This Week's Menu and Shopping List

This weeks is fun and includes one of my (and my husband's) favorite winter meals: Chili! This is made with ground beef, but you may substitute ground turkey (although who wants to get their fill of turkey now whenThanksgiving is just around the corner?) or you can increase the amount of beans that are in the chili. I'm telling you this now so that you can shop accordingly!

Here is the lineup:



Monday: Parmesan chicken with whole wheat pasta, green beans, and a sage-butter sauce

Tuesday: Chili!

Wednesday: Pork cutlets with roasted potatoes and peas and carrots

Thursday: Tossed salad with chicken, kiwi, strawberries and cashews
(If you or someone you are cooking for is like my husband who says, "I'm not a rabbit" when I try to pass off a salad as a meal, then pick up a loaf of nice bread to serve with this and maybe also a box of brownie mix for dessert and you won't hear any complaints!)

Friday: Farmer's Hash and Eggs (breakfast for dinner)



Instead of a super-fun recipe, I will share some ideas I've found for what to do with your Thanksgiving leftovers! If you have any that you would like to share, please leave them in the comments section and I will post them in Friday's entry so that everyone can benefit!



Shopping List for this Week:
Produce
2 lemons
5 T. shallots, minced (about 3 large shallots)
2 large onions
1 small onion
1 green bell pepper
11 garlic cloves
2 lb. potatoes
3 kiwi
1 pint of strawberries
2 bags prewashed tossed salad of your preference
2 scallions

Pantry
4 t. cornstarch
1 1/2 cups flour
2 cups coarse dry bread crumbs
Olive Oil
3 T. veg. oil
1/2 lb. whole wheat pasta, such as penne
1 cup uncooked rice
3 cups low-sodium chicken broth
1 T. light brown sugar
1 (5 oz. ) can tomato paste
1 (15 oz. ) can of tomato sauce
12 oz. (or whatever the can size is) red kidney beans, rinsed and drained
Balsamic vinegar
1 T. hot pepper sauce

Meat
4 boneless, skinless, chicken breast halves
2 lb. ground beef
6 pork cutlets

Spices
Salt and Pepper
2 T. chopped fresh parsley (or 2 teasp. dried)
1-2 t. fresh minced sage (or dried/ground sage)
4 T. chili powder
1 tsp. ground cumin
1 1/2 T. dried rosemary
2 tsp. dried thyme

Refrigerated
4 egg whites (or 2 whole eggs)
8 large eggs
3 T. salted butter
5 T. unsalted butter
3/4 cup heavy cream
Small/Medium container Sour cream (topping for chili)
2 cups shredded cheddar cheese plus as much cheese as you prefer for topping your chili
1 cup of Parmesan cheese, grated

Frozen
2 cups frozen green beans
1 1/2 cups frozen peas and carrots

Bakery
2 large corn muffins

Misc.
8 fl. oz. beer (I use Heineken, and I think I use a little more than 8 oz.)
3/4 cup dry white wine (I sub. chicken broth)
Generous handful of cashews