Let me help you!

Let's face it, we are all busy.  Here are grocery list for 3 dinners to help you plan your meals and grocery shop for the week  The grocery list for the following week will be posted by Friday and then the meals quickly following.  Just click on the week for the list and then the meals for the recipes.  The grocery list only contains ingredients for the recipes listed and not any serving suggestions.  Try to buy organic items when possible.

Most of these recipes are tailored to feed 4-6 people (please check the specific recipe before heading to the store!) so adjust your grocery list as needed.  Most of the recipes my family uses are vegetarian, however, you can always add fish/meat/chicken.  At the bottom of every post is a print friendly button so that you can print! :)  Make sure to cross off what you already have on hand (my only assumption is that you have course salt, sea or kosher, and freshly ground black pepper), even common pantry items are on the list.


Week 1

-crispy mushroom, spinach and avocado quesadillas
-pasta with roasted asparagus and orange gremolata
-eggs over rice with spinach and tofu

Week 2


-parmesan crusted tilapia (any white fish will work) alongside kale and quinoa salad with smoked paprika dressing
-italian zucchini boats with garlic and caramelized onion smashed potatoes
-green bean and feta pasta

Week 3

-spinach, tomato, and avocado nachos
-pasta with garlicky greens and capers
-teriyaki stir-fry with noodles and tofu

Week 4

-blackened tofu with corn and onion grits (shrimp or chicken can be equally substituted in this recipe for the tofu)
-mushroom and herb spaghetti squash
-corn, tomato, and avocado salad with cilantro-lime dressing 

Week 5 

-black bean and pineapple enchiladas 
-quinoa tabbouleh with your choice of meat (I'll be using black bean burgers!)
-grilled vegetables with polenta croutons drizzled with a balsamic reduction (can be a main dish or side)

Week 6

-orzo stuffed peppers with feta and mint 
-gnocchi with spinach and peas in a lemon cream sauce 
-chili roasted sweet potatoes with black beans and rice served with your favorite corn bread (I'm making jalapeno corn bread and it's AMAZING!)

Week 7

-tofu with asparagus and quinoa
-arugula salad with carrots and garlic chips (can be a vegetarian salad or as a side for your favorite meat/seafood)
-yogurt mushrooms with tomatoes over rice 

Week 8 
-cucumber, onion, and feta salad with yogurt dressing served with your choice of grilled meat/seafood/tofu
-soba noodles with bok choy in sesame dressing
-sauteed greens and crispy sage with polenta

Week 9

-rosemary butternut squash lasagna
-lemon grilled fish with corn salad (tofu or chicken can be substituted for the fish)
-"deconstructed" eggplant parmesan

Week 10 

-tofu and mushrooms with szechuan brussel sprouts over rice (chicken or beef can be subbed for the tofu)
-pasta with a light sweet potato cream sauce and kale chips
-lemon zested vegetables with cheesy herb grits 

Week 11

-mexican pizza
-pasta with broccoli rabe and sun-dried tomatoes
-thai fried rice with tofu  

Week 12

-spiced okra and lentils
-stir-fried green beans and mushrooms over rice
-asparagus, lemon and tarragon pasta

Week 13

-leek and asparagus risotto
-cold sesame noodles with vegetables and peanut sauce
-roasted butternut squash and radicchio served with crusty bread or the meat/seafood of your choice

Week 14

-vegetable fried rice
-pasta with fresh tomato concassé and olives served with crusty bread
-tortilla casserole with guacamole served with chips and salsa

Week 15

-mushroom marsala pasta served with crusty Italian bread
-roasted tomato and corn grits with shrimp (you can substitute the shrimp for tofu or thinly sliced chicken breast)
-taco salad in tortilla bowls with avocado dressing 

Week 16

-pasta with spinach pesto and roasted tomatoes
-red lentils with coconut and potatoes over basmati rice
-asian salad with peanut dressing

Week 17

-herb mashed potatoes with blackened seasoning for fish/chicken/tofu
-baked lemon pasta
-veggie pot pie

Week 18

-leek and apple stuffed acorn squash
-pasta with garlic cauliflower sauce
-sweet and sour tofu with bok choy over rice

Week 19

-corn and bean stuffed poblano chilies with cilantro-tomatillo sauce
-broccoli and squash salad with tahini dressing
-pasta with roasted cauliflower and lemon zest

Week 20

-barley pilaf with white beans and broccoli (can be eaten as a vegetarian main course or used as a side for your favorite meat)
-chicken lettuce wraps
-spinach, almond, and feta pasta

Week 21

-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

Week 22

-cajun chicken fettuccine
-roasted vegetable salad with balsamic dressing
-parmesan rice with the meat or seafood of your choice (I chose blackened tuna)

Week 23

-baked kale and chicken pasta
-fajita quesadillas served with chips and salsa/guacamole
-crock pot sweet potato lentil soup served with grilled cheese or a baguette

Week 24

-crock pot corn and red pepper chowder served with tortilla chips or cheese quesadillas
-zucchini noodles with shrimp and almond pesto (you can use chicken instead of shrimp if you prefer) served with a crusty french baguette
-roasted cauliflower curry with greens and quinoa served with nan and cucumber raita

Week 25

-crock pot potato and white bean chowder
-chicken and grits (tofu or tempeh can by substituted for the chicken)
-kale and coconut stir fry 

Week 26

-eggplant parmesan with creamed spinach served with marinara pasta
-the best roasted chicken served with your favorite vegetable or mashed potatoes
-slow cooker coconut curry lentil soup

Week 27

-zucchini and lemon spaghetti served with a crusty baguette
-blackened fish with avocado corn salsa served with chips and salsa or a veggie
-korean bbq bowl with quinoa

Week 28

-chickpea and kale shakshouka served with toast
-cauliflower and quinoa burgers with greek salad
-potato, leek, and pear gratin served with grilled chicken or steak