Week of December 28, 2020 Grocery List


Monday

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Lunch

BLT Chicken Salad

1 Cup Chicken

1/4 Cup Grape or Cherry Tomatoes

1/4 Cup Spinach

2 Slices Bacon

1/4 Cup Plain Whole Milk Greek Yogurt

1/2 tsp Dried Parsley

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Pepper to Taste

 

Lunch

BLT Chicken Salad

2 Cups Chicken

½ Cup Grape or Cherry Tomatoes

½ Cup Spinach

4 Slices Bacon

½ Cup Plain Whole Milk Greek Yogurt

1 tsp Dried Parsley

½ tsp Garlic Powder

½ tsp Onion Powder

Salt and Pepper to Taste

Lunch

BLT Chicken Salad

3 Cups Chicken

3/4 Cup Grape or Cherry Tomatoes

3/4 Cup Spinach

6 Slices Bacon

3/4 Cup Plain Whole Milk Greek Yogurt

1 1/2 tsp Dried Parsley

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

Salt and Pepper to Taste

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Dinner

Dairy Free Shrimp and Grits

1/2 Lb Large Shrimp, peeled and deveined

1/3 Cup Grits, uncooked

1 1/3 Slices Bacon

1/8 Cup Green Onion

1 Clove Garlic, minced

2/3 Tbsp Extra Virgin Olive Oil

2/3 Cup 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.**

Dinner

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.**

 

 

Dinner

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.**




Tuesday

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Lunch

Greek Pita

1 Pita

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

1/4 Lemon

1/2 Tbsp Fresh Oregano or 1 tsp dried

1 Tbsp Extra Virgin Olive Oil

1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

1/8 Cup Store Bought Hummus



Lunch

Greek Pitas

2 Pitas

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

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

1/4 Cup Hummus



Lunch

Greek Pitas

3 Pitas

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

3/4 Lemon

1 1/2 Tbsp Fresh Oregano or 3 tsp dried

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Balsamic Vinegar

Salt and Ground Black Pepper to Taste

1/3 Cups Store Bought Hummus



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Dinner

Sheet Pan Chicken Fajitas

1/2-1 Lb boneless, skinless chicken breasts or tenderloins

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

1/2 Orange Bell Pepper

1/2 Red Onion

1 1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Chili Powder

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano

1/4 tsp Paprika

1 Clove Garlic, minced

Salt and Pepper to Taste

1/8 Cup Fresh Cilantro

Juice from One Lime

4 Corn or Flour Tortillas, medium



Dinner

Sheet Pan Chicken Fajitas

1 1/2-2 Lbs Boneless, Skinless Chicken Breasts Or Tenderloins

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Orange Bell Pepper

1 Red Onion

3 Tbsp Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Dried Oregano

1/2 tsp Paprika

2 Cloves Garlic, minced

1/4 Cup Fresh Cilantro

Salt and Ground Black Pepper

Juice from One Lime

8 Corn or Flour Tortillas, medium

Dinner

Sheet Pan Chicken Fajitas

2- 2 1/2 Lbs boneless, skinless chicken breasts or tenderloins

3 Red Bell Peppers

3 Yellow Bell Peppers

3 Orange Bell Peppers

3 Red Onions

9 Tbsp Extra Virgin Olive Oil

3 tsp Chili Powder

3 tsp Ground Cumin

3 tsp Dried Oregano

1 1/2 tsp Paprika

6 Cloves Garlic, minced

Salt and Pepper to Taste

3/4 Cup Fresh Cilantro

Juice from One Lime

24 Corn or Flour Tortillas, medium


Wednesday

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Lunch

Avocado Grilled Cheese Sandwich

4 Slices Whole Grain Bread

½ Cup Sharp Cheddar Cheese, shredded

½ Avocado

½ Cup Grape Tomatoes

2 Tbsp Extra Virgin Olive Oil



Lunch

Avocado Grilled Cheese Sandwich

8 Slices Whole Grain Bread

1 Cup Sharp Cheddar Cheese, shredded

1 Avocado

1 Cup Grape Tomatoes

4 Tbsp Extra Virgin Olive Oil



Lunch

Avocado Grilled Cheese Sandwich

12 Slices Whole Grain Bread

1 1/2 Cups Sharp Cheddar Cheese, shredded

1 1/2 Avocados

1 1/2 Cups Grape Tomatoes

6 Tbsp Extra Virgin Olive Oil

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Dinner

Basil Chicken w/Fresh Mozzarella and Vegetables

2 Chicken Breasts or Thighs

1 Tbsp Fresh Basil or 1 Tbsp dried

1/2 Zucchini  

1/8 tsp Salt

1/2 Cup Grape or Cherry Tomatoes

3 oz. Marinated Artichoke Hearts

2 Slices Prosciutto or Bacon

4 Slices Fresh Mozzarella or 1 Cup Shredded

 

Jasmine Rice w/Spinach

1/2 Cup Jasmine Rice

1 Cup Spinach

1/8 tsp Salt

1/2 Tbsp Extra Virgin Olive Oil

Dinner

Basil Chicken w/Fresh Mozzarella and Vegetables

4 Chicken Breasts or Thighs

2 Tbsp Fresh Basil or 1 Tbsp dried

1 Zucchini

1/4 tsp Salt

1 Cup Grape or Cherry Tomatoes

6 oz. Marinated Artichoke Hearts

4 Slices Prosciutto or Bacon

8 Slices Fresh Mozzarella or 1 Cup Shredded

 

Jasmine Rice w/ Spinach

1 Cup Jasmine Rice

1 1/2 Cups Water

1/4 tsp Salt

1 Tbsp Extra Virgin Olive Oil

2 Cups Spinach

Basil Chicken w/Fresh Mozzarella and Vegetables

6 Chicken Breasts or Thighs

3 Tbsp Fresh Basil or 1 Tbsp dried

1 1/2 Zucchini  

1/3 tsp Salt

1 1/2 Cups Grape or Cherry Tomatoes

9 oz. Marinated Artichoke Hearts

6 Slices Prosciutto or Bacon

12 Slices Fresh Mozzarella or 1 Cup Shredded

 

Jasmine Rice w/Spinach

1 1/2 Cups Jasmine Rice

3 Cups Spinach

1/3 tsp Salt

1 1/2 Tbsp Extra Virgin Olive Oil


Thursday

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Lunch

Taco Soup

½ Lb 80/20 Ground Beef

½ (15 oz) Can Kidney Beans

½ (15 oz) Can Black Beans

½ (15 oz) Can Pinto Beans

½ (15 oz) Can Whole Kernel Corn

½ (6 oz) Can Tomato Paste

½ (15 oz) Can Rotel Tomatoes (mild, original, or hot)

½ Envelope Gluten Free Hidden Valley Ranch Dressing Mix

½ Envelope Taco Seasoning or 1 Tbsp Homemade Taco Seasoning (list below)

1-2 Cups Water

 

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

Lunch

Taco Soup

1 Lb 80/20 Ground Beef

1 (15 oz) Can Kidney Beans

1 (15 oz) Can Black Beans

1 (15 oz) Can Pinto Beans

1 (15 oz) Can Whole Kernel Corn

1 (6 oz) Can Tomato Paste

1 (15 oz) Can Rotel Tomatoes (mild, original, or hot)

1 Envelope Gluten Free Hidden Valley Ranch Dressing Mix

1 Envelope Taco Seasoning or 2 Tbsp Homemade Taco Seasoning (list below)

2-3 Cups Water

 

Homemade Taco Seasoning

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

Lunch

Taco Soup

1 ½ Lb 80/20 Ground Beef

1 ½ (15 oz) Cans Kidney Beans

1 ½ (15 oz) Cans Black Beans

1 ½ (15 oz) Cans Pinto Beans

1 ½ (15 oz) Cans Whole Kernel Corn

1 ½ (6 oz) Cans Tomato Paste

1 ½ (15 oz) Cans Rotel Tomatoes (mild, original, or hot)

1 ½ Envelopes Gluten Free Hidden Valley Ranch Dressing Mix

1 ½ Envelopes Taco Seasoning or 3 Tbsp Homemade Taco Seasoning (list below)

3-4 Cups Water

 

Homemade Taco Seasoning

1 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper



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Dinner

Happy New Year Appetizer Platter

Paleo Chicken Nuggets

1/2 Lb Chicken Breast Tenderloins

1 Cup Almond Flour or All Purpose Flour **If all purpose flour is used, it isn’t paleo**

1 Egg

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

 

Veggie and Mozzarella Skewers

12 Grape Tomatoes

6 Fresh Mozzarella Bites

6 Green Olives

6 Skewers or Toothpicks

 

Spinach Artichoke Dip

2/3 Tbsp Extra Virgin Olive Oil

5 1/2 oz Fresh Spinach

1/8 White Onion

2/3 Cloves Garlic, minced

1/3 Cup Whole Milk Plain Greek Yogurt

1/4 Cup Olive Oil Mayonnaise

1 1/8 oz Jar Marinated Artichoke Hearts

1/4 Cup Parmesan Cheese, shredded

Dinner

Happy New Year Appetizer Platter

Paleo Chicken Nuggets

1 Lb Chicken Breast Tenderloins, cut into bite sized chunks

2 Cups Almond Flour or All Purpose Flour **If all purpose flour is used, it isn’t paleo**

2 Eggs

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

 

Veggie and Mozzarella Skewers

24 Grape Tomatoes

12 Fresh Mozzarella Bites

12 Green Olives

12 Skewers or Toothpicks

 

Spinach Artichoke Dip

1 1/3 Tbsp Extra Virgin Olive Oil

11 oz Fresh Spinach

1/3 White Onion

1 1/3 Cloves Garlic, minced

2/3 Cup Whole Milk Plain Greek Yogurt

1/2 Cup Olive Oil Mayonnaise

2 1/3 oz Jar Marinated Artichoke Hearts

1/2 Cup Parmesan Cheese, shredded

Dinner

Happy New Year Appetizer Platter

Paleo Chicken Nuggets

1 1/2 Lb Chicken Breast Tenderloins

3 Cups Almond Flour or All Purpose Flour **If all purpose flour is used, it isn’t paleo**

3 Eggs

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

 

Veggie and Mozzarella Skewers

36 Grape Tomatoes

18 Fresh Mozzarella Bites

18 Green Olives

18 Skewers or Toothpicks

 

Spinach Artichoke Dip

2 Tbsp Extra Virgin Olive Oil

16 oz Fresh Spinach

½ White Onion

2 Cloves Garlic, minced

1 Cup Whole Milk Plain Greek Yogurt

¾ Cup Olive Oil Mayonnaise

3 ½ oz Jar Marinated Artichoke Hearts

¾ Cup Parmesan Cheese, shredded


Friday

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New Year’s Brunch Board

Just like the Christmas charcuterie board, this New Year’s brunch board is an easy finger food meal that can easily be created with different food combinations. The one shown consists of waffles, bacon, various fruits, dark chocolate chips, Greek yogurt, super food granola, toasted walnuts, and maple syrup. Use your imagination and create a board that your family will love! If you don’t have a wooden board, use a platter or large plate. Also, kids love designing boards! Have fun!

 

**On a healthy note, gluten free waffle mix can be purchased, nitrate free bacon is the best for you, as is maple syrup.**



New Year’s Brunch Board

Just like the Christmas charcuterie board, this New Year’s brunch board is an easy finger food meal that can easily be created with different food combinations. The one shown consists of waffles, bacon, various fruits, dark chocolate chips, Greek yogurt, super food granola, toasted walnuts, and maple syrup. Use your imagination and create a board that your family will love! If you don’t have a wooden board, use a platter or large plate. Also, kids love designing boards! Have fun!

 

**On a healthy note, gluten free waffle mix can be purchased, nitrate free bacon is the best for you, as is maple syrup.**



New Year’s Brunch Board

Just like the Christmas charcuterie board, this New Year’s brunch board is an easy finger food meal that can easily be created with different food combinations. The one shown consists of waffles, bacon, various fruits, dark chocolate chips, Greek yogurt, super food granola, toasted walnuts, and maple syrup. Use your imagination and create a board that your family will love! If you don’t have a wooden board, use a platter or large plate. Also, kids love designing boards! Have fun!

 

**On a healthy note, gluten free waffle mix can be purchased, nitrate free bacon is the best for you, as is maple syrup.**



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Dinner

Pork Tenderloin

1/2 Lb- 1 Lb Pork Tenderloin

 

Marinade

1/8 Cup Soy Sauce

1/2 Tbsp Brown Sugar

1 1/2 Tbsp Honey

1 tsp Extra Virgin Olive Oil

1/4 tsp Ground Ginger

1 1/2 Cloves Garlic, minced

 

Greens 

5 Cups Fresh Turnip or Collard Greens (I use the bagged ones that are already washed)

1/8 Cup Onion

1 Slice Bacon

1/3 Tbsp Seasoned Salt

1/3 Tbsp Sugar

1/3 Tbsp Worcestershire

1/8 tsp Garlic Powder

 

Basmati Rice

1/2 Cup Basmati Rice

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Pork Tenderloin

1 Lb- 1 1/2 Lbs Pork Tenderloin

 

Marinade

1/4 Cup Soy Sauce

1 Tbsp Brown Sugar

3 Tbsp Honey

2 tsp Extra Virgin Olive Oil

1/2 tsp Ground Ginger

3 Cloves Garlic, minced

 

Greens 

10 Cups Fresh Turnip or Collard Greens (I use the bagged ones that are already washed)

1/4 Cup Onion

2 Slices Bacon

2/3 Tbsp Seasoned Salt

2/3 Tbsp Sugar

2/3 Tbsp Worcestershire

1/4 tsp Garlic Powder

 

Basmati Rice

1 Cup Basmati Rice

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Pork Tenderloin

1 1/2 Lb- 2 Lbs Pork Tenderloin

 

Marinade

1/3 Cup Soy Sauce

1 1/2 Tbsp Brown Sugar

4 1/2 Tbsp Honey

3 tsp Extra Virgin Olive Oil

3/4 tsp Ground Ginger

4 1/2 Cloves Garlic, minced

 

Greens

15 Cups Fresh Turnip or Collard Greens (I use the bagged ones that are already washed)

½ Cup Onion

3 Slices Bacon

1 Tbsp Seasoned Salt

1 Tbsp Sugar

1 Tbsp Worcestershire

½ tsp Garlic Powder

 

Basmati Rice

1 1/2 Cups Basmati Rice

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste