Winter 28 Day Plan - Week 3, Second Half

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

Corn, Red Pepper and Cheddar Scramble (2 meals)
Corn, Red Pepper and Cheddar Scramble

Yogurt with Frozen Blueberries and Flaxseed (2 meals)
Yogurt with Frozen Blueberries and Flaxseed

Dinners/Lunches

Lemongrass Chicken with Baby Bok Choy
Lemongrass Chicken with Baby Bok Choy

Oven Chicken Shawarma with Winter Kale Salad
Oven Chicken Shawarma with Winter Kale Salad

Butternut Squash Noodle Mac and Cheese
Butternut Squash Noodle Mac and Cheese

Shopping List

Produce
1 red pepper
1 jalapeno
8 heads baby bok choy
8 oz baby kale
2 medium carrots
1 head broccoli
1 butternut squash
2 red onions
1 stalk lemongrass
1 lime
1 lemon

Meat and Seafood
1-1/2 lbs boneless, skinless chicken breast
1-1/2 lbs boneless, skinless chicken thighs

Frozen Goods
10 oz frozen corn kernels
16 oz frozen blueberries

Pantry Items
1/2 cup kalamata olives

Dairy
1/2 dozen eggs
1 quart plain yogurt
1/2 cup milk

Items on Hand from First Half of Week
7 cloves garlic
4 eggs
2 oz feta cheese crumbles
8 oz cheddar cheese

Staples to Have on Hand
Cauliflower rice or brown rice
Butter
Flaxseed
Fish sauce
Red wine vinegar
Oregano
Paprika
Cumin
Cayenne
Pinch of cinnamonRed pepper flakes
Turmeric
Canola oil
Olive oil
Salt
Pepper


Donna W

Donna W


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