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Week starting Oct. 10, 2016

Monday

Balsamic Pot Roast. Prepared and cooked in crock pot Sunday evening. Used more carrots than recipe (bag &  a half). Added in celery. Cut veggies in large chunks and added them in at the beginning instead of adding in later and switching heat to high. Cooked about 2 hrs longer than listed on low.

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Tuesday

Chipotle Chicken and Green Beans. One of my favorites…because it’s easy. Wanted to use entire large package of chicken (3 lbs), so I tripled the recipe except oil (used just a bit more than normal amount). Used olive oil instead of avocado oil (will buy some eventually). Picture on left is when I made it with home grown green beans vs picture on right made with store bought beans last night. Fresh tomato is a nice addition.

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Wednesday

Grilled Sprouts hot Italian sausage links with spicy mustard and spinach salad

Thursday-Monday

Tennessee

Sprouts shopping list (weekly ad)

  • Sprouts hot Italian sausage links (4; from butcher counter)
  • Boneless beef chuck roast (3 lb; on sale $2.99/lb)
  • Chicken thighs (large package; on sale $1.79/lb)
  • Carrots (1 bag)
  • Green beans (2 lbs)

Need but have at home

Sweet potatoes (4), onion (1), celery, fresh rosemary, bay leaves, garlic cloves, balsamic vinegar, salt, pepper, chili powder, chipotle powder, cayenne, spinach

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