Meats:
1 pound chicken breast tenderloins
4 boneless, skinless chicken breasts
1 pound salmon steak
1 roasted deli chicken (or buy a roaster and cook it at home)
4 lamb chops
1 pound bay scallops (Bay scallops are the smaller ones. Just remember that the sea is bigger than the bay, so sea scallops are bigger than bay scallops.)
Dairy:
Plain Greek yogurt
Grated Parmesan cheese
8 ounces of grated Jack cheese
8 ounces goat cheese
Frozen Food:
1 loaf frozen whole wheat bread dough (or make your own)
Fresh Produce:
4 romaine hearts
1 head of radicchio
1 bunch of escarole (about 4 cups)
½ pound fresh asparagus
2 bags of baby spinach (about 8 cups)
3 tomatoes
2 large yellow onions
1 bunch green onions
2 portobello mushroom tops
1 cucumber
1 bunch parsley
1 sprig of mint
1 head of garlic, or a jar of crushed organic garlic
2 lemons
6 red potatoes
1 head of broccoli
Canned Food:
1 can chopped black olives
1 can (13 ounces) diced tomatoes
1 small (8 ounce) jar of pesto
1 small jar of marinated artichoke hearts
1 jar of spaghetti sauce
Dry Food and Staples:
½ cup bulgur wheat
¼ cup chopped walnuts
1 pound fettucini
1 pound angel hair pasta
Burrito size whole wheat tortillas
Olive oil
Croutons
Italian style bread crumbs
Spices and Condiments:
Salt and pepper
Dill, ground oregano, red pepper, lemon pepper
Italian dressing, Ceasar salad dressing
Other items for your own personal shopping list:
More great recipes are at my Sacramento Easy Meals Examiner website.
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