Clapping On The Down Beat

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Meals Plan: International February 22, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 7:44 PM

Yesterday was Fat Tuesday, today is the beginning of Lent.  You will see lots of sales on seafood since historically, Catholics abstained from meat during lent. This is where fish frys became popular.  (Under modern Catholic practice in the West, Lent is observed from Ash Wednesday to Holy Thursday evening, Sundays included.  These 40 days were at one time observed with a Black Fast of strictly no more than one meal, without meat, dairy, oil, or wine, taken after sunset. In the 14th century the meal was allowed at mid-day, and soon the practice of an evening snack became common. A morning snack was introduced in the 19th century. Fasting was still often accompanied by complete abstinence from meat, although this was not always the case.)


I think they are running the same ad from last week

Ritz $2.19

Totinos $.95

Kraft BBQ $.69

Colgate 10 for $10

Pears $1/lb


Asparagus $.99/bundle

DeCecco Pasta $.89

Tide $4.99


Kraft Mac and Cheese $.88


Pineapple $.99 each

Potatoes/Onions $.49/Lb

Peppers 3/$1

Broccoli/Spinach $.88 each

Monday: Roasted Salmon and Brussels Sprouts

  • pound Brussels sprouts, trimmed and halved
  • tablespoon olive oil
  • 1/4 plus 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • salmon fillets (about 4 ounces each)
  • 1 1/2 teaspoons Dijon mustard
  • Bacon Orzo
    ounces orzo (about 1 cup dry)
  • 1/4 pound thick-cut bacon, diced
  • 1/2 large yellow onion, diced
  • tablespoons fresh lemon juice
  • tablespoon Dijon mustard
Brussels Sprouts & Salmon
1. Heat oven to 400 degrees . Toss Brussels sprouts with olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place on a baking sheet and roast at 400 degrees for 20 to 25 minutes, flipping sprouts once.2. Place salmon skin-side down on a different baking sheet lined with nonstick foil. Season with remaining 1/8 teaspoon each salt and pepper. Spread mustard on top. Add to 400 degrees oven during last 15 minutes of roasting Brussels sprouts.Bacon Orzo
3. Meanwhile, cook orzo in lightly salted boiling water for 8 minutes. Drain, reserving 1 cup of the cooking liquid.4. In a large saute pan, cook bacon over medium heat for 8 minutes; remove with a slotted spoon. In same pan, add onion to bacon fat. Cook until softened, about 3 minutes. Stir in lemon juice, mustard and 1/2 cup of the reserved pasta water. Bring to a boil and simmer 1 to 2 minutes to thicken. Stir in orzo and bacon. Add more pasta water, if desired.Tuesday: Leg of Lamb with chickpeas

4 to 5 pound boneless leg of lamb roast, fat trimmed to 1/4-inch thick
4 cloves garlic, cut into slivers
olive oil
4 cloves garlic, minced
1 Tablespoon fine sea salt
2 Tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine
1 Tablespoon butter
Tablespoon cornstarch

1. Pat lamb dry. Score fat by making shallow cuts all over with tip of sharp, small knife. Tuck a sliver of garlic clove inside of each cut. Rub olive oil all over the outside of the roast.

2. In a small bowl, stir together minced garlic, sea salt, rosemary and black pepper. Mash it around a bit until it turns into somewhat of a paste.

3. Place lamb into lightly oiled roasting pan. Rub paste all over lamb. MAKE AHEAD TIP: At this point, you can wrap the lamb in plastic wrap and refrigerate for a few hours (or overnight).

4. Let stand at room temperature for 30 minutes before roasting. Place meat thermometer into thickest part of roast.

5. Preheat oven to 425 degrees F.

6. Roast at the high heat for 15 minutes (uncovered). Then turn temperature down to 375 and continue to roast for about another 1 hour or 1 1/2 hours. Watch meat thermometer closely. When it reaches 150 degrees F., pull the roast out of the oven. Remove roast to a cutting board and let it rest- the temperature should rise to about 160 degrees.

7. While lamb is resting, prepare sauce. Add wine to pan and de-glaze by boiling over moderately high heat, stirring and scraping up brown bits for about 1 minute. Take out a bit of the liquid and mix with the cornstarch. Add back to the pan along with the butter, season with salt and pepper, and serve with the lamb.

2 (15.5-ounce) cans garbanzo beans, rinsed & drained
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

2 Tablespoons extra-virgin olive oil
6 garlic cloves, peeled & crushed
3 small bay leaves, preferably fresh
2 shallots, sliced thinly
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken or vegetable broth

1. Prepare garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

2. Prepare chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

3. When ready to serve:
Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.


 Wednesday: Nudi- naked ravioli

1 package frozen spinach
1 lb ricotta
2  egg yolks
2 cups grated parmigiano
Salt and pepper
All-purpose flour or semolina flour  for dusting nudi
Fresh sage leaves
1/2 stick unsalted butter

Squeeze all the water out of the spinach. Add to ricotta, egg yolks, parmigiano, salt and pepper and mix very well.

Take about 1 tablespoon of this mixture at a time and roll into little balls, dusting with flour. Boil some salted water, and drop about 10 balls at a time into the water. As soon as they float to the surface, they are ready (about 1 minute).With a small sieve, fish them out and put them on a heated serving dish, one next to the other.
Put a generous sprinkling of parmigiano over the nudi.
Melt butter with sage, when it foams pour it over nudi, then serve immediately.

Thursday: Sour Cream Enchiladas

  • 1 lb chicken breast , diced
  • 1 medium onion , chopped
  • 1 tablespoon vegetable oil
  • 64 inches flour tortillas , softened
  • 1 ½ cups grated monterey jack cheese or 1 ½ cups Mexican blend cheese , divided
  • ¼ cup butter
  • ¼ cup flour
  • 1 (15 ounce) can chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chilies
  1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
    Friday:  Baked Halibut and Roasted Asparagus
    Crushed potato chips
    Olive oil
    When we lived in Alaska this was a favorite.  Pat halibut dry.  Cut into chunks.  Dollop/spread a coat of mayo over fish.  Dredge through crushed potato chips and bake at 400 for about 12-18 minutes till done.  Roast asparagus in oven on a cookie sheet drizzled with olive oil and sprinkled with salt.


If you’re looking to snag a high quality winter coat for your kiddos, this is definitely one sale you won’t want to miss!  Currently, Rothschild Kids is having The BIG Coat Sale and offering 75% off their Clearance Winter Coats.  Just enter the promo code Save75 at checkout to receive this discount.

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