Menu plan for the week

Monday: Italian White Bean, Pancetta, and Tortellini
Tuesday: Grilled Flank Steak and Orzo with the Works
Wednesday: Fiery Singapore
Thursday: Sauteed Breaded Boneless Chicken Breasts and Spaghetti aglio e olio with raw tomato sauce
Friday: Pork Tenderloin and Vegetable Stir fry with Steamed Rice
Saturday: Turkey and Artichoke Stuffed
Sunday: Slow Cooker Chicken Tortilla Soup with Guacamole

Shopping List

Meats
1.5 - 2 pounds piece of flank steak
4 ounces pancetta
1 pound ground turkey (preferably a mix of white and dark meat)
1 pork tenderloin
4 boneless, skinless chicken breasts

Seafood
1 pound shrimp

Dairy
1-15 ounce container of ricotta cheese
1.5 cups shredded mozzarella cheese

Produce
1 bunch of flat leaf parsley
1 bunch of fresh basil
1 bunch of cilantro
1 fennel bulb
1 garlic bulb
1 piece of fresh ginger
5 yellow onions
1 bunch of tomatoes on the vine (at least 4 tomatoes)
1 bunch of swiss chard
1 red, yellow, or orange bell pepper
1/2 pound shiitake mushrooms
2 small chiles, whatever variety you like
1 bunch of green onions
3 avocados
1 head of broccoli

Inner Aisles
1-15 ounce can of canellini beans
1-14 ounce can of artichoke hearts
1-14.5 ounce can of diced tomatoes and green chiles
1-10.5 ounce can of tomato puree
1 package of jumbo pasta shells
1 package of thin, dried rice noodles
1 package of frozen cheese tortellini
Tortilla chips

Staple Items (that you might already have)
Olive oil
Peanut, corn, or vegetable oil
Sesame oil
Soy sauce
Thai fish sauce
Oyster sauce
Rice wine vinegar
Balsamic vinegar
Parmesan cheese
8- 2 cup cans of chicken broth
Italian dried bread crumbs
Crushed red pepper flakes
Spaghetti
Orzo
Rice
Eggs
Turmeric