Week of August 24, 2020 Grocery List


Monday

  • 2
  • 4
  • 6

Southwestern Chicken Salad

1 1/3 Cups Chicken Breasts

1/3 Cup Whole Kernel Frozen Corn

1/8 Cup Celery

1/8 Cup Tomatoes

1/8 Cup Bell Pepper

1/8 Cup Black Beans

1/4 Jalapeño

1/2 Tbsp Fresh Cilantro

1/8 Cup Mayonnaise

1/2 Tbsp Fresh Lime Juice

1/3 Tbsp Taco Seasoning (Store bought can be used, but homemade list below)

 

Homemade Taco Seasoning

1/2 Tbsp Chili Powder

1/4 Tbsp Cumin

1/4 tsp Paprika

1/4 tsp Salt

1/8 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Oregano

1/8 tsp Black Pepper

Southwestern Chicken Salad

2 2/3 Cups Chicken Breasts

2/3 Cup Whole Kernel Frozen Corn

1/3 Cup Celery

1/3 Cup Tomatoes

1/3 Cup Bell Pepper

1/3 Cup Black Beans

1/2 Jalapeño

1 Tbsp Fresh Cilantro

1/3 Cup Mayonnaise

1 Tbsp Fresh Lime Juice

2/3 Tbsp Taco Seasoning (Store bought can be used, but homemade list below)

 

Homemade Taco Seasoning

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

Southwestern Chicken Salad

4 Cups Chicken Breasts

1 Cup Whole Kernel Frozen Corn

1/2 Cup Celery

1/2 Cup Tomatoes

1/2 Cup Bell Pepper

1/2 Cup Black Beans

2/3 Jalapeño

1 1/2 Tbsp Fresh Cilantro

1/2 Cup Mayonnaise

1 1/2 Tbsp Fresh Lime Juice

1 Tbsp Taco Seasoning (Store bought can be used, but homemade list below)

 

Homemade Taco Seasoning

1 1/2 Tbsp Chili Powder

3/4 Tbsp Cumin

3/4 tsp Paprika

3/4 tsp Salt

1/3 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Oregano

1/3 tsp Black Pepper

  • 2
  • 4
  • 6

Oven Baked Greek Chicken and Vegetables

2 Boneless Skinless Chicken Breasts

6 Red Baby Potatoes

½ Bell Pepper

½ Red Onion

1 Small Zucchini

12 Grape Tomatoes

½ Cup Feta Cheese, crumbled

4 Tbsp Extra Virgin Olive Oil

Juice of ½ Lemon

1 tsp Dried Oregano

½ tsp Dried Basil

½ tsp Dried Thyme

¼ tsp Salt

¼ tsp Ground Black Pepper

Oven Baked Greek Chicken and Vegetables

4 Boneless Skinless Chicken Breasts

12 Red Baby Potatoes

1 Bell Pepper

1 Red Onion

2 Small Zucchinis

24 Grape Tomatoes

1 Cup Feta Cheese, crumbled

8 Tbsp Extra Virgin Olive Oil

Juice of 1 Lemon

2 tsp Dried Oregano

1 tsp Dried Basil

1 tsp Dried Thyme

1/2 tsp Salt

1/2 tsp Ground Black Pepper

Oven Baked Greek Chicken and Vegetables

6 Boneless Skinless Chicken Breasts

18 Red Baby Potatoes

1 1/2 Bell Peppers

1 1/2 Red Onions

3 Small Zucchinis

36 Grape Tomatoes

1 1/2 Cups Feta Cheese, crumbled

12 Tbsp Extra Virgin Olive Oil

Juice of 1 ½ Lemons

3 tsp Dried Oregano

1 1/2 tsp Dried Basil

1 1/2 tsp Dried Thyme

3/4 tsp Salt

3/4 tsp Ground Black Pepper


Tuesday

  • 2
  • 4
  • 6

Chicken Hummus Wrap

1 Chicken Breast

1 Tbsp Extra Virgin Olive Oil

⅛ tsp Dried Oregano

⅛ tsp Dried Basil

⅛ tsp Dried Thyme

Salt and Ground Black Pepper to Taste

½ Cup Store Bought Garlic Hummus

¼ Cup Fresh Spinach

¼ Cup Sundried Tomatoes in Oil

2 Tbsp Hot Sauce

2 Low Carb Wraps

Chicken Hummus Wrap

2 Chicken Breasts

2 Tbsp Extra Virgin Olive Oil

1/4 tsp Dried Oregano

1/4 tsp Dried Basil

1/4 tsp Dried Thyme

Salt and Ground Black Pepper to Taste

1 Cup Store Bought Garlic Hummus

1/2 Cup Fresh Spinach

1/2 Cup Sundried Tomatoes in Oil

4 Tbsp Hot Sauce

4 Low Carb Wraps

Chicken Hummus Wraps

3 Chicken Breasts

3 Tbsp Extra Virgin Olive Oil

1/3 tsp Dried Oregano

1/3 tsp Dried Basil

1/3 tsp Dried Thyme

Salt and Ground Black Pepper to Taste

1 ½ Cup Store Bought Garlic Hummus

3/4 Cup Fresh Spinach

3/4 Cup Sundried Tomatoes in Oil

6 Tbsp Hot Sauce

6 Low Carb Wraps

  • 2
  • 4
  • 6

Mexican Casserole

2/3 Lbs Ground Turkey

1 1/3 Cloves Garlic, minced

1 tsp Taco Seasoning (Store bought can be used, but homemade list below)

1/3 Medium Red Onion

2 Red Baby Potatoes

1/2 Bell Peppers

1/8 Cup Salsa (Store bought can be used, but homemade list below)

1/3 (4 oz) Can Green Chilis

1/3 (14.5 oz) Can Diced Tomatoes

1/3 (14.5 oz) Can Black Beans

1/3 ( 4 oz) Can Black Olives, sliced

2 Cups Romaine Lettuce

Cooking Spray

Tortilla Chips

 

Homemade Taco Seasoning

1/2 Tbsp Chili Powder

1/4 Tbsp Cumin

1/4 tsp Paprika

1/4 tsp Salt

1/8 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Oregano

1/8 tsp Black Pepper

 

Homemade Salsa

1 Large Tomato, chopped

1/4 (14.5 oz) Can Diced Tomatoes

3/4 Green Onion

1/8 Red Onion, chopped

1/2 Tbsp Fresh Lime Juice

1/4 Jalapeño Pepper, seeded and chopped

1/4 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

Mexican Casserole

1 1/3 Lbs Ground Turkey

2 2/3 Cloves Garlic, minced

2 tsp Taco Seasoning (Store bought can be used, but homemade list below)

2/3 Medium Red Onion

4 Red Baby Potatoes

1 Bell Peppers

1/4 Cup Salsa (Store bought can be used, but homemade list below)

2/3 (4 oz) Can Green Chilis

2/3 (14.5 oz) Can Diced Tomatoes

2/3 (14.5 oz) Can Black Beans

2/3 ( 4 oz) Can Black Olives, sliced

4 Cups Romaine Lettuce

Cooking Spray

Tortilla Chips

 

Homemade Taco Seasoning

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

 

Homemade Salsa

2 Large Tomatoes, chopped

1/2 (14.5 oz) Can Diced Tomatoes

1 1/2 Green Onions

1/4 Red Onion, chopped

1 Tbsp Fresh Lime Juice

1/2 Jalapeño Pepper, seeded and chopped

1/2 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

 

Mexican Casserole

2 Lbs Ground Turkey

4 Cloves Garlic, minced

3 tsp Taco Seasoning (Store bought can be used, but homemade list below)

1 Medium Red Onion

6 Red Baby Potatoes

1 1/2 Bell Peppers

1/3 Cup Salsa (Store bought can be used, but homemade list below)

1 (4 oz) Can Green Chilis

1 (14.5 oz) Can Diced Tomatoes

1 (14.5 oz) Can Black Beans

1 ( 4 oz) Can Black Olives, sliced

6 Cups Romaine Lettuce

Cooking Spray

Tortilla Chips

 

Homemade Taco Seasoning

1 1/2 Tbsp Chili Powder

3/4 Tbsp Cumin

3/4 tsp Paprika

3/4 tsp Salt

1/3 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Oregano

1/3 tsp Black Pepper

 

Homemade Salsa

3 Large Tomatoes, chopped

3/4 (14.5 oz) Can Diced Tomatoes

2 1/4 Green Onions

1/3 Red Onion, chopped

1 1/2 Tbsp Fresh Lime Juice

3/4 Jalapeño Pepper, seeded and chopped

3/4 Clove Garlic, minced

1/4 tsp Sugar

Salt and Ground Pepper to Taste


Wednesday

  • 2
  • 4
  • 6

Greek Sweet Potatoes

2 Large Sweet Potatoes

1/2 Small Cucumber

1/2 Cup Grape Tomatoes

1/2 Cup Pitted Kalamata Olives

1/8 Small Red Onion

1/3 Cup Feta Cheese, crumbled

1/2 Cup Spinach

Juice from 1/2 Lemon

1/2 Tbsp Fresh Oregano or 2 tsp dried

1 Tbsp Extra Virgin Olive Oil

1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

Greek Sweet Potatoes

4 Large Sweet Potatoes

1 Small Cucumber

1 Cup Grape Tomatoes

1 Cup Pitted Kalamata Olives

1/4 Small Red Onion

3/4 Cup Feta Cheese, crumbled

1 Cup Spinach

Juice from 1/2 Lemon

1 Tbsp Fresh Oregano or 2 tsp dried

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

Greek Sweet Potatoes

1 1/2 Small Cucumbers

1 1/2 Cups Grape Tomatoes

1 1/2 Cups Pitted Kalamata Olives

1/3 Small Red Onion

1 1/8 Cups Feta Cheese, crumbled

1 1/2 Cups Spinach

Juice from 1/2 Lemon

1 1/2 Tbsp Fresh Oregano or 2 tsp dried

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

  • 2
  • 4
  • 6

Dairy Free Shrimp and Grits

1/2 Lbs Large Shrimp, peeled and deveined

1/3 Cup Grits, uncooked

1 1/3 Slices Bacon

1/8 Cup Green Onion

1 Cloves Garlic, minced

2/3 Tbsp Extra Virgin Olive Oil

2/3 Cups Chicken Broth

1 1/8 oz Vegan Cream Cheese

1/2 Tbsp Cajun Seasoning

1/3 tsp Salt

1/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ¼ cup shredded cheddar for the nutritional yeast, but will not be dairy free**

** Frozen shrimp can be used**

Dairy Free Shrimp and Grits

1 Lb Large Shrimp, peeled and deveined

2/3 Cup Grits, uncooked

2 2/3 Slices Bacon

1/3 Cup Green Onion

2 Cloves Garlic, minced

1 1/3 Tbsp Extra Virgin Olive Oil

1 1/3 Cups Chicken Broth

2 1/3 oz Vegan Cream Cheese

1 Tbsp Cajun Seasoning

2/3 tsp Salt

2/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ½ cup shredded cheddar for the nutritional yeast, but will not be dairy free**

 

**Frozen shrimp can be used. Thaw ahead**

Dairy Free Shrimp and Grits

1 ½ Lbs Large Shrimp, peeled and deveined

1 Cup Grits, uncooked

4 Slices Bacon

½ Cup Green Onion

3 Cloves Garlic, minced

2 Tbsp Extra Virgin Olive Oil

2 Cups Chicken Broth

3.5 oz Vegan Cream Cheese

1 ½ Tbsp Cajun Seasoning

1 tsp Salt

1 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ¾ cup shredded cheddar for the nutritional yeast, but will not be dairy free**

 

**Frozen shrimp can be used. Thaw ahead**


Thursday

  • 2
  • 4
  • 6

Shrimp Salad

1/2 Lb Large Shrimp cooked, cooled and diced

1/2 Tbsp Cajun Seasoning

3/4 Tbsp Extra Virgin Olive Oil

1 Celery Stalks

1/8 Cup Red Onion

1/8 Cup English Cucumber

3/4 tsp Dried Dill

1/4 Cup Mayonnaise

1/2 Tbsp Lime Juice

1/8 tsp Worcestershire

Salt and Ground Black Pepper to taste

**Frozen shrimp can be used**

Shrimp Salad

1 Lb Large Shrimp cooked, cooled and diced

1 Tbsp Cajun Seasoning

1 1/2 Tbsp Extra Virgin Olive Oil

2 Celery Stalks

¼ Cup Red Onion

¼ Cup English Cucumber

1 ½ tsp Dried Dill

½ Cup Mayonnaise

1 Tbsp Lime Juice

¼ tsp Worcestershire

Salt and Ground Black Pepper to taste

**Frozen shrimp can be used. Thaw ahead**

Shrimp Salad

1 1/2 Lb Large Shrimp, cooked, cooled and diced

1 1/2 Tbsp Cajun Seasoning

2 1/4 Tbsp Extra Virgin Olive Oil

3 Celery Stalks, finely diced

1/3 Cup Red Onion, finely diced

1/3 Cup English Cucumber, diced

2 1/4 tsp Dried Dill

3/4 Cup Mayonnaise

1 1/2 Tbsp Lime Juice

1/3 tsp Worcestershire

Salt and Ground Black Pepper to taste

**Frozen shrimp can be used. Thaw ahead**

  • 2
  • 4
  • 6

Pork Tenderloin w/Carrots and Brussel Sprouts

3/4 Lbs Pork Tenderloin

1/2 Lb Brussel Sprouts

1 Cups Baby Carrots

1/2 tsp Paprika

1/4 tsp Dried Thyme

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Ground Mustard

Salt and Ground Black Pepper to Taste

1/8 Cup Soy Sauce

1/4 Tbsp Brown Sugar

3/4 Tbsp Honey

3/4 tsp Extra Virgin Olive Oil

3/4 Cloves Garlic, minced

 

Jasmine Rice

1/2 Cup Jasmine Rice

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Pork Tenderloin w/Carrots and Brussel Sprouts

1 ½ Lbs Pork Tenderloin

1 Lb Brussel Sprouts

2 Cups Baby Carrots

1 tsp Paprika

½ tsp Dried Thyme

1 tsp Garlic Powder

½ tsp Onion Powder

½ tsp Ground Mustard

Salt and Ground Black Pepper to Taste

⅛ Cup Soy Sauce

½ Tbsp Brown Sugar

1 ½ Tbsp Honey

1 ½ tsp Extra Virgin Olive Oil

1 ½ Cloves Garlic, minced

 

Jasmine Rice

1 Cup Jasmine Rice

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Pork Tenderloin w/Carrots and Brussel Sprouts

2 1/4 Lbs Pork Tenderloin

1 1/2 Lb Brussel Sprouts

3 Cups Baby Carrots

1 1/2 tsp Paprika

3/4 tsp Dried Thyme

1 1/2 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Ground Mustard

Salt and Ground Black Pepper to Taste

1/4 Cup Soy Sauce

3/4 Tbsp Brown Sugar

2 1/4 Tbsp Honey

2 1/4 tsp Extra Virgin Olive Oil

2 1/4 Cloves Garlic, minced

 

Jasmine Rice

Ingredients

1 1/2 Cups Jasmine Rice

3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste


Friday

  • 2
  • 4
  • 6

Dairy Free Corn Chowder

2 Tbsp Extra Virgin Olive Oil

½ Onion

1 Rib Celery

1 Clove Garlic, minced

1 Bay Leaf

½ tsp Turmeric

¼ tsp Paprika

6 Baby Carrots, diced

3 Baby Red or Golden Potatoes

2 ½ Cups Frozen Whole Kernel Corn

2 Cups Vegetable Broth

2 Oz Vegan Cream Cheese

1 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

Dairy Free Corn Chowder

4 Tbsp Extra Virgin Olive Oil

1 Onion, diced

2 Rib Celery, diced

2 Clove Garlic, minced

2 Bay Leaf

1 tsp Turmeric

1/2 tsp Paprika

2 Tbsp Nutritional Yeast

12 Baby Carrots, diced

6 Baby Red or Golden Potatoes

5 Cups Frozen Whole Kernel Corn

4 Cups Vegetable Broth

4 Oz Vegan Cream Cheese

Salt and Ground Black Pepper to Taste

Dairy Free Corn Chowder

6 Tbsp Extra Virgin Olive Oil

1 1/2 Onion, diced

3 Rib Celery, diced

3 Clove Garlic, minced

3 Bay Leaf

1 1/2 tsp Turmeric

3/4 tsp Paprika

3 Tbsp Nutritional Yeast

18 Baby Carrots, diced

9 Baby Red or Golden Potatoes

7 1/2 Cups Frozen Whole Kernel Corn

6 Cups Vegetable Broth

6 Oz Vegan Cream Cheese

Salt and Ground Black Pepper to Taste

  • 2
  • 4
  • 6

Bacon and Prosciutto Naan Pizza w/ Honey

2 Naan Pizza Crusts

4 Slices Bacon

2 Strips Prosciutto

2 oz Goat Cheese

8 Slices Fresh Mozzarella

2 Tbsp Honey

Bacon and Prosciutto Naan Pizza w/ Honey

4 Naan Pizza Crusts

8 Slices Bacon, cooked and crumbled

4 Strips Prosciutto, chopped

4 oz Goat Cheese

16 Slices Fresh Mozzarella

4 Tbsp Honey

Bacon and Prosciutto Naan Pizza w/ Honey

6 Naan Pizza Crusts

12 Slices Bacon, cooked and crumbled

6 Strips Prosciutto, chopped

6 oz Goat Cheese

24 Slices Fresh Mozzarella

6 Tbsp Honey