Menu Week Ending 1/18/09

Monday

Breakfast:  Cherry Pie Zucchini Oats

Lunch:  Caribbean Stew over Brown Rice, Green Salad

Dinner:   Baked Yams, Bush’s Baked Beans, Hominy, Salad

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

Tuesday

Breakfast:  Zucchini Oats

Lunch:  Eggplant Curry over Brown Rice, Green Salad

Dinner:  Sweet Potato Beginnings, Hominy, Salad

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

Wednesday

Breakfast:  Zucchini Oats

Lunch: Eggplant Curry over Brown Rice, Green Salad

Dinner:  Sherried Rice, Hominy, Green Salad

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

Thursday

Breakfast:  Zucchini Oats

Lunch: Pumpkin & Black Bean Soup over Brown Rice, Green Salad

Dinner:  Mashed Potatoes with Sauerkraut, Hominy, Green Salad

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

Friday

Breakfast:  Zucchini Oats

Lunch: Pumpkin & Black Bean Soup over Brown Rice, Green Salad

Dinner: BBQ Bean Sloppy Joes over Baked Potato

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

Saturday

Breakfast:  Zucchini Oats

Lunch: Moroccan Bulgur Casserole, Green Salad

Dinner:  Potato Soup, Brown Rice, Green Salad

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

Sunday

Breakfast:  Zucchini Oats

Lunch: Moroccan Bulgur Casserole, Green Salad

Dinner: Potato Soup, Brown Rice, Green Salad

Snacks: Leftovers & Fruit

Beverages:  Water & Unsweetened Herb Tea

 

 

Grocery List

 

2 Baking Potato

20 lbs white potatoes

6 yams or sweet potatoes

6 Zucchini or yellow squash

1 eggplant

7 onions

2 bell peppers

1 lb cremini mushrooms

1 head Garlic

2 apples

1 bunch Fresh Cilantro

1 bunch Bananas

1 stalk broccoli

1 head cauliflower

1 package Carrots

1 bunch celery

2 boxes Romaine Lettuce

5 tomatoes

2 cucumbers

5-6 Grapefruit/kiwi/other fruit that looks good

 

Dried dill weed

Fenugreek

1 whole dried chipotle pepper (Or ground in jar)

White cooking wine

Cooking Sherry

Real Maple Syrup

 

1 cup bulgur wheat

6 lbs Brown Jasmine Rice

2 lbs Steel Cut Oats

 

3 – 15 oz can diced tomatoes

15 oz can black beans

15 oz can pumpkin puree

15 oz can garbanzo beans

2- 15 oz cans pinto beans

1 can Bush’s Vegetarian Baked Beans

6 cans hominy

1 bottle fat free BBQ sauce

2 containers Fat Free veggie broth

Herb Tea:

St John’s Wort

Dong Quai

Mint Garden

Joint Comfort

Egyptian Licorice

 

Notes:  This is my actual grocery list for the week and only reflects what I need to buy to prepare the menu items.  I already have many of the needed ingredients like dried garbanzo beans & frozen corn.