5/8 Monday: Pot Roast
5/9 Tuesday: Barley bowl with roasted carrots and snow peas
5/10 Wednesday: Pasta with prosciutto and peas
5/11 Thursday: BBQ pulled pork sandwiches
5/12 Friday: Grilled chicken and sweet potatoes
5/13 Saturday: Out to the Opera!
5/14 Sunday: Ground beef gyros

SHOPPING LIST: Remember to check your fridge, freezer, and pantry first!

2 1/2 to 3 pound chuck roast
2 pounds Russet potatoes
1 can condensed French onion soup
tomato paste
1/2 ounce dried porcini mushrooms
extra virgin olive oil
fresh mint
2 lemons
1 1/2 cups pearl barley
2 pounds carrots
ground coriander
8 ounces snow peas
2/3 cup raw sunflower seeds
ground cumin
ground cardamom
6 ounces prosciutto
unsalted butter
1 pound pasta, whichever shape you desire
half pint heavy cream
parmigiano reggiano cheese
frozen peas
1 1/2 pound pork shoulder roast
liquid smoke
yellow mustard
smoked paprika
sweet baby ray’s barbecue sauce
hamburger buns OR bread flour and instant yeast
boneless skinless chicken breasts
Spade L Ranch chicken seasoning
Sweet potatoes (1/2 per person)
1 1/2 pounds ground beef
smallest container plain yogurt
1 cucumber
dried oregano
pita pockets OR bread flour, whole wheat flour, and instant yeast
1 head red leaf lettuce
1 package cherry tomatoes
1 package dried cranberries with glazed walnuts
salad dressing