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