Week 4 Menu

I’m only buying for 5 recipes this time.  We have had a lot of left overs, so I figure Wednesdays and Sundays will be left over days.  These are also church days, so it will make things easier for me.  I’m about to put links to the actual recipes.

Teriyaki Wraps

Chili Recipe #1

Mock Fried Rice

Homemade Pizza

Spahetti and Meatballs

Grocery List:

Bottles and Cans:

2 cups low sodium soy sauce

½ cup lemon juice

5oz. water chestnuts

112 oz. diced tomatoes (low salt/sugar)

3 8oz cans tomato sauce

1 6oz can tomato paste

1 Tbsp honey

Spices and baking aisle:

1 Tbsp chili powder, to taste

¼ tsp crushed hot pepper flakes

2 Tbsp yeast

3 Tbsp italian seasoning Plus more for meat

½ cup olive oil

1 ¼ tsp ground ginger

2 tsp oregano

1 tsp cumin

black pepper

1 tsp cayenne pepper

Real salt1 tsp dried minced onion

6 cups of whole wheat flour

¼ tsp basil


10 cloves minced garlic

¼ cup flat leaf parsley, chopped

¼ cup minced parsley

½ cup broccoli floret

½ cup red bell pepper

2 green peppers

1 cup bean sprouts

1 cup Chinese pea pods or snow peas

3 onions

2 heads of cauliflower


2 boneless chicken breast halves or fajita meat

5 chicken strips

5 lbs. ground beef

Turkey pepperoni


1 cup rice

2 lbs. dry pinto beans (to put some in freezer) or buy 28oz. cans of pinto beans


Pita Pockets

Whole wheat bread


3 eggs

1 cup parmesan cheese

Mozzarella cheese for pizza

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