So as I mentioned briefly in another post, I've been blogging for the past month for Greatist as a part of a project called a "Greatist Challenge." My challenge was to eat healthy and cheap for a full month. And now that the month is over, I'm not falling off the wagon. Primarily at Mom's request, I'm going to continue posting my weekly menu plan and shopping list (formerly posted to Greatist's site) right here on Sorta Stylish.
Generally, I like to keep these pretty seasonal, and seeing as I'm no longer trying to please a national audience, I can focus on what's in season right here in NY. Which is apparently nothing, according to this in-season map (actually super helpful, I recommend using it!). So seeing as nothing's actually in season here, I'm going to focus on what's in season elsewhere. Say, Florida. Like avocados, radishes, cabbage, and cauliflower.
So here's the plan for this week—in no particular order:
Oh She Glows' 15 Minute Creamy Avocado Pasta
Slow-Cooker Chipotle Beef Taco Salad (I'm subbing salad for tacos, but feel free to buy tortillas and have tacos or burritos)
Lime and Soy Chicken with Cabbage Slaw (I'm using boneless breasts instead of bone-in to cut cook time)
Grilled Chicken Cobb Salad
Buttery Shrimp and Radish Pasta
Produce
2 medium avocados
1 tomato
2 lemons
3 limes
1 bunch radishes
1 head red cabbage
1 large head romaine lettuce or 2-3 hearts of romaine
1 bunch scallions
Onions (I need to restock, but the recipes only call for 1 yellow, 1 red)
Garlic
Meat
1 lb. beef chuck
4 boneless chicken breasts
4 slices bacon (optional, for Cobb Salad)
1/2 lb. frozen shrimp
Dairy
2 eggs
Grocery
4 servings long pasta
Small can chipotle chilis in adobo
I Have/You May Need
Basil
Olive oil
Dried oregano
Bay leaves
Soy sauce
Brown sugar
1 carrot
Fresh ginger
Canola oil
Sesame seeds
1 cup shredded cheddar cheese
1/4 stick butter
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