With 4 kids and me staying at home, I always shop the sales and stock up. I have been going 2 weeks between grocery trips and that is 50 dollars a week for a family of 6. I will admit, like Annie, we have our own grass fed beef in the freezer, each year for Christmas my folks give each of us a quarter of beef. My freezer outside is completely full, I pick cherries, peaches, pears, apples, rhubarb, peppers, apricots, strawberries and raspberries in the summer and freeze for the winter months. I also made 10 gallon bags worth of baby food for Hudson and he wasn't even born until October. I can say that I have bought maybe 3 jars of baby food total for my first 3 and will give the baby homemade too. I will admit we do eat our share of Spaghettio's and frozen pizza, but with kids they love that stuff. Dan comes home each day for lunch so I try and cook a big meal each night and have the left overs the next day. Today we will be having left over spanish rice made from Annie's salsa, and quisadias from left over sliced cheese we had for snacks while watching the superbowl. It is harder when Dan is gone at night, those are the frozen pizza nights. As for prices here is what I picked up this week: 1 lb strawberries $2 2 lb bananas $1 red and green grapes $1.54 a pound Cauliflower $1.89 butter $2.50 lb cheddar cheese 2.50 a pound whole wheat bread $1.89 a loaf Cream Cheese $.89 Yougurt 6 for 3.00 I shop the ads and the store brands unless the other is cheaper which is rarely. I stock up on staples, canned goods, and snacks. I also shop out of my freezer and my canning closet. Even though we might be in the middle of nowhere groceries are pretty resonable and housing even more so. I always stock up, taking 4 kids to the grocery is no fun:) Stacie

Teresa: Way to go !!!!! I don't like to pay top dollar for Breasts either. At times I'll buy whole chickens and take the breasts off and freeze them, for Chicken Cutlets or Fingers. Then cut the rest into legs or thighs. The balance goes for Chicken Soup along with some Thighs. The only other way I like the breast is when it is Roasted and right out of the oven. I prefer Thighs too. Now if it were woman ! Censored !!! Lou PS: What is " BLSL "

You can use rotisserie chicken or any leftover chicken to save time. Cobb Salad (Martha Stewart) 2 bone-in, skin-on chicken breast halves (about 10 ounces total) 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 hard-cooked large eggs 4 cups shredded romaine lettuce (from 1 large head) 1 tablespoon fresh lemon juice 8 slices cooked bacon, crumbled 2 plum tomatoes, roughly chopped 4 ounces blue cheese, crumbled (1 cup) 1 avocado, pitted, peeled, and diced medium Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for tomorrow's lunch. Quarter 2 eggs and reserve 2 eggs for tomorrow's lunch. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons oil. Season with salt and pepper, toss to combine, and top with eggs, bacon, tomatoes, cheese, avocado, and chicken.

Oh my, I want to make this. I love olives, cumin etc. Spanish Honey-Cumin Roasted Chicken (Fine Cooking) 5 large cloves garlic, peeled 1/3 cup sherry vinegar 1/3 cup fresh orange juice 1/4 cup honey 3 Tbs. olive oil 1 Tbs. plus 1 tsp. ground cumin 1-1/2 tsp. paprika 2 bone-in, skin-on chicken breast halves 4 bone-in, skin-on chicken thighs 1-1/2 tsp. kosher salt 4 oz. dried apricots (about 16) 24 green and black assorted olives, whole or pitted 4 sprigs fresh flat-leaf parsley or cilantro, for garnish (optional) Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the vinegar, orange juice, honey, olive oil, cumin and paprika, and whisk until thoroughly combined. Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. Put the chicken in a large nonreactive bowl and toss with the kosher salt. Add the garlic paste to the bowl and toss to coat the chicken. Add the marinade to the bowl and toss to coat. Add the apricots and olives and toss to combine. Wrap the bowl well with plastic and refrigerate for at least 6 hours and up to 24 hours. Take the chicken out of the refrigerator and pour the chicken and marinade into one 10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust the chicken so it's skin side up and the pieces are evenly spaced. Tuck the apricots and olives under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400F. Place pan in oven; after 30 minutes, baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced and a paring knife will slide easily into a thigh, about 1 hour. Make the pan sauce: Transfer the chicken pieces to a cutting board and tent with foil. Transfer the apricots and olives to a small bowl and reserve. With a large, shallow spoon, spoon off as much fat as possible. Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won't need to scrape the whole pan). Taste the sauce; if it's too intense, add a little more water; if it isn't flavorful enough, keep scraping and stirring. Cut each breast in half and serve a thigh and half a breast for each portion along with the reserved olives and apricots.