Clapping On The Down Beat

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Meal Plan 4.26.12 April 26, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 2:52 PM

Last night in class we had a woman from Kroger’s, one of the largest grocers in the country, speak about Food Safety in the grocery stores.  It was reassuring and scary at the same time.   There is so much potential for FBI (food born illness) to spread and contaminate our food.  She also shared her opinion on the pink slime and mad cow disease issues that our in the news.

Next week I have a review, submit my mini health inspection and take my final.  That went by fast.

This week for price matching here are some good deals:


Hunts canned tomatoes/sauce $.69

Quaker granola bars $1.88

Cheese Its $1.67


Baked Lays chips $2.50


Eggo $2/box  waffles..pancakes…

Fritos/Cheetos $2


Cluster tomatoes $.99/lb

Corn 5 for $1

Lettuce $.88 each

organic celery $.99


pineapple $.99

Bananas $.44/lb

It’s the kids and I for dinners next week, so I am going very kid friendly this week.

Meatless Monday: Baked Ziti

  • 1 pound dry ziti pasta
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. Preheat the oven to 350 degrees F. Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  3. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Tuesday: Baked Chicken Fingers with sautéed zucchini and corn
  • 1 1/2 pounds chicken tenders
  • 1 1/2 cups flour
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 cups breadcrumbs, seasoned or unseasoned
  • Salt and black pepper

(NOTE: I will brine the chicken in pickle juice overnight… new favorite trick to give the chicken a heightened taste!)

Preheat oven to 375°F.

Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.

2 zucchini sliced into rounds

3 corn on the cob- with a knife slice of the kernels

In a skillet melt 1 Tbs butter and 1 Tbs olive oil.  Sautee corn and zucchini til golden.  Sprinkle with salt

Wednesday: Tacos

Build your own…..seasoned ground turkey, tomatoes, cheese, guacamole ( I posted my recipe with the super bowl meals), black beans, lettuce, hard and soft shells ( use any left over zucchini and corn too)

Thursday: Leftovers

Friday:  Grill- hotdogs/brats/smoked sausage with steamed broccoli


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