December 11, 2014

Grocery List- Week 21

Yum
Meals for the week:

-grits with rosemary onions and a fried egg served with toast
-chicken tortilla soup served with cheese quesadillas
-stir fry with tofu and asparagus over rice

Produce
  • 2 large onion
  • 4 teaspoons fresh rosemary leaves
  • 1 green bell pepper
  • 8 garlic cloves
  • 1 package of tofu 
  • 1 bunch green onions
  • 3 inches of ginger root 
  • 1 bunch of asparagus
  • 4 cups spinach, or chopped kale, or chopped chard
  • 1 lime
  • 1 small handful fresh basil
Baking/Spices/Nuts
  • 2 cups stone-ground yellow corn grits
  • 1 teaspoon old bay spice 
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons cornmeal  
  • 1 teaspoon crushed red pepper flakes 
  • 1/2 cup cashews 
  • dried mint, to taste 
Dressings/Oils/Vinegars
  • 5 tablespoons olive oil
Ethnic
  • 2 tablespoons toasted sesame oil 
  • 1/4 cup hoisin sauce
Pasta/Rice/Beans/Canned Goods
  • 32 ounces chicken or vegetable stock
  • 32 ounces chicken stock
  • 1, 10 ounce can diced tomatoes 
  • 1, 4 ounce can diced green chilies
  • 3 tablespoons tomato paste
  • 3 cups cooked black beans (1 cup dry/2 cans, drained)
  • 4-5 cups cooked rice 
Freezer

Dairy
  • 8 tablespoons butter
  • 4-6 eggs
Seafood/Meat
  • 2 whole boneless, skinless chicken breasts (if you are using organic, which I would HIGHLY recommend, then you may want to use 3 since they are quite a bit smaller)
Miscellaneous
  • chicken tortilla soup toppings (you may use a few or all of them):
    • sour cream
    • diced avocado
    • salsa 
    • grated cheese
    • chopped fresh cilantro 
    • crushed tortilla chips