SHOPPING LIST: September 30, 2011
This
list is made using the serving sizes of this week's recipes. You may
need to increase or decrease quantities of items based on your family.
Be sure to check your pantry for the "staples" used this week!
Fruits & veggiesFrozen spinach - 10 oz
Fresh spinach - 5 cups
Carrots - 10
Onion - 4
Celery - 4
Garlic - 1
Baking potato - 3
Ears corn - 2
Cherry/grape tomato - 12 oz
Avocado - 1
Fresh parsley - 1 Tbs
Fresh spinach - 5 cups
Carrots - 10
Onion - 4
Celery - 4
Garlic - 1
Baking potato - 3
Ears corn - 2
Cherry/grape tomato - 12 oz
Avocado - 1
Fresh parsley - 1 Tbs
Meat & fish
Boneless skinless chicken breasts - 6
Ground beef sirloin - 3 lbs
Boneless beef chuck pot roast - 4 lb
Rotisserie chicken - 1
Dairy
Cream cheese - 4 oz
Shredded mozzarella cheese - 2-1/4 cup
Parmesan cheese - 1/2 cup
Egg - 2
Ricotta - 1 cup
Shredded cheddar cheese - 16 oz
Swiss cheese - 8 slices
milk - 1-1/2 cup
Bread & grains
Ritz-like buttery crackers - 10
Texas toast - 8 slices
6" corn tortillas - 8
Frozen puff pastry - 2 sheets
Fresh or frozen cheese tortellini - 8 oz
Frozen puff pastry - 2 sheets
Fresh or frozen cheese tortellini - 8 oz
Misc.
Spaghetti sauce - 1-1/2 cups
Pizza dough - 1 lb
Pizza sauce - 1 cup
Dark Beer - 1/2 cup
Pantry staples used this week
olive oil
chicken broth
Worcestershire sauce
Dijon mustard
dried thyme
tomato paste
bay leaf
mayonnaise
horseradish
black pepper
salt
butter
dried basil
flour
ketchup
mustard
dill pickles
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