Week of 4/5/21
Monday: Cobb salad
Using the hard boiled eggs we dyed for Easter, and adding any leftover pork loin, a nice light way to start the week.
Tuesday: Taco pasta salad
Never made this before but we needed a little change to our taco Tuesday routine- I will not use French dressing like the recipe calls for, instead I will use an avocado based ranch!
Wednesday: Grilled tomato caprese chicken, fresh pasta
Fun and fresh!
Thursday: Take out
Friday: Potato, leek and sausage soup with salad
Saturday: Coconut lime chicken tenders with cheesy broccoli quinoa
I will omit the chicken sausage from the quinoa casserole recipe- and probably add some spice.
Sunday: Leftovers
Grocery List
Produce:
Romaine (Monday and Tuesday)
2 containers Cherub tomatoes (Monday, Tuesday, Friday)
Cucumber (Monday, Friday)
Avocado (Tuesday)
Bell pepper (Tuesday)
Off the vine tomatoes (Wednesday)
Fresh basil (Wednesday)
Russet potatoes (Friday)
2 leeks (Friday)
2 onions (Friday and Saturday)
1 bag salad mix (Friday)
3 limes (Saturday)
Broccoli (Saturday)
Dairy:
Blue cheese crumbles (Monday)
Shredded Mexican Cheese (Tuesday)
Sliced mozzarella (Wednesday)
Heavy cream (Friday)
Cheddar cheese non shredded (Saturday)
Meat:
Bacon (Monday)
1 lb ground beef (Tuesday)
Chicken breasts if none in freezer (Wednesday and Saturday)
1 lb ground sausage (Friday)
Other:
Rotini (Tuesday)
Doritos (Tuesday)
Black olives (Tuesday)
Fresh pasta (Wednesday)
Beef stock (Friday)
Shredded coconut (Saturday)
Corn flakes (Saturday)
Coconut milk (Saturday)
Quinoa (Saturday)
Chicken stock (Saturday)
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