Casey and I grocery shopped together awhile back and she asked me if I always spend that much time in the produce section. I think I generally have about 1/3 of my cart filled with fruits and vegetables. I like to look at my cart when I'm finished and feel pleased that the majority of things I'm buying are nutritious and naturally colorful. Here is an example of "produce" (fresh, frozen or dried) from this week's shopping trip:
1 bunch bananas - $1.16
1 bunch cilantro - $ .89
1 bunch green onions - $ .50
1 bag frozen corn - $1
1 zucchini - $ .48
1 onion - $1.34
1 bunch green leaf lettuce - $ .95
~1/3# fresh green beans - $ .76
1 jalapeno pepper - $ .16
1 large bag frozen mixed vegetables - $1.99
1 lime $ .50
1 bag dried apricots - $2.79
1 small bag baby carrots - $1.50
1 cantaloupe - $2.50
3 red bell peppers - $5 (RIP OFF!)
1 1/4# black plums - $1.63
2+# peaches - $2.75
2 cartons of fresh salsa - $3.98 (does that count?)
1 pint blueberries - $2.99
2 avocados - $2.50
2 cartons (1#?) strawberries - $5.00
Grand Total... $40.37
I'm sure you feel like you would like the last 30-ish seconds of your life back that you spent reading my grocery list (LOL), but hey, I like food and I like to write about it.
Onto some pictures:
I guess Will liked dinner? He was licking his plate. :)
The plums were a big hit, though very messy like blueberries!
This was funny. On Friday night, Will had some sherbet after dinner. When he finished, there was some melted sherbet in the bottom of the tea cup I served it in. Will kept telling me he was drinking his "ice cream water". Haha!
On the menu this week:
As I mentioned, we went out for dinner on Sunday night, which is usually my biggest dinner night. So this week, we're having:
1) Mexican Chicken, Corn and Bean Tortilla Soup - week #8 of soupapalooza. I found this recipe on someone else's blog and a very yummy looking picture was included so I decided to try it. Also, it is responsible for many of the things listed above in my produce list.
Here's the recipe from The Big Book of Soups and Stews by Maryana Vollstedt:
5-6 cups chicken stock or broth
3 boned, skinned chicken breast halves (about 1.5 lbs) cut into bite sized pieces
1 yellow onion, chopped
1 clove garlic, minced
1 small red bell pepper seeded and chopped
1 med. zucchini, quartered lengthwise and sliced
1 tsp chili powder
1 tsp dried ground cumin
1 tsp dried oregano
1/2 tsp salt
Freshly ground pepper
2 cups corn kernels, frozen or fresh
1 can (15 oz.) black beans, drained and rinsed
1 cup fresh tomato salsa
5-6 cups chicken stock or broth
3 boned, skinned chicken breast halves (about 1.5 lbs) cut into bite sized pieces
1 yellow onion, chopped
1 clove garlic, minced
1 small red bell pepper seeded and chopped
1 med. zucchini, quartered lengthwise and sliced
1 tsp chili powder
1 tsp dried ground cumin
1 tsp dried oregano
1/2 tsp salt
Freshly ground pepper
2 cups corn kernels, frozen or fresh
1 can (15 oz.) black beans, drained and rinsed
1 cup fresh tomato salsa
1/2 cup chopped fresh cilantro or parsley
Toppings (optional)
tortilla strips/chips
sour cream
grated monterey jack or mexican cojita cheese
avocado
green onions
lime
olives
In a large soup pot over med. high heat, combine stock, chicken, onion, garlic, bell pepper, zucchini, chili powder, cumin, oregano, salt, and pepper. Cover and cook for 10 min. Reduce heat to med. low. Add corn, black beans, and salsa and simmer covered until flavors are blended, stirring occasionally, about 30 min. Stir in cilantro and simmer uncovered 5 min. more. Ladle into bowls, top with toppings!
Toppings (optional)
tortilla strips/chips
sour cream
grated monterey jack or mexican cojita cheese
avocado
green onions
lime
olives
In a large soup pot over med. high heat, combine stock, chicken, onion, garlic, bell pepper, zucchini, chili powder, cumin, oregano, salt, and pepper. Cover and cook for 10 min. Reduce heat to med. low. Add corn, black beans, and salsa and simmer covered until flavors are blended, stirring occasionally, about 30 min. Stir in cilantro and simmer uncovered 5 min. more. Ladle into bowls, top with toppings!
2) Grilled chicken with peach salsa. Clearly, I'm wishing for warmer weather with this dish. Meijer had peaches available and they're actually better when they're firmer in this salsa. Plus it's one of Craig and Will's favorites - we have it A LOT in the summer time. It's from a family friend and consists of peaches, red bell pepper, green onion, jalapeno, lime juice and a little brown sugar. It's very good served over grilled chicken or fish, OR as a regular salsa with chips. I'm just going to use my panini grill to make some chicken breasts.
3) And for a quick filler meal, I think we'll use up some bacon I have frozen and do BLT's. Always a good go-to meal.
1 comment:
I made a dinner last night that made me think of you - ground turkey and roasted red pepper meatloaf (courtesy of Real Simple and my sister), baked sweet potato "fries" with rosemary, and steamed asparagus. How did I do? I'm giving Casey the recipe if you want to try it.
And BLTs - YUM! I'm definitely going to have to add this to my dinner list for next week. I love them, but never think of making them! Thanks for the suggestion!
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