Here’s my food plan for this upcoming week, including a shopping list. We have a couple of curveballs, including blood donation and Good Friday, so adjust as necessary to suit your dietary needs. Recipes and prep lists (all of this can be easily scaled for serving sizes) coming Sunday morning, after I drink all the coffee.

Sunday
Lunch: Quick Chicken and Hummus Wraps
Dinner: Instant Pot Short Ribs over Polenta
Food prep

Monday
Lunch: Falafel bowls
Dinner: Shorba with pita

Tuesday
Lunch: Greek lamb bowl
Dinner: Short rib tacos

Wednesday
Lunch: Hummus, feta and vegetable wrap
Dinner: Mushroom ragout over leftover polenta with garlicky kale

Thursday
Lunch: Turkey and avocado sandwich on whole wheat bread
Dinner: Leftover Greek lamb bowl

Friday
Fasting for Good Friday/Leftover Shorba
Final Lenten Dinner: The Major’s Famous Seafood Au Gratin

Saturday
Crescent City Classic 10K for Team Gleason
Dinner: Instant Pot Bolognese with Pappardelle and a Lightened Up Caesar Salad

Shopping List

Produce
Carrots
Celery
1 3 lb bag, Onions
Fresh thyme
1 lemon
Sprouts (whichever you dig)
Radishes
Bell pepper
Artichoke
Avocados
5 lb. bag, Potatoes
Parsley
Cilantro
Fresh garlic
Cherry tomatoes
Fresh Dill
Cauliflower Rice (or two heads of cauliflower, pulsed through a food processor)
Romaine hearts
Kale
2 large English Cucumbers

The Good Stuff
1 bottle Zinfandel
1 bottle Sauvignon Blanc

Meat
1/2 lb. Pancetta (you can sub in center cut bacon)
1 lb. lean Ground Beef (or Turkey)
1 lb. lean Ground Pork (you can always sub in turkey or beef, if you don’t eat pork)
6-8 Short Ribs
1 lb. Shrimp
1 container, Lump Crab
Deli-sliced turkey

Frozen
Patty shells

Grocery
2 large cans Crushed Tomatoes
Polenta
Pappardelle
Corn tortillas
Low carb wraps
Pita (optional)
Anchovy Paste
Whole Wheat Sandwich Bread

Dairy
Feta
Low fat Greek Yogurt
1 pt Heavy Cream
1 pt Half and Half