Clapping On The Down Beat

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Meal Plan 1.4.12 January 4, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 1:39 PM

It’s the end of football season and we’ll be seeing lots of superbowl snacks start coming on sale.  If you have the room stock up on the sales for snacks and game day food.


General Mills and Kellogg cereals on sale


Musselman applesauce cups $.99

Premiums saltines $1.98

Tostitos Scoops $2.77

Softsoap $.88


Lays potato chips or tostitos chips $1.77

(Lots of proctor and gamble sales, look for coupons to stack greater savings)

Dawn $1.79

Tide $4.99

Crest $1.69

Charmin/Bounty $5.99

Secret or old spice deodorant $.99


Berries 2 for $3

Onions, cabbages, radishes $.49/lb

Peppers $.88 each

Zucchini $.88/lb

(Sounds like the makings of a great ratatouille)

Alexa fries 2 for$4


Bananas $.39/lb

Pineapple $.99

Panini maker $19.99

Mini electric food chopper $7.99

My brother and his girlfriend gave eachother crockpots/slowcookers for Christmas and a good friend got a dutch oven.  I was thinking this would be a good week to list dutch oven and crock pot recipes.  Just last night we had BBQ Chicken.  All I do is set the crockpot to low (for all day cooking), salt and pepper chicken breasts and place them in the crockpot and cover.  Nothing else.  When I am ready for dinner I drain the chicken leaving about 1/2c. of the liquid and add my favorite BBQ sauce while shredding the chicken with 2 forks.  It just falls apart.  Today with the leftovers I made tortilla soup.  In a pot I add one can of diced tomato, 1 cup milk, 3 cups water and seasonings ( a ranch dressing powder packet, a little cumin, oregano).  I bring it to a boil and then simmer for 15 minutes.  Add the leftover shredded chicken ( you won’t taste the BBQ flavor in the soup).  I took the leftover cornbread, cut it into small squares and friend in a little butter to make croutons for the soup.  I also love cooking my tomato sauces in the dutch oven in the oven.  See below and enjoy this week!

Turkey Scaloppine

  • Barley
    cups reduced-sodium chicken broth
  • cups barley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cup frozen peas, thawed
  • Turkey
    pounds turkey breast for scaloppine
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • tablespoons olive oil
  • 1/2 pound cremini mushrooms, quartered
  • large shallot, finely chopped
  • cloves garlic, finely chopped
  • cups reduced-sodium chicken broth
  • 1/8 teaspoon ground nutmeg
  • tablespoon chopped tarragon
1. In a medium-size saucepan, bring broth and 2 cups water to a boil. Stir in barley, salt and pepper. Simmer, covered, on low for 20 minutes. Stir in peas during last 2 minutes.
2. Season turkey with 1/2 teaspoon each of the salt and black pepper. Coat with flour. Reserve unused flour.3. In a large nonstick skillet or dutch oven heat 1 tablespoon olive oil over medium-high heat. Cook turkey 2 minutes per side. Reserve.4. Add the remaining tablespoon of oil, the mushrooms, shallot and garlic. Cook 4 minutes, stirring occasionally. Sprinkle 2 tablespoons of the remaining flour over mushrooms and cook, stirring, 1 minute. Gradually stir in broth and the remaining 1/4 teaspoon each salt and pepper. Add nutmeg and cook 1 minute until thickened; add reserved turkey and tarragon and heat through. For each lunch, reserve one serving of turkey before adding to sauce.Pot Roast 5 Ways

Yankee Pot Roast

  • large onion, chopped
  • cloves garlic, chopped
  • beef chuck roast, about 3 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound carrots, peeled and cut into 3 x 1/2-inch thick sticks
  • pound small red-skinned potatoes, each about 1 inch in diameter, quartered
  • ribs celery, cut into 3 x 1/2-inch-thick sticks
  • cup reduced-sodium beef broth
  • tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • tablespoons Worcestershire sauce
  • tablespoons cornstarch

1. Coat slow cooker bowl with nonstick cooking spray.

2. Place onion and garlic in slow cooker. Season beef with salt and pepper; place over onions. Arrange carrots, potatoes and celery around beef, in that order. Combine broth, tomato paste and thyme; pour over beef. Drizzle 1 tablespoon of the Worcestershire sauce over top.

3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4. Remove beef from slow cooker and place on a serving platter. Spoon out vegetables with a slotted spoon and place around roast. Keep warm.

5. Strain cooking liquid into a medium-size saucepan; skim off excess fat. Bring to a simmer. Combine cornstarch with 3 tablespoons water and stir into saucepan. Simmer for 1 minute until thickened. Stir in remaining tablespoon Worcestershire sauce.

6. Slice beef and serve with vegetables and gravy.


  • Stroganoff-Style Pot Roast  Replace carrots, potatoes and celery with 3 cups sliced mushroomsand tomato paste with 1 tablespoon mustard. Eliminate Worcestershire sauce. Stir 1/2 cup sour cream and 2 tablespoons parsley into sauce. Cut roast into 2-inch pieces. Serve with cooked egg noodles and peas.


  • Ropa Vieja  Try a Mexican spin by subbing 1 chopped green pepper for carrots, potatoes and celery; add 1 can (14 1/2 ounces) fire-roasted diced tomatoes in place of broth and tomato paste. Eliminate thyme and Worcestershire sauce; add 1 teaspoon each ancho chile powder, cumin anddried oregano. Shred beef into sauce and stir in a 10-ounce package thawed frozen corn and 2 tablespoons chopped cilantro. Serve with corn tortillas.


  • Coffee-Braised Beef  Switch out carrots, potatoes and celery with 2 cups sliced mushrooms and 2 sliced scallions. Substitute 1 1/2 cups brewed coffee and 2 teaspoons liquid smoke for broth and tomato paste. Use chili powder in place of thyme and eliminate Worcestershire sauce. Serve with cooked rice and a green vegetable.


  • Saurbraten  Eliminate carrots, potatoes and celery; reduce broth to 1/2 cup and add 1/2 cup distilled white vinegar. In place of tomato paste and Worcestershire add 3 tablespoons sugar. Serve with mashed potatoes and red cabbage.


  • 1 large chicken, cut into serving pieces
  • Salt and pepper
  • ¼ cup flour
  • 2 Tbsp butter (1/4 stick)
  • 2 large onions, sliced ½ inch thick
  • 5 large potatoes, sliced ½ inch thick
  • ¾ cup grated Pecorino Romano cheese (Locatelli brand preferred)
  • 1 Tbsp Hungarian paprika
  • ¾ cup dry sherry
  • 1½ cups homemade chicken broth
DIRECTIONS:1. Season the chicken with salt and pepper and coat it with flour.2. In a Dutch oven, sauté the chicken in butter until it is golden.3. Layer the onions and potatoes on top of the chicken. Top with the cheese, paprika, and salt and pepper to taste.4. Add the sherry and chicken broth. Cover and simmer for 2 hours, or until the vegetables are tender and the chicken is cooked through.


  • 1 tablespoon olive oil
  • 1 onion, diced (1 cup)
  • 1 red bell pepper, diced (1 cup)
  • 2 carrots, diced (1/2 cup)
  • 2 teaspoons ground cumin
  • 1 pound extra-lean ground beef (90 percent lean)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 bottle beer
  • 1 cup water
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce from the can of chipotles
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (15.5-ounce) can pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, beer, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.


  • 1 pound ground chuck
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 tablespoon firmly packed brown sugar
  • 1 (32-ounce) box chicken broth
  • 2 (14.5-ounce) can petite diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups broken lasagna noodles
  • 1 (5-ounce) package grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Garlic Crostini, recipe follows

Garlic Crostini:

  • 1 thin French baguette
  • 1/2 cup extra-virgin olive oil
  • 2 cloves smashed garlic
  • Salt and freshly ground black pepper

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.


Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.


6 beaten eggs10 slices of bread

1 1/2 C. milk

2 cups of grated sharp cheddar cheese

1/2 lb sausage

salt and pepper

yellow mustard (optional)

Brown and crumble the sausage. Drain remaining fat.

Spread mustard on one side of the bread and cut bread in quarters. Beat eggs and milk together with salt and pepper to taste.Spray inside of crockpot with nonstick cooking spray. Layer bread, cheese and sausage in crockpot. Pour milk and egg mixture over everything. Cook on low 8 – 12 hours.


  • 2 large eggplants
  • Kosher salt
  • 2 red peppers
  • 2 yellow peppers
  • About 1/2 cup olive oil, for cooking
  • 4 small zucchini, cut into thick rounds
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 2 pepperoncini, crushed
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 8 medium tomatoes, seeded and roughly chopped
  • Freshly ground black pepper
  • Handful or 2 chopped fresh basil leaves
Preheat the oven to broil.
Thickly slice the eggplant, and lay the rounds on cake rackswhich you’ve placed in the sink. Salt, very generously, and leave 30 minutes for the excess water to drain off. When they are ready, rinse them well under the tap and pat them dry with a towel.

While the eggplant drains, put the red and yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total. Remove to a bowl, cover with plastic wrap, and let sit 5 minutes. The skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl.

Turn the oven down to 450 degrees F.

Put some oil on a baking sheet and toss the zucchini slices in it. “Grill” in the oven, turning once, about 10 minutes. Remove, and add to the peppers. Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, and spread on the baking sheet, and “grill” also, about 15 minutes. As things are done, add them to the bowl.

While the vegetables are in the oven, heat a spoonful of olive oil in a saute pan, and fry the onions until soft. Add the garlic,pepperoncini, bay leaf, and rosemary, and saute 1 minute. Add the tomatoes. Cook the tomatoes until they are very soft and the whole mixture thickly soupy, about 15 minutes.

Pour the tomato over the vegetables, and toss everything. Check the seasonings. Serve at room temperature with thebasil scattered over.



  • 1 pound radishes (smallish oblong kind)
  • Salt and freshly ground pepper
  • A knob of butter
  • 2 sugar cubes
Put the radishes in a saute pan just large enough to hold them. Add enough water just to cover, and season with salt and pepper. Boil until tender, by which time the water should be nearly gone. Add the butter and a cube or two of sugar. Cook for a minute or two until the sugar melts and the radishes become glazed.

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