Week 3 Grocery List

Cooking & Baking Plans for Week 3 of 2012: Sun. 1/15 - Sat. 1/21

--- Dairy ---
	1/2 cup butter
	Eggs
	Grated Parmesan, for serving
	1/4 cup heavy cream
	2 1/2 cups milk
--- Spices ---
	a dash of almond extract
	1 teaspoon coconut extract
	1/2 teaspoon dried thyme
	1/4 teaspoon freshly ground black pepper
	1/2 teaspoon kosher salt, divided
	1/4 teaspoon red-pepper flakes
	1/2 teaspoon salt
	1 teaspoon seasoned pepper or garlic-pepper seasoning
	1 teaspoon vanilla extract
--- Baking & Cooking ---
	1/2 tsp baking powder
	1/2 tsp baking soda
	1 cup chocolate chips
	2/3 cup chopped walnuts, toasted
	2 1/2 cups confectioner’s sugar
	1 cup flour
	1 cup sugar
	1 cup sweetened flake coconut
	1/2 cup unsweetened cocoa
--- Canned Foods ---
	1 can (13.5 ounces) coconut milk
	3 cups cooked chickpeas
	1 can (28 ounces) crushed tomatoes
--- Grains & Pasta ---
	1 1/2 cups dried egg noodles
	12 ounces medium pasta shells
--- Condiments, Dressings & Oils ---
	1 tablespoon capers, chopped
	1 1/2 teaspoons Dijon mustard
	3 tablespoons extra-virgin olive oil
	1 tablespoon olive oil
	2 tablespoons white balsamic vinegar
--- Bread & Baked Goods ---
	5 large croissant pastries
--- Frozen ---
	1 10-ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
	1 sheet frozen puff pastry, from standard package (17.3 ounces), thawed
--- Meats ---
	2 cups chopped cooked chicken (about 10 ounces)
	1/4 pound sweet Italian sausage, casings removed
--- Produce ---
	4 cups chopped radicchio
	4 cups chopped romaine lettuce
	1 sprig fresh basil, plus torn leaves for garnish
	2 garlic cloves, minced
	1 small onion, finely chopped
	3/4 pound red potatoes, cut into 1/4-inch dice
	1 ripe red Anjou pear, thinly sliced
	4 cups torn green leaf lettuce
--- Organic ---
	1 10-ounce can condensed cream of chicken soup
	1 10-ounce can condensed cream of mushroom soup
	1 can (14.5 ounces) reduced-sodium chicken broth

Week 2 Grocery List

Cooking/Baking Plans for Week 2 of 2012: Sun. 1/8 - Sat. 1/14

--- Dairy ---
	1 cup butter, softened
	4 large eggs
	8 cups milk, divided
	4 cups (16 ounces) shredded part-skim mozzarella cheese
--- Snacks ---
	76 saltine crackers (2 sleeves), crushed
--- Spices ---
	1 teaspoon cinnamon
	Coarse salt and freshly ground pepper
	1 dried bay leaf
	1 teaspoon ground red pepper
	1 teaspoon salt
--- Baking & Cooking ---
	1 teaspoon baking powder
	1 t. baking soda
	1 cup chopped nuts or 1 cup raisins
	2 teaspoons cornstarch
	3 cups all-purpose flour
	2 cups granulated sugar
--- Canned Foods ---
	1 can (4-1/4 ounces) chopped ripe olives
	1 1/4 cups crushed undrained pineapple
	1 can (8 ounces) mushroom stems and pieces, drained and chopped
	1 tablespoon tomato paste
--- Grains & Pasta ---
	12 ounces cooked egg noodles
--- Condiments, Dressings & Oils ---
	1 cup dry red wine, such as Burgundy
	3 tablespoons extra-virgin olive oil
	1 cup mayonnaise
	2 tablespoons olive oil
	Peanut oil
	2 tablespoons prepared horseradish
	1 cup vegetable oil
--- Bread & Baked Goods ---
	1 loaf (1 pound) unsliced French bread
--- Meats ---
	4 bone-in short ribs (2 inches thick, 2 pounds total)
	8 (6-ounce) skinned and boned chicken breasts
	2 strips bacon, thinly sliced crosswise
--- Produce ---
	12 ounces Brussels sprouts, halved lengthwise, or quartered if large
	3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
	2 celery stalks, coarsely chopped
	2 tablespoons chopped fresh chives
	2 tablespoons chopped fresh flat-leaf parsley
	1 tablespoon fresh lemon juice, plus lemon wedges, for serving
	8 green onions, thinly sliced
	2 cups mashed bananas (about 5 medium)
	4 large russet potatoes, peeled and quartered
	3 shallots, minced
	2 thyme sprigs
	8 ounces white button mushrooms, quartered
--- Organic ---
	8 cups homemade or store-bought low-sodium beef stock

Week 1 Grocery List

Cooking/Baking Plans for Week 1 of 2012 --- Dairy ---
	2 tablespoons butter, melted
	2 large eggs, beaten
	1 cup whole milk
	1 can reduced fat refrigerator biscuits
	6 tablespoons shredded Gruyère or Swiss cheese
	1 1/4 cups shredded low fat Mexican cheese
--- Spices ---
	1/4 teaspoon crushed red pepper, or to taste
	1 sprig fresh thyme
	1/4 teaspoon freshly ground black pepper
	1/8 teaspoon ground cardamom
	1/4 teaspoon rose-flower water (optional)
	1/2 teaspoon salt
	1 t. vanilla extract
--- Baking & Cooking ---
	1 tablespoon finely chopped pistachios
	1 c. (4 oz./110g) ground almonds
	3 tablespoons sugar
--- Canned Foods ---
	1 15-ounce can black-eyed peas, rinsed
	1 15-ounce can diced tomatoes
	1 (10 ounce) can enchilada sauce
	1 cup evaporated fat-free milk
	1 (8 ounce) can tomato sauce
--- Condiments, Dressings & Oils ---
	1/3 cup dry white wine
	2 tablespoons olive oil
--- Bread & Baked Goods ---
	6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
	9 (1-ounce) slices white bread
--- Frozen ---
	1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
	1 lb. (450g) puff pastry
--- Meats ---
	2 slices cooked bacon, finely chopped
	1 lb. ground turkey
	1 1/4 pounds large shrimp (about 20), peeled and deveined
--- Produce ---
	1 large carrot, sliced
	1 stalk celery, sliced
	5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
	2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
	2 tablespoons fresh lemon juice
	4 large cloves garlic, minced (about 4 teaspoons)
	1 large onion, diced
	2 medium shallots, thinly sliced (about 1/3 cup)
--- Organic ---
	4 cups reduced-sodium chicken broth