Clapping On The Down Beat

Just another WordPress.com site

Meal Plan 8.8.12 August 8, 2012

Filed under: Hot Deals,Meal Planning — clappingonthedownbeat @ 9:28 PM

 

Gatorade is on sale across the board this week- fall sports will be starting practicing.  I have also seen school supplies rise in cost so stock up now.  Crayola crayons which were once $.29 a box, then $.39 are now 2/$1.  I have also noticed in the past when Texas has it’s tax free weekend, there are no sales.  All the sale prices will come before or after that weekend.  Labor Day weekend is a good time to hit sales and stock up for next summer.  Try buying kid clothes in the next size or two.  Stock up on summer essentials.

Price Matching:

ALBERTSONS

Eggo waffles $1.88

Dawn dish soap $.88

TOM THUMB

Totinos $1

Fritos $1.99

Mission Tortillas $.99

SPROUTS

Blueberries 2pts/$3

Cucumbers, green onions, green peppers $.50 each

Cabbage and red potatoes 2 for $1

Inspired by the book I am reading The Guernsey Literary and Potato Peel Society

MONDAY: Potato and Leek Tart

  • 1  tablespoon  olive oil
  • 2  leeks (white and light green parts), cut into half-moons
  • 2  small zucchini, cut into half-moons
  • kosher salt and black pepper
  • 1/2  cup  crumbled Feta (about 2 ounces)
  • 2  tablespoons  chopped fresh dill
  • 2  Red potatoes (8 ounces), thinly sliced
  • 1  store-bought 9-inch piecrust
  1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
  2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

 

TUESDAY: Chicken and Cauliflower Gratin

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

4 boneless skinless chicken breasts

1 tablespoon olive oil

1/2 cup chicken broth

1/2 cup dry white wine

Preheat oven to 350.  Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in an ovenproof skillet over medium heat.  Add chicken; cook 2 minutes on each side or until browned.  Add broth and wine.  Bring to a boil; remove from heat.  Cover and bake at 350 for 30 minutes or until chicken is done.

Cauliflower Gratin

  • Sauce:
  • 1 1/2 cups milk
  • 1 bay leaf
  • 1 clove garlic, split
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup grated Gruyere cheese
  • Kosher salt and freshly ground black pepper
  • Gratin:
  • Kosher salt
  • 1 pound cauliflower florets
  • Freshly ground black pepper
  • 1/4 cup breadcrumbs
  • 2 to 3 tablespoons grated Parmesan cheese

Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.

Heat the oven to 425 degrees F.

Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

WEDNESDAY: One Pot Pork Chops

  • 4  pork chops
  • 2 cloves garlic, sliced
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds waxy potatoes, peeled and thinly sliced (NOT russet or baking potatoes, red or yukon gold will work)
  • 1 onion, sliced
  • 4 slices bacon
  • 1/2 cup white wine, cider or beer
  • 1/2 cup beef or chicken stock
  • A handful of chopped fresh parsley, for garnish

Heat the oven to 325 degrees F.

Cut slivers in the pork chops and slide in slices of garlic. Cook bacon.  Reserve fat. Sprinkle the chops with salt and pepper and brown them in bacon fat, about 3 minutes per side.

Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.

THURSDAY: Quinoa and Skillet Veggies

  • 1  cup  quinoa
  • 2  tablespoons  olive oil
  • 2  small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
  • 10  ounces  button mushrooms, quartered
  • 2  cloves garlic, thinly sliced
  • 1  bunch kale, stems discarded and leaves torn into 2-inch pieces
  • 3/4  cup  dry white wine
  • kosher salt and black pepper
  • 1/4  cup  grated Parmesan (1 ounce)

  1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
  4. Stir in the garlic and cook for 1 minute.
  5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
  6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

 

FRIDAY: Super Bravo Tacos

Cooked ground beef or turkey with taco seasoning

Refried beans (empty can in a sauce pan and add 1/4 c. water and heat and stir till smooth)

Warmed hard shell tacos and tortillas

Fillings: cheese, onion, lettuce, avocado, salsa, tomatoes…..

Take one flour tortilla and spread refried beans on.  Place a hard shell taco in the center of the tortilla and fill with meat, cheese, and other goodies.  Wrap flour tortilla around hard shell and enjoy!

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s