Meal Plan Monday – Week 5

Links, highlighted in red, are 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 different varieties of cheese
Honey Chipotle Dressing (my salad dressing choice this week)

Monday-Sunday Dinner

(M) Red Beans and Rice, Sweet Potato Cornbread

(T) Ground Beef Taco Casserole, Steamed Frozen Corn

(W) Black-Eyed Peas and Greens, Brown Rice, Leftover Sweet Potato Cornbread

(T) One Pot Cajun Chicken Pasta, Steamed Frozen Broccoli

(F) Leftovers or Take Out

(S) Chicken Pad Thai

(S) Instant Pot Beef Stew

Grocery List Week 5

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

Grocery List for Dinner Menu Only:

Dairy
Cheddar Cheese (total of 1 1/2 cups)
Monterey Jack Cheese (total of 1 1/2 cups)
Eggs (total of 4)
Sour Cream (total of 1/2 cup)
Whole Milk (total of 3/4 cup)
Heavy Cream (total of 2 tablespoons)

Frozen Foods
Frozen Corn (12-16 ounces)
Frozen Broccoli Florets (12-16 ounces)
Frozen Peas (total of 2 cups)

Meat
Chuck Roast or Stew Meat (total of 3 pounds)
Lean Ground Beef (total of 1 pound)
Boneless, Skinless, Chicken Breasts (total of 1 pound)
Boneless, Skinless, Chicken Thighs (total of 1 pound)
Andouille Sausage (total of two, 12-ounce packages)

Pantry
Chicken broth (total of 7 cups – use this recipe after slow cooking a whole chicken)
Beef Broth (total of 3 cups)
Vegetable Broth (total of 6 cups)
Chili Paste (like Sambal Oelek – 1 tablespoon)
Salsa (total of 15 ounces)
Tomato Paste in Tube (total of 2 tablespoons)
Tomato Paste (one 6 ounce can)
Yellow Cornmeal (total of 1 1/2 cups)
Whole Wheat Flour (total of  1 cup)
Baking Powder (total of 1 tablespoon)
Instant/Minute Tapioca (total of 2 tablespoons)
Whole Wheat Rotini (total of 12 ounces)
Whole Wheat Fettucine (total of 8 ounces)
Long Grain Brown Rice (total of 4 cups)
Low-Sodium Soy Sauce (total of 5 tablespoons)
Rice Vinegar (total of 2 tablespoons)
Fish Sauce (total of 2 tablespoons)
Turbinado Sugar (total of 3/4 cups)
Grapeseed Oil (I use instead of Canola oil)
Olive Oil (total of 1/2 cup)
Smooth Peanut Butter (total of 2 tablespoons)
Unsalted Peanuts (total of 1/2 cup)
Pinto Beans (total of one 15 ounce can)

Produce 
Carrots (total of 4)
Celery (total of 1/2 bunch)
Garlic (total of 16 cloves)
Onion (total of 5)
Green Onion (total of 2)
Matchstick Carrots (total of 1 1/2 cups)
Limes (total of 1)
Red Bell Pepper (total of 3)
Baking Potatoes (total of 2 )
Sweet Potatoes (total of 1)
Bean Sprouts (total of 6 ounces)
Fresh Greens (total of 12 ounces)
Parsley (optional garnish)
Cilantro (optional garnish)
Romaine Lettuce (optional topping for Ground Meat Taco Casserole)
Tomato (total of 1) (optional topping for Ground Meat Taco Casserole)

Spices
Bay Leaves
Ground Cumin
Ground Oregano
Ground Coriander
Whole Nutmeg
Ground Ginger
Smoked Paprika
Cajun Seasoning
Chili Powder
Cayenne Pepper
Cinnamon
Kosher Salt
Salt
Black pepper

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

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