May 16- 22 Menu
Turkey Enchilada Casserole (249) with Black beans and Chips and Salsa (200)= 449cal
Tomato-Basil Lasagna with Prosciutto (272) with Spinach Salad (80) =352cal
Citrus Soy Chicken Drumsticks ** (196) with Jasmine Rice and Zucchini and Squash (100) = 296cal
Broiled Flank Steak with Warm Tomato Topping (194) with Brown Rice and Aspargus (100) =394cal
Spicy Tilapia with Pineapple-Pepper Relish** (228) with Long Grain Rice and Corn (100)= 328cal
** Blogged Previously
SHOPPING LIST
Canned
1 can (29 oz.) red enchilada sauce
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
12 cooked lasagna noodles
pineapple chunks
Black beans
Dairy
shredded reduced-fat jack cheese (8 oz.)
1 (16-ounce) carton 1% low-fat cottage cheese
block-style fat-free cream cheese
grated fresh Romano cheese, divided
eggs
shredded part-skim mozzarella cheese
12 corn tortillas (6 in. wide)
Meat
chopped prosciutto or ham
bacon or sausage
8 chicken drumsticks (about 2 pounds)
1 1/2 pounds ground turkey breast
4 (6-ounce) tilapia fillets
1 (1-pound) flank steak, trimmed
Produce
fresh ginger
green onions
onions
red onion
plum tomatoes
2 jalapeño peppers
4 limes
grape or cherry tomatoes
garlic cloves
Spinach
Zucchini
Orange Juice
Squash
Asparagus
Ciltantro
Oregano
Frozen
Frozen Corn
Spices
salt
ground cumin
canola oil
Cajun seasoning
ground red pepper
ground cumin
Cooking spray
olive oil
dried basil
crushed red pepper
low-sodium soy sauce
rice vinegar
Sake (rice wine)
Sugar
