Weekly Meal Plan with Grocery List

Whew, life gets busy sometime & I don’t have time to plan, coupon & sale shop.  I find when I don’t plan and prepare for the week, I eat so much worse than when I do. While this is certainly not the healthiest week of meals, I am moving back in the right direction. 

Meal# 1:  Grilled Pork Chops with Pierogies, Peppers and Onions– Create an aluminum foil pocket and coat bottom with olive oil.  Add Pierogies and the frozen stir fry peppers and onions.  Drizzle more olive oil over top and securely close aluminum foil pocket.  Grill both aluminum foil pocket and pork chops until done.

Meal# 2: Crustless Pizza Casserole– click here for recipe.  I will be taking crescent rolls, unrolling without separating and placing over top of casserole for a different twist. 

Meal #3:  Southwestern Stuffed Peppers– Take 8 peppers and submerge in boiling water for ten minutes.  (This is figuring on a family of 4- 2 peppers per person)  Cook rice and brown hamburg while boiling peppers.  Remove peppers from boiling water and let cool.  Preheat oven to 400 degree.  Meanwhile mix browned hamburg, cooked rice, frozen black beans and corn, diced tomatoes and salsa in a bowl.  Stuff peppers with mix.  Top with Cheddar Cheese and bake for 20-25 minutes.

Meal # 4:  Chicken Cobb Salad– Bake popcorn chicken as package directs.  Boil eggs.  Prepare tossed salad as desired (lettuce, tomatoes, celery, cheese, etc).  Add chicken once done and shelled, sliced boiled eggs.  Drizzle with Italian dressing or dressing of choice.  Top with Sunflower Seeds.

Meal # 5: BLT’s with Caprese Salad– Prepare bacon as package directs.  Toast bread.  Top bread with bacon, lettuce, tomato and condiment of choice.  Toss cubed mozz cheese, diced tomatoes in olive oil and fresh basil for caprese salad. 

Meal #6: Sausage & Potato Stir Fry– in deep frying pan or wok, heat oil.  Add sliced smoke sausage, diced potatoes, diced onions, mushrooms, pepper strips, zucchini and yellow squash slices.  Cover over low heat and cook, stirring often, until potatoes and veggies are tender.

Meal # 7:  Popcorn Chicken & Pasta Salad– Bake Popcorn Chicken as directed.  Boil rotini, then drain water.  Toss with pepperoni, tomatoes, peppers, celery, Italian dressing and shred cheese.  Top with sunflower seeds.  Best served chilled. 

Grocery List:

  • Pork Chops (1)
  • Pierogies (1)
  • Frozen Stir Fry Peppers and Onions (1)
  • Olive Oil (3)
  • Aluminum Foil (1)
  • Pepperoni (2) Tops has Buy Two, Get Three FREE
  • Sliced Fresh Mushrooms (2)
  • Peppers, 12 (4)
  • Onions (2)
  • Sausage (1)
  • Crescent Rolls (1)
  • Marinara Sauce (1)
  • Mozzarella Cheese (2)
  • Hamburger (1)
  • Brown Rice (1)
  • Frozen Black Beans (1)
  • Frozen Corn (1)
  • Cheddar Cheese (3)
  • Salsa (1)
  • Diced Tomatoes (1)
  • Lettuce (2)
  • Tomatoes (3)
  • Bread (1)
  • Bacon (1)
  • Basil (1)
  • Potatoes (1)
  • Smoked Sausage (1) Tops has Buy Two Get Three FREE
  • Zucchini (1)
  • Yellow Squash (1)
  • Popcorn Chicken(2) Tops has Buy Two Get Three FREE
  • Whole Wheat Rotini (1)
  • Celery (2)
  • Italian Dressing (2)
  • Sunflower Seeds (2)
  • Eggs (1)

Weekly Meal Plan with Grocery List Included!!

Here is the third installment of the weekly meal plans with the grocery list included.  I know that a big complaint that most women have is trying to plan meals.  So here is seven meals, directions of how to prepre (or links to recipes) and the grocery list of what you will need to prepare these meals.  Print this off, then go to your kitchen and compare the list to what you have already in inventory.  Cross off items you already have.  When you go to the grocery store, take list and cross off items as you put them in the cart. 

This week I have noted items on sale at Price Chopper with an asterisk*.  Also in parentheses I have noted how many meals in the weekly plan that ingredient will be used for. 

Meal Plans

Day One: Slow Cooker Pork Chops with Cottage Cheese, Tomatoes, Avocados: Click here for pork chop recipe and prepare as recipe directs. Top cottage cheese with cherry tomatoes, slices of avocado and fresh ground pepper.

Day Two: Oven Roasted Sausages, Potatoes and Peppers: Click here for recipe.

Day Three: Veggie Burgers with French Fries: Mix together one can of organic black beans, ½ cup of oats, 2 cloves of garlic, 1 egg, 1tbsp of cumin, ¼ tsp pepper and ½ cup of diced mushrooms. Process in a food process until well mixed. Press into patties. Grill one side for five minutes, then flip and grill other side for five minutes. Serve on a roll with toppings of choice.  For fries, slice peeled potatoes lenth wise. Lay on a greased cookie sheet, drizzle with olive oil and bake at 375 degrees for 30-40 minutes.

Day Four: Strawberry Bacon Salad with Greek Yogurt Poppyseed Dressing: Click here for recipe.

Day Five: Cilantro Lime Shrimp with Green Beans: Click here for recipe.

Day Six: Stuffed Shells with Garlic Bread: Place frozen stuffed shells in a glass casserole dish, side by side. Cover with spaghetti sauce. Bake according to directions on package. Prepare garlic bread as directed.

Day Seven: Pulled Pork SpareRibs with Coffee, Molasses Barbecue Sauce with Brown Rice and Stewed Tomatoes: Click here for pulled pork recipe. Prepare as directed. Prepare brown rice and heat stewed tomatoes. Serve tomatoes over rice.

Grocery List

  • Pork Chops (1)*BOGO FREE
  • Chicken Broth (1)
  • Olive Oil (4)
  • Garlic Cloves (3)
  • Paprika (1)
  • Garlic Powder (1)
  • Poultry Seasoning (1)
  • Oregano (1)
  • Basil (1)
  • Cottage Cheese (1) * Price Chopper Brand $ 1.99
  • Grape Tomatoes (1) *$2.50 per pint
  • 2 Avocados (1)
  • Ribs (1) *BOGO Free
  • Coffee (1) *Eight O’Clock Coffee is Buy 1, Get 1 FREE
  • Molasses (1)
  • Dijon Mustard (1)
  • Soy Sauce (1)
  • Worcestershire Sauce (1)
  • Hot Sauce (1)
  • Ketchup (1) * Price Chopper Squeeze Ketchup
  • Brown Rice (1)
  • Stewed Tomatoes (1)
  • Chicken Sausage(1) *Bilinski’s is BOGO Free
  • Potatoes (2) * $ 4.98 for an 8lb bag
  • Onion (1)
  • Banana Peppers-jarred (1) * Mezzetta Brand is BOGO FREE!
  • Bell Peppers (1) * $ 1.69/lb
  • Rosemary (1)
  • 1 Can Organic Black Beans (1)
  • Hamburger or Ciabatta Rolls (1) *Kaiser Rolls 6 pack $ 2.00
  • Oats (1)
  • Eggs (1)
  • Cumin (1)
  • Fresh Mushrooms (1) *$ 2.50 8oz sliced
  • Bacon (1)
  • Almonds (1)
  • Strawberries (1) *Buy 1 16 oz container, get 1 FREE
  • Fresh Spinach (1)
  • Greek Yogurt (1)
  • Mayo (1)
  • White Vingear (1)
  • Sugar (1)
  • Poppyseeds (1)
  • Salt
  • Pepper
  • Shrimp (1)
  • Fresh Cilantro (1)
  • Lime juice (1)
  • Frozen French Style Green Beans (1)
  • Frozen Stuffed Shells (1) *Pede brand $ 2.00
  • Spaghetti Sauce (1)
  • Garlic Bread (1)

Weekly Meal Plan with Grocery List Included!

 Day One: Pulled Pork with Baked Beans & Cole Slaw and Garlic Bread: Put thawed pork tenderloin in the Crock Pot. Empty BBQ sauce and beef broth over tenderloin and cover with lid, cook on low 8-10 hours. When finished shred tenderloin and serve with BBQ sauce and black pepper. Prepare coleslaw as liked (mayo with a dash of sugar is how I usually prepare), follow directions to cook baked beans and garlic bread.

Day Two: Peppered Lime Chicken with Avocado Salad and a Creamy Lime Dressing: Click here for recipe.

Day Three: Egg Sandwiches with Fresh Fruit Salad: Toast English Muffins as you fry eggs as you prefer your eggs. Heat up slices of deli ham in a separate pan. Stack egg seasoned with black pepper and ham on English muffin and top with a slice of provolone cheese (I also like mustard on my sandwich). Serve with diced fresh fruit (cantaloupe and watermelon).

Day Four: Chicken Cobb Salad: Boil half a dozen of eggs. Coat bottom of deep pan with olive oil and cook chicken strips. Prepare fresh lettuce, slices of tomatoes, strips of provolone cheese and croutons. Top with sliced boiled eggs and chicken strips. Use dressing of choice (I like Honey Mustard with this salad). Top with black pepper.

Day Five: Roast with Potatoes and Carrots: Place thawed roast in Crock Pot. Empty beef broth into Crock Pot. Add potatoes and onions that have been halved. Add a bag of peeled baby cut carrots. Cover with lid and cook on low for 8-10 hours. Season with salt and pepper.

Day Six: Tilapia with Strawberry Salsa: Click here for recipe. I serve over brown rice.

Day Seven: Eggless Western Omelet’s with Cottage Cheese: Half 4-5 fresh green peppers and remove stems and seeds. Microwave peppers for ten minutes (if you prefer to not use microwave, boil for 15 minutes). Stuff peppers with shredded deli ham, diced onions and fresh mushrooms. Baked at 350 degrees for 25 minutes, add a slice of provolone to each pepper half and then bake another 5 minutes. Top with salsa. Top cottage cheese with a few chunks of cantaloupe and some black pepper.

I have noted which items are on sale at Tops Supermarkets thru 4/6/2013. 

  • · Pork Tenderloin*
  • · Garland Jack’s Secret Six BBQ Sauce**
  • · Bush’s Baked Beans**
  • · 3lb Bag of Russet Potatoes**
  • · Fresh Express Cole Slaw**
  • · Tops 10 oz Garlic Bread**
  • · Sierra Mist 2 Liter**
  • · Tops Premium Ice Cream**
  • · Bush’s Baked Beans (second can) (1)
  • · BBQ Sauce (second bottle) (1)
  • · 2 Beef Broths, boxed not canned (2)
  • · Mayo (2)
  • · Boneless chicken breasts (1) $ 1.99 per lb
  • · Black pepper (all)
  • · Kosher salt (2)
  • · Onion powder (1)
  • · Garlic powder (1)
  • · Ground coriander (1)
  • · Ground cumin (2)
  • · Crushed red pepper flakes (2)
  • · Lime juice (2)
  • · 3 Large Tomatoes (2) Hot House Beefsteak Tomatoes $1.99/lb
  • · 2 Avocados (1)
  • · 2 Red Onions (2)
  • · Fresh Cilantro (2)
  • · Worcestershire Sauce (1)
  • · Paprika (1)
  • · 12-18 Eggs (2)
  • · English Muffins (1) BOGO FREE
  • · Deli Ham, 1 pound (2) $ 5.49 for Russer Canadian Maple Ham at Deli
  • · Provolone Cheese, Sliced, 1 pound (3) Tops Brand Packaged Sliced 2/ $ 5.00
  • · Cantaloupe (2) BOGO FREE
  • · Watermelon (1) BOGO FREE
  • · Sliced Chicken Strips (1) Hormel Natural Choice Chicken Strips 2 for $ 6.00
  • · Lettuce (1) Fresh Express Iceberg Garden Salad $ 0.99
  • · Dressing of Choice (1) Ken’s Light Options $ 1.00
  • · Croutons (1)
  • · Roast (Beef or Pork) (1)
  • · Carrots, bag (1) Peeled Baby Cut Carrots 1 lb $ 0.99
  • · 5-6 White Onions (2) Texas Sweet Onions $ 0.99/lb
  • · 6 Green Peppers (2) $ 0.99/lb
  • · Mushrooms (1) Fresh Sliced 6-12oz pkg 2/$ 5.00
  • · Salsa (1)
  • · Cottage Cheese (1) Tops Brand 24 oz $ 2.79
  • · Olive oil (1)
  • · Garlic, minced (1)
  • · Chili powder (1)
  • · Cayenne pepper (1)
  • · 4-6 Tilapia fillets (1)
  • · 16 oz (1 lb) fresh strawberries (1)
  • · Jalapenos (1)
  • · Brown Rice (1) Success Brown Rice Boil in Bag 2/ $ 4.00

When you buy this (*) you get these items free (**) at Tops thru 4/6/2013.

Weekly Meal Plan with BONUS! Grocery List INCLUDED!!

I have the most amazing friends.  Seriously.  So when two of them (who just happen to be sisters) voiced interest in weekly meal plans with grocery lists included I was happy to provide!  Since I know meal planning/ grocery list making is one of the most difficult aspects of  Mom’s duties, I thought I’d be a peach and share these plans & lists with you all!  Enjoy!

Meal Plan # 1

Day One: Orange Shrimp with Asparagus & Brown Rice: Pour enough olive oil into deep frying pan to coat bottom, place fresh asparagus in pan and keep covered over low heat, stirring occasionally to prevent sticking. Start to prepare brown rice in separate pan. When asparagus is soft, remove from pan and place in a bowl. Add shrimp to the pan and sauté until thoroughly cooked. Once cooked, add asparagus back into pan, coat with orange stir fry sauce and cook over low heat until sauce is thoroughly heated. Serve over the brown rice, top with sesame seed. (Shrimp can be replaced with chicken if preferred)

Day Two: Pesto Pasta & Veggies: Slice up zucchini, red pepper, green pepper, onion, and cherry tomatoes. Take deep frying pan and coat bottom with olive oil. Add veggies, cover and cook over low heat, stirring occasionally. Start separate pan for the whole wheat spaghetti. Once pasta is done, toss with pesto. When veggies are just about done, add in two teaspoons of minced garlic and stir into veggies. Top pasta with veggies mix, sprinkle with grated cheese. (Chicken or shrimp can be added to this meal for extra protein)

Day Three: Crustless Quiche: Dice up Red and Green Pepper, Mushrooms, Onions. Crack a dozen eggs into large mixing bowl with a splash of milk. Add in veggies and handful or two of spinach. Mix well. Add in cubes or shredded cheese. Mix well. Pour into greased casserole dish. Bake in preheated oven at 400 degrees until cooked thru in the center of the quiche (insert knife and comes out clean). May take 35-40 minutes. (Can add ham, bacon, sausage if desired to mix)

Day Four: African Peanut Soup: Click here for recipe.

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Day Five: Taco Salad: Grill or fry chicken tenderloins. Chop up lettuce, green pepper, cherry tomatoes. Drain & rinse black beans. Combine all ingredients, top with cheese, sour cream & salsa. (Could also use steak, turkey burger with this recipe)

Day Six: Spinach & Bleu Cheese Meatloaf Muffins: Click here for recipe. Serve with baked sweet potatoes (poke with fork, wrap in aluminum foil & bake in oven until can easily pierce with fork- usually about one hour).

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Day Seven: Pumpkin & Ricotta Stuffed Shells: Click here for recipe.

Pumpkin & Ricotta Stuffed Shells

Now let me explain the grocery list.  First of all, take list and compare to what you already have in inventory.  If you already have sage and black pepper, cross them out.  Second of all the number after the ingredient in parentheses is the number of meals you will use this ingredient for in the week.  So don’t use the entire bag of the item on just one thing.  Also in the meals up above if I suggest another item that could be added to the meal, it will not be on the list below so be sure to add it.  Add whatever else you need to last the week and then cross off as you place items in cart.  Don’t buy anything not on the list to stick to budget. 

· #1 Grocery List:

  • · Shrimp (Can use chicken tenderloin in place if prefer, 1)
  • · Brown Rice (I like Success Instant Brown Rice, 2)
  • · Asparagus (1)
  • · Orange Stir Fry Sauce (1)
  • · Sesame Seed (1)
  • · Green Pepper (Get 3, 3)
  • · Red Pepper (Get 4, 3)
  • · Onions (Get a bag, 4)
  • · Cherry Tomatoes (2)
  • · Zucchini (1)
  • · Pesto (1)
  • · Whole Wheat Spaghetti (1)
  • · Olive Oil (3)
  • · Eggs (I suggest an 18 pack or 2 dozen, 3)
  • · Cheese (any kind you prefer- shredded or sliced with be fine, 2)
  • · Milk (Can be omitted if you prefer to not use it, 1)
  • · Mushrooms (1)
  • · Spinach (Fresh, 2)
  • · Salsa (2)
  • · Green Onions (get a bunch, 2-3)
  • · Minced Garlic (Get a jar, 2)
  • · 1 28 oz can of crushed tomatoes, with liquid (1)
  • · Vegetable broth (1)
  • · Black pepper (3)
  • · Chili powder (1)
  • · Peanut butter (1)
  • · Sour cream (2)
  • · Chicken Tenderloins (1, unless you substitute for shrimp)
  • · Lettuce (1)
  • · Black Beans (1)
  • · 1 (12-ounce) box jumbo pasta shells (about 40 shells) (1)
  • · 1 1/2 lbs lean ground turkey (1)
  • · Crumbled blue cheese (1)
  • · Italian bread crumbs (1)
  • · Worcestershire sauce (1)
  • · 1 15-ounce can pure pumpkin (1)
  • · 16 ounces ricotta cheese (1)
  • · Grated Romano Cheese (2)
  • · Sage (1)
  • · Sea Salt (1)
  • · 1 25.25 ounce jar tomato basil pasta sauce (1)
  • · Sweet Potatoes (1)

Weekly Meal Plans

I don’t do special meal planning (gluten free, low sodium, etc).  I just try to come up with meals that A) Use very little to no tin canned foods.  B) Give my family a filling and nutrient filled variety of foods. C) Keep my grocery budget as low as possible.  I strongly dislike recipes that call for a bajillion ingredients or take a long time to prepare as I have a lot on my plate like 99.9% of you do!  So here is my recipe plan for this week:

  • Tortellini with Meat Sauce:  Fry burger (turkey for healthier choice) or sausage. In a pot, boil water.  Add in two bags of tortellini and stir occasionally.  When tortellini is all floating, it should be done.  Drain and then return to pot.  Add meat and two jars of spaghetti sauce.  Cook over low heat until sauce is thoroughly heated.  Top with grated parmesan cheese. 
  • Shrimp with Wild Rice:  Prepare shrimp for baking (thaw, shell and/or detail).  Melt butter in a bowl, add minced garlic, freshly ground pepper and a few squirts of lemon juice.  Toss shrimp in bowl until well coated and then place on greased cookie sheet.   Place in pre-heated oven at 435 degrees.  Depending on thickness of shrimp it could take 8-15 minutes to cook thru.  I do cheat and make boxed wild rice but if you want to make wild rice from scratch click here for recipe.  Serve with either stewed tomatoes or string green beans.
  • BBQ Chicken:  Place thawed chicken in Crock Pot, cover with BBQ sauce.  Set on low, cook for 8 hours.  Serve with mashed potatoes and corn.
  • Cabbage Rolls:  With cabbage on sale thanks to St. Patty’s Day I knew it was the perfect chance to make cabbage rolls.  The recipe I use can be found here
  • Taco Salad:  Grilled Chicken cut in strips over a bed of lettuce, tomatoes, black beans, green chilies and crushed Doritos.  Add sour cream, salsa and jalapenos if desired.
  • Ham & Pineapple in the Crock Pot:  Place thawed ham in Crock Pot.  Slice up fresh pineapple and cover ham with the slices.  Pour in enough pineapple juice to cover the bottom of the Crock Pot.  (Either buy pineapple juice or juice fresh pineapple.  If you do use canned pineapple just pour in juice & pineapple).  Set on low.  Cook for 8 hours.  Serve with baked sweet potatoes.  Save leftover ham for next day’s dinner!
  • Omelets: Oh yeah, I love breakfast for dinner. We use eggs, ham, cheese and whatever fresh veggies we have on hand to make up yummy omelets. Serve with toast or a side of fresh fruit.

Weekly Meal Plan

After posting on my personal Facebook page about what I was having for dinner, I was surprised at the amount of comments left by friends.  It seems that one of the hardest things is coming up with new recipes to try out.  I know most of you are like me- tired, not gourmet chefs but wanting yummy & healthy dinners that don’t take hours to prep & cook.  I am anti-measurement so I rarely will have specific measurements in my recipes.  So here is this week’s meal plan:

  • Orange Shrimp with Asparagus & Brown Rice: Coat bottom of deep pan with olive oil.  Add fresh asparagus to pan and cover.  Cook on low, occasionally stirring until asparagus is soft and cooked thru.  Remove asparagus from pan, add cleaned shrimp with tails removed to pan and sauté in the remaining olive oil.  Once shrimp is thoroughly cooked, add sections of seedless oranges, the asparagus and orange stir fry sauce.  Cover and cook until stir fry sauce is completely warmed.  Serve over brown rice. 
  • Chicken Fajitas:  Slice up boneless chicken breasts and cook thoroughly with olive oil in pan.  Slice up a green pepper, red pepper and onion.  Sauté in olive oil in separate pan while chicken cooks.  Combine once completely cooked and add fajita seasoning if desired.  Serve over brown or flavored rice with shred cheese, sour cream, salsa and tortilla wraps. 
  • Chicken Parmesan: Place defrosted boneless chicken in Crock Pot in morning.  Cover with spaghetti sauce, cook on low for 8-10 hours.  Serve with a side of whole wheat spaghetti.  Add a slice of mozzarella cheese and spoon sauce over to melt.  Sprinkle with oregano and grated cheese. 
  • Calzones: I buy pizza dough when it is Buy One, Get Two free and then freeze it.  Thaw out dough, roll out into oval shape.  Use whatever toppings you wish- veggie delight, buffalo chicken or pepperoni lovers.  Add a small amount of sauce, ricotta or mozzarella cheese.  Fold dough over to create the calzone pocket.  Pinch the edges together and bake at 375 degrees until the crust is golden brown.  Serve with warmed sauce on the side for dipping.
  • Cauliflower Shepherd’s Pie:  Watching carbs?  Try using mashed cauliflower instead of mashed potatoes in your shepherd’s pie.  Boil then mash the cauliflower, spread at the bottom of a glass casserole dish.  Cook up hamburg (we use ground venison) and then layer that on top of the mashed cauliflower.  Layer frozen corn on top of the meat.  Next layer is beef or au jus gravy.  Place in preheated oven at 375 for 25 minutes.  Take over, sprinkle shredded cheddar cheese on top and bake for another five minutes. 
  • Chicken Stuffing Casserole: Prepare stuffing (homemade or Stove Top- whichever you prefer).  Cube up boneless chicken.  Take chicken, 1 can of cream of chicken soup (or make your own- way healthier), 1/3 cup of Sour Cream & one bag of frozen mixed veggies and mix.  Place in glass casserole dish, top with stuffing.  Back 30 minutes at 400 degrees or until chicken is cooked through. 
  • Pork Chops and Mac n Cheese: Prepare pork chops as preferred.  I like mine in the Crock Pot all day long with BBQ sauce.  Take two cups UNCOOKED macaroni, a block of cubed sharp cheese, 8oz cottage cheese, 2 cups of water & mix together in a glass casserole dish.  Sprinkle salt & pepper to taste, add a few slabs of butter to the top of the mac n cheese, cover with aluminum foil and bake for 45 minutes at 400 degrees.  Uncover and bake for another 15 minutes. 

Did you know 25% of Americans eat fast food every day?  Billions of dollars are spent on fast food every year.  Keep that money in your pocket and meal plan for dinners at home!  If you plan ahead you are much more likely to avoid eating out!

My Tops Experience!

Any Penny Pincher who closely follows the page knows that I LOVE Price Chopper!  I am a fan of the great sales they have and the coupons they offer for produce and meat departments. 

However, any successful Penny Pincher also knows they have to follow the sales of all stores in order to score the best deals.  I have been hearing a lot of great things about Tops Supermarkets that got my curiosity hungry! 

Sunday’s paper secured the deal with the Tops ad.   Buy a big package of boneless chicken and get NINE items for FREE!  Click here for that deal’s details. 

So off to Pulaski I went.  I posted on Facebook how giddy I was to be branching out and trying out new things.  A friend commented that she thought Tops was expensive.  My opinion on that?  Groceries are expensive across the board.  Especially when you try to integrate as much fresh produce as possible into your diet and eliminate processed foods.  That is why you must sale shop and the most successful couponers/ penny pinchers store hop and don’t do one-stop-shopping. 

My overall opinion of Tops was favorable.  I was quite impressed that they give you FOUR coupon doublers when they offer them and that the in-store ad’s have the doublers included (Price Chopper’s do not).  The store was clean and had a smooth flow to the set up.  The produce had a good selection of ripe fruit.  Far too often at Price Chopper and Big M both have I found fruit with mold on it.  I did not have that problem at Tops.  For those who avoid Gluten there was a decent selection of Gluten Free foods available. 

I was in a hurry and very unprepared for this week’s shopping trip.  I went in armed with only 8 coupons (4 doublers) and ended up still saving over $ 80 on my grocery bill.  I will be returning to Tops in Pulaski and eagerly await the opening in Adams.  Make sure you sign up for your Tops store card to score the best deals!  It is similar to the AdvantEdge card at Price Chopper. 

(P.S. Did you know that Price Chopper will honor the Tops coupon doublers?  Click here to print off your doublers!)