| eggs, 5 | 2,7 | Avocado Cocktail |
1-Fri. |
| milk or cream, 1 3/4 cups (14oz, 450ml) | 2,7 | Shrimp Creole over Brown Rice | |
| Parmesan, 4.5oz (140gr) | 3,4 | Smoked Salmon with Deviled Eggs | 2-Sat. |
| Greek or plain yogurt (7oz, 210ml) | 5,6 | Tournedos with Creamy Brown Sauce |
|
| shredded cheese, 4oz (125gr) | 7 | Cauliflower and Potato Medley | |
| Prosciutto, Tomato and Cannellini Risotto | 3-Sun. | ||
| Fresh Fruit | |||
| Chicken with Broccoli and Olives | 4-Mon. | ||
| Pasta with Olive Oil and Parmesan | |||
| Hungarian Pork Chops | 5-Tues. | ||
| Alsatian Potatoes | |||
| Carrots with Yogurt Cream | |||
| Turkey with Horseradish Sauce | 6-Wed | ||
| avocado, 1, ripe for Friday | 1 | Brown Rice | |
| celery, 5 - 6 stalks, (ribs) | 1,6 | Broccoli with Lemon Pepper | |
green bell pepper, 1 |
1 | Sausage and Artichoke Quiche | 7-Thurs. |
| lemon, 1 | 2 | ||
| cauliflower, 2 servings check fridge | 2 | Pantry Items to Check |
|
| potatoes, 4 medium | 2,5 | good olive oil, | |
| tomatoes, 2 | 3 | olive oil, | most |
| fruit, something tasty 2 servings | 3 | flour, | |
| broccoli, 2 small or 1 medium, 4 servings | 4,6 | whole wheat flour | |
| red bell pepper, 1 | 4,7 | cornstarch, (corn flour, maizena) 2 - 3 tbs | 2,6 |
| carrots, 2 medium | 5 | brown sugar, | |
| sugar, | |||
| Tabasco, optional | 1 | ||
| baking powder, | |||
| garlic powder, 1/4 tsp | 5 | ||
| dry mustard, | |||
| shrimp, cleaned, 12oz (350gr) | 1 | chili powder, 2 tsp | 1 |
| smoked salmon, 4oz (125gr) | 2 | paprika, 1 - 2 tbs | 1,5 |
| beef tenderloin 4 slices 1" (2.5cm) each | 2 | sea salt | |
| (filet mignon) about 12oz (350gr) total | black peppercorns | ||
| Prosciutto, 4 slices (3oz, 90gr) | 3 | bouquet garni, | |
| chicken breasts, boneless, skinless, 2 | 4 | dried basil, 1 tsp | 6 |
| pork chops, boneless, 12oz (350gr) total | 5 | bay leaf (laurel), 1 leaf | 5 |
| turkey cutlets, 12oz (350gr) total | 6 | herbes de Provence, | |
| sausage, any flavor, 8oz (250gr) total | 7 | dried chives, | |
| dried marjoram, 2 tsp | 4 | ||
| dried oregano, 3 tsp | 1,5,6,7 | ||
| dried parsley, 1 tbs | 2 | ||
| dried rosemary, | |||
| dried summer savory, | |||
| dried sage, | |||
| tomatoes, whole, 15oz can (450gr) 2 | 1,6 | dried tarragon, | |
| white beans, (cannellini) 15oz can (450gr) 1 | 3 | dried thyme, 4 tsp | 2,5,6,7 |
| bread, 2 slices (whole wheat?) | 2 | ground ginger, | |
| artichoke hearts, 15oz (450gr) 1 | 7 | ground cloves, | |
| ground nutmeg, | |||
| mustard seed, | |||
| whole grain mustard, | |||
| Dijon-style mustard, 2 - 3 tbs | 2,6 | ||
| soy sauce, 2 tsp | 1 | ||
| mayonnaise, 2 tbs | 2 | ||
| red wine, 1/2 cup (4oz, 125ml) | 2 | ketchup, 7 tbs (3.5oz, 110ml) | 1,2 |
| white wine, 1 cup, (8oz, 250ml) | 3,4,5 | horseradish, 4 - 5 tbs | 1,6 |
| tomato paste, tube, 1 tbs | 1 | ||
teriyaki sauce, |
|||
| Worcestershire sauce, 1 - 2 tbs | 1 | ||
| chicken stock, 6 cups (48oz, 1500ml) | 1,3,5,6 | ||
beef stock, 1 cup (8oz, 250ml) |
2,5 | ||
| chicken base, paste or powder, | |||
| butter, 3 - 4 tbs | 2,3,6 | ||
| garlic, 13 - 14 cloves | not 3 | ||
| onion, 6 - 7 | not 2 | ||
| shallots, 3 - 4 medium | 2 | ||
| lentils, (du Puy) | |||
| lemon juice, 3 tbs | 1,6 | ||
| olives, black, Greek or Kalamata, 1 cup | 1,4 | ||
| bread crumbs, dry, | |||
| capers, 1 tbs | 4 | ||
| quinoa, | |||
| arborio rice, 3/4 cup | 3 | ||
| orzo, | |||
| Basmati rice, | |||
| brown rice, 1 3/4 cup | 1,6,7 | ||
| bite-size pasta, rigatoni, penne, 3/4 cup | 4 | ||
| small elbow, shells, vermicelli pasta, | |||
| spaghetti, | |||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 2 tbs | |||
| tarragon white wine vinegar, | |||
| cider vinegar, | |||
| sherry vinegar, | |||
| truffle oil, optional, | |||
| walnut (or sesame) oil, |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
