Sept 26-29 Weekly Menu and Master Shopping List

It’s feeling like autumn and I am looking for warm recipes that meet the healthy, delicious, fast criteria that Busy Lives Healthy Eats is built upon.  I love to: cook once and “reinvent” the second meal; and pre-prep so that the amount of work required during dinner prep, which is often jumbled with carpools and homework, is minimal.  This week, all the recipes are new to me.  I have never prepared them.  I thought this would be a good test as many of the recipes I make would be new to you if you made them.  So be forgiving as I share my experiences of the week with these new recipes!

Weekly Menu:

Monday: Tomato-Herb Chicken, Broccoli, Fruit

Tuesday: Fish with Fall Harvest Red Grape Salsa, Peas, Side Salad, Fruit

Wednesday: Braised Chicken Gumbo, Side Salad, Fruit

Thursday: Mexican Vegetable Soup with Crushed Tortilla Chips and shredded cheese

 Give credit where credit is deserved:

Monday’s recipe is a slight variation of a recipe I found on EatingWell.com.  I was particularly excited when I saw their “reinvention” of the meal, which is the Braised Chicken Gumbo that is on my menu for Wednesday.  So thank you EatingWell!

Tuesday’s recipe features a “fall salsa”. While the rest of the meal is not new – we have cooked plenty of fish – I was looking for a fall flavor topping.  Better Homes and Gardens featured this fall salsa that looks amazing.  Stay tuned…

Thursday’s recipe comes from “Quick Vegetarian Pleasures”, a cookbook that I have had for over 15 years.  I have had great luck with several recipes of these recipes, and even used their Split Pea Soup recipe as a base for my variation last week. The additional twist is that I plan to make this a crock pot recipe.  Their recipe is cooked on the stove.

Master Shopping List

For 2 Adults and 2 Kids

 

Entrees

3.5 lbs. Boneless skinless chicken breasts

1.5 – 1.75 lbs. fish – I will see what the prices are and what strikes me

Vegetables

Greens – for lunch and dinners

4 Red Onions

8 Cloves garlic

¼ C Fresh chopped parsley

2 Bell peppers, at least one red

3 Carrots

3 Medium zucchini

1 Head Broccoli

Fruit

1 C Seedless red grapes, halved

5 Pears

Other based on what is in season in the store

Dry Goods

1 t Dried thyme

1 t Fennel seeds

1 t Fresh ground pepper

1 Bay leaf

3 C Low sodium chicken broth

8 C Low sodium vegetable broth

1 T Lemon Juice

2 – 28 oz. Can tomatoes, or tomatoes in other shelf stable package

1 ½ t salt

1 T Olive oil or canola oil

2 T flour

1 C Cooked rice

1/8 t cayenne pepper

1 T Balsamic vinegar

1 t Ground cumin

1 15 oz. Can kidney beans

Bakery

Corn tortillas

 

Dairy

Shredded Cheddar Cheese (optional – for the Mexican vegetable stew)

 

Frozen

1 C Sliced Okra

2 C Frozen corn kernels

1 Bag Frozen peas