I am going to shop on Sunday again this week.  Right now I consider myself a working mom.  Between this website and some big projects at school, my schedule is very tight.  Mondays in particular seem to be very busy for me and don’t allow time for shopping.

But I have “made lemonade out of lemons!”  Sunday is a great day for me to get organized for the week. In addition to the shopping, I have committed 45 minutes to pre-prep the last couple of weeks and that has made all the difference – Monday through Thursday dinner prep has been so easy and much less stressful!

Do you use Sunday as a day to get organized for the week? Have any of you shopped my list and done any of the pre-prep on Sunday?  Let me know! Blog!

As for this week’s menu, I found inspiration and recipes from Real Simple.  Real Simple is one of my favorite magazines – A good friend gave me one of their cookbooks.  This week I am using 3 recipes from my Real Simple cookbook – I reinvented one of them for the fourth dinner:

Weekly Menu

Monday: Roasted Chicken, Apples, Pears, and Leeks, Pumpkin, and Side Salad

Tuesday: Winter Lentil Soup with Apple-Cinnamon Muffins

Wednesday: Chicken Enchiladas, with Salsa, and Pumpkin

Thursday: Winter Lentils over Pasta with Pears and Side Salad

Master Shopping List

For 2 Adults and 2 Kids

Entrees

3.0 lbs. Boneless, skinless chicken breasts

2.0 lbs. Chicken legs

Vegetables/ Fresh Herbs

8 Leeks

2 Small zucchini, diced

1 Small red onion

1 Small cooking pumpkin

3 Sweet potatoes

1 Bunch kale

Greens for salad

Tomatoes and other salad fixings

2 Small sprigs of fresh rosemary

1 ½ T Fresh thyme

Optional for homemade salsa made in a food processor for Wednesday night. Or you can save time and just buy salsa verde in a jar:

1 lb. Tomatillos

1 Jalapeno (I am only going to use 1/3 of one)

1 C Fresh cilantro

1 T Fresh lime juice

Fruit

6 Crisp apples (Braeburn, or other)

4 Pears (Bartlett or Bosc)

Extra or other Fruit for breakfast and lunch

Dry Goods

3 T Olive oil

Canola oil spray

Shell pasta

2 28-Ounce can whole tomatoes, drained – or other non-canned shelf stable tomatoes

1 C Brown lentils

Salt

Pepper

Dairy

1 ½ C Grated cheddar or Monterey cheese (from cow or goat’s milk)

½ C Plain yogurt (from cow or goat or vegan)

½ C Grated parmesean or manchenga cheese

Frozen

½ C Corn (from ear or frozen and thawed)

Bakery

12 Tortillas (corn or flour)