Grocery totals 8/11/2011 and Weekly Menu

Today was my first grocery shopping day of the school year. It included stocking up on some lunch box items (ie. cookies, applesauce, caprisun) that makes the pain of packing lunch a little more tolerable. I went to both Publix and Kroger and I hate to say it but I ended up at Kroger three times!! I am not even sure why, I just decided to pick up some good sale items after I had already grocery shopped. Here are my grocery totals for this week.

Total Spent: $106.04
Total Value: $204.07
Total Saved: $98.03

Sesame Chicken   Greenbeans          Rice

Shrimp Tacos   Jalapeno Poppers   Leftover Rice

Cub Scout Cookout (Hot dogs & chips, no cooking for me!)

Chicken & Dumplings

Baked Ziti     Broccoli      Breadsticks

Rachel Ray’s Cashew Chicken    Rice

Chicken Hard Tacos     Greenbeans

(Crockpot) Famous Cheesy Potato Bacon Soup   Biscuits

Here is my favorite recipe for this week. Hint: It looks complicated but it really isn’t, just take it one step at a time

Sesame Chicken

Ingredients

* FOR MARINADE

* 1 teaspoon Sesame Oil

* ¼ teaspoons Soy Sauce

* ¼ teaspoons Sugar

* 1 Tablespoon Red Cooking Wine

* 2 whole Chicken Breasts

* FOR BATTER:

* ½ cups Flour

* 1 teaspoon Baking Powder

* 3 Tablespoons Corn Starch

* 1 whole Egg, Slightly Beaten

* ¼ cups Water

* 1 Tablespoon Vegetable Oil

* FOR SAUCE

* 6 Tablespoons Sugar

* 9 Tablespoons Honey

* 3 Tablespoons Ketchup

* 3 Tablespoons White Vinegar

* 1 dash Tabasco Sauce (optional)

Extras:

* 3 Tablespoons Roasted Sesame Seeds

* 3 cups Cooked White Rice

Preparation Instructions

First, make the marinade. Mix all the ingredients together in a small bowl, and then pour the mixture into a resealable bag.

Cut the chicken into pieces 1 to 1 and 1/2 inches in size, and then drop the chicken into the marinade. Let sit in the refrigerator for at least 30-40 minutes, or overnight.

In the meantime, make the batter for frying. Mix all the batter ingredients in a medium bowl until well-combined.

Meanwhile, pour 1-2 inches worth of vegetable oil into your wok and put it on the stove over high heat. Using a thermometer, make sure that the oil reaches 350 degrees, but don’t let it get any hotter than that.

Mix all the sauce ingredients together in a sauce pan over medium heat until the mixture is hot. Remove it from the heat and let it thicken slightly.

Dip each piece of chicken in the batter. Fry the chicken in the hot oil 5-6 minutes or until golden brown. Remove to a paper towel to drain.

When all the chicken has been fried, pour the sauce over the chicken and then sprinkle on the sesame seeds. Serve over the rice.

Tiffany’s Notes: I don’t keep red wine in the house so I subbed balsamic rice vinegar and it worked great. I also don’t add the Tabasco to the sauce because I don’t like spicy sauces. If you have any leftover sauce, it freezes well and then you don’t have to make sauce next time.