Grocery shopping for the college kid

Are you a junior or senior living off campus who is just now realizing that you have to actually grocery shop? And make your own food? And spend money? Are you just now realizing this after clicking on this article? DON’T PANIC. I have just the plan for you. In order to stay money, stress less, and avoid being wasteful, when you buy your groceries, have a plan of what you will be making/cooking for every meal and for every day. Try going to the grocery store with the next week, two weeks or month planned out to a T! A lot of money is wasted when it’s spent on food that sits in the fridge or pantry and doesn’t get used. When you have a week of meals planned out, you’ll know that everything you buy at the grocery store will get used that week! Many people who began trying this said that their bill at the grocery store got cut IN HALF. Another tip that might come in handy is to keep a budget in mind. Don’t let yourself overspend! In doing so, you’ll save money and you won’t over-eat. That being said, don’t under-eat either. Also, plan out your meals according to what’s in season. In season fruits and vegetables are usually cheaper. Here are the vegetables and fruits in season for the month of September: eggplants, tomatoes, spinach, lettuce, grapes and pomegranates.

I know what you’re thinking…I hear what you’re saying but how do I actually do it? Provided below are some great starter recipes and ideas for your first day implementing this plan.

During one grocery shopping trip, buy the following items:

  • Eggplants
  • Eggs
  • Parmesan
  • Marinara Sauce
  • Mozzarella
  • Chicken breast
  • Tomatoes
  • Ground pepper
  • Olive oil
  • Salt
  • Basil
  • Your favorite bread

Parmesan eggs for breakfast

Ingredients:

1 small tomato, chopped

freshly ground black pepper to taste

1 egg

2 teaspoons water

1 teaspoon grated Parmesan cheese

Directions:

Prepare a skillet with olive oil and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.

Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

Cook until the eggs are set but still slightly moist, about 5 minutes.

food-how-i-have-missed-you

Grilled chicken, mozzarella, and tomato sandwich for lunch

Ingredients:

1⁄4 cup of olive oil, plus

2  tablespoons of olive oil

kosher salt & freshly ground black pepper

2 tomatoes, thinly sliced

1 chicken breast cutlets

1 ciabatta roll (or whichever bread you ended up buying)

2 slices of fresh mozzarella

3 large basil leaves

Directions:

In a large bowl, whisk 1/4 cup of the olive oil with a generous pinch each of salt and pepper. Spoon 1 tablespoon of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.

Light a grill or use the stovetop. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill/stove, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.

giphy

Chicken parmesan for dinner

Ingredients:

3 eggplants, peeled and thinly sliced

2 eggs, beaten

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Dip eggplant slices in egg. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

yum

I hope you found this helpful. Now go out there and get to grocery shopping!

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Categories: Campus Life, Food, Lifestyle, Uncategorized

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