Week of May 10, 2021 Grocery List


Monday

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  • 4
  • 6

Lunch

BLT Chicken Salad

1 Cup Chicken

1/4 Grape or Cherry Tomatoes

1/4 Cup Spinach

2 Slices Bacon

1/4 Cup Plain Whole Milk Greek Yogurt

1/2 tsp Dried Parsley

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Pepper to Taste



Lunch

BLT Chicken Salad

2 Cups Chicken, cooked and diced

½ Grape or Cherry Tomatoes, quartered

½ Cup Spinach, chopped

4 Slices Bacon, cooked and crumbled

½ Cup Plain Whole Milk Greek Yogurt

1 tsp Dried Parsley

½ tsp Garlic Powder

½ tsp Onion Powder

Salt and Pepper to Taste

Lunch

BLT Chicken Salad

3 Cups Chicken

3/4 Grape or Cherry Tomatoes

3/4 Cup Spinach

6 Slices Bacon

3/4 Cup Plain Whole Milk Greek Yogurt

1 1/2 tsp Dried Parsley

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

Salt and Pepper to Taste



  • 2
  • 4
  • 6

Dinner 

Pan Seared Scallops w/Bacon Wrapped Green Beans and Roasted Potatoes

1/2 Lb Jumbo Scallops

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Bacon Wrapped Green Beans

1/2 Lb Fresh Green Beans

2 Slices Bacon

1 tsp Extra Virgin Olive Oil

Salt and Garlic Powder to Taste

 

Roasted Red Potatoes

10 Baby Red Potatoes

2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Pan Seared Scallops w/Bacon Wrapped Green Beans and Roasted Potatoes

1 Lb Jumbo Scallops

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Bacon Wrapped Green Beans

1 Lb Fresh Green Beans

4 Slices Bacon

2 tsp Extra Virgin Olive Oil

Salt and Garlic Powder to Taste

 

Roasted Red Potatoes

10 Baby Red Potatoes

2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Pan Seared Scallops w/Bacon Wrapped Green Beans and Roasted Potatoes

1 Lb Jumbo Scallops

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Bacon Wrapped Green Beans

1 Lb Fresh Green Beans

4 Slices Bacon

2 tsp Extra Virgin Olive Oil

Salt and Garlic Powder to Taste

 

Roasted Red Potatoes

10 Baby Red Potatoes

2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste


Tuesday

  • 2
  • 4
  • 6

Lunch

Chickpea Pesto Lettuce Wraps

1 (15 oz) Can Chickpeas

2 Tbsp Store Bought Basil Pesto

4 Tbsp Feta Cheese

4 Romaine Lettuce Leaves

Lunch

Chickpea Pesto Lettuce Wraps

2 (15 oz) Cans Chickpeas

4 Tbsp Store Bought Basil Pesto

8 Tbsp Feta Cheese

8 Romaine Lettuce Leaves

Lunch

Chickpea Pesto Lettuce Wraps

3 (15 oz) Cans Chickpeas, rinsed and drained

6 Tbsp Store Bought Basil Pesto

12 Tbsp Feta Cheese

12 Romaine Lettuce Leaves

  • 2
  • 4
  • 6

Dinner

Chicken and Veggie Tacos

1/4 Lb Chicken Tenderloins

1/2 Bell Pepper

1/4 Purple Onion

2 1/2 oz Sliced Mushrooms

1 Tbsp Extra Virgin Olive Oil

1/2 Tbsp Taco Seasoning (Store bought can be used, but homemade list below)

4 Corn Tortillas

 

Homemade Guacamole

1 1/2 Avocados

Juice of 1 Lime

1 1/2 Cloves Garlic

1/8 Cup Cilantro

1/8 Cup Red Onion

1/8 Cup Grape Tomatoes

Salt and Pepper to Taste

 

Homemade Taco Seasoning

1Tbsp 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

Chicken and Veggie Tacos w/Homemade Guacamole

½ Lb Chicken Tenderloins

1 Bell Pepper

½ Purple Onion

5 oz Sliced Mushrooms

2 Tbsp Extra Virgin Olive Oil

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

8 Corn Tortillas

 

Homemade Guacamole

3 Avocados

Juice of 1 Lime

3 Cloves Garlic, minced

¼ Cup Cilantro

¼ Cup Red Onion

⅛ Cup Grape Tomatoes

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

Chicken and Veggie Tacos

3/4 Lb Chicken Tenderloins

1 1/2 Bell Pepper

3/4 Purple Onion

7 1/2 oz Sliced Mushrooms

3 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp Taco Seasoning (Store bought can be used, but homemade list below)

12 Corn Tortillas

 

Homemade Guacamole

4 1/2 Avocados

Juice of 1 ½ Lime

4 1/2 Cloves Garlic

1/3 Cup Cilantro

1/3 Cup Red Onion

1/4 Cup Grape Tomatoes

Salt and Pepper to Taste

 

Homemade Taco Seasoning

1Tbsp 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

Turkey and Avocado BLT Grill

4 Slices Whole Grain Bread (gluten free is delicious)

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Cheddar Cheese, shredded

4 oz High Quality Sandwich Turkey

1 Avocado

12 Grape Tomatoes

4 Slices Bacon

2 Leaves Romaine Lettuce or Sub w/Fresh Spinach

Lunch

Turkey and Avocado BLT Grill

8 Slices Whole Grain Bread (gluten free is delicious)

1 Cup Cheddar Cheese, shredded

8 oz High Quality Sandwich Turkey

2 Avocado

24 Grape Tomatoes

8 Slices Bacon

4 Leaves Romaine Lettuce or Sub w/Fresh Spinach



Lunch

Turkey and Avocado BLT Grill

12 Slices Whole Grain Bread (gluten free is delicious)

1 1/2 Cups Cheddar Cheese, shredded

12 oz High Quality Sandwich Turkey

3 Avocados

36 Grape Tomatoes

12 Slices Bacon

6 Leaves Romaine Lettuce or Sub w/Fresh Spinach

  • 2
  • 4
  • 6

Dinner

Greek Turkey Meatloaf

1/2 Lb Ground Turkey

1/4 Cup Oats

1/4 Cup Onions

1/2 Cup Fresh Spinach

1/2 Cup Crushed Tomatoes

1/4 Cup Feta Cheese, crumbled

1 Egg

1/2 Tbsp Honey

1/4 Tbsp Worcestershire Sauce

Cooking Spray

 

Sautéed Brussel Sprouts

½ Lb Fresh Brussel Sprouts

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Basmati Rice

1/2 Cup Basmati Rice

3/4 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Greek Turkey Meatloaf

1 Lb Ground Turkey

½ Cup Oats

½ Cup Onions

1 Cup Fresh Spinach

1 Cup Crushed Tomatoes

½ Cup Feta Cheese, crumbled

1 Egg

1 Tbsp Honey

½ Tbsp Worcestershire Sauce

Cooking Spray

 

Sautéed Brussel Sprouts

1 Lb Fresh Brussel Sprouts

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Greek Turkey Meatloaf

1 1/2 Lb Ground Turkey

3/4 Cup Oats

3/4 Cup Onions

1 1/2 Cups Fresh Spinach

1 1/2 Cups Crushed Tomatoes

3/4 Cup Feta Cheese, crumbled

2 Eggs

1 1/2 Tbsp Honey

3/4 Tbsp Worcestershire Sauce

Cooking Spray

 

Sautéed Brussel Sprouts

1 1/2 Lb Fresh Brussel Sprouts

6 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Basmati Rice

1 1/2 Cups Basmati Rice

2 1/4 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste




Thursday

  • 2
  • 4
  • 6

Lunch

Turkey and Avocado BLT Grill

4 Slices Whole Grain Bread (gluten free is delicious)

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Cheddar Cheese, shredded

4 oz High Quality Sandwich Turkey

1 Avocado

12 Grape Tomatoes

4 Slices Bacon

2 Leaves Romaine Lettuce or Sub w/Fresh Spinach

Lunch

Italian Grilled Cheese

8 Slices Whole Grain Bread

4 Tbsp Store Bought Pesto

2 Roma Tomatoes

16 Thin Small Slices or 8 Thin Large Slices Fresh Mozzarella

8 Slices Prosciutto

8 Tbsp Extra Virgin Olive Oil

Lunch

Italian Grilled Cheese

12 Slices Whole Grain Bread

6 Tbsp Store Bought Pesto

3 Roma Tomatoes

24 Thin Small Slices or 12 Thin Large Slices Fresh Mozzarella

12 Slices Prosciutto

12 Tbsp Extra Virgin Olive Oil

  • 2
  • 4
  • 6

Dinner

Chicken Parmesan w/Sautéed Broccoli

2 Skinless, Boneless, Thin Cut Chicken Breasts

1/2 Cup Almond Flour

1 tsp Italian Seasoning

1/4 Cup Grated Parmesan Cheese

1 Egg

1/2 Cup Store Bought Marinara Sauce

2 (1 oz) Slices Fresh Mozzarella Cheese

1 Tbsp Extra Virgin Olive Oil

¼ Lb Spaghetti Noodles (high quality gluten free are delicious)

 

Sautéed Broccoli

Ingredients

2 Cups Fresh Broccoli Florets

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Chicken Parmesan w/Sautéed Broccoli

4 Skinless, Boneless, Thin Cut Chicken Breasts

1 Cup Almond Flour

2 tsp Italian Seasoning

½ Cup Grated Parmesan Cheese

2 Eggs

1 Cup Store Bought Marinara Sauce

4 (1 oz) Slices Fresh Mozzarella Cheese

2 Tbsp Extra Virgin Olive Oil

1/2 Lb Spaghetti Noodles (high quality gluten free are delicious)

 

Sautéed Broccoli

4 Cups Fresh Broccoli Florets

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Chicken Parmesan w/Sautéed Broccoli

6 Skinless, Boneless, Thin Cut Chicken Breasts

1 1/2 Cups Almond Flour

3 tsp Italian Seasoning

3/4 Cup Grated Parmesan Cheese

3 Eggs

1 1/2 Cups Store Bought Marinara Sauce

6 (1 oz) Slices Fresh Mozzarella Cheese

3 Tbsp Extra Virgin Olive Oil

¾ Lb Spaghetti Noodles (high quality gluten free are delicious)

 

Sautéed Broccoli

6 Cups Fresh Broccoli Florets

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste


Friday

  • 2
  • 4
  • 6

Lunch

Greek Avocado Toast

2 Slices Whole Wheat Bread

1 Avocado

6 Grape Tomatoes

6 Kalamata Olives

2 tsp Red Onion

2 tsp Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste



Lunch

Greek Avocado Toast

4 Slices Whole Wheat Bread

2 Avocados

12 Grape Tomatoes

12 Kalamata Olives

4 tsp Red Onion

4 tsp Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste



Lunch

Greek Avocado Toast

6 Slices Whole Wheat Bread

3 Avocados

18 Grape Tomatoes

18 Kalamata Olives

6 tsp Red Onion

6 tsp Feta Cheese, crumbled

Salt and Ground Black Pepper to Taste



  • 2
  • 4
  • 6

Dinner

Veggie Lasagna

4 Lasagna Noodles (I recommend oven ready noodles)

1 Tbsp Extra Virgin Olive Oil

1/4 Cup Onion

1/4 Cup Carrots

1/2 Cup Bell Pepper

1/2 Cup Fresh Mushrooms

1 Cup Fresh Broccoli Florets

Salt to Taste

4 oz. Ricotta Cheese

1/2 tsp Italian Seasoning

1 Cup Mozzarella (plus a little for topping), shredded

Cooking Spray



Dinner

Veggie Lasagna

8 Lasagna Noodles (I recommend oven ready noodles)

2 Tbsp Extra Virgin Olive Oil

1/2 Cup Onion

1/2 Cup Carrots

1 Cup Bell Pepper

1 Cup Fresh Mushrooms

2 Cups Fresh Broccoli Florets

Salt to Taste

8 oz. Ricotta Cheese

1 tsp Italian Seasoning

2 Cups Mozzarella (plus a little for topping), shredded

Cooking Spray



Dinner

Veggie Lasagna

12 Lasagna Noodles (I recommend oven ready noodles)

3 Tbsp Extra Virgin Olive Oil

3/4 Cup Onion

3/4 Cup Carrots

1 1/2 Cups Bell Pepper

1 1/2 Cups Fresh Mushrooms

3 Cups Fresh Broccoli Florets

Salt to Taste

12 oz. Ricotta Cheese

1 1/2 tsp Italian Seasoning

3 Cups Mozzarella (plus a little for topping), shredded

Cooking Spray