Dinner Magic Menus March Week 2

This week's menus include Corned Beef and Cabbage cooked in stout, in honor of St. Patrick's Day. Another day is Hot Reuben Sandwiches to use up the corned beef leftovers.

The Dinner Magic Shopping List for March Week 2 includes all the items you'll need to make these meals.

Almond Encrusted Salmon
Fresh Asparagus Spears in Lemon Butter
Homemade Wheat Bread

Potato Chip Baked Chicken
Baked Potato Fans
Green Beans

Turkey Burgers
Oven Baked Yam Fries
Tossed Salad

Corned Beef and Cabbage in Stout
Irish Soda Bread (Irish Soda Bread is a separate link.)

Hot Reuben Sandwiches Spring Salad

Pan Seared Scallops with Spring Veggies over Polenta

Broccoli and Bacon Quiche
California Salad

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Dinner Magic Shopping List March Week 2

This shopping list is for the Dinner Magic Menus March Week 2.
Meats:
1 or 2 pounds of wild caught salmon
1 ½ pounds of sea scallops
4 to 6 pound corned beef brisket
1 whole fryer chicken, cut up
1 pound ground turkey
½ pound bacon

Dairy:
Eggs
Real butter (not margarine)
Milk or buttermilk
Swiss cheese slices
Half and half

Frozen Food:
Spring vegetables with carrots and snow peas

Fresh Produce:
1 bunch of asparagus
1 lemon
1 head of garlic, or 1 jar of crushed organic garlic
10 russet potatoes
2 medium yams
2 cups fresh green beans (or 1 small package frozen green beans)
1 bunch green onions
2 yellow onions
1 bell pepper, red or green
1 head of iceberg lettuce
1 bunch of baby spinach
Spring salad mix
1 bunch of radishes
1 small head of cabbage
1 bag of baby carrots
1 carrot
1 head of broccoli or 1 bag broccoli florets

Canned Food:
1 can or jar of sauerkraut
1 quart of chicken broth

Dry Food and Staples:
½ cup almonds
Italian style bread crumbs
White flour and wheat flour
Cornmeal
Yeast for the bread machine
Potato chips
Olive oil
Whole wheat buns or Kaiser rolls
Quick cooking oats
Baking soda

Spices and Condiments:
Salt and pepper
Paprika, dried parsley, bay leaf, nutmeg
Brown sugar
Thousand Island dressing
Raspberry vinaigrette
Aged balsamic vinegar

Other items for your own personal shopping list:
Aluminum foil
Guiness Stout

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Corned Beef and Cabbage in Stout

Ingredients
4 to 6 pound corned beef brisket
1 bottle Guinness Stout (12 ounces) or any other stout beer you prefer
1 medium yellow onion, peeled and cut into wedges
1 clove garlic, minced
1 bay leaf
Spice packet from the corned beef
1 head cabbage, cut into wedges
6 medium russet potatoes, peeled and quartered
1 bag of baby carrots

Preparation
Place the vegetables in the crockpot.
Place the corned beef, bay leaf, and seasoning packet on top of the vegetables.
Pour the stout beer into the crockpot.
Cover and cook on LOW 6-8 hours.
Serve with Irish Brown Soda Bread.

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Photo/Egg on Stilts on Flickr

Irish Brown Soda Bread

Ingredients
3 cups of all-purpose flour
1 ½ cups of whole wheat flour
1 cup of quick-cooking oats
3 teaspoons baking soda
1/3 cup of brown sugar
4 tablespoons of butter, cut into small chunks
2 ¼ cups of buttermilk
(Optional: To make a substitute for buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Stir and allow to sit for ten minutes.)

Preparation
Preheat the oven to 425 degrees.
Sprinkle a baking sheet or pizza pan with a dusting of flour and oats.
Mix the dry ingredients in a large bowl.
Cut in the butter until the mixture looks like small peas. (For cutting in, use a pastry cutter or two knives.)
Make a well in the center of the flour mixture.
Pour the buttermilk in the well and stir until all the flour is mixed with the buttermilk.
Knead the dough for one minute on a floured surface.
Shape the dough into a circle about 1 ½ inches thick.
Cut a large X in the center of the dough with a sharp knife.
Sprinkle with a few oats.
Bake for 30 to 35 minutes, until the top is golden brown and a long toothpick comes out clean.
If the bread browns too quickly, lower the oven temperature to 375 degrees and bake for a few minutes longer until the toothpick comes out clean.

 

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Photo/Bernard Farrell

Hot Reuben Sandwiches with Spring Salad

Ingredients
Pastrami or sliced corned beef (This is a perfect way to use leftovers from St. Patrick’s Day.)
1 can of sauerkraut
Swiss cheese slices, 1 per sandwich
Whole wheat buns or Kaiser rolls
Spring salad mix tossed with 1 carrot, peeled and sliced
Thousand Island dressing

Preparation
Rinse the sauerkraut under running water to remove the bitter juices.
Squeeze it dry and place in a bowl with paper towels under it.
Heat the corned beef or pastrami in the microwave oven.
Toast the rolls under the broiler for 30 seconds, just until warm.
Place a dollop of Thousand Island dressing on a roll.
Place a layer of corned beef on the roll.
Top the corned beef with sauerkraut.
Lay a slice of Swiss cheese on top.
Melt the cheese under the broiler for 30 seconds to 1 minute.
Serve with additional Thousand Island dressing for the salad and for dipping.

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Photo/Shannon Patrick

Pan Seared Scallops with Spring Veggies over Polenta

Ingredients
1 ½ pounds of sea scallops (sea scallops are the large one, 16-18 per pound)
1 package of frozen spring vegetables, with carrots and snow peas
3 tablespoons aged balsamic vinegar
2 tablespoons olive oil
2 cups of cornmeal (polenta)
4 cups of chicken broth
1 teaspoon of salt
½ teaspoon of pepper

Preparation
Mix the cornmeal with one cup of cold chicken broth.
Bring the remaining three cups of broth to a boil.
Stir in the cornmeal mixture a little at a time, stirring constantly to avoid lumps.
Cook for 4-8 minutes over medium high heat, until the cornmeal begins to thicken.
Spread the polenta (corn meal mush) in an 8 x 8 square pan.
Allow to cool for at least 20 minutes. Overnight is even better.
Heat one tablespoon of oil in a skillet.
Add the balsamic vinegar and the sea scallops.
Cook the sea scallops over high heat 4-6 minutes, turning once.
Add the vegetables to the pan and heat through.
Remove the vegetables and sea scallops to a bowl. Keep warm.
Slice the polenta.
Add one tablespoon of oil to the pan and sear the polenta in the pan.
Place some of the cooked, sliced polenta on a plate.
Top with sea scallops and vegetables.

Wine pairing: A light white wine such as Pinot Grigio, also called Pinot Gris, or Bridlewood Viognier.


Note: Sea scallops can be quite expensive. This dish may also be made using shrimp or bay scallops to keep within a lower budget.

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Turkey Burgers with Oven Baked Yam Slices and Tossed Salad

Ingredients
1 pound ground turkey
¼ cup chopped green onions
½ bell pepper, chopped fine
½ cup Italian bread crumbs
1 egg
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium sized yams
1 teaspoon olive oil
½ head of iceberg lettuce, cut into bite size pieces
½ bunch of baby spinach
4 medium sized radishes, sliced thinly
Salad dressing of your choice
Whole wheat buns or Kaiser rolls

Preparation
In a large bowl, mix together the first seven ingredients.
Divide into four large patties or six medium patties.
Place the yams in the microwave oven on high for 4 minutes
Let the yams cool slightly.
Peel the yams and slice them thinly.
Toss with one teaspoon of olive oil and some salt and pepper.
Place in one layer on a baking sheet.
Bake in a 400 degree oven for 25 minutes. The yams should be golden brown.
While the yams bake, toss the salad ingredients together.
Cook the turkey burgers in a skillet or on an indoor grill for 3 minutes on each side. The burgers are done when the juice from them runs clear.
Serve the burgers on the whole wheat rolls with garnishes such as catsup, mayonnaise, mustard, pickle relish, tomato slices, onion slices, or whatever you like.

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Photo/Chris and Yoon on Flickr

Almond Encrusted Salmon

Fresh Asparagus Spears in Lemon Butter
Homemade Wheat Bread

Ingredients
1 pound of salmon per two people
½ cup of almonds, chopped fine
Italian style bread crumbs
1 egg, beaten
1 bunch of asparagus
½ stick of butter
Juice of 1 lemon
Aluminum foil
Flour and yeast for the bread machine

Preparation in the morning
Place the ingredients for the bread in the bread machine and set to delay bake. Use your recipe book that comes with the bread machine for recipe amounts and times.

Preparation in the afternoon
Wash and dry the salmon.
Cut into pieces. Coat each piece with egg.
Place the bread crumbs on a platter and roll the salmon pieces in the bread crumbs.
Place the chopped almonds on another platter and press the salmon pieces into the almonds.
Place the salmon on a foil lined baking sheet.
Bake the salmon for 15 minutes in a 400 degree oven. The fish should flake easily with a fork.
Cook the asparagus in a scant amount of water in a sauté pan.
Melt the butter and add the lemon juice to it.
Take the bread out of the bread machine ten minutes before dinner to allow it to cool slightly before cutting.
Drizzle the asparagus with the lemon butter.
Serve the salmon with the asparagus and wheat bread.

Photo by OldTasty on Flickr

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Potato Chip Baked Chicken with Baked Potato Fans and Green Beans

Ingredients
1 whole fryer chicken, cut up
½ bag of potato chips, crushed
½ teaspoon of paprika
½ stick of real butter (not margarine)
1 clove of garlic, crushed
4 russet potatoes
2 cups of fresh green beans (or one small bag of frozen green beans)
Aluminum foil
2 tablespoons of butter
1 tablespoon of dried parsley

Preparation
Place the potato chips in a large plastic zip top freezer bag.
Crush the chips by rolling over the bag with a rolling pin.
Add the paprika to the potato chips.
Melt the butter and the garlic in a pan.
Dip the chicken pieces in the butter to coat, then place them in the bag with the chips.
Toss two or three pieces of chicken in the bag at one time.
When the chicken pieces are coated, place them on a foil lined baking sheet.
Bake at 375 degrees for 45 minutes.
Wash and peel the potatoes.
Bake them all at once in the microwave oven for 4 minutes.
Thinly slice the potates ¾ of the way through, leaving the bottom uncut.
Sprinkle with the butter and parsley.
Bake in the oven for 30 minutes next to the chicken.
Cook the green beans in the microwave oven.
The chicken is done when the juices are clear and the crust is golden brown.
The potatoes are done when they are crispy brown and tender.

These are the chicken breasts ready to go into the oven.

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Broccoli and Bacon Quiche with a California Salad

This is my original recipe. I adapted it to be made in about half the time in a George Foreman Evolve grill. It's so quick, it's faster than ordering a pizza and it's healthier, too! Here's the Evolve Grill Broccoli and Bacon Quiche recipe.

Broccoli and Bacon Quiche ingredients

• 1 refrigerated, rolled pie crust
• 6 bacon slices, cooked and cut up or crumbled
• 2 cups of chopped broccoli florets
• 1 yellow onion, chopped
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• 6 eggs
• ¾ cup of half and half

How to make the quiche

1. Mix the eggs and half and half with a whisk.
2. Add the salt and nutmeg.
3. Stir in the cooked bacon, the broccoli, and the onion.
4. Place the pie shell in a quiche or tart pan.
5. Pour the egg mixture into the quiche or tart pan.
6. Bake at 375 degrees for 20 minutes.
7. Lower heat to 325 degrees and bake for 25 minutes longer.
8. The quiche is done when a toothpick inserted in the center comes out clean.

Salad ingredients

• Spring salad mix
• ½ cup of walnuts, chopped
• ½ cup of craisins or raisins
• ½ a navel orange, peeled and sliced
• Raspberry vinaigrette
• Optional: Crumbled bleu cheese or feta cheese as a garnish

Salad preparation

1. Toss all the ingredients together with a dash of vinaigrette.
2. Top with bleu or feta cheese if desired.

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Photo/Monkeycat on Flickr

Dinner Magic Menus March Week 1

Click here for the Dinner Magic Shopping List for the menus for March week 1.

This week we're going to cook a pork roast in the slow cooker. Then we'll be shredding the remaining pork and dividing it into three freezer bags. Each bag should have about one pound of meat, enough to cook the next two meals, Carnitas Burritos and Rigatoni with Pork and Vegetables. There will still be another pound left for another meal of your choice. The remaining pound of shredded pork may be used on pizza, in pulled pork sandwiches, in chili, or any other creative way you can think of to use it. Think of it as an extra meal in the freezer.

Roasted Pork in the Slow Cooker

Carnitas Burritos

Rigatoni with Pork and Vegetables

Thin Crust Personal Pizzas

Steak and Mango Salad

Orange Chicken in Paper

Fish Stick Hot Dogs

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Dinner Magic Shopping List March Week 1

This shopping list is for the meals for Dinner Magic Menus March Week 1.

Meats:
1 pork roast, butt or shoulder, up to 6 pounds
1 small package of pepperoni or salami
4 boneless, skinless chicken breasts
1 rib eye steak

Dairy:
Sour cream
Mozzarella cheese slices
Milk
Grated cheese for burritos
Eggs

Frozen Food:
1 package of 16 fish sticks
1 small package of frozen peas

Fresh Produce:
1 head of garlic or one jar crushed garlic
5 carrots
1 package of baby carrots
1 cup of snow peas
3 russet potatoes
4 onions
1 jalapeno or relleno pepper
1 bunch cilantro
1 package of shredded cabbage
1 sprig of rosemary
1 papaya or mango
1 avocado
1 head of romaine lettuce
1 package of spring mix
2 oranges
1 cup of cherry tomatoes
1 cucumber

Canned Food:
1 can of diced green chiles (or use a fresh roasted relleno)
Salsa
1 small jar pizza sauce
1 small jar sun dried tomatoes
1 small can sliced black olives
1 can of chili beans
1 single serving size of pineapple juice
1 can chicken broth

Dry Food and Staples:
Olive oil
Burrito size tortillas
1 pound rigatoni
Sandwich Thins or English muffins
1 package hot dog buns
¼ cup of chopped walnuts
Waxed paper or parchment paper

Spices and Condiments:
Salt and pepper
Sugar
Bay leaves, chili powder, cumin, paprika
Raspberry vinaigrette
Honey
Mayonnaise
Dijon style mustard
Dill pickles, sliced

Other items for your own personal shopping list:

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Fish Stick Hot Dogs

Yes, it sounds bizarre, but it tastes great! It's better than a fish sandwich from a burger joint. The key is the tartar sauce and the pickle slices.

Ingredients

• 8 hot dog buns
• 16 frozen fish sticks
• Romaine lettuce
• ½ cucumber, seeded and chopped
• Dill pickle slices
• Dinner Magic Tartar Sauce
• 1 can Chili beans
• ½ cup of chopped onions
• ½ cup of grated cheese, (Cheddar or Jack)

How to Make Dinner Magic Tartar Sauce
Mix together in a bowl:
½ cup of mayonnaise
¼ cup of Dijon mustard
2 tablespoons of sugar
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Add 1 teaspoon of pineapple juice at a time until the sauce reaches the consistency you like.

Preparation
Cook the frozen fish sticks in the oven according to package directions.
Wrap the hot dog buns in foil and warm them in the oven for 5 minutes.
Warm the chili beans in the microwave oven.
On each bun, lay a leaf of lettuce, some chopped cucumber, and some dill pickle slices.
Place two fish sticks in each bun, and top with Dinner Magic Tartar Sauce.
Serve with hot chili beans topped with onions and grated cheese.

Have this with an ice cold Cream Soda.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Rigatoni with Pork and Vegetables One Pot Meal

Ingredients

• 1 pound shredded pork (Use the meat from the Roasted Pork in the Crock Pot.)
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 package of shredded cabbage for coleslaw or ½ head of cabbage, chopped small
• 1 grated carrot
• ¼ cup of chicken broth
• 1 package of frozen peas
• 1 pound of rigatoni
• ½ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• Sour cream

Preparation
Cook the rigatoni in boiling salted water for the time specified on the package.
Brown the shredded beef in one tablespoon of oil and remove from the pan.
Cook the onion in the oil until just tender.
Add the cabbage, carrots, broth, celery seed, salt, and pepper and cook until tender.
Add the peas to the pan, and return the meat to the pan. Stir together.
Put the cooked rigatoni in the pan, add the paprika, and stir together.
Serve piping hot with a dollop of sour cream on top.


Wine Pairing
The strong flavors of this meal pair well with a California Shiraz or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Pork in the Crock Pot

 

We used a red pepper instead of a relleno pepper in this dish.

Ingredients

• 1 pork butt or shoulder roast, up to 6 pounds
• 3 cloves of garlic or 2 teaspoons garlic, crushed
• Salt and pepper
• 3 carrots, sliced
• 2 potatoes, cut into chunks
• 1 onion, quartered
• 2 bay leaves
• 1 whole jalapeno or relleno pepper

Preparation
Place the vegetables, the garlic, and the bay leaves in the bottom of the slow cooker.
Salt and pepper the roast, then place it on top of the vegetables.
Place the jalapeno or relleno pepper next to the roast. Do not cut the pepper open.
Cook on low for 8-10 hours.
Place the roast on a platter with the vegetables.
If you would like gravy, place two tablespoons of drippings in a preheated pan.
Add two tablespoons of flour, and stir until smooth.
Add milk slowly, stirring constantly with a whisk, until the gravy reaches the consistency you desire.
Add salt and pepper for taste.
Serve with a green vegetable as a side dish.

Wine Pairing
This dish pairs well with two red wines: Beaujolais or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Carnitas Burritos

Ingredients

• ½ pound of shredded pork (Use meat from the Roast Pork in the Crock Pot for this.)
• 1 tablespoon of olive oil
• 1 russet potato, peeled and cubed
• 1 carrot, shredded
• ½ onion, chopped fine
• 1 can of diced green chiles, or one large roasted and peeled relleno chile, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 burrito size tortillas, any flavor you like
• Sour cream, salsa, grated cheese, and chopped cilantro

Preparation
Cook the pork in the oil until it browns. Remove from the pan.
Cook the vegetables in the oil until they are tender.
Return the pork to the pan and add the green chiles and spices. Cook another 5 minutes.
Warm the tortillas for a few seconds in the microwave, or on a low flame of a gas stove.
Place a spoonful of meat filling in the center of a tortilla and roll up.
Top with sour cream, salsa, cheese, and cilantro.
This may be served with rice or beans on the side.

Wine Pairing
The perfect wine pairing for this dinner is a California Viognier.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Thin Crust Personal Pizzas

Ingredients
Sandwich Thins or English muffins
Mozzarella cheese slices
1 jar of pizza sauce
Salami or pepperoni slices
Sun dried tomatoes, chopped fine
1 small can sliced black olives

Preparation
Lightly toast the Sandwich Thins or English muffins.
Spread pizza sauce on the bread.
Place one slice of cheese on top of the pizza sauce.
Place the pizza toppings of your choice on top of the cheese.
Bake in the oven at 425 degrees for about 5 minutes, or just until the cheese begins to bubble.

Wine Pairing
Enjoy these personal pizzas with a robust California Old Vine Zinfandel.

More great pizza recipes are at my Sacramento Easy Meals Examiner website.

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Steak and Mango Salad

Ingredients
1 rib eye steak or New York strip steak
1 sprig of rosemary
1 papaya
1 avocado
1 head of romaine lettuce
1 boiled egg, crumbled
Vinaigrette (any flavor you like)
Croutons

Preparation
Peel and crumble or chop the boiled egg.
Peel and slice the papaya.
Peel and slice the avocado.
Chop the romaine lettuce and toss with the vinaigrette.
Place the lettuce, papaya, and avocado in a bowl.
Cook the rib eye steak in oil, as in this Gordon Ramsay video.
Slice the steak across the grain.
Place the steak on top.
Sprinkle the crumbled egg and croutons on top and drizzle a bit more vinaigrette over the salad.

Wine Pairing
This dish pairs perfectly with the fruity flavors of Barefoot Pinot Grigio or a fruity Syrah.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Orange Chicken in Paper

Ingredients

• 4 boneless, skinless chicken breasts
• 1 orange, cut into thin slices
• 1 orange, cut in half and juiced
• 1 sprig of rosemary
• 1 cup of baby carrots
• 1 cup of fresh snow peas
• 2 teaspoons of honey
• 1 tablespoon of olive oil
• Salt and pepper
• 1/4 teaspoon ground cloves
• Waxed paper or parchment paper
• Spring mix for salad
• ¼ cup of chopped walnuts
• 1 cup of cherry tomatoes
• Raspberry vinaigrette

Preparation
Wash and dry the chicken breasts.
Sprinkle with salt and pepper and a dash of cloves.
Heat the oil in a pan and brown the chicken breasts in the oil with the rosemary over medium high heat.
Remove from the pan. Discard the rosemary.
Add the carrots and snow peas to the pan and lightly brown them.
Add the honey and the juice of one orange and stir.
Cut 2 pieces of parchment paper 18 inches long for each breast.
Lay 2-4 orange slices in the center of four pieces of waxed paper.
Place a spoonful of vegetables on top of the oranges.
Place a chicken breast on top of each mound of vegetables.
Place a small sprig of parsley on top.
Drizzle with the orange honey sauce.
Pull up the edges of the parchment paper, and loosely wrap the chicken.
Make sure the bag is securely sealed by folding the edges together.
Staple or tie the parchment paper shut.
Place the chicken packets in a baking pan and bake for 25 minutes at 375 degrees.
While the chicken bakes, toss the spring mix, tomatoes and walnuts with the vinaigrette.
Serve the chicken packets on a plate, allowing the diners to open their own packets.

Wine Pairing
Wine pairing suggestion for this dish: Chardonnay or Pinot Grigio.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Dinner Magic Menus February Week 4

This week is turkey week. If you still have a turkey in the freezer from the holidays, it can stay in the freezer up to twelve months, according to the USDA Food Safety of Turkey webpage. However, when the weather is still wintry, as it often is in February, a roast turkey can be a treat. If you don’t have another turkey in the freezer, try buying a couple of turkey breast roasts and cooking them in the crockpot.

Roast the turkey on the first day, and use the bones to make stock. You’ll need several hours at home to do this. You can roast it using my Perfect Every Time Turkey Roasted in Foil recipe. You might also want to try Brined Roast Turkey Breast in the crockpot. Have a turkey and roasted root vegetable meal the first night. Cut up the rest of the turkey and store it in plastic freezer bags. Put the stock in the refrigerator and make the soup with it within the first three days.


Click here for the Dinner Magic Shopping List for February Week 4 menus.

Perfect Roast Turkey and Roasted Root Vegetables
Roasted Root Vegetables

Turkey and Rice Soup

Turkey Gratin with Potatoes and Swiss Chard


Turkey Pizza on an Italian Herb Crust

Turkey Waldorf Salad
Follow my Chicken Waldorf Salad recipe, substituting turkey for the chicken.
Bake a loaf of hot bread to go with it, and finish up any leftover Turkey and Rice Soup.

Pasta Primavera with Turkey

Ravioli and Spinach Gratin

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Dinner Magic Shopping List February Week 4

This shopping list is for the Dinner Magic Menus February Week 4.


Meats:
1 whole turkey to roast or 2 turkey breast roasts

Dairy:
6 cups grated Monterey Jack cheese
½ to 1 cup grated Parmesan cheese
Butter (real butter, not margarine)

Frozen Food:
1 small package frozen peas
1 package (about 16 ounces) frozen ravioli
1 small package frozen spinach

Fresh Produce:
1 bunch celery
1 bunch carrots
2 yellow onions
1 clove of garlic, or a jar of crushed garlic
1 bunch parsley
4 russet potatoes
1 parsnip
1 head Swiss Chard
2 apples
½ cup of walnuts
¼ cup of raisins
1 head of iceberg lettuce
1 head of broccoli

Canned Food:
1 can or jar of artichoke hearts
1 small can sliced black olives
1 jar pizza sauce
1 jar of skim evaporated milk

Dry Food and Staples:
Rice
Olive oil
Flour for the bread machine
Yeast
1 pound of fusilli pasta
Olive oil cooking spray

Spices and Condiments:
Salt and pepper
Sugar
Italian herb mix (oregano, thyme, rosemary, sage)
Mayonnaise, mustard

Other items for your own personal shopping list:














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