Meal Plan Monday – Week 3

Links (highlighted in red) are to the recipes I am making this week. The recipes I’m using come directly from my personal recipe book page on the Plan to Eat website.

Monday-Sunday Breakfast (I have the same thing for breakfast each day.)

Instant Pot Whole Milk Plain Yogurt
Honey
Granola

Monday-Sunday Lunch (I have a tossed chef salad each day. I vary the salad dressings and type of shredded cheese and beans I add.)

Choice of salad greens and raw vegetables
Canned beans, drained and rinsed
Boiled Eggs, peeled and diced
Freshly shredded or cubed cheese from various blocks of cheese
Honey Chipotle Dressing (my salad dressing choice this week)

Monday-Sunday Dinner

(M) Cheesy Broccoli Chicken Casserole, Steamed Carrots

(T) Spaghetti with Meat Sauce, Steamed Green Beans

(W) Crock Pot Chicken and Wild Rice Soup, Whole Wheat Garlic Drop Biscuits

(T) Honey Mustard Pork Chops, Mashed Potatoes, Steamed Peas

(F) Leftovers or Take Out

(S) One Pot Green Chili Rice with Chicken, Steamed Corn

(S) Instant Pot Sunday Pot Roast with Vegetables

Grocery List – Week 3

This is my Grocery List, that I use to shop online at Walmart Grocery.

Grocery List for Dinner Menu Only:

Dairy

Butter (total of 1/4 cup)
Cheddar Cheese (total of 2 cups)
Parmesan Reggiano cheese (total of 1 cup)
Frozen Foods
Frozen Corn (12 ounces)
Frozen Green Beans (12 ounces)
Frozen Green Peas (12 ounces)
Meat
Lean Ground Beef (total of 1 pound)
Boneless, Skinless, Chicken Breasts (total of 1 pound)
Pork Chops, Boneless Center Cut (total of 2 pounds)
Beef Chuck Roast (total of 3-4 pounds)
Cooked, Bite-Sized Cubed Chicken (total of 6 cups)
Pantry
Beef Broth (total of 2 cups)
Chicken Broth (total of 10 cups)
Dijon Mustard (total of 2 tablespoons)
Salsa Verde (total of 3/4 cup)
Onion Soup Mix (total of 1 envelope or this recipe)
Crushed Tomatoes (total of one 28-ounce can)
Tomato Paste (total of 2 tablespoons)
Tomato Sauce (total of one 8-ounce can)
Mayonnaise (total of 1/3 cup)
Olive Oil (total of 1/4 cup)
Whole Wheat Flour (total 1/4 cup)
Whole Wheat Spaghetti Pasta (total of 12-16 ounces)
Long Grain Brown Rice (total of 2 cups)
Cooked Brown Rice (total of 3 cups)
Wild Rice-Brown Rice Blend (total of 3/4 cup)
Low-Sodium Soy Sauce (total of 1 tablespoon)
Turbinado Sugar (total of 2 teaspoons)
Honey (total of 2 tablespoons)
Grapeseed Oil (I use instead of Canola oil)
Produce 
Broccoli florets (total of 4 cups)
Carrots (total of 2)
Baby Carrots (total of 1 pound bag)
Celery (total of 2 stalks)
Garlic (total of 10 cloves)
Onion (total of 3)
Parsley (total of 1 bunch)
Baby Red Potatoes (total of 1 pound)

Spices
Bay leaves
Dried Rosemary
Dried Sage
Dried Thyme
Dried Basil
Garlic Powder
Ground Oregano
Paprika
Kosher Salt
Salt
Black pepper

E-mail this post to yourself and then open it on your smartphone to shop!

 

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