Fifty-2

SHOPPING LIST: October 7, 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!

Fruit & veggies
Onion - 1 medium
red onion - 1 medium
red bell pepper - 1
carrots -2
sugar snap peas - 8 oz.
green onions - 1 small bunch
poblano pepper (optional) - 1
shallot - 1
lemon - 1
yellow squash -4
tomatoes - 2
corn - 1 ears or 1-1/4 cups frozen
rosemary - 1/2 tsp
thyme - 2 TBS
parsley - 3 TBS

Meats & fish
flank steak - 1 lb.
hot dogs - 1 package
skinless, boneless chicken breast - 4 (6 oz.)
Canadian bacon or deli smoked ham - 2 oz.
canned tuna in olive oil - 1 can (5 oz)
pork tenderloin - 1 lb.
medium shrimp - 1-1/2 lbs.

Dairy
Monterey jack cheese - 2-1/2 cups
goat cheese - 2 oz.
ricotta cheese - 15 oz.

Breads & grains
flour tortillas - 16 (8")
penne pasta - 1 lb. box

Misc.
refried beans - 16 oz.
salsa verde - 12 oz.
frozen spinach - 10 oz.
cheese tortellini - 1 lb. package
artichoke hearts - 1 (14 oz. can)
sake - 1/2 cup
canned pineapple (chinks) - 12 oz.

Pantry staples used this week
rice vinegar
soy sauce
sugar
hoison sauce
salt
crushed red pepper
sesame oil
ginger
garlic
yellow mustard
cooking spray
butter
olive oil
nutmeg
mirin (sweet rice wine)
lemon juice