Grocery List - Week 2

Produce

• 1 bunch flat-leaf parsley
• 1 bunch basil
• 1 bunch mint
• 1 head garlic
• 1 lemon
• 1 lime
• 2 onions
• 4 plum tomatoes
• 2 regular tomatoes
• 1 pint cherry or grape tomatoes
• 2 carrots
• 1 head romaine lettuce
• assorted fruit to make a fruit salad

Dairy

• 1 9-oz package of cheese tortellini
• grated Parmesan cheese
• 1 ball of fresh mozzarella

Meat

• 2 white fish fillets (3/4 lb total)
• 8 oz boneless rib-eye steak (buy later in the week for Friday's dinner)

Bread

• 1 baguette

Frozen

• 1 package frozen spinach
• 3/4 lb frozen medium shrimp (raw, peeled)

Grocery

• 1 quart low-sodium chicken broth
• olive oil
• vegetable oil
• balsamic vinegar
• 1 28-oz can chickpeas
• 1 14-oz can diced tomatoes
• 1 14-oz can crushed tomatoes
• ground cumin
• garam masala
• red pepper flakes
• soy sauce
• sugar
• salted peanuts (at least 1/4 C)
• 1/2 lb linguine
• basmati or other long-grain rice

Menu - Week 2

Sunday

• Easy Mediterranean Style Fish (half of recipe)
• Rice with herbs and lemon

Monday

• Tomato, basil, and fresh mozzarella sandwiches (I make these on French bread and drizzle the inside with olive oil and balsamic vinegar)
• Fresh fruit

Tuesday

• Shrimp, Tomato, and Basil Pasta (half of recipe)

Wednesday

• Tortellini in broth - I halve the recipe and add a small amount of diced tomatoes and frozen chopped spinach to the soup along with the tortellini.

Thursday

• *Chana Masala

1 medium onion, chopped
2 cloves garlic, minced
2 t vegetable oil

2 t cumin

1 C tomato puree
1 t garam masala 

1 28-oz can of chickpeas

Cook the onion and garlic in the vegetable oil until they soften.  Add cumin and stir.  Add tomato puree and garam masala and bring to a boil.  Add chickpeas along with 1/2 cup water, and simmer until thick.  Season to taste and serve over rice.

• Basmati rice

Friday

• Thai-Style Steak Salad (half of recipe)

* This serves four, but the leftovers are great for lunch.

Grocery List - Week 1

Produce

• 8 oz fresh salsa
• 2 tomatoes
• 1 large head of romaine lettuce
• 1 head of butter lettuce
• 1 red onion
• 1 yellow onion
• 6 medium carrots
• 1 medium potato
• 1 lemon
• 1 bunch of fresh mint
• 4 scallions
• 1 red bell pepper

Dairy

• Plain low-fat yogurt (8 oz)
• 1 lb tofu
• 1 large egg
• 1 cup buttermilk
• 2 eggs
• grated Parmesan cheese (at least 1/4 cup)

Meat

• 2 skinless tilapia fillets
• 8 chicken cutlets (about 1 1/2 lbs) - for Thursday's meal; buy later in the week

Bread

• 12 corn tortillas (6-inch)
• 5 whole-wheat hamburger buns

Frozen

• Frozen corn kernels (at least 1/2 cup)

Grocery

• White-wine vinegar
• Olive oil
• Honey
• Spaghetti
• Cornmeal  (at least 3/4 cup)
• 1 15-oz can lentils
• Japanese curry sauce mix (at least 1/2 box)
• Pepitas/pumpkin seeds  (at least 1/3 cup)
• Ground cumin
• Ground coriander
• Japanese or other short-grain rice

Menu - Week 1

Sunday: 

• Fish Tacos with Tomatoes and Salsa - I used this recipe (halved) but substituted store-bought salsa for the salsa verde, and sliced up a tomato instead of the radish salad.
  
• Romaine Salad with Corn and Pepitas - substituting yogurt for the sour cream in the dressing

Monday:

• *Japanese curry (with tofu), rice - the recipe for this is on the back of the curry mix box.

Tuesday:

• *Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

Wednesday:

• Mediterranean Veggie Burgers with Mint-Yogurt Sauce (leftover)
• Homemade tortilla chips, salsa - brush corn tortillas with oil, sprinkle with salt, cut into wedges and toast in the toaster oven.  Serve with store-bought salsa (leftover from Sunday).
• Green salad

Thursday:

• *Crispy Chicken Cutlets with Creamy Romaine Salad - substituting yogurt for the sour cream in the dressing

Friday:

• Simple chicken carbonara - cut leftover crispy chicken cutlets into pieces and heat on the stovetop.  Meanwhile, boil a pot of water and start cooking 1/3 pound of spaghetti.  Beat 2 eggs  in a serving bowl with 1/4 to 1/2 cup of grated Parmesan cheese, salt, and pepper.  Add the chicken to the serving bowl.  When the spaghetti is cooked, transfer it to the serving bowl and toss with the egg mixture until the eggs cook a little.  
• Green salad

* Starred recipes make leftovers, either for the next day's lunch or for using later during the week.