Easy Weeknight Dinners Volume 4

Meal Plan Shopping List

Grocery Items
2 yellow potatoes
1 pound tiny new potatoes
3 yellow onions
4 green onions
1 cabbage
2 medium bell pepper
1 medium carrot
1 medium squash
1 lemon
3 tomatoes
1 1/2 pounds green, white, and/or purple asparagus
1 cup rice
1 (15oz) can chickpeas (or 1 cup dried)
1 (15oz) can kidney beans (or 1 cup dried)
2 (15oz) can black beans (or 2 cups dried)
1 (15oz) can tomato sauce
1/2 c frozen peas
23 oz corn kernels
1 bunch cilantro

1/4 cup creamy natural peanut butter
8 oz linguine, or gluten-free linguine or zucchini noodles
1 cup dried penne pasta
1 cup uncooked instant brown rice
3 can tuna packed in roasted garlic olive oil
1/2 cup pitted kalamata olives, halved

Lean ground turkey (1 package)
1 lb boneless chicken thighs
1/4 cup chopped salted peanuts

2 1/4 cups milk
4 ounces provolone cheese, shredded
1/4 cup finely shredded Parmesan cheese
1 cup salsa

Pantry Items
4 tbsp butter
1 tsp lime juice
1 tsp light brown sugar
3 tbsp yogurt
3 tbsp oil
3 Tablespoon soy sauce
2 Tablespoon rice vinegar
3 Tablespoon coconut oil, melted
1 Tablespoon honey
1 Tablespoon sesame oil
2 tablespoons all-purpose flour
1/4 cup soft bread crumbs

Spices
2 tbsp grated ginger
5 cloves garlic, pressed
3 tsp salt
1 1/2 tsp ground black pepper
3/4 tsp turmeric
6 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 tsp cumin seeds
1 Tablespoon sriracha
1 Tablespoon sesame seeds, toasted
1 1/2 cups vegetable stock
2 Tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons onion powder
1 tbsp taco seasoning