Apr 1, 2012

Menu & Shopping List week of April 2nd - April 8th

Here is my menu and shopping list for the week of April 2nd through April 8th.  This week starts after a long weekend of traveling for me and ends with Easter Sunday, so I thought it best to keep it easy on Monday with a slow-cooker meal that will yield enough to use the leftovers later in the week.  I know they aren't really Fajitas when slow-cooked, but they are still quite tasty and very easy! and sometimes we just need easy!

NOTE:  Publix sales go through April 7th this week because they will be closed on Easter, so you can wait to buy what you need for Easter dinner until Saturday - fresh is better!!

MondaySlow-Cooked Steak Fajitas
Tuesday - Roasted Chicken Breasts and a garden salad  (Publix salad blend on sale 2 for $4)
Wednesday - Leftover fajitas with Spanish rice
ThursdaySpicy Cuban Mojo Chicken with Mango Avocado Salsa and Black Beans and Rice
Good FridayFettuccine Alfredo with leftover chicken, a garden salad and Fresh Baked Bread  (A great alternative to making the bread yourself is to purchase the Bridgford Frozen Ready-Dough)
Saturday - Homemade Pizza using Bridgford Frozen Ready-Dough and leftover Alfredo sauce with a garden salad
Easter SundayGarlic Prime Rib with mashed potatoes, green beans, and Fresh Baked Bread

*Tip - go through the shopping list before heading out to the grocery store and check off what items you already have on hand.

  • 1 jalapeno pepper
  • 1 red chile pepper
  • head of garlic x2
  • onion x2
  • 1 green pepper
  • 1 sweet red pepper
  • yukon gold potatoes
  • green beans
  • Fresh Cilantro
  • Fresh Parsley
  • Fresh (or dried) Thyme
  • mango x1
  • avocado x1
  • lime x1
  • Publix Salad Blend (on sale 2 for $4)

Orange Juice
Lemon Juice

Canned Food
1 (14.5 oz) can diced tomatoes with garlic and onion (Hunt's 100% Natural tomatoes are BOGO Free)
1 can black beans

Sour Cream (Breakstone's is BOGO Free at Publix this week)
butter (Publix brand sweet cream butter is 2 for $4 this week)
1/2 cup heavy cream
1.5 cups 18% table cream (or half and half)
3/4 cup shredded or shaved parmesan cheese (Sargento Shredded Cheese is BOGO Free this week at Publix)
2 cups shredded mozzarella cheese (Sargento Shredded Cheese is BOGO Free this week at Publix)

Ground coriander
ground cumin
chili powder
cayenne pepper
all purpose flour
bread flour (if making fresh bread)
yeast (if making fresh bread)

12 (6") flour tortillas
Spanish yellow rice package
White Rice
Fettuccine noodles (Ronzoni Pasta BOGO Free at Publix)
Olive Oil
soy sauce
1.5 cups vegetable broth (Swanson Broth BOGO Free at Publix)

Bridgford Frozen Ready-Dough

1.5 to 2 lb Beef Flank Steak
4 - Bone-in, Skin ON Chicken Breasts
1 lb Boneless, Skinless Chicken Breasts (on sale at Publix $2.99/lb)
1 6lb Rib Roast-with at least 3 ribs (On sale at Publix for $6.99/lb)


Monday - When I use the slow cooker I like to sear the meat first. It results in more flavor, however it is not necessary in this recipe if you don't have the time or the energy.  This is a great recipe and should make enough to serve later in the week with rice.

Tuesday - Be sure to purchase the chicken with the bone in and the skin on. You can remove the skin prior to eating and cut the chicken off the bone for serving purposes, but you will retain all the flavor and juiciness the chicken offers!!  My daughter says this tastes just like rotisserie chicken!!  If you go with boneless/skinless for this you will find it lacks flavor and it will, sadly, be dry and icky.

Wednesday - I usually make my own spanish rice, but you can purchase the pre-packed Vigo or other brand in the rice aisle

Thursday - LOVE this recipe!!  It is so full of flavor!!  I use ground cumin, so skip the toasting of the cumin seeds.

Friday - You will find the Bridgford Ready-Dough in the freezer section with the other frozen bread doughs.  If you use this just take one loaf out of the freezer in the morning or as late as noon, and put it in a greased bread pan.  It will defrost and rise and be ready for the oven when you are. Bake at 350 degrees for about 15-20 mins. Let rest about 10 mins before slicing.

For the Alfredo Sauce I use lots of garlic (at least double), and I have found 2 tablespoons of flour is TOO much, so I only use 1 tablespoon of flour for thickening. Otherwise, I make it as is and everyone LOVES this sauce!!  You'll NEVER eat Alfredo sauce at a restaurant again!!

Saturday - For the homemade pizza the Bridgford dough is a great option!  Take the dough out of the freezer in the am and let it thaw.  Let it get good and thawed - you want it to be room temp when you roll it out. When thawed - roll out onto a greased pizza pan then let it rise until ready to put in the oven.  Before topping, bake dough in a 350 degree oven for about 5-10 mins until it starts to brown.  Then top as desired and bake until bubbly and golden.  I like to use fresh garlic and olive oil for the base and then top with different cheeses, some sauteed baby spinach and fresh tomatoes -  yummmm.  The leftover alfredo sauce makes a delicious base as well!

Sunday - Make this just as specified in the recipe by Chef Mike!  However, if you take it out at 145 degrees as suggested by Chef Mike that will be nearly well done.  That is way too done for my liking, so I take it out of the oven between 120 and 125 and let it rest for 20-30 minutes.  That will be a beautiful mid-rare throughout! Be sure to take the meat out of the fridge early in the day to let it come to room temperature so it will cook evenly.  I use about 1.5 to 2 Yukon Gold potatoes per person to make mashed potatoes. I boil the potatoes with salt and several whole garlic cloves (5-10 cloves depending on how many potatoes and how garlicky you like them).  Then I use butter and warm milk to mash them up.  Make the rib roast first and while it is resting you can bake your bread. I start the potatoes when there is about 30 mins left on the roast cook time, and I steam the green beans shortly after putting the bread in the oven.


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Thanks! I hope it's a great day!! ~Marion