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.
- 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
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Breakfast
Main Dishes for Lunch and Dinner
Dessert
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)
Cheese
1.5 oz. Yorkshire Wensleydale cheese with cranberries
3 oz. Asiago rosemary cheese
Proteins
24 jumbo shrimp
2 boneless skinless chicken breasts (~ 1 lb)
12 large eggs
Frozen Section
3 cups frozen peas