Menu A Day: Week 1
| Tuesday – Friday |
|||
| Menu | Grocery List | Staples |
Cost to Feed 4 |
| Tuesday | |||
| Squash & Eggplant Chicken Casserole Sliced Pears |
8 oz. Boneless, Skinless Chicken Breasts 1 lg. Yellow Squash 1 med. Eggplant 1 8 oz. can Tomato Sauce |
Olive Oil Balsamic Vinegar Lemon Juice Garlic Parsley Basil |
$8.50 |
| Wednesday | |||
| Shrimp Bok-Choy Stir-Fry Brown Rice Pineapple |
1½ lg. Bok Choy 1 tsp. of Grated Fresh Ginger ½ lb. Frozen Shrimp |
Garlic Canola OR Sesame Oil |
$8.38 |
| Thursday | |||
| Red Beans w/ Beef Brown Rice or Noodles Tossed Salad |
8 oz. Stew cans Kidney Beans 1 Green Pepper 1 14.5 oz. can Diced Tomatoes with Juice |
Onion Low-Sodium Beef Broth |
$7.14 |
| Friday | |||
| Vegetable Fajitas Cornbread |
1 Green Pepper 1 Red Pepper 1 med. Zucchini 1 Avocado 1 Tomato 1 pkg. Whole Wheat Tortillas 1 15 oz. can Pinto Beans |
Onion Canola Oil |
$9.69 |
The Well-Stocked Pantry
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Fruit & Vegetable Database
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Ask The Expert About Fruits and Vegetables
