November 18, 2012

Bi-Lo Weekly Menu Nov 18-24


This week I planned a light dinner for the day after Thanksgiving but I'm sure you will have leftovers that you can eat for a few days!


Weekly Menu

SundayMediterranean Shrimp Skillet
MondayButternut Squash Risotto
TuesdayBarbecue Chicken Stuffed Sweet Potato Skins
WednesdaySalmon with Red Pepper Pesto & Coucscous
ThursdayThanksgiving Menu
FridayBalsamic Chicken Salad 
SaturdayCheesy Chicken Monterey


Shopping List...{Weekly Menu Items}
Pantry/Fridge Stock-up in Italics

SundayFresh basil 
1 pint grape tomatoes 
Fresh Express spinach - $1.99
Crumbled feta cheese - $2.69
SH shrimp, 16 oz - 1/2 price
Angel hair or spaghetti pasta's - $.78
  -need it: Mueller
Olive oil
Salt
Pepper
Garlic
Fat-free, low sodium chicken broth
  -need it: College Inn, 32 oz - $1.39
  -.55/1 print = $.29
Lemon juice
Italian seasoning

Monday1 small butternut squash 
1 onion
1 lemon
Parmesan risotto or Arborio rice
Walnut pieces, 2.5 oz 
Butter
Brown sugar
Pepper
Salt
Olive oil
Garlic
Fat-free, low sodium chicken or vegetable broth
White wine or chicken broth
Dried thyme 

Tuesday2 medium sweet potatoes ~ $.50
1 red onion 
Fresh cilantro 
1 boneless chicken breast 
Kraft reduced fat shredded cheddar cheese - $2
Barbecue sauce
Salt
Pepper
Olive oil

Wednesday2 salmon fillets, 6 oz each ~ $5
SH tomato paste, 6 oz -
Slivered almonds, 2.5 oz 
Roasted red peppers
1 bag Birds Eye Couscous & Spinach - $1.96
  -.50/1 print = $.96
Salt
Cooking spray
Garlic
Olive oil

ThursdayThanksgiving Shopping List

Friday1 zucchini 
1 rotisserie chicken
Reduced fat mozzarella cheese
Olive oil
Salt
Pepper
Spinach (split w/Mediterranean Skillet)
Grape tomatoes (split w/Mediterranean Skillet)
Basil (split w/Mediterranean Skillet)
Balsamic vinegar
Sugar

SaturdaySH 8.5 oz can corn
SH15 oz can black beans 
SH 4 oz can diced green chilies  
Mahatma yellow rice, 5 oz 
Shredded cheese (split w/Sweet Potato Skins)
Chicken (split w/Balsamic Chicken Salad)


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