Weekly Meal Calendar

Canned Items

• 2 cans cream of chicken soup
• 16 ounces refried beans

Dairy

• 7 4 butter
• 1 cup cheddar or favorite mixed cheeses
• 4 eggs
• 2 pint sour cream
• 1.5 cups whipping cream

Freezer Section

• 0.33 cup Pesto sauce
• 1 pie crust

Meat/Poultry

• 6 slices bacon
• 4 boneless, skinless chicken breasts
• 4 ounces ham
• 1 pork roast
• 4 salmon fillets
• 1 bag shrimp
• 3 Top Round, London Broil cut beef

Non-perishables

• 3 tablespoons balsamic vinegar
• 1 jar BBQ sauce
• 1 cup corn flakes
• 4 flour or wheat tortillas
• 1 package hamburger buns
• 2 boxes macaroni and cheese
• 1 tablespoon Mayonnaise
• 1.25 tablespoon olive oil
• 16 ounces red wine and vinegar salad dressing
• 2 cups rice
• 1 cup salsa
• 0.33 cup slivered almonds

Produce

• 2 30 Asparagus
• 2 avacados
• 1 large avocado
• 8 ounces baby spinach
• 2.5 pounds baking potatoes
• 1 cup celery
• 12 cremini mushrooms
• 1 teaspoon fresh parsley leaves
• 2 garlic cloves
• 12 green onions
• 1 green pepper
• 3 Japanese eggplant
• 2 teaspoons lemon juice
• 3 cups lettuce
• 3 tablespoons minced onions
• 1.5 mushrooms
• 5 potatoes
• 3 medium red bell pepper
• 24 red grapes
• 1 red onion
• 6 Roma tomatoes
• 0.5 teaspoon rosemary
• 2 tomatoes
• 3 yellow summer squash
• 3 Zucchini

Specialty

• 4 tablespoons raspberry vinaigrette dressing

Spices/Herbs

• 1 teaspoon basil
• 4 stalks chives
• 0.5 bunch fresh cilantro
• 1 tablespoon Ground Red Pepper
• 0.5 teaspoon nutmeg
• 1 31 pepper
• 2.5 31 salt

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