Weekly Menu Plan 16

Monday – Cheesy Skillet Polenta and Eggplant Bake; Green Salad with Balsamic Dressing

Tuesday – Chicken and Bell Pepper Stir-Fry with a Sweet-and-Sour Sauce

Wednesday – Pasta with Mushrooms and Sage; Mixed Green Salad with Lemon-Garlic Dressing

Thursday – Crustless Spinach Quiche; Cheesy Tomato Dip; Garlic Bread

Friday – Seared Curried Fish with Warm Olive-Tomato Chutney; Asparagus Salad

Saturday – Pizza Four Kinds: White Cheese, Peas, Spinach, Asparagus; Egg and Avocado Salad

Sunday – Quesadillas with Caramelized Onions, Mushrooms, and Spinach; Guacamole and Salsa

Snack – Banana Chocolate Chip Cookies

Grocery List

Produce

  • 1 pound eggplant
  • 2 heads garlic
  • fresh basil
  • 2 bags of mixed baby greens
  • carrot
  • 2 bell peppers (red or orange or yellow)
  • fresh ginger
  • 3 onions
  • a few bunches scallions (need 22 individual scallions)
  • 1 medium red onion
  • 7 ounces shiitake mushrooms
  • 14 ounces cremini mushrooms
  • fresh sage
  • 4 lemons
  • 1 bunch parsley
  • 1 small onion (or 2 if you want to double the amount of Friday’s chutney)
  • 1 large tomato (or 2 if you want to double the amount of Friday’s chutney)
  • 1/2 cup mixed olives (or more if you want to double the amount of Friday’s chutney)
  • 1 orange (or 2 if you want to double the amount of Friday’s chutney)
  • cilantro
  • 1 bunch asparagus (reserve 2 stalks for Saturday’s pizza)
  • 3 avocados
  • 1 large package mushrooms (portabella, cremini, or white)
  • 1 package baby spinach
  • 2 medium tomatoes
  • 1 lime
  • 1 jalapeno (optional)
  • 1 banana

Dairy / Eggs

  • 1 very large chunk Parmesan cheese
  • 4 ounces fontina cheese
  • 12 eggs
  • small half-and-half
  • 4 ounces smoked gouda cheese
  • 1 15-ounce container ricotta cheese
  • smallest container ricotta cheese
  • 10 ounces mozzarella cheese
  • butter
  • milk
  • Monterey Jack cheese

Meat

  • 2 chicken breasts

Grains, Pastas, and Bread

  • instant polenta
  • rice
  • raw unsalted peanuts
  • 1 pound farfalle pasta (or campanelle or penne)
  • Bread for garlic bread (French stick, or panne)
  • 1 package whole wheat tortillas

Cans and Jars

  • 1 14.5 ounce can diced or strained tomatoes
  • chicken stock
  • 1 14.5 ounce container tomato sauce
  • chocolate chips (mixed)

Freezer section

  • 1 10-ounce package frozen spinach
  • 6 to 8 ounce fish fillets (barramundi, butterfish, cod, or farm-raised Chilean sea bass) – number of filets depending on the number of people to feed
  • Bread rolls (for Friday)
  • frozen peas (smallest package)
  • frozen cut spinach (smallest package)

Pantry Staples

  • olive oil
  • balsamic vinegar
  • Chinese rice wine or dry sherry
  • ketchup
  • soy sauce
  • rice vinegar
  • sugar
  • sesame oil
  • cornstarch
  • peanut or vegetable oil
  • dijon mustard
  • all purpose flour
  • nutmeg
  • paprika
  • Madras curry powder
  • rice flour or brown rice flour (optional)
  • active dry yeast
  • coconut oil
  • brown sugar
  • whole wheat pastry flour
  • vanilla
  • flaxseed meal
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