Menu Plan Your Butt Off {september 18} | The Sisterhood of the Shrinking Jeans LLC


Confession: I am not a planner. I do not enjoy menu planning. I am not really a fan of cooking, period. But this week, ladies and gentlemen, I menu plan. For you. You are very welcome.

Monday: Ginger Chicken with Snow Pea Salad
Tuesday: Healthiest Lasagna Ever
Wednesday: Shredded Chicken Burritos {crockpot}
Thursday: Grilled Salmon and Veggies {grill}
Friday: Sesame-Ginger Flank Steak with Asparagus and Gomashio {grill}

Dessert: Mixed Berry Parfaits
Snack: 2 Ingredient Pumpkin Cookies

SHOPPING LIST {a lot of these you may already have in your kitchen!}:

soy sauce {i use low-sodium} sugar rice wine vinegar toasted sesame oil dark sesame oil garlic ginger sambal oelek {find with Indian foods} scallions {a few bunches} cilantro sesame seed sea salt asparagus {1 lb} flank steak {1 1/2 lb – 2 lbs} chicken breasts {3 1/2 lb} extra-virgin olive oil kosher salt snow peas {1 lb} canola oil 1 box {3 oz} strawberry gelatin strawberries blackberries 3 cup {prepared} vanilla pudding 1 taco seasoning packet 2 can chicken broth 2 onions tortillas cheese (for burritos) 1 (18.25 oz) package spice cake mix 1 (15 oz) can solid pack pumpkin 2 lbs ground turkey (Jennie O’s 99% fat free, no skin) Italian seasoning crushed rosemary fresh ground garlic pepper 4 carrots, finely chopped (I shredded them in a Cuisinart mini prep) 1 Tbsp extra virgin olive oil 1/2 cup red wine 28 oz can of crushed tomatoes 6 oz can of tomato paste part skim ricotta cheese {32 oz container} Parmesan cheese egg Italian parsley bag of fresh, pre-washed baby spinach {10 oz} 1 box whole wheat lasagna noodles part-skim Mozarella cheese

Parmesan cheese