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