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10.5.11 Meal Plan October 5, 2011

Filed under: Meal Planning,Saving Money — clappingonthedownbeat @ 1:26 PM

DEALS:

Through 10/31, Blockbuster Express is celebrating Matt Damon’s birthday and you can snag any Matt Damon rental FREE with the promo code DAMON at checkout!  Go here to find a Blockbuster Express kiosk near you.

Yeah! Google Offers beta, a new daily deals site by Google, is once again offering upFandango.com movie tickets for ONLY $5 ($13 value)! To get in on this deal, just head on over here and log into your Google or Gmail account to purchase your tickets. Keep in mind that you can only purchase up to 2 tickets per person and the codes don’t expire until December 22nd, so there’s plenty of time to make use of them.

If you’re looking for a personalized, yet affordable re-usable Treat bag for your kiddos Halloween loot this year, you’ll definitely want to get in on this great deal through Vistaprint!  For a limited time, Vistaprint is offering up Halloween Tote bagsfor ONLY $2 + $4.41 shipping!

* Go here and click on the FREE Tote Bag offer. Click on “Get Started” to start personalizing your tote bag by choosing a design and customizing it with your information.

*After you’re finished, add the bag to your cart and start the checkout process. Be sure to NOT add any additional items or offers to your order (unless you want to pay extra for them).

*Also, SKIP all the offers by leaving the boxes unchecked until you get to the final Payment page.

*Choose the “Slow” 21-day shipping option (Keep in mind that the orders usually come much faster than 21 days!).

* Your final cost will be only ONLY $6.41 for a cute re-usable treat bag SHIPPED to your door!

Bebe Bella Designs is currently offering 70% off Paisley Minky Chenille Blankees, Baby Blankets, Toddler Blankets, Bibs, Burpies & Ball when you use coupon code paisley70 at checkout. Here are the prices with the discount:

  • Blankees (15 x 15) $6.75 (normally $22.50)
  • Baby Blankets (30 x 30)  $15 (normally $50)
  • Toddler Blankets (35 x 43) $19.20 (normally $64)
  • Burpies $3.75 (normally $12.50)
  • Bibs $3.75 (normally $12.50)
  • Balls $4.80 (normally $16)

Shipping starts at $5.00. Offer is good through 10/9/11.

 

Price Matching Local Grocery Ads-

Here is a deal worth mentioning.  Do you have a prescription for you or your kids that is close to being refilled?  Transfer the prescription (from walgreens or where ever) to Kroger and get a $25 gift card.  You can take the store gift card and use it for groceries or buy a different gift card to itunes or Home Depot…ect.  All you need to do is call the Kroger pharmacy and tell them you’d like to transfer a prescription.  Everything they need is on your prescription label or bottle.  This would work out best to your advantage for any $5 prescriptions that you have.  Grab the Kroger circular this week if you don’t have it and cut the coupon out (on the last page) and bring it in when you pick up your prescription.

Tom Thumb:

Progresso soup $.99

2 Liter Pepsi or Dr. Pepper $.89

Mission tortillas 3 for $5

Barilla pasta $.89 12-16oz varieties

Lays baked chips or sun chips $2.49

Kleenex up to 110 count box $.79

Albertsons:

Grapes $.99/lb

Stock up value- Rotel, Hunts diced tomatoes, Hunts tomato suace, Rosarita refried beans mix and match 13 cans for $10 that is only $.77 each

Sprouts:

Strawberries 16 oz. 4 for $5

Apples $.99/lb

Broccoli and carrots 1lb $.99

Lettuce $.88/each

MONDAY: Slow cooker corn chowder

  • 14 1/2 ounce cans low-sodium, 99 percent fat-free chicken broth (3-1/2 cups)
  • 1/2 pound all-purpose potatoes, peeled and diced
  • cup baby carrots, cut into 1/4-inch pieces
  • medium-size onion, chopped
  • stalks celery, trimmed and diced
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/4 teaspoon Old Bay seasoning
  • 1 large bag frozen corn ( or 2 small bags)
  • sweet red pepper, seeded and diced
  • 12 ounce can evaporated skim milk
  • tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 can crab meat (optional)

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.

3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.

4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

 

TUESDAY: Pizza Puffs

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 4 ounces pepperoni, cut into small cubes (about 1 cup)
  • 1/2 cup store-bought pizza sauce
  • 2 tablespoons finely chopped fresh basil
  • 1 red bell pepper, sliced

(Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.)

  1. Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
  2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
  3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

     

    WEDNESDAY: Sweet and Sour Meatballs

    * Two 3-oz packages ramen noodles (save seasoning packets for another use)

    * 12-oz package cooked turkey meatballs, cut in half

    * 16-oz bag frozen Asian sitr-fry vegetables, thawed

    * 3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)

    * 1/2 cup reduced-sodium, fat-free chicken broth

    1. Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

    2. Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

     

    THURSDAY: Grilled Cola Steak Tacos

    • 1/2 cup cola
    • 2 tablespoons extra-virgin olive oil
    • Juice of 2 limes, plus lime wedges for serving
    • 2 teaspoons chili powder
    • Salt
    • 1 pound skirt steak, cut into 4 portions
    • 2 tomatoes, finely chopped
    • 1 small onion, chopped
    • 1/4 cup finely chopped cilantro
    • 2 jalapeño chiles, finely chopped
    • 8 crisp taco shells
    • 2 cups shredded slaw mix (from a 1-pound bag)
    • 1 avocado, cut into 8 lengthwise slices
    1. In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 1/2 teaspoons salt. Add the steak and let marinate at room temperature for about 30 minutes.
    2. In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and remaining lime juice; season with salt.
    3. Preheat a grill or grill pan to high. Grill the steak, turning once, about 15 minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.

       

      FRIDAY:  Mini Lasagnas

      • Butter, for ramekins 10 oz size
      • 12 lasagna sheets
      • 3 cups frozen corn kernels, thawed
      • 1/2 cup whipping cream, at room temperature
      • 3 cloves garlic, minced
      • 1 cup (8 ounces) mascarpone cheese, at room temperature- or cream cheese will work
      • 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
      • 1 large lemon, zested
      • 1/4 teaspoon kosher salt
      • 1/4 teaspoon freshly ground black pepper
      • 3/4 cup packed chopped fresh basil leaves
      • 1 1/2 cups (6 ounces) shredded sharp Provolone
      • Extra-virgin olive oil, for drizzling

      Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

      Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an “x” shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.

      In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.

      Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cupPecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

      To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

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