Week of June 29, 2020 Grocery List


Monday

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Lunch

Avocado Egg Salad Sandwich

2 Eggs

1/2 Avocado

1 Tbsp Green Onions

1/4 tsp Garlic Powder

1/2 tsp Lemon Juice

Lunch

Avocado Egg Salad Sandwich

4 Eggs

1 Avocado

2 Tbsp Green Onions

½ tsp Garlic Powder

1 tsp Lemon Juice

8 Slices Whole Wheat Bread

Salt and Pepper to Taste

Lunch

Avocado Egg Salad Sandwich

6 Eggs

1 1/2 Avocados

3 Tbsp Green Onions

3/4 tsp Garlic Powder

1 1/2 tsp Lemon Juice

12 Slices Whole Wheat Bread

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Dinner

Balsamic Chicken and Veggie on a Pan

3/4 Lb Chicken Tenders

3 ½ Tbsp Extra Virgin Olive Oil

1/8 Cup Balsamic Vinegar

1 tsp Garlic Powder

1 tsp Italian Seasoning

4 Baby Potatoes

1/2 Head Broccoli

1/2 Head Cauliflower

1/4 Pint Cherry or Grape Tomatoes

1/2 Cup Baby Carrots

Salt and Pepper to Taste

Dinner

Balsamic Chicken and Veggies on A Pan

1 ½ Lbs Chicken Tenders

⅓ Cup Plus 3 Tbsp Extra Virgin Olive Oil

⅓ Cup Balsamic Vinegar

2 tsp Garlic Powder

2 tsp Italian Seasoning

8 Baby Potatoes

1 Head Broccoli

1 Head Cauliflower

½ Pint Cherry or Grape Tomatoes

1 Cup Carrots

Salt and Pepper to Taste

Dinner

Balsamic Chicken and Veggies on a Pan

2 1/4 Lbs Chicken Tenders

1/2 Cup Plus 1/3 Cup Extra Virgin Olive Oil

1/2 Cup Balsamic Vinegar

3 tsp Garlic Powder

3 tsp Italian Seasoning

12 Baby Potatoes

1 1/2 Heads Broccoli

1 1/2 Heads Cauliflower

3/4 Pint Cherry or Grape Tomatoes

1 1/2 Cups Baby Carrots

Salt and Pepper to Taste


Tuesday

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Lunch

On The Go Lunch Bowl

1 (14.5 oz) Can Chickpeas

1 Cucumber

1 Large Tomato

1 Bell Pepper

½ Cup Fresh Basil

4 Green Onions

2 Tbsp Extra Virgin Olive Oil

1 tsp Vinegar

6 Kalamata Olives

Salt and Pepper to Taste

Lunch

On The Go Lunch Bowl

2 (14.5 oz) Can Chickpeas, rinsed and drained

2 Cucumber, rinsed and chopped

2 Large Tomato, rinsed and chopped

2 Bell Pepper, rinsed and chopped

1 Cup Fresh Basil, chopped

8 Green Onions, rinsed and chopped

4 Tbsp Extra Virgin Olive Oil

2 tsp Vinegar

12 Kalamata Olives, pitted and chopped

Salt and Pepper to Taste

Lunch

On The Go Lunch Bowl

3 (14.5 oz) Cans Chickpeas

3 Cucumbers

3 Large Tomatoes

3 Bell Peppers

1 1/2 Cups Fresh Basil

12 Green Onions

6 Tbsp Extra Virgin Olive Oil

3 tsp Vinegar

18 Kalamata Olives, pitted

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Dinner

Shrimp Tacos

¾ - 1 Lb Peeled, Deveined, Tails Off Medium-Large Shrimp, fresh or frozen

4 Corn Tortillas

1 1/2 Tbsp Extra Virgin Olive Oil

1 Lime

1/2 Clove Garlic, minced

1 Tbsp Fresh Cilantro

1 Tbsp Taco Seasoning (store bought can be used, but homemade recipe below)

Black Beans

1/2 (14.5 oz) Can Black Beans

Homemade Salsa

1 Large Tomato

1/4 (14.5 oz) Can Diced Tomatoes

3/4 Green Onions

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

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

Shrimp Tacos

1 ½ -2 Lbs Peeled, Deveined, Tails Off Medium-Large Shrimp, fresh or frozen

8 Corn Tortillas

3 Tbsp Extra Virgin Olive Oil

2 Limes

1 Clove Garlic, minced

2 Tbsp Fresh Cilantro

2 Tbsp Taco Seasoning (store bought can be used, but homemade recipe below)

Black Beans

1 (14.5 oz) Can Black Beans

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

⅛ tsp Sugar

Salt and Ground Pepper to Taste

Homemade Taco Seasoning

1 Tbsp 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

Shrimp Tacos

2 ½-3 Lbs Peeled, Deveined, Tails Off Medium-Large Shrimp, fresh or frozen

12 Corn Tortillas

4 1/2 Tbsp Extra Virgin Olive Oil

3 Limes

1 1/2 Clove Garlic, minced

3 Tbsp Fresh Cilantro

3 Tbsp Taco Seasoning (store bought can be used, but homemade recipe below)

Black Beans

1 1/2 (14.5 oz) Cans Black Beans

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

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

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Lunch

Greek Yogurt Tuna Salad w/Avocado

1 (5 oz) Can White Albacore Tuna in Water

1/8 Cup Plain Greek Yogurt

1 1/2 Tbsp Red Onion

1 1/2 Tbsp Celery

1/4 Avocado  

Salt and Pepper

Lunch

Greek Yogurt Tuna Salad w/Avocado

2 (5 oz) Cans White Albacore Tuna in Water

¼ Cup Plain Greek Yogurt

3 Tbsp Red Onion, finely diced

3 Tbsp Celery, finely diced

½ Avocado

Salt and Pepper

Lunch

Greek Yogurt Tuna Salad w/Avocado

3 (5 oz) Cans White Albacore Tuna in Water

1/3 Cup Plain Greek Yogurt

4 1/2 Tbsp Red Onion

4 1/2 Tbsp Celery

3/4 Avocado  

Salt and Pepper

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Dinner

Baked Greek Salmon

3/4 Lbs Fresh Salmon

1/2 tsp Greek Seasoning

1 Tbsp Extra Virgin Olive Oil

Cooking Spray

Sautéed Brussel Sprouts w/Onions

6 oz bag fresh Brussel Sprouts

1/4 Purple Onion

1 Tbsp Olive Oil

Salt and Pepper to Taste

Basmati Rice

1/2 Cup Basmati Rice

1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Dinner

Baked Greek Salmon

1 ½ Lbs Fresh Salmon

1 tsp Greek Seasoning

2 Tbsp Extra Virgin Olive Oil

Cooking Spray

Sauteed Brussel Sprouts w/Onion

12 oz bag fresh Brussel Sprouts

1/2 Purple Onion

2 Tbsp Olive Oil

Salt and Pepper to Taste

Basmati Rice

1 Cup Basmati Rice

1 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Dinner

Baked Greek Salmon

2 1/4 Lbs Fresh Salmon

1 1/2 tsp Greek Seasoning

3 Tbsp Extra Virgin Olive Oil

Cooking Spray

Sautéed Brussel Sprouts w/Onions

18 oz bag fresh Brussel Sprouts

3/4 Purple Onion

3 Tbsp Olive Oil

Salt and Pepper to Taste

Basmati Rice

1 1/2 Cup Basmati Rice

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste


Thursday

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Lunch

Power Lunch Smoothie

1 1/2 Cups Strawberries, sliced

1 Cup Blueberries

1 Cup Spinach

1 1/2 Cups Whole Milk Plain Greek Yogurt

2 Tbsp Honey

1 Cup Coconut Water (more or less, depending on the consistency you prefer-Milk can also be used)

Lunch

Power Lunch Smoothie

3 Cups Strawberries, sliced

2 Cups Blueberries

2 Cups Spinach

3 Cups Whole Milk Plain Greek Yogurt

4 Tbsp Honey

2 Cups Coconut Water (Milk can also be used)

Lunch

4 1/2 Cups Strawberries

3 Cups Blueberries

3 Cups Spinach

4 1/2 Cups Whole Milk Plain Greek Yogurt

6 Tbsp Honey

3 Cups Coconut Water (more or less, depending on the consistency you prefer-Milk can also be used)

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Dinner

Pork Tenderloin

1/2 Lb-1 Lb Pork Tenderloin

1/2 cup Grape or Cherry Tomatoes

Marinade

1/8 Cup Soy Sauce

1/2 Tbsp Brown Sugar

1 1/2 Tbsp Honey

1 tsp Extra Virgin Olive Oil

1/4 tsp Ground Ginger

1 1/2 Cloves Garlic, minced

Roasted Sweet Potatoes

1 Cup Sweet Potatoes, Cubed (Approx 1 Medium Sweet Potato)

1 Tbsp Extra Virgin Olive Oil

Roasted Okra

1 Cup Cut Okra

1/8 Tsp Salt

1/8 Tsp Ground Black Pepper

1/2 Tbsp Extra Virgin Olive Oil

Dinner

Pork Tenderloin

1-1 ½ Lb Pork Tenderloin

1 cup Grape of Cherry Tomatoes

Marinade

¼ Cup Soy Sauce

1 Tbsp Brown Sugar

3 Tbsp Honey

2 tsp Extra Virgin Olive Oil

½ tsp Ground Ginger

3 Cloves Garlic, minced

Roasted Sweet Potatoes

2 Cups Sweet Potatoes, Cubed (Approx. 2 Medium Sweet Potatoes)

2 Tbsp Olive Oil

Roasted Okra

2 Cups Cut Okra

¼ Tsp Salt

⅛ Tsp Ground Black Pepper

1 Tbsp Extra Virgin Olive Oil

Dinner

Pork Tenderloin

1 1/2 Lb-2 Lbs Pork Tenderloin

1 1/2 cups Grape or Cherry Tomatoes

Marinade

1/3 Cup Soy Sauce

1 1/2 Tbsp Brown Sugar

4 1/2 Tbsp Honey

3 tsp Extra Virgin Olive Oil

3/4 tsp Ground Ginger

4 1/2 Cloves Garlic, minced

Roasted Sweet Potatoes

3 Cups Sweet Potatoes, Cubed (Approx 3 Medium Sweet Potatoes)

3 Tbsp Extra Virgin Olive Oil

Roasted Okra

3 Cups Cut Okra

1/3 Tsp Salt

1/4 Tsp Ground Black Pepper

1 1/2 Tbsp Extra Virgin Olive Oil


Friday

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Lunch

Pork and Peaches Spinach Salad

1/2 Lb Pork Tenderloin

6 Cups Spinach

1 Peach

1/2 Cup Goat Cheese

Balsamic Glaze

1/2 Cup Balsamic Vinegar

1 Tbsp Honey

Lunch

Pork and Peaches Salad

1 Lb Pork Tenderloin

12 Cups Spinach

2 Peaches

1 Cup Goat Cheese

Balsamic Glaze

1/2 Cup Balsamic Vinegar

1 Tbsp Honey

Lunch

Pork and Peaches Spinach Salad

1 1/2 Lb Pork Tenderloin

18 Cups Spinach

3 Peaches

1 1/2 Cups Goat Cheese

Balsamic Glaze

1 1/2 Cups Balsamic Vinegar

3 Tbsp Honey

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Dinner

Broiled Rosemary Skirt Steak

½ Lb Skirt Steak

1 Tbsp Extra Virgin Olive Oil

1 Cloves Garlic, minced

1 Tbsp Fresh Rosemary, chopped

Salt and Ground Black Pepper to Taste

Sautéed Baby Carrots and Asparagus

4 Oz Fresh Baby Carrots

1/2 Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Pepper

Dinner

Broiled Rosemary Flank Steak

1 Lb Skirt Steak

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

2 Tbsp Fresh Rosemary, chopped

Salt and Ground Black Pepper to Taste

Sautéed Baby Carrots and Asparagus

8 Oz Fresh Baby Carrots

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Pepper

Dinner

Broiled Rosemary Skirt Steak

1 1/2 Lb Skirt Steak

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

3 Tbsp Fresh Rosemary, chopped

Salt and Ground Black Pepper to Taste

Sautéed Baby Carrots and Asparagus

12 Oz Fresh Baby Carrots

1 1/2 Packages Fresh Asparagus

3 Tbsp Olive Oil

Salt and Pepper