SHOPPING LIST: October 28, 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 & veggies
Green Onions - 3
Baby Carrots - 1 lb
Celery - 3 stalks
Garlic Cloves - 6
Red Bell Pepper - 1
Yellow Bell Pepper - 1
Onion - 2
Mushroom - 8
Meat
Boneless, Skinless Chicken Breast - 8
2-1/4 lb round roasts - 2
Skirt Steak - 2/3 lb
Dairy
Whole Milk Ricotta - 20 oz
Parmesan Cheese - 1-1/3 c
Eggs - 8
Milk - 1-1/4 c
Cream - 1/2 c
Mozzarella Cheese - 2 c
Bread/Grain
Crusty Bread - 1 loaf
Texas Toast - 12 slices
Bow Tie Pasta - 1 lb
Miscellaneous
Red Raspberry Jam - 1/4 c
Petite Diced Tomatoes - 14.5 oz
Frozen Spinach - 10 oz
Marinara Sauce - 2 c
Canned Pumpkin - 1/2 c
Frozen Peas - 1/2 c
Prepared Pie Crust - 2 pieces
Pantry Staples
Salt
Pepper
Olive Oil
Balsamic Vinegar
Corn Starch
Beef Broth
Red Wine
Thyme
Flour
Nutmeg
Butter
Brown Sugar
Vanilla
Cinnamon
White Wine Vinegar
Worcestershire Sauce
Baby Carrots - 1 lb
Celery - 3 stalks
Garlic Cloves - 6
Red Bell Pepper - 1
Yellow Bell Pepper - 1
Onion - 2
Mushroom - 8
Meat
Boneless, Skinless Chicken Breast - 8
2-1/4 lb round roasts - 2
Skirt Steak - 2/3 lb
Dairy
Whole Milk Ricotta - 20 oz
Parmesan Cheese - 1-1/3 c
Eggs - 8
Milk - 1-1/4 c
Cream - 1/2 c
Mozzarella Cheese - 2 c
Bread/Grain
Crusty Bread - 1 loaf
Texas Toast - 12 slices
Bow Tie Pasta - 1 lb
Miscellaneous
Red Raspberry Jam - 1/4 c
Petite Diced Tomatoes - 14.5 oz
Frozen Spinach - 10 oz
Marinara Sauce - 2 c
Canned Pumpkin - 1/2 c
Frozen Peas - 1/2 c
Prepared Pie Crust - 2 pieces
Pantry Staples
Salt
Pepper
Olive Oil
Balsamic Vinegar
Corn Starch
Beef Broth
Red Wine
Thyme
Flour
Nutmeg
Butter
Brown Sugar
Vanilla
Cinnamon
White Wine Vinegar
Worcestershire Sauce
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