Week of Monday, November 2, 2020 Grocery List


Monday

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  • 6

Lunch

Roasted Chicken Cranberry Wrap

2 Whole Wheat or High Protein Wraps

4 Chicken Tenderloins (Chicken breasts can be used)

2 Cups Spinach

½ Cup Dried Cranberries

2 oz Goat Cheese, crumbled

Salt and Ground Black Pepper to Taste

Drizzle of Extra Virgin Olive Oil and Balsamic Vinegar

Cooking Spray



Lunch

Roasted Chicken Cranberry Wrap

4 Whole Wheat or High Protein Wraps

8 Chicken Tenderloins (Chicken breasts can be used)

4 Cups Spinach

1 Cup Dried Cranberries

4 oz Goat Cheese, crumbled

Salt and Ground Black Pepper to Taste

Drizzle of Extra Virgin Olive Oil and Balsamic Vinegar

Cooking Spray



Lunch

Roasted Chicken Cranberry Wrap

6 Whole Wheat or High Protein Wraps

12 Chicken Tenderloins (Chicken breasts can be used)

6 Cups Spinach

1 1/2 Cups Dried Cranberries

6 oz Goat Cheese, crumbled

Salt and Ground Black Pepper to Taste

Drizzle of Extra Virgin Olive Oil and Balsamic Vinegar

Cooking Spray

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  • 4
  • 6

Dinner

Pumpkin Chili

1/3 Tbsp Extra Virgin Olive Oil

1/2 Lb Ground Turkey

1/4 Onion

1/8 Bell Pepper

2/3 (14.5 oz) Can Diced Tomatoes

2/3 Tbsp Taco Seasoning

1/3 tsp Cinnamon

1/8 tsp Nutmeg

2/3 Cup Chicken Broth

1/3 (14.5 oz) Can Pure Pumpkin

1/3 (14.5 oz) Can Black Beans

1/3 (14.5 oz) Can Kidney Beans

Dinner

Pumpkin Chili

2/3 Tbsp Extra Virgin Olive Oil

1 Lb Ground Turkey

1/2 Onion

1/4 Bell Pepper

1 1/3 (14.5 oz) Cans Diced Tomatoes

1 1/3 Tbsp Taco Seasoning

2/3 tsp Cinnamon

1/4 tsp Nutmeg

1 1/3 Cups Chicken Broth

2/3 (14.5 oz) Can Pure Pumpkin

2/3 (14.5 oz) Can Black Beans

2/3 (14.5 oz) Can Kidney Beans



Dinner

Pumpkin Chili

1 Tbsp Extra Virgin Olive Oil

1 1/2 Lb Ground Turkey

3/4 Onion

1/2 Bell Pepper

2 (14.5 oz) Cans Diced Tomatoes

2 Tbsp Taco Seasoning

1 tsp Cinnamon

1/2 tsp Nutmeg

2 Cups Chicken Broth

1 (14.5 oz) Can Pure Pumpkin

1 (14.5 oz) Can Black Beans

1 (14.5 oz) Can Kidney Beans




Tuesday

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Lunch

Quinoa Chickpea Salad

1 Cup Quinoa

1 (15 oz) Can Chickpeas

4 Cups Spinach

½ Cup Dried Cranberries

¼ Cup Pecans, chopped

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 tsp Honey

Salt and Ground Black Pepper to Taste

Lunch

Quinoa Chickpea Salad

2 Cups Quinoa

2 (15 oz) Cans Chickpeas

8 Cups Spinach

1 Cup Dried Cranberries

1/2 Cup Pecans, chopped

4 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste



Lunch

Quinoa Chickpea Salad

3 Cups Quinoa

3 (15 oz) Cans Chickpeas

12 Cups Spinach

1 1/2 Cups Dried Cranberries

3/4 Cup Pecans, chopped

6 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Vinegar

3 tsp Honey

Salt and Ground Black Pepper to Taste

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Dinner

Shrimp Fajitas

¾ Lb Shrimp, peeled and deveined

1 Cup Bell Pepper

1 Cup Onion

1 Cup Grape Tomatoes

1 ½ Tbsp Extra Virgin Olive Oil

2 Tbsp Taco Seasoning (Store bought or homemade*list below*)

4 Whole Wheat or High Protein Fajita Tortillas

Cooking Spray

½ Avocado, optional

 

Homemade Taco Seasoning

1 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 Fajitas

1 1/2 Lb Shrimp, peeled and deveined

2 Cups Bell Pepper

2 Cups Onion

2 Cups Grape Tomatoes

3 Tbsp Extra Virgin Olive Oil

4 Tbsp Taco Seasoning (Store bought or homemade*list below*)

8 Whole Wheat or High Protein Fajita Tortillas

Cooking Spray

1 Avocado, optional

 

Homemade Taco Seasoning

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

Dinner

Shrimp Fajitas

2 1/4 Lb Shrimp, peeled and deveined

3 Cups Bell Pepper

3 Cups Onion

3 Cups Grape Tomatoes

4 1/2 Tbsp Extra Virgin Olive Oil

6 Tbsp Taco Seasoning (Store bought or homemade*list below*)

12 Whole Wheat or High Protein Fajita Tortillas

Cooking Spray

1 1/2 Avocados

 

Homemade Taco Seasoning

1 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ 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

Spinach and Goat Cheese Quesadilla

2 Whole Wheat or High Protein Tortillas, medium sized

2 oz Goat Cheese, crumbled

4 Cups Spinach

½ Cup Grape Tomatoes

½ Cup Onions

1 Tbsp Extra Virgin Olive Oil

Lunch

Spinach and Goat Cheese Quesadilla

4 Whole Wheat or High Protein Tortillas, medium sized

4 oz Goat Cheese, crumbled

8 Cups Spinach

1 Cup Grape Tomatoes

1 Cup Onions

2 Tbsp Extra Virgin Olive Oil

Lunch

Spinach and Goat Cheese Quesadilla

6 Whole Wheat or High Protein Tortillas, medium sized

6 oz Goat Cheese, crumbled

12 Cups Spinach

1 1/2 Cups Grape Tomatoes

1 1/2 Cups Onions

3 Tbsp Extra Virgin Olive Oil

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Dinner

Ranch Chicken Skillet

1/2 Lb Boneless, Skinless Chicken Tenderloins (Chicken breasts can also be used)

1/2 Lb Fresh Brussel Sprouts

4 Slices Bacon

1/4 Onion

1/2 Tbsp Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1/2 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/8 Cup Water

Dinner

Ranch Chicken Skillet

1 Lb Boneless, Skinless Chicken Tenderloins

1 Lb Fresh Brussel Sprouts

8 Slices Bacon

1/2 Onion

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/4 Cup Water

Dinner

Ranch Chicken Skillet

1 1/2 Lb Boneless, Skinless Chicken Tenderloins (Chicken breasts can also be used)

1 1/2 Lb Fresh Brussel Sprouts

12 Slices Bacon

3/4 Onion

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

1 1/2 Pkg Hidden Valley Ranch Dressing Mix

Salt and Ground Black Pepper to Taste

1/3 Cup Water


Thursday

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Lunch

Shrimp and Spinach BBQ Ranch Salad

1/2 Lb Large Shrimp, peeled and deveined

4 Cups Spinach

1 Cup Grape Tomatoes

1/2 Cup Carrots

2 oz Goat Cheese, crumbled

8 Tbsp Store Bought Bbq Sauce

1/2 tsp Hidden Valley Ranch Dressing Mix

1 Tbsp Extra Virgin Olive Oil

Cooking Spray

Lunch

Shrimp and Spinach BBQ Ranch Salad

1 Lb Large Shrimp, peeled and deveined

8 Cups Spinach

2 Cups Grape Tomatoes

1 Cup Carrots

4 oz Goat Cheese, crumbled

16 Tbsp Store Bought Bbq Sauce

1 tsp Hidden Valley Ranch Dressing Mix

2 Tbsp Extra Virgin Olive Oil

Cooking Spray

Lunch

Shrimp and Spinach BBQ Ranch Salad

1 1/2 Lb Large Shrimp, peeled and deveined

12 Cups Spinach

3 Cups Grape Tomatoes

1 1/2 Cups Carrots

6 oz Goat Cheese, crumbled

24 Tbsp Store Bought Bbq Sauce

1 1/2 tsp Hidden Valley Ranch Dressing Mix

3 Tbsp Extra Virgin Olive Oil

Cooking Spray

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Dinner

Maple Pecan Salmon w/Sweet Potatoes

Salmon

2 (4 oz) Salmon Fillets

Cooking Spray

 

For Crust

4 Tbsp Pecans, chopped

½ tsp Cinnamon

½ tsp Nutmeg

2 Tbsp Maple Syrup

1 tsp Apple Cider Vinegar

 

Stovetop Sweet Potatoes

2 Sweet Potatoes

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Drizzle of Maple Syrup



Dinner

Maple Pecan Salmon w/Sweet Potatoes

Salmon 

4 (4 oz) Salmon Fillets

Cooking Spray

 

For Crust

8 Tbsp Pecans, chopped

1 tsp Cinnamon

1 tsp Nutmeg

4 Tbsp Maple Syrup

2 tsp Apple Cider Vinegar

 

Stovetop Sweet Potatoes

4 Sweet Potatoes

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Drizzle of Maple Syrup



Dinner

Maple Pecan Salmon w/Sweet Potatoes

Salmon 

6 (4 oz) Salmon Fillets

Cooking Spray

 

For Crust 

12 Tbsp Pecans, chopped

1 1/2 tsp Cinnamon

1 1/2 tsp Nutmeg

6 Tbsp Maple Syrup

3 tsp Apple Cider Vinegar

 

Stovetop Sweet Potatoes

6 Sweet Potatoes

6 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Drizzle of Maple Syrup


Friday

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Lunch

Fall Tuna Salad

2 (4 oz) Cans White Albacore Tuna in Water

4 Tbsp Mayonnaise

¾ Cup Apple

½ Cup Dried Cranberries

¼ Cup Pecans, chopped

1 Tbsp Apple Cider Vinegar

1 tsp Honey

Salt and Ground Black Pepper to Taste



Lunch

Fall Tuna Salad

4 (4 oz) Cans White Albacore Tuna in Water

8 Tbsp Mayonnaise

1 1/2 Cups Apple

1 Cup Dried Cranberries

1/2 Cup Pecans, chopped

2 Tbsp Apple Cider Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste

Lunch

Fall Tuna Salad

6 (4 oz) Cans White Albacore Tuna in Water

12 Tbsp Mayonnaise

2 1/4 Cups Apple

1 1/2 Cups Dried Cranberries

3/4 Cup Pecans, chopped

3 Tbsp Apple Cider Vinegar

3 tsp Honey

Salt and Ground Black Pepper to Taste



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Dinner

Spaghetti Squash Spaghetti

½ Spaghetti Squash

½ Lb Ground Turkey

½ Clove Garlic, minced

2 Tbsp Onion

¼ Cup Bell Pepper

1 Cup Marinara Sauce (Store bought or homemade *list below*)

 

Homemade Marinara

1/8 Cup Extra Virgin Olive Oil

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 (Preferably brown sugar, but white can be used)



Dinner

Spaghetti Squash Spaghetti

1 Spaghetti Squash

1 Lb Ground Turkey

1 Clove Garlic, minced

4 Tbsp Onion

1/2 Cup Bell Pepper

2 Cups Marinara Sauce (Store bought or homemade *list below*)

 

Homemade Marinara

1/4 Cup Extra Virgin Olive Oil

4 Cloves Garlic, minced

2 (14.5 oz) Cans Crushed Tomatoes

2 (3 oz) Cans Tomato Paste

2 tsp Dried Basil

2 tsp Dried Oregano

1 tsp Salt

1 tsp Sugar (Preferably brown sugar, but white can be used)

1/2 Cup Water



Dinner

Spaghetti Squash Spaghetti

1 1/2 Spaghetti Squash

1 1/2 Lb Ground Turkey

1 1/2 Cloves Garlic, minced

6 Tbsp Onion

3/4 Cup Bell Pepper

3 Cup Marinara Sauce (Store bought or homemade *list below*)

 

Homemade Marinara

1/3 Cup Extra Virgin Olive Oil

6 Cloves Garlic, minced

3 (14.5 oz) Cans Crushed Tomatoes

3 (3 oz) Cans Tomato Paste

3 tsp Dried Basil

3 tsp Dried Oregano

1 1/2 tsp Salt

1 1/2 tsp Sugar (Preferably brown sugar, but white can be used)