A Calmer Trip to the Grocery...Finally!

Just because the kids are home for break does not mean I get a break from grocery shopping.  So, this morning, we loaded up in the car and did something I absolutely dread...went to the store as a family (minus Dad who is working).  Normally, I like going places with my kids.  In the past week, we've been to the zoo, the museum, and the library.  But the grocery store?  This is the one place that gives me nightmares.  What is it about this place that brings out the screaming, running off, touching everything side of children?  And it's not just my children.  Even when I go by myself, I see other people's children doing the same things.  It's why stores like Target and HyVee give out cookies.  They know it buys a few moments of sanity for mom.

A while ago I saw an idea somewhere (sorry, I don't remember where) of giving kids their own shopping list.  This couldn't possibly work, right?  I mean, it seems way too easy.  But this morning, I was desperate for anything to save me the agony of a normal grocery trip with three children.  So, I made up my list on my cell phone.  Then I picked out 10 items that the kids could easily identify: bananas, carrots, canned pineapple rings, tomato sauce, bacon, honey, butter, eggs, bread, and frozen green beans.  I made two lists with 5 items each, in the order they would come across them in the store. I printed them out and handed them to the kids.  Here is G's list:

They were SO excited!!!  J did start to run off at first...he really wanted to get to those bananas on his list!  Once I reigned him in, we had a great trip.  I figured C was a little old (he's 8) for this, so I gave him a couple of other jobs: he was in charge of helping J with his list and he got to order the meat at the meat counter.  He loved being in charge of ordering, and the guys at the meat counter were great with him.

Now, I'm not going to give up my solo trips.  No way.  But, this idea will hopefully keep our trips to the store this summer peaceful!!

March - Week 4 Menu and Groceries

Spring Break is here!  I wish I could say Spring was, but the big fluffy snowflakes falling outside my window tell me that Winter is not ready to give up.  It's too bad, really.  I've been looking at grilling recipes lately and wanting to get out and grill.  I'm just not one of those hearty people who can grill in the sub-zero temps!!  So, we are sticking with indoor recipes.

Do you have trouble remembering what you planned to make each day?  I have my monthly calendars, but I keep those with my planning stuff, not necessarily in the kitchen.  Plus, they don't have any of the lunch and breakfast meals on them.  So, this week, I'm including a printable weekly menu that includes all of the meals I planned for the week.  This will make it SO easy for you!  Print out the menu, print out the grocery list, and GO!

Recipes for this week you will need:

• Buffalo Chicken Salad
• Slow Cooker Vegetarian Minestrone
• Braided Pesto Bread
• Almond-Joy Granola
• Chicken Fried Steak - I've tried several chicken fried steak recipes.  I love chicken fried steak.  This is absolutely the BEST recipe I've found.  Not a surprise.  I also love Alton Brown.
• Oatmeal Cookie Pancakes
• Egg Salad
• Spicy Tangerine Beef
• Southeast Asian Fried Rice
• Skillet Spaghetti Sauce

Here is the grocery list.  It's a long one, but don't let that intimidate you!  Lots of the stuff on here is probably already in your pantry.  There are several Asian sauces (soy, oyster, hoisin).  Once you check off your "on-hand" items, the list should be mostly produce, meats, and dairy.  That's how I like to shop!

Skillet Spaghetti Sauce

This is my version of a spaghetti sauce that my mother-in-law makes.  I think originally it was made in an electric skillet, hence the name "Skillet" Spaghetti Sauce.  I make it on the stove-top.  I've made a few changes to spice it up from her recipe. 

Ingredients

1. 1 lbs Ground Beef
2. 1/3 cup Onion Flakes
3. 8 oz Tomato Sauce
4. 6 oz Tomato Paste
5. 1 pt Tomato Juice
6. 1 cup Water
7. 1 tbsp Chili Powder
8. 1 tsp Salt
9. 1 tsp Pepper
10. 1 tsp Oregano

Directions

1. Brown ground beef.
2. Add tomato paste. Cook for 2 minutes.
3. Add onion flakes, chili powder, salt, pepper, and oregano.
4. Pour in tomato sauce, tomato juice, and water. Bring to a boil.
5. Simmer sauce for at least 30 minutes or until desired thickness.

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Southeast Asian Vegetable Fried Rice

Southeast Asian Fried Rice

 

Ingredients

1. 1 tablespoon brown sugar
2. 1 tablespoon oyster sauce
3. 1 tablespoon lower-sodium soy sauce
4. 1 tablespoon fresh lime juice
5. 1 teaspoon garlic chili paste
6. 1/4 teaspoon salt, divided
7. 2 large eggs, lightly beaten
8. 1 bunch green onions
9. 2 tablespoons peanut oil, divided
10. 2 1/2 cups cooked and cooled brown rice
11. 1/4 cup vertically sliced shallots
12. 1 cup carrots, chopped
13. 1 can water chestnuts, sliced, drained
14. 2 cups broccoli florets
15. 1 can baby corn, cut, drained
16. 1 cup julienne-cut red bell pepper
17. 1 1/2 teaspoons minced garlic
18. Cooking spray
19. 2 bacon slices, cooked and crumbled
20. 4 lime wedges

Directions

1. Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender. Reduce heat, and simmer 2 minute or until liquid thickens slightly, stirring occasionally. Add to rice mixture.
3. Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrots, broccoli, water chestnuts, corn and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant.
4. Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.

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Egg-celent Egg Salad

Egg Salad

Ingredients

1. 1 cup Sugar
2. 1 tbsp All Purpose Flour
3. 1 tsp Salt
4. 1 tsp Ground Mustard
5. 1/2 cup Vinegar
6. 1/2 cup Water
7. 2 large Eggs -- beaten
8. 1 cup Miracle Whip
9. 2 tbsp Sweet Pickle Relish
10. 6 large Eggs -- hard boiled

Directions

1. Mix together sugar, flour, salt, and mustard. Add vinegar and water. Add eggs. Cook until it boils and thickens, stirring constantly. Combine equal amounts of dressing and Miracle Whip. Add pickle relish. Chop eggs. Mix with salad dressing.

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Buffalo Chicken Salad

Ingredients

1. Popcorn Chicken
2. Frank's Red Hot Buffalo Sauce
3. Romaine Lettuce
4. Field Greens
5. Blue Cheese Crumbles
6. Celery, diced
7. Ranch Dressing

Directions

1. Bake the chicken according to package directions. Toss in Frank's Buffalo Sauce according to taste. Make a salad of romaine, field greens, and diced celery. Add buffalo chicken and blue cheese crumbles. Top with Ranch Dressing. (Note: Amounts are not given. Salads can be made to taste.)

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