Going grociery shopping tonight: What is your go to staple?

Dannon Light&Fit Greek Yogurt (lowest sugar and yummy - lower than Chobani)
Fage 0% greek (for cooking substitute like sour cream, making dips or dressing)
Avocado
Eggs
Mushrooms
Onions
Cauliflower (mashed, cauli-fried rice etc)
Tofu
BACON (yeah, I'm not vegetarian)

Low-fat cottage cheese; ripe tomatoes; miso soup (I add a crushed garlic clove & slice of fresh ginger to it when I heat it); kale with cannellini beans (great Martha Stewart recipe); English muffins broiled with shredded cheddar cheese; fat-free vanilla yogurt with a shredded apple added. More that I can't think of right now!

I am vegetarian too.

My staples are quinoa, rices (brown, white and wild), garlic, onions, tomatoes, lemons & limes (love squeezing these on salads instead of salad dressing), celery, carrots, romaine lettuce, dried legumes (black beans, mixed beans, lentils), Greek yogurt, bananas, clementines, frozen fruit (for my smoothies), edamame, veggie broth, Barilla pasta, green grapes, various cheeses and various herbs.

My other fresh vegetables and fruits change each week depending on cost and what recipe I am making. They include broccoli, cauliflower, green beans, zucchini, asparagus, escarole, kale, broccoli raab, sweet potatoes, brussels sprouts, peppers, bok choy, squash (acorn, butternut, spaghetti), apples, oranges, kiwi, mango, avocado, strawberries, berries (raspberry, blueberry, blackberry), fennel, arugula, eggplant and so on.

My list changes based on the recipes I have chosen to cook that week, however I wanted to share a dry bean idea a friend shared with me recently.

She buys dry beans and cooks up the entire bag (in the crockpot). Once the beans are cooked and cooled, she measures them out into one cup servings and puts them into ziplock freezer bags. When she is making something and needs beans, she can just grab one of her pre-made bags. It is very cost effective and saves time too.

I have a 32 bean mix I bought at Costco that I am going to be making up next weekend and freezing so that I can make quick and easy bean soups, chili or add them to salads, etc instead of thinking about how good it would be if I had them to add....

My friend is also proposing that a group of friends each pick a variety of beans to make up and then meeting to visit and do a bean and recipe swap. This would allow you to try some other varieties without having to buy them. Plus you wouldn't have to cook them all up yourself to stock up your freezer with some options and you'll get some new recipes to try the beans in.

greek yogurt, and edamame

I find mushrooms on my grocery list most weeks, as well as spinach (frozen) and potatoes. I'm not vegetarian, but I usually use these as sides or tie them into my main dish. Favorite mushroom recipe is to saute in butter, add some thyme and a splash of balsamic. Yum!

I guess the every week items are:
milk
eggs
mushrooms
spinach
fruit (whatever's on sale)


I only buy meat when it's on sale... so right now I have 2 lbs of ground beef, 2 lbs of pork chops, and 6 lbs of chicken breasts hiding out in my freezer. Should make it through until April 12th on that

Low calorie hummus and mini carrots.....feels you up!

Not a single carrot (nor hummus) has EVER felt me up! Now I'm sad. :smokin: :smooched:

My staples each week are
Cheddar Cheese
Eggs
Apples
Grapes
Walnuts
Dates
Flour (for making bread/flour tortillas)
Yeast (bread making)
Salsa (for putting on just about everything)

Barilla plus pasta with whole grains.
Bertolli tomato sauce with red wine.
Old fashioned oats (oatmeal smoothies!)
Skim milk.
Whey protein powder.
Yoplait light.
Plain nonfat greek yoghurt.
Spinach.
Whatever fruit I want.
Frozen chocolate covered bananas.

Edited for writing "Skin Milk" .-.

Goatmilk yogurt or full fat greek yogurt

Frozen fruit

Canned beans

Cereal, almond/soy milk, crackers, chips/salsa, tons of fresh fruits and veggies (or frozen veggies especially when they're $1/bag), bagels, steel cut oats, dried fruit