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Weekly Menu Plan 31

by Jennifer

‘Tis the season for corn…and more zucchini!

Monday – Spicy Barbecued Shrimp, Quinoa with Fresh Corn and Scallions

Tuesday – Grilled Vegetable Pizza

Wednesday – Green Gazpacho

Thursday – Orecchiette with Creamy Herb Ricotta Sauce, Grilled Zucchini Pepper Salad

Friday – Corn Chowder with Crab and Avocado

Saturday – Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime, S’mores Pizza

Sunday – Roasted Eggplant & Feta Dip, Better-than-Pita Grill Bread, Crudites

Grocery

Produce

  • fresh herbs of your choice (1/3 cup needed, I used chives, oregano, sage, thyme)
  • zucchini – 2 small for Tuesday’s dinner, 1 1/4 – 1 1/2 lbs for Thursday’s dinner
  • 5 red peppers
  • yellow pepper
  • 2 green peppers
  • fresh basil, LOTS
  • celery
  • corn – 3 large ears for Monday’s dinner, need 4 cups fresh kernels for Friday’s dinner (about 8 ears), and 3 – 4 ears for Saturday’s dinner
  • avocado
  • 2 red onions
  • large tomato
  • 2 bunches scallions
  • cilantro
  • parsley
  • 2 limes
  • cantaloupe
  • 3 large cucumbers plus 1 1/4 lbs cucumbers
  • 2 jalapenos
  • 5 oz baby spinach
  • crudites of your choice for Sunday’s dinner
  • 1 medium eggplant

Dairy

  • fresh whole milk ricotta (small)
  • Pecorino Romano cheese
  • pizza dough (unless you make your own…then you’ll need all-purpose flour, whole wheat flour, cornmeal, and yeast, all of which should be in your pantry anyway!) – about 3 lbs total
  • shredded mozzarella cheese (need 3 cups)
  • shredded Cheddar cheese
  • 8 oz Pepper Jack cheese
  • nonfat plain Greek yogurt (small)
  • 4 oz crumbled feta cheese

Pastas, Grains, Legumes

  • 1 lb. orecchiette
  • quinoa
  • stale white bread (pantry??), need 3 slices
  • graham crackers

Cans, Bags, Bottles and Jars

  • 13.5 oz. can light coconut milk
  • vegetable broth
  • kalamata olives (preferably pitted)
  • ketchup (preferably without high fructose corn syrup)
  • molasses
  • walnuts
  • sweetened condensed milk
  • 7 oz jar marshmallow fluff (preferably one without high fructose corn syrup)

Freezer Section/Fish Counter (which may not be near each other, but you can buy fish/seafood at either place!)

  • 8 oz lump crab meat
  • 2 lbs large shrimp

Pantry Staples

  • extra-virgin olive oil
  • vegetable oil
  • freshly ground black pepper
  • kosher salt, sea salt
  • balsamic vinegar
  • sherry vinegar
  • red wine vinegar
  • brown sugar
  • sugar
  • unsalted butter and/or ghee
  • onions
  • garlic, lots
  • sesame oil
  • low-sodium soy sauce
  • chile paste with garlic
  • cornmeal
  • cayenne pepper
  • all-purpose flour
  • yeast
  • eggs
  • chocolate chips
  1. Spicy Barbecued Shrimp, Quinoa and Fresh Corn with Scallions Leave a reply
  2. Grilled Vegetable Pizza Leave a reply
  3. Green Gazpacho Leave a reply
  4. Orecchiette with Creamy Herb Ricotta Sauce, Grilled Zucchini Pepper Salad Leave a reply
  5. Corn Chowder with Crab and Avocado Leave a reply
  6. Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime Leave a reply
  7. S’mores Pizza Leave a reply
  8. Almond-Cranberry Quinoa Cookies Leave a reply
  9. Roasted Eggplant & Feta Dip, Better-than-Pita Grill Bread, Crudites Leave a reply