What Landed in Our Cart This Week
Saturday morning grocery runs have become something of a ritual in our house. Sometimes one of the older boys tags along, sometimes I’m flying solo with a list and a prayer that I don’t forget anything. This week I got out the door early, hit the store before the crowds, and came home with what I think is a really solid haul for the week ahead. Six people, four growing boys, and a whole lot of hungry — let’s get into it.
The foundation of this week’s cooking is going to be the Big Y All Natural Boneless Chicken Thighs I grabbed in a family pack. Chicken thighs are honestly one of my go-to proteins. They’re more forgiving than breasts, they stay juicy, they’re affordable when you buy them in bulk, and my boys actually eat them without complaint — which, if you have kids, you know that matters more than almost anything else on this list. I’ve got three dinners already mapped out around these, and I’ll share the details below.
The Produce Aisle Win: Zucchini Noodles
I picked up two containers of pre-made zucchini noodles this week, and I’ll be honest — this is one of those small shortcuts that has genuinely changed how often we eat vegetables during the week. Do I love using my spiralizer? Sure. Do I always have the time and energy after a full day? Absolutely not. Having these ready to go in the fridge means there’s no excuse not to add some vegetable volume to a meal. My younger two boys have actually come around on zoodles, especially when they’re mixed into something saucy or cheesy. That’s a win I’m not going to overthink.
Three Dinners, One Protein
Here’s how I’m planning to stretch those chicken thighs across the week without anyone feeling like we’re eating the same thing three nights in a row.
The first night, I’m making Cheesy Baked Chicken Thigh Sandwiches. I’ll season the thighs simply — garlic powder, smoked paprika, a little salt and pepper — bake them until they’re golden and cooked through, then lay a slice of that provolone-style cheese on top and let it melt right before they come out of the oven. Served on the Old Tyme 647 Sandwich Buns, this is a meal that feels indulgent but isn’t. The 647 buns are something I keep coming back to because they’re genuinely lower in net carbs without tasting like cardboard, and the boys don’t even notice the difference. A big family-style platter of these with some cut veggies on the side and we’re done. Easy, filling, everyone’s happy.
Mid-week I’ll pivot to a Zoodle Chicken Stir-Fry. I’ll slice the cooked or par-cooked chicken thighs and toss them in a hot pan with garlic, olive oil, and those zucchini noodles. The key with zoodles in a stir-fry is to keep the heat high and not overdo it — you want a little bite left in them, not a soggy pile. A splash of low-sodium soy sauce, a pinch of red pepper flakes for the older boys who like a little heat, and dinner is on the table in under twenty minutes. This one has become a genuine weeknight staple for us.
If there’s chicken and zoodles left toward the end of the week, I’ll throw together a Chicken Zoodle Pasta Bake. Diced chicken, zucchini noodles, a little cream or broth to keep it from drying out, cheese layered on top, and into the oven it goes. It comes out bubbling and golden and it feeds everyone twice over. There’s something about a casserole-style dish that just feels like a proper family meal — the kind of thing you set in the middle of the table and everyone digs in together. We say grace before every dinner, and somehow it feels even more fitting with a dish like that at the center.
Bread and the Everyday Stuff
I also grabbed a loaf of the Old Tyme 647 Wheat Bread for lunches and the usual weekday sandwiches. My 12-year-old goes through sandwiches like it’s his full-time job, so having a loaf of bread that’s lower in net carbs but still tastes like real bread is genuinely useful. School lunches, after-practice snacks, a quick egg and cheese in the morning — this bread holds up for all of it.
Snacks That I Actually Feel Good Buying
I want to be real with you — snacks are the hardest part of shopping for a family with four boys. They want chips and cookies constantly, and I want to give them things that aren’t just empty calories. This week I landed on a few things I feel genuinely good about.
The Mi Niña White Corn Tortilla Chips in Pico de Gallo flavor are non-GMO verified and a serious crowd-pleaser. The Wrap City Kettle Chips in Original Salty and Sweet are a newer find that disappeared from the bag faster than I expected during our Friday movie night. And the Simple Mills cookies — I grabbed three varieties this week, the Nut Butter Sandwich Cookies with Creamy Peanut Butter, the Chocolate Chip Crunchy Almond Flour Cookies, and the Roasted Pecan ones — are made with almond flour and real ingredients. My boys treat them like regular cookies, and technically they kind of are, just made better. That’s the sweet spot I’m always looking for.
What This Week Is Really About
Every week I try to shop in a way that sets us up to eat well without making mealtimes feel like a chore or a lecture. Good protein, some vegetables snuck in where they fit, bread and snacks that don’t derail everything — that’s the goal. I’m not perfect at this, and our family isn’t either. But we keep showing up to the table together, and that’s what matters most.
I’ll post the full Cheesy Baked Chicken Thigh Sandwich recipe later this week. Until then, happy cooking, and God bless your family table.
