.
Save the leftovers for the next recipe!
FRIDAY:  STUFFED PEPPERS
  • 3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
  • leftover stuffing from meat pies
  • 1 zucchini, diced small
  • 1 medium yellow onion, diced small
  • 1/4 c. Parmesan, grated
  • 1/2 cup italian seasoned breadcrumbs
  • 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
  1. Preheat oven to 400 degrees. In a large skillet,
    heat 1 teaspoon oil over medium-high.
    Add zucchini, and onion. Season with salt
    and pepper and cook until vegetables
    are tender, about 8 minutes.
  2. Add zucchini mixture to bowl with
    leftover meat filling, along with Parmesan,
    and 1 teaspoon oil; stir to combine and
    season with salt and pepper. In a
    small bowl, combine breadcrumbs and
    1/2 teaspoon oil and season with salt
    and pepper. Brush a rimmed baking
    sheet with oil and arrange bell peppers,
    cut side up, on sheet. Divide meat
    mixture among peppers and top with
    breadcrumbs. Bake until breadcrumbs
    are browned and peppers are tender,
    about 30 minutes. Serve warm.
DESSERT: Sweetie Pie

2 bars (about 3 1/2 oz each) extra-dark chocolate (65% cacao), broken up
2 tubs (8 oz each) mascarpone (soft Italian cheese), at room temperature
One 6-oz ready-to-fill Oreo pie crust (reserve plastic lid)

Garnish: whipped cream and colored sprinkles (optional)

  1. Microwave chocolate in a small bowl on high, stirring every 10 to 15 seconds, until melted and smooth.
  2. Put mascarpone into a large bowl; stir in chocolate until no white streaks remain. Spoon into pie crust; spread evenly. Refrigerate at least 1 hour or until firm, or cover with lid and refrigerate overnight.
  3. If refrigerated overnight, let stand at room temperature 30 minutes before serving so that it softens slightly. Garnish with whipped cream and sprinkles, if desired.
  4. Layer chocolate mascarpone mixture with whipped cream in parfait glasses.
  5. Stir 2 Tbsp hazelnut, almond or orange liqueur into mascarpone mixture.
  6. Substitute semisweet, milk or flavored chocolate (espresso, orange or mint) for the extra-dark.
Advertisements
 

One Response to “Meal Plan 9.7.11 – 6 ingredients or less”

  1. […] Thursday: Meat pies- I had made a double batch and put them in the freezer.  Recipe was a few weeks ago HERE […]


Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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