Weekly Menu Plan 27

by Jennifer

You know it’s summer when you’re eating a lot of zucchini.  This week’s menu features zucchini in three different dinners;  enjoy!

Monday – Penne with Zucchini, Walnuts and Pesto

Tuesday – Caramelized Onion and Fontina Frittata (with a salad and No-Knead Bread)

Wednesday – Swiss Chard with Cannellini Beans, Saffron and Tomatoes

Thursday – Teriyaki Noodles with Tofu and Vegetables

Friday – Curried Salmon and Mixed Pea Salad;  Coffee Kahlua Brownie Ice Cream

Saturday – Zucchini Pizza with Grape Tomatoes and Feta Cheese;  Free-Form Nectarine and Almond Tart (served with Vanilla Frozen Yogurt and Salted Caramel Sauce)

Sunday – Summer Squash Lasagne

Grocery List

Produce

  • zucchini – 3 small – medium, 1 large, plus 1 1/2 lbs combined zucchini/summer squash
  • 1 pint cherry or grape tomatoes
  • fresh basil, and lots of it (making pesto and for lasagne and pizza)
  • mixed fresh herbs as desired (marjoram, sage, thyme)
  • green salads for zucchini pizza, frittata and lasagne if desired
  • carrots
  • bok choy, about 10 oz (small bunch)
  • 2 bunches scallions
  • 1 1/2 lbs mix of snow peas and sugar snap peas
  • lime
  • lemon
  • romaine lettuce (7 cups)
  • 3 Vidalia onions
  • 2 bunches Swiss chard
  • 2 tomatoes
  • 4 – 5 nectarines
  • fresh cherries (2 cups, pitted) or you can use frozen

Dairy

  • 1 lb pizza dough unless you make your own
  • shredded part-skim mozzarella cheese – 8 oz plus 3/4 cup
  • reduced-fat crumbled feta cheese (2 oz)
  • fontina cheese (3/4 cup diced)
  • 2 cups ricotta cheese
  • eggs
  • 14 oz extra-firm tofu
  • small container nonfat plain Greek yogurt
  • 2% milk
  • skim milk
  • pie crust, unless you make your own (single crust needed)
  • heavy cream (1 pint)

Frozen

  • peas (can also use fresh, need 1/2 cup)
  • 1 1/4 – 1 1/2 lbs salmon steaks (can also use fresh)
  • vanilla frozen yogurt

Pastas and Grains

  • 1 package no-boil lasagne noodles
  • 8 oz brown rice noodles
  • bread for garlic toast with Swiss Chard dinner
  • whole wheat penne, 14.5 – 16 oz

Cans, Bags, Bottles and Jars

  • 24 – 25 oz jar marinara sauce
  • teriyaki sauce (such as Soy Vay’s Island Teriyaki)
  • mango chutney, such as Major Grey’s
  • saffron if this isn’t in your pantry/spice rack
  • 15 oz can cannellini beans
  • walnuts
  • pine nuts
  • almonds (sliced)
  • dark brown sugar
  • caramel sauce (optional;  you can make your own with sugar, butter and heavy cream)
  • instant espresso powder
  • Kahlua

Pantry Staples

  • unsalted butter
  • extra-virgin olive oil
  • neutral oil suitable for high heat (grapeseed, peanut, coconut)
  • garlic
  • cooking spray
  • kosher salt, sea salt, freshly ground black pepper
  • reduced-fat mayonnaise
  • spices:  curry powder, cayenne, ground cinnamon
  • Parmesan or Parmigiano-Reggiano
  • yeast
  • whole wheat flour
  • bread flour
  • vanilla extract
  • powdered sugar
  • sugar
  • (not sure where to put brownies on this list, for the ice cream…hmmm)
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