Sept 18-21 Weekly Menu and Master Shopping List

The weeks don’t seem to be getting any less busy.  And to tell you the truth, I am still trying to “get in the groove” with school, and after-school activities.  I am relying on the constant stream of alarms that go off on my phone during the day to make sure I get myself and everyone else to where they need to go… …And I still feel behind…

Once again, to make things easier this week, I shopped on Sunday and spent about 45 “active” minutes doing pre-prep.  I roasted the beets and the acorn squash, which took longer than 45 minutes, but I am not counting cook time as I can be, and was doing, other things.

I also washed and cut the chicken.  That should make dinner prep on Monday much easier.  Lastly, I hope to make the split pea soup on either Monday or Tuesday, because Thursday will be really crazy and this soup, like so many other soups, is better the next day after the flavors have marinated.

 

 

 

Weekly Menu

Mon: Oven-fried Chicken (bake Wednesday’s chicken too), beets, side salad, fruit

Tues:  Shrimp stir fry with soba noodles, snow peas, pineapple, tomatoes, green onions, and garlic with Ginger- Hoisin sauce

Wed: Oven-fried Chicken, squash, side salad, fruit

Thurs: Split Pea Soup

 

Master Shopping List

Entrees

3.5  lbs Boneless skinless chicken

1.75 lbs Shrimp

1 Ham hock or smoked turkey thighs

 

Vegetables

6 Beets (2 dinners and for lunch salads)

Acorn squash

Greens for salad

Snow peas

1 Red bell pepper

4 Tomatoes

1 Bunch green onions

5-6 Cloves garlic

1/2 C Carrots, chopped

1/2 C Celery, chopped

3 Medium onions finely diced

1/2 t Peeled, minced ginger

 

Fruit

Pineapple

3 Pears

2 Mangos

3 Kiwi

 

Dry Goods – you will likely have most of these items if you used last weeks menu

Olive oil or canola oil

Olive or canola oil spray

2 Bay leaves

2 t Ground cumin

1/4 t Dried thyme

3/4 t Chili powder

3 1/2 T Bragg’s Liquid Aminos (or low-sodium soy sauce)

1/2 t Honey

1 t Hoisin sauce

2 t Rice wine vinegar

Salt and pepper

Soba noodles

2 C Green split peas

1 C Bread crumbs

 

Dairy

1 C Finely shredded cheddar cheese (cow or goat)

 

Bakery

Bread for soup