We have had quite the year so far. Grocery shopping has become a different kind of adventure. People are shopping for more meals at once these days.
As a company that strives to make your home life more comfortable, we thought it would be helpful to a create a complete meal plan, shopping list and recipes for two weeks worth of meals.
As an added bonus, you could sign up for the Misfits Market box. They deliver organic produce either weekly or bi-weekly. Visit Misfits Market, choose a plan and use code: COOKWME-HZ3WZF for 25% off your first order. No contracts. You can cancel at anytime.
I utilize Misfits Markets by creating my meal plan/grocery list as soon as I get my box. That way I can utilize what’s in my box and add to it during my next grocery run if necessary.
The Meal Plan
Granola and Milk
Veggie Egg Cups
Bacon Egg and Cheese Sandwich
Bacon, Eggs, Fruit
Tomato Soup + Grilled Cheese
Chicken and Dumplings
Shirmp and Grits
Salsa Verde Enchiladas
Tuscan Chicken Mac and Cheese
Korean Chicken Lettuce Cups
Mexican Pork and Street Corn Tacos
Lobster Ravioli and Shrimp
Avocado – peeled, pitted, and diced
Bacon (2 packages)
Bell peppers (2)
Black Beans (4 cans)
Blueberries (1 cup fresh)
Bread (1 loaf)
Butter (8 sticks)
Cheddar cheese (16oz)
Cheese tortellini (2oz)
Chicken bone broth (5 cartons)
Chicken breasts 6 large skinless boneless
Chicken thighs (1 lb boneless, skinless)
Chili garlic sauce
Corn (fire-roasted) (1 (14.5 ounce can)
Corn grits (1 cup )
Enchilada Spice Blend
Flour (all purpose)
Fruit (whatever you want for breakfast)
Garlic 2 bulbs
Ginger 2 oz fresh
Granola Cereal (1 box)
Green beans 1/2 lb fresh
Green onions, 4
Jalapeño peppers (2)
Lobster Ravioli (9oz)
Macaroni (10 ounces (300g) elbow)
McCormick’s Gourmet Garlic & White Wine Marinade (1 package)
Milk (1 gallon)
Milk (for granola)
Mirin 2 oz
Monterey Jack Cheese
Mozzarella cheese shredded
Onion chopped (3 small yellow)
Oregano 1 tsp. dried
Panko Bread Crumbs
paprika (sweet or smokey)
Peas & Carrots
Roma Tomatoes (6)
Salmon fillets (2)
Sour Cream (16oz)
Southwest Spice Blend
Sun dried tomato strips in oil
Toasted sesame oil
Toasted sesame seeds
Tomato and onion (15 oz can diced)
Tomatoes 3 (14.5-ounce) can fire-roasted diced
Tomato Soup (32 oz box)
White wine vinegar (or apple cider vinegar)
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
- Preheat oven to 400 degrees F. Line pan with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Pour oil into a 1 cup measuring cup. Add egg and add enough milk to reach the 1-cup mark. Mix with flour mixture. Fold in blueberries. Fill muffin cups to the top. Sprinkle with crumb topping mixture.
- Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix and sprinkle over muffins before baking.
- Bake 20 to 25 minutes in oven.
Egg and Vegetable Muffins
- 8 eggs, beaten
- 2 bell peppers, chopped
- 1 onion, chopped
- 8 to 10 fresh mushrooms, sliced
- 2 cups baby spinach, roughly chopped
- 2 garlic cloves, minced
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat oven to 350 F.
- Melt cooking oil in skillet on medium-high heat. Cook onion, bell pepper and garlic until soft. About 5 minutes.
- Add mushrooms and spinach. Cook for another 2 to 3 minutes. Season to taste.
- Whisk the eggs together in a large bowl. Add bell pepper & spinach mixture.
- Grease a muffin tin. Pour mixture evenly into muffin cups.
- Place in oven and bake for 20 to 25 minutes.
Grilled Cheese + Tomato Soup:
This is recipe is for our “I don’t feel like cooking” nights.
Heat the box of tomato soup on the stove as you normally would.
Preheat skillet over medium heat. Generously butter your skillet. Place bread in skillet and add 1 slice of cheese. Place the second slice of bread on top of the cheese. Grill until lightly browned. Add more butter to the pan and flip the sandwich over; continue grilling until cheese is melted and bread is golden brown.
- 1 tablespoon avocado oil (or your preferred cooking oil)
- 2 cloves garlic, chopped
- Black beans 1 (15 ounce can) rinsed and drained
- Fire-roasted diced tomatoes 1 (14.5 ounce can)
- Fire-roasted corn 1 (14.5 ounce can)
- Quinoa (1 cup)
- Chicken bone broth (1 cup)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- Pinch kosher salt and ground black pepper to taste
- 1 avocado – peeled, pitted, and diced
- Lime, juiced
- 2 tablespoons chopped fresh cilantro
- Heat oil over medium-high heat in a large skillet. Saute garlic in the hot oil for 1 minute.
- Add black beans, fire-roasted tomatoes, fire-roasted corn, chicken bone broth and quinoa into the skillet. Add cumin, chili powder, salt, and black pepper. Bring the mixture to a boil. Reduce the heat to low. Cover the skillet with a lid. Simmer till quinoa is tender and the liquid is mostly absorbed. This should take around 20 minutes. Remove from heat. Top with avocado, lime juice, and cilantro. Enjoy!
- 5 oz sushi rice
- 1 oz fresh ginger
- 1 clove garlic
- 1/2 lb fresh green beans
- 1oz tamari
- 1 oz mirin
- 2 salmon fillets
- toasted sesame seeds
- white wine vinegar (or apple cider vinegar)
- kosher salt & ground pepper
- Rinse ⅔ cup rice till the water runs completely clear. Add 1 cup water and ½ teaspoon salt to small sauce pan. Bring to a boil over high heat. Add rice. Reduce heat to low and cover. Cook till rice is tender and water is absorbed. Approximately 15 minutes. Cover to keep warm.
- Place a rack in the upper third of your oven. Preheat broiler. Peel and finely grate 1 teaspoon of ginger and garlic. Trim stems from green beans and cut into 2 inch pieces.
- Combine all of the tamari, mirin, grated ginger and garlic, 2 teaspoons sugar, and 1 teaspoon vinegar in a small skillet. Simmer over medium-high. Cook and stir until reduced to ¼ cup, about 2–3 minutes.
- Pat the salmon fillets dry. Rub all over with oil. Lightly season with salt and pepper. Add salmon to one half of rimmed baking sheet, skin-side down. Spoon 2 teaspoons of teriyaki sauce all over the salmon. Place green beans on the other half of the baking sheet. Toss with 2 teaspoons oil and a pinch of salt and pepper.
- Broil salmon and green beans on upper oven rack. About 5 minutes. Salmon should be slightly charred on top, and green beans should be crisp-tender. Watch closely, as broilers vary.
- Use a fork to fluff the rice. Separate salmon from skin, with a spatula. Top rice with salmon and green beans. Drizzle remaining teriyaki sauce over the concoction. Sprinkle with toasted sesame seeds. Enjoy your dinner!
Chicken and Dumplings (Instant Pot or Crock Pot)
- 2 tablespoons butter
- 2 stalks celery diced
- 1/2 whole large onion diced
- 4 boneless skinless chicken breasts cut into 1 inch pieces
- 1 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1 pinch cayenne pepper
- 4 cups chicken bone broth
- 2 1/4 cups Bisquick
- 2/3 cup milk
- Set your Instant Pot to “Saute” mode. Cook the onion and celery in butter till translucent.
- Add chicken, salt and basil to the pot. Stir ingredients to combine. Top with chicken bone broth. Bring the mixture to a boil.
- In a medium sized bowl, mix Bisquick with milk. Stir till just combined. Scoop small spoonfuls of dough into boiling broth. Continue till all the dough is used.
- Cancel “Saute” mode. Secure the lid on Instant Pot. Set it to “Manual” mode for 9 minutes at High Pressure.
- Once cooking time is up, manually release pressure or allow it come down naturally. Remove lid and serve.
(Alternately, if you’re using a crock pot, saute the vegetables from step 1 in a skillet on your stove top. Once all ingredients are added to the crock pot, allow to cook on low for 8 hours.)
Shrimp and Grits:
2 cups low-sodium chicken broth
2 cup water
1 cup corn grits
4 tbsp. butter, divided
1 cup shredded cheddar
Freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 tsp. dried oregano
1/4 tsp. paprika
4 green onions, thinly sliced
2 cloves garlic, minced
Juice of 1/2 lemon
Pour chicken broth and water into a medium sauce pan and bring to a boil. Season generously with salt. Reduce heat to a simmer, then whisk in the grits. Stir often until grits have absorbed liquid and are very tender, about 10 minutes. Stir in the cheese and butter. Season with salt and pepper.
Meanwhile, cook bacon until crispy in a large skillet over medium heat. Approximately 8 minutes.
Once the bacon is done, leave 2 tablespoons bacon fat in the skillet. Drain the bacon on a paper towel-lined plate. Allow to cool for a few minutes and chop into small pieces.
Season shrimp with paprika and oregano. Add shrimp, green onions, and garlic to skillet. Cook until shrimp is pink and cooked through. Stir occasionally. Should take about 4 minutes. Stir in the lemon juice.
Pour grits onto a plate and top with shrimp and chopped bacon.
Salsa Verde Enchiladas
- Poblano Pepper
- Roma Tomato
- Chili Pepper
- Black Beans
- Southwest Spice Blend
- Flour Tortillas
- Green Salsa
- Monterey Jack Cheese
- Sour Cream
- Place your oven rack in the top position. Preheat oven to 475 degrees. Wash produce. Core, de-seed, and dice poblano pepper. Finely dice the tomato. Trim and thinly slice scallions. Keep the whites separate from greens. Drain the beans over a small bowl and reserve the liquid. Thinly slice the chili pepper.
- Heat a oil over medium-high heat in a large pan. Add poblano pepper, cook till just softened, 3-4 minutes.
- Put ½ tsp Southwest Spice (1 tsp for 4 servings) in a small bowl. Once poblano pepper is softened, add tomato, scallion whites, half ofthe beans (the rest will be used later), 2 tbsp bean liquid, and remaining Southwest Spice to pan. Stir often. Cook until fragrant and warmed through, about 2-3 minutes. Season with salt and pepper.
- Heat a 1 tsp oil over medium-high heat in a small pot. Add remaining beans, stir. Cook until slightly softened, about 2-3 minutes. Add 3 tbsp reserved bean liquid (⅓ cup for 4 servings; there may be some left over). Simmer until warmed through, about 1-2 minutes. Reduce heat to low. Stir in 1 tbsp butter (2 tbsp for 4). Turn off heat; mash until mostly smooth. Season with salt and pepper.
- Spread mashed beans all over tortillas. Spoon a small amount of filling on one half of each tortilla. Roll up tortillas, starting with the filled side. Place seam sides down in an 8×11 inch baking dish.(For 4 servings, place in a 9×13 inch baking dish.) Generously coat enchiladas. Sprinkle Monterey Jack cheese over the top of the enchiladas. Bake on the top rack until salsa is bubbly and cheese melts, about 3-5 minutes.
- Meanwhile, add sour cream to bowl with the Southwest Spice. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.
Tuscan Chicken Mac & Cheese:
- 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Salt and pepper, to season
- 1/2 teaspoon paprika (sweet or smokey)
- 1/2 teaspoon dried parsley
- 1 tablespoon oil, divided (use olive or canola oil)
- 2 tablespoons butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
- 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 level tablespoons flour
- 2 cups chicken broth
- 3 cups milk OR light cream* or half and half, divided
- 2 teaspoons dried Italian herbs
- 10 ounces (300g) elbow macaroni
- uncooked (3 cups!)
- 3 cups baby spinach leaves
- 1 cup fresh grated Parmesan cheese
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese Cheddar or Gruyere
- 2 tablespoons fresh parsley chopped
- Coat chicken with 2 teaspoons of oil. Season chicken with salt, pepper, paprika and parsley. Heat the remaining oil on medium-high heat in a large 12 inch pot or pan. Sear on both sides until golden brown, cooked through and no longer pink in the center. Transfer chicken to a warm plate, cover with foil and set aside.
- To that same pan, add butter and fry onion and garlic till the onion becomes transparent. Stir occasionally (approximately 2 minutes). Pour in white wine and simmer till reduced down (about 5 minutes).
- Add sun dried tomatoes with 2 tablespoons of oil from the jar. Cook for 1 to 2 minutes, releasing as much flavor as possible.
- Stir flour into the pot and cook for 1 minute. Add broth, 2.5 cups of milk (cream/half and half), herbs, salt and pepper.Bring to a low simmer.
- Add dry macaroni. Stir occasionally as it comes to a simmer. Reduce heat to medium-low. Stir regularly while it cooks (about 9 to 10 minutes), or until the sauce thickens and the macaroni is al dente. (Al dente: tender but still firm). Add spinach and stir till wilted.
- Take the pot off the stove and stir all of the cheese. Add salt and pepper to taste. Add the remaining 1/2 cup milk (or cream) in 1/4 cup increments if the sauce is too thick. Bare in mind, the sauce will thicken as it cools.
- Slice chicken into strips and stir into pasta (pour in any juices left from the chicken). Sprinkle with parsley. Serve and enjoy!
- 1 medium yellow onion, diced (2 cups)
- 3 medium cloves garlic, minced
- 1 jalapeno pepper, diced*
- 2 (14.5-ounce) can fire-roasted diced tomatoes (or plain diced tomatoes)
- 4 cups cooked black beans (2 [15-ounce cans] black beans, drained)
- 1/2 cup orange juice
- 1/2 cup golden raisins
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon kosher salt
- 2 cups diced ripe mango (from about 2 large mangoes)
- Additional salt and pepper, to taste
- Place all ingredients except the mangoes to a 3-quart Crock Pot. Combine by stirring gently. Cook on low for 8 to 10 hours (or high for 4-6 hours). Stir in mango. Cover and cook for another 10 minutes. Taste and add additional salt and pepper if desired.
- Scoop into bowls. Top with your preferred toppings. I top mine with diced avocado and thinly sliced scallions.
Korean Chicken Lettuce Cups
- 5oz jasmine rice
- 1 oz fresh ginger
- 5 oz butter lettuce
- 1 lime
- 2 oz tamari
- 1 oz mirin
- 2 packets of chili garlic sauce
- 2 tsp toasted sesame oil
- 1 lb boneless, skinless chicken thighs
- vegetable oil
- Combine rice, 2 cups water, and a pinch of salt in a small saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and cook until rice is tender and water is absorbed. Transfer to a plate. Rinse out saucepan and reserve for step 5.
- Peel and finely grate ginger. Trim ends from lettuce. Cut lime into wedges. Combine tamari, mirin, chili garlic sauce, ¾ of the grated ginger, 2 tsp of the sesame oil, and 1tbsp sugar in a large bowl. Trim excess fat from chicken. Add to marinade. Toss to coat. Allow 15 minutes to marinate.
- Preheat broiler with the rack on top. Remove chicken from marinade, allowing excess liquid to drip back into bowl. Reserve marinade for step 5. Transfer chicken to a foil-lined baking sheet. Broil, turning once until chicken is cooked through and charred in spots. This should take 8–10 minutes. Watch closely.
- Heat 2 tbsp vegetable oil and remaining sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook. Stir and cook for about 1 minute. Add rice and cook. Stir to combine, about 2 minutes.
- Pour reserved marinade and cooking juices from baking sheet into reserved saucepan and bring to a boil over high heat. Reduce heat to medium-high. Cook 3 to 5 minutes until reduced down to a thin syrup.
- Slice chicken into strips. Set lettuce leaves on a platter. Fill with rice and chicken. Drizzle sauce over dish. Serve with lime wedges. Enjoy your dinner!
Mexican Pork and Street Corn Tacos
- Sour Cream
- Chili Powder
- Ground Pork
- Enchilada Spice Blend
- Chicken Bone Broth
- Flour Tortillas
- Wash all produce. Halve, peel, and thinly slice the shallot. Remove ribs and seeds from jalapeño. Thinly slice into rounds. Zest and halve the lime.
- Combine shallot, juice from lime halves, ¼ tsp sugar, a pinch of salt, and as much jalapeño as you like in a small bowl. Set aside to pickle, stirring occasionally, till ready to serve.
- Combine sour cream, ¼ tsp chili powder, salt, pepper, and lime zest in a small bowl. Add 1 tsp water at a time, till mixture reaches a drizzling consistency.
- Drain corn and pat dry with paper towels. The drier the corn, the less likely it is to pop. Heat a large pan. Drizzle with oil over medium-high heat. Add corn and cook. Don’t stir. Brown the bottoms, about 3 to 4 minutes. If corn begins to pop, cover pan. Continue cooking. Stir and cook until charred, about 3 to 4 minutes more. Turn off heat; transfer to a medium bowl.
- Heat a drizzle of oil and 1 tbsp butter in same pan over medium-high heat. Add pork and a pinch of salt and pepper. Cook, breaking up meat into pieces. Cook until browned, about 4 to 6 minutes. Stir in Southwest Spice and ¼ tsp chili powder. Cook until fragrant, about 1 minute. Stir in ⅓ cup bone broth. Cook until liquid has mostly absorbed and pork is cooked through, about 2 to 3 minutes.
- Reserve veggies. Slowly pour pickling liquid into bowl with corn, tasting as you go. Stop adding once you’re satisfied with the flavor. Stir in a drizzle of olive oil, remaining chili powder, and a large pinch of salt and pepper. Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Fill tortillas with pork and corn. Top with crema and pickled veggies. Enjoy!
- 10 oz Shrimp
- Panko Bread Crumbs
- Lobster Ravioli
- Italian Seasoning
- Tomato Paste
- Cream Cheese
- Sour Cream
- Parmesan Cheese
- Olive Oil
- Bring a large pot of salted water to a boil. Wash all produce. Zest and quarter lemon. Trim and thinly slice scallions. Separate the whites from greens. Rinse shrimp under cold water. Pat until dry with paper towels.
- Heat a large pan over medium-high heat, drizzle with olive oil. Add panko and cook. Stir. Cook until golden brown, 3 to 5 minutes. Turn off heat. Transfer to small bowl and stir in lemon zest. Season with salt and pepper. Wipe out the pan.
- Add ravioli to pot once it begins boiling. Reduce heat to low immediately. Cook, stirring occasionally, until tender. Ravioli will float to the top, about 3 to 4 minutes. Reserve ½ cup pasta cooking water. Turn off heat. Leave ravioli in pot with remaining water.
- Meanwhile, season shrimp with half the Italian seasoning, salt, and pepper. Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.
- Add 1 tbsp butter and scallion whites to pan with shrimp. Cook until scallion whites are soft. Stir in tomato paste until fully mixed, then add reserved pasta cooking water. Stir to combine. Whisk in cream cheese, sour cream, 2 tbsp butter and a squeeze of lemon juice until combined and creamy. Season with remaining Italian seasoning, salt, and pepper.
- Transfer ravioli to pan with sauce using a slotted spoon. Stir to coat. Divide between bowls. Sprinkle with panko, Parmesan, scallion greens, and lemon zest. Serve lemon wedges on the side. Enjoy!
- 1/2 cup California butter, softened–
- 3/4 tsp ground turmeric
- 1/4 tsp ground cumin,
- 1/4 tsp ground coriander
- 1/4 tsp granulated garlic
- 1/4 tsp garam masala
- 10 oz shrimp
- Vindaloo Sauce
- Vindaloo Spice
- Peas & Carrots
- 1/2 cup Basmati Rice
- Mix California butter, turmeric, ground cumin, ground coriander and granulated garlic until consistent. Set aside.
- Boil 1 cup water. Add rice once boiling. Turn heat down to medium-low. Cover. After 15 minutes, turn heat off. Stir in 1 tsp butter and garam masala. Allow rice to sit covered till step 4.
- Heat large saute pan on medium. Add 2 tbsp of cooking oil. When the oil is hot, add shrimp and desired amount of Vindaloo spice into the pan. Stir till shrimp is evenly coated. Cook for abour 2 minutes, till light brown. Add 1/4 cup water to the pan. Scrape bits stuck to the pan. Add Vindaloo sauce to the pan. Bring to a simmer. Cook for 3 minutes, stirring occasionally. Turn off the heat.
- Heat another large saute pan on medium, add butter from step 1 to the pan. Stir in peas and carrots. Cook for 2 minutes. Add rice into the pan. Stir and cook for 2 minutes. Turn off the heat.
- Spoon rice into bowl. Spoon shrimp vindaloo over rice. Garnish with cilantro. Enjoy!
- 2 cups spinach
- 20 cheese tortellini
- 15 oz can diced tomato and onion
- 1 package McCormick’s Gourmet Garlic & White Wine Marinade
- 1 cup asparagus
- 32 oz veggie broth
- 3 cups water
- 3/4 cups white wine
- 10 basil leaves chopped
- Parmesan Cheese
- Combine ingredients in a slow cooker, with the exception of the tortellini
- Cook on low for 8 hours, or high for 4.
- Add tortellini in the last hour, before serving.
- Top with shredded parmesan cheese.
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