Grocery List and Menu

Here's the plan for this week. 3 of the recipes are creations of my own, so I hope they turn out well. If you end up trying any of my recipe creations, I'd love to hear your feedback. I've made the burgers before so I know those are good. However, the chicken taco soup and the fish tacos are something I just came up with, so I'd love to know what you think. Also this week's grocery bill was $85. This is a very easy week. Links to recipes are below and my recipes are written out at the bottom:

Grocery List – 5-1-2009

Menu

Heather's Burgers and Grilled Potatos

Heather’s Tropical Fish Tacos

Heather’s Slow Cooker Southwestern Chicken

Salmon with Corn Relish

Out to Eat / Leftovers

Staples

Milk (1 gallon for home, ½ gallon for Heather’s work)

Granulated Splenda

Power Bars/Granola Bars

Cereal – 1 for Home, one for Heather’s work (Blueberry Special K)

Yogurt

Vanilla Frozen Yogurt

Peanut Butter

Ingredients for Meals

Lean ground beef (at least 80%)

Onion Soup Mix

2 packs Chili Seasoning

1 pack taco seasoning

2 Salmon Filets

Whole Wheat Hamburger Buns

Red Potatoes (3 large or 5 or 6 small)

2 talapia filets

Fresh Cilantro

2 tomatillos (by tomatos, basically green tomatos)

1 jalepeno pepper

1 package frozen corn

Lemon juice

Light Mayo

1 bunch green onions

Whole Wheat bowtie pasta (regular is fine if no whole wheat)

1 Mango

Chicken Breasts

1 can black beans

1 can red beans

1 can yellow corn

1 can diced tomato

1 jar diced pimentos

Fresh Mint

Flour Tortillas

Red Onion

Pepper Jack Cheese Slices

Heather's burgers and grilled potatoes - Take about 1 lb ground beef and mix in 1 pack onion soup mix. Add one egg and bread crumbs for body, but this is optional. It helps the burgers keep from falling apart. Form into patties and grill to your liking. Serve with desired buns and toppings. We are using whole wheat buns, red onion, pepper jack cheese slices, pickles, mustard and ketchup. For the potatoes - Slice red potatoes into slices about 1/4 inch thick. Boil for about 3 minutes to tender up a bit. Drizzle with olive oil and season with one pack chili seasoning. Grill until tender and top with grated parmesean cheese.

Heather's Fish Tacos - Season 2 tilapia filets with salt and pepper and saute until cooked in olive oil. Use slightly heated (warm up in microwave or in a frying pan) flour tortillas for shell. You will have two toppings for this. One topping will be some tomatillo and corn salsa. For this dice up 2 tomatillos, and 1 jalepeno pepper. Add about 1/4 cup thawed frozen corn. Drizzle with olive oil and spread on small pan and bake for about 10 minutes on 375. For the other topping, dice up mango and mix in about about 3 tbsp fresh cilantro and 3 tbsp lime juice. Pull apart talapia and place in tortillas. Top with mango and tomatillo salsa. Enjoy! I really hope this is good. I couldn't find a fish taco recipe that I like so I made one up and I hope this turns out well. Please let me know if you try this; would love to hear your feedback.

Heather's Slow Cooker Chicken Taco Soup - This should be a super easy slow cooker meal with minimal prep. Only prep is the chicken. You could probably even do canned chicken, but I don't like to use too much of that because of the sodium. Boil 3 chicken breasts until cooked, about 35 minutes. When cool, pull shred chicken into bit sized pieces. To a slow cooker, add chicken, 1 can black beans, 1 can red beans, 1 can whole kearnal corn, 1 package taco seasoning, 1 can tomato sauce, 2 cans diced green chilies, 1 can diced tomatoes. Add chicken broth to bring it to your desired consistency. Heat on low for about 6 hours.

Enjoy!