This Week’s Shopping List and 5 Easy, Tasty Recipes – with Coupons

This week you’ll need a slow cooker. I’ve mentioned it here before – if you don’t have one, get one. They’re inexpensive, come in small to large sizes, and will cook a dinner for you while you’re at work. What more could you ask for?

The Shopping List

Ingredient counts are for two people.

  • 2 boneless, skinless chicken breasts
  • 2 4 oz. salmon fillets
  • 2 lb. beef roast (many of the cheap cuts come out nice in a slow cooker)
  • 1 jar of pecans
  • 1 lemon
  • 1 can of cream of mushroom soup
  • 1 package of dry onion soup mix
  • 2 kaiser rolls or a loaf of your favorite bread
  • 1 egg
  • 2 golden delicious or honeycrisp apples
  • 1 small package of mozzarella
  • 1 large head romaine lettuce
  • balsamic vinaigrette dressing
  • your preferred vegetables & salad items for side dishes

Seasonings, Spices, Basics etc.

  • bread crumbs
  • dijon mustard
  • honey
  • parsley
  • butter

The Recipes

Monday: Slow cooker pot roast – I scaled the recipe down to 6 servings. I wouldn’t go any lower on the serving count only because I wouldn’t want to risk burning anything, so it’s entirely your call. We’ll use the leftover roast later this week for dinnertime sandwiches.

Tuesday: One of the best things about making salmon is that it cooks so quickly – so you can be sitting down to a healthy, yummy meal within 30 minutes with this Salmon Bake with Pecan Crunch Coating. Scale for 2.

Wednesday: Feel free to add your own favorite salad toppings to this base recipe. Try a sprinkling of chopped pecans, too.

Jonny’s Easy Balsamic Apple & Mozzarella Salad

2 golden delicious or honeycrisp apples, cut into chunks

mozzarella to taste, cut into chunks

1 large head of romaine lettuce, rinsed and chopped

Balsamic vinaigrette dressing

1. Cut the apples and mozzarella into chunks and add to the chopped romaine. Toss together and serve with balsamic vinaigrette on the side.

Thursday: Put slices of your left over pot roast on a kaiser roll and drizzle with gravy, top with some shredded mozzarella. Warm in a preheated oven at 300 F  for 10-15 minutes, or in a toaster oven.

Friday: Time to use up the rest of the pecans in Honey Nut Chicken. Be sure to lightly grease your pan before putting the chicken in so the honey doesn’t stick.


Save 75 cents on Wishbone salad dressings

Save $1 when you buy 4 Campbell’s cooking soups (cream of mushroom, cheddar, etc)

Save 50 cents on Blue Diamond nuts


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Categories: food shopping lists, leftovers, 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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2 Comments on “This Week’s Shopping List and 5 Easy, Tasty Recipes – with Coupons”

  1. March 25, 2010 at 9:31 am #

    We made the roast and the salmon. The roast came out a little dry. My wife made it while I was at work, so I can’t critique the recipe. But if anyone else makes it, be sure to key an eye on the amount of liquid while it cooks. The salmon on the other hand was amazing. I would never have combined pecans and salmon, but it totally works. I modified that recipe a few weeks later It was just mustard and honey, brushed on the fish, and then pecans sprinkled over it. Cooked at medium heat in a pan with some olive oil. Also fantastic.

  2. April 2, 2010 at 12:38 am #

    Ok, Here’s my other one. But I love that you put coupons with the recipes. Genius!!!

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