Meats:
1 large chicken for roasting
2 pounds of chicken thighs or 2 pounds of chicken breast tenderloins
1 more pound of chicken breast tenderloins
1 pound ground pork
1 small ham hock
Dairy:
Sour cream
Romano or parmesan cheese
Frozen Food:
1 package frozen peas
Fresh Produce:
1 lemon
1 lime
4 garlic heads
5 white onions
1 bunch of scallions or green onions
1 green bell pepper
1 head of celery
3 carrots
½ pound snow peas (or 1 package frozen snow peas)
2 sweet potatoes
4 russet potatoes
Small piece of fresh ginger
1 bunch cilantro
1 bunch of parsley
4 jalapeno peppers (3 are optional for the Chicken Chili Verde and Coconut Chicken Curry)
Canned Food:
64 ounces chicken broth
1 can tomatillos or 1 can Ro-Tel tomatoes (tomatoes with green chiles and onions)
1 small can diced green chiles
2 cans (16 ounce) cannelloni, Great Northern, or pinto beans
1 can (12 ounce) coconut milk
1 small can bamboo shoots
Dry Food and Staples:
1 package elbow macaroni
1 pound Chinese egg noodles or spaghetti
Navy beans or Great Northern beans
Rice
Golden raisins
Sugar
Spices and Condiments:
Olive oil
Peanut oil
Sesame oil
Soy sauce
Chinese black bean sauce
Salt and pepper
Dried thyme, sage, rosemary, oregano, chili powder, cumin, curry powder
750 ml white wine for cooking
Other items for your own personal shopping list:
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More great recipes are at my Sacramento Easy Meals Examiner website.
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