Week of June 28, 2021 Grocery List


Monday

Lunch

Lemony Chicken Noodle Soup

1/2 Large Chicken Breast

1 Tbsp Extra Virgin Olive Oil

1/4 Onion

1 Carrots

1 Stalks Celery

1 Cloves Garlic, minced

1/2 tsp Thyme

2 Cups Chicken Broth

4 oz. Spaghetti Noodles (Gluten free are delicious)

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

1/2 Onion  

2 Carrots  

2 Stalks Celery

2 Cloves Garlic, minced

1 tsp Thyme

4 Cups Chicken Broth

8 oz. Spaghetti Noodles (Gluten free are delicious)

1 Lemon  

1 1/2 tsp Tarragon

2 tsp Parsley, Dried or 1 Tbsp Fresh



Lunch

Lemony Chicken Noodle Soup

1 1/2 Large Chicken Breasts

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 (Gluten free are delicious)

1 1/2 Lemons

2 1/4 tsp Tarragon

3 tsp Parsley, Dried or 1 Tbsp Fresh

Dinner

Ground Turkey Feta Meatballs w/Red Sauce over Pasta and Sautéed Green Beans

¾ Lbs Ground Turkey

1/4 Small Red Onion

1/8 Cup Oats, uncooked

1 Egg

1/2 Tbsp Garlic Powder

2 oz Feta Cheese, crumbled

3-4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Red Sauce (Store bought marinara can be used, but look for one low in added sugar)

1/8 Cup Extra Virgin Olive Oil

1/8 Cup Red Onion

1 Cloves Garlic, minced

1/2 (14.5 oz) Can Crushed Tomatoes

1/2 (3 oz) Can Tomato Paste

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/4 tsp Salt

1/4 tsp Sugar

 

Pasta

1/4 Lb Penne Pasta or Spaghetti Noodles (Gluten free pasta is delicious)

 

Sautéed Green Beans

1/2 Lb Fresh Whole Green Beans

1 1/2 Tbsp Extra Virgin Olive Oil

1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste



Ground Turkey Feta Meatballs w/Red Sauce over Pasta and Sautéed Green Beans

1 1/2 Lbs Ground Turkey

1/2 Small Red Onion

1/4 Cup Oats, uncooked

2 Eggs

1 Tbsp Garlic Powder

4 oz Feta Cheese, crumbled

3-4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Red Sauce (Store bought marinara can be used, but look for one low in added sugar)

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Red Onion

2 Cloves Garlic, minced

1 (14.5 oz) Can Crushed Tomatoes

1 (3 oz) Can Tomato Paste

1 tsp Dried Basil

1 tsp Dried Oregano

1/2 tsp Salt

1/2 tsp Sugar

 

Pasta 

1/2 Lb Penne Pasta or Spaghetti Noodles (Gluten free pasta is delicious)

 

Sautéed Green Beans

1 Lb Fresh Whole Green Beans

3 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste 

Dinner

Ground Turkey Feta Meatballs w/Red Sauce over Pasta and Sautéed Green Beans

2 1/4 Lbs Ground Turkey

3/4 Small Red Onion

1/3 Cup Oats, uncooked

3 Egg, lightly beaten

1 1/2 Tbsp Garlic Powder

6 oz Feta Cheese, crumbled

3-4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Red Sauce (Store bought marinara can be used, but look for one low in added sugar)

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Red Onion

3 Cloves Garlic, minced

1 1/2 (14.5 oz) Can Crushed Tomatoes

1 1/2 (3 oz) Can Tomato Paste

1 1/2 tsp Dried Basil

1 1/2 tsp Dried Oregano

3/4 tsp Salt

3/4 tsp Sugar

 

Pasta 

3/4 Lb Penne Pasta or Spaghetti Noodles (Gluten free pasta is delicious)

 

Sautéed Green Beans

1 1/2 Lb Fresh Whole Green Beans

4 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste




Tuesday

Lunch

Greek Quinoa w/ Strawberries and Blueberries

1/2 Cup Quinoa, uncooked

1 Cup Strawberries

1/2 Cup Blueberries

1/2 Cup English Cucumber

1/4 Cup Grape or Cherry Tomatoes

1/4 Cup Fresh Parsley

1/4 Cup Fresh Mint

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

Salt and Ground Black Pepper to taste



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

Salt and Ground Black Pepper to taste

Dinner

Sheet Pan Chicken Fajitas

1/2-1 Lb boneless, skinless chicken breasts or tenderloins

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

1/2 Orange Bell Pepper

1/2 Red Onion

1 1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Chili Powder

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano

1/4 tsp Paprika

1 Cloves Garlic, minced

Salt and Pepper to Taste

1/8 Cup Fresh Cilantro

Juice from One Lime

4 Corn or Flour Tortillas, medium

Dinner

Sheet Pan Chicken Fajitas

1 1/2-2 Lbs boneless, skinless chicken breasts or tenderloins

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Orange Bell Pepper

1 Red Onion

3 Tbsp Extra Virgin Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Dried Oregano

1/2 tsp Paprika

2 Cloves Garlic, minced

Salt and Pepper to Taste

1/4 Cup Fresh Cilantro

Juice from One Lime

8 Corn or Flour Tortillas, medium



Dinner

Sheet Pan Chicken Fajitas

2- 2 1/2 Lbs boneless, skinless chicken breasts or tenderloins

3 Red Bell Peppers

3 Yellow Bell Peppers

3 Orange Bell Peppers

3 Red Onions

9 Tbsp Extra Virgin Olive Oil

3 tsp Chili Powder

3 tsp Ground Cumin

3 tsp Dried Oregano

1 1/2 tsp Paprika

6 Cloves Garlic, minced

Salt and Pepper to Taste

3/4 Cup Fresh Cilantro

Juice from One Lime

24 Corn or Flour Tortillas, medium




Wednesday

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

Dinner

Dairy Free Shrimp and Grits

1/2 Lbs Large Shrimp, peeled and deveined

1/3 Cup Grits, uncooked

1 1/3 Slices Bacon

1/8 Cup Green Onion

1 Clove Garlic, minced

2/3 Tbsp Extra Virgin Olive Oil

2/3 Cup Chicken Broth

1 1/8 oz Vegan Cream Cheese

1/2 Tbsp Cajun Seasoning

1/3 tsp Salt

1/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ¼ cup shredded cheddar for the nutritional yeast, but will not be dairy free.**

** Frozen shrimp can be used.**

Dinner

Dairy Free Shrimp and Grits

Ingredients

1 Lb Large Shrimp, peeled and deveined

2/3 Cup Grits, uncooked

2 2/3 Slices Bacon

1/3 Cup Green Onion

2 Cloves Garlic, minced

1 1/3 Tbsp Extra Virgin Olive Oil

1 1/3 Cups Chicken Broth

1 1/3 Cups Water

2 1/3 oz Vegan Cream Cheese

  1. 1 Tbsp Cajun Seasoning

2/3 tsp Salt

2/3 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ½ cup shredded cheddar for the nutritional yeast, but will not be dairy free.**

 

**Frozen shrimp can be used. Thaw ahead**

Dinner

Dairy Free Shrimp and Grits

1 ½ Lbs Large Shrimp, peeled and deveined

1 Cup Grits, uncooked

4 Slices Bacon

½ Cup Green Onion

3 Cloves Garlic, minced

2 Tbsp Extra Virgin Olive Oil

2 Cups Chicken Broth

3.5 oz Vegan Cream Cheese

1 ½ Tbsp Cajun Seasoning

1 tsp Salt

1 Tbsp Nutritional Yeast

Salt and Ground Black Pepper to Taste

 

** Regular cream cheese can be substituted for the vegan and ¾ cup shredded cheddar for the nutritional yeast, but will not be dairy free.**

 

**Frozen shrimp can be used. Thaw ahead.**


Thursday

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

1 1/2 Avocado

3/4 English Cucumber

1 1/2 Cup Spinach

Dinner

Crustless Summer Veggie Pie

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions

½ Zucchini

½ Yellow Squash

1 Ear Corn

1 Bell Pepper

1 Med-Large Tomato

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil

Dinner

Crustless Summer Veggie Pie

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions

½ Zucchini

½ Yellow Squash

1 Ear Corn

1 Bell Pepper

1 Med-Large Tomato

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil

Dinner

Crustless Summer Veggie Pie

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions

½ Zucchini

½ Yellow Squash

1 Ear Corn

1 Bell Pepper

1 Med-Large Tomato

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil


Friday

Lunch

Pimento Cheese Sandwiches w/Fresh Fruit

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

1/2 (4 oz) Jar Pimentos

1/8 Cup Mayonnaise

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

1/4 Cup Mayonnaise

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

1/3 Cup Mayonnaise

Ground Black Pepper to Taste

12 Slices Whole Wheat Bread

Fresh Fruit

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

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 Cups Sweet Onion

2 Cloves Garlic, minced

Salt and Ground Black Pepper to taste

 

Parmesan Sundried Tomato and Basil Rice

1 Cup Jasmine Rice

2 Cups Water

½ Cup Finely Shredded Parmesan Cheese

½ Cup Sundried Tomatoes in Oil

¼ Cup Fresh Basil, chopped or 1 Tbsp Dried

Salt and Ground Black Pepper to Taste

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 Yellow Squash

3 Ears Yellow Squash

4 1/2 Tbsp Extra Virgin Olive Oil

1 1/8 Cups Sweet Onion

3 Cloves Garlic, minced

Salt and Ground Black Pepper to taste

 

Parmesan Sundried Tomato and Basil Rice

1 1/2 Cup Jasmine Rice

3 Cups Water

3/4 Cup Finely Shredded Parmesan Cheese

3/4 Cup Sundried Tomatoes in Oil

1/3 Cup Fresh Basil, chopped or 1 1/2 Tbsp Dried

Salt and Ground Black Pepper to Taste