Clapping On The Down Beat

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11.3.11 Meal Plan + deals November 3, 2011

Filed under: Hot Deals,Meal Planning,Saving Money — clappingonthedownbeat @ 9:56 AM

With Halloween over, the stores will be filling with Christmas decor and food sales.  Since this is a big season of feasting and baking and cooking, there will be lots of good food sales.  Also a good time to stock up the pantry with baking supplies and canned goods.  I will be working on my Thanksgiving and Christmas meal plans, so I might skip a regualr week in preparation for posting lots of holiday recipes!

Tom Thumb’s ad is full of thanksgiving food item coupons.  These are store coupons only good at Tom Thumb.  The coupons are good through 11/24, just remember that Tom Thumb tends to be one of the most expensive grocery stores.

KROGER

Campbells cream of mushroom/chicken and Swansons chicken broth $.50

Smartwater $.50

Kleenex 50-108ct $.99

Eggo waffles $1.99

On the Border chips $1.99

SPROUTS

Tomatoes $.49/lb

Grapes $.99/lb

Celery or cucumbers $.77

MEATLESS MONDAY: BAKED MACARONI AND CHEESE

  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 4 oz cream cheese
  • 1/2 c. blue cheese crumbles
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper

Topping:

  • 3 tablespoons butter
  • 1 cup panko bread crumbs

Preheat oven to 350 degrees F.  In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes.

Temper in the egg (scamble eggs in a bowl and add some of the hot milk mixture, then add the eggs into the milk mixture)  Stir in 3/4 of the cheese, cream cheese and blue cheese.  Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

TUESDAY:  BEEF CARBONNADE

  • 1/2 pound slab bacon, cut into large lardons
  • 2 medium onions, sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds beef chuck, cut into large cubes
  • 5 carrots, peeled and cut into large chunks
  • Generous tablespoon all-purpose flour
  • 12 ounces beer (dark or light, depending on your preference)
  • 6 prunes
  • 1 tablespoon dried thyme
  • 1 cup beef stock
  • 3 lbs small red potatoes ( use extra for mashed potatoes in another dinner)

Preheat the oven to 325 degrees F.  In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.

Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oiland mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.

Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.

Serve with boiled small red potatoes.

WEDNESDAY: Store bought rotessiere chicken and steamed vegetables  (use leftovers for tomorrow night)

THURSDAY:  MOCK SHEPPARDS PIE

  • Extra-virgin olive oil, as needed
  • Diced leftover chicken
  • Kosher salt
  • 1/2 cup flour
  • 2 large leeks, white part only, cut into 1/2-inch dice
  • 3 ribs celery, cut into 1/4-inch dice
  • 3 carrots, peeled and cut into 1/4-inch dice
  • 2 cloves garlic, smashed and finely chopped
  • 1 cup white
  • 3 to 4 cups chicken stock
  • 1 bundle fresh thyme
  • leftover potatoes, mashed
  • 3/4 to 1 cup heavy cream
  • 2 to 3 tablespoons cold butter
  • 1 cup frozen peas

Add a little oilive oils to a pan and add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the chicken to the pan and stir to combine.  Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the chicken and veggies. Taste and season with salt, if needed. Toss in the thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for about 30-45 min.  When the stock level reduces replace with more to keep the meat submerged.

In a small saucepan over medium-high heat, bring the cream to a boil. Beat the coldbutter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful.  Remove the lid from the chicken and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed.  Remove the bay leaves and thyme bundle and discard.

Preheat the broiler.  Transfer the chicken mixture to a wide, flat baking dish. Spread the mashed potatoes over  in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.

FRIDAY: REFRIED BEAN CHILI

2 lbs ground beef

2 c. chopped onion

4 chopped garlic cloves

4 Tbs chili powder

3 Tbs cumin

2 cans Ranch style beans

2 cans refried beans

1 can kidney beans

2 c. salsa

1 can of beer

1/4 c. line juice

sour cream

In a stock pot, cook the ground beef, onion, garlic and spices over medium heat till the meat is browned, about 15minutes.  Stir in beans, salsa, and beer.  Simmer till thickened about 1-2 hours.  Stir in lime juice just before serving and top with sour cream.

 

This is one of my absolute favorite Disney movies! Amazon currently has Finding Nemo (Two-Disc Collector’s Edition) for only $11.49 (regularly $29.99). Shipping is FREE with Prime or with a $25 order.

Paper Coterie is once again offering a coupon code for FREE products! Now through November 13th, score $30 worth of FREE products when you enter coupon code H2SHOLIDAY at checkout. You will need to pay for shipping, which starts at around $6 or so. Here is a sample of some of the items you will find at Paper Coterie:

  • Calendars $17 – $28 (FREE after coupon)
  • Holiday Card Sets $18 (FREE after coupon)
  • Photo Books $20 (FREE after coupon)
  • Growth Charts $29 (FREE after coupon)
  • Memory Boxes $38 (or $8 after coupon)
Head on over here to score a FREE Post-It Neccessorize Accessories Sample! Just click the blue “Request a Sample”. Allow 6 to 8 weeks for delivery.

I just want to give you all a heads up that you can still score quite a few awesome deals over atHalo Heaven! They still have lots of items available in their Closeout Section. I spotted beanies priced at $1.75, flower tutus on clearance for $2.50, flower petal wings only $2, butterfly wands only $1 + lots more!

Even sweeter, use coupon code AUTUMN to score 10% off your entire order! Plus, spend $20 or more (after the discount code has been applied) and you’ll score yourself FREE shipping! These are adorable items and you cannot beat the price! These would also make great party favors and donations to Toys for Tots!

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