Week 4, February 23 to 28, recipe list, grocery list

Week 4 February 23 to 28

Recipe list
23.Pulled chicken sandwiches with red cabbage slaw
24.Mexican Pizza
25Beef Stew Casserole
26.Sicilian Pasta with Tuna
27.Tandoori Chicken Breasts on Pitas
28.Roasted Herb Fillet of Beef with Horseradish Sauce

Grocery list

Produce
1 lime
2 large onions
1 red onion
1 head garlic 4 cloves)
3 lb small sweet potatoes
2 medium tomatoes
2 kirby cucumbers
1 yellow bell pepper
7 carrots
1 lb parsnips
3 ribs celery
1 avocado
1/2 small red cabbage
1/3 cup fresh chives or green part of scallions
1 bunch cilatro
1 bunch parsley
3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)


Bakery
6 seeded hamburger buns
4 pitas

Meat/Poultry/Fish
1 oven-ready, tied fillet of beef roast (4 lb)
1 1/2 lb 1 inch cubes beef chuck
4 boneless, skinless, chicken breasts (5 oz each)
1 pkg (12 oz)  precooked fajita style chicken strips
4 cups cooked chicken

Refrigerated
1/2 cup buttermilk
1/2 stick butter
3/4 cup plain low fat yogurt
1 cup reduced-fat sour cream
1 cup shredded mexican or taco cheese blend
1 large (10 oz) prebaked thin-crust pizza crust
1/2 cup cream-style horseradish sauce

Frozen
1 1/4 cups southwestern corn blend

Grocery
2 cans (about 14 oz each) beef broth
1 can (6 oz) chunk light tuna in EVOO
1 jar (8.5 oz) olive spread or 1 can (7.5 oz) eggplant appetizer (caponata)
1/4 cup chopped pimiento stuffed olives (optional)
3/4 cup taco sauce
12 oz spaghetti pasta
ketchup
yellow mustard
whole-grain dijon mustard
honey mustard
1 Tbsp raisins

Pantry
kosher salt
salt
pepper
olive oil
EVOO
vegetable oil
cider vinegar
sugar
flour
ground cumin curry powder