Weekly Meal Plan | May 4-9
Walking through the kitchen and digging in the refrigerator to come up with tasty meals takes no more time than it takes to make a shopping list for the grocery store. Due to the current restrictions of travel and eating out at restaurants, I am happily ready to cook every meal at home and share the fruits of my labor with you.
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| Sheet Pan Nachos: diced tomato, melted cheese, sour cream, sliced jalapeños, ground beef, salsa, onion, cilantro and more |
If you need help figuring out what groceries to buy, here is a comprehensive well-stocked pantry list. It includes non-perishables, refrigerated and frozen food columns. THIS WEEK, I made a shopping and ingredient list so you can cook along at home. Follow me on Instagram to see daily updates.
5-6 lbs snow crab legs
ground beef
bacon
sliced ham/turkey
16 oz elbow macaroni
mayonnaise
mustard
apple cider vinegar
bell peppers (red, green, yellow)
green peas
black beans
creamed corn
tomato salsa
tomato sauce
sliced black olives
russet or yukon gold potatoes
cilantro/parsley
fresh jalapeños
fresh corn-on-the-cob
salad greens
lettuce
white onion
tortilla chips
self-rising flour
taco seasoning
baking powder
refrigerated puff pastry
mushrooms
shredded cheese
ricotta (whole milk)
butter
milk
sour cream
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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