May 21, 2014

Grocery List- Week 2

Yum
Meals for the week:
-parmesan crusted tilapia alongside kale and quinoa salad with smoked paprika dressing
-italian zucchini boats with garlic and caramelized onion smashed potatoes
-green bean and feta pasta

Produce
  • 5 oz kale (spinach would also work
  • 2 pints cherry or grape tomatoes
  • 3 red onions
  • 3 zucchini (medium)
  • 1 garlic bulb
  • large tomato  
  • 1/2 cup fresh mushrooms  
  • 1 lemon 
  • 1 pound fresh green beans
  • 1 package of fresh basil 
  • 2 1/2 pounds of red potatoes 
Baking/Nuts
  • 1/2 cup pine nuts
Spices/Oils/Vinegars
  • 1/4 cup sherry wine vinegar (red wine vinegar would also work)
  • 2 1/2 teaspoons smoked paprika
  • 1 cup olive oil
  • 1/4 tsp crushed red pepper flakes
  •  1 teaspoon paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 3 tbsp of balsamic vinegar
Pasta/Beans/Canned Goods
  • 1 1/2 cups cooked black beans (roughly a heaping 1/2 cup of dry beans)
  • 1/2 cup of quinoa
  • 1 pound of pasta (small cut such as shells)
Freezer

Dairy
  • mexican crumbling cheese
  • 1 cup shredded parmesan cheese 
  • 1 stick of butter 
  • 7 ounces of feta cheese, crumbled 
  • 1/4 cup milk
Seafood/Meat
  • 2-3 pounds of fresh caught tilapia (any white fish will work, however, always opt for fresh caught not farmed)
Miscellaneous

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