Wednesday

Curried Shrimp and Spinach. Cooked onions in a saucepan, so I could use an immersion blender in the pot instead of pouring into a blender. Transferred to a skillet before adding shrimp & spinach. Only had 1¼ lbs of shrimp. Broke them in half for more shrimpy bites. Used a bit more spinach & added in a chopped green bell pepper & some broccoli to clean out the fridge. Served on top of some wild rice I needed to use up.

Thursday

Grilled T-Bones with Baked Sweet Potatoes and sliced tomatoes. Less than $9 (per person) for a steak dinner. Eat it, overpriced steakhouses. Ryan seasoned the steaks with Bourbon Barrel Smoked Black Pepper from Savory Spice. Microwaved the sweet potatoes in a potato pouch. Topped with butter, and I added some Ghost Pepper salt from Savory Spice to mine.

Friday

Citrus Lime Steak with sliced tomatoes and small salad. Marinate London Broil on Thursday night. Grilled this in a hurry and ate it in a salad (arugula, jalapenos, radishes, white cheddar) on the road. I think it was good. Ate fast in a car.

Sunday

Artichoke Lemon Pesto Chicken Pasta. Made this before. Restaurant quality. Used basil from my front porch. Let everything simmer on low in sauce/noodles for quite a  while before serving.

Monday (Oct. 31)

Slow Cooker Curry-Cashew Coconut Chicken with Ginger-Cilantro Turnip Rice. Will just use shredding attachment on food processor to make turnip rice. Turnip rice for the win. More flavor & less messy than cauliflower rice. Mine was a rice/noodle hybrid since I just used shredding attachment. Used ghost curry powder from Savory Spice. Nice heat. Used red jalapeno for the chili. DIDN’T USE SLOW COOKER. Cooked at 360 for about an hour.

Sprouts shopping list (weekly ad)

• Shrimp (medium peeled & deveined from butcher counter; on sale $4.99/lb)
• T-Bones (on sale $6.99/lb)
• London Broil (1½ – 2lb; using rain check)
• Chicken breasts (2 large packages; on sale $1.88/lb)
• Parsley (1 bunch)
• Cilantro (1 bunch)
• Sweet Potatoes (4)
• Onions (4)
• Green beans (5 oz)
• Spaghetti squash (1 large)
• Turnips (2 large)
• Red Pears (6; on sale $.98/lb) — SNACK
• Tomatoes (2)
• Red jalapeno (3)
• Lemons (2)
• Spinach (big bag? Need 7 cups)
• Coconut milk (2 cans)
• Artichoke hearts (1 can)
• Vegetable broth (1 carton)
• Italian seasoning (get from bulk spice section)
• Walnuts (⅓ cup)
• Raw cashews (½ cup)

Need but have at home

Curry powder (use the hot one in a bag), coconut oil, tomato paste (tube under sink), chicken broth, salt, black pepper, apple cider vinegar, coconut aminos, garlic powder, onion powder, limes (3), orange (1), tarragon, olive oil, garlic cloves, fresh basil, turmeric