as for weekly menus, here's an example of a menu that doesn't leave a whole lot of fresh veggies behind to rot:
night 1: baby spinach salad with grilled chicken (salad: baby spinach, blue cheese, dried cranberries, your choice dressing)
night 2: turkey burgers, sweet potato fries, frozen peas (lettuce, tomato, onion as the burger toppings)
night 3: macaroni and bean soup, salad (salad: leftover lettuce, tomato, onion, your choice dressing) -- to make the soup: mince 1 large onion, 3-4 stalks celery, 3-4 cloves garlic and saute in stockpot in olive oil until onion is translucent. add tomato paste and 2-3 canfuls of water, mix together and wait until it simmers. then add white beans, pepperoni (cut into strips or quarters, however much you like), and broth (i usually add 3 boxes, but you may want to start with 2 gradually add more broth to see if you like yours more or less soupy). bring to a boil, reduce heat, simmer for at least 30 min. (can be longer, but 30 min minimum). while soup is simmering, cook pasta. when soup is done, pour into bowls, add pasta, serve. always keep pasta separate from soup or else it'll absorb all the broth and turn everything into a mushy mess. you can freeze leftover soup and make more pasta (or eat without pasta) in the future.
night 4: take-out night 5: eggplant parmesan with leftover soup pasta night 6: shrimp stir-fry with rice night 7: frozen pizza or take-out
your dinnertime grocery list for the week is:
bag of baby spinach 2 large onions head of iceberg or romaine lettuce 2 tomatoes 1 celery (either a box of celery hearts or the whole large stalk) carton of blue cheese pepperoni slices 1 lb shredded mozzarella cheese 1 lb peeled shrimp grilled chicken breasts (can grill yourself or buy cooked chicken at store) ground turkey patties burger buns
rice bag of dried cranberries bag of pecans or walnuts (whatever you prefer) bottle of salad dressing bottle of stir-fry sauce jar minced garlic small can tomato paste two 15-oz cans white beans 96 oz chicken stock (3 boxes) 1 lb soup pasta (i use ditalini, but you can use small shells or tubetti if you want) jar tomato sauce
bag of frozen sweet potato fries bag of frozen microwavable peas 1 lb bag frozen stir-fry veggie mix frozen breaded eggplant slices
it's a little overwhelming at first but do it for a few weeks and you'll get the hang of menu planning and specific-item grocery shopping!
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night 1: baby spinach salad with grilled chicken (salad: baby spinach, blue cheese, dried cranberries, your choice dressing)
night 2: turkey burgers, sweet potato fries, frozen peas (lettuce, tomato, onion as the burger toppings)
night 3: macaroni and bean soup, salad (salad: leftover lettuce, tomato, onion, your choice dressing)
-- to make the soup: mince 1 large onion, 3-4 stalks celery, 3-4 cloves garlic and saute in stockpot in olive oil until onion is translucent. add tomato paste and 2-3 canfuls of water, mix together and wait until it simmers. then add white beans, pepperoni (cut into strips or quarters, however much you like), and broth (i usually add 3 boxes, but you may want to start with 2 gradually add more broth to see if you like yours more or less soupy). bring to a boil, reduce heat, simmer for at least 30 min. (can be longer, but 30 min minimum). while soup is simmering, cook pasta. when soup is done, pour into bowls, add pasta, serve. always keep pasta separate from soup or else it'll absorb all the broth and turn everything into a mushy mess. you can freeze leftover soup and make more pasta (or eat without pasta) in the future.
night 4: take-out
night 5: eggplant parmesan with leftover soup pasta
night 6: shrimp stir-fry with rice
night 7: frozen pizza or take-out
your dinnertime grocery list for the week is:
bag of baby spinach
2 large onions
head of iceberg or romaine lettuce
2 tomatoes
1 celery (either a box of celery hearts or the whole large stalk)
carton of blue cheese
pepperoni slices
1 lb shredded mozzarella cheese
1 lb peeled shrimp
grilled chicken breasts (can grill yourself or buy cooked chicken at store)
ground turkey patties
burger buns
rice
bag of dried cranberries
bag of pecans or walnuts (whatever you prefer)
bottle of salad dressing
bottle of stir-fry sauce
jar minced garlic
small can tomato paste
two 15-oz cans white beans
96 oz chicken stock (3 boxes)
1 lb soup pasta (i use ditalini, but you can use small shells or tubetti if you want)
jar tomato sauce
bag of frozen sweet potato fries
bag of frozen microwavable peas
1 lb bag frozen stir-fry veggie mix
frozen breaded eggplant slices
it's a little overwhelming at first but do it for a few weeks and you'll get the hang of menu planning and specific-item grocery shopping!