Save Your Money- Buy Our Groceries: Vol. 4

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  • Scrambled Eggs with Ricotta on Toast
  • Grapes
  • English Tea


  • Vegetarian Chili


  • Almost Thai Lettuce Cups


  • Homemade Chunky Applesauce

THE GROCERY LIST  (for 2 people)

  • about 8 cups of grapes
  • 10 apples
  • 2 yellow summer squash
  • 1 yellow onion
  • 1 green, red or yellow pepper
  • 1 tub of sliced mushrooms
  • bag or bunch of carrots
  • 1 head of iceberg lettuce
  • basil
  • 5 limes
  • 1 cucumber
  • 2 containers firm tofu
  • dozen eggs
  • ricotta
  • 2 15oz. cans kidney beans
  • 1 28oz. can whole tomatoes
  • 2 cans coconut milk
  • creamy salted peanut butter
  • soy sauce
  • chili sauce
  • rice vinegar
  • sesame oil
  • 1/2 gallon 2% milk
  • baguette or ciabatta or any crusty bread


  • salt
  • pepper
  • sugar
  • cinnamon
  • brown sugar
  • oregano
  • cocoa powder
  • hot sauce
  • cumin
  • chili powder
  • crushed red pepper
  • olive oil
  • vegetable oil
  • garlic
  • white rice
  • PG Tips tea


Vegetarian Chili

  • 2 yellow summer squash, diced into 1/2 inch pieces
  • 1 yellow onion, diced into 1/2 inch pieces
  • 1 green, red or yellow pepper, diced into 1/2 inch pieces
  • 1 tub of sliced mushrooms
  • 5 small carrots or 2 large, peeled and diced into 1/2 pieces
  • 3 garlic cloves, minced
  • 2 cans kidney beans, undrained
  • 1 can whole tomatoes, undrained
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tablespoon chili powder
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 2 tsp. cocoa powder
  • 1 tablespoon hot sauce
  • 2 tablespoons vegetable oil

Saute onions, squash, peppers, mushrooms and carrots in oil in a large pot over medium high heat until they begin to soften, about 10 minutes.  Add garlic and saute 3 minutes more.  Add all spices, hot sauce and tomatoes, breaking up the tomatoes with your spoon.  Bring to a boil, then reduce heat to low and cover.  Cook for 1 hour, stirring occasionally and continue to break up the tomatoes.   Add beans, bring to a boil and cook 30 minutes more uncovered, stirring occasionally.   Cool slightly and store in the refrigerator for the week.

Homemade Chunky Applesauce

  • 10 apples, peeled, cored and cut into 8 slices each
  • 1/4 cup brown sugar
  • 5 tablespoons water
  • 3 tsp. cinnamon

Preheat oven to 375.  Put everything in a large casserole dish or dutch oven and toss to coat.  Cover with tin foil or lid and bake for 45 minutes.  Pull out of oven and stir well.  Bake 30 minutes more.  Cool slightly and store in the refrigerator for the week.


BREAKFAST- 15 minutes

Scrambled Eggs with Ricotta on Toast

  • 2 eggs, beaten with a splash of 2% milk and salt and pepper
  • 1/3 cup ricotta cheese in a bowl
  • 2 large leaves of basil, chopped
  • 4 slices of crusty bread
  • 1 cup of grapes, divided in half
  • olive oil

Toast your bread.  Heat a saute pan over medium heat and add cooking spray or a little olive oil.  Pour in your eggs when it is hot, but not smoking.  Stir eggs constantly (I like using a rubber spatula) until cooked, but not dry.  Immediately add to the ricotta cheese in the bowl and fold gently, trying not to over blend the mixture.  Drizzle olive oil on toast, top each slice with an equal amount of egg mixture and sprinkle with basil.  Serve with grapes and tea.

English Tea

Put a tea bag into a cup with a splash of milk and 1/2 tsp. to 1 tsp. of sugar.  Add boiling water and steep.

LUNCH- 5 minutes

Vegetarian Chili

Heat two portions of chili in bowls in the microwave.  Serve with a small hunk of bread or enjoy on its own!

SNACK-  NO minutes

Homemade Chunky Applesauce

Enjoy cold or warm for 45 seconds in the microwave.

DINNER-  30 minutes

Almost Thai Lettuce Cups

For the Rice:

  • 1/2 cup white rice
  • 3 large leaves of basil
  • 1 tablespoon rice vinegar

For the Peanut Sauce:


  • 1 1/2 tablespoons peanut butter
  • 1 tsp soy sauce
  • 1 tablespoon rice vinegar
  • chile sauce (to taste)
  • boiling water

For the Tofu:

  • 2/5ths of one tub of tofu, diced
  • 1 tsp crushed red pepper
  • 1/3 cup coconut milk
  • 2 tsp sesame oil
  • soy sauce (to taste)
  • 1/2 cup grated carrot
  • 3/4 cup chopped cucumber
  • Juice of 1 lime
Boil 1 cup of water in a small saucepan.  Rinse rice several times to remove excess starch.  Add rice to boiling water, reduce heat to low, cover and cook 13 minutes.  While the rice cooks, make the peanut sauce.  Blend everything except the water in a small bowl until well combined.  Stream in a little hot water and whisk.  Add just enough water to make it pourable.
When the rice is done, fluff with a fork and add basil and rice vinegar.  Set aside.
Heat sesame oil in a saute pan over medium high heat.  Add tofu and crushed red pepper.  Saute until tofu browns a little on each side.  Add coconut milk and a dash of soy sauce.  Cook about 40 seconds more until tofu is glazed in the liquid.  Add more soy sauce or salt to taste.
Assemble the cups.  Fill four cups of iceberg lettuce with rice, top with cucumber and carrot.  Squeeze some lime juice over each cup.  Add tofu and drizzle with peanut sauce.


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2 responses to “Save Your Money- Buy Our Groceries: Vol. 4

  1. This is my favorite one so far 😉

  2. The breakfast is SO good!!! 🙂

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