Baked Chicken Parmesan
(over noodles or with roasted sweet potatoes and green beans or whatever side you like!)
https://realfoodwholelife.com/recipes/baked-chicken-parmesan
White Chicken Chili
https://www.cookingclassy.com/white-chicken-chili
Pot Roast
(I prep at night, stick in fridge, cook on low in crockpot for 10 hours next day)
https://thedefineddish.com/the-best-whole30-pot-roast
Other ideas: tacos with leftover beef, save some rotisserie for quesadillas or to put on a salad, breakfast for dinner
GROCERIES
- MEAT
- 2-4 boneless, skinless chicken breasts
- Rotisserie chicken
- 3.5 lb. Chuck Roast
- PRODUCE
- Basil
- 2 Yellow onion
- Garlic
- Lime
- Cilantro
- Avocado
- 3 large carrots
- 4 stalks celery
- 1.5 lb. yellow potatoes
- DAIRY
- Fresh grated parmesan cheese
- Shredded mozzarella cheese
- 8oz neufchatel cheese (light cream cheese)
- OTHER
- Mayo
- Frozen, fresh, or canned corn
- Tortilla strips or chips
- SPICES/PANTRY
- Italian seasoning, garlic powder, salt, pepper, cumin, paprika, smoked paprika, dried oregano, ground coriander, cayenne
- Panko bread crumbs
- Marinara (I like Rao’s)
- Olive oil
- Chicken broth
- Diced green chilies
- Dijon
- Tomato paste
- 2 cans cannellini beans
- Arrowroot flour or corn starch
- Apple cider vinegar
- Bay leaves
- Beef broth
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