Meal Plan Monday – Week 20

I‘m going to continue to eat a lower carbohydrate breakfast and lunch but a regular whole foods diet at dinner.

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

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

Two egg whites scrambled in 1 teaspoon of non-salted butter
Two slices of uncured turkey bacon

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

Choice of salad greens and raw vegetables
Boiled eggs, peeled and diced
Freshly shredded or cubed cheese from different varieties of cheese
Salad Dressing of Choice

Monday-Sunday Dinner

(M)   Takeout (Papa John’s 1/2 priced pizzas. Use code GIVEME50. Gluten-free crust is made from Ancient Grains and is very good and if you don’t add ham, bacon, or pepperoni which are not nitrate free, it will be a decent real food pizza!)

(TU)  Shrimp Quesadillas, Pico de Gallo, Steamed Corn

(W)     One Pot Cheeseburger Macaroni, Steamed Peas

(TH)  Pork Tenderloin, Baked Potatoes, Steamed Green Beans

(F)      Leftovers

(SA)    Two-Ingredient Barbecue Chicken, Southern Style Potato Salad, Sauteed Green Beans

(SU)    Spaghetti Carbonara, Steamed Broccoli

Grocery List – Week 20

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

Grocery List for Dinner Menu Only:

Dairy
Butter, unsalted (total of 1 1/8 cups)
Eggs (total of 4 large)
Monterey-Jack Cheese, freshly shredded (total of 2 cups)
Parmesan Cheese, freshly grated (total of 1/2 cup)
Sharp Cheddar Cheese, freshly shredded (total of 1 cup)
Whole Milk (total of 2 cups)

Frozen
Broccoli (total of 12-ounce bag)
Corn (total of 12-ounce bag)
Green Beans (total of 12-ounce bag)
Peas (total of 12-ounce bag)

Meat
Bacon (total of 6 slices)
Lean Ground Beef (total of 1 pound)
Chicken Thighs (total of 2 pounds)
Pork Tenderloins (total of 2 pounds)
Shrimp, peeled and deveined (total of 12 ounces)

Pantry
Barbecue Sauce (total of 2 cups)
Canola Oil (total of 1 tablespoon)
Cornstarch (total of 1 tablespoon)
Mayonnaise (total of 3/4 cup)
Olive Oil (total of 3 tablespoons)
Sweet Relish (total of 1 tablespoon)
Mexican Tomato Sauce (total of 8-ounce can)
Tony Chachere’s Seasoning Salt (total of 1/2 teaspoon)
Turbinado Sugar (total of 1 teaspoon)
Red Wine Vinegar (total of 1 tablespoon)
White Whole Wheat Flour Tortillas (total of 8)
Whole Wheat Elbow Macaroni (total of 1 1/2 cups)
Whole Wheat Spaghetti (total of 8 ounces)

Produce
Celery, (toalal of 1 cup, chopped)
Cilantro (bunch)
Garlic (total of 4 cloves plus 1 teaspoon, freshly grated)
Green Beans (total of 1 pound)
Green Bell Pepper (total of 1)
Red Bell Pepper (total of 1)
Green onions (total of 1/2 bunch)
Jalapenos (total of 4)
Lime (total of 1)
Green Onions (bunch)
Onion (total of 1 plus 2 tablespoons)
Parsley (bunch)
Red Onion (total of 3)
Roma Tomatoes (total of 12)
Russett Potatoes (total of 3 pounds plus 4 extra)

Spices
Garlic Powder
Mustard
Onion Powder
Paprika
Sage

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s