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Grocery List for Meal Plan WEEK 1

Meat/Protein

← 8 oz (250 g) Italian turkey sausage (about 2 links), casings removed

← 1 lb (450 g) chicken tenders

← 5 slices bacon, cooked, drained and crumbled

← 1 ½  lbs. (700 g) 90% lean ground beef

← 8 oz (250 g) Cajun-style Andouille sausage

← 1 lb (450 g) shrimp, peeled and deviened (26-30 ct)

← 8  boneless, skinless chicken breasts (about 4 oz/125 g each)

Seasonings

← 1 tbsp (15 mL) Rosemary Herb Seasoning Mix (Pampered Chef)

← 1 tbsp (15 mL) Asian Seasoning Mix (Pampered Chef)

← 1-3 tsp (5-15 mL) Cajun Creole seasoning blend

← 1 tbsp (15 mL) Citrus & Basil Rub

Dry Goods

← 16   melba toast rounds

← ¼ cup (50 mL) slivered almonds, toasted (optional)

← Rice

← 1 box (8.5 oz) cornbread muffin mix (see Cook's Tip)

← 12 oz (350 g) uncooked linguine pasta

← 1 lb spaghetti

Frozen/Refrigerated

← ½ cup (125 mL) frozen shelled edamame, thawed

← 16 oz (450 g) frozen prepared pizza dough, thawed (see Cook’s Tip)

← 2 cups (500 mL) frozen sliced okra

Dairy/Cheeses

← 3 tbsp (45 mL) shredded Italian cheese blend (about 1½ oz/45 g)

← 1 cup (250 mL) shredded Colby & Monterey Jack cheese

← ½ cup (125 mL) shredded cheddar cheese (optional)

← 1/2 oz fresh Parmesan cheese, grated

Produce – Fruit & Vegetables

← 3 yellow onions

← 1 medium sweet potato, peeled

← 15  garlic cloves – Or 1 large bulb!

← 1 pkg (5 oz) fresh baby spinach leaves (about 5 cups/1.25L), washed and dried

← 4   green onions

← 1   medium carrot, peeled

← 1 cup (250 mL) red seedless grapes

← 12   medium or large Bibb lettuce leaves, washed and patted dry

← 2 small vine-ripened tomatoes, seeded and diced

← 6   plum tomatoes (roma)

← 3    celery stalks

← 1   medium red bell pepper

← 1 tbsp (15 mL) finely chopped fresh parsley

← 1   lemon

← 1 package fresh basil leaves

Canned Goods/Jar Sauces

← 2 cans (15 oz/398 mL each) reduced-sodium pinto beans

← 2.5 quarts unsalted chicken stock or chicken broth

← 2 – ½  cans fire-roasted diced tomatoes, undrained

← 1 can (15 oz or 398 mL) no-salted added diced tomatoes, undrained

← ½  can (3 oz/90 g) tomato paste

← 1 ½  cups (375 mL) low-sodium beef broth

← 1 ½  cans (16 oz or 398 mL each) or 2 ½ cups (625 mL) mild chili beans in sauce, undrained

← 1/2 cup (125 mL) prepared basil pesto

Pantry Items: (additional items you will need but might have in your pantry!)

Salt

Pepper

Nonstick cooking spray

Olive oil (can use Garlic-Infused Canola Oil by Pampered Chef, Item #9677 $12.50)

Canola oil

1/3 cup olive oil

1   egg

2 cups 2% milk

½ cup (125 mL) light mayonnaise

1 tbsp (15 mL) low-sodium soy sauce

1/2 cup (125 mL) ranch dressing

Cornmeal for dusting

2 tbsp (30 mL) butter, melted

½ cup (125 mL) + 2 Tbsp flour

3 tbsp (45 mL) chili powder

1 ½  tbsp (22 mL) unsweetened cocoa powder

2 ½  tsp (12 mL) cumin

sour cream, shredded cheddar cheese, jalapeno slices (optional)

Ingredients for the DESSERTS! (In case you wanted those separate from the meals!)

2 cups flour

baking powder

baking soda

butter (2 sticks)

 sugar

2   eggs

½ cup (125 mL) full-fat Greek yogurt

whole milk

vanilla

1½ cups (375 mL) powdered sugar

1/4 cup (50 mL) cocoa powder

3/4 cup (175 mL) semi-sweet chocolate morsels, divided

1/2 cup (125 mL) chopped walnuts, divided (optional)

Cook’s Tips: (as provided by Pampered Chef)

1. The mashed beans help thicken the soup and make it creamy. The Manual Food Processor is the best tool to mash the beans and get them almost smooth.

2. Press down on the top of the Close & Cut and use a sawing motion to cut the grapes. The tip of the knife should stay outside of the Close & Cut when slicing.  

3. To toast the almonds, spread them in a layer in the bottom of the Small Micro-Cooker®. Microwave, covered, on HIGH 2-4 minutes or until lightly toasted, stirring frequently. Cool completely. 

4. For best results, let pizza dough stand at room temperature for 20 minutes before rolling it out. 

5. Using low-sodium canned chicken broth and no-salt canned diced tomatoes helps in reducing a typically high-sodium dish.

6. For homemade cornbread, omit the corn muffin mix. Combine ¾ cup (175 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder, and ¼ tsp (1 mL) salt. Add the remaining cornbread ingredients and proceed as recipe directs.

7. If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub. 

8. Rice or other types of pasta such as spaghetti can be substituted for the linguine, if desired.

List of Suggested Pampered Chef Products: (not required)

8" Stainless Mesh Colander.

Manual Food Processor

Rockcrok® Dutch Oven

Mix ‘N Chop

Veggie Wedger

Food Chopper

Garlic Press 

Small Ridged Baker

Stainless Mixing Bowl

Julienne Peeler

Close & Cut

Coated Chef’s Knife

(2-cup/500-mL) Prep Bowl

Stainless Steel Mini Whisk

Salad Chopper

 Small Mix ‘N Scraper®

 BBQ Pizza Pan

Rockrok® Dutch Oven

All-Purpose Pot 

Nylon Spiral Whisk;

1-Cup (250 mL) Prep Bowls

12” (30-cm) Steamer. 

Microplane® Zester 

Classic Batter Bowl

 Deep Covered Baker

Oven Mitts

4.5 inch Serrated Knife 

Cutting Board 

Professional Shears

Garlic Slicer

 Mini Fluted Cake Pan 

 Large Scoop

Small Bar Pan 

Cake Tester & Releaser 

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