***The numbers in parentheses after each item on the grocery list are corresponding to which recipe it goes with from this week’s list of menu items. Week 2’s dinner menu items are numbered 1, 2, 3, 4, 5, or 6 and in some cases the grocery item goes with 2 of the recipes so there may be 2 numbers after it. Hopefully this will make it easy for you to cross off any items for a meal you may not be making or shopping for. Otherwise, if you are planning to make all 6 meals, you can ignore the numbers and simply buy everything on the list for this week.***
Don’t forget to check for Pantry Staples before you shop and cross off what you have on hand.
|Produce||Meats/Deli||Dairy||Frozen||Dry Goods||Pantry Staples|
|1/2 cup fresh cilantro (optional, 1)||2 - 1 lb. pckgs. lean ground beef (1,4)||small sour cream (1)||small bag frozen whole kernel corn (1)||salad dressing of choice for spinach salad (1)||olive oil (3)|
|1 lg. container baby spinach (1,3)||1- 1 lb. pckg. ground turkey (1)||med. bag reduced-fat shredded cheddar cheese (1,4)||1 pckg. frozen hash browns (6)||1 16 oz. log precooked polenta (1)||vegetable oil (1,5)|
|1 lg. bag carrots (1,3)||1 pckg. bacon (2)||1 pckg. red-fat sliced colby jack cheese (2)||1 jar mild-med. salsa (1)||chili powder (1)|
|1 Granny Smith apple (2)||8 oz. sliced deli turkey (2)|
(see fav. things post & roast your own turkey breast)
|1 container grated Parmesan cheese (3,5)||2 loaves whole grain bread (2,6)||ground cumin (1)|
|2 medium butternut squash (2)||1 1/2 lbs. boneless, skinless, chicken thighs (5)||1 small pckg. shredded part skim mozzarella cheese (3)||1 carton, 48 oz. vegetable broth (2)||salt & pepper|
|2 medium Gala apples (2)||2 pckgs. turkey breakfast sausage (6)||skim milk (enough for several cups, 6)||1 - 16 oz. pckg. shelf stable gnocchi (3)||mayo (2,4)|
|1 pckg. Romaine lettuce (4)||1 - 15 oz. can diced tomatoes (3)||dijon mustard (2)|
|1 tomato (4)||1 - 15 oz. can white beans (3)||ketchup (4)|
|2 lg. sweet onions (4)||small bag kettle cooked potato chips (4)||all purpose flour (5)|
|2 zucchinis (5)||1 small container regular/plain breadcrumbs (4)||baking powder (4)|
|1 package strawberries (6)||1 box Panko breadcrumbs (5)||eggs, need 8 (5,6)|
|small bag white rice (sushi rice works well, 5)||cornstarch (5)|
|Hoisin sauce (5)||ground cinnamon (6)|
|unsalted, roasted cashews, enough for 3/4 cup (5)||sugar (6)|
|rice vinegar, enough for 2 Tbsp. (5)||1 stick butter (6)|
|Maple syrup (6)|
Here are the sides that accompany the Cinnamon Toast French Toast recipe from Weekly Menu #2.
Cook both the Turkey Sausage & Hash Browns according to package directions. Wash the fresh berries, cut and serve.
You can also add some hard boiled eggs to the spread if you have a hungry crew to round out the meal.
Prep: 15 minutes Cook: 45 minutes ~ Very easy recipe
2 Tbsp vegetable oil
2 medium butternut squash, peeled, seeded, and cut into 3/4 inch pieces ***Instead of cutting the squash into pieces when it is raw as that is quite a challenge, I cut each squash just in 1/2, rub the inside and out with some olive oil and roast cut side down on a tinfoil or parchment lined baking sheet at 450 degrees for about 25 minutes. Once cooled I can easily cut/peel off the skin and cut the soft squash into pieces. It is going to be cooked and put in a blender eventually so you don’t need it to have any form. This makes the preparation of the squash much easier***
2 medium gala apples (or really whatever apples you have on hand is fine) peeled, cored, and coarsely chopped
1 carton, 48 ounces vegetable broth
2 cups water
1 tsp salt
1/8 tsp coarsely ground black pepper
In large dutch oven, combine squash, apples, broth, water, salt and pepper; heat to a boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, for about 20 minutes.
Spoon 1/3 of squash mixture in a blender; cover, with center part of cover removed to let steam escape, and puree until smooth. You may place a kitchen towel over opening in cover when first starting blender to avoid any hot liquid splashing out. Pour blended soup into a bowl and continue with remaining mixture until all has been blended.
Return puree to saucepan; Heat through over medium heat, stirring occasionally (do not boil). Serve.
Soup pairs wonderfully with the Waffle Iron Turkey Melt Panini, recipe derived from Cooking Light Magazine, April 2016 edition.
Keep things simple with this Roasted Carrot side. Simply peel as many carrots as you need for the amount of people you are serving, 1-2 whole carrots per person would be a good bet. Place peeled whole carrots on a baking sheet, and drizzle with a few Tablespoons of olive oil and season with salt and pepper. Roll the carrots around on the cookie sheet with your hands so they get nicely coated with the oil and seasoning, and bake in a preheated 450 degree oven for 15-20 minutes. Check after 15 to make sure the carrots are not getting overdone or starting to burn as ovens vary, but continue to cook if they are not soft enough to pierce easily with a fork, and not starting to brown yet. Enjoy with your main dish!
On a recent trip to my local library I went to my favorite section…cooking! I came across a real gem of a cookbook and hurried home to try some of the recipes. I fell in love with the Sweet Potato Brownie recipe and knew I wanted to share it on my blog! The book it is from is titled, Deliciously Ella, by Ella Woodward, who in addition to being a wonderful cookbook author is also a blogger and founder of the site, deliciouslyella.com. I am definitely a new fan and follower and was so impressed and inspired with her story and how she overcame a rare illness by changing to a whole foods plant-based, gluten free diet. Check out all her deliciousness by clicking on her blog site or cookbook above! I know I will be a frequent visitor and I’m sure this will not be the only recipe from Ella’s cookbooks I incorporate into my recipe arsenal.
Over the last year or so my family and I have tried so many “healthy” dessert recipes in hopes of finding one that we love. We haven’t always been successful. So many of them just really don’t taste like a treat at all. We did come up w/ a healthier recipe for chocolate chip cookies, that I have posted in my Favorite Things section, which we love, but beyond that we haven’t come across anything that really WOW-ed us. That is until now! Now I know my kids were a little freaked out about the whole vegetable in my dessert concept at first, but these brownies had us all oohing and ahhing, and there wasn’t a brownie to spare the night we made our first batch! We have since made some and because we have some major sweet tooths in the house, we added 1 cup of dark chocolate chips. These were equally delicious and depending on what you like, the brownies were absolutely fabulous both ways. I was totally blown away by how rich and moist these brownies were due to the sweet potato. These will without a doubt become a dessert staple at our house. Give them a try and don’t forget to check out deliciouslyella.com! Here is the recipe from her site Sweet Potato Brownies from Deliciously Ella and it’s also in the cookbook previously mentioned. All this talk of these delicious brownies, I think I will go grab one now! Enjoy!
Pasta O’s with Meatballs
1 lb groud turkey
4 Tbsp reduced-fat pesto
4 Tbsp panko breadcrumbs
Salt and pepper
1 tsp olive oil
1 onion, chopped coarse
1 carrot, peeled and chopped coarse
1 small celery rib, chopped coarse
3 garlic cloves, minced
1 (28 ounce) can diced tomatoes
3 cups low-sodium chicken broth
4 ounces (1 cup) ditalini pasta
Combine Chicken, pesto, panko, 1/8 tsp salt, and pinch pepper in bowl and mix until uniform. Using heaping teaspoon, shape mixture into 3/4 inch round meatballs; place on plate, cover and refrigerate until needed.
Combine oil, onion, carrot, and celery in large saucepan, cover and cook over medium heat until onion softened, 5-7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes with their juice, and broth. Cover and simmer gently until carrots are tender, 15-20 minutes.
Working in batches, process mixture in blender until very smooth, 1-2 minutes. (When processing hot liquids in a blender always remember to only fill half full and these other useful hints for blending soups from NoshOnIt.) Return pureed mixture to clean pot, cover, and bring to simmer over medium heat. Stir in pasta and meatballs, cover and simmer gently until pasta is tender and meatballs are cooked through, 12-15 minutes. Season with salt and pepper and serve.
This recipe can be made ahead and when finished cooking can be transferred to a crock pot, put on the keep warm setting, and served later when ready to have your meal.
Divide baby spinach into salad bowls for the amount of people you are serving. Top with croutons. You may add other salad ingredients if you wish, tomatoes, grated or crumbled cheeses, etc. Top with dressing of your choice. I typically use olive oil and a balsamic reduction or glaze on our salads and my kids enjoy that. Homemade vinaigrette is wonderful as well and there are an unlimited supply of recipes for that online such as this one by Dana Angelo White on Foodnetwork.com.
Peel 3-4 carrots and julienne cut (cut into long thin sticks) and serve as is or with a sauce/dressing to dip in if desired, such as honey mustard or ranch dressing.
~For the Fajitas
4 cloves garlic, minced ***I do not use the garlic as my family doesn’t care for it~it’s great either way!***
1/4 cup olive oil
3 Tbsp Worcestershire sauce
4 tsp chili powder
1 tsp sugar
3 Tbsp lime juice
1/2 tsp salt
1 lb chicken cutlets, cut into strips
3 bell peppers, any color, thinly sliced
1 yellow onion, thinly sliced
Tortillas and your family’s favorite fajita toppings for serving (salsa, sour cream and guacamole ingredients included in this week’s grocery list)
1. Heat the broiler with one rack positioned about 4 inches away.
2. In a small bowl, whisk together the first seven ingredients. Set aside 1/4 cup of the sauce, then place the rest along with the chicken, in a large ziplock bag. Seal the gab and turn it to coat the chicken.
3. Toss the peppers and onion with the reserved marinade on a rimmed baking sheet. Spread them out evenly. Place marinated chicken on top.
4. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes. Serve in tortillas with desired toppings.
1 large bag frozen corn
3 Tbsp olive oil
salt & pepper
Heat oven to 450 degrees. Microwave corn according to package directions. Place corn into a casserole dish. Mix the corn with the olive oil, salt and pepper to taste. Bake for about 20 minutes until some of the kernels start to brown, stirring halfway through cooking time. Serve.
Cook can of refried beans according to directions, on stovetop until heated through. Serve with fajitas.
juice of 1/2 a lime
salt & pepper
Peel and pit avacado and put into a bowl. Add lime juice, salt & pepper to taste and mash to desired consistency. Serve as a topping for fajitas. This is a very basic recipe for Guacamole, you may have your own recipe you like to use, or may choose to put in other mix-ins, spices etc.