Another Week, Another Mission to Feed the Crew
If you’ve been following along here for a while, you know the drill. Sunday afternoon, I load up the car, hit the store, and spend about an hour trying to balance what my boys will actually eat with what’s genuinely going to fuel them through a full week of school, sports, and everything in between. This week’s haul came together pretty well, and I’m actually excited about a few of the meals I’ve got planned. Let me walk you through what I picked up and why.
The Proteins: Chicken, Ham, and Turkey Built for a Big Week
I grabbed a family pack of chicken tenders this week, and honestly those things are the backbone of at least two dinners in this house every single week. Versatile, quick to cook, and my boys eat them without complaint — that’s a win in a household with a 6-year-old who thinks most vegetables are personally offensive to him. Alongside the chicken, I picked up two packages of Nicely Done ham and a package of turkey from the deli section. Having sliced deli meat on hand means lunches practically make themselves, and on the days when practice runs late and nobody has the energy to cook a full meal, I’m not reaching for fast food.
I also grabbed a bag of Rib Rack Barbecue Pork Rinds. Now before anyone raises an eyebrow — pork rinds are actually a solid high-protein, zero-carb snack, and my older boys especially love them after a long practice. It’s one of those snacks that feels indulgent but is genuinely not a bad choice when you look at what’s actually in it.
The G Hughes Sauces: A Few Bottles That Do a Lot of Work
I’ve been using G Hughes sauces for a couple of years now. They’re sugar-free, they taste great, and they make marinades and glazes ridiculously easy on a busy weeknight. I picked up three bottles this trip, including their Teriyaki and a couple of other varieties. These are going to anchor two dinners this week, and I’ll tell you more about those in a minute.
The Breads and Rolls: Building a Foundation for the Week
I picked up a loaf of Portuguese bread and a standard sandwich loaf this week. The Portuguese bread is one of those small splurges I make regularly — it’s got a beautiful texture and a slightly sweet flavor that makes any sandwich feel like more of an event than a Tuesday. I also grabbed a pack of reduced-calorie, high-fiber hot dog rolls in a 64-count pack. That might sound like a lot, but with four boys and a summer schedule that involves lots of backyard meals, that pack will be gone before I know it. The fact that they’re high-fiber is a bonus I appreciate even if my kids have no idea and I’m keeping it that way.
Fresh Fruit and Produce: Berries and Stone Fruit for the Win
Fresh fruit is non-negotiable in this house. I grabbed Driscoll’s strawberries and blueberries, plus an extra container of Roland blueberries. Berries disappear fast here — the boys snack on them straight from the container, I throw them into breakfast, and they make an easy side for any lunch or dinner plate. I also picked up a bag of nectarines. There is something about a perfectly ripe nectarine at the end of a summer meal that just feels right. Simple, natural, no prep required. I’m grateful for the abundance we get to enjoy.
The Snacks and Extras
Two bags of Parm Crisps in Sour Cream & Onion flavor made the cart this week. These are one of those snacks I feel genuinely good about putting in front of my kids — high protein, low carb, and they’ve got enough flavor that nobody’s asking for chips instead. Speaking of chips, I did grab a family-size bag of Wrap City Kettle Potato Chips in their Original Salty & Sweet variety. Sometimes you just need a real chip, and this one is worth it. I also picked up what looks like a pack of cinnamon rolls for a weekend morning treat. Saturday mornings in our house are a little slower, a little sweeter, and that’s by design.
What We’re Actually Cooking This Week
Here’s where it all comes together. The first dinner I’m excited about is G Hughes Teriyaki Chicken Sliders. I’ll marinate the chicken tenders in the Teriyaki sauce for a few hours, then either bake or throw them on the grill. They go right onto those high-fiber long rolls, and I’ll set out a simple side of sliced strawberries. My boys love building their own food, so setting everything out and letting them assemble their own sliders turns dinner into something they’re actually invested in. It’s protein, it’s flavorful, and it gets on the table fast.
The second meal I’m planning is a Portuguese Bread Deli Sandwich Board for a casual family lunch. I’ll slice up that gorgeous loaf and lay out the ham and turkey alongside the Parm Crisps, kettle chips, and a big bowl of mixed strawberries and blueberries. No cooking required, everyone builds their own plate, and it becomes one of those relaxed family moments around the table that I genuinely treasure. There’s something about a spread like that on a Saturday afternoon that slows everything down in the best way.
Later in the week, I’ll do BBQ Chicken Hoagie Night using the remaining chicken tenders coated in G Hughes BBQ sauce, loaded into the long rolls. A handful of kettle chips on the side and some fresh nectarines to finish it off. My 15-year-old will eat two of these without blinking, and my youngest will eat one and then ask if there are more nectarines. Every time.
Feeding a Family Well Is Worth the Effort
Every week I try to come home from that store with a cart that reflects what I care about — real food, practical meals, and ingredients that give my boys what they need to grow and thrive. It doesn’t have to be perfect. It just has to be intentional. I hope this gives you some ideas for your own week. As always, I’d love to hear what you’re cooking — drop a comment below.
