For Jun 19, 2013 to Jun 25, 2013 Print Shopping List |
Print Recipes for This Week
Baking
- 2 tablespoons canola oil
- 4 teaspoons peppercorns
Canned Items
- 1 can black beans
- 15 ounces chili with no beans
- 2 corn
- 1 can cream of mushroom soup
- 0.25 cup green chilies
Dairy
- 4 tablespoon butter
- 2.5 cups cheddar cheese
- 1 cup cheddar or favorite mixed cheeses
- 1 cup cottage cheese
- 8 ounces cream cheese
- 15 ounces Fat-free ricotta cheese
- 8 ounces low-fat mozzarella cheese
- 0.5 cup Margarine
- 2.5 cups milk
- 1 cup mozzarella cheese
- 0.5 cup sour cream
- 0.75 cup swiss cheese
Meat/Poultry
- 8 boneless, skinless chicken breasts
- 4 steaks
Non-perishables
- 3 tablespoons balsamic vinegar
- 1 cup BBQ sauce
- 8 Corn tortillas
- 2 tablespoons cornstarch
- 0.5 cup Italian salad dressing
- 3 cups macaroni noodles
- 4.25 tablespoons olive oil
- 0.5 cup ranch salad dressing
- 1 cup red wine vinegar
- 8 ounces salsa
- 4 cups seasoned stuffing mix
- 28 ounces spaghetti sauce
- 0.75 cup stir-fry sauce
- 4 tablespoons sugar
- 1.5 bag Tortilla chips
- 4 large Tortillas
- 6 Uncooked Lasagna Noodles
Produce
- 2 pound Asparagus
- 1 avacado
- 5 cups baby spinach
- 2 baking potatoes
- 2 bunch cilantro
- 12 cremini mushrooms
- 6 ounces fresh baby spinach
- 1 teaspoon fresh parsley leaves
- 8 ounces fresh sliced mushrooms
- 2 garlic cloves
- 1 head green leaf lettuce
- 16 green onions
- 3 Japanese eggplant
- 1 medium onion
- 3 medium red bell pepper
- 1 head red leaf lettuce
- 1 pound red potatoes
- 0.5 teaspoon rosemary
- 12 scallions
- 2 medium sweet potatoes
- 2 medium tomatoes
- 3 yellow summer squash
- 3 Zucchini
Spices/Herbs
- 1 teaspoon basil
- 1 tablespoon chives
- 1 teaspoon garlic powder
- 1 teaspoon Onion Powder
- 1 dash pepper
- 2 dash salt
Pantry
