Week of September 28, 2020 Grocery List


Monday

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch

Chicken and Rice Soup

1/4 Rotisserie Chicken

2 Cups Chicken Broth

1/2 Cloves Garlic, minced

1/4 Cup Onion

1/4 Cup Carrots

1/4 Cup Celery

1/4 Bay Leaf

Ground Black Pepper to Taste

1/8 Tbsp Dried Parsley

1/4 Cup Basmati Rice



Lunch

Chicken and Rice Soup

1/2 Rotisserie Chicken

4 Cups Chicken Broth

1 Cloves Garlic, minced

1/2 Cup Onion

1/2 Cup Carrots

1/2 Cup Celery

1/2 Bay Leaf

Ground Black Pepper to Taste

1/4 Tbsp Dried Parsley

1/2 Cup Basmati Rice

Lunch

Chicken and Rice Soup

3/4 Rotisserie Chicken

6 Cups Chicken Broth

1 1/2 Cloves Garlic, minced

3/4 Cup Onion

3/4 Cup Carrots

3/4 Cup Celery

3/4 Bay Leaf

Ground Black Pepper to Taste

1/3 Tbsp Dried Parsley

3/4 Cup Basmati Rice



  • 2 Servings
  • 4 Servings
  • 6 Servings

Dinner

Oven Baked Scallops and Grits w/Wilted Greens

1/2 Lb Large Scallops, fresh or frozen

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

1/2 Tbsp Dried Parsley

1/2 Tbsp Fresh Lemon Juice

1/8 Cup Plain Panko Bread Crumbs

Cooking Spray

 

Cheesy Grits

⅓ Cup Grits, uncooked

⅔ Cup Chicken Broth

⅔ Cup Water

1 ⅛ oz Cream Cheese (For dairy free, use 1 ⅛ oz vegan cream cheese)

⅓ tsp Salt

¼ Cup Shredded Cheddar Cheese (For dairy free, use ¼ cup nutritional yeast)

 

Wilted Greens

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

4 Cups Kale (Spinach can also be used)

1 Cup Chicken Broth

1 ½ Tbsp Red Wine Vinegar

Salt and Ground Black Pepper to Taste

Dinner

Oven Baked Scallops and Grits w/Wilted Greens

1 Lb Large Scallops, fresh or frozen

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

1 Tbsp Dried Parsley

1 Tbsp Fresh Lemon Juice

1/4 Cup Plain Panko Bread Crumbs

Cooking Spray

 

Cheesy Grits

2/3 Cup Grits

1 1/3 Cup Chicken Broth

1 1/3 Cup Water

2 1/4 oz Cream Cheese (For dairy free, use 2 ¼ oz vegan cream cheese)

2/3 tsp Salt

1/2 Cup Shredded Cheddar Cheese (For dairy free, use ½ cup nutritional yeast)

 

Wilted Greens

2 Tbsp Extra Virgin Olive Oil

2 Clove Garlic, minced

8 Cups Kale (Spinach can also be used)

2 Cup Chicken Broth

3 Tbsp Red Wine Vinegar

Salt and Ground Black Pepper to Taste



Dinner

Oven Baked Scallops and Grits w/Wilted Greens

1 Lb Large Scallops, fresh or frozen

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

1 Tbsp Dried Parsley

1 Tbsp Fresh Lemon Juice

1/4 Cup Plain Panko Bread Crumbs

Cooking Spray

 

Cheesy Grits

1 Cup Grits, uncooked

2 Cup Chicken Broth

2 Cup Water

3 1/3 oz Cream Cheese (For dairy free, use 3 ⅓ oz vegan cream cheese)

1 tsp Salt

3/4 Cup Shredded Cheddar Cheese (For dairy free, use ¾ cup nutritional yeast)

 

Wilted Greens

3 Tbsp Extra Virgin Olive Oil

3 Clove Garlic, minced

12 Cups Kale (Spinach can also be used)

3 Cup Chicken Broth

4 1/2 Tbsp Red Wine Vinegar

Salt and Ground Black Pepper to Taste


Tuesday

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch

Fall Chicken Salad

¾ Cup Rotisserie Chicken

¼ Cup Seedless Red Grapes

¼ Cup Celery

¼ Apple

⅛ Cup Pecans, chopped

¼ Cup Greek Yogurt

1 Tbsp Dijon Mustard

2 tsp Honey

¼ tsp Onion Powder

Salt and Ground Black Pepper to Taste

2 Cups Kale or Spinach

Lunch

Fall Chicken Salad

1 1/2 Cups Rotisserie Chicken

1/2 Cup Seedless Red Grapes

1/2 Cup Celery

1/2 Apple

1/4 Cup Pecans, chopped

1/2 Cup Greek Yogurt

2 Tbsp Dijon Mustard

4 tsp Honey

1/2 tsp Onion Powder

Salt and Ground Black Pepper to Taste

4 Cups Kale or Spinach



Lunch

Fall Chicken Salad

2 1/4 Cups Rotisserie Chicken

3/4 Cup Seedless Red Grapes

3/4 Cup Celery

3/4 Apple

1/3 Cup Pecans, chopped

3/4 Cup Greek Yogurt

3 Tbsp Dijon Mustard

6 tsp Honey

3/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

6 Cups Kale or Spinach



  • 2 Servings
  • 4 Servings
  • 6 Servings

Dinner

Mexican Skillet Dinner

1/3 Tbsp Extra Virgin Olive Oil

1/3 Onion

2/3 Cloves Garlic, minced

1/2 Lb 80/20 Ground Beef

2/3 Bell Pepper (approx ¼ cup)

1 Cup Chicken Broth or Beef Broth

1/3 (16 oz) Jar Salsa

1/3 (15 oz) Can Black Beans

1/3 (15 oz) Can Sweet Corn

2/3 (14.5 oz) Can Diced Tomatoes

1/3 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional



Dinner

Mexican Skillet Dinner

2/3 Tbsp Extra Virgin Olive Oil

2/3 Onion

1 1/3 Cloves Garlic, minced

1 Lb 80/20 Ground Beef

1 1/3 Bell Peppers

2 Cups Chicken Broth or Beef Broth

2/3 (16 oz) Jar Salsa

2/3 (15 oz) Can Black Beans

2/3 (15 oz) Can Sweet Corn

1 1/3 (14.5 oz) Cans Diced Tomatoes

2/3 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional

Dinner

Mexican Skillet Dinner

1 Tbsp Extra Virgin Olive Oil

1 Onion

2 Cloves Garlic, minced

1 1/2 Lb 80/20 Ground Beef

2 Bell Peppers

3 Cups Chicken Broth or Beef Broth

1 (16 oz) Jar Salsa

1 (15 oz) Can Black Beans

1 (15 oz) Can Sweet Corn

2 (14.5 oz) Cans Diced Tomatoes

1 Cup Basmati or Jasmine Rice

Salt and Ground Black Pepper to Taste

Hot Sauce to Taste

Avocado Slices, optional

Tortilla Chips, optional


Wednesday

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch

Hot Ham and Cheese w/Honey Mustard

Sandwich

4 Slices Whole Grain Bread

4 Slices Ham

2 Slices Provolone Cheese

2 Tbsp Extra Virgin Olive Oil

1/4 Cup Mayonnaise

1 Tbsp Honey

1 tsp Ground Mustard

Lunch

Hot Ham and Cheese w/Honey Mustard Sandwich

8 Slices Whole Grain Bread

8 Slices Ham

4 Slices Provolone Cheese

4 Tbsp Extra Virgin Olive Oil

½ Cup Mayonnaise

2 Tbsp Honey

2 tsp Ground Mustard

Lunch

Hot Ham and Cheese w/Honey Mustard Sandwich

12 Slices Whole Grain Bread

12 Slices Ham

6 Slices Provolone Cheese

6 Tbsp Extra Virgin Olive Oil

3/4 Cup Mayonnaise

3 Tbsp Honey

3 tsp Ground Mustard

  • 2 Servings
  • 4 Servings
  • 6 Servings

Dinner

Creamy Beef and Mushrooms w/Oven Roasted Green Beans

1/2 Lb 80/20 Ground Beef

4 1/4 oz Rotini Pasta or Egg Noodles (Gluten free are delicious)

2 Tbsp Extra Virgin Olive Oil

1/2 Onion

1 1/2 Cloves Garlic, minced

1/4 Lb Mushrooms, sliced

1/4 Cup White Wine or 1/2 Cup Beef Broth

1/2 Tbsp Worcestershire

1 tsp Dijon Mustard

1/8 Cup Plain Whole Milk Greek Yogurt

Salt and Ground Black Pepper to Taste

 

Oven Roasted Green Beans

6 Oz Fresh Whole Green Beans

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Dinner

Creamy Beef and Mushrooms w/Oven Roasted Green Beans

1 Lb 80/20 Ground Beef

8.5 oz Rotini Noodles or Egg Noodles (Gluten free are delicious)

4 Tbsp Extra Virgin Olive Oil

1 Onion

3 Cloves Garlic, minced

½ Lb Mushrooms

½ Cup White Wine or ½ Cup Beef Broth

1 Tbsp Worcestershire

2 tsp Dijon Mustard

¼ Cup Plain Whole Milk Greek Yogurt

Salt and Ground Black Pepper to Taste

 

Oven Roasted Green Beans

12 Oz Fresh Whole Green Beans

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Dinner

Creamy Beef and Mushrooms w/Oven Roasted Green Beans

1 1/2 Lb 80/20 Ground Beef

12 3/4 oz Rotini Noodles or Egg Noodles (Gluten free are delicious)

6 Tbsp Extra Virgin Olive Oil

1 1/2 Onion

4 1/2 Cloves Garlic, minced

3/4 Lb Mushrooms

3/4 Cup White Wine or 1/2 Cup Beef Broth

1 1/2 Tbsp Worcestershire

3 tsp Dijon Mustard

1/3 Cup Plain Whole Milk Greek Yogurt

Salt and Ground Black Pepper to Taste

 

Oven Roasted Green Beans

18 Oz Fresh Whole Green Beans

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste


Thursday

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch

Fall Green Salad

3 Tbsp Apple Cider Vinegar

3 Tbsp Extra Virgin Olive Oil

1 Tbsp Honey

1 tsp Dijon Mustard

4 Cups Fresh Kale or Spinach

2 Apples

¼ Cup Sunflower Seeds

¼ Cup Dried Cranberries

¼ Cup Blue Cheese



Lunch

Fall Green Salad

6 Tbsp Apple Cider Vinegar

6 Tbsp Extra Virgin Olive Oil

2 Tbsp Honey

2 tsp Dijon Mustard

8 Cups Fresh Kale or Spinach

4 Apples of Choice

1/2 Cup Sunflower Seeds

1/2 Cup Dried Cranberries

1/2 Cup Blue Cheese

Lunch

Fall Green Salad

9 Tbsp Apple Cider Vinegar

9 Tbsp Extra Virgin Olive Oil

3 Tbsp Honey

3 tsp Dijon Mustard

12 Cups Fresh Kale or Spinach

6 Apples of Choice

3/4 Cup Sunflower Seeds

3/4 Cup Dried Cranberries

3/4 Cup Blue Cheese

  • 2 Servings
  • 4 Servings
  • 6 Servings

Dinner

Pork Loin w/Baby Potatoes and Brussel Sprouts

For Pork:

1/3-1/2 Lb Pork Loin Roast

1/3 Tbsp Extra Virgin Olive Oil

2/3 tsp Salt

1/3 tsp Ground Black Pepper

1/3 tsp Garlic Powder

1/8 tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

10 Baby Potatoes, halved

8 Brussel Sprouts, halved

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Dinner

Pork Loin w/Baby Potatoes and Brussel Sprouts

For Pork:

1 ⅓-2 Lbs Pork Loin Roast

2/3 Tbsp Extra Virgin Olive Oil

1 1/3 tsp Salt

2/3 tsp Ground Black Pepper

2/3 tsp Garlic Powder

1/3 tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

20 Baby Potatoes, halved

16 Brussel Sprouts, halved

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Dinner

Pork Loin w/Baby Potatoes and Brussel Sprouts

For Pork:

2-3 Lb Pork Loin Roast

1 Tbsp Extra Virgin Olive Oil

2 tsp Salt

1 tsp Ground Black Pepper

1 tsp Garlic Powder

½ tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

30 Baby Potatoes, halved

24 Brussel Sprouts, halved

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste


Friday

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch

Buffalo Chickpea Salad Sandwich

2/3 Can Chickpeas

1/8 Cup Mayonnaise

1/8 Cup Bell Pepper

1/3 Cup Carrots

1/3 Cup Celery

1/8 Cup Green Onions

1/8 Cup Hot Sauce

1/8 tsp Onion Powder

1/8 tsp Garlic Powder

Salt and Ground Black Pepper to Taste

4 Slices Whole Grain Bread

Lunch

Buffalo Chickpea Salad

1 Can Chickpeas

1/3 Cup Mayonnaise

1/3 Cup Bell Pepper

2/3 Cup Carrots

2/3 Cup Celery

1/3 Cup Green Onions

1/3 Cup Hot Sauce

1/3 tsp Onion Powder

1/3 tsp Garlic Powder

Salt and Ground Black Pepper to Taste

8 Slices Whole Grain Bread

Lunch

Buffalo Chickpea Salad

1 1/2-2 Cans Chickpeas

1/2 Cup Mayonnaise

1/2 Cup Bell Pepper

1 Cup Carrots

1 Cup Celery

1/2 Cup Green Onions

1/2 Cup Hot Sauce

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

Salt and Ground Black Pepper to Taste

12 Slices Whole Grain Bread

  • 2 Servings
  • 4 Servings
  • 6 Servings

Dinner

Pear, Bacon, and Blue Cheese Pizza Drizzled w/Honey

2 Naan Crusts

2 tsp Extra Virgin Olive Oil

4 Slices Bacon

1 Pear

1/2 Cup Blue Cheese   

4 Tbsp Honey



Dinner

Pear, Bacon, and Blue Cheese Pizza Drizzled w/Honey

4 Naan Crusts

4 tsp Extra Virgin Olive Oil

8 Slices Bacon

2 Pears

1 Cup Blue Cheese, crumbled

8 Tbsp Honey



Dinner

Pear, Bacon, and Blue Cheese Pizza Drizzled w/Honey

6 Naan Crusts

6 tsp Extra Virgin Olive Oil

12 Slices Bacon

3 Pears, thinly sliced

1 1/2 Cups Blue Cheese, crumbled

12 Tbsp Honey