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Week starting Aug. 22, 2016

Monday

Creamy Avocado Zucchini Pasta with Charred Corn & Spicy Shrimp (double recipe). I was skeptical about the raw zucchini noodles, but they were perfect with the other components. Love shrimp. Don’t love peeling and deveining shrimp. But, it’s worth it when it’s on sale.

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Tuesday

Grilled Sprouts Hot Italian Sausage and leftover Creamy Avocado Zucchini Pasta topped with cherry tomatoes

Wednesday

Baked Greek Chicken (using ingredients from week before; didn’t make last week). Went ahead and made homemade baba ganoush, which is basically eggplant hummus (left out the tahini; roasted eggplants in oven). Big fan of Greek flavors.

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Thursday

Lettuce-wrapped burgers with Chipotle Roasted Carrots (use regular carrots)

Friday

Vietnamese Chicken & Cabbage Salad

Sprouts shopping list (weekly ad)

  • Small brick of cheese (for burgers)
  • Shrimp (1 lb; on sale $6.99/lb)
  • Ground beef (1 lb-ish; 85/15 on sale $2.99/lb)
  • Chicken breasts (2 packages; using rain check to get $1.79/lb price)
  • Cilantro (1 bunch)
  • Romaine lettuce (1 head)
  • Green cabbage (1 head)
  • Shallot (1 large one)
  • Carrots (1 lb; plus 2 carrots)
  • Corn (2 ears)
  • Zucchini (4 medium)
  • Tomatoes (2)
  • Avocado (2)
  • Red chili pepper (1)
  • Mint leaves
  • Eggs (18)
  • Limes (4)
  • Canned chipotle with adobo sauce (1 can)
  • Avocado oil (1 bottle)

Need but have at home

Olive oil, salt, pepper, paprika, garlic powder, chili powder, jalapeno (1), garlic cloves (10), romaine leaves, turmeric, coconut oil, honey, salt, fish sauce, white pepper, apple cider vinegar

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