Week of January 11, 2020 Grocery List


Monday

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Lunch 

Spinach Artichoke Chicken Salad

8 oz Chicken Tenderloins

1/2 (12 oz) Jar Marinated Artichoke Hearts

1 Tbsp Capers

1/4 Cup Red Onions

1/2 Cup Fresh Spinach

1/3 Cup Olive Oil Mayonnaise

1/8 Cup Lemon Juice

Salt and Ground Black Pepper to Taste

 

Lunch

Spinach Artichoke Chicken Salad

24 oz Chicken Tenderloins

1 1/2 (12 oz) Jars Marinated Artichoke Hearts

3 Tbsp Capers

3/4 Cup Red Onions

1 1/2 Cups Fresh Spinach

1 1/8 Cups Olive Oil Mayonnaise

1/3 Cup Lemon Juice

Salt and Ground Black Pepper to Taste

Lunch

Spinach Artichoke Chicken Salad

24 oz Chicken Tenderloins

1 1/2 (12 oz) Jar Marinated Artichoke Heart

3 Tbsp Capers

3/4 Cup Red Onions

1 1/2 Cup Fresh Spinach

1 1/8 Cup Olive Oil Mayonnaise

1/3 Cup Lemon Juice

Salt and Ground Black Pepper to Taste

 

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Dinner

Greek Sloppy Joes

1/2 Lb Ground Turkey

1 Tbsp Extra Virgin Olive Oil

1/4 Red Onion

1/4 Red Bell Pepper

1/2 Clove Garlic, minced

1 tsp Chili Powder

1/8 tsp Ground Cinnamon

1/2 (8 oz) Can Tomato Sauce

1/8 Cup Honey

1/2 Tbsp Worcestershire

Salt and Ground Black Pepper to Taste

2 Whole Wheat Buns

1 1/2 oz Feta Cheese, crumbled

1/4 Cucumber

Dinner

Greek Sloppy Joes

1 Lb Ground Turkey

2 Tbsp Extra Virgin Olive Oil

½ Red Onion

½ Red Bell Pepper

1 Clove Garlic, minced

2 tsp Chili Powder

¼ tsp Ground Cinnamon

1 (8 oz) Can Tomato Sauce

¼ Cup Honey

1 Tbsp Worcestershire

Salt and Ground Black Pepper to Taste

4 Whole Wheat Buns

3 oz Feta Cheese, crumbled

½ Cucumber

Dinner

Greek Sloppy Joes

1 1/2 Lb Ground Turkey

3 Tbsp Extra Virgin Olive Oil

3/4 Red Onion

3/4 Red Bell Pepper

1 1/2 Clove Garlic, minced

3 tsp Chili Powder

1/3 tsp Ground Cinnamon

1 1/2 (8 oz) Can Tomato Sauce

1/3 Cup Honey

1 1/2 Tbsp Worcestershire

Salt and Ground Black Pepper to Taste

6 Whole Wheat Buns

4 1/2 oz Feta Cheese, crumbled

3/4 Cucumber



Tuesday

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Lunch

Creamy Tomato Soup

1/8 Cup Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1 Tbsp Cornstarch

1/4 tsp Dried Basil

1/2 tsp Salt

1 1/4 Cups Unsweetened Plain Almond Milk

1/2 tsp Basil Pesto

1/2 (15 oz) Can Diced Tomatoes w/Basil and Oregano

½ (8 oz) Can Tomato Sauce

1/4 Cup Parmesan Cheese, grated



Lunch

Creamy Tomato Soup

¼ Cup Extra Virgin Olive Oil

1 Clove Garlic, minced

2 Tbsp Cornstarch

½ tsp Dried Basil

1 tsp Salt

2 ½ Cups Unsweetened Plain Almond Milk

1 tsp Basil Pesto

1 (15 oz) Can Diced Tomatoes w/Basil and Oregano

1 (8 oz) Can Tomato Sauce

½ Cup Parmesan Cheese, grated

Lunch

Creamy Tomato Soup

1/3 Cup Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

3 Tbsp Cornstarch

3/4 tsp Dried Basil

1 1/2 tsp Salt

3 3/4 Cups Unsweetened Plain Almond Milk

1 1/2 tsp Basil Pesto

1 1/2 (15 oz) Can Diced Tomatoes w/Basil and Oregano

1 ½ (8 oz) Cans Tomato Sauce

3/4 Cup Parmesan Cheese, grated



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Dinner

Shrimp Fajita Salad

¾ Lb Shrimp, peeled and deveined

1 Cup Bell Pepper

1 Cup Onion

1 Cup Grape Tomatoes

1 ½ Tbsp Extra Virgin Olive Oil

2 Tbsp Taco Seasoning (Store bought or homemade list below)

4 Cups Iceberg Lettuce

Cooking Spray

½ Avocado

 

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



Dinner 

Shrimp Fajita Salad

1 1/2 Lb Shrimp, peeled and deveined

2 Cups Bell Pepper

2 Cups Onion

2 Cups Grape Tomatoes

3 Tbsp Extra Virgin Olive Oil

4 Tbsp Taco Seasoning (Store bought or homemade list below)

8 Cups Iceberg Lettuce, chopped

Cooking Spray

1 Avocado

 

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

Dinner

Shrimp Fajita Salad

2 1/4 Lb Shrimp, peeled and deveined

3 Cups Bell Pepper

3 Cups Onion

3 Cups Grape Tomatoes

4 1/2 Tbsp Extra Virgin Olive Oil

6 Tbsp Taco Seasoning (Store bought or homemade list below)

12 Cups Iceberg Lettuce, chopped

Cooking Spray

1 1/2 Avocados

 

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

Wednesday

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Lunch

Greek Tuna Salad

1 Can Solid White Albacore Tuna in Water

1/4 Cup Bell Pepper

1/4 Cup Artichoke Hearts in Water

1/4 Cup Kalamata Olives

1/4 Cup Grape Tomatoes

1/8 Cup Red Onion

1/4 tsp Dried Oregano

Salt and Ground Black Pepper to Taste

Creamy Lemon Dressing (list below)

 

Creamy Lemon Dressing

1 Tbsp Lemon Juice

1/8 Cup Plain Whole Milk Greek Yogurt

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Italian Seasoning

1/4 tsp Salt

1/8 tsp Ground Black Pepper

Lunch

Greek Tuna Salad

2 Cans Solid White Albacore Tuna in Water

½ Cup Bell Pepper

½ Cup Artichoke Hearts in Water

½ Cup Kalamata Olives

½ Cup Grape Tomatoes

¼ Cup Red Onion

½ tsp Dried Oregano

Salt and Ground Black Pepper to Taste

Creamy Lemon Dressing (list below)

 

Creamy Lemon Dressing

2 Tbsp Lemon Juice

¼ Cup Plain Whole Milk Greek Yogurt

4 Tbsp Extra Virgin Olive Oil

1 tsp Italian Seasoning

½ tsp Salt

¼ tsp Ground Black Pepper

 

Lunch

Greek Tuna Salad

3 Cans Solid White Albacore Tuna in Water

3/4 Cup Bell Pepper

3/4 Cup Artichoke Hearts in Water

3/4 Cup Kalamata Olives

3/4 Cup Grape Tomatoes

1/3 Cup Red Onion

3/4 tsp Dried Oregano

Salt and Ground Black Pepper to Taste

Creamy Lemon Dressing (list below)

 

Creamy Lemon Dressing

3 Tbsp Lemon Juice

1/3 Cup Plain Whole Milk Greek Yogurt

6 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Italian Seasoning

3/4 tsp Salt

1/3 tsp Ground Black Pepper

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Dinner

Lemon Roasted Chicken and Potatoes w/Brussel Sprouts

3/4 Lbs Boneless, Skinless Chicken Thighs

1/8 Cup Extra Virgin Olive Oil

1/2 Lb Red Potatoes

½ Lb Fresh Brussel Sprouts

1/3 Large Onion

1/3 Lemon

1 Tbsp Lemon Juice

1 1/3 Cloves Garlic, minced

1/3 Tbsp Italian Seasoning

Salt and Ground Black Pepper to Taste

Cooking Spray



Dinner

Lemon Roasted Chicken and Potatoes w/Brussel Sprouts

1 2/3 Lbs Boneless, Skinless Chicken Thighs

1/8 Cup Extra Virgin Olive Oil

1 Lb Red Potatoes

1 Lb Fresh Brussel Sprouts

2/3 Large Onion

2/3 Lemon

2 Tbsp Lemon Juice

2 2/3 Cloves Garlic, minced

2/3 Tbsp Italian Seasoning

Salt and Ground Black Pepper to Taste

Cooking Spray

Dinner

Lemon Roasted Chicken and Potatoes w/Sautéed Brussel Sprouts

2 ½ Lbs Boneless, Skinless Chicken Thighs

¼ Cup Extra Virgin Olive Oil

1 ½ Lbs Red Potatoes

1 Large Onion

1 ½ Lb Fresh Brussel Sprouts

1 Lemon

3 Tbsp Lemon Juice

4 Cloves Garlic, minced

1 Tbsp Italian Seasoning

Salt and Ground Black Pepper to Taste

Cooking Spray



Thursday

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Lunch

Chickpea Pesto Lettuce Wraps

1 (15 oz) Can Chickpeas

2 Tbsp Store Bought Basil Pesto

4 Tbsp Feta Cheese

4 Romaine Lettuce Leaves



Lunch

Chickpea Pesto Lettuce Wraps

2 (15 oz) Cans Chickpeas

4 Tbsp Store Bought Basil Pesto

8 Tbsp Feta Cheese

8 Romaine Lettuce Leaves

Lunch

Chickpea Pesto Lettuce Wraps

3 (15 oz) Cans Chickpeas, rinsed and drained

6 Tbsp Store Bought Basil Pesto

12 Tbsp Feta Cheese

12 Romaine Lettuce Leaves

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Dinner

Baked Salmon w/Dill Sauce, Asparagus and Jasmine Rice

12 oz Wild Caught Alaskan Salmon

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Cooking Spray

 

Dill Sauce

1/4 Cucumber

1/3 Cup Whole Milk Plain Greek Yogurt

1/4 Clove Garlic, minced

1/2 tsp Dried Dill

3/4 tsp Salt

1/3 tsp Ground Black Pepper

1/3 tsp Lemon Juice

 

Sautéed Asparagus

1/2 Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Ground Black Pepper

 

Jasmine Rice

1/2 Cup Jasmine Rice

3/4 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Baked Salmon w/Dill Sauce, Asparagus and Jasmine Rice

24 oz Wild Caught Alaskan Salmon

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Cooking Spray

 

Dill Sauce

½ Cucumber

¾ Cup Whole Milk Plain Greek Yogurt

½ Clove Garlic, minced

1 tsp Dried Dill

1 ½ tsp Salt

¾ tsp Ground Black Pepper

¾ tsp Lemon Juice

 

Sautéed Asparagus

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Ground Black Pepper

 

Jasmine Rice

1 Cup Jasmine Rice

1 1/2 Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Baked Salmon w/Dill Sauce, Asparagus and Jasmine Rice

36 oz Wild Caught Alaskan Salmon

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Cooking Spray

 

Dill Sauce 

3/4 Cucumber

1 1/8 Cup Whole Milk Plain Greek Yogurt

3/4 Clove Garlic, minced

1 1/2 tsp Dried Dill

2 1/4 tsp Salt

1 1/8 tsp Ground Black Pepper

1 1/8 tsp Lemon Juice

 

Sautéed Asparagus

1 1/2 Packages Fresh Asparagus

3 Tbsp Olive Oil

Salt and Ground Black Pepper

 

Jasmine Rice

1 1/2 Cups Jasmine Rice

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Friday

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Lunch

Quinoa Avocado Salad

2 Cups Quinoa, cooked

1 Avocado, peeled, seeded, chopped

1 Cup Fresh Spinach, chopped

2 Green Onions, diced

1 Cup Grape Tomatoes, halved

½ Bell Pepper, diced

1 tsp Dried Basil

2 Tbsp Extra Virgin Olive Oil

2 tsp Balsamic Vinegar

2 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste



Lunch

Quinoa Avocado Salad

4 Cups Quinoa, cooked

2 Avocados, peeled, seeded, chopped

2 Cups Fresh Spinach, chopped

4 Green Onions, diced

2 Cups Grape Tomatoes, halved

1 Bell Pepper, diced

2 tsp Dried Basil

4 Tbsp Extra Virgin Olive Oil

4 tsp Balsamic Vinegar

4 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

Lunch

Quinoa Avocado Salad

6 Cups Quinoa

3 Avocados

3 Cups Fresh Spinach

6 Green Onions

3 Cups Grape Tomatoes

1 1/2 Bell Peppers

3 tsp Dried Basil

6 Tbsp Extra Virgin Olive Oil

6 tsp Balsamic Vinegar

6 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste



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Dinner

Flatbread Pizza w/Brussel Sprouts, Goat Cheese, and Bacon

2 Naan Pizza Crusts

2 oz Goat Cheese

2 Slices Bacon

4 Brussel Sprouts

½ Cup Onion

¼ Cup Honey




Dinner

Flatbread Pizza w/Brussel Sprouts, Goat Cheese, and Bacon

4 Naan Pizza Crusts

4 oz Goat Cheese

4 Slices Bacon

8 Brussel Sprouts

1 Cup Onion

1/2 Cup Honey

Dinner

Flatbread Pizza w/Brussel Sprouts, Goat Cheese, and Bacon

6 Naan Pizza Crusts

6 oz Goat Cheese

6 Slices Bacon

12 Brussel Sprouts

1 1/2 Cups Onion

3/4 Cup Honey