Another Saturday, Another Cart Full of Growing-Boy Fuel
If you’ve followed this blog for any length of time, you already know that Saturday morning grocery runs are practically a spiritual practice in our house. I load up the cart, mentally calculate how many days each item will realistically last with four boys between the ages of 6 and 15, and remind myself that feeding this crew is one of the greatest privileges I’ve got. This week’s haul was a good one — practical, versatile, and it gave me some genuine excitement in the kitchen. Let me walk you through it.
What Came Home This Week
First things first — dairy. I grabbed a gallon of whole milk, a gallon of chocolate milk (my boys would stage a quiet protest if that disappeared), and a carton of heavy whipping cream. That heavy cream is doing double duty this week, so I’ll get to that in a minute. I also picked up a two-pack of Philadelphia cream cheese, which is one of those ingredients that earns its place in just about any meal from breakfast to a quick snack spread.
For bread and carbs, I stocked up on several loaves of 647 bread, which I really appreciate for the lower net carb count without sacrificing that sandwich feel the boys expect. I also grabbed a bag of plain bagels, a few packages of brioche-style buns, some thick-cut sandwich bread, and — the crown jewel of the week — a boxed 30-inch SuperSub that’s going to make one spectacular dinner night. More on that below.
On the protein side, I picked up multiple packages of Nicely Done deli meats and a jar of Skippy Natural peanut butter. The natural peanut butter is one of those small swaps I made a couple years ago that stuck. Same great taste, cleaner ingredients list, and my youngest doesn’t know the difference.
Snacks were a real mix this week. Three boxes of Crav’n graham crackers — original, cinnamon, and a third variety — are going to serve a bigger purpose than just snacking (again, stay tuned). I also grabbed a bag of Wrap City Kettle Chips in the Original Salty & Sweet flavor, a bag of Hal’s New York Sweet Chili Kettle Chips, a box of La Especials cookies, and a variety pack of protein bars. My 15-year-old has been really active with fall sports, so having grab-and-go protein options around matters more than ever right now.
Fresh fruit was a big bunch of bananas — honestly one of the best value items in the entire store — and for frozen treats, two boxes of Yasso frozen Greek yogurt bars, one plain and one chocolate toffee variety. These are a staple in our freezer because the boys feel like they’re getting dessert and I feel good about what they’re actually eating.
Recipe 1: Peanut Butter Banana Graham Cracker Icebox Cake
This one I’m making Friday night so it’s ready Saturday afternoon, and I’m already looking forward to watching all four boys’ faces when they see it come out of the fridge. An icebox cake sounds fancy but it couldn’t be more straightforward. You whip the heavy cream until it holds soft peaks, then layer it with the graham crackers, a generous spread of that Skippy Natural peanut butter, and sliced bananas. Repeat the layers, cover it up, and let the fridge do the work overnight. The graham crackers soften into something almost cake-like, and the whole thing slices up beautifully.
I’m using the cinnamon graham crackers for most of the layers because that warm spice flavor pairs so well with banana and peanut butter. A splash of milk helps thin the peanut butter just slightly so it spreads without tearing the crackers. This is a no-bake, no-stress dessert that genuinely impresses, and for a dad managing homework, practices, and dinner all at once, that matters.
Recipe 2: Build-Your-Own Sub Night
Wednesday nights are historically a little hectic in our house — midweek activities stack up, everyone’s tired, and the last thing I want is to be standing over a hot stove. That’s exactly why I planned a DIY Sub Bar night around that 30-inch SuperSub bread and the 647 loaves. I’ll slice everything up, lay out the Nicely Done deli meats, set out the Philadelphia cream cheese as a spread option alongside some mustard and mayo, and let the boys go to town.
There’s something I genuinely love about meal setups like this. It gives each kid some ownership over what they eat, the pickiest eaters can build exactly what they want without complaint, and the whole setup takes me about ten minutes. My 6-year-old always ends up with approximately one slice of turkey and an enormous pile of chips on the side, but that’s a battle I’ve learned to let go of. We sit together, we talk about the day, and everybody eats. That’s the win.
Recipe 3: Cinnamon French Toast with Banana Topping and Cream Cheese Glaze
Sunday morning breakfast is something I protect pretty intentionally in our family. It’s one of those rhythms that grounds us before we head into the week, especially after church. This Sunday I’m making a big batch of French toast using the thick-cut bread, dipped in a simple mixture of eggs, whole milk, cinnamon, and vanilla. I’ll cook them low and slow in butter until they’re golden all the way through.
The topping is where this one gets special. I’m sautéing sliced bananas with just a touch of honey until they’re soft and caramelized, then whipping some cream cheese with a splash of heavy cream and a drizzle of maple syrup for a simple glaze that goes over everything. It sounds like a restaurant plate, but it comes together in under 30 minutes and feeds a hungry family of six with ease.
Grateful for the Ordinary Week
Not every week has a flashy new ingredient or a recipe that breaks the internet, and honestly, those aren’t my favorite weeks anyway. This week is about good food made with simple ingredients, shared around a table with people I love. I’m grateful for full carts, a warm kitchen, and boys who still think Dad’s cooking is worth showing up for. See you next Saturday.
