September 20th - September 26th

This week I am in the mood to make some Italian recipes, so on Saturday I plan to make a batch of Red Sauce that can be used in several recipes throughout the week. Red sauce is very easy to make, inexpensive, and very versatile! It is a great addition to just about any recipe.

If you've read some of my other posts you may remember we were redecorating our living room. Madison took our old furniture to college, so we got some new pieces and have been putting it together slowly but surely. I'm so happy with how it is coming together and wanted to share the before and after pictures.  I am also happy Madison had room for some of the old furniture and is able to continue to enjoy it. She pretty much grew up with that furniture - we've had it for 15 years! Even with all those years of use (abuse), it held up great and is working out nicely for her in her new dorm. Hopefully it holds up for a few more years for her!

before

This was taken right after we moved back in after making all the 2004 hurricane repairs  - we did hang the picture back then, but pretty much everything else stayed the same over the years.

after

It finally looks like someone actually lives here!! This room always looked like we had just moved. It was plain with nothing to give it height or texture. It was the room in the house that was kind of neglected, but also the first thing you see when you walk in.  We still need to hang some family photos and artwork, and I'm working on Don for crown molding...  but that will probably be another 7 years haha

Thursday - Leftover night! I still have a few leftovers in the fridge I need to use up before they go to waste. We ended up going out to eat last night. I took my sweet niece to her riding lesson and didn't get home until late, so we met up with her mom and dad at Outback and took advantage of their 4 course meal for $15. Don and I shared the meal - it was delish.

Friday - Margarita Pork Chops with Cauliflower Garlic Mash and steamed green beans - see recipes below and note this does require some marinade time - preferably overnight.

Saturday - Spaghetti and Meatballs with a salad (Use 2-3 cups of sauce and reserve leftover for later in the week)

Sunday - Eggplant Lasagna with a salad. I have not tried this recipe before, but it sounds delicious! Use 4 cups of the leftover sauce to use in this recipe instead of buying jarred sauce

Monday - Sundried Tomato Sausage over Roasted Vegetable Orzo (see recipe below)

Tuesday - Chicken Parm over noodles.  Use remaining sauce with this recipe (see recipe below). Chicken breasts are not on sale at Publix this week - I have some in the freezer from when I stocked up while they were on sale. If you don't have any on hand - I recommend taking a trip to Sam's Club or the like and buy in bulk. They are usually around 1.99/lb at Sam's club.

Wednesday - leftovers (I'm sure I'll have enough leftovers for Wednesday and Thursday!)

Margarita Pork Chops

1 1/2 cups bottled margarita mix

2-3 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper

Put everything into a large (gallon sized) freezer bag. Add your pork chops - about 2 to 3 lbs of the Center Cut Pork Rib Chops that are on sale for $3.49/lb.  Be careful the bones don't puncture the bag.  Put in the fridge overnight.  TIP:  Make up another bag with all the same ingredients and freeze it! That way you can take advantage of this great sale on the pork!

When ready to cook, turn on your oven broiler to hi and let pre-heat a few minutes.  Remove chops from marinade and place on foil lined baking sheet. Brush with extra marinade.  Place chops under the broiler for 5 minutes (Be sure to leave your oven door ajar because you are broiling, and WATCH these closely!), then remove from oven and turn over - baste again then back in the oven they go for another 5 minutes under the broiler with the oven door ajar.  Throw out the rest of the marinade.  Remove the chops from the oven and turn over again - put back in oven for 5 more minutes (oven door ajar).  Remove from oven (they should be done - unless they are extra thick, but just to be sure, check with an instant read thermometer to make sure they are at least 140 degrees - Pork is safe to eat at between 140-145 degrees - it's true. Please don't overcook these or you will be sad when you break a tooth trying to eat them) Let rest about 10 minutes before serving.  These are also delicious cooked on a grill too!

Garlic Cauliflower Mash (low-carb alternative to garlic mashed potatoes)

1 medium head of cauliflower

1 tbsp cream cheese, softened

1/4 cup grated Parmesan cheese

1 teaspoon of freshly minced garlic (or more to taste)

1/8 teaspoon chicken base

1/8 teaspoon black pepper

butter and chopped fresh chives for garnish

Cut cauliflower into small pieces and place in boiling water for about 5-6 minutes or until thoroughly cooked. Drain well (do not cool), and pat dry with paper towels. In a blender or food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until smooth. An immersion blender works well if you have one. Garnish with chives and butter and serve hot.

Sundried Tomato Sausage over Roasted Vegetable Orzo

1 package fully cooked al Fresco Sundried Tomato Chicken Sausage, sliced

1 zucchini, sliced

• 1 summer squash, sliced
• 1 red onion, cut into chunks
• 1 pound portobello mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pinch white sugar
• salt and black pepper to taste
• 1 teaspoon chicken base
• 1/2 cup Sake or dry white wine
• 1 1/4 cups water
• 8 ounces orzo pasta
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees. I like to do all my slicing and chopping while the oven is pre-heating. Place zucchini, squash, onions, mushrooms and sausage on a foil lined baking sheet. Top with garlic, olive oil, and sugar and toss gently to coat sausage and veges. Sprinkle with salt and pepper and make sure contents are in a single layer on baking sheet. Roast until veges are tender - about 20-25 mins.

While the veges are roasting, melt butter in a skillet over medium high heat. Stir in orzo and saute until lightly browned. Mix the water, chicken base, and wine and slowly add to the orzo; bring to a boil. Cover, reduce heat, and simmer until orzo is tender and liquid is absorbed - about 15-20 mins.. Mix in roasted veges and Parmesan cheese. Season with salt and pepper to taste and ENJOY!

Chicken Parmesan over noodles

2 lbs boneless, skinless chicken breasts

1/2 cup all purpose flour

2 eggs

1 cup dry bread crumbs

4 slices mozzarella cheese (or use shredded cheese if you prefer)

2-3 cups red sauce (reserved from earlier in the week)

noodles of your choice

Preheat oven to 375 degrees. Lay out three shallow dishes (I use paper plates for easier clean-up). Measure the flour into one, eggs into another, and bread crumbs into the third dish. Turn each chicken breast over and pull apart to level it out a bit for even cooking. Flatten out the thickest part by pressing down on it with your hand. Be sure your chicken is dry (I like to let mine sit out on paper towels for about 30 mins before using, but if you don't have that time you can pat dry with a paper towel). Coat each breast with flour, dip in egg mixture, and then coat with bread crumbs. Place coated chicken in a greased baking dish. Bake, uncovered, for 15 mins. Then pour red sauce evenly over each piece of chicken and continue baking for about 10 mins. or until an instant read thermometer reads 160 degrees in the thickest part of the chicken. Cover chicken with cheese and bake until melted. While chicken is baking be sure to cook your noodles according to the directions on the package. When chicken is done, serve over noodles and enjoy!

Shopping List

Produce

2 large eggplants

Salad (Fresh Express is BOGO Free this week at Publix)

garlic

1 medium head of cauliflower

chives (can use dried if you prefer)

1 zucchini

1 summer squash

1 large red onion

1 white onion

1 lb portobello mushrooms

parsley

basil

oregano (can use dried)

thyme (can use dried)

green beans

Dairy

Butter (Publix brand butter is on sale this week, so it is a good time to buy at 2 for $5)

1 1/2 cup grated Parmesan Cheese

2 cups shredded Mozzarella Cheese

4 slices Mozzarella Cheese (or add another cup to the shredded)

Eggs

cream cheese

milk

Canned goods

12 oz tomato paste (basil, garlic, and oregano flavor)

28 oz tomato sauce (basil, garlic, and oregano flavor)

28 oz diced tomatoes (basil, garlic, and oregano flavor)

Spices

salt

pepper

Italian Seasoned Bread Crumbs (need at least 3 cups)

Olive Oil (I like Lucini Brand)

chicken base (you'll find this near the chicken broth)

sugar

flour

Other

1.5 cups bottled margarita mix

1/2 cup Sake or any Dry White Wine

8 ozs Orzo Pasta

8 oz pasta of your choice for the chicken parm

8 oz pasta of your choice for the spaghetti and meatballs

Meats

1 package fully cooked package al Fresco fully cooked Sundried Tomato chicken sausage

2 lbs boneless, skinless chicken breasts (not on sale at Publix this week - purchase at Sam's club or the like if possible to save $$)

3 lbs ground round

4 - center cut pork rib chops (on sale for $3.49/lb)

September 13th - September 19th

My menu for the week along with a  shopping list...

Thursday - Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato over pasta.  As part of my allrecipes.com Allstar activities this month I am working with al Fresco Chicken Sausage. I have worked with this sausage before as part of this program, and we have really enjoyed the recipes. I am looking forward to trying this one!

Friday - Garlic Chicken with a salad.  Be sure to check the temp of your chicken with an instant read thermometer about 20 mins in. Depending on the size of your chicken, the 30 minute cook time might overcook them. The temp should read between 155-160 degrees when done. Then let them rest 10 minutes before slicing.

Saturday - Leftovers

Sunday - Invite some family or friends over and enjoy a delicious meal together! This is easy to make and the flavors are wonderful!! Pork Chops with Raspberry Sauce served with spinach and garlic mashed potatoes. The Raspberry sauce is amazing!! Boneless pork loin chops are on sale at Publix this week for $3.99/lb

Monday - Homemade Sloppy Joes and Baked French Fries.  We love this sloppy joe recipe! It is so easy and delish! Ground Round is on sale this week at Publix, so it's a good time to make this recipe again. It has been a while since we've had this one!

Tuesday - Roasted Chicken Breasts with a salad

Wednesday - leftovers

Shopping List

Bakery

(6)Buns for Sloppy Joes

Produce

Orange Juice

2 cups cherry tomatoes

1 eggplant

2 bags of salad

fresh basil

fresh thyme

head of fresh garlic

1 green bell pepper

2 red bell peppers

2 onions

sun dried tomatoes (1/4 cup)

bag of baby spinach

yukon gold potatoes

Dairy

Butter

Parmesan Cheese

Spices

salt

black pepper

dried thyme (can use fresh thyme in place of the dried)

garlic powder

sage

brown sugar

1 can chicken broth (about 10-11 oz - I use water and chicken base in place of chicken broth)

Other

dry bread crumbs (at least 1/4 cup)

cooking spray

olive oil (I like the Lucini Brand)

white wine vinegar

1 (28 oz) jar of pasta sauce - sundried tomato and herb

Red Wine (1/4 cup)

Ketchup

mustard

raspberry jam

Pasta for the Ragu (I suggest Penne)

Meats

1 12 oz package al Fresco All Natural Sun Dried Tomato Chicken Sausage

1 lb boneless pork loin chops

1 lb ground round

4 skinless boneless chicken breasts

August 9th - August 15th

After having a couple of weeks off, it is back to reality for me!  

I really enjoyed my time in Seattle with Madison and the other allrecipes.com Allstars. It was nice to have a break from real-life.  Funny thing - I missed my real-life just a teensy bit while away, but now that I'm home and trying to get caught up on everything, I realize how crazy that was!!

So here I sit at midnight making up my menu for the coming week, so I can get out to the grocery store tomorrow right after my work shift!  If I get to the grocery early I just might have time to get some cleaning and laundry done and who knows - maybe even get to the gym (hmmmm...not likely) before I'm back in the kitchen making dinner

This week my menu consists of mostly new recipes. As an allrecipes.com Allstar I have some required tasks each month. They went easy on us this month and just asked us to make, review, and photograph 'faceless' recipes on the site. So, if the recipe doesn't have a photo it is fair game! I like having options and freedom to choose what sounds good to me. What I don't like too much, though, is most of the 'faceless' recipes don't have reviews (or have very few reviews).  I LOVE the review feature of allrecipes.com! I think it is my favorite feature out of the many wonderful features the site offers. I have had a lot of good luck choosing recipes by reading through reviews, so how am I going to choose from all of these recipes that don't have very many reviews?? It's not easy, but so far I have made 4 'faceless' recipes and 3 of them have been GREAT!!  That's not bad!      sadly, many of my choices are not exactly healthy....

Thursday - Carbonara Quesadillas with a garden salad

Pre-Season Football! Friday - American French Onion Soup with a salad (I'm thinking Caesar would be good)

Saturday - Spicy Ginger Chicken Wings with homemade pizza (requested by Mads)

Sunday - Grilled Chicken with Peach Sauce (I will halve this chicken recipe) with rice pilaf 

Monday - leftovers

Tuesday - Philly Style Pork Roast Sandwich with french fries

Wednesday - leftovers

Shopping List

Bakery

French Bread (enough for 6 slices and extra for dipping)

4 crusty rolls

Produce

6 large yellow onions

3 serrano chili peppers

fresh ginger (enough for 1 tablespoon)

2 (10) ounce bags of baby spinach

garlic

2 peaches (if using on Sunday be sure to choose a firmer peach so it doesn't get overripe)

slivered carrots

fresh parsley

fresh rosemary

fresh thyme

1 (8 ounce) package sliced, fresh mushrooms

1 lemon

2 bags of salad

Dairy

butter

1 cup shredded extra-sharp cheddar (I like to buy a good quality cheese and shred it myself, but to save time the bagged cheese works - just don't get the fat-free because it doesn't melt right)

1 cup shredded monterey jack cheese

1 cup Manchego cheese shredded (Publix does sell this in a block in the cheese case near the deli - if you prefer you can substitute provolone cheese)

4 cups shredded mozzarella

eggs

Spices

Salt

Pepper

Red Pepper Flakes

Extras

Dry Sherry

Sherry Vinegar

beef broth (need 4 cups)

chicken broth (need a total of 7.5 cups)

Olive Oil (I like the Lucina brand)

Alfredo Sauce (enough for 1 cup)

Large Flour Tortillas (at least 5)

flour

apple cider vinegar

soy sauce

brown sugar

1 cups peach preserves

dijon mustard

white rice (enough for 1.5 cups uncooked)

salad dressing

Frozen

Bridgford Ready Dough

bag frozen peas

3 lbs frozen chicken wings

Meat

4 skinless, boneless chicken breast

1lb thin chicken breast meat

bacon (14 slices)

3lb pork shoulder roast

• • 
    

July 12th - July 18th

Summer is well underway here in Florida!  The heat is on, and it has definitely changed my view on cooking! I haven't been sticking to my menus as religiously as I normally do, and the hubs has taken notice. He used to check the blog to see what was for dinner, but lately he feels it is all a farce! Poor guy. I am going to try to do better this week.  The menu is really shaping up to be great this week, so it shouldn't be too hard to stick with it - even in the heat.  

I am really enjoying having Madison home. Instead of cooking, we've been focusing our efforts on redecorating the living room.  Madison is taking the old furniture to school in the fall (thank goodness!), so I've been busy scouring furniture stores for all new stuff! I think we've decided on 2 sofas and a chair, but I am having a difficult time making the commitment.  It is such a big purchase, and I know I will have it for years to come, so I want to make sure I am making a good decision. Somehow, in my mind, thinking about it for weeks is supposed to make me more sure of my decision.... Anyhow, we did commit to some great pillows, lamps and a coffee table... it's a start

Cute Pillows and the fabric sample is what we are thinking for the new furniture

Another Cute Pillow

Lamps (still need an entry table on which to set them...)

Coffee Table

So that is what we've been working on lately instead of making dinner.  This week I want to look for some drapery panels and maybe finally get that furniture ordered!  I think I need to go look at it one more time...

Thursday - French Dip Sandwiches and French Fries (get the fries baked before making the sandwiches)

Roast Beef is on sale this week and these sandwiches are easy to make and really yummy.  You'll need 1lb rare roast beef, 1 can french onion soup, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.

Friday - Grilled Lime Cilantro Ahi with Honey Glaze and rice pilaf

Saturday - Chicken Pot Pie  (Madison has a craving)

Sunday - Chicken Cordon Bleu with rice pilaf

Monday - Leftover night

Tuesday - Mushroom and Spinach Ravioli with Chive Butter Sauce

Wednesday - Leftover night

Shopping List

Bakery

4 Onion Kaiser Rolls

Deli

1 lb rare Roast Beef (Boars Head top round is on sale, but I prefer the Publix Bottom Round and it is more likely less expensive than the Boars Head)

4-6 Slices of your favorite ham (for the chicken cordon bleu)

Produce

Lime Juice

Garlic

Fresh Ginger (ginger is expensive so only buy a small piece - you can break off what you need. I suggest about a thumb sized piece)

Cilantro

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

Onion x2

Fresh parsley

Fresh Chives

Yukon Gold Potatoes

Celery

1 (8oz) pack of sliced fresh mushrooms (baby bellos are on sale at Publix for $1.69)

Bag of Baby Spinach (I'll use fresh spinach in the ravioli, but you can buy frozen if you prefer)

Dairy

Butter

4 Slices Swiss Cheese (you can also use provolone or whatever your fave is for the French Dip sandwiches)

4-6 Slices Swiss Cheese (for the chicken cordon bleu)

Milk

Eggs

Cream Cheese (at least 4 ounces)

Shaved Parmesan Cheese (at least 1/3 cup)

Mozzarella Cheese shredded (at least 1/2 cup)

Heavy Whipping Cream (at least 1 cup)

Extras

Extra Virgin Olive Oil - First cold pressed (I like Lucini Brand)

Balsamic Vinegar

Honey

White rice (at least 1.5 uncooked)

Chicken broth (at least 5 cups or you can use water and chicken base - you'll need 5 teaspoons chicken base)

Chicken Bouillon (you'll need 1 tsp or you can use 1 tsp chicken base)

1 can French Onion Soup

2 (9") unbaked pie crusts

1/2 Cup Dry White Wine

Spices

Salt

Pepper

Sugar

Garlic Powder

All-purpose Flour

Celery Seed

Cayenne Pepper

Paprika

Cornstarch

Frozen

Bag of Green Peas

Meat

1 lb boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

4-6 boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

Fish

1 lb Yellowfin Tuna Fillets (on sale for $9.99/lb this week at Publix - this will feed 4)

NOTE:  I should have known $9.99/lb was too good to be true for the Ahi Tuna! I got to the fish counter and saw it is actually $9.99/each!  This is still a decent price, but I decided to use the frozen Tuna I picked up for $6.99 - bag of 2 steaks.  I figure with the delicious glaze this is still going to be yummy, and I can keep it cost effective as well. 

• 
  
• • 
    
  • 
    
  • 
    
  • 
    
  
  

  • 
    

  
  

  • 
    
  • 
    

July 5th - July 11th

I hope everyone had a great 4th!  We had a pajama day here at the Myers' house.  Madison had to come home from Canada early for a family matter. Her flight got in late Tuesday night, and we were up until about 3am hearing all about her Canadian adventures.  I'm sorry she had to come home early, but I am so happy she is home at the same time.  On the 4th we spent the morning making coleslaw, potato salad, and bbq pulled chicken.  We ate on that all day while watching movies. It was a very lazy day, but we had a great time just hanging out.

Last week I wasn't feeling well, so I wasn't able to make the dinners I had planned. I ended up putting a lot of stuff in the freezer, so I am repeating a lot of the plan for last week to clean out the freezer.

Thursday - Spaghetti and Meatballs

Friday - Steaks, baked potato, and a salad

Saturday - Homemade Pizza

Sunday - Meatball Subs and fries

Monday - Garlicky Pork Stir-fry (recipe is here)

Tuesday - Mac and Cheese  (Madison and I are still trying to find the perfect cheese combo. This time around we are making it with butterkase and fontina and maybe a little cheddar. Will post recipe if it turns out as good as I think it will)

Wednesday - leftover night

Shopping List - I have the spaghetti sauce and noodles on hand as well as everything I need for the pork stir-fry - so if you plan to make those recipes be sure to add the ingredients you need to this list.

Bakery

Sub Rolls

Produce

Basil

Onion

Garlic

Yukon Gold Potatoes

salad (Fresh Express is on BOGO Free sale)

Dairy

Milk

Eggs

Mozzarella Cheese

Fontina

• Butterkase (Publix didn't have this last time I looked - I found it at Petty's)
• 1 quart heavy cream

Spices

Salt

Pepper

Sugar

Garlic Powder

Italian Bread Crumbs (at least 1 cup)

Extras

Premium Extra Virgin Olive Oil first cold press (I like Lucini Brand)

Macaroni (16 ozs)

Bacon

Frozen

Bridgford Ready Dough

Meat

2 lbs ground round (on sale for $3.99/lb)

Porterhouse Steaks (on sale 7.99/lb)

• 
  
• 
  
• 
  
• 
  
• 
  

June 28th - July 4th

Thursday - Spaghetti and Meatballs with a garden salad.  Gia Russa Pasta Sauce is on the BOGO Free sale.  This is my favorite jarred sauce. I usually make my own, but when this is on sale I snatch it up because it is on the expensive side typically.  This sauce is lower in carbs than most and has a great flavor - try it and let me know what you think!  Muellers Pasta is also on the BOGO Free sale!  You can also pick up a fresh  baguette for just $1 at the bakery!  They are on sale 10 for $10, but you can buy just one!


Friday - Blackened Tuna Steaks with Mango Salsa and a salad.  I have not tested this recipe, but it has a lot of great reviews. I really want to incorporate more fish in our diet, so I'm going for it. Tuna Steaks are on sale this week at Publix. Hopefully this will be a fish recipe I can eat - I'm not a fan of the fishy stuff. I'll let you know how we like it.  Mangoes are on sale too! NOTE: I usually like to make a recipe exactly as stated the first time, but I fear the heat in this dish might be a little much for me, so I am going to reduce the cayenne by 1/2 and probably the paprika too - then I'll taste it and make any necessary adjustments according to my tastes. Avocados are on sale, so I will add one to the salsa (I LOVE Avocados). I am also going to halve this recipe to serve just 2 people (I don't want leftovers in case we don't like it)


Saturday - Date night! 

Sunday - London Broil with a garden salad.  
London Broil is not a tender cut of meat by any stretch of the imagination, however, if you marinate it overnight and cut it thin enough (I use an electric knife for this), you can have a nice low-carb meal at a great price. It is on sale this week for $3.99/lb, so I'm going to pick some up and marinate it in Italian Dressing (A vinaigrette type dressing - not the creamy kind. I usually buy whatever is on sale - Kraft is on the BOGO Free sale this week).  


Directions
On Saturday (or the day before you plan to make this) score the meat by making diagonal slits about 1/8-1/4 inch deep across the top of the steak (depending on how thick your steak is) - then make a 2nd set of diagonal slits to make crisscross diamond shapes. Turn over and repeat this scoring technique. Place in a large glass container; salt and pepper generously on both sides and pour about 1/2 - 3/4 cup of dressing on the meat. Turn to coat well.  Let marinate in the fridge overnight.


I always like to let meat come to room temp before cooking to ensure it cooks evenly throughout, so I take this out of the fridge  a couple hours before I plan to make it. There are several ways you can prepare this steak, but you should always cook it hot and fast to a maximum of mid-rare for optimum flavor.  First things first - throw out the marinade. I generally like to sear it in a very hot oven-safe pan (coated with a little olive oil). Sear for 1-2 minutes on both sides and then place in a pre-heated 425 degree (F) oven for about 5 minutes - longer for a thicker cut of meat. Remove from pan and let rest for 10 minutes (on a plate or cutting board) and then slice as thinly as possible on the bias (crosswise at a 45 degree angle).  If you don't feel you have a pan large enough  you can also broil it on high, but searing first is great for adding flavor. Broil usually 5-7 mins each side depending on the thickness of the cut.  Remember when broiling to always leave your oven door ajar and turn the exhaust fan on high. No matter how you cook it be sure you have your instant-read thermometer on hand to check the temp. I cook this between 120 and 125 degrees (F) and let rest for 10 mins. I prefer closer to the 120 degree temp. Grilling is an excellent way to cook this as well!  
NOTE: Make up a chimichurri sauce early in the day and it will pair nicely with this! (Be sure to add the ingredients to the shopping list if you plan for this)



Monday - BBQ Chicken Sandwiches and Coleslaw.  Love these Sandwiches! I don't like the coleslaw in the recipe. I stick with our fave Sweet Restaurant Slaw!  Sweet Baby Ray's BBQ Sauce is on the BOGO Free sale this week, so pick up 2 of them and keep one in the pantry. We LOVE the sweet and spicy sauce!


Tuesday - This is definitely going to be a leftover night for us so nothing goes to waste. We will have plenty of leftovers in the fridge this week I'm sure.


Fourth of July Wednesday - I haven't discussed holiday plans with Don yet, so I'm not sure what we are doing for the 4th, but with the sales this week I would suggest buying the pork spareribs for 1.99/lb and making slow cooker bbq ribs and coleslaw.  If the weather cooperates and you really want to get outside and bbq, ground chuck is on sale - so burgers are the obvious choice - I would go with the Guacamole Cilantro Lime Burger because they have SO much flavor, and I think I've decided they are my fave! Ball Park Beef Franks are on the BOGO Free sale this week too and hot dog buns are on sale in the bakery!  and Sweet Georgia Corn on the Cob is on sale 12 for $3 (remember you don't have to buy 12 pieces to get the sale price. If you buy just 4 pieces of corn it will be just $1, 8 pieces will be $2, see where I'm going here...)  


NOTE:  If you are using the grocery list on here, be sure to add what you need for your 4th of July celebration.  Don't forget dessert! These cupcakes are da bomb! 


Shopping List


Bakery
Baguette (on sale 10 for $10 - you can just buy 1 for $1)
Buns for the BBQ Chicken Sandwiches. I usually buy the regular hamburger buns (Bonus - they are on sale this week - 8 count package is $2.29)


Produce
Onion x4
Garlic x2
Green onion
Cilantro
Basil
Mango (BOGO Free sale)
Avocados (on sale 2 for $3)
Limes x2 (on sale 5 for $1, but you get the sale price when you buy just 2, so they should be just 20 cents each! yay!)
Small red bell pepper
Jalapeno
1 (160z) bag of coleslaw mix
Extra for me because we love pineapple - Pineapple, peeled and cored (on sale for $2.99)


Spices (most will have these on hand already - so check your spices!)

• Paprika
• Cayenne pepper
• Onion powder
• Salt
• Ground black pepper
• Dried thyme
• Dried basil
• Dried oregano
• Garlic powder

Sugar

Dairy

Milk 

Eggs

Extras

Canola Oil

Olive Oil (I like the Lucini Brand - it's expensive, but worth it!)

1 bottle of your favorite bbq sauce (Sweet Baby Ray's is on the BOGO Free sale this week. I always use the Sweet and Spicy - yummm)

Miracle Whip (you  need at least 2/3 cup)

White vinegar

Italian Dressing (Kraft is on the BOGO Free sale this week)

1 cup dry Italian bread crumbs

Spaghetti Noodles (Muellers is on the BOGO Free sale this week)
Gia Russo Spaghetti sauce (BOGO Free sale) I like the tomato basil the best

Extras I need: 

Bread - Nature's Own ButterBread is on the BOGO Free sale this week. Don prefers the honey wheat, but he's getting the butterbread this week!

Mayonnaise

Jif Peanut Butter (is there any other brand?)

Cokes (On sale buy 2 get 2 free)

Gain liquid laundry detergent is on sale

Crest toothpaste is on sale 10 for $10!

Little swimmies (the dog is getting old and needs diapers - someone suggested trying these on him...I'm game for anything to save my floors from his accidents.  Poor little guy)

Meats

1 Whole cut-up Fryer Chicken

2 lb London broil

2 lbs Ground round

2 Tuna Steaks (1 for each person you are serving)