- Seafood soup
- Sheet Pan Shrimp with Sesame Broccoli – book 2, page 132, serves 2
- Indian Beef and Bell Pepper Stri-Fry – book 2, page 67, serves 4 (1 .5 pounds strip steak, flank steak or skirt steak, cut into strips)
- Mashed Potatoes
- Pork Chops
- Skillet Pork Chops with Sweet Potatoes – book 2, page 61, serves 4
- Almond-Crusted Pork Piccata with Zucchini Noodles – book 2, page 77 , serves 4 (4 x 3/4″ thick pork chops, zucchini noodles or 3 zucchini)
- Skillet Rosemary Pork Chops with Potatoes and Onions – book 2, page 105 (bone in pork chops, fresh rosemary)
- Pork Chops and Squash over Green Onions – book 2, page 131 (bone in pork chops, fresh thyme and sage)
- Green Salad
- Tomatoes/Potatoes Salad
- Zucchini-Basil Chicken Hash – book 2, page 81
- Fajita Beef Skillet – book 2, page 97
- Ratatouille Stew with Seared Scallops – book 2 , page 208(button mushrooms, yucon gold potatoes, thyme, diced tomatoes)
- Sheet Pan Barbecue Pork Chops with Potatoes – book 2, page 148
- fried zucchini
- Orange Chicken with Cauliflower Rice – book 2, page 102
- I baked beets, need to do something with them
- fish kotletki ?
Shopping List
- 4 cups broccoli florets (shrimp and broccoli dish)
- 1 lemon
- 12 oz extra-large shrimp
- garlic
- 3 zucchini
- bell peppers – yellow and red
- 1 1/2 pounds strip steak, flank steak or skirt steak, cut into strips
- 2 dozen eggs
- 2 or 3 bunches green onions
- chicken thighs
- dry oregano
- fresh rosemary
- fresh thyme
- fresh sage
- button mushrooms – 1 cup
- Yukon Gold potato
- 1 can (28oz) of diced tomatoes
- bone in pork chop (?)
- salmon
- oranges
- fresh ginger
- cauliflower crumbles
- 1.5 lb chicken breast