Week 2: Shopping List and Recipes

Week 2: Shopping List
 
Meat
(1, 3) 2 lb ground beef

(2,6) 1.5 lb chicken breast

(5) 8 oz deli turkey

(5,7) 1 pkg turkey bacon


Refrigerated

(2, 3, 5,7) 16 oz colby jack cheese

(3,7) 8 oz sour cream

(6) 8 oz fat free cream cheese


Fresh Produce

(2) 2 avocados

(4,5) 1 bunch romaine lettuce

(3) 1 head iceburg lettuce (or small bag shredded)

(3,4,5) 6 roma tomatos

(7) 8 russet potatoes or small bag

(7) 1 bundle green onions

(4) 1 bundle fresh basil

(1,) small bag baby carrots

*desired fruit to use as sides


Canned/Packaged

(1) pkg sloppy joe seasoning

(3) 1 pkg taco seasoning
(6) 1 pkg. Ranch dressing mix

(1) 6 oz can tomato paste

(1) 1 package hamburger buns

(2) 1 can Hunts Pasta Sauce

(3,5) 10 count flour tortillas (2 pkg. for a family of 5 or more)

(3) 1 bag corn tortillas

(4) 20 oz bowtie pasta

(4) 16 oz jar Alfredo sauce (Light or Sun-dried Tomato Basil)(6) 1 can diced tomatoes with green chilies

(6) 1 can black beans

(6) 1 can corn

(6) 1 can reduced fat evaporated milk

Staples
eggs, rice, milk, salt, pepper, bread crumbs, flour, oil, parmesan cheese, ranch dressing, chili powder, onion powder

　
Meal 1: Sloppy Joes
1 lb ground Beef
1 sloppy joe seasoning packet
1-6 oz can tomato paste
4-6 hamburger buns

　
Brown ground beef; drain excess fat. Add tomato paste, 1 1/4 cups water and seasoning packet. Stir and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve on hamburger buns and with carrot sticks
　

Meal 2: Chicken Parmesan with Avocado
Adapted from Cuisine Paradise

2-3 boneless skinless chicken breasts, halved lengthways
1/2 cup flour
2 tablespoons milk
2 eggs
1 1/2 cups breadcrumbs
2 tablespoons oil
1/2 cup pasta sauce
2 avocados
1/2 cup cheese
romaine lettuce
　

Preheat oven to 350 degrees. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs. Place on prepared baking sheet. Lightly spray or brush the prepared chicken with oil, bake for 10 minutes (turning after 5 minutes). Spread 1 heaping tablespoon pasta sauce over each chicken breast. Arrange avocado slices over sauce and sprinkle with cheese. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

Chop up romaine lettuce and serve with desired dressing and chicken.

　

Meal 3: Homemade Crunchwrap Supreme
Adapted from Culinary Couture Blog

6 large flour tortillas
6 small corn tortillas
1 pound ground beef
1 package taco seasoning
sour cream
cheese
shredded lettuce or iceburg lettuce chopped
2 roma tomatos, diced

　
Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside. Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy. Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed.

　
Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve.

　

Meal 4: Tuscan Pasta with Tomato-Basil Cream
20 oz. package bowtie pasta
1 (16-oz.) jar sun-dried tomato Alfredo sauce or regular light Alfredo sauce
2 roma tomatos, diced
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce into a medium saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta and serve with fruit.


Meal 5: Chicken Club Wraps
4-6 tortillas
8 ounces deli turkey
shredded cheese
8-10 slices cooked turkey bacon
4-6 tablespoons ranch dressing
2 roma tomatos, sliced
Romaine lettuce

　
Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.
Fold sides in and then roll up.

　

Meal 6: Crock Pot Cream Cheese Chicken Chili
Adapted from: Rita's Recipes

2 chicken breasts, still frozen
1 can tomatoes with green chilies
1 can corn kernels, undrained
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
cooked rice

Place the chicken in the crock pot. Top with the tomatoes, corn, beans, ranch dressing, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice.

　

Meal 7: Baked Potato Casserol
Adapted from: Very Best Baking

8 medium potatoes peeled and cut into 1-inch chunks
1 cup evaporated milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded cheese
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions


Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Preheat oven to 350° F. Grease 2 1/2- to 3-quart casserole dish. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

Tip: This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

　
Serve with fruit