Week of Feb 5-11, 2012

SHOPPING LIST

Dairy

1/2 cups cheddar or favorite mixed cheeses (Tuesday)
15 ounces Fat-free ricotta cheese (Wednesday)
8 ounces low-fat mozzarella cheese (Wednesday)
4 eggs (Friday)
1 cup milk (Friday)
3/4 cup half and half cream (Friday)

Canned items

2 can corn (Sunday, Tuesday)
1 can black beans (Sunday)
1 can cream of chicken soup (Monday)
1 can tomato soup (Tuesday)

Produce

1 can tomatoes (Sunday)
1/4 cup cilantro (Sunday)
1 baking potatoes (Monday)
5 carrots (Monday, Saturday)
1/2 cup broccoli (Monday)
1 onion (Tuesday)
6 ounces fresh baby spinach (Wednesday)
8 ounces fresh sliced mushrooms (Wednesday)
1/2 scallion (Thursday)
1 lime (Thursday)
2 pounds carrots (Thursday)
2 tablespoons fresh mint (Thursday)
2 Large baking potatoes (Saturday)
1 Small red onion (Saturday)
6-8 stalks Asparagus (Saturday)

Meat/Poultry

2 pounds pork ribs (Sunday)
1-2 boneless, skinless chicken breasts (Monday)
1 pound ground beef (Tuesday)
1 1/2 pounds salmon filet (Thursday)
3 Large chicken breast (Saturday)

Freezer section

1 frozen pie crust (Monday)
1/2 cup frozen peas (Monday)

non-perishables

6 ounces chili sauce (Sunday)
1 jar currant jelly (Sunday)
1 cup Italian salad dressing (Sunday)
1 1/2 cups macaroni noodles (Tuesday)
28 ounces spaghetti sauce (Wednesday)
6 Uncooked Lasagna Noodles (Wednesday)
4 tablespoons pineapple fruit spread (Thursday)
3 tablespoons red pepper jelly (Thursday)
1/2 cup sugar (Thursday)
4 teaspoons cornstarch (Thursday)
1/2 french bread (Friday)
3/4 cup brown sugar (Friday)
1 1/2 tablespoon light corn syrup (Friday)
1/2 cup olive oil (Saturday)
1 package dry onion soup mix (Saturday)

Beverages

1 cup pineapple juice (Thursday)