Save Your Money- Buy Our Groceries: Vol. 8

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



  • Whole Wheat Banana Pancakes topped with Baked Chunky Applesauce


  • White Bean Chicken Chili


  • Pepper Hash with Fried Egg and Toast


  • Spicy Moroccan Carrots

THE GROCERY LIST  (for 2 people)

  • 1 lemon
  • 5 bananas
  • 12 granny smith apples
  • 1 tub of sliced mushrooms (we used baby bellas)
  • 4 assorted peppers
  • 2 bags or bunches of carrots
  • fresh cilantro
  • 2 large yellow onions
  • 1 large red onion
  • 2 russet potatoes
  • 16 oz. ground turkey
  • 1.5 to 2 lbs. chicken breasts
  • whole wheat pancake mix
  • brown sugar
  • maple syrup (or pancake syrup)
  • 4 cans white kidney beans (15 to 16 oz. each)
  • 10 cups of chicken broth
  • milk
  • tortilla chips
  • 18 eggs
  • cooking sherry
  • yummy bread for the hash and eggs


  • salt
  • pepper
  • garlic
  • cooking spray
  • butter
  • flour
  • chili powder
  • paprika
  • sugar
  • dried basil
  • ground cloves
  • hot sauce
  • cinnamon
  • olive oil
  • cumin
  • cayenne pepper
  • vegetable oil


The Hash

  • 1 large red onion, 1/2 inch diced
  • 1 tablespoon butter
  • 3 cloves of garlic, minced
  • 1 tub of sliced baby bellas, chopped up
  • 4 assorted bell peppers, 1/2 inch diced
  • 2 russet potatoes, 1/2 inch diced (peeled or not peeled)
  • 2 medium carrots, 1/2 inch diced
  • 2 cups chicken broth
  • 2 tablespoons all purpose flour
  • 16 oz. ground turkey
  • 1/4 cup cooking sherry
  • 1 tsp salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. paprika

Heat butter in a dutch oven or large skillet over medium high heat.  Add the onion, garlic and carrot.  Cook 2 minutes and add the potato.  Cook 6 minutes more or until things start to brown nicely.  Reduce heat to medium, add peppers and mushrooms.  Cook until everything is tender.  Add turkey and cook through.  Sprinkle with flour; stir to combine.  Add sherry and scrape any brown bits from the bottom of the pan and stir into the hash to combine.  Cook until most of the liquid has evaporated.  Add stock and spices, bring to a boil, reduce to low and simmer until liquid thickens and reduces by half.  Store in fridge for the week.

White Bean Chicken Chili

  • 2 large onions, 1/4 inch diced
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1.5-2 lbs. chicken breasts, cut into large hunks
  • 8 cups chicken broth
  • 4 tablespoons cilantro, chopped
  • 2 tablespoons dried basil leaves
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cloves
  • 4 cans 15 or 16 oz. white kidney beans, undrained
  • 2 tsp. salt, pepper (to taste)
  • bunch of dashes of hot sauce

Melt butter in a dutch oven over medium heat.  Cook onion and garlic, stirring occasionally until onion is tender.  Stir in everything else.  Heat to boiling; reduce heat to low.  Cover and simmer 1 hour, stirring occasionally.  Fish out the chicken hunks with a slotted spoon.  Shred with two forks into smaller bits and add back to the chili.  Add more salt and hot sauce if needed.  Stir and refrigerate.

Baked Applesauce for the Pancakes

  • 12 granny smith apples, peeled, cored and cut into 8 slices each
  • 3 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 6 tablespoons water

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.  If it needs more time, throw it back in for 10 minutes, but mine was good and done after 45 minutes.  Cool slightly and store in the refrigerator for the week.

Spicy Moroccan Carrots

  • 2 bunches of carrots, peeled and cut into hunks
  • 1 small garlic clove, minced
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • a pinch of cayenne
  • juice of half a lemon
Steam the carrots in a steamer, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl.   Refrigerate for the week.

BREAKFAST- 15 minutes

Whole Wheat Banana Pancakes topped with Baked Chunky Applesauce

  • 1 cup applesauce, reheated in microwave
  • 1 banana, cut into slices
  • 1/2 an egg (whisk 1 egg in a bowl and split the liquid in half, saving the other half for the next day)
  • 1/4 cup milk
  • 1 1/2 tsp. vegetable oil
  • 1/2 cup whole wheat pancake mix
  • pancake syrup (maple or Aunt J…)
  • cooking spray

Mix oil, egg, milk and pancake mix until just blended.  Heat a nonstick skillet over medium heat and spray with a touch of cooking spray.  Pour one big pancake to split, or 2 regular sized pancakes.  Arrange banana slices on top of pancakes just before flipping.  Cook other side until brown.  Split hot applesauce between the 2 pancakes or pancake halves and top with syrup.

LUNCH- 5 minutes

White Bean Chicken Chili

Fill your bowl and heat in the microwave for about 2 minutes.  Serve with tortilla chips!

SNACK-  no minutes

Spicy Moroccan Carrots

Eat some!

DINNER-  15 minutes

Pepper Hash with Fried Egg and Toast

  • about 2 cups of the hash, reheated on the stove or in the microwave
  • 2 (or 4 if you’re really hungry) eggs, fried or poached
  • 2 slices of bread, toasted and buttered

Divide the hash between two plates, top each pile with an egg and serve with toast!

1 Comment

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One response to “Save Your Money- Buy Our Groceries: Vol. 8

  1. Great tips and the foods look delicious. I’ve been doing these as well. It’s amazing how many things you really don’t need that are already around the house. Don’t forget the list and if possible, don’t bring the kids. Use coupons too..

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