May Shopping list

Here is the shopping list for May’s Meal Plan

Produce

  • Celery, 1 rib
  • cilantro, 1/2 cup chopped
  • garlic 13 cloves, (1-2 bulbs)
  • grape tomatoes, 1 pint
  • green bell pepper,  2
  • green onions, 1 bunch
  • lemons, 3
  • onion, 3
  • potatoes, 3 medium
  • red pepper, 2 large
  • Romaine Lettuce 2 heads
  • spinach – about 8 leaves?
  • yellow squash, 1 medium
  • zucchini, 1 medium

Common Pantry Items

  • Dijon mustard 3 TBS
  • Ketchup 1 TBS
  • Oats 1 cup
  • olive oil 1 cup +
  • Ranch dressing or your favorite 🙂
  • Soy sauce (I used lite) 2 TBS
  • Wild rice, 1 cup

Dairy

  • part-skim ricotta cheese 1 1/4 cups
  • sour cream 1 3/4 cups  + more for topping if you wish
  • milk ¼ cup
  • Cheese – 9.5 cup shredded cheddar cheese
  • Cheese – parmesan cheese 1 cup grated
  • Cheese – 2 1/4 cup shredded Monterey Jack cheese
  • Cheese – Mozzerella cheese 1-2 cups

Canned

  • black beans, 5 cans
  • Chili, 1 cans (meat or meatless)
  • kidney beans, 16 oz (2 cans if you want)
  • red enchilada sauce, 2 cups (16 oz)
  • Refried Beans, 1 can
  • Rotel, 1 can
  • Tomato Sauce 8 oz
  • tomatoes, 16 oz
  • white beans, 2 15.5-ounce cans

Meat

  • bacon, 8 slices
  • Chicken breasts 19
  • Ground beef 2 lbs
  • Roast Beef about 2.5 lbs

Frozen

  • Broccoli florets  10 – 12 oz (2 packages)
  • corn, 2 ½ cups

Bread

  • Hamburger Buns (or slices of bread if you’re cheap like me)
  • small corn tortillas 10
  • Tortillas, burrito sized (one for each person)

Deli

  • Swiss 4 slices
  • Ham  8 thin slices

Random

  • chicken broth ½ c
  • Enchilada sauce
  • Pepperoni or other pizza toppings
  • Pizza dough (or make your own)
  • Pizza Sauce (or make your own!)
  • Quinoa, ½ cup uncooked
  • Ranch Dressing Mix 1 pkg
  • Salsa – 1 – 10-ounce jar
  • Salsa – 1 jar Green Salsa
  • Taco Shells 1 pkg
  • tortilla chips 11 cups
  • Whole Wheat Angel hair pasta 16 oz
  • Optional toppings: bacon, cheese, mayo, ranch dressing, ketchup, whatever you like on burgers!

Refrigerated

  • crescent rolls, 1 tube
  • Eggs 10
  • Kraft Fresh Take Cheddar Jack and Bacon 1 pkg
  • pie crust,1  9-inch, refrigerated (or make your own!)

Seasonings

  • Bay Leaf 1
  • Chili Powder
  • Cumin
  • Dried Oregano
  • Dried Thyme
  • Garlic Powder
  • Garlic Salt
  • Onion Powder
  • Salt and Pepper
  • Season Salt

May Meal Plan

This month my family is trying to eat less flour and sugar, so you’ll see a lot less pasta and recipes with bread on here. And I don’t know about where you live, but here in Arizona it is starting to get HOT, so I included several recipes for the slow cooker and the grill so you don’t have to heat up your kitchen. (You can use your oven if you really want.)

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
        1 Loaded Chicken
Potato Skillet 
2 Chips and
Cheese Chili 
3 Left Overs
4 Family
Dinner
5 Beef Tacos (SC)  6 Chicken and Wild
Rice Casserole
7 Left Overs 8 Taco Salad(leftover meat) 9 Pizza 10 Left Overs
11 Mother’s Day 12 Roasted
Veggie Enchiladas
13 Chicken 
White Beans
14 Left Overs 15 Broccoli
Cheddar Quiche
16 Chili 17 Left Overs
18 Family
Dinner
19 Beef Burritos
(leftover meat)
20 Lemon Chicken Skewers 21 Left Overs 22 Spinach Cheese 
Egg Souffle
23 SouthWestern
Chicken Packets
24 Left Overs
25 Family
Dinner
26 Hamburgers 27 Grilled Chicken 
Cordon Bleu
28 Left Overs 29 Garlic Chicken
Broccoli Pasta
30 Black Bean Burger 31 Left Overs
Here’s the May Shopping List
Don’t forget to download your printable calendar!
May Image

Beef Taco Salad

Ingredients

  • 1 lb Shredded Beef Taco Meat
  • 2 heads of Romaine Lettuce
  • 1 can Black Beans, rinsed and drained
  • 2 cups crushed tortilla chips
  • 1/2 cup of frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • Ranch dressing or your favorite 🙂

Directions

  1. Place the lettuce in a large serving bowl. Top with the taco meat. Layer on the black beans, tortilla chips, thawed corn and shredded cheese. Top with your favorite dressing.

Easy Shredded Beef Taco Meat – Slow Cooker

Ingredients

  • 2.5 Roast Beef (chuck or whatever cut you want)
  • 1 pkg Ranch Dressing Mix
  • 1 jar Green Salsa
  • 1/4 tsp ground cumin

Directions

  1. Place roast in the crock pot
  2. Sprinkle ranch dressing mix and ground cumin on top/
  3. Cover with green salsa.
  4. Cook on low for 6-8 hours.
  5. Shred with 2 forks when it is done.
  6. Allow meat to cool and divide for future recipes and store in freezer until you need it.

Shredded Beef Tacos

1 lb Beef Taco Meat

1 pkg Taco Shells

1/2 – 1 cup shredded cheddar cheese

Topping ideas: shredded lettuce, sour cream, diced tomatoes, salsa, taco sauce

Fill tacos with meat and toppings! Enjoy 🙂

 

Broccoli and Cheddar Quiche

Ingredients

  • 1 pie crust, 9-inch, refrigerated (or make your own!)
  • 2 tsp olive oil
  • 1 1/4 cups part-skim ricotta cheese
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 2 large egg whites
  • 1 Tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper
  • 10 oz frozen chopped broccoli, thawed and well-drained
  • 1 Tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
  2. In a large bowl, add ricotta cheese, cheddar cheese, egg, egg whites, mustard, onion powder, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
  3. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

This recipe actually a Weight Watchers Recipe!

Southwestern Chicken Foil Dinner

Makes 4 Servings

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 can Rotel
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 boneless skinless chicken breasts (Small chicken breasts OR 2 large ones cut in half)
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup chopped green onions

Instructions

  1. Heat oven to 425 degrees or heat the grill to medium/high heat.
  2. Place four large pieces of foil on the counter and spray them lightly with non-stick cooking spray.
  3. Top each foil piece with a chicken breast. Sprinkle with salt and pepper to taste.
  4. In a medium bowl, combine black beans, corn, Rotel and cumin.
  5. Divide mixture among the four foil packages, evenly topping each piece of chicken.
  6. Pull up the long sides of foil and crimp together, then fold up the short sides of foil and crimp. Leave extra room in each packet for steam.
  7. Place sealed packets seam side up a baking sheet.
  8. Bake packets for 20 minutes or grill for 15-20 minutes, until chicken is cooked through.
  9. Remove from oven and open each packet carefully. Sprinkle each packet with 1/4 cup cheese and close each packet.
  10. Let sit for 2 minutes for cheese to melt before serving. Top with green onions and serve. (Tip from the blogger: poke a small hole in the bottom of the packets and drain the juices over a sink so the chicken isn’t watery.)

Find this and other yummy recipes here.

Garlic Chicken and Broccoli Pasta

Ingredients

  • 16 oz Whole Wheat Angel hair pasta
  • 2 chicken breasts, pre-cooked and sliced into strips
  • 3 garlic cloves, minced
  • 4 TSB Olive oil
  • Garlic salt
  • 10 – 12 oz Frozen Broccoli florets (thawed) or 10-12 oz fresh broccoli chopped
  • 1/2 cup grated parmesan cheese

Instructions

  1. Cook the pasta per instructions on package.
  2. In a pan, heat up the olive oil  and add minced garlic.
  3. Add chicken to pan and saute until warm. Add the broccoli.
  4. Cover the pan and let broccoli cook until tender.
  5. Sprinkle the veggies and chicken with garlic salt and parmesan cheese and mix together.
  6. Add the drained pasta to the pan. Drizzle the pasta with olive oil, garlic salt and parmesan cheese.
  7. Mix everything together and let heat up for about 3 minutes.

This recipe is adapted from this recipe here!