Week of February 15, 2021 Grocery List


Monday

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Lunch

White Chicken Chili w/Avocado

2 Cups Chicken Broth

1 Cup Chicken Breasts or Tenderloins

½ (15 oz) Can Great Northern Beans

1/2 (4 oz) Can Green Chilis

1 tsp Cumin

1/8 Cup Onion

1/4 Cup Sour Cream

1/4 Cup Mozzarella Cheese, shredded

Avocado, optional

Cilantro, optional

Lunch

White Chicken Chili w/Avocado

4 Cups Chicken Broth

2 Cups Chicken Breasts or Tenderloins

1(15 oz) Can Great Northern Beans

1 (4 oz) Can Green Chilis

2 tsp Cumin

¼ Cup Onion

½ Cup Sour Cream

¼ Cup Mozzarella Cheese

Diced Avocado, optional

Cilantro, optional



Lunch

White Chicken Chili w/Avocado

6 Cups Chicken Broth

3 Cups Chicken Breasts or Tenderloins

1 ½ (15 oz) Cans Great Northern Beans

1 ½ (4 oz) Cans Green Chilis

3 tsp Cumin

1/3 Cup Onion

3/4 Cup Sour Cream

3/4 Cup Mozzarella Cheese, shredded

Avocado, optional

Cilantro, optional



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Dinner

Tortellini w/Pesto and Roasted Veggies

1 tsp Italian Seasoning

1 Tbsp Extra Virgin Olive Oil

1 Cup Red Onion

1 Cup Mushrooms

1 Cup Zucchini

1 Cup Red Bell Pepper

1 (9 oz) Pkg Cheese Tortellini



Dinner

Tortellini w/Pesto and Roasted Veggies

2 tsp Italian Seasoning

2 Tbsp Extra Virgin Olive Oil

2 Cups Red Onion

2 Cups Mushrooms, sliced

2 Cups Zucchini, sliced

2 Cups Red Bell Pepper, sliced

2 (9 oz) Pkgs Cheese Tortellini



Dinner

Tortellini w/Pesto and Roasted Veggies

3 tsp Italian Seasoning

3 Tbsp Extra Virgin Olive Oil

3 Cups Red Onion

3 Cups Mushrooms

3 Cups Zucchini

3 Cups Red Bell Pepper

3 (9 oz) Pkgs Cheese Tortellini




Tuesday

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  • 4
  • 6

Lunch

Greek Salad

6 Cups Romaine

8 Pepperoncini Peppers

16 Grape Tomatoes

1/2 Cup Red Onions

4 Large Green Olives

8 Pitted Kalamata Olives

4 Tbsp Feta Cheese, crumbled

 

Dressing

Ingredients

4 Tbsp Store Bought Oil and Vinegar Dressing

½ tsp Greek Seasoning



Lunch

Greek Salad

12 Cups Romaine

16 Pepperocini Peppers

32 Grape Tomatoes

1 Cup Red Onions

8 Large Green Olives

16 Pitted Kalamata Olives

8 Tbsp Feta Cheese, crumbled

 

Dressing

4 Tbsp Store Bought Oil and Vinegar Dressing

½ tsp Greek Seasoning



Greek Salad

18 Cups Romaine

24 Pepperoncini Peppers

48 Grape Tomatoes

1 1/2 Cup Red Onions

12 Large Green Olives

24 Pitted Kalamata Olives

12 Tbsp Feta Cheese, crumbled

 

Dressing

Ingredients

6 Tbsp Store Bought Oil and Vinegar Dressing

3/4 tsp Greek Seasoning

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Dinner

Beef Enchilada Casserole

1/2 lb Grass Fed Organic Ground Beef

1/4 Cup Onion

1/2 Clove Garlic, minced

1/2 (15 oz) Can Black Beans

3 oz Mexican Blend Cheese, shredded

1/2 (10 oz) Can Red Enchilada Sauce

6 Corn Tortillas

Garnish w/Diced Fresh Tomatoes and Cilantro

Dinner

Beef Enchilada Casserole

1 lb Grass Fed Organic Ground Beef

½ Cup Onion

1 Clove Garlic, minced

1 (15 oz) Can Black Beans

6 oz Mexican Blend Cheese, shredded

1 (10 oz) Can Red Enchilada Sauce

9 Corn Tortillas

Garnish w/Diced Fresh Tomatoes and Cilantro



Dinner

Beef Enchilada Casserole

1 1/2 lb Grass Fed Organic Ground Beef

3/4 Cup Onion

1 1/2 Cloves Garlic, minced

1 1/2 (15 oz) Cans Black Beans

9 oz Mexican Blend Cheese, shredded

1 1/2 (10 oz) Cans Red Enchilada Sauce

12 Corn Tortillas

Garnish w/Diced Fresh Tomatoes and Cilantro


Wednesday

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Lunch

Creamy Chicken Salad Wraps

8 oz Chicken Tenderloins

1/4 Cup Olive Oil Mayonnaise

1/4 Cup Celery

1 Green Onion

1/2 tsp Dijon Mustard

1/2 tsp Seasoned Salt

1/4 tsp Dried Dill

½ Cup Fresh Spinach

2 Whole Grain Wraps

Lunch

Creamy Chicken Salad Wraps

16 oz Chicken Tenderloins

1/2 Cup Olive Oil Mayonnaise

1/2 Cup Celery

2 Green Onion

1 tsp Dijon Mustard

1 tsp Seasoned Salt

1/2 tsp Dried Dill

1 Cup Fresh Spinach

4 Whole Grain Wraps

 

Lunch

Creamy Chicken Salad Wraps

24 oz Chicken Tenderloins

3/4 Cup Olive Oil Mayonnaise

3/4 Cup Celery

3 Green Onion

1 1/2 tsp Dijon Mustard

1 1/2 tsp Seasoned Salt

3/4 tsp Dried Dill

1 1/2 Cup Fresh Spinach

6 Whole Grain Wraps

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Dinner

Jambalaya

1/3 Lb Chicken Tenderloins

1/3 Onion

2/3 Celery Ribs

1/3 Bell Pepper

2/3 Cloves Garlic, minced

2 oz Andouille Sausage

1/3 Cup Brown Rice

2/3 Cups Chicken Broth

1/3 (15 oz) Can Fire Roasted Diced Tomatoes

1/3 (8 oz) Can Tomato Sauce

1/3 Lb Shrimp, tails off, deveined, and peeled

Salt and Ground Black Pepper to Taste

Dinner

Jambalaya 

2/3 Lb Chicken Tenderloins

2/3 Onion

1 1/3 Celery Ribs

2/3 Bell Pepper

1 1/3 Cloves Garlic, minced

4 oz Andouille Sausage

2/3 Cup Brown Rice

1 1/3 Cups Chicken Broth

2/3 (15 oz) Can Fire Roasted Diced Tomatoes

2/3 (8 oz) Can Tomato Sauce

2/3 Lb Shrimp, tails off, deveined, and peeled

Salt and Ground Black Pepper to Taste



Dinner

Jambalaya

1 Lb Chicken Tenderloins

1 Onion

2 Celery Ribs

1 Bell Pepper

2 Cloves Garlic, minced

6 oz Andouille Sausage

1 Cup Brown Rice

2 Cups Chicken Broth

1 (15 oz) Can Fire Roasted Diced Tomatoes

1 (8 oz) Can Tomato Sauce

1 Lb Shrimp, tails off, deveined, and peeled

Salt and Ground Black Pepper to Taste




Thursday

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  • 4
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Lunch

Loaded Bowl

4 Cups Fresh Spinach

1 Avocado

½ Cup Brown Rice, uncooked

1 Cup Water

12 Grape Tomatoes

12 Kalamata Olives

2 Boiled Eggs

Salt and Ground Black Pepper to Taste

4 Tbsp Store Bought Oil and Vinegar Dressing



Lunch

Loaded Bowl

8 Cups Fresh Spinach

2 Avocados

1 Cup Brown Rice, uncooked

2 Cups Water

24 Grape Tomatoes

24 Kalamata Olives

4 Boiled Eggs

Salt and Ground Black Pepper to Taste

8 Tbsp Store Bought Oil and Vinegar Dressing



Lunch

Loaded Bowl

12 Cups Fresh Spinach

3 Avocados

1 1/2 Cups Brown Rice, uncooked

3 Cups Water

36 Grape Tomatoes

36 Kalamata Olives

6 Boiled Eggs

Salt and Ground Black Pepper to Taste

12 Tbsp Store Bought Oil and Vinegar Dressing

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Dinner

BBQ Chicken Pizza

2 Naan Pizza Crusts

1/2 Cup Mozzarella Cheese, shredded

4 Chicken Tenderloins

4 Tbsp Red Onion

4 Tbsp Store Bought BBQ Sauce Plus Some for Drizzling



BBQ Chicken Pizza

4 Naan Pizza Crusts

1 Cup Mozzarella Cheese, shredded

8 Chicken Tenderloins

8 Tbsp Red Onion, diced

8 Tbsp Store Bought BBQ Sauce Plus Some for Drizzling



Dinner

BBQ Chicken Pizza

6 Naan Pizza Crusts

1 1/2 Cups Mozzarella Cheese, shredded

12 Chicken Tenderloins

12 Tbsp Red Onion, diced

12 Tbsp Store Bought BBQ Sauce Plus Some for Drizzling




Friday

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Lunch

Black Bean Spinach Quesadilla

4 Whole Wheat Tortillas

1/2 Cup Mozzarella Cheese, shredded

2 tsp Extra Virgin Olive Oil

1 Cup Canned Black Beans

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

1 Cup Spinach

 

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

Black Bean Spinach Quesadilla

8 Whole Wheat Tortillas

1 Cup Mozzarella Cheese, shredded and divided

4 tsp Extra Virgin Olive Oil

2 Cups Canned Black Beans

4 tsp Taco Seasoning (store bought can be used, but homemade list below)

2 Cups Spinach

 

Homemade Taco Seasoning

2 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

Black Bean Spinach Quesadilla

12 Whole Wheat Tortillas

1 1/2 Cups Mozzarella Cheese, shredded

6 tsp Extra Virgin Olive Oil

3 Cups Canned Black Beans

6 tsp Taco Seasoning (store bought can be used, but homemade list below)

3 Cups Spinach

 

Homemade Taco Seasoning

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 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

Scallops w/Fettuccine and Roasted Asparagus

8 oz Jumbo Scallops

4 oz Fettuccine Pasta

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

¼ Cup White Wine (chicken broth can be substituted)

½ Cup Unsweetened Plain Almond Milk

1 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

 

Asparagus 

10 Spears Asparagus

1/3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Scallops w/Fettuccine and Roasted Asparagus

16 oz Jumbo Scallops

8 oz Fettuccine Pasta

4 Tbsp Extra Virgin Olive Oil

4 Cloves Garlic, minced

1/2 Cup White Wine (chicken broth can be substituted)

1 Cup Unsweetened Plain Almond Milk

2 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

 

Asparagus

20 Spears Asparagus

2/3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Scallops w/Fettuccine and Roasted Asparagus

24 oz Jumbo Scallops

12 oz Fettuccine Pasta

6 Tbsp Extra Virgin Olive Oil

6 Cloves Garlic, minced

3/4 Cup White Wine (chicken broth can be substituted)

1 1/2 Cups Unsweetened Plain Almond Milk

3 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper to Taste

 

Asparagus 

30 Spears Asparagus

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste