Week 3 Meal Plan — Meals Made Easy

Weekly Menu

1. Korean Beef Tacos with Asian Slaw
2. Creamy Parmesan Chicken with Mashed Potatoes & Asparagus
3. Homemade Pizzas
4. Teriyaki Chicken with Rice & Broccoli
5. Chicken Tortilla Soup with Artisan Sourdough Loaf

Complete Grocery List

Produce

• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 14 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 cups shredded cabbage
• 2 Tbsp fresh cilantro, chopped
• 1½ Tbsp fresh parsley, chopped
• 2.5 lbs Yukon Gold potatoes
• 1 bunch asparagus
• 1 large head broccoli (or 2 small crowns)

Meat

• 6 lbs boneless skinless chicken breasts
• 2-3 lb chuck roast
• Pepperoni / other pizza toppings

Dairy

• 2½ cups heavy cream
• 2 cups whole milk
• 1 lb package butter
• 8 oz grated parmesan cheese
• 16 oz shredded mozzarella

Pantry

• 1¾ cups soy sauce
• 1¼ cup packed light brown sugar
• 7 Tbsp rice vinegar
• 2½ Tbsp cornstarch
• 6 cups all-purpose flour
• 1 can pinto beans (15 oz)
• 1 can black beans (15 oz)
• 1 can red kidney beans (15 oz)
• 2¾ tsp ground ginger
• 1 tsp garlic powder
• 4 tsp salt
• ½ tsp black pepper
• 3 Tbsp toasted sesame oil
• 1 tsp chili powder
• 1 tsp oregano
• 2 tsp cumin
• 1 Tbsp taco seasoning
• 1 cup avocado oil
• 4 tsp active dry yeast
• 1½ cups frozen corn
• 14 oz red enchilada sauce
• 2 tsp cane sugar
• 4½ cups chicken broth
• 1½ cups uncooked jasmine rice