I went a little crazy at the Skinnytaste blog this week. I kept finding things that would work great with the veggies and guacamole pack we got this week from our Bountiful Basket.
This week’s fruit & veggie basket included: 2 bunches romaine lettuce, kale, cantaloupe, 2 bags cherries, 2 green bell peppers, broccoli, package of mushrooms, cucumber, 2 large tomatoes, 8 peaches, a bunch of bananas and 2 mangos.
The guacamole pack add-on came with: 5 avocados, cilantro, green onion, 6 limes, garlic, 2 onions, 4 jalapenos, and 3 dried ancho chili peppers.
I rounded out the produce baskets at the grocery store with: bananas, cilantro, grapes, 4 plums, green bell pepper
And from Costco: grape tomatoes, strawberries, blueberries, raspberries, and blackberries
We still had left from last week’s basket and store trip: cucumber, cabbage, carrots, cherries, grape tomatoes, cantaloupe, 3 mangos, 3 plums, 2 peaches, onion, berries, bananas and red potatoes.
The fruit and veggies we get from Bountiful Baskets tends to be much fresher than the grocery store and will usually last close to 2 weeks, giving us the opportunity to use most of it up. I actually end up throwing out very little each week. I plan the week’s meals and snacks around the produce we have.
Most of the fruit left from last week will get chopped up for a fruit salad. The bananas will be cut into slices and frozen for smoothies or banana ice cream, the rest will be used in this week’s meals or for snacks.
This week was a little more of a challenge with figuring out how to use up 5 avocados. I love them, but they can get high in points very quickly, so I wanted to even them out over the week but use them before they go bad.
Breakfasts
- Berry Yogurt Crunch
- Mike’s Melt In Your Mouth Banana Pancakeswith berries
- Berry Nutty Smoothie
Lunches
-
Zesty Lime Shrimp and Avocado Salad served over quinoa with fruit
-
Southwestern Black Bean Salad leftovers over quinoa with fruit and grape tomatoes
-
Wraps with leftover barbecue chicken with pretzel crisps and mixed fruit
-
Fish tacos with potato salad (Mike’s lunch)
Dinners
Saturday
Sunday
- Cheesy burgers with sautéed onions, mushrooms and avocado
- Baked Parmesan Kale Chips
- Southwestern Black Bean Salad
Monday
- Fish Taco Salad with avocado dressing
Tuesday
- Fish Taco Salad with avocado dressing
Wednesday
- Turkey Stuffed Peppers
- Cheesy broccoli
Thursday
- Turkey Stuffed Peppers
- Cheesy broccoli
Friday
- TBD - Date night for our anniversary
Desserts/Snacks
- Cherry Lime Sherbet– substituting cherries for strawberries from recipe
- Brown bag popcorn
- Banana ice cream
- Skinny Cow ice cream banana splits
- Fruit, grape tomatoes, or carrots
- Smoothies
