January Menu Week 3

January Week 3 Menu

To see a picture menu click HERE

 

Breakfast

Lunch

Dinner

Snack

Monday

*Ham and Cheese Omelet

Black Bean Wrap

Serve with Carrot Sticks and Ranch Dressing

Mac and Cheese Lasagna

Serve with Mozzarella Loaf

Apples with Peanut Butter

Tuesday

Pancake Squares

* Festive Tossed Salad

Ranch Chicken

Serve with Baked Broccoli

Cottage Cheese with peaches

Wednesday

Granola with Yogurt and fresh fruit

Mandarin Chicken Wraps

Honey Mustard Pork Tenderloin

Serve with Grilled Mushrooms and Rice-a-roni

Dessert Pizza

Thursday

Bacon Sour Cream Scramble

Meatball Hoagies

Serve with ice cold lemonade and potato chips

Tater Tot Casserole

Serve chips and salsa as an appetizer

Cranberry Orange Smoothie

Friday

*Oatmeal and Toast

Tomato Tortellini Soup

Jazzy Pork Quesadillas

Serve with Mexican Corn

Chewy Energy Bars

 

Weekly Tips

-          Monday:  When chopping onions and peppers for Ham and Cheese Omelet, chop extra for Mexican Corn, Bacon Sour Cream Scramble, and Meatball Hoagies.  Store extras in a zip top bag in the fridge.

-          Monday: While making dinner, mix up a batch of Pancake Squares, place batter in the fridge until morning OR cook it the night before and reheat in the morning.

-          Tuesday: When slicing lettuce for Festive Tossed Salad chop broccoli for dinner.

-          Wednesday MORNING: Cook chicken for Mandarin Chicken Wraps. Cook and crumble bacon for Bacon Sour Cream Scramble. Brown beef for Tater Tot Casserole.  Prepare marinade for Pork Tenderloin

-          Wednesday Evening: Be sure to reserve 2 Cups of shredded pork for Jazzy Pork Quesadillas on Friday.

-          Friday: During breakfast remove chive and onion cream cheese AND regular cream cheese from the fridge. It will be much easier to work with if it is soft.  Save ½ of your chipotle chilies for tacos on week 4.

 

Menu 3 and Shopping List Word

Menu 3 and Shopping List PDF

 

January Week 3 Shopping List

Perishable Items

Non-Perishable Items (& Freezer)

Food Storage

18 Eggs

Milk

2 ½  Cup Plain Greek Yogurt

1 lb. Shredded Mozzarella Cheese

1  cup Grated Parmesan Cheese

½ C. Shredded Swiss Cheese

2 Cups Shredded Mexican Blend

½ lb Provolone Cheese

½ Carton Chive & Onion Cream

2 8oz Pkg Cream Cheese

4 cups Sour Cream

5 Avocados

1 bunch Green Onions

2 Green Bell Peppers

2 Jalapeno Peppers

3-4 Tomatoes

2 Bunches Broccoli

1 lb Mushrooms

1 head Romaine Lettuce

1 head Cabbage

1 bunch Cilantro

2-6 Apples

2-4 Pears

1 Lemon

1 Lime

1 ½ C. Frozen Cranberries

1 bunch Bananas

2 Oranges

Rye Bread

Hoagie Buns

Uncooked Flour Tortillas

Egg Roll Wrappers

1 (9oz) Pkg Tortellini

1 Loaf unsliced French Bread

 

Dijon Mustard

1/3 Cup Pickled Jalapenos

1 pkg (7 oz.) Kraft Mac and Cheese

2-3 Cups Spaghetti Sauce

½ Cup Chopped Cashew

1 Cup  Corn Flakes

2-2 ½ Cups Crisp Rice Cereal

¼ Cup Toasted Wheat Germ

3 Tbs. Agave Nectar

1 Cup Chow Mein Noodles

Flour Tortillas

¼ c Sun Dried Tomatoes

Chipotle Chiles

1 lb Butter

1 Pkg (16 oz.) Frozen Mixed Vegetables

1 Medium Pkg Tatar Tots

30 Frozen Cooked Meatballs

Bacon

2 ½ lb Lean Ground Beef

1 lb Boneless Skinless Chicken

2 (1lb) Pork Tenderloins

 

 

Garlic Salt

Sugar

Flour

Baking Powder

Salt

Pepper

Coarsely Ground Black Pepper

Red Chili Pepper Flakes

1 pkg. Ranch Style Dressing (dry)

Natures Seasoning

Olive Oil

Vanilla Extract

Honey

Corn Syrup

Peanut Butter

Minced Garlic

Non- Stick Olive Oil Spray

Apple Cider Vinegar

Mustard

2 Cups Old- Fashioned Oats

Brown Sugar

1 Can Mushrooms

2 (14oz) Cans Chicken Broth

1 (10oz) Can Tomato Soup

2 Cans Whole Kernel Corn

1 15oz Can Sloppy Joe Sauce

1 Can (14.5 oz) Cream of Mushroom Soup

1 Can Mandarin Oranges

1 Can Black Beans

 

 

 

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