May 30, 2014

Grocery List- Week 3

Yum
Meals for the week:
- spinach, tomato, and avocado nachos
- pasta with garlicky greens and capers
- teriyaki stir-fry with noodles and tofu

Produce
  • 7 ounces of mixed greens (I used a kale, spinach, and chard blend, but there are many options)
  • 6 garlic cloves
  • 1 orange
  • 1 lemon
  • 1 avocado, cubed
  • 2 cups of chopped spinach
  • 1 pint cherry tomatoes
  • 2 onion
  • 2 cups broccoli florets
  • 1 red bell pepper
  • 1 bunch cilantro
  • 1 package of extra firm tofu
Baking/Nuts
  •  1 tablespoon brown sugar
Spices/Oils/Vinegars
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
Ethnic
  • 1/4 cup tamari (type of soy sauce)
  • 2 tablespoons toasted sesame oil
  • 9.5 ounces soba or ramen noodles
Pasta/Beans/Canned Goods
  •  1 pound of pasta, small cut (ex. shells or bow ties)
  •  2 tablespoons capers (by the olives)
Freezer
  • 1/2 package of veggie crumbles (vegetarian ground beef) (optional for nachos, could be subbed with chicken, steak, or black beans)
Dairy
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mexican cheese (I used crumbling cheese)
  • 1/4 cup butter (1/2 stick) 
  • 1/2 cup sour cream
Seafood/Meat
  •  
Miscellaneous
  • 1 bag of tortilla chips

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