Week 3 Meals

Taco salad
Peruvian Roasted Chicken with Aji Verde w/ broccoli
Turkey and Black Bean Enchiladas w/ mexican rice
Carne Bistec - Colombian Steak with Onions and Tomatoes w/ pasta

2 lb extra lean ground turkey
1 whole chicken
1-1/2 lbs grass fed sirloin tip steak, sliced very thin
garlic bulb
Taco salad mix
broccoli
1 lime
2 medium onion
1 very large tomato or 2 medium tomatoes
2-3 jalapeños, seeded
cilantro
8 (6-inch) low carb whole wheat flour tortillas
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
3/4 cup fat free chicken broth
chipotle chili powder
cumin
garlic powder
dried oregano
paprika
white vinegar
4 oz beer (I used Corona light)
2 tbsp fat free sour cream
1 cup WW Mexican Style cheese

Remember to always have on hand: Kosher salt, pepper, EVOO

Week 2 meals

Orecchiette with chicken sausage and broccoli rabe (Skinny Taste)
Pollo Sabroso with cauliflower (Skinny Taste)
BBQed tri-tip and pasta salad with veggies
Pulled pork sandwiches topped with cole slaw and asparagus

Shopping list
1 large bunch broccoli rabe
asparagus
5-6 cloves garlic
packaged cole slaw and dressing
veggies (tri-tip)
10 oz orecchiette
pasta salad
1 cup low sodium fat free chicken broth
1/4 cup grated Parmigiano Reggiano
6 medium chicken thighs
1 lb lean chicken sausage
Pork butt
tri-tip
1 tbsp vinegar
2 tsp soy sauce
1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
Adobo (in Spanish aisle)
crushed red pepper flakes (optional)
buns

Staples to keep in your cabinets
Salt
pepper
garlic powder
oregano

Staples to always have on hand

These are just some of the things that I keep on hand.

• flour
• granulated sugar
• powdered sugar
• brown sugar
• kosher salt
• table salt
• pepper
• garlic powder
• cumin
• dried parsley
• chili powder
• Whatever your favorite seasonings are (We have a ton of spices that we use)
  
• extra virgin olive oil
• Pam
• Pastas of different shapes
• rice
• roasted garlic (You can purchase already roasted garlic by Christopher Ranch)
  
• eggs
• butter

Week 1 meals

Colombian steak with onions and tomatoes with buttered egg noodles (From Skinny Taste)
Hamburgers with pasta salad
Chipolte Pork Tacos with Spanish rice (From Our Best Bites)
Poppy Seed Chicken with broccoli (From The Girl Who Ate Everything)

Grocery List

1 pound pork tenderloin

5 cups chicken breasts

1.5 lbs sirloin steak

Hamburger

1 lime (Use for lime zest and juice)

2 large tomato (Colombian steak and burgers)

Broccoli

3 onions (For tacos, hamburgers and Colombian Steak)

Chopped cilantro

2 tsp fresh oregano (You can use dried if you have it already just use 1/2 tsp)

cumin

1 T poppy seeds

1 tsp brown sugar

2 tsp chipotle peppers in adobo (freeze the unused peppers for another recipe)

2 cans condensed cream of chicken or mushroom soup

medium sour cream (For Poppy seed chicken and tacos)

Cheese for burgers if wanted

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

Box of Spanish rice

Simply Salad pasta salad

Hamburger buns

8 (6 inch) corn tortillas

Things to always have on hand
salt
pepper
garlic powder
fresh garlic
evoo
Non-stick spray

Reviews on the meals

My family loves the Poppy Seed Chicken from The Girl Who Ate Everything. I've added some of my family favorites to it each time I make it. This week I added roasted garlic and a chipolte pepper to add some spice. This is a great go to recipe when you want something fast and easy to make.
Dave made the Colombian Steak while I held our sleeping baby. It only took a few minutes to cook everything, but tasted like it slow cooked all day long. Skinny Taste knows how to make recipes that taste indulgent but is easy on your waistline.
Tonight we had the Chipolte Pork Taco and they were delicious! Our Best Bites know how to combine flavors. The hint of lime cooled off the heat of the chipolte peppers.

Let's start at the beginner

Welcome to my little blog. Let's start with a little background on why I started this blog.

Back in the day Dave (Hubby) and I would go to the store every day to stop for that nights dinner. Not only was this frustrating to do, but it got expensive. Now that we have 2 kids it's harder to come up with what we want for dinner and to run to the store at the drop of a hat. I've decided that I would make week meal plans.
I start by looking at my favorite blogs and compile of list of what sounds good. Sometimes the whole week is from one blog and others it's from many. Once I have narrowed down what we will be having I copy the list of ingredients needed and organize it per the store layout
It's pretty easy to do and I love trying new recipes along with my classics.