Monday 3/27: Falafel pita sandwiches
Tuesday 3/28: curry chicken stir fry with carrots and snap peas
Wednesday 3/29: ground beef slow cooker tacos
Thursday 3/30: farro, white bean, and broccolini gratin
Friday 3/31: out with my dad (you’re on your own)
Saturday 4/1: BBQ pulled chicken sandwiches
Sunday 4/2: homemade macaroni and cheese

This week happens to have 3 vegetarian meals, as my 5 year old requested homemade mac and cheese for her birthday dinner, and I’m using up other pantry items I already had to make the others. Remember to check your own pantry, fridge, and freezer for items you already have.


dried chickpeas
Pita pocket bread
Fresh parsley
Fresh cilantro
Green onions
Ground cinnamon
Ground cumin
Cherry tomatoes
Red leaf lettuce
Extra virgin olive oil
Refined coconut oil
3 pounds boneless skinless chicken breasts
1 pound snap peas
1 large carrot
1 can coconut milk
Curry powder
Better than bouillon chicken broth base
Brown rice
Soy sauce
Cooking sherry
Ground beef
Taco seasoning
Rotel diced tomatoes with green chiles
2 scoops farro from the bulk bins
Parmigiano reggiano cheese
1 pound tillamook medium cheddar cheese
1 bunch broccolini
1 can cannelini beans
Yellow mustard
Liquid smoke
Sweet baby ray’s barbecue sauce
Bread flour
Instant (rapid rise) yeast
1 pound elbow macaroni
1 can evaporated milk
Dry mustard powder
Unsalted butter