Weekly menu with shopping list 3/31-4/4/14

Weekly menu with shopping list 3/31-4/4/14

I am 3 weeks into coaching softball and have been using my crock pot nearly every day.  Since I get home at 6pm everyday, I love having my dinner made and ready for my husband and kids right when I walk in the door.  Here is a week's worth of crock pot meals that I made this week.  I shopped on Monday and prepared all meals the same day in under an hour with the healp pf my 4 and 5 years olds.  I use Reynolds Crock Pot Liners every time I cook in the crock pot for easy cleanup.  I also prep and store my meals in the bags as well.  I simply dump all ingredieants into the liner, tie them up with a twist tie or rubber band, place the liner inside a labeled zip top bag, and put it in the fridge until I am ready to use it.  I also freeze my meals the same way, just make sure to label and date, and stick them in the freezer instead.  Here is my menu.  Enjoy!
 

Monday Tortellini Soup

Tuesday Brie and Brisket Quesadillas with Mango Barbeque Sauce

Wednesday Cillantro Lime Chicken

Thursday Leftovers

Meatless Friday Savory Bean and Spinach Soup

Shopping List

1 (19oz) bag of frozen cheese tortellini
1 16oz bag of frozen corn

2 small bags of fresh spinach or kale

2 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 red onion

2 Tbsp lemon juice or 1-2 lemons

2 limes

2 bunches of fresh cillantro

2 (14.5 oz) cans of Italian style diced tomatoes, drained

1 15-ounce can tomato puree

1 block (8 oz) of cream cheese

8 oz brie, thinly sliced

1 cup Monterrey jack, shredded

1 lb. of ground sausage or chicken/turkey sausage

1 1/2 pounds of chicken breast

3 lb brisket

4 cups of reduced sodium chicken broth

3 14-ounce cans vegetable broth

1/2 cup uncooked brown rice

1 can black beans

1 15-ounce can small white beans or Great Northern beans

16 oz Dublin Dr. Pepper (made with real sugar)

olive oil

1 1/2 Tbsp Worcestershire sauce

1/2 cup ketchup

1 1/2 tsp Creole (spicy brown) mustard

1/4 cup mango chutney (found in the Indian Food Aisle)

8 8-in flour tortillas
1 tsp cumin

Salt

Ground black pepper

1 Tbsp chili powder

7 cloves garlic, minced

1 teaspoon dried basil

Parmigiano-Reggiano cheese