Main Courses Shopping List: Week 11 Spring I

Menu for the Week
Teriyaki Grilled Swordfish	1
Lemon Soy Grilled Cornish Games Hens	2
Grilled Pork Chops	3
Pesto Pasta Salad with L/O Cornish Hen	4
Marinated, Grilled Chicken Breasts, II	5
Healthier Taco Salad	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, for salads, 1 tbs	4
chili powder, 1 tsp	6
garlic powder, 3/4 tsp	3,5
sesame seeds, 2 tsp	1
dried oregano, 1/2 tsp	5
soy sauce, 1 - 2 tbs	2,5
Teriyaki sauce or marinade, 2 tbs	1
Worcestershire sauce, 1 tbs	3
ketchup, 3 tbs	5
pesto sauce, 4 tbs	4
mayonnaise, 2 tbs	4
beef stock, 2/3 cup (5oz, 150ml)	6
garlic, 2 cloves	6
onion, 1	6
butter, 2 tbs	2
lemon juice, 2 tbs	2
Greek, dry-cured olives, 1/2 cup	4
pasta, bite-size, 1 1/4 cup (4.1oz, 125gr)	4
brown rice, quick-cooking, 1/3 cup (2.2oz, 65gr)	6
red wine vinegar, 5 tbs	3,5

Dairy
feta cheese, 3oz (90gr) check fridge	4
any feta left - have with Taco Salad
shredded cheese, 1/2 cup (2oz, 60gr)	6


Produce
cherry tomatoes, 6oz (180gr)	4,6
salad greens, 2 large salads	6
avocado, 1 for Thurs.	6
if they're ripe earlier, refrigerate
red bell pepper, 1/2	6


Fresh Herbs
chives, 2 tbs	4
substitute dried


Meat/Fish
swordfish steaks, 12oz (360gr) total weight	1
Cornish hens, little chickens, 2	2,4
pork chops, boneless, 12oz (360gr)	3
chicken breasts, boneless, skinless 2	5
get 2 more chicken breasts if no hen leftover	4
ground beef, (mince) 8oz (240gr)	6


Other
green chilis, 4oz (120gr) or something hotter	6
taco sauce, 20oz (600gr) app	6