January Menu Week 3

January Week 3 Menu

To see a picture menu click HERE

  Breakfast Lunch Dinner Snack
Monday *Ham and Cheese Omelet Black Bean Wrap

Serve with Carrot Sticks and Ranch Dressing

Mac and Cheese Lasagna

Serve withMozzarella Loaf

Apples with Peanut Butter
Tuesday Pancake Squares Festive Tossed Salad Ranch Chicken

Serve withBaked Broccoli

Cottage Cheese with peaches
Wednesday Granola with Yogurt and fresh fruit Mandarin Chicken Wraps Honey Mustard Pork Tenderloin

Serve withGrilled Mushrooms and Rice-a-roni

Dessert Pizza
Thursday Bacon Sour Cream Scramble Meatball Hoagies

Serve with ice cold lemonade and potato chips

Tater Tot Casserole

Serve chips and salsa as an appetizer

Cranberry Orange Smoothie
Friday *Oatmeal and Toast Tomato Tortellini Soup Jazzy Pork Quesadillas

Serve withMexican Corn

Chewy Energy Bars

Weekly Tips

–          Monday:  When chopping onions and peppers for Ham and Cheese Omelet, chop extra for Mexican CornBacon Sour Cream Scramble, and Meatball Hoagies.  Store extras in a zip top bag in the fridge.

–          Monday: While making dinner, mix up a batch of Pancake Squares, place batter in the fridge until morning OR cook it the night before and reheat in the morning.

–          Tuesday: When slicing lettuce for Festive Tossed Salad chop broccoli for dinner.

–          Wednesday MORNING: Cook chicken for Mandarin Chicken Wraps. Cook and crumble bacon for Bacon Sour Cream Scramble. Brown beef for Tater Tot Casserole.  Prepare marinade for Pork Tenderloin.

–          Wednesday Evening: Be sure to reserve 2 Cups of shredded pork for Jazzy Pork Quesadillas on Friday.

–          Friday: During breakfast remove chive and onion cream cheese AND regular cream cheese from the fridge. It will be much easier to work with if it is soft.  Save ½ of your chipotle chilies for tacos on week 4.

Menu 3 and Shopping List Word

Menu 3 and Shopping List PDF

January Week 3 Shopping List

Perishable Items Non-Perishable Items (& Freezer) Food Storage
18 Eggs

Milk

2 ½  Cup Plain Greek Yogurt

1 lb. Shredded Mozzarella Cheese

1  cup Grated Parmesan Cheese

½ C. Shredded Swiss Cheese

2 Cups Shredded Mexican Blend

½ lb Provolone Cheese

½ Carton Chive & Onion Cream

2 8oz Pkg Cream Cheese

4 cups Sour Cream

5 Avocados

1 bunch Green Onions

2 Green Bell Peppers

2 Jalapeno Peppers

3-4 Tomatoes

2 Bunches Broccoli

1 lb Mushrooms

1 head Romaine Lettuce

1 head Cabbage

1 bunch Cilantro

2-6 Apples

2-4 Pears

1 Lemon

1 Lime

1 ½ C. Frozen Cranberries

1 bunch Bananas

2 Oranges

Rye Bread

Hoagie Buns

Uncooked Flour Tortillas

Egg Roll Wrappers

1 (9oz) Pkg Tortellini

1 Loaf unsliced French Bread

 

Dijon Mustard

1/3 Cup Pickled Jalapenos

1 pkg (7 oz.) Kraft Mac and Cheese

2-3 Cups Spaghetti Sauce

½ Cup Chopped Cashew

1 Cup  Corn Flakes

2-2 ½ Cups Crisp Rice Cereal

¼ Cup Toasted Wheat Germ

3 Tbs. Agave Nectar

1 Cup Chow Mein Noodles

Flour Tortillas

¼ c Sun Dried Tomatoes

Chipotle Chiles

1 lb Butter

1 Pkg (16 oz.) Frozen Mixed Vegetables

1 Medium Pkg Tatar Tots

30 Frozen Cooked Meatballs

Bacon

2 ½ lb Lean Ground Beef

1 lb Boneless Skinless Chicken

2 (1lb) Pork Tenderloins

 

 

Garlic Salt

Sugar

Flour

Baking Powder

Salt

Pepper

Coarsely Ground Black Pepper

Red Chili Pepper Flakes

1 pkg. Ranch Style Dressing (dry)

Natures Seasoning

Olive Oil

Vanilla Extract

Honey

Corn Syrup

Peanut Butter

Minced Garlic

Non- Stick Olive Oil Spray

Apple Cider Vinegar

Mustard

2 Cups Old- Fashioned Oats

Brown Sugar

1 Can Mushrooms

2 (14oz) Cans Chicken Broth

1 (10oz) Can Tomato Soup

2 Cans Whole Kernel Corn

1 15oz Can Sloppy Joe Sauce

1 Can (14.5 oz) Cream of Mushroom Soup

1 Can Mandarin Oranges

1 Can Black Beans