Fifty-2

SHOPPING LIST: November 25, 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

Onion – 4

Carrot – ½ cup

Celery – ½ cup

Fresh thyme - 1 tbs

Red potatoes – 1-1/4 lb

Green Bell Peppers – 2

Lime – 1

Zucchini – 1

Corn on Cob – 2

Meat

Thick Cut Bacon – 2 strips

Roasted Turkey – 2 cups

Lean Ground Beef – 1 lb

Boneless Pork Chop – 4

Flat Iron Steak – 2 lb

Dairy

Whole Milk – 2 cups

Egg – 3

Shredded Gruyere – 1 cup

Parmesan – ½ cup

Light Sour Cream – ¾ cup

Reduced Shredded Sharp Cheddar – ½ cup

Buttermilk – ¾ cup

Bread/Grain

White Rice – 1 cup

Wild Rice – 1 cup

Extra Wide Egg Noodles – 1 lb

Miscellaneous

Apple Cider – ¼ cup

Dried Cranberries – ½ cup

Frozen Chopped Spinach – (2) 10 oz

Panko – 1 cup

Frozen Mixed Vegetables - 4 cups

Tequila – ¼ cup

Diced Tomatoes – 56 oz

Black Bean (canned) – 15 oz

Pantry Staples

Garlic

Apple Cider Vinegar

Salt

Black Pepper

Olive Oil

Butter

Flour

Nutmeg

Beef Broth

Ketchup

Chicken Broth

Hoisin Sauce

Red Wine Vinegar

Red Pepper Flakes

Ground Cumin

Paprika

Onion Powder

Dried Oregano

Ground Coriander

Garlic Powder

Ground Ginger

Cayenne Pepper

Chili Powder

Yellow Corn Meal

Baking Soda

Vegetable Oil (for frying)