Clapping On The Down Beat

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Meal Plan 1.13.12 + Deals January 12, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 2:00 PM

Hot Deals:

Just head on over here to print a coupon valid for a FREE Beauty Rush lip gloss with ANY in-store purchase! Look for an inexpensive pair of undies or a sale item to make for a very sweet deal!

Hurry on over here to snag a FREE subscription to La Cucina Magazine courtesy of Mercury Magazines. With step-by-step authentic recipes from their test kitchen in Milan, La Cucina Italiana has been the ultimate authority on Italian food and cooking since 1929. Readers are treated to the classic tastes that are represented by Italian cooking along with tips and techniques.
Head on over here to request a FREE Huggies Snug & Dry diapers sample! Just wait for the Huggies sample banner to show and click on the free sample link. You currently do NOT need to be a Sam’s Club member to score this freebie.

Saturday, January 14th, take your little Princess to the Disney Store dressed as her favorite Princess for an enchanting sing-along and royal craft event. This FREE event will be held at three different times:

  • Session 1 – 10:30am
  • Session 2 – 11:30am
  • Session 3 – 12: 30pm

Minimum age of participation is 3 years. Event is limited based on store capacity. As always, I recommend calling your local Disney Store for more information.

Don’t forget to check for coupons before you shop!

Price matching deals:


Celery $.77 each

Eggplant $.88 each

cantaloupe/Blackberries 2 for $3

Broccoli $.99/lb


Tyson chicken nuggets $4.99

Pilsbury Brownie mix $.99


Tide $4.99 (lots of proctor and gamble products on sale again this week)


Pineapple $.99


Meatless Monday: French picnic sandwiches

4 fresh tomatoes, seeded and chopped

8 fresh basil leaves chopped

1 red onion sliced thin

1-2 Tbs red wine vinegar

Place all ingredients in a bowl and let sit a few hours or overnight.

2 hard boiled eggs

1 loaf day old baguette

Slice baguette the long way and scoop out some of the soft white inside.  Drizzle with olive oil and fill with tomato mixture.  Top with slices of hard boiled egg and place top of loaf on.  Wrap in plastic wrap and chill for an hour.  Slice and serve with Roasted Cauliflower Salad.

Roasted Cauliflower Salad:

1 head of cauliflower sliced in thin cross sections


Olive Oil

1/4 c. chopped sun dried tomatoes

1 Tbs. chopped fresh tarragon

Heat oven to 400.  Place cauliflower on a roasting pan and drizzle with olive oil and sprinkle with salt.  Roast for 15-20 minutes till golden brown.  Place in bowl and toss with sundried tomatoes and tarragon.

Tuesday: Paprika Chicken

  • 4 chicken legs, (thighs and drumsticks, or just use 4 chicken breasts)
  • Salt and freshly ground black pepper
  • 1 tablespoon bacon drippings or oil
  • 1 red pepper, seeded and cut into roughly 2-inch/5 cm julienne
  • 1 onion, sliced
  • 1 tablespoon high-quality hot or sweet Hungarian paprika
  • 1 clove garlic, minced
  • 1/2 cup white wine
  • 1 can chopped tomatoes
  • 1 bay leaf
  • 2 tablespoons sour cream

Season the chicken with salt and pepper. Heat the bacon drippings in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but a tablespoon of the fat from the pan.

Lower the heat and add the julienned pepper, onion,  and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.

Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.

Wednesday: Meatloaf and Potato Pile

  • 3 lbs. baking potatoes, scrubbed and sliced crosswise 1/8 inch thick
  • 4 tbsp. butter
  • 1 large onion, quartered, then one-quarter finely chopped
  • 2 tbsp. flour
  • 2 1/2 cups half-and-half, warmed
  • 6 oz. swiss, shredded
  • Salt and pepper
  • 2 carrots, peeled and quartered
  • 2 eggs
  • 1/2 cup marinara sauce
  • 1/2 cup plain dried breadcrumbs
  • 1 lb. ground  turkey
  • 1 lb. ground beef
  • 1 cup fresh basil leaves
  • 1/2 cup olive oil
  • 1 tsp. fresh lemon juice
  1. Position a rack in the center of the oven and preheat to 375°. In a large pot filled halfway with boiling, lightly salted water, cook the potatoes for 3 minutes. Drain and spread evenly on a paper-towel-lined baking sheet to cool.
  2. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened, 3 minutes. Whisk in the flour for 2 minutes, then pour in the half-and-half and bring to a boil, whisking constantly; cook for 1 minute. Remove from the heat. Stir in the cheese, 1 tsp. salt and 1/2 tsp. pepper. Let cool.
  3. Using a food processor, chop the remaining onion and the carrots. Transfer to a bowl.  Transfer to a kitchen towel, wrap and squeeze out any excess moisture.
  4. Whisk the eggs, marinara, breadcrumbs, 1 1/4 tsp. salt and 1/2 tsp. pepper into the carrot mixture. Crumble in the turkey, beef and beets and mix well. Transfer to a 9-by-13-inch oval casserole, pressing into an even layer. Top with the potatoes and cheese sauce.
  5. Place the casserole on a baking sheet and bake until the edges are bubbly and the top is browned, about 40 minutes. Cover with foil and continue cooking until a meat thermometer placed in the center of the loaf registers 175°, 20 to 25 minutes. Let cool for 20 minutes before serving.
  6. Puree the basil, olive oil, lemon juice and 1/2 tsp. salt. Serve with the meatloaf.


    Thursday: Braised Sausages, pasta and baked onions

    • 2 lbs. sweet italian sausage links
    • 1 tbsp. olive oil
    • Salt and pepper
    • 1 lb. macaroni or ziti
    • 2 tbsp. butter
    • 1/2 small onion, finely chopped
    • 2 cloves garlic, sliced or chopped
    • 2 tbsp. flour
    • 1/2 cup dry white wine
    • 1 cup vegetable or chicken stock
    • 1 1/2 cups milk
    • 1 cup freshly grated parmesan
    1. Place the sausage links in a skillet and add enough water to come halfway up the sides of the links. Drizzle them with olive oil and bring to a boil over high heat. Lower the heat to medium and cook to evaporate the liquid and brown the links.
    2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
    3. While the pasta is working, in a medium pot or deep skillet, melt the butter with 1 tbsp. olive oil, a turn of the pan. Add the onion and garlic; season with salt and pepper. Cook, stirring, until softened, 10 to 12 minutes. Sprinkle the flour on top and stir for a minute, then add the wine to deglaze the pan. Stir in the stock and milk and cook to thicken, 5 to 7 minutes.
    4. Stir 1 cup cheese into the sauce to melt. Add the pasta and toss to combine. Serve the macaroni with the sausages and pass extra cheese around the table.

    Baked Onions

    • 4 medium-sweet organic onions, unpeeled
    • 4 handfuls coarse salt

    Preheat the oven to 425 degrees F.

    Cut barely a sliver off the bottom of each onion so they’ll sit without rolling over. Pierce them in a few places with a sharp knife so they won’t burst during cooking. Make 4 mounds of coarse salt in a baking dish, and nest an onion in each. Bake the onions 15 minutes. Lower the heat to 325 degrees F and continue baking until the insides are almost applesauce soft, about 1 1/2 hours, depending on the size of the onions.

    Friday: Chicken and Bean Stew

    • 4 slices bacon, finely chopped
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 pound red potatoes, cut into cubes
    • One 32-ounce container (4 cups) chicken broth
    • 1 whole rotisserie chicken
    • Two 15.5-ounce cans small white beans, rinsed
    • 5 ounces arugula (5 cups)
    • Salt and pepper
    1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
    2. Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper.


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