Save Your Money- Buy Our Groceries: Vol. 5

For the scoop on this series of posts, click here!



  • Eggs Italiano
  • Honeydew Melon
  • English Tea


  • Shredded Chicken Burrito


  • Mixed Greens Salad with Roasted Potatoes and Heirloom Tomatoes
  • Goat Cheese and Apricot Jam Crostini


  • Yogurt with Crunch

THE GROCERY LIST  (for 2 people)

  • 2 limes
  • 3 zucchini
  • 5 plum tomatoes
  • 1 large honeydew melon
  • 3 bags of salad greens
  • 5 lemons
  • scallions
  • heirloom tomatoes
  • fingerling potatoes or any small potatoes
  • apricot preserves
  • 3 lbs. boneless skinless chicken breast
  • 2 big onions
  • 3 shallots
  • fresh basil
  • flour tortillas
  • goat cheese (herbed or plain)
  • parmesan
  • bread for crostini (ciabatta or baguette)
  • 3 cups chicken stock
  • 2 cans black beans
  • salsa
  • english muffins
  • eggs
  • 10 small yogurts
  • favorite crunchy granola or cereal


  • salt
  • pepper
  • cumin
  • chili powder
  • olive oil
  • garlic
  • white rice
  • PG Tips tea
  • balsamic vinegar
  • white vinegar
  • milk for tea
  • hot pepper paste
  • honey


The “Italiano” for the Eggs Italiano

I used this recipe for these delicious eggs, but we are only eating one egg each day and I increased the amount of veggies to make sure it lasted all week.  You can follow my version or just use the one from the site.

  • 1 tablespoon olive oil
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 3 medium zucchini, diced
  • 5 plum tomatoes, diced
  • 3 tablespoons thinly sliced fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/2 tsp salt
  • pepper, to taste

Heat oil in a large nonstick skillet over medium-high heat.  Add shallot and garlic and cook about 2 minutes. Stir in zucchini, tomatoes, salt and pepper and cook, stirring occasionally, until the zucchini is tender, about 15 minutes. Remove from the heat; stir in basil and balsamic vinegar.  Cool slightly and store in the refrigerator for the week.

Shredded Chicken for the Burritos

I loosely followed this recipe for the chicken, increasing the amount a little to get us through the week.

  • 3 tablespoons olive oil
  • 3 lbs. boneless skinless chicken breast, cut into 4 inch hunks
  • 3 cups chicken stock
  • 1 tablespoon chili powder
  • 1 1/2 tsp. salt
  • 1 tablespoon minced garlic
  • 2 limes
  • 2 large onions, thinly sliced

Put a large pan or dutch oven with a lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss to evenly coat. Add the chicken to the pan and sear for 2 minutes per side.  If all of the chicken doesn’t fit in your pan, do this in batches.  Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute.  Put all the chicken back in the pan if you did this in batches.  Pour the chicken stock over everything and bring to a boil. Reduce to low and cover. Continue to cook the chicken until very tender, about 1 hour.  Scoop out everything with a slotted spoon and transfer to a bowl or casserole dish.  Use two forks to shred the chicken, adding some of the stock every once in a while to keep it moist and succulent.  I don’t always use all of the stock, but you might find that you need it to keep it really juicy.  Squeeze both limes over the chicken and stir.  Store in the fridge for the week.

Spicy Rice and Beans for the Burritos

  • 2 cans black beans, drained and rinsed
  • 2 cups water
  • 1 cup rice
  • 2 tablespoons red pepper paste
  • 1/2 tsp cumin
  • 1/2 tsp salt

Boil water in a medium saucepan over high heat.  Add rice, stir, bring back to a boil.  Reduce heat to low, cover and cook for 15 minutes.  Remove from heat, fluff with a fork.  Add beans, cumin, salt, and red pepper paste.  Stir well.  Store in the fridge for the week.

Roasted Potatoes for the Salad

  • fingerling potatoes or small potatoes cut into small hunks (about 4 cups for the week)
  • olive oil
  • salt

Preheat oven to 400.  Line a baking sheet or roasting pan with foil.  Add potatoes to the pan, drizzle with oil, sprinkle with salt, toss to coat evenly.  Bake for about 25-30 minutes or until lightly browned.


BREAKFAST- 15 minutes

Eggs Italiano with Honeydew Melon

  • 2 eggs, cracked into two small bowls
  • salt
  • pepper
  • 1 english muffin, split in half
  • 1 cup of zucchini mixture in a bowl
  • parmesan
  • 1/5th of the melon, cut into cubes
  • water
  • white vinegar

Reheat zucchini in the microwave.  Heat 2 inches of water in a wide saucepan with 1/8 cup of white vinegar over high heat until boiling.  Lower heat and gently add the eggs, one at a time when the water is gently bubbling and steaming.  Cook for 3 minutes.  Toast the english muffin.  Top each slice of muffin with 1/2 cup of the zucchini mixture, one egg, a sprinkle of salt, dash of pepper and a little parmesan.  Serve with melon 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- 10 minutes

Shredded Chicken Burrito

Heat two portions of beans and rice and chicken in bowls in the microwave.  Divide between two tortillas.  Add a little salsa, fold and eat!

SNACK-  1 minute

Yogurt with Crunch

Add you favorite crunch to your cup of yogurt and chow down.

DINNER-  15 minutes

Mixed Greens Salad with Roasted Potatoes and Heirloom Tomatoes

  • two big handfuls of greens
  • one handful of tomatoes
  • 1 cup potatoes
  • 1 lemon
  • 3 tsp olive oil
  • salt and pepper
  • 1 tsp honey

Reheat potatoes just a bit in the microwave until they are warm, not hot.  Squeeze lemon, and a sprinkle of salt and pepper in a large bowl.  Whisk in olive oil and honey until well combined.  Toss greens, tomatoes and potatoes with the dressing in the bowl until well coated.

Goat Cheese and Apricot Jam Crostini

  • 2 large slices of bread
  • 1/4 cup of goat cheese, divided in half
  • apricot jam

Preheat broiler.  Toast bread in toaster or in broiler.  Spread each slice with half of the goat cheese.  Top each slice with 2 tsp of apricot jam.  Put under broiler for about 1-2 minutes.  Serve with salad!

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