The second half of week 3 repeats the delicious chicken posole verde from early Fall along with the breakfast of refried beans and eggs that uses the remaining ingredients from that dinner. For a vegetarian option, we have a simple and delicious dinner of baked sweet potatoes also from early Fall, plus we round out the week with a warm, brothy recipe of ginger chicken meatballs with Chinese broccoli.

For details of how the recipe and shopping list quantities are intended to be used over the course of the full week, refer to Week 1, First Half.

Breakfasts

Refried Beans with Fried Egg and Salsa Fresca (2 meals)

Apple Cinnamon Oatmeal with Walnuts (1 meal)

Dinners/Lunches

Chicken Posole Verde with Spinach Salad

Zucchini and Black Bean Stuffed Sweet Potatoes

Ginger Chicken Meatballs with Chinese Broccoli

Shopping List

Produce

2 large tomatoes
1 bunch cilantro
1 lb. tomatillos
4 sweet potatoes
1 zucchini
2 poblano chiles
2 jalapenos
2 medium yellow onions
1 red onion
1 bunch radishes
1 bunch Chinese broccoli (or substitute baby bok choy or broccolini)
1 avocado
5 oz baby spinach
5 oz salad mix
1 bunch scallions
1 red pepper
2 limes
1 Fuji apple

Meat and Seafood

1 lb boneless, skinless chicken breast
1 lb ground chicken

Pantry Items

15 oz can pinto beans, drained OR 15 oz low sodium refried beans
15 oz can black beans
2 15-oz. cans hominy
6 cups low sodium chicken broth

Dairy

6 oz queso fresco
1 cup milk
2 oz shredded cheddar cheese
Small container sour cream

Items on Hand from First Half of Week

7 garlic cloves
2 tbsp walnut pieces

Staples to Have on Hand

Oatmeal
Minced ginger (or purchase a small knob of ginger)
Cumin
Cinnamon
Cayenne
Red pepper flakes
Soy sauce
Olive oil
Canola or other vegetable oil
Salt
Pepper