I had the whole weekend to grocery shop and meal prep, which has not been the case the last couple weeks! I enjoyed being able to do both tasks whenever I felt like it.
We were in Denver Friday during the day so I had Donny take me by Trader Joe’s. I wanted to grab a few things, but mostly to stock back up on their cashew butter! I’m addicted. So I bought a few things Friday then did a big trip on Saturday.
I made some freezer-meals for my friend Kortni, who is having her baby any day now. I bought a lot of food at the store (including everything for those meals), but this was everything that was for our house.
Grocery Shopping:
Here is what I bought at Trader Joe’s:
- Butternut squash, broccoli, cauliflower and green beans
- raw almond butter (creamy) and unsalted cashew butter
- white corn tortillas
- Italian-style chicken sausage (I like these because they do not have casings on them)
- 4 lime sparkling waters (for Donny)
- Go Lean Crunch (for Donny)
- 2 Rx Bars & 2 Larabars
Here is what I purchased at Safeway:
- boneless, skinless chicken thighs – it was on sale so I bought one package for this week and froze the other package
- 2lbs frozen cod fillets
- 2% Greek yogurt
- 1% cottage cheese
- Half & half
- 2 dozen eggs
- bananas, blueberries, lemons and avocado
- Romaine hearts, zucchini, yellow squash and Brussels sprouts
- 1 can garbanzo beans, 1 can reduced sodium black beans and 1 can refried black beans
Meal Prep:
I didn’t have much to do on Sunday so I took my time with meal prep. I also wanted to clean out the freezer a little bit so I thawed a few homemade meatballs and also some Peanut Butter Chocolate Chip Oatmeal Cups from a few weeks ago. Yep, that means no yogurt parfait this week! Woah, crazy.
I started by making my mid-morning meals which included the oatmeal cups. I added some peanut butter on top of each cup. Then I scrambled 1 egg + 2 egg whites together for each container. I could cook one large batch of eggs (all five days worth) and then divide it, but I chose to cook each day’s eggs separate.
I also baked the chicken thighs and cod. I seasoned both with only salt and pepper. I cooked the chicken on a baking sheet wrapped in foil and the cod I cooked in foil packets. I set the oven at 350° and baked them for 15 minutes.
While the oven was hot I also baked sweet potatoes and roasted carrots and bell peppers. Same temperature, but I cooked the potatoes for 45 minutes and the other veggies for 20 minutes.
I mentioned it last week, but my new favorite way to cook broccoli is to blanch it. I love the texture! I brought a pot of water to a boil, added the broccoli, let it boil again and left it in there for 90 seconds. After the 90 seconds, I immediately put the broccoli in an ice bath to stop the cooking. It keeps the broccoli bright green, but cooks it enough to make it tender. Yum!
I also used my grill pan to cook green beans and Brussels sprouts. I seasoned the green beans with a salt-free lemon pepper seasoning and a little salt.
Some friends of ours gave us a couple zucchinis. I spiralized two small ones to make zoodles, then sautéed them over medium heat for just a couple minutes.
I ended up having some chicken leftover for the week and also some Brussels sprouts, carrots, green beans, and then the sweet potatoes that I baked. Should be good for the week!
What did you buy at the grocery store this week?
