Menu for the Week with Grocery List

The ETP solution to the ever present question, “What’s for dinner?”  By making larger batches of four healthy main dishes a week, you’ll always have something good to eat  for lunch and dinner.

[service_table title_background_type=”background_color_type” icon_size=”fa-lg”]

  • Mon Lunch: Dish A Dinner: Dish B
  • Tues Lunch: Dish C Dinner: Dish D
  • Wedn Lunch: Dish A Dinner: Dish B
  • Thurs Lunch: Dish C Dinner: Dish D
  • Fri Lunch: Dish A Dinner: Dish B
  • Sat Lunch: Dish C Dinner: Dish D
  • Sun Lunch: Dish A Dinner: Dish B


Grocery List

Fruits and Veggies

1 head butter lettuce

18 – 20 oz. fresh spinach

1 head romaine lettuce

4 baby bok choy

2 Granny Smith apples

4 bell peppers (red, orange, yellow)

3 Persian cucumbers

1 medium purple topped turnip

2 large parsnips

1 yellow squash

1 large carrot

1 ½ cup butternut squash puree (1 medium squash, uncooked)

Spices and Oils

1 ½ tsp fennel seeds

1 ½ tsp cumin seeds

¼ cup cinnamon

1 tsp Himalayan salt

1 tsp cumin powder

1 tsp curry powder

¼ Cayenne pepper

2 ½ tsp dried oregano

1 ¼ tsp Celtic sea salt

¾  tsp chili powder

1 tsp paprika

2 Tbsp ghee

6 Tbsp extra light olive oil

½ cup extra virgin olive oil

Non-stick spray

Breakfast Aisle

1 cup quick cook oats

½ cup old fashioned oats

2 cups Crispix

1 cup puffed corn cereal

Snack Section

1 cup plain ridged potato chips

1 cup sweet potato tortilla chips

1 cup pea crisps

Pantry Staples

3.5 oz tomato paste

9 oz crushed tomatoes

¼ cup cranberry sauce (store bought or homemade)

3 servings cornbread (store bought or homemade)

¼ cup quinoa flour

¾ cup black lentils

¾ cup brown lentils

2 Tbsp soy sauce (gluten free if needed)

2 2/3 cup soba noodles (~1.5 oz., gluten free if needed)


1.5 oz. Yorkshire Wensleydale cheese with cranberries

3 oz. Asiago rosemary cheese


24 jumbo shrimp

2 boneless skinless chicken breasts (~ 1 lb)

12 large eggs

Frozen Section

3 cups frozen peas


error: Eats Treats and Parsnips, Inc. owned content