RECIPES:
-Slow-Cooker Pork Carnitas (recipe from A Month of Dinner, Vol. 3, available in paperback book or digital e-book)
-Grilled Chicken & Lemon Orzo
-Oven-Baked BBQ Taquitos
-Shrimp Scampi (recipe from A Month of Dinner, Vol. 1, available in paperback book or digital e-book)
A few things to note:
-I like to serve my Greek Dill Sauce from A Month of Dinner, Vol. 2 with the Grilled Chicken & Lemon Orzo but you could use store-bought Tzatziki sauce, just be sure to add either to your grocery list.
-Please be sure to add any toppings you'd like for your carnitas and taquitos to this grocery list! Thinking sour cream, salsa, guac, pico, cilantro, all the good stuff!
GROCERY LIST:
I had $107.68 as a total. Total cost is dependent on geographical location, preferred brand, preferred quality and other variables. My total includes a mix of organic/non-organic, store-brand/non store-brand choices.
Some of these items are part of my Pantry Staples list and having them on hand in your kitchen can help reduce your grocery bill. Download my Pantry Staples list.
These recipes are portioned to feed 4. If you need larger portions, please adjust grocery list accordingly.
- Garlic (2 bulbs)
- Limes (2)
- Lemons (2)
- Naval orange (1)
- Fresh parsley
- Yellow onion (1)
- Boneless pork roast (shoulder or butt, 3+ pounds)
- Chicken breast tenders (1.5+ pounds)
- 3/4 pound shrimp, peeled & deveined (I like jumbo for the scampi)
- Dry white wine (such as pinot grigio)
- Tortillas of choice, 12+ for taquitos and more for carnitas
- Orzo
- Linguine
- 15oz can beef broth
- 32oz chicken broth
- Olive oil
- Balsamic vinegar
- 1 bottle BBQ sauce of choice
- Honey
- Garlic powder
- Bay leaves
- Paprika
- Crushed red pepper
- Cumin
- Dried oregano
- Shredded Mexican-style or sharp cheddar cheese
- Crumbled feta or goat cheese (optional for orzo)
- Grated parmesan
- Butter
- 5oz plain Greek yogurt