Here’s your grocery AND menu cheat-sheet for the week.
Here’s your 12-ingredient grocery list for the recipes.
Baby spinach, 6 ½ cups
Baguette (whole wheat), 2 12-inch baguettes
Basil, 1 ¼ cups
Cherry tomatoes, 3 pints
Chicken thighs, 4
Parmesan, 6 ½ ounces
Tilapia, 16 ounces
White beans, 1 can
Wild rice, 2 cups dry (6 cups cooked)
You’ll also need:
All of these ingredients will keep for the entire week when stored properly. If you’re not sure how to best store your produce, here’s some sound advice. You should only keep raw fish and chicken in the refrigerator for one to two days, so anything you’re not planning on eating in that span of time should be put in an airtight container and frozen, then thawed in the refrigerator overnight before you cook it.
Three of the recipes call for cooked wild rice, so you can just make a big batch at the start of the week and reuse the leftovers. Two cups dry wild rice will yield the 6 cups that you need. The cooked rice will keep in the fridge for up to four days, so anything you don’t plan to eat in that span of time should be frozen in an airtight container and frozen, then thawed in the refrigerator overnight before you cook with it.
Here’s what’s on the menu:
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