Newlywed Cooking. For the newlywed. Yeah.

When Gray and I first got married I was nervous at the prospect of having to cook dinner every night.  Luckily I had the help of a Thai cooking background, advice from siblings, and wonderful recipes from in-laws. However there were still things I wasn't prepared for.  When I had previously been on my own I rarely cooked at home (the benefits of working in a restaurant I suppose).  When Gray and I started our home together i worried about how to do my grocery shopping: What do I buy? How should I stock my pantry and fridge without wasting food?  Is cheaper always better? I'm still learning about how to fill my pantry and fridge efficiently, but here are a few things I've discovered in my grocery shopping struggle. 

1. Staples for your Pantry

Have staple ingredients. This may depend on what type of foods you decide to cook but the following items are things I use frequently:

Thyme
Rosemary
Oregano
Herbs de Provence
Garlic powder ( I also keep a jar of minced garlic )
Salt/pepper
Cayenne pepper
Dill weed
Coriander
Basil
Mrs. Dash
Olive oil
Canola oil
Balsamic vinegar
White vinegar
Worcestershire sauce
Fish sauce
Low sodium soy sauce
Oyster sauce
Dijon mustard
Ketchup
Sugar (white and brown)
Flour
Rice (brown or white)
Bread crumbs
Eggs

This list of ingredients can be acquired over time. However your shopping list becomes a lot shorter after your basics are covered. 

2. Meal Planning with Proteins

Now that you have your basic seasonings, herbs and bases for sauces, you can put together a meal even if you don't have a recipe.  First, decide what proteins you want for the week. I usually aim for chicken breast, ground beef, and maybe turkey or pork loin. I like to reserve the rest of the week for meals not planned around a protein but use more grains and vegetables. This will help cut grocery costs and balance your diet. This also allows you to embrace some creativity in your cooking. You can switch it up and try a vegetarian stir-fry with yakisoba noodles or handmade meatballs with easy homemade spaghetti sauce.  

3. Choosing Vegetables 
 
Next, decide on your veggie list. Sometimes buying fresh vegetables is expensive. Mix it up by also buying frozen and canned vegetables. However, always try to include a fresh piece of veggie or fruit with your meals. Buy salads with dark lettuce. Spinach salads seem to last longer than iceberg. Toss spinach with different veggies every night. Try bell peppers and mushrooms on Monday. Romaine tomatoes and cucumbers on Tuesday.  Maybe try mandarin oranges and your favorite nuts (almonds, pecans, walnuts) on Wednesday.  Use your pantry items to make a simple vinaigrette. Mix olive oil, Dijon mustard, and white vinegar with a little pinch of sugar. Pepper and salt to taste. 

3.  Strategic Grocery Shopping

Coupon clipping is a great way to save money, but sometimes it changes the way you plan your meals. If there is a buy 3 get 1 free deal for Hamburger Helper, you might find yourself eating boxed dinners every night, therefore depriving your diet of fresh vegetables and fruits. Try clipping coupons when they are pertinent to your cooking. Find coupons for spices and soups. Occasionally organic poultry products may have coupons so don't let new products scare you off: try them! You may end up loving it. 

Grocery shopping also begins with knowing what your menu will look like for the week. Consider food allergies, favorite foods (as well as not-so-favorite foods), and what seems to taste better when microwaved or reheated. I like to plan meals that use the same ingredients in different ways. For example, here is a menu I put together with these considerations.

Monday:
Balsamic steak & mushrooms with mashed red potatoes and green beans. Side salad. 

Tuesday:
Baked garlic and thyme red potatoes with green bean casserole. Side salad. 

Wednesday:
Leftovers or
Four cheese tortellini with homemade tomato sauce and garlic bread. 

Thursday: 
Steak with tomato, mushroom and onion sauce. Side salad. 

Friday:
Veggie fried rice with fried eggs. Optional side soup. 

Saturday: 
Leftovers (we usually don't have time to cook on Saturdays)

Sunday:
Pot roast with boiled Rosemary potatoes and onions. 

With this menu I tried to limit the meat intake but include tasty alternatives. Usually pasta or casseroles are good replacements and stir- fry will use smaller cuts of meat. This week, my grocery list would've looked like this:

2-4 Eye of round steaks
Bag of red potatoes (will last for a few weeks)
Green beans ( always freeze excess veggies for stews, broths or for steamed sides)
Mushrooms
4 fresh Roma tomatoes or 2 cans of diced Italian style tomatoes
Spinach salad 
Cheese tortellini
Eggs (if not already a staple)
Rice ( if not already a staple)
Large yellow or red onion
Pot roast