This Weeks Grocery List

Hey hey hey!! This blog post topic was a big request from you guys! Y’all must love to eat as much as do… which I love! I promised myself, Jake, and y’all, that I would get back into cooking, and I am SO excited! So, I figured each week, I would share what I am making for dinners that coming weeks, and one recipe! Once a month I plan on adding a recipe or two in! (:

This weeks menu:

• BBQ Chicken Pizza + Bagged Ultimate Cesar Salad
• Summer Tortellini Salad (A family recipe/favorite!)
• Creamy Chicken/Rice/Corn Casserole (QUICK AND EASY MEAL)
• Breakfast: Overnight oats
• Lunch: Plate of crackers, raspberries, ham, cheeses, dip, fruit

Grocery List:

• Shredded Mozzarella
• Feta Cheese
• Shredded sharp cheddar cheese
• Eggs (cause ya always need em??)
• Milk
• Pre cooked tortellini
• Bacon (For weekend breakfast)
• Italian sausage links
• Rotisserie Chicken (I use this for TWO recipes throughout the week- may want to get two if you have a bigger fam!)
• Green Onion
• Yellow Onion X 3
• Red Onion
• Bagged Cesar Salad
• Raspberries
• Blueberries
• Cream Of Chicken Soup
• Artichoke hearts
• Sun-dried tomatoes
• White distilled vinegar
• BBQ sauce
• Totilas (or Naan bread for pizza- jake likes thin and crispy so we use tortillas)
• White bread (for french toast this weekend) Comment below if I should share my mommas like FIVE minute french toast recipe???
• Firehook Crackers
• Fresh Havarty Cheese
• Spinach Artichoke parm dip
• Sliced ham
• Sliced colby jack cheese
• Cheery Lime La Croix

How To Make:

• BBQ Pizza: Shred rotisserie chicken(SAVE OTHER HALF IN A BAG FOR REST OF WEEK), toast bread, then take out and apply BBQ sauce, cheese, green onion, red onion, and shredded chicken. Toast again until cooked and serve with salad
• Tortellini Salad: Cook meat and tortellini, chop artichoke hearts, green onion, and sun-dried tomato, and add everything to bowl! (RECIPE BELOW FOR THIS MEAL)
• Chicken Casserole: Use the remaining half od shredded chicken, add to a baking dish with rice, 1 cup of chicken broth, 1 can of cream of chicken soup, 1 can of corn, 1 diced onion, and a cup of shredded cheese! Bake until ya think its cooked! Probably 30 ish minutes! (yall know I don’t use time) (:
• Overnight Oats: Add oats, blueberries, coconut, honey, spoonful of greek yogurt, and top off with milk. Store personal sized jars in fridge for week.

Tortellini Salad:

• 5 Tablespoons vegetable oil, divided
• 1 package (1lb) Sweet Italian Sausage
• 1 package (9oz) Cheese Tortellini
• 1 jar (6 1/2oz) marinated artichoke hearts, drained (reserve marinade)
• 1/2 cup sliced olives
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced green onion
• 6 sun-dried tomatoes packed in oil, drained and cut into strips
• 2 Tablespoons white wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried basil leaves
• 1/4 teaspoon dried dill weed
• 1/2 cup torn fresh spinach leaves

Heat 1 Tablespoon of the oil in large skillet over medium heat. Add Italian sausage and brown 8-10 minutes. Reduce heat to low, cover and continue cooking sausage 8-10 minutes more. When cool, cut sausage into 1/4 inch slices.

Cook tortellini in large saucepan according to package directions. Drain, rinse, and toss with 1 tablespoon of the oil.

Combine tortellini, sausage, artichoke hearts, olives, feta cheese, green onion, and tomatoes in a large bowl. In a small bowl whisk together reserve marinade (about 1/4 cup), the remaining 3 tablespoons of oil, vinegar, garlic, basil, and dill weed. Pour dressing over sausage-tortellini mixture. Refrigerate for several hours. Best served over a bed of spinach leaves. Enjoy!