Full Week of Dinner Recipes + Grocery List
Grocery List
Meat
- Chicken Breast x4
- Marinated Tri-Tip
- 1 Pkg Diced Ham
Dairy
- Heavy Cream
- Milk
- Colby Jack Cheese Block
- Pepper Jack Cheese Block x2
- American cheese slices
- Butter
- Eggs
*Pro Tip: buy blocks of cheese and shred them yourself, it is way cheaper and melts 1000x better in recipes*
Produce
- Green Beans
- Onion
- Butter Lettuce
- Matchstick carrots
- 2 peppers
- Bag of snap peas
- 1 pkg of mushrooms
Condiments & Spices
- Can of coconut milk
- Red curry paste
- Ground ginger
- Curry spice
- Better than bouillon
- Garlic powder
- Sea salt
- Mayo
- Maple Syrup
- Soy Sauce
- Peanut Butter
Miscellaneous
- Shoestring french fries
- Crescent roll crust
- Flour
- Chicken Ramen Noodles
- 16 oz box of noodles
- Rice
Dinner Recipes
Pepperjack Mac N Cheese
- One 16 oz box of noodles
- 16 oz pepperjack cheese shredded
- 1 ½ cups skim milk
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- Sea salt & garlic powder
In a pot, bring water to a boil. Salt your pasta water once brought to a boil & then add pasta – cook until al dente. In a separate sauce pan, melt 2 tbsp butter on medium heat. Once melted, add in your 2 tbsp of flour. Whisk together and turn heat to medium-low. Once your rue is starting to form and you can no longer see the flour, add in your milk and heavy cream. Continue to whisk well on medium-low heat. After a couple minutes add in half of your shredded pepperjack cheese. Stir well until combined into a creamy cheese sauce. Strain the noodles & mix the cheese sauce in with the cooked noodles. Add in the rest of the cheese and continue to mix well & then serve!
Thai Peanut Bowls
- 2 chicken breasts, cut in 1 inch pieces
- 2 tbsp maple syrup
- 2 tbsp low sodium soy sauce
- 3 tbsp peanut butter
- 2 heads of butter lettuce
- 1 cup of matchstick carrots
- 1 bag of chicken ramen noodles
- Salt & pepper
- Sauce:
- 1 tbsp PB
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp water
- 1 tsbp mayo
In a pan, cook your chicken breast in a little olive oil til slightly golden. Turn heat down to low and add in your soy sauce, maple syrup and peanut butter! You may need 2 tbsp of water to deglaze pan a little. Stir well until chicken is evenly coated. Prepare your ramen noodles on the stove top or in the microwave, however, drain them about 95% before adding in the seasoning packet. Wash & chop up your butter lettuce, put in a bowl, add in some chicken, ramen noodles and matchstick carrots & then drizzle with the peanut dressing.
Crockpot Chicken Coconut Curry & Veggies
- 2 chicken breasts, cut into one inch cubes
- 1 can of coconut milk
- 3 tbsp red curry paste
- 1 tbsp curry spice
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp chicken better than bouillon paste
- 2 peppers – I used red & orange
- ½ bag of snap or snow peas
- 1 pkg of fresh sliced mushrooms
- 2 pkg of instant microwave rice (or two cups of reg white rice)
- Sea salt & pepper to taste
In a crockpot, add in all of the ingredients aside from the rice and veggies. Mix chicken mixture well & cook on low for 3 hours. After 3 hours, add in your veggies & cook on low for another 1-2 hours til veggies are cooked to your liking. Season liberally with salt and pepper to taste, serve over cooked rice & enjoy!
Breakfast Pizza
- 1 tube of crescent roll crust
- 6 eggs
- 1 pkg of finely diced ham
- 1 ½-2 cups of shredded colby jack cheese
- 1 tbsp butter
- 1 tbsp flour
- ⅓ cup milk or heavy cream
- Sea salt, pepper & garlic powder
Preheat oven to 375. On a small sheet pan, spread out crescent roll crust and bake for 7-10 min til golden brown. In a pan on the stove, cook ham for 5-7 min until slightly golden. In a bowl crack all six eggs and mix with a splash of milk or cream, then add in a little pam spray or butter into the pan with the ham and toss in your egg mixture. Continue to cook on low-medium heat til you get a nice scrambled egg mixture – set aside. To start on your cheese sauce, melt one tbsp of butter in a pan then whisk in your tbsp of flour to make a rue – add some garlic powder and salt then add in your heavy cream & about ⅓-½ of your shredded cheese. Cook on low until you get a nice cheese sauce! Add cheese sauce to the crust, add egg/ham mixture and top with rest of shredded cheese. Finish baking at 375 til cheese is melted! Cut in squares and enjoy!
Animal Style In & Out Copycat Fries
- 1 bag of shoestring fries
- 1 whole yellow or white onion
- 1-2 tbsp of butter
- 6 slices of yellow american cheese
- 1 cup mayo
- ½ cup ketchup
- 2 tbsp mustard
- 2 tbsp pickle juice
- 1 tsp vinegar
- 3-5 claussen pickles chopped up into tiny pieces
Warning: these are better than in & out, proceed with caution! Preheat oven to 425. Toss fries on a sheet pan and throw in oven until golden brown and crispy (can take up to 30 minutes). In a pan, melt 1-2 tbsp of butter and saute your chopped onion in it until nice and carmelized – you can add a tiny bit of water towards the end of cooking if you need to deglaze the pan. Season onions with salt and pepper halfway through cooking. In a bowl, add in all of your condiments, pickle juice & pickles and mix well – this is your copycat “spread”. Once fries are golden and crispy, take them out, add your cheese slices & onions and toss back in the oven for a couple minutes until cheese is melted. Top the fries with spread once they are out of the oven & enjoy!
Grilled Tri-Tip & Roasted Green Beans & Snap Peas
- 1 marinated tri tip roast (Costco)
- 1 small bag of fresh green beans
- ½ bag of snap peas
- ½ lemon (juiced)
- 1 tbsp minced garlic
- 1-2 tbsp olive oil
- sea salt
- garlic powder
Grill or bake tri tip at 350-375 for 40-50 minutes depending on size – we like to cook to an internal temp of 140 & then let it rest for 15 minutes before eating!
Preheat oven to 400 for the veggie mixture. Toss fresh green beans and snap peas into a bowl with your fresh lemon juice, olive oil, minced garlic, sea salt & garlic powder. Bake for 10-20 min depending on how crunchy/soft you like your veggies!
xoxo,
Bailey
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