Weekly Menu # 2

28 Sep

This is the 2nd of what I hope to be a series of weekly menus and shopping lists.  Each week I will include at least 1 or 2 “quick and easy” recipes in my menu that I can throw in the crockpot or on the stove quickly for hectic nights. This shopping list was designed to meet the following needs:

  • 6 nights of Kid friendly recipes
  • 2+ nights of quick and easy meals
  • Ingredients that can be used in more than 1 dish
  • Budget and calorie friendly (600 calories or less per dinner)


The Menu:

Bean Soup and corn bread (quick and easy) (1 ½ cups of soup and 1 jiffy cornbread muffin= 418 calories)

Oven Baked Chicken Tenders with Hungry Girl Onion rings (393 calories)

Penne Chicken Florentine and Stuffed Mushrooms (524 calories with 3 mushrooms)

Parmesan Tilapia with broccoli and Rice* (quick and easy) (340 Calories)

Unstuffed Peppers and simple salad (418 calories)

Roasted Red Pepper and Swiss stuffed chicken breast* with roasted potatoes and turnip greens (560 calories)


*I’m putting chicken bouillon cubes on your grocery list. When you cook your rice to go with your Tilapia, throw that in there. The extra calories are negligible but it enhances the flavor a ton. For the Broccoli, you’re just going to steam it and add a little spray butter and salt. I don’t have a recipe for steamed broccoli. Calories include 1 cup steamed broccoli, and 160 calories worth of Rice.

*For the Roasted Red Pepper and Swiss Stuffed chicken, You’re going to use the laughing cow garlic and herb instead of regular swiss that’s in the recipe. I’m doing this because the stuffed mushrooms also call for laughing cow, and this way you won’t have to buy 2 different types of laughing cow (it’s too expensive for all that, and combining these 2 recipes uses up a full container).


The List:


Onion 3 (at least one large onion)

Onion- Red- 1



1 lemon (or lemon juice)

12 large mushrooms


1 cucumber

1 tomato

2 bunches of turnip greens



1 country ham hock

6 oz of country ham pieces for seasoning (chunks, not slices. an 8 oz ham hock could also work)

1 lb of chicken tenderloins (or breast meat, sliced into tenders)

12 oz boneless, skinless chicken breast

4 (5 oz) chicken breasts, boneless, skinless

Tilapia filets (fresh or frozen, 3-4 oz each)

1 lb lean ground beef


Center Aisles:

Olive Oil

Chicken stock (26 oz)

Chicken broth (1 can)

Minced garlic (sometimes found in produce)

Dry navy beans or great northern beans (1 lb)

Jiffy Cornbread mix – 1 box

All purpose flour, or seasoned flour if available

Panko bread crumbs

Fiber One Cereal

Ronzoni smart taste penne (1 box)

Brown Instant Rice

Diced tomatoes (1 can)

Tomato sauce (15 oz)

Worcestershire sauce

Chicken bullion cubes

Balsamic vinegar

Roasted Red Peppers

Fat free mayo





Low fat ricotta cheese (8 oz)

Grated parmesan cheese

Powdery parmesan cheese (optional)

Laughing cow cheese wedges- garlic and herb

Shredded cheddar



Frozen spinach

Mixed peppers



Bay leaves





Onion powder

Garlic powder



Crushed red pepper

Italian herbs


One Response to “Weekly Menu # 2”

  1. Tina Mitchell November 14, 2015 at 9:58 am #

    These weekly menus are great, thank you!!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: