Week of July 13, 2020 Grocery List


Monday

  • 2
  • 4
  • 6

Lunch

BLT Salad

4 Cups Romaine Lettuce, chopped

1/2 Avocado, peeled, seeded, diced

1 Cup Cherry Tomatoes, halved

1/2 English Cucumber, diced

1/2 Lb Package Bacon

2 1/2 oz Blue Cheese, crumbled

Dressing

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Tbsp Balsamic Vinegar

1/8 tsp Salt

1/8 tsp Pepper

Lunch

BLT Salad

8 Cups Romaine Lettuce, chopped

1 Avocado, peeled, seeded, diced

2 Cups Cherry Tomatoes, halved

1 English Cucumber, diced

1 Lb Package Bacon

5 oz Blue Cheese, crumbled

Dressing

3 Tbsp Extra Virgin Olive Oil

1 ½ Tbsp Balsamic Vinegar

¼ tsp Salt

¼ tsp Pepper

Lunch

BLT Salad

12 Cups Romaine Lettuce, chopped

1 1/2 Avocado, peeled, seeded, diced

3 Cups Cherry Tomatoes, halved

1 1/2 English Cucumbers, diced

1 1/2 Lbs Package Bacon

7 1/2 oz Blue Cheese, crumbled

Dressing

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Tbsp Balsamic Vinegar

1/3 tsp Salt

1/3 tsp Pepper

  • 2
  • 4
  • 6

Dinner

Sheet Pan Chicken Thighs w/ Broccoli and Sweet Potatoes

2 Boneless, Skinless Chicken Thighs

1 Large Sweet Potato

1/2 Broccoli Head

1 1/2 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1/2 Tbsp Honey

1/2 tsp Dijon Mustard

Salt and Pepper to Taste

Dinner

Sheet Pan Chicken Thighs w/ Broccoli and Sweet Potatoes

4 Boneless, Skinless Chicken Thighs

2 Large Sweet Potato

1 Broccoli Head, cut into florets

3 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

1 Tbsp Honey

1 tsp Dijon Mustard

Salt and Pepper to Taste

Dinner

Sheet Pan Chicken Thighs w/Broccoli and Sweet Potatoes

6 Boneless, Skinless Chicken Thighs

3 Large Sweet Potatoes

1 1/2 Broccoli Heads, cut into florets

4 1/2 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

1 1/2 Tbsp Honey

1 1/2 tsp Dijon Mustard

Salt and Pepper to Taste


Tuesday

  • 2
  • 4
  • 6

Lunch

Turkey Provolone Peach Sandwiches

4 Slices Whole Wheat Bread

4 Slices Oven Roasted Deli Turkey

2 Slices Peach

2 Slices Provolone

½ Cup Arugula

Spread

Ingredients

¼ Cup Mayo

1 Tbsp Sriracha Sauce

Lunch

Turkey Provolone Peach Sandwich

Ingredients

8 Slices Whole Wheat Bread

8 Slices Oven Roasted Deli Turkey

4 Slices Peach

4 Slices Provolone

1 Cup Arugula

Spread 

Ingredients

1/2 Cup Mayo

2 Tbsp Sriracha Sauce

Lunch

Turkey Provolone Peach Sandwich

12 Slices Whole Wheat Bread

12 Slices Oven Roasted Deli Turkey

6 Slices Peach

6 Slices Provolone

1 1/2 Cup Arugula

Spread 

3/4 Cup Mayo

3 Tbsp Sriracha Sauce

  • 2
  • 4
  • 6

Dinner

Beef Tostadas

4 Tostadas

1/2 Lb 80/20 Ground Beef or Ground Sirloin

1/2 (14.5 oz) Can Black Beans

1/8 Onion  

1 Tbsp Homemade Taco Seasoning-List Below (Store bought can be used)

1/2 Cup Shredded Mexican Blend Cheese

1 Avocado

1/2 Cup Tomatoes

1/2 Cup Spinach or Lettuce

Cilantro Lime Rice

1/2 Cup Basmati Rice

1 Cup Chicken Broth

1 Tbsp plus 1 tsp Extra Virgin Olive Oil

1 1/2 Tbsp Lime Juice

1/2 Cup Cilantro, finely chopped

Salt and Pepper to Taste

Homemade Taco Seasoning

1/2 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

Beef Tostados

8 Tostadas

1 Lb 80/20 Ground Beef or Ground Sirloin

1 (14.5 oz) Can Black Beans

¼ Onion

2 Tbsp Homemade Taco Seasoning-List Below- (Store bought can be used)

1 Cup Shredded Mexican Blend Cheese

2 Avocados

1 Cup Tomatoes

1 Cup Spinach or Lettuce

Basmati Rice w/Cilantro and Lime

1/2 Cup Basmati Rice

1 Cup Chicken Broth

1 Tbsp plus 1 tsp Extra Virgin Olive Oil

1 1/2 Tbsp Lime Juice

1/2 Cup Cilantro, finely chopped

Salt and Pepper to Taste

Homemade Taco Seasoning

1Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

½ tsp Garlic Powder

½ tsp Onion Powder

½ tsp Oregano

½ tsp Black Pepper

Dinner

Beef Tostadas

12 Tostadas

1 1/2 Lbs 80/20 Ground Beef or Ground Sirloin

1 1/2 (14.5 oz) Cans Black Beans

1/3 Onion

3 Tbsp Homemade Taco Seasoning (Store bought can be used)

1 1/2 Cups Shredded Mexican Blend Cheese

3 Avocados

1 1/2 Cups Tomatoes

1 1/2 Cups Spinach or Lettuce

Basmati Rice w/Cilantro and Lime

1 1/2 Cup Basmati Rice

3 Cups Chicken Broth

3 Tbsp plus 2 tsp Extra Virgin Olive Oil

4 1/2 Tbsp Lime Juice

1 1/2 Cup Cilantro, finely chopped

Homemade Taco Seasoning

1 1/2 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

  • 2
  • 4
  • 6

Lunch

Veggie Quesadillas

2 Tortillas, medium sized

½ Cup Shredded Mexican Cheese Blend

¼ Cup Canned Black Beans, rinsed and drained

¼ Cup Bell Pepper, diced

⅛ Cup Onion, finely diced

¼ Cup Tomato, finely diced

¼ Cup Canned Corn, rinsed and drained

½ Jalapeño, seeded and finely diced

Cooking Spray

Lunch

Veggie Quesadilla

4 Tortillas, medium sized

1 Cup Shredded Mexican Cheese Blend

1/2 Cup Canned Black Beans, rinsed and drained

1/2 Cup Bell Pepper, diced

1/4 Cup Onion, finely diced

1/2 Cup Tomato, finely diced

1/2 Cup Canned Corn, rinsed and drained

1 Jalapeño, seeded and finely diced

Cooking Spray

Lunch

Veggie Quesadillas

6 Tortillas, medium sized

1 1/2 Cups Shredded Mexican Cheese Blend

3/4 Cup Canned Black Beans, rinsed and drained

3/4 Cup Bell Pepper, diced

1/3 Cup Onion, finely diced

3/4 Cup Tomato, finely diced

3/4 Cup Canned Corn, rinsed and drained

1 1/2 Jalapeños, seeded and finely diced

Cooking Spray

  • 2
  • 4
  • 6

Dinner

Oven Baked Mozzarella Chicken w/Zoodles

1 Large Chicken Breast, halved

1/2 Cup Plain Panko Bread Crumbs

1/8 Cup Parmesan Cheese, grated

1 Tbsp Italian Seasoning

1 Large Egg, beaten

2 oz. Fresh Mozzarella, sliced into 2 slices

Cooking Spray

Fresh Basil for Garnish, chopped

1/2 (12 oz) Bag Frozen Zucchini Spirals (Zoodles)

Dinner

Baked Mozzarella Chicken w/Zoodles

2 Large Chicken Breasts

1 Cup Plain Panko Bread Crumbs

¼ Cup Parmesan Cheese, grated

2 Tbsp Italian Seasoning

2 Large Eggs

4 oz. Fresh Mozzarella

Cooking Spray

Fresh Basil for Garnish

1 (12 oz) Bag Frozen Zucchini Spirals (Zoodles)

Dinner

Oven Baked Mozzarella Chicken w/Zoodles

3 Large Chicken Breasts

1 1/2 Cups Plain Panko Bread Crumbs

1/3 Cup Parmesan Cheese, grated

3 Tbsp Italian Seasoning

3 Large Eggs

6 oz. Fresh Mozzarella

Cooking Spray

Fresh Basil for Garnish

1 1/2 (12 oz) Bag Frozen Zucchini Spirals (Zoodles)


Thursday

  • 2
  • 4
  • 6

Lunch

Fresh Tomato and Basil Soup

1 1/4 Lbs Tomatoes

1/2 Onion, sliced

1/2 Tbsp Extra Virgin Olive Oil

1/4 Cup Fresh Basil

1/4 tsp Dried Oregano

1 Cup Chicken Broth

Salt and Pepper to Taste

Lunch

Fresh Tomato and Basil Soup

2 ½ Lbs Tomatoes

1 Onion, sliced

1 Tbsp Extra Virgin Olive Oil

½ Cup Fresh Basil

½ tsp Dried Oregano

2 Cups Chicken Broth

Salt and Pepper to Taste

Lunch

Fresh Tomato Basil Soup

3 3/4 Lbs Tomatoes

1 1/2 Onions, sliced

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Cup Fresh Basil

3/4 tsp Dried Oregano

3 Cups Chicken Broth

Salt and Pepper to Taste

  • 2
  • 4
  • 6

Dinner

Stovetop Ground Turkey Burgers

1/2 Lb Ground Turkey

Salt and Pepper to taste

2 Whole Wheat Buns, if using buns

Sweet Potato Fries

1 Medium-Large Sweet Potato

1/2 Tbsp Extra Virgin Olive Oil

1/4 tsp Salt

1/2 Clove Garlic, minced

Dinner

Stovetop Ground Turkey Burgers

1 Lb Ground Turkey

Salt and Pepper to taste

4 Whole Wheat Buns, if using buns

Sweet Potato Fries

2 Medium-Large Sweet Potatoes

1 Tbsp Extra Virgin Olive Oil

½ tsp Salt

1 Clove Garlic, minced

Dinner

Stovetop Ground Turkey Burgers

1 1/2 Lbs Ground Turkey

Salt and Pepper to taste

6 Whole Wheat Buns, if using buns

Sweet Potato Fries

3 Medium-Large Sweet Potatoes

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 tsp Salt

1 1/2 Clove Garlic, minced


Friday

  • 2
  • 4
  • 6

Lunch

Pimento Cheese Sandwiches w/Fresh Fruit

1/2 (16 oz) Bag Shredded Sharp Cheddar Cheese

1/2 (4 oz) Jar Pimentos, undrained

1/8 Cup Mayonnaise, a little more or less, depending on your preference of thickness

Ground Black Pepper to Taste

4 Slices Whole Wheat Bread

Fresh Fruit

Lunch

Pimento Cheese Sandwiches

1 (16 oz) Bag Shredded Sharp Cheddar Cheese

1 (4 oz) Jar Pimentos, undrained

1/4 Cup Mayonnaise, a little more or less, depending on your preference of thickness

Ground Black Pepper to Taste

8 Slices Whole Wheat Bread

Fresh Fruit

Lunch

Pimento Cheese Sandwiches w/Fresh Fruit

1 1/2 (16 oz) Bags Shredded Sharp Cheddar Cheese

1 1/2 (4 oz) Jars Pimentos, undrained

1/3 Cup Mayonnaise, a little more or less, depending on your preference of thickness

Ground Black Pepper to Taste

12 Slices Whole Wheat Bread

Fresh Fruit

  • 2
  • 4
  • 6

Dinner

Lemon Scallops w/Pasta and Asparagus

8 oz Frozen Jumbo Scallops

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

4 oz Spaghetti Noodles

Lemon Sauce

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

⅛ Cup White Wine or Vegetable Broth

Juice from ½ Lemon

Salt and Pepper to Taste

Sautéed Asparagus

½ Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Pepper

Dinner

Lemon Scallops w/Pasta and Asparagus

Ingredients

16 oz Frozen Jumbo Scallops

4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

8 oz Spaghetti Noodles

Lemon Sauce

Ingredients

4 Tbsp Extra Virgin Olive Oil

4 Cloves Garlic, minced

1/4 Cup White Wine or Vegetable Broth

Juice from 1 Lemon

Salt and Pepper to Taste

Sautéed Asparagus

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Pepper

Dinner

Lemon Scallops w/Pasta and Asparagus

Ingredients

24 oz Frozen Jumbo Scallops

6 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

12 oz Spaghetti Noodles

Lemon Sauce

Ingredients

6 Tbsp Extra Virgin Olive Oil

6 Cloves Garlic, minced

1/3 Cup White Wine or Vegetable Broth

Juice from 1 ½ Lemons

Salt and Pepper to Taste

Sautéed Asparagus

1 ½ Packages Fresh Asparagus

4 Tbsp Olive Oil

Salt and Pepper