This Week’s Shopping List, Recipes and Coupons!

Back for another round, here’s this weeks picks for tasty meals that make the most of your shopping trip.

Shopping List:

  • 4 boneless, skinless chicken breasts
  • 1 package of dried figs
  • 1 medium white onion
  • 2 lemons
  • 1 bag of baby or regular spinach
  • 2 roma (plum) tomatoes
  • 1 small can of sliced olives
  • 1/2 lb. thinly sliced deli turkey
  • 1 package turkey bacon (or regular bacon if you prefer)
  • 1 loaf of your preferred bread
  • 8-10 oz. of crumbled feta cheese
  • 1 package reduced fat cream cheese
  • 1-2 bags of shredded mozzarella
  • 1 12-16 oz box of whole wheat or multi grain penne pasta (try Ronzoni Smart Taste [coupon below] or a store brand whole wheat)
  • 1-2 cans of soup (depending on what serving size you prefer)
  • 1 round of pizza dough (about 13 oz)*
  • Your choice of basic salad ingredients or vegetables for sides


  • pasta or pizza sauce for dipping

*You can buy frozen dough, but I recommend going to a local pizza place and asking for dough. They’re usually happy to give you some and it costs around $2-3 for a ball. For freshness, pick it up on your way home from work the day you plan to make the pizza. Alternately, you can make your own dough. I’ve yet to find a recipe that beats the NYC-area dough we get here, but if you’ve got one please share it in the comments!

Spices, condiments, and things you might already have on hand:

  • cous cous (from last week’s list)
  • grated parmesean
  • minced garlic or garlic powder
  • all purpose flour
  • salt & pepper
  • dried oregano
  • olive oil
  • chicken bouillon
  • italian seasoning
  • dried or fresh parsley
  • Worcestershire sauce
  • honey
  • mustard

Tools & utensils (optional):


Monday:  Penne with Spinach Sauce.  For the sake of simplifying the shopping list, we’re going to use feta cheese instead of goat cheese – they’re very similar and both made with goat’s milk, but feta has more sheep’s milk. Interesting, right? Moving on – if you’re making this for just yourself or for yourself and a friend or partner, you should have enough leftover to have it for lunch or save it for a second meal (or feel free to scale it down). Don’t forget to save the water from the pasta!

Tuesday: Turkey & mozzarella sandwiches, served with a cup of soup.

  • 1 clove garlic
  • 1/4 of a white onion, chopped
  • 1/2 tsp italian seasoning
  • 1 1/2 tsp olive oil
  • 2 tbsp parsley
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp worcestershire sauce
  • 4 slices whole wheat bread
  • 4 slices cooked bacon
  • 1/2 lb deli turkey
  • 1/2 lb mozzarella cheese, shredded

1. Lightly toast four slices of bread.

2. Heat oil in a skillet and cook the bacon. Remove the bacon (place it between two paper towels to soak up the extra fat), then saute the onion, garlic and italian seasoning. Add parsley, lemon juice and worcestershire sauce. Spread this mixture onto one side of each of the bread slices.

3. Top with turkey and bacon; sprinkle with cheese. Bake at 350 F for 8-10 minutes, til cheese is melted.


Big Jeezy’s Fig & Feta Pizza

This is a recipe I got from Big Jeezy, otherwise known as Judy G, the mom who spawned one of my favorite people.

  • 1 package dried figs
  • 1 cup crumbled feta
  • 1 pizza dough
  • 2 tbsp olive oil
  • 1/2 to 1 cup mozzarella (to taste)
  • sauce for dipping (optional)

If you’re using a pizza stone, put it in a cold oven and preheat at 400 degrees F for about 45 minutes, give or take. While your stone is warming up you can start preparing your ingredients. If you’re not using a stone, just preheat at 400.

Feel free to add sliced olives, oregano, garlic, or any other seasonings to this; let me know of any changes you make and how they tasted!

1. Stem and slice your dried figs and set them aside. Shred mozzarella if you haven’t bought the pre-shredded kind.

2. Flatten out your pizza dough and spread or drizzle olive oil on top (don’t overdo it or it will get soggy – try about 2 tablespoons to start).  If you’re not using a pizza stone, you can spread your dough out on a baking sheet or round crisper outside of the oven and then skip to step 4.

3. Open the oven and place the dough on top of the pizza stone CAREFULLY – it’s hot. (Note: you can spray the stone with an olive oil cooking spray or sprinkle a layer of cornmeal or flour on top to prevent sticking if you have this problem – I usually find the dough I get has enough oil in it to prevent this on its own).

4. Sprinkle the figs and feta all over and then top with a thin layer of mozzarella.

5. Bake for about 20 minutes, until the crust is golden.


Greek Chicken (original recipe here)

  • 2 teaspoons all-purpose flour, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 ounces feta cheese, crumbled
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon dried oregano
  • 2 boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 1/2 cup water
  • 1/3 cube chicken bouillon, crumbled
  • 2/3 cup loosely packed torn fresh spinach leaves
  • 2 roma (plum) tomatoes, chopped
  • 1/3 cup sliced olives

1. Combine 1 tsp of flour with the salt and pepper on a plate and set aside. In a small bowl, combine the cheese, lemon and oregano and set aside.

2. For the chicken breast: you can either pound it flat (literally just punch each breast flat; it’s good for stress relief – or you can use a meat mallet*). Alternately, carefully slice each breast in half to produce four thin chicken slices. The object is to get the chicken thin enough that it will thoroughly cook on the stove top.

3. Coat one side of each chicken piece with the flour mixture. Heat the oil in a large skillet and cook the chick on both sides until golden brown.  I sometimes like to add a little olive oil spread at this point, too.

4. While the chicken is cooking, whisk together the water and chicken bouillon in a small bowl with 1 tsp of flour. Pour over the chicken breasts. Then sprinkle/spread the feta on top of each piece.

5. Add the olives, tomato and spinach and bring everything to a boil. Cover it, if possible, and let it simmer for about 8 minutes (the spinach should be wilted).

Serve with a side of cous cous. For added cous cous flavor, mix some chicken bouillon and a spritz of lemon juice in with the boiling water before adding the cous cous.

*It’s probably not entirely safe food handling practice, but I have used an actual carpenter’s hammer wrapped in plastic for this purpose before. It’s your call.

Friday: Easy Honey Mustard Mozzarella Chicken can be served with a garden salad side. Try substituting plain mustard with dijon and adding some corn starch to the sauce to thicken it up.


Ronzoni Smart Taste Pasta

If you or a loved one you’re cooking for is diabetic, give Dreamfields a try – here’s a $1.00 off coupon. is offering the following:

  • $1.10 off three cans of Progresso soups
  • 55 cents off Smithfield bacon
  • $1.00 off Kraft cheese is offering:

  • 55 cents off Treasure Cave cheeses (feta)

(Smartsource also has some of the same coupons as, if you’re in the mood to stock up)

If you have any problems printing coupons, try using a different browser – Chrome users may have the most trouble. I use Firefox for my coupon printing needs. 🙂


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Categories: food shopping lists, recipes


I'm a writer of web content and advertising copy in the interactive space. I'm kind of a geek, but I like other stuff, too. My passions and loves include cooking and food, travel, music, and reading; my husband & favorite architect Jonathan; my wonderful family and friends; and my loyal, quirky dog.

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  1. This Week's Shopping List, Recipes and Coupons! « Kitchen Tips for … | Food and Recipes - February 7, 2010

    […] Read more from the original source: This Week's Shopping List, Recipes and Coupons! « Kitchen Tips for … […]

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