I hope you are using these weekly menus as GUIDES to help you plan your dinners. Much of it is up for your own interpretation as far as how much or how little you want to do from scratch. This week, for instance, both the “Lasagna” and “Saucy Scallops” are really good frozen meals Trader Joe’s makes. So they are quick and easy for us. I hope you’ll also note that I try and use the same ingredients multiple times. So the beef in the “Beef and Broccoli” is also used in the “Philly Cheesesteaks”, and the broccoli is used in the “Gluten Free Mac and Cheese”. As I get more time (HA!) I will start to build recipes for you on all of this.
GROCERY LIST:
Sirloin (enough for the beef and broccoli as well as Philly sandwiches)
Broccoli (enough for the beef and broccoli as well as mac and cheese)
Spaghetti (or rice depending on what you want your beef and broccoli over)
Salmon (I had some yummy wild king salmon in the freezer already)
Artichokes
Mushroom risotto (again, this is a frozen side I get from Trader Joe’s but feel free to make your own)
Gluten Free pasta shells
Fontina (maybe you have some left over from last week’s grilled cheese)
Whole wheat hoagie rolls (maybe you have some left over from last week’s meatball sub)
Lettuce and your favorite salad fixins (we like to mix this up, but always have lettuce and tomato at least)
Tortillas (large flour for the pizzadilla)
Pepperoni (for pizzadilla)
Mozzarella (for pizzadilla – maybe you have some left over from last week’s meatball subs)
Avocado
Shredded lettuce
Frozen lasagna
Saucy scallops
Riced cauliflower
