We now the most difficult part is planning your meal for the week. This FREE meal plan is meant to help you every week.
Click on each recipe to get the full recipe.
DAY 1
b. Basic lettuce and tomato salad
DAY 2
DAY 3
e. Chicken Fajitas Acapulco style
DAY 4
g. Fish fillets with tomatoes, squash and basil
Prep ahead
Bolognese sauce – this one keeps for up to 4 days in the fridge
Prickly pear salad – Make the dressing
Cucumber soup – Prepare the soup and keep in the fridge
Shopping list 8/28/16
Produce
3 lemons | a, f |
Dill – bunch | a, f |
Italian (flat-leaf) parsley – bunch | a, f |
Tarragon- bunch | a |
1 bag romaine lettuce mix | b |
2 tomatoes | b |
1 onion | b,d |
1 carrot | b |
1 cucumber | b |
2 yellow onions | c |
2 carrots | c |
2 celery sticks | c |
1 garlic | c |
2-3 sprigs rosemary | c |
Basil – bunch | c, g |
3 pink prickly pears | d |
3 green prickly pears | d |
2 avocados | e |
2 habanero peppers (optional) | d |
2 limes | e |
2 English cucumbers | f |
4 green onions | f |
3 summer squash (zucchini, yellow crookneck, and pattypan) | g |
4 shallots | g |
20-30 cherry tomatoes | g |
Dairy/Fridge
Butter | a |
Greek yogurt (2 cups) | f |
Meats/Fish
1 salmon fillets | a |
4 bacon slices | c |
1 lb Ground beef (95% lean) | c |
1 lb Chicken breast, butterflied | e |
4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut) | g |
Pantry Staples
Extra virgin olive oil | b, c,d |
dried oregano | c |
2 bay leaves | c |
Red wine (any cheap cabernet or merlot) | c |
Red wine vinegar | d |
White dry wine (optional) | g |
Grocery
2 cans plum tomatoes | c |
Small can of tomato purée | c |
1 lb spaghetti | c |
1 jar Molli Acapulco marinade | d |
Toasted pumpkin seed (1/4 cup) | d |
Flour tortillas | e |
Vegetable broth | f |
Parchment paper | g |