Week of October 26, 2014

This week seemed like it lasted 100 years. It didn’t. I’m certain because I still have a haircut that leads one of my coworkers to tell me, “Your hair looks very nice. You look just like a little boy.” His nickname has been demoted from “Sunshine” to “Dr. Jackass.” He is not the type of doctor I ordinarily call names, but I believe in treating all jackasses equal.

On some good notes: Mr. Rutledge helped me recover the chili last weekend when I accidentally added 6 cups of chicken broth rather than the 4 cups the recipe called for. Mr. Rutledge, who follows all recipes to the letter, seemed a bit too smug about this, so I added a little extra spice to his portion. The lasagna and pecan-crusted halibut were exceptionally delicious! Mr. Rutledge and I were imagining some kind of sauce for the recipe. I’ll have it figured out before it’s back in the rotation. We did get back to our workout routine. I stopped making fun of people- and by this I tried really REALLY hard to only make fun of people to their faces. This gives them an opportunity to defend themselves; thus relieving my guilt.

Speaking of my guilt- I have an ice cream addiction, but I’m going to a conference on Obesity, Food Addiction and Diabetes next month that should cure me. In the meantime, I’m going to enjoy chocolate almond ice cream. To make up for this, I’m trying to be more consistent with my exercise, maintain those fluid goals from a few weeks ago, and I try to purchase lean cuts of protein, whole grains and low-fat versions of dairy products to save calories where I can. Let’s be honest, I’ll continue to eat ice cream even after the conference.

This week we are having some old favorites and trying one new recipe. Mr. Rutledge and I haven’t been able to keep up with 5 recipes a week when travelling on the weekends, so we will only be making 4 of these. However, I’ll share 5 recipes and the coordinating grocery list.

Chicken Taco Salad (1) – I love taco salad. My little brother does as well. I never eat it without thinking about him. He is the prettiest Trout around. Seriously, adorable. Mr. Rutledge on the other hand firmly believes that anything involving the word taco should have a tortilla involved, so I let him make tacos with corn tortillas. I found this recipe when I was an intern out in Tampa, FL. I thought of it again when I was making the dressing for a taquito dip a couple of weeks ago. For the chicken, I’m going to try and prep it in the crockpot (chicken breasts, taco seasoning packet, packet of ranch mix and broth on high 4-6 hours or low 6-8 hours) while I’m at work. That’ll make this meal a breeze!  Oh, and I skip the salt in the dressing. Some food scientist might say there is a reason for it. It’s useless to me. Use frozen corn also, because canned corn is mostly gross. Another way to cut out sodium is to make your own taco and ranch seasonings. I’m headed out of town this weekend so that won’t be happening for us!

Feta & Sausage Casserole (2) – We’ve been making this casserole for a couple of years now. It’s a little silly because the measurements are odd. I round up on everything – a whole pound of turkey, a can of broth, whole box of pasta, etc. I don’t really care much for measuring. You can also make the casserole on Sunday and bake it off the evening you want to eat it. Per the usual, if your family is bigger than 4, you will probably want to add another vegetable on the side. The Rutledge house likes one pot meals- especially on week nights.

Butternut squash soup (3) - As for this recipe, I think it is not at all spicy (making the authors liars). Since I add chipotle peppers in adobo to every recipe that ever existed, I think it works here, too. I think Mr. Rutledge prefers a little cayenne instead.

Baked Cod, feta & tomatoes with couscous (4) - This is a new recipe, so I’m going easy on the sides- just a box of couscous- and I have a bag of broccoli I’ll probably steam up, too. I’m lying to you by saying cod here – we will keep using the fish in our freezer, but you should mix it up!

Crockpot French Dip (5) – I started making this recipe when I lived with my Aunt and Uncle. Their kids refused to eat vegetables, which I took personally offensive. So, I started making this, but added in a sliced up bell pepper, onion and a pint of mushrooms. They didn’t have a clue. You would probably enjoy the veggies more if you sautéed them. However, I’m lazy and dumping them all in the crockpot is way easier.

Produce

Cilantro (1)
Lime (1)
Romaine (1)
Cherry Tomatoes (1, 4)
Avocado (1)
Red onion (1, 4)
3 zucchini or squash (2)
Garlic (2)
1 butternut squash (3)
Yellow onion (3)
Parsley (4)
Bell pepper (5)
Onion (5)
Mushrooms (5)

Deli/Meat Counter

Chicken Breast (1)
2 lbs spicy turkey sausage (2, 3)
Cod (4)
2-3 lb beef roast (5)

Dry Goods

Chipotle in adobo sauce (1)
Whole-wheat ziti (or penne) pasta (2)
Cooking spray (2)
Olive oil (2, 3)
1 can chicken broth (2)
1 box of chicken broth  (1)
Flour (2)
Long-grain white rice (3) – or brown rice!
Couscous (4)
White wine (4)
2 cans beef broth (5)
1 can black beans (1)

Spices/Seasonings

Taco seasoning (1)
Ranch packet (1)
Cumin (1)
Chili powder (1)
Crushed red pepper (4)
Salt, pepper
Onion soup mix (5)

Fridge/Freezer

Salsa (1)
Light sour cream (1)
Frozen corn (1, 3)
Feta (2, 4)
Reduced-fat mozzarella (2)
Heavy cream, optional (3)
Broccoli or other easy veggie (4)
Provolone slices (5)

Week of October 19, 2014

Well, my dad and sister are here for Fall Break this weekend so I’m saving our bigger meals for them (chili and casserole).  Mr. Rutledge is glad the pumpkin chili will be divided among 4 tummies instead of 2. We loved the udon soup, but I ended up needing a lot more broth than the recipe stated. As I’ve said before, I don’t really measure vegetables (the more the merrier) and required nearly double the broth. Oops! We enjoyed the salmon, too, but I served it at a dinner party so there are no pictures! Here are the other meals: 

Every day I meet with a group of dietitians (you’re jealous, right?!). All kinds of things come up, but we often discuss personal food indulges. Two of them are yankees and didn’t know what chicken spaghetti was (they also don’t understand “the higher the hair, the closer to God”). This was a staple at First Baptist Church Wednesday night suppers for me growing up – I’m referring to both big hair and chicken spaghetti. Now, my Aunt Susan (I mentioned her husband Mike last week) makes awesome chicken spaghetti. I’m sharing my recipe with you this week. I started with Susan’s recipe and lightened up (some) and added plenty vegetables. This meal still turns out to be pretty dense, so make sure and add an additional serving of vegetables on the side to balance out your meal.

I had several people ask about other meals. For lunch, I usually eat leftovers (Mr. Rutledge’s arch-enemy). For breakfast, I make breakfast for both of us on Sunday for the whole week. Lately, we have been having baked oatmeal topped with a spoonful of Greek yogurt and some fresh/frozen berries. This recipe is a combination of several I found online:

  ¾ cup of steel cut oats

  ¼ cup of flax seed, ground

  1 teaspoon of baking powder

  1 ½ teaspoon of cinnamon

  ½ teaspoon of salt

  Pinch of nutmeg

  2 cups of milk

  1/3 cup of applesauce

  1 large egg

  2 teaspoons vanilla extract

  1 tablespoon unsalted butter

 

Preheat oven to 350 degrees. Place butter in bottom of 8x8 glass dish and put in oven to melt. In one mixing bowl, mix dry ingredients (first 6 ingredients). In a separate bowl, mix wet ingredients (milk, applesauce, egg and vanilla). Add the dry ingredients to wet ingredients and stir. Then, pour into glass baking dish. Bake 55 minutes.  This recipe serves 6. I usually eat it with some yogurt and fresh berries. I was going to include a picture, but it does not do this recipe justice.

 

Smoky Sweet Potato Soup (1) – My sweet friend originally made this soup for me. I have no idea what cookbook of hers it came from and have not been able to find it online.  And it’s vegetarian, please don’t tell Mr. Rutledge! As a side note, this particular friend is having her first baby any day now. Please keep her and her family in your prayers!

1 ½  lbs  sweet potatoes, peeled/diced

4 carrots, peeled/diced

6 cups of vegetable broth

1 teaspoon of dried thyme

2 teaspoons canola oil

1 cup finely diced onion

4 garlic cloves, minced

2 teaspoons of maple syrup

2 teaspoons of honey

1-3 teaspoons of chipotle powder (to taste) or chipotle in adobo

Fresh cilantro and baked corn chips for topping

 

In a large heavy stockpot simmer sweet potatoes, carrots, thyme and broth until vegetables are soft. Mash with potato masher if needed (I use an electric whisk to get this smooth). While these are cooking and in a separate non-stick skillet,  heat oil on medium low heat. Sauté onion and garlic until golden. Then, add to broth with syrup, honey and chipotle powder. Top as desired with cilantro and chips.

*I think this recipe could also be done in the crockpot and just simmer on low all day. Then mash up the potatoes when you get home.

 

Chicken spaghetti with steamed broccoli (2) – This remains a comfort food, but it has come a long way from Velveeta, spaghetti and shredded chicken! This meal is a little time-consuming. You can always make it this weekend and bake it off later in the week. 

½ box of Whole wheat spaghetti

1-2 chicken breasts, cooked/shredded

3 slices of bacon

1 bag shredded carrots

½ white onion, diced

3 stalks celery, diced

½ pint of mushrooms, chopped

1 can Rotel

1 can of milk or fat free mushroom soup

8 oz of low fat cream cheese, Velveeta or American cheese (your preference)

1 chipotle in adobo (spicy!)

Shredded, reduced fat cheddar cheese (for topping)

 

Pre-heat oven to 350. Boil/shred chicken if needed. Then cook spaghetti to al dente, drain. While spaghetti cooks,cook bacon in non-stick skillet then chop. Drain fat from skillet, sauté all vegetables and chipotle (if desired). Once vegetables soften, add rotel, cream of mushroom soup and cheese until melted. If this isn’t a little soupy, you’ll want to add some milk. Then, mix in spaghetti and bacon. Pour into 9x13 inch baking dish. Top (lightly) with shredded cheddar. Bake 20-30 minutes until bubbly.

 

Pecan crusted halibut, pesto quinoa (3) – Both the halibut recipe and the quinoa are new recipes for me, but I think they sound delicious. You can, of course, use tilapia as a substitute as halibut is fairly pricey (unless your dad stocks your freezer every summer!). If you have a family of 4 or more, you will probably need to add another vegetable like green beans or asparagus. If you don’t over-cook the halibut, you shouldn’t need any sauce. However, if you do (I will L), you can use the leftover mustard sauce from last week or make a quick dip with mayo/plain greek yogurt and tarragon or dill!

Turkey & raspberry sandwiches with mixed green salad (4)– My friend Jackie catered a wedding shower for me and made these delectable little sandwiches. She took sliced deli turkey, cream cheese, and raspberry jam on toasted cinnamon swirl bread, but you could use plain ol’ wheat bread, too. It was delicious! This is our quick meal this week (planned to prevent me from eating out). Make a quick salad with mixed greens, sliced strawberries, almond slivers and strawberries (Mr. Rutledge will be adding some goat cheese to this) and top with balsamic vinegar!

Lasagna (5) – Now, in this recipe I’ll be using the remaining Bolognese sauce from a few weeks back that is irking Mr. Rutledge in the freezer ;). If you are as well, be sure to edit your grocery list by not buying things with the asterisks (*) for the 5s. Also, I may make this a half and half recipe for Mr. Rutledge. My half will have sliced zucchini and his half will have regular lasagna noodles! I’m going to add the rest of the pint of mushrooms (leftover from the chicken spaghetti) and probably any other veggies around…spinach, carrots, etc). If you don’t add extra vegetables, I recommend adding some salad fixins or any easy, steamablevegetable to your list.

 

Produce

1 ½ lbs sweet potatoes (1)

4 carrots (1)

Garlic (1, 5*)

Yellow onion (1)

Cilantro (1)

Shredded carrots (2)

White onion (2)

3 stalks celery (2)

Mushrooms (2)

Red bell pepper (3)

Cucumber (3)

Mixed greens (4)

Strawberries (4)

Fresh basil (5*)

3 medium zucchini (5)

Meat/deli counter

1-2 chicken breast (2)

Bacon (2)

Halibut or tilapia 4-6 oz per person (3)

Sliced turkey (4)

1 lb ground turkey breast, venison on 93% lean beef (5*)

Dry goods

6 cups Vegetable broth (1)

Canola oil (1)

Maple syrup (1)

Honey (1)

Baked chips (1)

Whole wheat spaghetti (2)

Rotel (2)

Cream of mushroom soup- fat-free (2)

Chopped pecans (3)

Olive oil (3, 5)

Quinoa (3)

Pesto (3) – I’ll be making my own to use up my basil before it freezes!

Balsamic vinegar (4)

Almond slivers (4)

Raspberry jam or preserves (4)

Cinnamon swirl or wheat bread (4)

28 oz crushed tomatoes (5*)

Lasagna pasta (5, if desired)

Spices/seasonings

Dried Thyme (1)

Chipotle powder or chipotle in adobo (1, 2)

Salt

Pepper

Fridge/freezer

Skim Milk (2)

8 oz. Velveeta or FF Cream cheese or American (2)

Reduced fat shredded sharp cheddar (2)

Frozen broccoli florets (2)

Eggs (3, 5)

Goat cheese, if desired (4)

Creamed cheese (4)

15 oz part-skim ricotta (5)

16 oz part-skim mozzarella (5)

¼ cup parmigiano reggiano (5)

Week of October 12, 2014

Last week's deliciousness...

Man. Today was the best day! I took a day off from work and went to the Dallas Arboretum with my best friend and her adorable little boy! We started with Hypnotic Donuts (Mr. Rutledge highly recommends this place-try Kay’s chicken biscuit)  then played at the children’s garden the rest of the day. I really got excited about Fall even though it was nearly 90 degrees and I got a sunburn. Therefore, we are going to pretend it is really feeling like Fall this week. We are having a couple of good soups and one even-though-it-is-healthier-than-Nanny’s-it-is-still-bad-for-you casserole! Who is with me?

Something I’m going to work on (and you should to) is drinking more water this week. I try to get in 64 oz of plain ol’ water every day. So far I’ve had about 30 ounces today (fail!). I tell almost every single patient to drink more water. If you don’t like water, try adding slices of fruit (lemon/orange/lime) or cucumber to your water pitcher- this really livens it up. Pouring from the same pitcher helps you keep tabs on how much you’re drinking. If that doesn’t work, find a non-calorie beverage you enjoy. I don’t think artificial sweeteners are the best (or worst) idea man-kind has come up with, but drinking your calories is a complete and total waste. Drinking sodas and sweet teas are the easiest ways to take in mindless calories!

This week 2 recipes can be made in the crockpot (chili and taquitos). The udon soup is pretty quick. The salmon and tator tot casserole take the most time!

Black Bean and Pumpkin Chili with cornbread muffins (1) - Mr. Rutledge pretends he hates the idea of this chili (except when he didn’t know what he was eating, he loved it)! For the cornbread, use 2 boxes of Jiffy (follow package directions) and add 1 can of creamed corn, a handful of shredded sharp cheddar and bake in a muffin tin (Thank Terrie Jo for this). I follow this recipe for chili, but I make a few tweaks… round up to a pound of ground turkey breast, use 3 tablespoon of chili and 1-2 chipotle peppers in adobo (individual peppers and only if you are not a weenie. These get hot in a hurry.)!

Creole mustard salmon, mashed turnips and Brussels Sprouts (2) – How are y’all doing on your fish intake? If you’re tired of salmon, you could try this recipe on tuna as well. I’m going to follow this recipe, but skip the butter. Salmon is full of heart healthy fats; there is no sense in pissing away (did I just say that?) precious calories for a butter-based marinade in this recipe. Just leave it out. Plain and simple. As for the turnips – skin off the weird, crusty outer layer and cut up, then boil and finish them just like they are potatoes. You can always add in one small potato with your turnips to take out the bitterness (I never do this). You can also do a mix of carrots and turnips. I learned this from Pat (the mother of Wrigley’s one true love) when I lived out in Florida. We quarter our sprouts and roast them in the oven with a little olive oil, salt, pepper and a strip of bacon (if I’m not watching Mr. Rutledge) for about 30-30 minutes at 400 degrees.

*update: made this for a dinner party Saturday! YUM!

Tator-Tot Casserole (3)- Now, my Nanny Harvey could make a casserole out of anything. I swear if you left that woman a can of mushroom soup, crackers and a phonebook, she would feed a family of four. This is not really healthy at all, but I have snuck in some vegetables. This is one of those meals where I just really feel like a Trout. I’m not going to apologize for this meal. I just won’t. However, you should probably add some guilt-free vegetables on the side.

Pre-heat oven to 350 degrees. Sauté hamburger meat, 1 onion (chopped), 1 bag of shredded carrots and a pint of chopped mushrooms. Get a little crazy and add some corn if you have it (Schmallory-the only yankee I love- does). Drain any fat. Add 1 tablespoon of ranch mix, 1 can of cream of mushroom soup, 1 can of milk, 8 oz of cream cheese and 4 oz of American cheese. Stir until cheese is melted. Pour into a 9 x 13 inch baking dish. Layer tator tots on top. Bake until tator tots are golden brown.

Uncle Mike’s udon soup (4) – Once upon a time, my Aunt Susan invited me to stay with her family until I found a job. She had some notion that if I moved back to Texas I’d marry my one true love (Mr. Rutledge) and have babies she could spoil. Well, I lived with them damn-near 2 years and haven’t given her a baby to spoil yet! Susan and Mike are both great cooks, but I loved this dish of Mike’s best. I’m still Mike’s favorite niece. I swear it. Just don’t bring up the family reunion catastrophe. Mike always added some shrimp to this recipe and you should, too!

Slow-cooker Chicken Taquitos (5) – Alright, Lora, this one is for you, but you’re not going to be able to finish yours off in the oven. My sister sent me this link and we’re going to give it a try! I’d serve these with a nice side salad to keep it an easy night!

Produce

2 medium onions (1, 3)

Yellow bell pepper (1)

Garlic (1)

Avocado, if desired (1, 5)

Lemon (2)

Turnips (2)

Brussels sprouts (2)

Shredded carrots (3)

Pint of mushrooms (3)

1 red bell pepper (4)

1 broccoli head (4)

1.5 cups snow peas (4)

1 bunch of green onions (4)

1 jalapeno (4)

Cilantro (4)

Fresh ginger (4)

Salad fixins (5)

Deli/Meat Counter

1 lb ground turkey breast (1)

Salmon fillets (2)

1 lb lean ground beef (93/7) if you can find it (3)

1 lb shrimp (4)

3-4 chicken breasts (5)

Dry Goods

2 Jiffy mixes (1)

Oil (1)

Cream corn (1)

2 cans black beans (1)

15 oz solid-packed pumpkin (1)

1 can diced tomatoes (1)

3 cups of chicken broth (1)

Brown sugar (2)

Soy Sauce (2)

White wine (2)

Dijon mustard (2)

Stone-ground mustard (2)

Worcestershire (2)

Cream of mushroom soup, fat-free (3)

4 cups Vegetable broth (4)

6 oz. Udon noodles (4)

Canned jalapenos (5)

Flour tortillas (5)

Seasonings/Spices

Chipotle in adobo sauce (1)

Dried parsley (1)

Chili powder (1)

Cumin (1, 5)

Oregano (1)

Salt

Dried basil (2)

Black pepper (2)

White pepper (2)

Cayenne (2)

Ranch mix or make your own (3)

Srirachi sauce (4)

Garlic powder (5)

Fridge/Freezer

Sharp Cheddar, shredded (1)

Eggs (1)

1 cup cream (whipping or half and half) (2)

1 cup sour cream (2)

Skim Milk (3)

16 oz cream cheese (3, 5)

4 oz American cheese (3)

Tator tots (3)

1.5 cups shredded cheese (Monterey, Mexican blend, etc) (5)

Salsa or ranch (5)

Week of October 5, 2014

We are a little behind in cooking. Mr. Rutledge ended up having to be out of town for part of last week and I just haven’t caught up on groceries yet. However, my in-laws will be here this weekend and I’m making the stuffed poblanos and Cajun salmon for them.  Here are some pics of what we had last week! Thanks, Megan and Casey for bailing me out with pictures of the salmon and stuffed poblanos. Megan says the sweet potatoes were yummy, but the picture wasn't pretty.  

You know why I like this blog? I am sharing meals with not only my husband, but with family and friends, too. It reminds me of the good ol’ days. Both of my parents worked 50 or 60 hour weeks, but they still made practices and games/tournaments. Most nights my mom managed to get a buffet full of food on the table for us. To this day, my most cherished memories were around that table with the 6 of us and any tag-along kids.

Now don’t get the wrong idea, we were certainly not the picture-perfect family. There was no telling what topic of conversation might come up and literally everything was fair game. If you really want to know, you’ll have to track down the story-teller of my family (Tyler) and get him to tell you about ticks, Darth and who knows what else. Even if this menu is not perfect, or you don’t have time to cook every night this week, do what you can and enjoy the memories made around your supper table!

Flank steak fajitas, JoAnn’s fiesta salad (1) – Flank steak is lean and can hold great flavor. It can also be really tough if you overcook it or cut it wrong. I leave the slicing up to Mr. Rutledge. He is a firm believer in YouTube videos so do a quick search if you need some tips. Do NOT email Mr. Rutledge; he hasn’t checked his email since 2007.  The salad is a great side served cold, a dip with chips and will also be used on top of the fish tacos later in the week. JoAnn gave me this recipe last year and I have been LOVING it since then!

First, get your flank (or skirt) steak marinating in McCormick’s. Then, make your salad and get it chilling in the fridge (see picture and recipe below). Slice up some onion and bell pepper and sauté. When that is about done, throw your steak on the grill for just a couple minutes on each side. Serve on corn tortillas with a vegetables, cheese and salsa.

My sweet sister-in-law told me you can't read this picture! Oops! So glad she told me, 

Take 1 each of orange, yellow and red bell pepper,1 bunch of green onion, 1 tomato, 

3 stalks of celery, 1 bunch of cilntro and 2-3 jalapenos - chop these and put in a

 large bowl (preferably one with a good lid). Then rinse and drain a can of black beans

 and kidney beans and add to bowl. Next, add a small package of frozen corn. Set aside. 

In a small sauce pan, bring to boil 1/2 cup of each: sugar, canola oil and apple cider 

vinegar. Once sugar has dissolved, pour over vegetables. Salt and pepper to taste. 

Then, place in fridge until you're ready to eat. This stuff is great on ANYTHING! 

It makes a big ol' portion, but it is good for a week. 

Chicken-n-dumplings (2) – I know what you are thinking, it’s too warm out for soup, but Mr. Rutledge has been begging for weeks. This recipe is a mixture of Memaw’s and Pioneer Woman’s. This is better than the sum total of both of their recipes. You can, of course, use any leftover chicken you have, rotisserie chicken or boil/shred a couple of good-sized chicken breast and/or thighs for this recipe.

Recipe: If chicken is uncooked, boil in a large pot of broth with a little thyme (I mean little), salt, pepper and rosemary. In a separate pan, chop and sauté ½ white onion, 3 celery stalks and 3 carrots until soft. Once the chicken is cooked, remove from broth and shred. Next, add vegetables to the big pot with chicken broth. Add a splash of apple cider vinegar. Then, double your liquid with milk and bring to a soft boil. Mix 3 cups of Bisquik and 1 cup of milk and plop in your dumplings. Once they float, you’re ready to eat.

Fish tacos topped with above fiesta salad (3) - I’ll be using halibut, but tilapia is fantastic, too.

Mix 1 teaspoon of garlic powder, 1 teaspoon of paprika, ¼ teaspoon cumin, ¼ teaspoon black pepper and ½ teaspoon of salt. Sprinkle generously over filets. Heat non-stick skillet with 1 tablespoon of olive oil on medium to medium-high heat. Once pan is hot, place filets seasoned side down. Then, sprinkle the other side. If you are cooking tilapia, you will only need to cook each side a couple of minutes. Once the fish is white and flakey you are ready to eat. Serve with corn tortillas (not flour, Megan), shredded cabbage and your leftover fiesta salad. Squeeze some lime juice on top. You’re welcome.

Grilled pork chops, Mexican rice and sautéed carrots (4) – Mr. Rutledge is requesting grill time. When my man wants to cook, I will not stand in his way.

We will be marinating the pork in McCormick’s Backyard Brew. For the rice, sauté a little onion and bell pepper if you have it on hand. Then, add desired amount of rice to your pan (you’ll need a lid that fits). Toast rice for just a minute. Then, add water per instructions, a little tomato sauce and a dash of cumin. Cover and allow to cook per packaging. For the carrots, cut into coins (or be lazy and buy baby carrots- yes, please!). Steam in a little water until desired softness; add some cilantro and a little butter.

Grilled cheese and tomato soup (5) – This is my lazy meal. I love some Campbell’s tomato soup with grilled cheese. You can be creative here- try apples and brie on your sandwich or stick with American and lighten up with a little 45 calorie per slice bread. This is your 15 minute dinner night, so go play some dominoes with your kids or see if you can find any fire flies out by the creek.

Produce
White onion (1,2)
Green bell pepper (1)
1 each: red, orange and yellow bell pepper (1)
1 bunch of green onion (1)
1 tomato (1)
Celery (1, 2)
Carrots (2, 4)
1 bunch of cilantro (1)
2 fresh jalapenos (1)
Lime (1, 3)
Shredded cabbage (3)
Cilantro (1, 3, 4

Deli/Meat Counter

Flank steak (1)
Chicken – breast, thighs or rotisserie (2)
Tilapia or halibut (3)
Pork chops (4)

Dry Goods

Corn tortillas (1, 3)
Sugar (1)
Canola oil (1)
Olive oil (3)
Apple cider vinegar (1, 2)
2 large cartons of chicken broth (2)
Bisquick (2)
Long grain rice (4)
Tomato sauce (4)
Tomato soup (5)
Bread (5)

Seasonings/spices

2 McCormick’s packets (1, 4)
Thyme (2)
Rosemary (2)
Cumin (3, 4)
Garlic powder (3)
Paprika (3)

Refrigerator/Freezer

Salsa (1)
1 package frozen corn (1)
Skim Milk (2, 5)
Butter (4, 5)
Cheese - sliced and shredded (1, 5)