Week 2 Menu Plan

Click on each photo for the recipe. Scroll down for the shopping list!

Monday - Chicken with Garlic and Oregano with a side of Garlic Bread and Green Salad

Tuesday - Macaroni and Cheese with Broccoli

Wednesday - Spiced Coconut Red Lentil Soup with Spinach and Fontina Cheese Bruschetta

Thursday - Polenta with Mushrooms and Eggs with a side of Tomato Salad

Friday - Risotto with Peas

Saturday - Quesadillas with caramelized onions, mushrooms, and spinach, with a side of Guacamole and Salsa (including kid-friendly guacamole)

Sunday - Company Pot Roast with Buttered Noodles and Sauteed String Beans with Shallots

Shopping list:

Produce:

  • 1 package salad greens of your choice
  • 2 bags baby spinach
  • 2 pints baby tomatoes
  • 2 tomatoes
  • 2 lemons
  • 1 lime
  • 1 jalapeno (optional)
  • 3 little heads of broccoli (or 2 big ones)
  • 2 bunches green onions
  • 2 large containers mushrooms (your choice)
  • cilantro (1 bunch)
  • 2 avocados
  • 4 medium carrots
  • 1 small bunch celery
  • 2 medium leeks
  • package frozen petite peas
  • fresh thyme (or you can use dried)
  • fresh rosemary (or you can use dried)
  • 1 1/2 pounds string beans
  • 2 shallots

Breads:

  • 1 French baguette
  • Ciabatta bread
  • 1 or 2 packages whole wheat tortillas (I used Trader Joe’s brand)

Dairy:

  • milk
  • 1 1/4 cups grated cheddar cheese (not too sharp) (about 5 ounces)
  • 2 cups grated parmesan cheese (about 5 ounces)
  • one block Monterey Jack cheese
  • small block Fontina cheese
  • Eggs
  • plain yoghurt (for the kids guacamole)

Canned Goods / Grains / Pasta:

  • 1 lb pasta shape of your choice
  • 1 lb dried noodles
  • 1 cup red lentils
  • 1 small can coconut milk
  • dried polenta (1 cup) (I used Bob’s Red Mill)
  • risotto rice (1 1/2 cups)
  • chicken / vegetable stock (3 cups)
  • chicken stock (1 quart)
  • 1 28 ounce can diced tomatoes

Meat:

  • 2 chicken breasts (for 4 people), or more
  • 1 4 to 5 pound boneless beef chuck roast

Pantry / fridge staples:

  • olive oil
  • dijon mustard
  • garlic (lots!)
  • onions
  • butter
  • garlic powder
  • oregano
  • paprika
  • flour
  • soy sauce
  • nutmeg
  • ground corisnder
  • cumin
  • turmeric
  • 1/4 cup dry white wine or extra dry white vermouth
  • sugar
  • red wine (pinot noir or burgundy) (2 cups)
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