Week of July 27, 2020 Grocery List

Monday

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Chickpea w/Avocado Salad

1 Can (14.5 oz) Chickpeas

1 Avocado

12 Grape or Cherry Tomatoes

3 Tbsp Red Onion

½ Cup Feta Cheese

Juice of 1 Lime

Salt and Pepper to Taste

Chickpea Salad w/Avocado

2 Cans (14.5 oz) Chickpeas

2 Avocados

24 Grape or Cherry Tomatoes

6 Tbsp Red Onion

1 Cup Feta Cheese, crumbled

Juice of 2 Limes

Salt and Pepper to Taste

Chickpea w/Avocado Salad

3 Cans (14.5 oz) Chickpeas

3 Avocados, peeled

36 Grape or Cherry Tomatoes

9 Tbsp Red Onion

1 1/2 Cup Feta Cheese, crumbled

Juice of 3 Limes

Salt and Pepper to Taste

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Oven Roasted Cod w/Summer Veggies

2 (6 oz) Cod Fillets

1 Cup Bell Pepper

1 1/2 Cups Fresh Corn Kernels

1/3 Cup Red Onion

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 tsp Dried Thyme

Salt and Pepper to Taste

 

Jasmine Rice

1/2 Cup Jasmine Rice

1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Oven Roasted Cod w/Summer Veggies

4 (6 oz) Cod Fillets

2 Cups Bell Pepper

3 Cups Fresh Corn Kernels

¾ Cup Red Onion

3 Tbsp Extra Virgin Olive Oil

1 ½ tsp Dried Thyme

Salt and Pepper to Taste

 

Jasmine Rice

1 Cup Jasmine Rice

1 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Oven Roasted Cod w/Summer Veggies

6 (6 oz) Cod Fillets

3 Cups Bell Pepper

4 1/2 Cups Fresh Corn Kernels

1 Cup Red Onion

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 tsp Dried Thyme

Salt and Pepper to Taste

 

Jasmine Rice

1 1/2 Cups Jasmine Rice

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 tsp Salt


Tuesday

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  • 4
  • 6

Fruited Chicken Salad

1 Chicken Breast

1/4 Cup Mayonnaise

1/2 Cup Apples

1/8 Cup Sweet Pickle Relish

Salt and Pepper to Taste

Fruited Chicken Salad

2 Chicken Breasts

½ Cup Mayonnaise

1 Cup Apples

¼ Cup Sweet Pickle Relish

Salt and Pepper to Taste

Fruited Chicken Salad

3 Chicken Breasts

3/4 Cup Mayonnaise

1 1/2 Cups Apples

1/3 Cup Sweet Pickle Relish

Salt and Pepper to Taste

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Chicken Enchiladas

3/4 Tbsp Extra Virgin Olive Oil

1/4 Onion

1 Chicken Breast

1 Clove Garlic, minced

1/4 tsp Salt

1/8 tsp Ground Black Pepper

1/2 Tbsp Cumin

1/4 tsp Dried Oregano

1/4 tsp Paprika

1 (8 oz) Can Tomato Sauce

1/2 Cup Chicken Broth

1/2 (14.5 oz) Can Black Beans

1/2 Ear Fresh Corn

4 Whole Wheat Tortillas

1/8 Cup Cilantro

1/4 Cup Sharp Cheddar Cheese, shredded

 

Homemade Salsa

1 Large Tomato

1/4 (14.5 oz) Can Diced Tomatoes

3/4 Green Onion

1/8 Red Onion

1/2 Tbsp Fresh Lime Juice

1/4 Jalapeño Pepper

1/4 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

Chicken Enchiladas

1 ½ Tbsp Extra Virgin Olive Oil

½ Onion

2 Chicken Breasts

2 Cloves Garlic, minced

½ tsp Salt

¼ tsp Ground Black Pepper

1 Tbsp Cumin

½ tsp Dried Oregano

½ tsp Paprika

2 (8 oz) Cans Tomato Sauce

1 Cup Chicken Broth

1 (14.5 oz) Can Black beans

1 Ear Fresh Corn

8 Whole Wheat Tortillas

¼ Cup Cilantro

½ Cup Sharp Cheddar Cheese, shredded

Chicken Enchiladas

2 1/4 Tbsp Extra Virgin Olive Oil

3/4 Onion

3 Chicken Breasts

3 Cloves Garlic, minced

3/4 tsp Salt

1/3 tsp Ground Black Pepper

1 1/2 Tbsp Cumin

3/4 tsp Dried Oregano

3/4 tsp Paprika

3 (8 oz) Cans Tomato Sauce

1 1/2 Cups Chicken Broth

1 1/2 (14.5 oz) Cans Black beans

1 1/2 Ears Fresh Corn

12 Whole Wheat Tortillas

1/3 Cup Cilantro

3/4 Cup Sharp Cheddar Cheese, shredded

 

Homemade Salsa

3 Large Tomatoes

3/4 (14.5 oz) Can Diced Tomatoes

2 1/4 Green Onions

1/3 Red Onion

1 1/2 Tbsp Fresh Lime Juice

3/4 Jalapeño Pepper

3/4 Clove Garlic, minced

1/4 tsp Sugar

Salt and Ground Pepper to Taste


Wednesday

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Arugula Goat Cheese Salad w/Almonds

4 Cups Arugula

1 Cup Blackberries

1/2 Cup Goat Cheese, crumbled

1/2 Cup Almonds w/Sea Salt

 

Homemade Balsamic Vinaigrette

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Tbsp Balsamic Vinegar

1/8 tsp Salt

1/8 tsp Pepper

Arugula Goat Cheese Salad w/Almonds

8 Cups Arugula

2 Cups Blackberries

1 Cup Goat Cheese, crumbled

1 Cup Almonds w/Sea Salt

 

Balsamic Vinaigrette

3 Tbsp Extra Virgin Olive Oil

1 ½ Tbsp Balsamic Vinegar

¼ tsp Salt

¼ tsp Pepper

Arugula Goat Cheese Salad w/Almonds

4 Cups Arugula

1 Cups Blackberries

1/2 Cup Goat Cheese, crumbled

1/2 Cup Almonds w/Sea Salt

 

Homemade Balsamic Vinaigrette

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Tbsp Balsamic Vinegar

1/3 tsp Salt

1/3 tsp Pepper

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Shrimp Boil

1/3 Tbsp Salt

1/3 (12 oz) Beer (optional)

2/3 Lb Shrimp, peeled, deveined, tails on

1 1/3 Ears Corn on the Cob

1/3 Lb Small Red Potatoes

1/3 Lb Smoked Andouille Sausage

1/3 Sweet Onion

1 Zatarains Seasoning Packet

2 Cloves Garlic, minced

1 Lemon

2/3 Tbsp Butter

Shrimp Boil

2/3 Tbsp Salt

2/3 (12 oz) Beer (optional)

1 1/3 Lbs Shrimp, peeled and deveined, tails on

2 2/3 Ears Corn on the Cob

2/3 Lb Small Red Potatoes

2/3 Lb Smoked Andouille Sausage

2/3 Sweet Onion

1 Zatarains Seasoning Packet

4 Cloves Garlic, minced

2 Lemons  

1 1/3 Tbsp Butter

Shrimp Boil

1 Tbsp Salt

1 (12 oz) Beer (optional)

2 Lbs Shrimp, peeled and deveined, tails on

4 Ears Corn on the Cob

1 Lb Small Red Potatoes

1 Lb Smoked Andouille Sausage

1 Sweet Onion

2 Zatarains Seasoning Packets

6 Cloves Garlic, minced

3 Lemons

2 Tbsp Butter


Thursday

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  • 6

Quinoa Blackbean Salad

1/2 Cup Quinoa

1/2 (14.5 oz) Can Black Beans

½ Avocado

1/8 Cup Red Onion

6 Grape Tomatoes

1/8 Cup Cilantro

Juice of ½ Lime

1 Tbsp Extra Virgin Olive Oil

Quinoa Blackbean Salad

1 Cup Quinoa

1 (14.5 oz) Can Black Beans

1 Avocado, seeded, peeled and diced

¼ Cup Red Onion, diced

12 Grape Tomatoes, halved

¼ Cup Cilantro, chopped

Juice of 1 Lime

2 Tbsp Extra Virgin Olive Oil

Quinoa Blackbean Salad

1 1/2 Cups Quinoa

1 1/2 (14.5 oz) Can Black Beans

1 ½ Avocados

1/3 Cup Red Onion

18 Grape Tomatoes

1/3 Cup Cilantro

Juice of 1 ½ Limes

3 Tbsp Extra Virgin Olive Oil

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Pesto Chicken

1/2 Lb Chicken Tenderloins

1/4 Cup Pesto (Homemade recipe below, but jarred can be used)

12 Grape Tomatoes

 

Homemade Pesto

1/4 Cup Fresh Basil

1/2 Cup Packed Cup Spinach

1/8 Cup Extra Virgin Olive Oil

1/8 Cup Parmesan Cheese

Juice ½ Small Lemon

1/8 Cup Pine Nuts

1/2 Clove Garlic, minced

 

Sautéed Zucchini and Onions

1 Tbsp Extra Virgin Olive Oil

1/2 Zucchini

1/4 Red Onion

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

Pesto Chicken

1 Lb Chicken Tenderloins

½ Cup Pesto (Homemade recipe below, but jarred can be used)

24 Grape Tomatoes

 

Homemade Pesto

1/2 Cup Fresh Basil

1 Cup Packed Cup Spinach

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Parmesan Cheese

Juice 1 Small Lemon

1/4 Cup Pinenuts

1 Clove Garlic, minced

 

Sautéed Zucchini and Onions

2 Tbsp Extra Virgin Olive Oil

1 Zucchini

1/2 Red Onion

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

Pesto Chicken

1 1/2 Lbs Chicken Tenderloins

3/4 Cup Pesto (Homemade recipe below, but jarred can be used)

36 Grape Tomatoes

 

Homemade Pesto

3/4 Cup Fresh Basil

1 1/2 Cups Packed Cup Spinach

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Parmesan Cheese

Juice 1 Small Lemon

1/3 Cup Pine Nuts

1 1/2 Cloves Garlic

 

Sautéed Zucchini and Onions

3 Tbsp Extra Virgin Olive Oil

1 1/2 Zucchini

3/4 Red Onion

1 1/2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste


Friday

  • 2
  • 4
  • 6

Watermelon Salad

1/3 (5-6 lb) Watermelon

1/8 Red Onion

1/3 Cup Feta Cheese, crumbled

2 Cups Arugula

2/3 Tbsp Fresh Mint

1/3 English Cucumber

 

Dressing 

1 1/3 Tbsp Balsamic Vinegar

1/8 Cup Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Watermelon Salad

2/3 (5-6 lb) Watermelon

1/3 Red Onion

2/3 Cup Feta Cheese, crumbled

4 Cups Arugula

1 1/3 Tbsp Fresh Mint

2/3 English Cucumber

 

Dressing 

2 2/3 Tbsp Balsamic Vinegar

1/8 Cup Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Watermelon Salad

1 (5-6 lb) Watermelon

½ Red Onion

1 Cup Feta Cheese, crumbled

6 Cups Arugula

2 Tbsp Fresh Mint

1 English Cucumber

 

Dressing

4 Tbsp Balsamic Vinegar

¼ Cup Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

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Steak and Veggie Foil Packets

12 ounces Top Sirloin Steak

1/2 Lb Baby Red Potatoes

1/4 Lb Fresh Asparagus

1/4 Onion

1 Tbsp Extra Virgin Olive Oil

1/4 Clove Garlic, minced

1/4 tsp Oregano

1/4 tsp Thyme

Salt and Ground Black Pepper to Taste

Steak and Veggie Foil Packet

24 ounces Top Sirloin Steak

1 Lb Baby Red Potatoes

1 Lb Fresh Asparagus

1 Onion

4 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1 tsp Oregano

1 tsp Thyme

Salt and Ground Black Pepper to Taste

Steak and Veggie Foil Packets

36 ounces Top Sirloin Steak

1 1/2 Lbs Baby Red Potatoes

1 1/2 Lbs Fresh Asparagus

1 1/2 Onions

6 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

1 1/2 tsp Oregano

1 1/2 tsp Thyme

Salt and Ground Black Pepper to Taste