Welcome to the first week of August’s LWD Grocery Haul series in which I share our weekly grocery purchases, including prices. I’m always curious to see what others purchase and what food prices are in different countries or regions. I hope you are finding this series interesting and helpful.
LWD GROCERY HAUL
August 2025 ~ Week One
Pantry/Freezer Challenge Month Update
I didn’t order a lot this week as I’m really trying to be intentional about using up what I have. Most of what I bought was fresh produce, dairy and bread. I’ll explain more below where I share our menu for the week.
PRUETT’S (REGIONAL GROCERY STORE):
- Taylor Farms Broccoli Florets (12 oz) $3.49
- Tomatoes on the Vine (3 tomatoes) $1.49
- Green Seedless Grapes (2.37 lb.) $7.09
- Wish Farms Strawberries, California (16 oz) $3.99
- large lemons (2) $1.58
- green onions $.99
- red leaf lettuce $1.99
- green cabbage (3.03 lb) $3.03
- Best Choice Whole Kernel Corn (15.25 oz) $.69 (on sale)
- Best Choice Butter Quarters (16 oz) $4.69
- Best Choice Sharp Cheddar Chunk (16 oz) $4.79 (on sale)
- Superior Selections Feta Crumbled Cheese (4 oz) $2.59
- Best Choice Half & Half (32 oz) $3.79
- large brown eggs (1 doz) $3.49
- On The Border Tortilla Chips (10.5 oz) $3.00 (on sale)
- Hellmann’s Real Mayonnaise (30 fl oz) $5.79 (on sale)
Note: In writing this post I see that I wasn’t charged for the bagels I got. The brand I wanted were on sale and they were out. My shopper asked if she could substitute another brand and I said that would be fine. But then she didn’t charge me for them.
Subtotal: $52.48 (plus tax, shopper fee and tip)
Local convenience store
- Sara Lee sandwich bread (1 lb. 8 oz.) – $3.75
Total: $56.23
Our weekly menu…
There was a large ziploc baggie of leftover pot roast stew in the freezer. I added 4 cups of chicken broth and a couple big squirts of ketchup which made a very tasty soup. I had two boxes of Jiffy cornbread mix in the pantry so I used one tonight and topped it with the 1/4 cup of grated cheddar I had leftover in the fridge from last week’s tacos. I used part of the cabbage I bought this week to make coleslaw.
Tuesday night we will have our usual tacos but I’m also going to heat up a can of refried beans (I have several in the pantry) and make Spanish rice (from a boxed mix). This will net me enough leftovers to make a Mexican casserole Wednesday night. I have a Zoom call at 5 p.m. so I’ll make up the casserole ahead of time and David can pop it in the oven in time for it to be ready when my call is over.
Thursday’s dinner is a holdover from last week that I didn’t make. I’ll use chicken from the freezer, the last of the red potatoes and the Brussels sprouts I bought last week.
On Friday night I’ll use cod from the freezer, as well as a bag of frozen broccoli. I’ll make cheesy rice and coleslaw as sides.
I didn’t make soup and sandwiches this past weekend but I need to use up some canned soups from the pantry so it’s back on the menu again. I’ll either make grilled cheese sandwiches or BLTs, as I do have a package of bacon in the freezer.
We haven’t had our usual pot roast the past few Sundays as David has been building a shed over at our daughter and son-in-law’s house on the weekends. It’s been pretty hot and a heavy meal just hasn’t been appealing. However, I have a roast in the freezer and a few russet potatoes that need to be used this week. I also have a few frozen French rolls I’d like to use up as they do take a fair amount of freezer space.
FEATURED RECIPE…
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