Spring 28 Day Plan - Week 4, 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

Avocado Toast with Egg (2 meals)
Avocado Toast with Egg

Oatmeal with Raspberries and Blueberries (1 meal)
Oatmeal with Raspberries and Blueberries

Dinners/Lunches

Grilled Trout with Spring Salad
Grilled Trout with Spring Salad

Braised Chicken and Spring Vegetables
Braised Chicken and Spring Vegetables

Shrimp and Scallops with Pea Puree
Shrimp and Scallops with Pea Puree

Shopping List

Produce
2 large avocadoes
1 bunch asparagus
2 bunches radishes
5 oz Little Gem or torn romaine hearts
1 bunch carrots
0.75 oz chives
0.75 oz mint
6 oz blueberries
6 oz raspberries
8 oz. strawberries
1 navel orange or 2 clementines
1 lemon

Meat and Seafood
2 whole trout
2.5 lbs bone-in chicken thighs
12 oz sea scallops
12 oz large shrimp

Pantry Items
4 oz sliced almonds
1 cup low sodium chicken broth
12 oz frozen peas

Dairy
4 eggs
1 pint milk
2 oz parmesan cheese

Items on Hand from First Half of Week
1/2 red onion
2 small handfuls salad greens
1 clove garlic

Staples to Have on Hand
Whole grain bread
Oatmeal
Balsamic vinegar
Olive oil
Salt
Pepper


Donna W

Donna W


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