Week 48 Shopping List

___6 skinless, boneless chicken breast halves
___1 teaspoon garlic salt
___2 tablespoons + 6 tsps olive oil
___4 onions
___1/2 cup + 3 tbls balsamic vinegar
___1 (14.5 ounce) can diced tomatoes
___1 teaspoon dried basil
___1 teaspoon dried oregano
___1 teaspoon dried rosemary
___1/2 teaspoon dried thyme
___ 3 tablespoons honey
___3 tablespoons soy sauce
___1 teaspoon grated fresh ginger root
___3 cloves garlic
___4 (6 ounce) mahi mahi fillets
___1 tablespoon vegetable oil
___2 pounds pork tenderloin
___1/2 teaspoon garlic powder
___1 stalk celery
___2 cups red wine
___1(.75 ounce) packet dry brown gravy mix
___1/2 teaspoon ground cumin
___1 15-ounce can of low-sodium white beans
___6 1/2 cup low-sodium chicken broth
___2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
___1/3 cup fresh cilantro leaves
___2 teaspoons fresh lime juice
___4 whole wheat flour tortillas (about 9 inches in diameter)
___2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
___1 jalapeno finely
___1/2 ripe avocado
___1/2 cup tomatillo salsa
___1/2 cup low-fat Greek-style yogurt
___1 bone-in chicken breast (about 1 1/2 pounds), halved
___2 medium carrots
___1 bay leaf
___2 tablespoons unsalted butter
___1 teaspoon sugar
___1 1/2 teaspoons Madras curry powder
___1/3 cup jasmine rice
___3 tablespoons finely chopped fresh mint
___3 tablespoons chopped fresh dill
___1 lemon, cut into wedges