Week 22 Menu
22.2 Crostini with White Bean Puree and Diced Tomatoes
22.3 Smoky Potato Pancakes with Spinach Salad
22.4 Portabello Mushroom Sandwiches
*All recipes feed four.
Grocery List
Estimated Cost: $60
Produce
- 2 yellow onions
- 1 jalapeno (optional: for sour cream for potato pancakes)
- 12 oz. baby spinach
- 1 lemon
- 1 shallot
- 1 bunch parsley (if you have leftover parsley from last week’s meatloaf, you can use that here)
- 2 portabella mushrooms
- 1 head garlic
- 2 Russet potatoes
- Fruit – your choice (will be a side dish for the sandwiches)
- 3 Roma tomatoes
Meat
- 4 slices hickory-smoked bacon
Pantry
- 1 package soba noodles (you’ll find these on the Asian aisle)
- chili paste (also called Sambal Olek, also found on the Asian aisle)
- 1 can Great Northern Beans (white kidney beans)
- 1 can diced tomatoes, no salt added
- sun-dried tomatoes (do have have a jar left in your fridge from the Chicken Spinach Sun-dried Tomato Calzones?)
- ½ c. crunchy peanut butter
Dairy
- ½ cup reduced-fat sour cream
- ⅓ cup shredded cheddar cheese
- 3 oz. mozzarella cheese
- 2 eggs
Bakery
- 1 crusty baguette
- 4 ciabatta rolls
Frozen
- 4 cups frozen stir-fry vegetable mix
On-hand Items
As always, there are several items that you will need and are not on this week’s grocery list because you should have enough remaining from when they were on the grocery list in previous weeks.
Be sure you have the following on hand:
- salt
- pepper
- non-stick cooking spray
- olive oil
- red wine vinegar
- dried basil, oregano
- garlic powder
- crushed red pepper flakes
- 2 tbs. Dijon mustard
- ground ginger
- 4 tbs. reduced-sodium soy sauce
- ½ tsp. sriracha
- 1 tsp. sesame oil
- ¼ cup canola mayo
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