Shopping List for Week 8 Menu
Use this shopping list to help you plan your grocery shopping trip. This list is based on this week’s Menu and Recipes. Use the Recipe Key to disregard any ingredients from any particular recipe you do not wish to create.
RAM – Raspberry Almond Muesli
MBS – Mediterranean Bean Salad
BNP – Berry Nutty Parfait
RRD – Red Rice Dressing
AAS – Acorn Squash and Apple Soup
CF – Chickpea and Butternut Squash Fritters
CPB – Cranberry Flax Pumpkin Bread
Produce
Prepared salad
Field Greens, 8 cups (CF)
Fresh fruit, 3 pieces
Raw vegetables of your choice (enough for 2 dinner sides, salad topping, snacking)
Apple, Granny Smith (AAS)
Blackberries (RAM)
Blueberries, 2 and 1/4 cup (RAM, BNP)
Butternut squash, 2 cups cubed (10 oz.) (CF)
Raspberries, 1 – 6 oz. container (RAM)
Strawberries, 2 cups (BNP)
Red onion (MBS)
Celery, 2 stalk (MBS, RRD)
Garlic, 1 head (MBS, CF)
Tomatoes, 2 (MBS)
Onion, 2 (AAS, RRD)
Acorn squash, 1 (AAS)
Leek, 1 (AAS)
Cranberries, dried, 1/4 cup + 1 cup (RRD, CPB)
Golden raisins, 1/4 cup (RRD)
Apricots, dried, 1/4 cup (RRD)
Lemon (CF)
Scallions (CF)
Dairy
Buttermilk, 1 cup (RAM)
Cheese, reduced-fat for snacking and salad topping
Egg, 3 (CF, CPB)
Yogurt, Greek, plain, 8 oz. (CF)
Yogurt, nonfat or low-fat, 6 oz. per serving
Yogurt, low-fat, plain, 2 cups (BNP)
Grains and Lentils/Beans
Butter beans, 15 oz. can (MBS)
Dark red kidney beans, 15 oz. can (MBS)
Garbanzo beans (chickpeas), 2 – 15 oz. cans (MBS, CF)
Granola, low-fat (BNP)
Quick cooking oats (RAM)
Red rice, Bhutan (RRD)
Ground flaxseed, 1/2 cup (CPB)
All-purpose flour (CPB)
Whole-wheat pastry flour (CPB)
Whole-grain bread
Whole-grain crackers
Protein
Chicken breast, 4 oz. raw/serving
Almonds, sliced (RAM, RRD)
Walnuts, 4 Tbsp. (BNP)
Misc.
Chicken broth, reduced-sodium, 36 oz. (AAS, RRD)
Ground flaxseed (RAM)
Orange juice, 1/2 cup (RRD)
Apple juice, 1/4 cup (CPB)
Shredded coconut, unsweetened (RAM)
Light brown sugar (CPB)
Baking soda (CPB)
Canned pumpkin (CPB)
Applesauce, 1/2 cup, unsweetened (CPB)
Condiments
Salad dressing of your choice
Extra virgin olive oil (MBS, RRD)
Honey (RAM, BNP)
Vinegar (either white wine or apple cider) (MBS)
Herbs/Spices
Parsley, 1 cup chopped (MBS)
Rosemary, 1 Tbsp. (MBS)
Sage, 2 tsp fresh (CF)
Dill, 2 Tbsp. fresh (CF)
Cumin (CF)
Red pepper flakes (CF)
Dried Italian seasoning, ½ Tbsp. (MBS)
Stuffing or poultry seasoning (RRD)
Cinnamon, ground (CPB)
Ginger, ground (CPB)
Nutmeg, ground (CPB)