Week of June 22, 2020 Grocery List


Monday

  • 2
  • 4
  • 6

Lunch

Turkey and Veggie Bagel w/ Cream Cheese

2 Bagel Thins of Choice

2 Tbsp Cream Cheese (or favorite spread)

1/2 Lb High Quality Deli Turkey Meat

2 Slices Provolone Cheese

1 Roma Tomatoes

1/2 Avocado

1/4 English Cucumber

1/2 Cup Spinach

Lunch

Turkey and Veggie Bagel w/ Cream Cheese

4 Bagel Thins of Choice

4 Tbsp Cream Cheese (or favorite spread)

1 Lb High Quality Deli Turkey Meat

4 Slices Provolone Cheese

2 Roma Tomatoes

1 Avocado

½ English Cucumber

1 Cup Spinach

Lunch

Turkey and Veggie Bagel Sandwich w/Cream Cheese

6 Bagel Thins of Choice

6 Tbsp Cream Cheese

1 1/2 Lb High Quality Deli Turkey Meat

6 Slices Provolone Cheese

3 Roma Tomatoes, sliced

1 1/2 Avocado, seeded, peeled, sliced

3/4 English Cucumber, sliced

1 1/2 Cup Spinach

  • 2
  • 4
  • 6

Dinner

Easy Baked Pork Chops

2 (1-Inch thick) Boneless Pork Chops

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Salt

1/2 tsp Ground Black Pepper

1/2 tsp Paprika

1/2 tsp Onion Powder

Sautéed Squash

1 Ear Yellow Squash

1 1/2 Tbsp Extra Virgin Olive Oil

1/3 Cup Sweet Onion

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

Parmesan Sundried Tomato and Basil Jasmine Rice

1/2 Cup Jasmine Rice, uncooked

1/4 Cup Finely Shredded Parmesan Cheese

1/4 Cup Sundried Tomatoes in Oil

1/8 Cup Fresh Basil or 2 tsp Dried

Dinner

Easy Baked Pork Chops

4 (1-Inch thick) Boneless Pork Chops

4 Tbsp Extra Virgin Olive Oil

1 tsp Salt

1 tsp Ground Black Pepper

1 tsp Paprika

1 tsp Onion Powder

Cooking Spray

Sautéed Yellow Squash

2 Ears Yellow Squash

3 Tbsp Extra Virgin Olive Oil

¾ Cup Sweet Onion

2 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

Parmesan Sundried Tomato and Basil Rice

1 Cup Jasmine Rice, uncooked

½ Cup Finely Shredded Parmesan Cheese

½ Cup Sundried Tomatoes in Oil

¼ Cup Fresh Basil or 1 Tbsp Dried

Dinner

Easy Baked Pork Chops

6 (1 inch thick) Boneless Pork Chops

6 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Salt

1 1/2 tsp Ground Black Pepper

1 1/2 tsp Paprika

1 1/2 tsp Onion Powder

Cooking Spray

Sautéed Squash

*Original recipe multiplied by 1.5

*Recipe rounded to nearest cooking fraction

3 Ears Yellow Squash, sliced into 1/2 inch slices

4 1/2 Tbsp Extra Virgin Olive Oil

1 1/8 Cups Sweet Onion, diced

3 Cloves Garlic, minced

Salt and Ground Black Pepper to taste

Parmesan Sundried Tomato and Basil Rice

1 1/2 Cup Jasmine Rice, uncooked

3 Cups Water

3/4 Cup Finely Shredded Parmesan Cheese

3/4 Cup Sundried Tomatoes in Oil, halved

1/3 Cup Fresh Basil, chopped or 1 ½ Tbsp Dried

Salt and Ground Black Pepper to Taste


Tuesday

  • 2
  • 4
  • 6

Lunch

Lemony Chicken Noodle Soup

1/2 Large Chicken Breast

1 Tbsp Extra Virgin Olive Oil

1/4 Onion

1 Carrot

1 Stalks Celery

1 Clove Garlic, minced

1/2 tsp Thyme

2 Cups Chicken Broth

4 oz. Spaghetti Noodles (Gluten Free Can Be Used)

1/2 Lemon

3/4 tsp Tarragon

1 tsp Parsley, Dried or 1 Tbsp Fresh

 

Lunch

Lemony Chicken Noodle Soup

1 Large Chicken Breast

2 Tbsp Extra Virgin Olive Oil

½ Onion

2 Carrots

2 Stalks Celery

2 Cloves Garlic, minced

1 tsp Thyme

4 Cups Chicken Broth

8 oz. Spaghetti Noodles (Gluten Free Can Be Used)

1 Lemon

1 ½ tsp Tarragon

2 tsp Parsley, Dried or ¼ Cup Fresh

Lunch

Lemony Chicken Noodle Soup

1 1/2 Large Chicken Breast

3 Tbsp Extra Virgin Olive Oil

3/4 Onion

3 Carrots

3 Stalks Celery

3 Cloves Garlic, minced

1 1/2 tsp Thyme

6 Cups Chicken Broth

12 oz. Spaghetti Noodles

1 1/2 Lemon

2 1/4 tsp Tarragon

3 tsp Parsley, Dried or 3 Tbsp Cup Fresh

  • 2
  • 4
  • 6

Dinner

Taco Zucchini Bowls

Desired size: 2

2 Medium Sized Zucchini

1 Tbsp Extra Virgin Olive Oil

1/3 Cup Red Onion

1/2 Lb Ground Turkey

1 Clove Garlic

Salt and Ground Black Pepper

1/2 Tbsp Chili Powder

1/2 tsp Ground Cumin

1/4 Cup Tomato Sauce

1/4 Cup Chicken Broth

1/2 (14.5 oz) Can Black Beans

1 1/2 Tbsp Cilantro

1/2 Tbsp Fresh Lime Juice

1/2 Cup Monterey Jack Cheese, shredded

1/2 Roma Tomato

Homemade Salsa

Desired size: 2

1 Large Tomato, chopped

1/4 (14.5 oz) Can Diced Tomatoes

3/4 Green Onion

1/8 Red Onion, chopped

½ Tbsp Fresh Lime Juice

1/4 Jalapeño Pepper, seeded and chopped

1/4 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

Dinner

Taco Zucchini Bowls

4 Medium Sized Zucchini

2 Tbsp Extra Virgin Olive Oil

¾ Cup Red Onion

1 Lb Ground Turkey

2 Cloves Garlic

Salt and Ground Black Pepper

1 Tbsp Chili Powder

1 tsp Ground Cumin

½ Cup Tomato Sauce

½ Cup Chicken Broth

1 (14.5 oz) Can Black Beans

3 Tbsp Cilantro

1 Tbsp Fresh Lime Juice

1 Cup Monterey Jack Cheese, shredded

1 Roma Tomato

Homemade Salsa

2 Large Tomatoes

½ (14.5 oz) Can Diced Tomatoes

1 ½ Green Onions

¼ Red Onion

1 Tbsp Fresh Lime Juice

½ Jalapeño Pepper

½ Clove Garlic, minced

½ tsp Sugar

Salt and Ground Black Pepper

Dinner

Taco Zucchini Bowls

6 Medium Sized Zucchini, halved lengthwise

3 Tbsp Extra Virgin Olive Oil, divided

1 1/8 Cups Red Onion, diced

1 1/2 Lbs Ground Turkey

3 Cloves Garlic, minced

Salt and Ground Black Pepper to Taste

1 1/2 Tbsp Chili Powder

1 1/2 tsp Ground Cumin

3/4 Cup Tomato Sauce

3/4 Cup Chicken Broth

1 1/2 (14.5 oz) Cans Black Beans, drained and rinsed

4 1/2 Tbsp Cilantro, minced and divided

1 1/2 Tbsp Fresh Lime Juice

1 1/2 Cups Monterey Jack Cheese, shredded

3 Roma Tomatoes, diced

Homemade Salsa

3 Large Tomatoes, chopped

3/4 (14.5 oz) Can Diced Tomatoes

2 1/4 Green Onions

1/3 Red Onion, chopped

3 Tbsp Fresh Lime Juice

3/4 Jalapeño Pepper, seeded and chopped

3/4 Clove Garlic, minced

1/4 tsp Sugar

Salt and Ground Pepper to Taste


Wednesday

  • 2
  • 4
  • 6

Lunch

Creamy Chicken Salad

Desired size: 2

1 Chicken Breast

1/4 Cup Mayonnaise (Greek Yogurt Can Be Used)

1/2 Stalk Celery

1/2 Green Onion

1/2 tsp Dijon Mustard

1/4 tsp Seasoned Salt

Ground Black Pepper

1/2 tsp Fresh Dill or 1/4 tsp Dried, optional

Lunch

Creamy Chicken Salad

2 Chicken Breasts

½ Cup Mayonnaise (or Greek Yogurt)

1 Stalk Celery

1 Green Onion

1 tsp Dijon Mustard

½ tsp Seasoned Salt

Ground Black Pepper

1 tsp Fresh Dill or ⅓ tsp Dried, optional

Lunch

Creamy Chicken Salad

3 Chicken Breasts

3/4 Cup Mayonnaise (Greek Yogurt Can Be Used)

1 1/2 Stalks Celery

1 1/2 Green Onions

1 1/2 tsp Dijon Mustard

3/4 tsp Seasoned Salt

Ground Black Pepper

1 1/2 tsp Fresh Dill or 1/2 tsp Dried, optional

  • 2
  • 4
  • 6

Dinner

Beef Short Ribs w/ Garlic and Thyme

1 ¼ - 1 ½ Lbs Boneless Beef Short Ribs, cut into 2-3 inch pieces

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

1/2 Sweet Onion, sliced

1 1/2 Cloves Garlic, minced

1 Tbsp Tomato Paste

1/3 Cup Red Wine, optional

3/4 Cup Beef Broth

2 Tbsp Fresh Thyme, chopped or 2 tsp Dried

Mashed Cauliflower

1/2 Large Cauliflower

1 Tbsp Olive Oil (or butter)

1 Tbsp Milk or Almond Milk

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to taste

Sautéed Mushrooms

1/2 Lb Baby Bella Mushrooms, sliced

1 1/2 Tbsp Extra Virgin Olive Oil

1/8 Cup Fresh Oregano,chopped, or 1 ½ Tsp dried

1/8 Cup Fresh Thyme,chopped, or 1 ½ Tsp dried

1 1/2 tsp Fresh Lemon Juice

Salt and Ground Black Pepper to taste

Dinner

Beef Short Ribs

2-3 Lbs Boneless Beef Short Ribs

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

1 Sweet Onion

3 Cloves Garlic, minced

2 Tbsp Tomato Paste

¾ Cup Red Wine, optional

1 ½ Cups Beef Broth

4 Tbsp Fresh Thyme or 1 ⅓ Tbsp Dried

Mashed Cauliflower

1 Large Cauliflower

2 Tbsp Extra Virgin Olive Oil (or Butter)

2 Tbsp Milk ( or Almond Milk)

1 Clove Garlic, minced

Salt and Ground Black Pepper

Sautéed Mushrooms

1 Lb Baby Bella Mushrooms

3 Tbsp Extra Virgin Olive Oil

¼ Cup Fresh Oregano or 4 tsp Dried

¼ Cup Fresh Thyme or 4 tsp Dried

1 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper

Dinner

Beef Short Ribs w/ Garlic and Thyme

3-4 Lbs Boneless Beef Short Ribs

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

1 1/2 Sweet Onions

4 1/2 Cloves Garlic, minced

3 Tbsp Tomato Paste

1 1/8 Cups Red Wine, optional

2 1/4 Cups Beef Broth

6 Tbsp Fresh Thyme or 2 Tbsp Dried

Mashed Cauliflower

1 1/2 Large Cauliflower

3 Tbsp Extra Virgin Olive Oil (or Butter)

3 Tbsp Milk (or Almond Milk)

1 1/2 Cloves Garlic, minced

Salt and Ground Black Pepper

Sautéed Mushrooms

1 1/2 Lbs Baby Bella Mushrooms

4 1/2 Tbsp Extra Virgin Olive Oil

1/3 Cup Fresh Oregano or 1 1/2 Tbsp Dried

1/3 Cup Fresh Thyme or 1 1/2 Tbsp Dried

1 1/2 Tbsp Fresh Lemon Juice

Salt and Ground Black Pepper


Thursday

  • 2
  • 4
  • 6

Lunch

Greek Quinoa w/ Strawberries and Blueberries

1/2 Cup Quinoa, uncooked

1 Cups Strawberries, sliced

1/2 Cup Blueberries

1/2 Cup English Cucumber, diced

1/4 Cup Grape or Cherry Tomatoes, halved

1/4 Cup Fresh Parsley, chopped

1/4 Cup Fresh Mint, chopped

2 oz Feta Cheese, crumbled

1/4 Cup Extra Virgin Olive Oil

1 Tbsp Lemon Juice

Salt and Ground Black Pepper to taste

Lunch

Greek Quinoa w/ Strawberries and Blueberries

1 Cup Quinoa, uncooked

2 Cups Strawberries

1 Cup Blueberries

1 Cup English Cucumber

½ Cup Grape or Cherry Tomatoes

½ Cup Fresh Parsley

½ Cup Fresh Mint

4 oz. Feta Cheese, crumbled

½ Cup Extra Virgin Olive Oil

2 Tbsp Fresh Lemon Juice

Lunch

Greek Quinoa w/Strawberries and Blueberries

1 1/2 Cups Quinoa, uncooked

3 Cups Strawberries

1 1/2 Cups Blueberries

1 1/2 Cups English Cucumber

3/4 Cup Grape or Cherry Tomatoes

3/4 Cup Fresh Parsley

3/4 Cup Fresh Mint

6 oz. Feta Cheese, crumbled

3/4 Cup Extra Virgin Olive Oil

3 Tbsp Fresh Lemon Juice

  • 2
  • 4
  • 6

Dinner

Almond Flour Oven Fried Chicken

**All purpose flour can be used. When almond flour is used, it is paleo friendly, but not when all purpose is used**

1/2 Lb Chicken Breast Tenderloins

1 Cups Almond Flour (or All Purpose Flour)

1 Egg

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

Gouda Mac and Cheese

1/2 Lb Penne Pasta (Gluten Free Can Be Used)

1 Tbsp Butter, unsalted

1 Cup Milk

1 Egg, Beaten

1/2 (20 oz) Pkg Gouda Cheese, grated

1/4 tsp Ground Mustard

Salt and Ground Black Pepper to Taste

1/8 tsp Paprika

Sweet Peas

1/2 (16 oz) Frozen Sweet Peas

1/2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

Dinner

Almond Flour Oven Fried Chicken

1 Lb Chicken Breast Tenderloins

2 Cups Almond Flour (or All Purpose Flour)

*All purpose flour can be used. When almond flour is used, it is paleo friendly, but not when all purpose is used**

2 Eggs

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Gouda Mac and Cheese

1 Lb Penne Pasta (Gluten Free Can Be Used)

2 Tbsp Butter

2 Cups Milk

2 Eggs

1 (20 oz) Pkg Gouda Cheese

½ tsp Ground Mustard

Salt and Ground Black Pepper

¼ tsp Paprika

Sweet Peas

1 (16 oz) Pkg Frozen Sweet Peas

1 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Dinner

Almond Flour Oven Fried Chicken

1 1/2 Lbs Chicken Breast Tenderloins

3 Cups Almond Flour (or All Purpose Flour)

3 Eggs

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Gouda Mac and Cheese

1 1/2 Lb Penne Pasta (Gluten Free Can Be Used)

3 Tbsp Butter

3 Cups Milk

3 Eggs

1 1/2 (20 oz) Pkgs Gouda Cheese

3/4 tsp Ground Mustard

Salt and Ground Black Pepper

1/3 tsp Paprika

Sweet Peas

1 1/2 (16 oz) Pkgs Frozen Sweet Peas

1 1/2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper


Friday

  • 2
  • 4
  • 6

Lunch

Veggie Sandwich w/ Goat Cheese Spread

4 Slices Whole Wheat Bread

2 Leaves Romaine Lettuce

1/2 Large Tomato

1/2 Cup Grated Carrots

1/2 Cup Carrots, grated

1/2 Avocado, peeled, seeded, and sliced

2 Slices Provolone Cheese

Salt and Ground Black Ground Pepper to Taste

Goat Cheese Spread

1 1/2 Tbsp Goat Cheese

1/2 Tbsp Whole Milk Greek Yogurt

1/2 Tbsp Green Onion

1/2 Tbsp Fresh Parsley, or ¼ tsp dried

Salt and Ground Black Pepper

Lunch

Veggie Sandwich w/ Goat Cheese Spread

8 Slices Whole Wheat Bread

1 Cup Spinach

1 Large Tomato

1 Cup Carrots, grated

1 Avocado

4 Slices Provolone Cheese

Salt and Ground Black Pepper

Goat Cheese Spread

3 Tbsp Goat Cheese

1 Tbsp Whole Milk Greek Yogurt

1 Tbsp Green Onion

1 Tbsp Fresh Parsley, or 1 tsp dried

Salt and Ground Black Pepper

Lunch

Veggie Sandwich w/ Goat Cheese Spread

12 Slices Whole Wheat Bread

1 ½ Cups Spinach

1 1/2 Large Tomatoes

1 1/2 Cup Carrots, grated

1 1/2 Avocados

6 Slices Provolone Cheese

Salt and Ground Black Pepper

Goat Cheese Spread

4 1/2 Tbsp Goat Cheese

1 1/2 Tbsp Whole Milk Greek Yogurt

1 1/2 Tbsp Green Onions

1 1/2 Tbsp Fresh Parsley, or 1 1/2 tsp dried

Salt and Ground Black Pepper

  • 2
  • 4
  • 6

Dinner

Ginger Lemon Shrimp w/ Asparagus

2 Tbsp Extra Virgin Olive Oil, divided

1/2 Lb Jumbo Raw Shrimp ** I use frozen deveined shrimp. Once defrosted, I peel it and leave the tails on. Shrimp is more tender when cooked with the tails on. This is my favorite way to prepare it, but of course, your favorite can be used too :)) **

1/2 Lb Asparagus, tough end trimmed and each stalk cut into 2-3 inch pieces

1/2 tsp Ground Ginger

1/2 tsp Garlic, minced

1/4 tsp Salt, divided

Lemon Sauce

1/4 Cup Chicken Broth

1/2 Tbsp Cornstarch

1/2 Tbsp Sugar

1/2 Tbsp Soy Sauce

1 ½ tsp Fresh Lemon Juice

1/2 tsp Lemon Zest

Jasmine Rice

1/2 Cup Jasmine Rice

1 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Ginger Lemon Shrimp w/ Asparagus

4 Tbsp Extra Virgin Olive Oil

1 Lb Jumbo Raw Shrimp

1 Lb Asparagus

1 tsp Ground Ginger

1 tsp Garlic, minced

½ tsp Salt

Lemon Sauce

½ Cup Chicken Broth

1 Tbsp Cornstarch

1 Tbsp Sugar

1 Tbsp Soy Sauce

1 Tbsp Fresh Lemon Juice

1 tsp Lemon Zest

Jasmine Rice

1 Cup Jasmine Rice, uncooked

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper

Dinner 

Ginger Lemon Shrimp w/ Asparagus

6 Tbsp Extra Virgin Olive Oil

1 1/2 Lbs Jumbo Raw Shrimp

1 1/2 Lbs Asparagus

1 1/2 tsp Ground Ginger

1 1/2 tsp Garlic, minced

3/4 tsp Salt

Lemon Sauce

6 Tbsp Extra Virgin Olive Oil

1 1/2 Lbs Jumbo Raw Shrimp

1 1/2 Lbs Asparagus

1 1/2 tsp Ground Ginger

1 1/2 tsp Garlic, minced

3/4 tsp Salt

Jasmine Rice

1 1/2 Cups Jasmine Rice, uncooked

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper