Trader Joe’s Groceries, Chicken Parm & Recipes

 

Who else is super ready for a holiday weekend? I know I am! It’s been so warm and beautiful here these last few days that it has made the wait for Friday rather difficult but here we are!

I did the bulk of my food shopping already in order to free up my weekend time. I am still on track with my only go to Trader Joe’s once a week thing although more recently I find myself popping into the other grocery stores during the week for random items (like more watermelon) and I need to try to break that habit! The only problem is, if Trader Joe’s is out of something/doesn’t carry an item, I still have to go to the other grocery stores.

It’s a never-ending cyclical process.

Here’s what I bought at Trader Joe’s this week, we didn’t really need that much actually:

Produce:

• Organic Spinach
• Bananas
• Brussels Sprouts
• Organic Baby Carrots
• Avocado
• Cauliflower
• Sweet potatoes
• Onion
• Granny Smith Apples
• Frozen Blueberries

Eggs/Poultry:

• Organic Eggs
• Chicken Cutlets

Pantry:

• Crunchy Peanut Butter
• Coffee K Cups
• 100 Calorie Mini Dark Chocolate Bars
• Nature’s Path Pumpkin Flax Granola
• Island Soyaki
• Pickles

A few things to note:

Trader Joe’s was out of frozen broccoli which is really annoying since frozen broccoli is a staple in my freezer. I roast frozen broccoli just about every night if I am making dinner at home so I need to either go to another Trader Joe’s location or just go to ShopRite.

While I did buy a few sweet potatoes this trip, I prefer Japanese sweet potatoes which I need to get from Whole Foods or ShopRite. Trader Joe’s only sells the Japanese sweet potatoes it seems for a short period of time in the Fall.

The baby carrots are for my son to take in his lunch. He does not trust me enough when I say peeling and cutting regular carrots can and will taste just as good as the precut baby carrots.

Do I really like Trader Joe’s organic crunchy peanut butter? It’s okay. Nothing to write home about.

I only bought it because I was down to barely half a jar of peanut butter in my pantry, which if you are a long time reader, is absolutely unheard of for my house. I used to keep a stock of 16 jars of Peanut Butter & Co.’s Crunch Time at all times but not anymore. I did just order another case, but still, I am not who I used to be when it comes to peanut butter.

I am still on frozen blueberries instead of fresh blueberries ever since my stomach virus in February.

My plan for the Pumpkin Flax Granola is to make my own Red Mango parfaits at home. This is the granola Red Mango has in their toppings bar so I may grab a container of the frozen yogurt from Red Mango and load it up at home with the berries, granola and chocolate chips to save some money.

I already used the package of chicken cutlets to make an award-winning chicken parmesan for the carnivores in my life.

This is what the chicken looked like before it was topped with Vincent’s sauce and mozzarella cheese.

I may not eat chicken but I still know how to cook it.

To quote my son, “Holy Sh!t, This is actually good!”

I swear that everything cooks better in a cast iron pan. Do you see how crispy the breading is and how it so nicely stayed in tact?!

How I Make The Chicken:

Mix up the breading on a plate (Whole Foods 365 Whole Wheat bread crumbs plus panko crumbs)

Add spices to the breading (oregano and garlic powder)

Dip chicken cutlets in egg and then coat the chicken in the breading

Heat cast iron skillet on stovetop with a drizzle of olive oil while preheating oven to 400 degrees

Add chicken, letting it cook in the pan on the stovetop for a few minutes on each side till slightly crisp

Place cast iron skillet in the oven for like 20 minutes (maybe? I don’t know) until crispy and center of chicken no longer pink

*If making chicken parmesan, top each chicken cutlet with sauce and cheese, turn the oven on to broil, and broil until cheese is bubbling.

I tasted the crumbs at the bottom of the pan which told me that for sure this was going to be a winner for dinner.

Recipes of Interest:

Grilled Corn & Avocado Pasta Salad < – love corn with avocado

Mushroom Quinoa Meatball Sandwich <- Must make ASAP!

Loaded Chicken Enchilada Nachos < – For my son for dinner next week

Crack Broccoli < – Maybe without the almonds but still, looks addicting

General Tso’s Cauliflower < – Always wanted to make this

Unbaked Cookie Dough Bars < – You can never tell when you are baking with beans! This recipe uses white beans

Single Layer Strawberry Shortcake < – Just looks so summer fresh and delicious

S’mores Seven Layer Bars < – Um, yum

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Do you cook with cast iron pans?

What are you up to this holiday weekend?!