Bi-Lo Weekly Menu March 24-30

Weekly Menu

Sunday

Spicy Tilapia with Edamame Succotash

Monday

Paella Primavera

Tuesday

Chili Lime Shrimp Bowls

Wednesday

Roasted Shrimp & Broccoli with Couscous

Thursday

Eastern NC Barbecue with Tangy Coleslaw

Friday

Sesame Soy Spaghetti Squash with Broccoli & Edamame

Saturday

Barbecue Stuffed Sweet Potato Skins

Shopping List...{Weekly Menu Items}

Pantry/Fridge Stock-up in Italics

Sunday	1 onion  1 pint grape tomatoes  1 red bell pepper SH tilapia fillets, 16 oz - $4.50 Pictsweet edamame, 6-7 oz - $1 Chili powder Ground cumin Garlic powder Paprika Butter Red wine vinegar Salt Pepper Sugar
Monday	Green onions  1 fresh broccoli crown  SH peas, 15 oz can  Green olives Olive oil Red bell pepper (split w/Tilapia) Low-sodium vegetable broth Garlic Ground tumeric Rice Grape tomatoes (split w/Tilapia)
Tuesday	1 lime 1 red onion 1 jalapeno Fresh cilantro SH shrimp, 16 oz Black beans, 15 oz can  Crushed pineapple, 8 oz can Chili powder Vegetable oil Honey Soy sauce Garlic Cumin Salt Rice
Wednesday	1 broccoli crown 1 lemon  Near East Roasted Garlic & Olive oil couscous Salt Pepper Cooking spray Olive oil Crushed red pepper Parsley (split w/Paella) Shrimp
Thursday	Coleslaw mix Boneless pork loin half (~ 3 lbs) ~ $6 Low-fat sour cream, 8 oz  Barbecue sauce White vinegar Salt Pepper  Sugar Red pepper flakes Hot sauce Lime juice
Friday	1 small fresh ginger root  1 broccoli crown  1 small spaghetti squash (2 lbs)  Crushed red pepper Sesame oil Honey Low-sodium soy sauce Sesame seeds Green onions
Saturday	2 medium sweet potatoes SH shredded cheese - $2 Pulled pork barbecue Cilantro (split w/Shrimp Bowls) Barbecue sauce Salt Pepper Red onion (split w/Shrimp Bowls) Olive oil

- ♥ healthy eating | ¢ on a budget -

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