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Week starting July 12, 2017

Wednesday

Chipotle Dijon Turkey Meatballs (use Greek yogurt instead of sour cream/heavy cream) wrapped in Romaine and  Mexican corn on the cob. This meal is so much better than it sounds. Added some breadcrumbs to the meatballs; had panko on hand. Did not use cheese on the corn just covered with butter and lime juice then sprinkled with chili powder and cilantro.

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Thursday

Grilled Swordfish and Eggplant with Honey-Thyme Vinaigrette and some grilled asparagus. It was good. Not my favorite, but good and fun to mix it up from the usual fish.

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Friday

Chipotle Chicken and Green Beans. One of my favorites…because it’s easy. Plan to double recipe (but still only use 2tbsp oil).

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Saturday

Leftovers

Sunday

Atkilt (Spiced Ethiopian Vegetable Stew). Fall meal but will eat with sliced tomatoes for a cool side.

Monday

Spicy Chipotle Grilled Chicken Breast (marinate the night before) and Persian Salad

Sprouts shopping list (weekly ad)

  • Swordfish (1.5 lbs; on sale $7.99/lb)
  • Chicken thighs (large package; on sale $1.69/lb)
  • Chicken breasts (large packages; on sale $1.99/lb)
  • Romaine lettuce or green leafy lettuce (1 head)
  • Green cabbage (1 small head)
  • Carrots (1 bag)
  • Cilantro (3 bunches)
  • Parsley (1 bunch)
  • Watercress (1 large bunch)
  • Japanese eggplants (3)
  • Red onion (1)
  • Onion (2)
  • Cucumbers (1 English or 3 small Persian)
  • Roma tomatoes (3)
  • Red bell pepper (1)
  • Poblano chiles (2)
  • Jalapeno (1)
  • Limes (4)
  • Dijon mustard (1 bottle)
  • Black pepper & Chipotle powder (refills from bulk section)

Need but have at home

Ground turkey, Greek yogurt, chipotle powder, garlic cloves (5), dried cilantro, egg (1), lime (2), salt, pepper, cumin, cayenne pepper, ears of corn (6), unsalted butter, chili powder, honey, canola oil, olive oil, fresh thyme, white wine vinegar, asparagus, green beans, avocado oil, ghee, white potatoes (1.75 lbs), turmeric, chipotle chiles in adobo, paprika

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