Let's Shop!

I’ve been asked by a friend to post my weekly menu, so that ya’ll can get a better idea of what I’m eating, and perhaps get an idea of what you might want to shop for this week! All recipes are available upon request – just drop me a message and I’ll send them over. (This post would be a mammoth one if I included them all!) The following is what I shopped for on Sunday, and what is planned for the week (until Saturday).

Breakfast:
Oatmeal (Becky Grubius recipe) – Bring one cup of water, some cinnamon, and a handful of raisins or dried cranberries (or any other dried fruit) to a boil. Add ½ cup of oats and bring to a simmer. Cover & let stand until water is absorbed.  

Lunch:

Cambell’s 100% Natural soup – each can is two servings. I split the can into two containers and place in the fridge. Voila – lunch for two days!

Multi-grain tortilla chips & all natural (or homemade) salsa

Salad with cubed ham or chicken and lite Caesar dressing

Shrimp Cocktail – yes! I’m that fancy! Shrimp is low in calories, and is deliciously good for me! I buy a large bag of frozen shrimp and thaw only what I need for my lunch.

Baked potato with butter – I buy the pre-wrapped taters at the store so they are all ready to pop in the micro. However, I hope to grow some of my own this summer!

Dinner:

Ginger & Lime Baked Fish – served with brown rice.

Crispy Chicken with Horseradish (I had this last night – yummy!)

·         One pound chicken breast

·         ¾ cup bread crumbs

·         ¼ teaspoon kosher salt

·         ¼ teaspoon fresh ground pepper

·         2 tablespoons prepared horseradish

·         1 tablespoon Dijon mustard

·         ¼ cup white wine (I used Pino Grigio, and had a glass with dinner).

·         Mix bread crumbs, salt, and pepper on a plate and set aside. In a bowl, combine the horseradish, mustard, and wine. Cut chicken in 4 oz pieces, coat with wet mixture, then cover with bread crumbs. Bake at 400 degrees for 20 – 30 minutes, or until chicken is cooked through.

·         Serve with vegetable side of choice, or salad.

Italian Pot Roast (slow cooker meal)

Slow Cooker Lasagna (with 100% whole wheat noodles)

Peasant Soup

·         One pound ground lamb (I found this at Family Fare in Hastings)

·         1 medium onion, chopped

·         2 stalks celery, chopped

·         ¾ cup quick cooking barley

·         1 (15 ½ oz) can of diced tomatos

·         5 cups vegetable broth

·         2 garlic cloves , diced

·         1 large or 2 small zucchini, diced

·         10 oz frozen mixed vegetables

·         Bay leaf

·         ¼ teaspoon thyme

·         ¼ teaspoon oregano

·         ¼ cup dried parsley

·         In a large pot cook lamb, onion, and celery until lamb is no longer pink. Drain fat and add tomatoes, garlic, bay leaf, and broth, and bring to a boil. Add barley, zucchini, frozen veggies, and spices.  Reduce to a simmer for 30 minutes.

So there you have it! This is the menu for my week, and as I said, additional recipes are available upon request.  I didn’t add snacks, but most often eat red peppers, Skinny Cow ice cream bars, pickles, or cereal. What do you think? Any suggestions on my menu are greatly appreciated!