Menu Plan Your Butt Off {8.19.12}
Welcome to Menu Plan Your Butt Off, our weekly, healthy menu plan that’s FREE. Just for you. And you over there. Because we love you. And okay, maybe we do it for ourselves a little bit too, since we all know it’s easier (and cheaper and healthier) to have a plan for the week’s meals.
So check out our recipe selections below, all the recipe titles link to the actual recipe. We include complete dinner plans, with side dishes when necessary. We even included thumbnails of the yumminess this week. And below that you’ll find the complete printable grocery list.
Have a tasty week!
Meun Plan Your Butt Off: Weekly, Healthy Menu Plan
MONDAY: Mexi-Cobb Salad
TUESDAY: Grilled Thai Beef Salad
WEDNESDAY: (Sneaky) Cheesy Macaroni
THURSDAY: PB2 Slow Cooker Thai Chicken, with Lemon Garlic Roasted Broccoli
FRIDAY: Go out to dinner! You deserve it!
SATURDAY: Slow Cooker Spicy Pulled Pork Tostadas with Lime Cumin Slaw, with Summer Fruit Salsa
SUNDAY: Light and Simple Jambalaya, with Saucy Creole Green Beans
It’s hot, and you deserve a cold drink: Watermelon Cooler
Printable Menu Plan Your Butt Off Grocery List
Produce:
2 pounds, fresh green beans
2 cups (about 4 large stalks) celery, roughly chopped
2 broccoli crowns, cut into florets
zest of one large lemon
3 limes
garlic
ginger
6 cups green leaf lettuce
8 ounce bag or container of spring mix lettuce with spinach
1 head napa cabbage, chopped
2 radishes, thinly sliced
green onions, bunch
cilantro, 1 bunch
1 corn on the cob (could use frozen)
1 jalapeño pepper
2 onions
butternut squash (could use frozen, or 1 cup pureed baby food)
1 cup cherry tomatoes, sliced in half
1 avocado, diced
4 red bell peppers
2 bell peppers, any color
2 ripe peaches, peeled and chopped
1 cup blueberries
1 cup strawberries
fresh mint (or basil)
fresh basil
4 cups watermelon
Canned Goods:
3 cans low-sodium diced tomatoes
low-sodium chicken broth, 4-1/2 cups
tomato sauce, 15 ounce can
light coconut milk, 1 can
black beans, 15 ounce can
diced tomatoes and chiles, 15 ounce can
canned kidney beans, 15 ounce can
canned corn, 15 ounce can (or 2 cups frozen, thawed; or 3 fresh cobbs)
sliced black olives, 2.25 ounce can (small)
Pantry:
Tony Chachere’s Lite Creole Seasoning
cayenne pepper
brown sugar
olive oil
red pepper flakes
flour
smoked paprika
dried thyme
1 bay leaf
low-sodium soy sauce
canola oil
sesame oil
chili-garlic sauce ( I used sriracha)
PB2
ground cinnamon
cumin
dried oregano
1 packet of Truvia (or a tablespoon of sugar)
dry rice noodles, 1 cup
chopped peanuts, 1/3 cup
honey
16 small corn tortillas
whole wheat or high fiber elbow macaroni, 1 cup dry
2 packets, low sodium taco seasoning
1/2 cup salsa
uncooked long-grain white rice, 1 cup
Protein & Dairy:
1 pound flank steak, about 1 to 1 1/2-inches thick
1 1/2 pounds boneless skinless chicken thighs (about 6 – 8 thighs)
1 – 2 lb pork shoulder
1/2 pound, lean ground beef
1/2 pound lean ground turkey
1 chicken adouille sausage, diced
1 pound peeled and deveined medium shrimp (or 1 pound chicken tenderloin)
fat free plain yogurt, 2 tablespoons
butter, 1 tablespoon
skim milk, 3/4 cup
shredded sharp cheddar, 3/4 cup
light sour cream, 2 tablespoons
1/2 bottle beer
find more menu plans here!
Category: Menu Plans
