Winter Menu 1

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Bacon Broccoli Cheddar Crustless Quiche 8
(2) Sweet Potato Casserole Baked Oatmeal 6

Monday:
(3) Turkey Chili Smothered Sweet Potatoes 4
salad with dressing

Tuesday:
(4) Skillet Meatballs and Marinara sub jarred sauce for marinara
steamed broccoli save leftover broccoli for W

Wednesday:
(5) Teriyaki Pork Sandwiches 8 serve over rice instead of bread
leftover steamed broccoli
rice

Thursday:
(6) Creamy Vegetarian Enchilada Pasta 4-6 sub cheddar for pepper jack
(7) Lemon Butter Green Beans (Revisited) 4

Friday:
(8) Coconut Lentils 6
(9) Indian Style Creamed Spinach 4
rice
 Winter Menu 2

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Chorizo Breakfast Hash 4 sub Yukon gold for red potatoes
(2) Tropical Yogurt Parfaits 4 double recipe to serve 8

Monday:
(3) Chorizo Sweet Potato Enchiladas 4 add leftover sour cream
(4) Easy Red Enchilada Sauce
sautéed spinach

Tuesday:
(5) Glazed Pork Chops 4
(6) Parsley Pesto Potatoes 6 save extra for Thur.
(7) Maple Miso Carrots 4 double; save half for Wed.

Wednesday:
(8) Savory Cabbage Pancakes (Okonomiyaki) 6 sub coleslaw mix for cab./carrot
leftover Maple Miso Carrots make coleslaw for Thur.

Thursday:
(9) Blackened Shrimp Tacos defrost shrimp in the morning
buttered corn
leftover Parsley Pesto Potatoes

Friday:
(10) Curried Chickpea with Spinach
(11) Cucumber Raita morning prep
rice morning prep
 Winter Menu 3

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Chili Garlic Breakfast Quesadilla 1 quadruple recipe to serve 4
(2) Peanut Butter Brownie Baked Oatmeal 6

Monday:
(3) Soy Dijon Chicken Thighs with Sweet Potatoes 7-8
(4) Smokey Parmesan Roasted Cauliflower 4

Tuesday:
(5) Pork and Peanut Dragon Noodles 4
(6) Basic Bok Choy 6

Wednesday:
(7) Huevos Rancheros 6
(8) Cole Slaw 4-6 make just the slaw (1/2 recipe)

Thursday:
(9) Beef and Cabbage Stir Fry sub slaw mix = cabbage & carrot
leftover Basic Bok Choy
rice morning prep

Friday:
(10) Slow Cooker White Bean Soup 6-8 add leftover spinach from (1)
(11) Everyday Cornbread 8 morning prep
 Winter Menu 4

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Gingerbread Baked Oatmeal 6
(2) Grits 'n Greens 1 x6 recipe

Sunday:
(3) Vegan Red Beans and Rice 6-8
(4) Collard Greens 6 double; 1/3 for (2), 1/3 for Tue.

Monday:
(5) Spinach and White Bean Enchiladas 4
salad with dressing

Tuesday:
leftover Vegan Red Beans and Rice
leftover Collard Greens

Wednesday:
(6) Slow Cooker White Chicken Chili 4 morning prep
(7) Baked Tortilla Chips 2 double recipe
carrot and celery sticks

Thursday:
(8) Skillet Meatballs and Marinara 6 sub jarred sauce for marinara
(9) Quick Garlic Parmesan Broccoli 4-6

Friday:
(10) Golden Rice Bowls 6 morning prep
 Spring Menu 1

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Southwest Breakfast Scramble 4
(2) Cinnamon Pecan Granola 10
with yogurt, bananas, and/or on sale berries

Monday:
(3) Perfectly Pulled Pork 9
(4) Open Faced Pork Sandwiches 4 sub mashed potatoes for toast
(5) Chunky Mashed Potatoes 8 make half recipe
peas

Tuesday:
(6) Bowties and Broccoli 6
unsweetened applesauce

Wednesday:
(7) Pork and Pineapple Burritos 6
(8) Taco Seasoning
sliced radishes and cucumber
leftover tortilla strips

Thursday:
(9) 30 Minute Posole 6
(10) Everyday Cornbread 8
leftover sliced radishes and cucumber

Friday:
(11) Sweet Chili Tofu Bowls 4
 Spring Menu 2

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Asparagus Breakfast Wraps 6
(2) Baked Oatmeal 6

Monday:
(3) Weeknight Enchiladas 4-8
(4) (Not) Refried Beans 9
buttered corn

Tuesday:
(5) Creamy Garlic Mushroom Chicken 4
rice
salad with dressing

Wednesday:
(6) Spaghetti Carbonara 4
(7) Creamed Spinach (take 2) 4 Make 1.5 recipes [save for (9)]

Thursday:
(8) Spicy Tuna Guacamole Bowls 4

Friday:
(9) Egg Florentine Quesadillas 1 Quadruple recipe to serve 4
(10) Pineapple Ginger Lassi 1 Quadruple recipe to serve 4
leftover (Not) Refried Beans
 Spring Menu 3

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Spinach Mushroom and Feta Crustless Quiche 6
(2) Sweet Potato Grits 6

Monday:
(3) Blackened Tilapia 4
(4) Sweet Potato Corn Cakes 10
(5) Tartar-like Sauce 4
salad and dressing

Tuesday:
(6) Lemon Garlic Asparagus Pasta 3 add leftover feta from (1)
rotisserie chicken

Wednesday:
(7) Sesame Glazed Salmon and Green Beans 3
rice

Thursday:
(8) Kale Chicken and Gnocchi Soup 6
(9) Homemade Garlic Bread 12

Friday:
(10) Pesto Stuffed Shells 5
leftover Homemade Garlic Bread
peas
 Spring Menu 4

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Blueberry Banana Baked Oatmeal 6-8
(2) Ham & Potato Frittata 8

Sunday:
(3) Mexican Red Lentil Stew 7 save leftover for Monday
(4) Baked Tortilla chips 2 double recipe to serve 4
salad with leftover vegetables and dressing save enough for Monday

Monday:
(5) Sticky Ginger Soy Glazed Chicken 8
(6) Garlic Noodles 6
steamed broccoli

Tuesday:
leftover Mexican Red Lentil Stew from Sunday
(4) Baked Tortilla chips 2 double recipe to serve 4
salad with leftover vegetables and dressing

Wednesday:
(7) Slow Cooker Coconut Curry Lentils 10
(8) Minty Pea Salad 4

Thursday:
(9) Hawaiian Ham Quesadillas 8
(10) Lemon Garlic Roasted Asparagus 3

Friday:
(11) Spring Rolls & Quick Peanut Sauce 5 add leftover mint from (8)
 Summer Menu 1

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Choco-Coconut Granola 4
serve with yogurt and seasonal on-sale berries
(2) Avocado Breakfast Pita 1 quadruple recipe

Monday:
(3) Quinoa Tabbouleh 8
(4) sriracha Hummus 5
leftover veggies
leftover pita

Tuesday:
(5) Sushi Bowls 6 make extra rice for Friday

Wednesday:
(6) Chicken Shawarma 4
seasonal on-sale fruit (watermelon?)

Thursday:
(7) Creamy Spinach & Sausage Pasta 4
(8) Simple Cucumber Salad 4-6

Friday:
(9) Bibimbap 4 sub sushi rice for Jasmine
 Summer Menu 2

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Zucchini & Corn Frittata 4-6 sub feta for Monterrey Jack
(2) No Sugar Added Blueberry Almond Overnight Oats 4

Monday:
(3) BBQ Bean Sliders 4-6 sub tortilla for buns
(4) Oven Roasted Corn with Honey Chili Butter 4

Tuesday:
(5) Slow Cooker Sesame Beef 6
sautéed coleslaw mix use 1/2 bag leftover from (3)
rice

Wednesday:
(6) Spicy Baked Black Bean Nachos 4
(7) Pickled Red Onions
(8) Spicy Sweet Carrot Salad 6

Thursday:
(9) Tangy Tomato Pasta 4
(10) Summer Squash Sauté 4

Friday:
(11) Roasted Red Pepper Hummus Wraps 6 sub tortilla for pita
seasonal on-sale fruit (melon?)
 Summer Menu 3

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Strawberry White Chocolate Scones 8 serve with any leftover yogurt
(2) Hummus Breakfast Bowls 1 quadruple recipe
(3) Hummus

Monday:
(4) Greek Turkey Burgers 6
(5) Roasted Potato Wedges with Shawarma Sauce 4

Tuesday:
(6) Green Gazpacho 4
grilled Italian Sausage use 3 sausages leftover from (8)
buns

Wednesday:
(7) Roasted Corn Quesadillas 7
fruit salad

Thursday:
(8) Vegetable NOT Fried Rice 4
leftover rotisserie chicken
sautéed snow peas

Friday:
(9) One Pot Sausage and Sun Dried Tomato Pasta 4
salad with dressing
 Summer Menu 4

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Lemon Blueberry Cornbread Skillet 8
yogurt
(2) Roasted Red Pepper and Feta Frittata 4-6

Monday:
(3) Southwest Steak Bowls 4

Tuesday:
(4) Parsley Pesto Pasta with Blistered Tomatoes 5

Wednesday:
(5) Mediterranean Quesadillas 10 sub corn tortillas for flour
fruit salad (leftover blueberries + on sale fruit)

Thursday:
(6) Ultimate Southwest Scrambled Eggs 4
salad with dressing
corn tortillas

Friday:
(7) Sesame Noodles with Wilted Greens 4
 Fall Menu 1

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Soft Oat and Nut Bars 9
(2) Cheddar Grits Breakfast Bowl 4

Sunday:
(3) Vegetarian 15 Bean Soup 8 *Soak beans overnight Saturday
(4) Autumn Harvest Salad 6 Sub quinoa for bulgur

Monday:
(5) Apple Spice Pork Chops 4
(6) Mashed Potatoes 6 double; save half for Th
steamed green beans

Tuesday:
(7) Spinach Lasagna Roll Ups 7
(8) Warm Brussel Sprouts and Pear Salad 4

Wednesday:
leftover Vegetarian 15 Bean Soup
leftover Autumn Harvest Salad

Thursday:
(9) Loaded Mashed Potato Bowls 4
leftover salad (4) or (8)

Friday:
(10) Easy Orange Chicken 4
steamed broccoli
 Fall Menu 2

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Baked Pumpkin Pie Oatmeal 6
(2) Spinach Rice Breakfast Bowls 1 recipe x6
(3) Seasoned Rice

Monday:
(4) Oven Roasted Autumn Medley 4

Tuesday:
(5) Roasted Sweet Potato Rainbow Salad 6
rotisserie chicken

Wednesday:
(6) Turkey Sriracha Meatballs 6
leftover seasoned rice
stir-fry veggies

Thursday:
(7) Cheesy Chicken Vegetable and Rice Casserole 6 morning prep
salad with dressing

Friday:
(8) Slow Cooker Black Bean Soup 6 morning prep
(9) Cheddar Scallion Scones 8
 Fall Menu 3

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Pumpkin Molasses Bread 12
with cream cheese
(2) Country Breakfast Bowls 6

Monday:
(3) Taco Chicken Bowls 6 morning prep

Tuesday:
(4) Vegetarian French Dip Sandwiches 4
(5) Thick Cut Garlic Parmesan Oven Fries 1 quadruple recipe

Wednesday:
(6) Skillet Meatballs and Marinara 6 sub jarred sauce for marinara
(7) Quick Garlic Parmesan Broccoli

Thursday:
(8) Slow Cooker Garlic Beef Stew 10 morning prep
salad with dressing

Friday:
(9) Curried Red Lentil and Pumpkin Soup 6
(10) Everyday Cornbread 8
 Fall Menu 4

Recipe # Recipe Title Servings Notes

Breakfast:
(1) Whole Wheat Oatmeal Pancakes 4
with peanut butter and bananas
(2) Creamed Spinach Baked Eggs 4
with toast

Sunday:
(3) Zuppa Toscana 8 save half for Tuesday
(4) Brown Butter Soda Bread 8 save half for Tuesday

Monday:
(5) Vegetable Pot Pie Skillet with a Cheddar Biscuit 6
(6) Smoky Parmesan Roasted Cauliflower 4-6

Tuesday:
leftover Zuppa Toscana
leftover Brown Butter Soda Bread

Wednesday:
(7) One Pot Sausage & Mushroom Pasta 8
salad with dressing

Thursday:
(8) Slow Cooker Chicken & Dumplings 6 morning prep
leftover Smoky Parmesan Roasted Cauliflower

Friday:
 (9) Coconut Jerk Peas with Pineapple Salsa 4 morning prep
(10) Stewed Okra & Tomatoes 6
 Winter Menu 1 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday Prep

8 oz. cheddar cheese dairy 1,3,6 all-purpose flour, 2,5 1. Make (1) B
7 large eggs dairy 1,2,4 baking powder, 2
3 cups milk dairy 1,2 brown sugar, 2
1/4 cup Parmesan dairy 1 butter, 2,7 2. Bake swee
1/2 cup sour cream dairy 6 cayenne, 9
1 cup breadcrumbs dry goods 4 chili powder, 3
1/4 cup pecans dry goods 2 cinnamon, 2 3. Make (2) S
1 bottle dressing dry goods M cumin, 3,6,9
1 cup evaporated milk dry goods 9 garam masala, 9 4. Prep chili
4 oz. can green chiles dry goods 6 minced ginger, 5,9
15 oz. can kidney or black beans dry goods 3 nutmeg, 2 Monday:
1 15 oz. can light coconut milk dry goods 8 olive oil, 3,6,9 1. Assemble
1 large jar marinara sauce dry goods 4 oregano, 3
12 oz. pasta (any shape) dry goods 4 pepper, 7 Tuesday:
15 oz. can pineapple slices dry goods 5 red pepper flakes, 6 1. Sub jarred
15 oz. can pinto (or black) beans dry goods 6 rolled oats, 2, 2. Save lefto
1 lb. (2 cups) red lentils dry goods 8 salt, 2,3,7,8,9
12 servings rice dry goods W seasoning salt, 1 Wednesday:
1 cup teriyaki sauce dry goods 5 sugar, 9 1. Morning:
1 Tbsp. tomato paste dry goods 3 turmeric, 8,9
8 oz. can tomato sauce dry goods 3 vanilla extract, 2
8 oz. wide egg noodles dry goods 6 vegetable broth base, 6 2. Serve pork
1 lb. broccoli florets frozen 1
1 cup corn kernels frozen 6 Thursday:
4 oz. bacon meat 1 1. Sub chedd
1/2 lb. ground turkey meat 3
1 lb. Italian sausage meat 4 Friday:
3 lbs. pork butt roast, Boston butt meat 5 1. Reheat ric
10 oz. baby spinach produce 9
1 head broccoli produce Tow
1/4 bunch cilantro produce 6
9 cloves garlic produce 3,6,8,9
1 lb. green beans produce 7
5 green onions produce 3,6
1 lemon produce 7
1 bag salad produce M
1 medium sweet onion produce 5
6 small (1/2-3/4 lb. ea.) sweet potatoes produce 2,4
1 large tomato produce 9
1 large + 1.5 medium yellow onion produce 3,4,9
 Winter Menu 2 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday Prep

1 1/2 cups cheese dairy 3 all-purpose flour, 4,8 1. Make (1) C
6 extra large eggs dairy 1,8 brown sugar, 5
1/2 cup grated Parmesan dairy 6 butter, 7,9, Th
3 2/3 cup plain yogurt dairy 2,11 cayenne powder, 4,5,9 2. Make (2) T
4 Tbsp. sour cream (optional) dairy 1 chili powder, 1,4
29 oz. can chickpeas dry goods 10 coriander, 11 3. Make (4) E
14 corn tortillas dry goods 3,9 cumin, 4,9,11 4. Make (3) C
2 (20 oz. cans) pineapple chunks in juice dry goods 2 curry powder, 10 5. Roasting f
4 Tbsp. salsa (optional) dry goods 1 Dijon mustard, 9
1/2 cup shredded coconut dry goods 2 dried thyme, 9
3 oz. tomato paste dry goods 4 garlic powder, 4,5,9
15 oz. can tomato sauce dry goods 10 honey, 9
2 cups corn frozen Th maple syrup, 7 6. (Optional)
1/2 lb. shrimp (30/40 count) frozen 9 mayonnaise, 8,9
1 1/4 lbs. (20 oz.) Mexican chorizo meat 1,3 minced ginger, 7,11 Monday:
4 thick cut boneless pork chops meat 5 olive oil, 5,6,10 1. Complete
4 bananas produce 2 onion powder, 9
2 lb. carrots produce 7 oregano, 9
handful cilantro produce 11 paprika, 5 Tuesday:
1 bag coleslaw mix produce 8,9 pepper, 1,5,6,9 1. Save pota
1/2 medium cucumber produce 11 red wine vinegar, 9 2. Save half o
1 bunch flat leaf parsley produce 6 rolled oats, 2
7 cloves garlic produce 3,6,9,10 salt, 1,4,5,6,9,11 Wednesday:
1 green bell pepper produce 1 sesame oil, 8 1. Sub 1/2 a
17 green onions produce 1,3,8,9 sesame seeds, 8 2. Reheat left
2 Tbsp. lemon juice produce 6 smoked paprika, 9 3. (Optional)
1 lime produce 9 soy sauce, 7,8 leftover shrim
2 mango produce 2 Sirach, 8 4. (Optional)
1 poblano pepper produce 3 vegetable oil, 1,3,4,6,8
24 oz. spinach produce M,10 white miso, 7 Thursday:
1 lb. sweet potato produce 3 1. Morning:
2 small yellow onion produce 1,10 2. Reheat left
4 lb. Yukon Gold potatoes produce 1,6 3. Add some

Friday:
1. Morning:
 Winter Menu 3 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday Prep

2 1/2 cups cheddar dairy 1,7 all-purpose flour, 11 1. Make (2) P
12 large egg dairy 1,2,7,11 baking powder, 2,11
3 cups milk dairy 2,11 bay leaf, 10 2. Make (3) S
1/4 c. Parmesan cheese dairy 4 brown sugar, 2,3,5,9 3. Make (4) S
15 oz. can black beans dry goods 7 chili garlic sauce, 1,5
10 corn tortillas dry goods 1,7 cinnamon, 2
1 lb. dry navy beans dry goods 10 cumin, 7 4. Shred che
1/4 cup + 2 Tbsp. natural peanut butter dry goods 2 Dijon mustard, 3,8
6 oz. ramen noodles dry goods 5 dried rosemary, 10 Breakfast:
1/4 cup unsalted peanuts dry goods 5 dried thyme, 10 1. Prepare (1
2 lbs. (8 pieces) chicken thighs meat 3 garlic powder, 4
1 lb. ground pork meat 5,9 honey, 8 Monday:
3 ripe bananas produce 2 mayonnaise, 8 1. Reheat (3)
1 large head (2-3 lbs.) bok choy produce 6 minced ginger, 6,9
1/2 lb. carrots produce 10 olive oil, 4,6,7,10 Tuesday:
1 head cauliflower produce 4 oregano, 4 1. Save lefto
4 stalks (1/2 bunch) celery produce 10 pepper, 3,4,8,9,10
1 bunch cilantro produce 7 red wine vinegar, 8 Wednesday:
1 (14 oz. bag) coleslaw mix produce 9,11 rolled oats, 2 1. Morning:
12 cloves garlic produce 3,6,7,9,10 salt , 2,4,6,7,8,9,10,11
8 green onions produce 5,7,8,9 sesame oil, 6,9
1 med. jalapeno produce 7 sesame seeds, 6,9
1 small lime produce 7 smoked paprika, 4,10 Thursday:
2 cups spinach produce 1 soy sauce, 3,5,9 1. Morning:
1 lb. sweet potato produce 3 Sirach, 9 3. Sub groun
1 lg. tomato produce 7 sugar, 11 2. Reheat left
1/2 med. Vidalia onion produce 7 unsw. cocoa powder, 2
1 medium yellow onion produce 10 vanilla extract, 2 Friday:
vegetable oil, 3,9,11 1. Morning:
yellow cornmeal, 11 2. Add fresh
 Winter Menu 4 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

4 oz. cream cheese dairy 5 baking soda, 1 1. Make (1) G
15 large eggs dairy 1,2,8,10 bay leaf, 3,10 2. Make (4) C
2 3/4 cups milk dairy 1,5 brown sugar, 1
4 oz. Monterrey Jack cheese dairy 6 butter, 2,5,10
1 Tbsp. Parmesan dairy 9 cayenne, 3,6 3. Prep grits
8 oz. pepper jack cheese dairy 5 chicken broth base, 4,6,10
1 cup bread crumbs dry goods 8 cinnamon, 1,10
3 (15 oz. cans) cannellini (white) beans dry goods 5,6 cumin, 5,6,10 4. Prep (5) S
24 corn tortillas dry goods 5,6 dark molasses, 1 5. Make (3) V
1 lb. dry red beans dry goods 3 garlic powder, 5
1 large jar marinara sauce dry goods 8 ground cloves, 1
12 oz. pasta (any shape) dry goods 8 ground ginger, 1
1 (15 oz. can) pinto beans dry goods 6 old-fashioned oats, 1 Monday:
1 cup + 2 TBSP quick cooking grits dry goods 2 olive oil, 3,4,9,10 1. Add sauce
3 1/4 cups uncooked rice (Jasmine) dry goods 3,10 oregano, 3,6
1 bottle salad dressing dry goods M pepper, 2,3,5,6,9,10 Tuesday:
16 oz. jar salsa verde dry goods 6 red pepper flakes, 4 1. Reheat left
1/2 lb. chopped spinach frozen 5 salt, 1,2,5,6,9,10
1 (about 3/4 lb.) boneless skinless chicken breast meat 6 smoked paprika, 3 Wednesday:
1 lb. Italian sausage (mild, sweet or hot) meat 8 thyme, 3 1. Morning:
2 whole smoked ham hocks meat 4 turmeric, 10 2. Double (7)
1 medium bell pepper produce 3 vegetable broth base, 3
2 crowns (approx. 1 lb.) broccoli produce 9 vegetable oil, 6 Thursday:
4 servings carrot produce W 1. Use jarred
4 stalks celery produce 3,W 2. Use 1/2 o
1/2 bunch cilantro produce 3,5
2 lbs. collard greens produce 4 Friday:
17 cloves garlic produce 3,4,5,6,9,10 1. Morning: C
1 jalapeño produce 6 2. Use 1/2 o
1 lemon produce 9
1 bag salad mix produce M
16 oz. bag spinach produce 10
3 medium yellow onions produce 3,6,8,10
 Spring Menu 1 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

16 oz. cheese dairy 1,7 all-purpose flour, 4,9,10 1. Make (1) S
7 large eggs dairy 1,10 baking powder, 10
1 cup milk dairy 10 bay leaf, 3 2. Make (2) C
3 Tbsp. Parmesan dairy 6 brown sugar, 2 3. Prep (3) P
1/3 cup sour cream dairy 5 butter, 1,5,6 4. Prep step
4-6 servings yogurt, plain or flavored dairy B cayenne, 8,9
2 (15 oz.) cans black beans dry goods 1,7 chicken broth base, 7,9
4 oz. can chopped green chiles dry goods 9 chili powder, 3,8, 9 5. Prep rice (
10 oz. crushed pineapple (or p. salsa?) dry goods 7 cinnamon, 2 6. Make (8) T
6 large flour tortillas dry goods 7 cornstarch, 8,11
1/4 cup ground flaxseed dry goods 2 crushed red pepper, 6 Monday:
15 oz. can hominy dry goods 9 cumin, 8,9 1. Morning:
12 oz. pasta (bowtie or other) dry goods 6 garlic powder, 3,9
1 cup pecan halves dry goods 2 honey, 2
1/2 cup raisins dry goods 2 oregano, 8 Wednesday:
2 cup uncooked rice dry goods 7,11 paprika, 3 1. Reheat pr
1 cup salsa dry goods 1 pepper, 1,5,6,8 2. Serve with
1/2 cup sweet chili sauce dry goods 11 rolled oats, 2 3. Add sour c
3 oz. tomato paste dry goods 9 salt, 1,2,3,5,6,8,9,10,11
2-3 cups tortilla strips dry goods 1,W sesame seeds, 11 Thursday:
unsweetened applesauce dry goods T smoked paprika, 8 1. Serve with
1 lb. broccoli florets frozen 6 sugar, 10
1 bag peas frozen M vanilla, 2 Friday:
4 lbs. boneless pork roast meat 3 vegetable oil, 2,9,10,11 1. Morning:
14 oz. block extra firm tofu meat 11 yellow cornmeal, 10
1 avocado produce 11
4 bananas (and/or on sale berries) produce B
2 bell pepper (any color) produce 3,11
1 bunch cilantro produce 1,9,11
1 cucumber produce W,Th
6 cloves garlic produce 3,5
4 green onions produce 5,11
1/2 c jalapenos produce 7
1 lime produce 9
1 bunch radishes produce W,Th
1.5 lbs. red skinned potatoes produce 5
1 medium + 1 small yellow onion produce 3,9
 Spring Menu 2 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

14 large eggs dairy 1,2,6,9 all-purpose flour, 3,7 1. Make (1) A
1 cup half and half dairy 5 baking powder, 2 2. Make (2) B
4 1/2 cups milk dairy 2,7 baking soda, 2
1 1/4 cups + 2 TBSP Parmesan dairy 5,6,7 brown sugar, 2 3. Make (4) (
8 oz. Pepper Jack dairy 3 butter, 1,7, M
3 cups plain yogurt dairy 2,10 cayenne, 3 4. Prep (3) W
6.5 oz. Swiss cheese dairy 1,9 chicken broth base, 5
2-5 oz. cans chunk light tuna in water dry goods 8 chili powder, 3,4 Monday:
24 small corn tortillas dry goods 3,9 cinnamon, 2 1. Bake prep
1 lb. dry pinto beans dry goods 4 cumin, 3,4
6 small size fajita flour tortillas dry goods 1 garlic powder, 1, 3 Tuesday:
2 cups pineapple chunks with juice dry goods 10 ground ginger, 2 1. Morning: S
2 cups uncooked rice dry goods 8,Tu honey, 10
1 bottle salad dressing dry goods Tu minced ginger, 10
12 oz. spaghetti dry goods 6 non-stick spray, 1 Wednesday:
3 oz. tomato paste dry goods 3 nutmeg, 7 1. Make 1 an
1 bag corn frozen M old-fashioned oats, 2
1 cup shelled edamame frozen 8 pepper, 1,4,5,6,7 Thursday:
1 1/2 lb. spinach frozen 7 salt, 1,2,3,4,5,6,7 1. Reheat ric
3 oz. bacon meat 6 Sirach, 8
4 boneless, skinless chicken thighs meat 5 vegetable oil, 3,5 Friday:
1 lb. bunch asparagus produce 1 1. Use cream
1/2 large avocado produce 3 2. Quadruple
1/2 cup blueberries (or other sale fruit) produce 2 3. Reheat left
1 medium carrot produce 8 4. Substitute
1/2 bunch cilantro produce 3,8
1 medium cucumber produce 8
10 cloves garlic produce 4,5,6,7
8 oz. package guacamole produce 8
1 medium jalapeno produce 4
8 oz. mushrooms produce 5
1 medium onion produce 4
2 handfuls parsley produce 5,6
2 med. peaches (or other sale fruit) produce 2
3 medium roam tomatoes produce 1
1 bag salad mix produce Tu
 Spring Menu 3 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

6 large eggs dairy 1,4,10 brown sugar, 7 1. Make (1) S
2 oz. feta cheese dairy 1 butter, 2,3,6,9 2. Prep 4 lbs
1/2 cup half and half dairy 8 cayenne, 3,4
2 cup milk dairy 1,2 chicken broth base, 8
1 1/2 cup mozzarella dairy 1,10 cinnamon, 2 3. Make (2) S
1/4 cup Parmesan dairy 1 cornstarch, 7 4. Prep (4) Sw
1/4 cup plain yogurt dairy 5 cumin, 3,4 5. Make (5) T
15 oz. ricotta dairy 10 Dijon mustard, 4 6. (Optional):
1/2 cup basil pesto dry goods 10 dill, 5
1/4 cup dill pickle slices dry goods 4 dried basil, 8 Monday:
1 loaf French bread, approx. 24" long dry goods 9 dried parsley, 9 1. Complete
1 lb. gnocchi dry goods 8 garlic powder, 3
8 oz. (about 22-25) jumbo pasta shells dry goods 10 mayonnaise, 5 Tuesday:
8 oz. pasta dry goods 6 minced ginger, 7 1. Set aside 1
24 oz. pasta sauce dry goods 10 non-stick spray, 7 2. Add some
1 cup plain breadcrumbs dry goods 4 nutmeg, 2,8
4 servings rice dry goods W olive oil, 8,9 Wednesday:
1 bottle salad dressing dry goods M oregano, 3 1. Morning:
1 cup yellow grits dry goods 2 pepper, 1,3,6,8
1 cup corn kernels frozen 4 red pepper flakes, 8 Thursday:
1 bag peas frozen F rice wine (mirin), 7 1. Save enou
10 oz. box+ 1/2 lb. spinach frozen 1,10 salt, 1,2,3,4,6,9 2. Move froz
1 rotisserie chicken meat Tu,8 sesame seeds, 7 3. Sub dried
2/3 lb. salmon filet meat 7 smoked paprika, 3
4 (4 oz. each) tilapia filets meat 3 soy sauce, 7 Friday:
1 bunch (about 1 lb.) asparagus produce 6 thyme, 3 1. Morning:
8 oz. button mushrooms produce 1 toasted sesame oil, 7
2 carrots produce 8 vegetable oil, 4
1/4 bunch cilantro produce 4 yellow cornmeal, 4
15 cloves garlic produce 1,6,7,8,9
2/3 lb. green beans produce 7
2 green onions produce 4
1 bunch kale produce 8
1 lemon produce 6
1/2 Tbsp. lemon juice produce 5
1 bag salad mix produce M
 4 lbs. sweet potato produce 2,4
1 yellow onion produce 8

Spring Menu 4 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

8 oz. cream cheese dairy 9 baking powder, 1 1. Make (1) B
10 large eggs dairy 1,2 brown sugar, 5,6 2. Make (2) H
2 1/2 cups milk dairy 1,2 butter, 6 3. Complete
1 cup mozzarella dairy 9 chili powder, 3 4. Make (3) M
1/4 cup Parmesan cheese dairy 2 cumin, 3 5. Make a sa
8 oz. angel hair pasta dry goods 6 curry powder, 7
2 oz. (1/2 pkg.) bean threads dry goods 11 ground cloves, 7
2 cups brown lentils dry goods 7 hoisin sauce, 11 Tuesday:
14 oz. can coconut milk (full fat) dry goods 7 hot sauce, 3 1. Reheat left
34 small corn tortillas (or 24 corn+8 flour) dry goods 4,9 minced ginger, 5,11 2. Make a fre
2 (14.5 oz. cans) fire roasted diced tomatoes dry goods 3 old fashioned oats, 1
15 oz. can petite diced tomatoes dry goods 7 olive oil, 2,3,8,10 Wednesday:
15 oz. can pineapple chunks in juice dry goods 9 oyster sauce, 6 1. Morning:
2 cups red lentils dry goods 3 pepper, 2,5,8,10
10 cups cooked rice dry goods 7 red pepper flakes,9
10 rice paper wrappers dry goods 11 salt, 1,2,4,8,10 2. Use green
1 bottle salad dressing dry goods M sesame oil
1/4 cup smooth natural peanut butter dry goods 11 sesame seeds, 5,6 Thursday:
15 oz. can tomato sauce dry goods 7 sriracha, 11 1. Sub 16 co
8 oz. blueberries frozen 1 soy sauce, 5,6
1 lb. peas frozen 8 sugar, 1 Friday:
8 (about 1.75 lbs. total) boneless, skinless chicken thighs meat 5 turmeric, 3 1. Add leftov
12.5 oz. ham (deli, smoked) meat 2,9 vanilla extract, 1
8 oz. pkg. krab meat 11 vegetable broth base, 3,7
1 bunch asparagus produce 10 vegetable oil, 4,5
1 1/2 cups (about 3) bananas produce 1
1 head broccoli produce Tu
2 carrots produce 7
3-4 stalks celery produce 3
1 bunch cilantro produce 3,11
3-4 sprigs fresh mint produce 8
13 cloves garlic produce 3,5,6,7,10
2 bunches green onions produce 2,5,6,7,9
2 lemon produce 8,10
1 medium lime produce 3
 1 medium mango produce 11
2 lbs. potatoes produce 2
1 medium red bell pepper produce 11
1 head red leaf lettuce produce M,11
1/2 red onion produce 7
1 small shallot produce 8
1 (about 3/4 lb.) sweet potato produce 7
2 medium yellow onion produce 3,7
Summer Menu 1 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

8 large eggs dairy 2,9 brown sugar, 1,9 1. Make (1) C
4 oz. Monterrey jack cheese dairy 7 chicken broth base, 7
13 oz. + 4 servings plain Greek yogurt dairy 6,B chili garlic sauce, 9 2. Make (3) Q
15 oz. can chickpeas dry goods 4 cinnamon, 6 3. Make (4) s
1 (14 oz. can) diced tomatoes w/chiles dry goods 7 cumin, 4
1/4 cup kimchi dry goods 9 dill, 6 Monday:
1 1/2 sheets nori seaweed dry goods 5 ground cloves, 6 1. Serve with
8 oz. pasta dry goods 7 ground nutmeg, 6
6 pita dry goods 2,6 honey, 1 2. Serve with
1 cup quinoa dry goods 3 old-fashioned rolled oats, 1
4.5 cups uncooked short grain rice (sushi rice) dry goods 5,9 olive oil, 3,4,7,8
1/3 cup shredded coconut dry goods 1 oregano, 6,8
1/3 cup sliced almonds dry goods 1 pepper, 2,8
1/4 cup tahini dry goods 4 red wine vinegar, 8
2 large (1.25 lbs.) chicken breasts meat 6 rice vinegar, 5 Tuesday:
1/2 lb. ground beef meat 9 salt, 1,2,3,4,5,6,8,9 1. Morning:
8 oz. imitation crab meat 5 sesame oil, 9
6 oz. smoked sausage meat 7 sesame seeds, 5,9
2 medium avocado produce 2,5 soy sauce, 9 Wednesday:
11 cups baby spinach produce 2,7,9 sriracha, 2,4 1. Morning:
3 large carrot produce 5,9 sugar, 5
1 large + 4 medium cucumber produce 3,5,6,8,9 unsw. cocoa powder, 1
1 bunch curly leaf parsley produce 3 vanilla extract, 1
9 cloves garlic produce 3,4,6 vegetable oil, 1,9 Friday:
3 green onion produce 7,9 1. Reheat ric
4 servings in season berries produce B
1 large lemon produce 3
1/4 cup + 1 Tbsp. lemon juice produce 4,6
1 medium onion produce 7
2 medium radishes produce 5
1/2 small red onion produce 8
6 Roma tomatoes produce 6,8
1/2 head romaine lettuce produce 6
4 servings seasonal fruit (watermelon?) produce W
 1 large tomato produce 3

Summer Menu 2 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

4 oz. cheddar dairy 6 almond extract, 2 1. Make (1) Z
6 large eggs dairy 1 brown sugar, 5
8 oz. feta cheese dairy 1,9,11 butter, 4 2. Make (2) N
2 1/2 cups milk dairy 1,2 chili powder, 4 3. Prep slaw
1/4 cup sour cream dairy 6 chipotle powder, 6 4. Make (7) P
1/2 cup BBQ sauce dry goods 3 cornstarch, 5
2 (15 oz. cans) black beans dry goods 3,6 crushed red pepper, 9 Monday:
1/4 cup chia seeds (optional) dry goods 2 cumin, 1,6,8,11 1. Sub tortill
15 oz. can chickpeas dry goods 11 Dijon mustard, 3
10 oz. can petite diced tomatoes w/green chiles dry goods 6 dried basil, 9,10 Tuesday:
15 oz. can pinto beans dry goods 3 garlic powder, 6,10,11 1. Morning:
6 servings rice dry goods Tu honey, 3,4,9
1/2 (12 oz.) jar roasted red peppers dry goods 11 mayonnaise, 3
1/2 cup sliced almonds dry goods 2 minced ginger, 5 2. Sauté lefto
8 oz. sturdy corn tortilla chips dry goods 6 nutmeg, 2
1/4 cup tahini dry goods 11 olive oil, 1,3,6,8,9,10,11 Friday:
8 oz. thin spaghetti dry goods 9 oregano, 9,10 1. Sub tortill
3 oz. tomato paste dry goods 9 pepper, 1,3,8,9,10 2. Add any le
10 large tortillas dry goods 3,11 peppercorns, 7
1 1/3 cup unsweetened applesauce dry goods 2 red wine vinegar, 3
1 cup corn kernels frozen 1 rolled oats, 2
2 lbs. beef roast meat 5 rosemary, 9
6 cups baby spinach or baby greens produce 11 salt, 1,3,4,6,7,8,9,10,11
1 cup blueberries (or frozen) produce 2 sesame seeds, 5
1/2 bunch + handful cilantro produce 6,8 smoked paprika, 3
14 oz. bag coleslaw mix produce 3,Tu soy sauce, 5
4 ears corn in husks produce 4 sugar, 7
1 cucumber produce 11 thyme, 9
7 cloves garlic produce 1,3,5,7,9 toasted sesame oil, 5
9 green onions produce 3,5 vegetable oil,
2 jalapeño produce 6,8 white vinegar, 7
1/4 cup lemon juice produce 11
1 medium lime produce 8
 10 oz. pkg. matchstick carrots produce 8
4 servings on-sale, seasonal fruit produce F
1 medium-large red bell pepper produce 8
1 /2 cups red onion produce 7
4 Roma tomato produce 1,6
2 small yellow onion produce 3,6
2 medium yellow summer squash produce 10
3 medium zucchini squash produce 1,10

Summer Menu 3 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

4 oz. cheese dairy 7 all-purpose flour, 1 1. Make (1) S
9 large eggs dairy 1,2,4,8 baking powder, 1
2 oz. feta dairy 4,5 butter, 1 2. Make 7 cu
4 Tbsp. milk dairy 1 chicken broth base, 9
1/4 cup Parmesan dairy 9 cinnamon, 5
9 oz. plain Greek yogurt dairy 4,5 crushed red pepper, 9 3. Make (3) H
1/3 cup breadcrumbs dry goods 4 cumin, 3,7
15 oz. can chickpeas dry goods 3 dried dill, 4
4 oz. can diced green chiles dry goods 7 dried oregano, 4,5 4. Prep (5) R
6 hamburger buns dry goods 4 garlic powder, 5 5. Remove c
3 hot dog buns (optional) dry goods T ground cloves, 5
8 oz. pasta (any small shape) dry goods 9 ground nutmeg, 5
5 cups uncooked rice dry goods 2,8 minced ginger, 8
1 bottle salad dressing dry goods F olive oil, 3,5,6,9 Breakfast:
6 halves + 1/3 cup sun dried tomatoes dry goods 4,9 pepper, 2,4,5 1. For (2) Hu
1/4 cup tahini dry goods 3 powdered sugar, 1
7 (8-inch) tortillas dry goods 7 salt, 1,2,3,4,5,6,7
1/3 cup white chocolate chips dry goods 1 sesame seeds, 2 Monday:
1 lb. broccoli florets frozen 2,9 soy sauce, 8 1. Reheat pr
1 cup peas frozen 8 sriracha, 2 2. (Optional)
1 cup roasted corn kernels frozen 7 sugar, 1
1 cup sliced strawberries frozen 1 toasted sesame oil, 8
2 oz. spinach frozen 4 vanilla extract, 1 Thursday:
1.25 lb. ground turkey meat 4 vegetable oil, 8 1. Add rotiss
19 oz. pkg. (5 links) Italian Sausage meat 9 2. Use rice m
1 rotisserie chicken meat 7,Th
1 medium avocado produce 6
1 large carrot produce 8
1/4 bunch cilantro produce 6
3 medium cucumbers produce 4,6
4 svgs. fruit (for salad) on-sale/seasonal produce W
9 cloves garlic produce 3,4,5,6,8,9
2 medium green bell pepper produce 6,8
6 green onions produce 7,8
1 medium lemon produce 4
6 Tbsp. lemon juice produce 3,5,6
1/2 bunch parsley produce 5,6
2 lbs. potatoes produce 5
1 medium red onion produce 4
1 bag salad mix produce F
4 svgs. snow peas (or frozen) produce Th
1 medium white onion produce 6

Summer Menu 4 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

24 large eggs dairy 1,4,6,7 all-purpose flour, 1 1. Make (1) L
6 oz. feta cheese dairy 2,5 baking powder, 1
1 1/2 cups milk dairy 1,2,6 brown sugar, 7
8 oz. mozzarella dairy 5 butter, 1,6 2. Make (2) R
1/2 cup Parmesan dairy 4 chicken broth base, 3 3. Prep (3) S
4 oz. pepper jack dairy 6 cornmeal, 1 4. Make pest
8 oz. container sour cream dairy 3 crushed red pepper, 2,7
1 lg. container yogurt (flavored) dairy B cumin, 3
2 (15 oz.) cans black beans dry goods 3,6 dried oregano, 5 Breakfast:
1 1/2 cups uncooked brown rice dry goods 3 olive oil, 3,4,7 1. Serve yog
28 corn tortillas dry goods 5,Th pepper, 2,4,6,7
4 oz. can diced green chiles dry goods 6 rice vinegar, 7 Monday:
1/3 (9.5 oz.) jar Kalamata olives dry goods 5 salt, 1,2,3,4,6,7 1. Complete
1 lb. pasta (any shape) dry goods 4 sesame seeds, 7
1 (12 oz.) jar roasted red peppers dry goods 2,5 soy sauce, 7 Wednesday:
1 bottle salad dressing dry goods Th sugar, 1 1. Substitute
1/4 cup taco sauce dry goods 6 toasted sesame oil, 7
8 oz. whole grain spaghetti dry goods 7 vegetable oil, 1,2 Thursday:
1 lb. chopped spinach frozen 5 1. Substitute
1 cup corn kernels frozen 3
3/4 - 1 lb. flank or skirt steak meat 3
1/2 cup blueberries produce 1,W
2 pints cherry tomatoes produce 4
1/2 bunch + handful cilantro produce 3,6
7 cloves garlic produce 2,3,4,7
1 bunch Italian (flat leaf) parsley produce 4,5
1 lemon produce 1,4
1 medium lime produce 3
1 small onion produce 3
4 svgs. on-sale, seasonal fruit produce W
1 small red onion produce 5
 1 bag salad mix produce Th
8 oz. spinach produce 7
3-4 packed cups spinach, baby produce 2
1 small + 1 large tomato produce 3,6

Fall Menu 1 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

7 large eggs dairy 1,2,7,10 apple cider vinegar, 3,8 1. Make (1) S
2 oz. feta dairy 4 baking powder, 1
8 oz. medium cheddar dairy 2,9 brown sugar, 1,5,10
1 1/2 cup milk dairy 1,2 butter, 1,2,5,6
1 cup mozzarella dairy 7 cayenne, 3 2. Prep (2) C
1/4 cup Parmesan dairy 7 chicken broth base, 5,6
15 oz. ricotta dairy 7 chili powder, 9
1 lb. 15 bean soup mix dry goods 3 cinnamon, 1,5 3. Make (4) A
1/2 cup BBQ sauce dry goods 9 coconut oil, 3
15 oz. can black beans dry goods 9 cornstarch, 10
1/3 cup chopped walnuts dry goods 1 crushed red pepper, 10 4. Make (3) V
1 (15 oz.) can diced tomatoes dry goods 3 cumin, 3
1/3 cup + 1/2 cup dried cranberries dry goods 1,8 Dijon mustard, 8
1 lb. lasagna noodles dry goods 7 garlic powder, 4 5. Make (6) I
2 1/2 cups marinara sauce dry goods 7 honey, 4
1 cup quick cooking yellow grits dry goods 2 minced ginger, 10 6. Prep (7) S
1/2 cup uncooked quinoa dry goods 4 non-stick spray, 7
4 cups cooked rice dry goods 10 nutmeg, 5 Monday:
1 cup salsa dry goods 2 olive oil, 4,8 1. Use half of
1/3 cup sweetened shredded coconut dry goods 1 oregano, 3
10 oz. spinach frozen 7 pepper, 2,3,4,5,7,8,10 Tuesday:
2 cups corn kernels frozen 9 rice vinegar, 10 1. Complete
4 (about 1.3 lbs.) boneless, skinless chicken thighs meat 10 rolled oats, 1
4 pork chops meat 5 salt, 1,2,3,4,5,7,8,10 Wednesday:
1 head broccoli produce F seasoning salt, 6 1. Reheat left
2.5 lb. butternut squash produce 4 smoked paprika, 3
4 carrots produce 3 soy sauce, 10 Thursday:
3 ribs celery produce 3 sugar, 8 1. Use leftov
1 D'anjou pear produce 8 vanilla extract, 1 2. Serve with
1/2 bunch + 1/4 cup flat leaf parsley produce 3,4 vegetable oil, 5,10
 4 (about 2 lb.) Fuji apples produce 4,5 whole grain flour, 1
4 cloves garlic produce 3,8,10
1 lb. green beans produce M
8 green onions produce 2,9,10
1 jalapeño produce 9
1.5 Tbsp. lemon juice produce 4
1 large orange produce 10
6 lbs. russet potatoes produce 6
10 oz. shredded Brussels sprouts produce 8
2 medium yellow onions produce 3,5

Fall Menu 2 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

8 oz. cheddar, medium dairy 7 all-purpose flour, 7,9 1. Make (1) B
1/2 cup cheddar, sharp dairy 9 baking powder, 1,9
11 large eggs dairy 1,2,6,9 brown sugar, 1,6 2. Make (3) S
2 5/6 cups milk dairy 1,7,9 butter, 2,7,9
8 oz. sour cream dairy 5 chicken broth base, 7
15 oz. can black beans dry goods 5 chili powder, 8 3. Prep (2) S
1 lb., dry uncooked black beans dry goods 8 cornstarch, 6
2 cups brown jasmine rice dry goods 3 crushed red pepper, 3
4 cups cooked long grain rice dry goods 7 cumin, 5,8 4. Make (4) O
1/2 cup plain breadcrumbs dry goods 6 dried basil, 4
1 (15 oz. can) pumpkin purée dry goods 1 dried rosemary, 4
1 bottle salad dressing dry goods Th dried sage, 4
1 cup salsa dry goods 8 dried thyme, 3 Monday:
1/2 lb. broccoli florets frozen 7 garlic powder, 3,9 1. Reheat (4)
3 cups chopped spinach frozen 2 hot sauce, 2
1 lb. corn kernels frozen 5 minced ginger, 6 Tuesday:
4 svgs. stir-fry veggie mix frozen W old-fashioned oats, 1 1. Complete
19 oz. package ground turkey meat 6 olive oil, 4,7 2. Save abou
1 rotisserie chicken meat T,7 oregano, 8
2 links (2/3 lb.) turkey sausage meat 4 pepper, 2,4,6,7,9 Wednesday:
2 medium apples produce 4 pumpkin pie spice, 1 1. Use leftov
4 medium carrots produce 7,8 rice vinegar, 6 2. Serve mea
2 stalks celery produce 8 salt, 1,2,3,4,5,7,9
1/4 bunch cilantro produce 5 smoked paprika, 7 Thursday:
3 cloves garlic produce 5,8 soy sauce, 6 1. Morning:
1 bunch + 3 green onions produce 6,9 sriracha, 6 2. Use saved
1 lime produce 5 sugar, 9
handful parsley produce 4 vanilla extract, 1 Friday:
1 red bell pepper produce 5 vegetable broth base, 8 1. Morning:
 1 medium + 1/4 red onion produce 4,5 vegetable oil, 5
1 bag salad mix produce Th
3 lbs. sweet potato produce 4,5
2 medium yellow onion produce 7,8

Fall Menu 3 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

14 oz. cheddar dairy 2,3 all-purpose flour, 1,8,10 1. Make (1) P
8 oz. cream cheese dairy B baking powder, 1,10
14 large eggs dairy 1,2,6,10 beef broth base, 8
1 1/2 cup milk dairy 1,10 brown sugar, 4,8 2. Make (2) C
5 Tbsp. Parmesan dairy 5,7 butter, 2,4
4 slices provolone dairy 4 cayenne, 3
15 oz. can black beans dry goods 3 chili powder, 3 Monday:
1 cup breadcrumbs dry goods 6 cumin, 3 1. Morning:
1 cup dry red lentils dry goods 9 curry powder, 9
4 (6-inch) French or Ciabatta rolls dry goods 4 Dijon mustard, 8
12 oz. pasta (any shape) dry goods 6 dried oregano, 3,4,5
1 large jar pasta sauce dry goods 6 dried rosemary, 8 Tuesday:
2 (15 oz. cans) pumpkin puree dry goods 1,9 garlic powder, 2,4,5 1. Quadruple
6 cups cooked rice dry goods 3 minced ginger, 9
1 bottle salad dressing dry goods Th molasses, 1 Wednesday:
16 oz. jar + 1 1/2 cups salsa dry goods 2,3 olive oil, 2,5,7,8,9 1. Substitute
1/2 lb. corn frozen 3 pepper, 2,3,4,5,7,8
1 1/2 lbs. beef stew meat meat 8 pumpkin pie spice, 1 Thursday:
1 1/2 lbs. chicken breasts meat 3 salt, 1,2,4,5,7,8,10 1. Morning:
1 lb. Italian sausage meat 6 smoked paprika, 2
2 crowns (approx. 1 lb.) broccoli produce 7 soy sauce, 4,8 Friday:
4 medium (1/2 lb.) carrots produce 8 sugar, 1,10 1. (Optional)
1/2 sleeve celery produce 8 thyme, 4,8
10 cloves garlic produce 3,7,8,9 vegetable broth base, 4,9
3 green onions produce 3 vegetable oil, 1,10
1 lemon produce 7 Worcestershire sauce, 8
Handful parsley produce 5 yellow cornmeal, 10
3 (about 1 lb.) Portobello mushroom caps produce 4
 2 lbs. red potatoes produce 8
7 lbs. russet potatoes produce 2,5
1 bag salad mix produce Th
3 1/2 yellow onions produce 4,6,8,9

Fall Menu 4 Shopping List

Amount Needed Item Category Recipe # Pantry Staples Sunday:

3 1/2 cups buttermilk dairy 1,4 all-purpose flour, 2,4,5,8 1. Make (1) W
1 cup cheddar dairy 5 baking powder, 1,4,5,8 2. Make (2) C
6 large eggs dairy 1,2,4 baking soda, 1,4
2 oz. feta dairy 2 bay leaf, 8 3. Make (3) Z
2 cups half and half dairy 3 brown sugar, 1
4 1/4 cups milk dairy 2,5,8 butter, 1,2,4,5,8,10 4. Make (4)B
3/4 cup Parmesan dairy 2,6,7 chicken broth base, 3,10
4 svgs. bread for toast dry goods B cinnamon, 1
14 oz. can coconut milk dry goods 9 dried basil, 7,8 5. Prep (5) th
1 (28 oz.) can crushed tomatoes dry goods 7 dried parsley, 8 6. Make (6) S
10 oz. can diced tomatoes w/chiles dry goods 10 dried rosemary, 4
1 15 oz. can Great Northern beans dry goods 3 dried sage, 5
4 svgs. peanut butter dry goods B dried thyme, 5,8 Monday:
4 cups cooked rice dry goods 9 freeze-dried chives, 5 1. Complete
1 lb. rigatoni dry goods 7 garlic powder, 6
8 oz. can tomato sauce dry goods 10 jerk seasoning, 9 Tuesday:
1 lb. okra (or fresh) frozen 10 nutmeg, 1,2 1. Reheat left
1 lb. black eyed or purple hull peas frozen 9 old-fashioned oats, 1,4
3/4 lb. chopped spinach frozen 2 olive oil, 6,7,9 Thursday:
1 lb. mixed vegetables frozen 5 oregano, 6,7 1. Morning:
1 large (3/4 lb.) chicken breast meat 8 pepper, 2,3,4,5,6,8 2. Serve with
1/2 lb. + 2-3 links Italian Sausage meat 3,7 red pepper flakes, 3
4 bananas produce B salt, 1,2,4,5,6,8,9 Friday:
8 oz. button mushrooms produce 7 smoked paprika, 3,6 1. Morning:
1/2 lb. (3-4) carrots produce 8 sugar, 4,8
1 head cauliflower produce 6 vegetable broth base, 5,7
3 ribs celery produce 8 vegetable oil, 1
 1/4 bunch cilantro produce 9 whole grain flour, 1,4
10 cloves garlic produce 2,3,7,8,9
2-3 green onions produce 9
1 (8 oz.) bunch kale produce 3
1 lime produce 9
handful parsley produce 7
2 cups pineapple (or 20 oz. can in juice) produce 9
1/4 red onion produce 9
3 med. (1.5-1.75 lbs.) red potatoes produce 3
4 medium + 1 small yellow onion produce 3,5,7,8,9
 Winter Menu 1 Prep List

Sunday Prep:
1. Make (1) Bacon Broccoli Cheddar Crustless Quiche
*Shred 8 oz. bar of Cheddar cheese, use 4 oz. for (1) and save 2 oz. for (3) and 2 oz. for (6).
*Cook or freeze remaining bacon.
2. Bake sweet potatoes
*See step 1 of (3).
*Set aside 4 potatoes for (3) and mash 2 for (2).
3. Make (2) Sweet Potato Casserole Baked Oatmeal
*Cool and freeze portions if needed
4. Prep chili for (3); steps 2 to 4.

Monday:
1. Assemble potatoes and reheat (step 5).

Tuesday:
1. Sub jarred marinara for homemade.
2. Save leftover broccoli for Wednesday.

Wednesday:
1. Morning:
*Start pork in slow cooker (low for 8 hours).
*Start rice cooker. Make enough for Friday.
2. Serve pork over rice instead of buns.

Thursday:
1. Sub cheddar for pepper jack cheese (shredded Sunday).

1. Reheat rice made Wednesday.

 Winter Menu 2 Prep List

Sunday Prep:
1. Make (1) Chorizo Breakfast Hash
*Sub Yukon Gold potatoes for red potatoes.
*Make fried eggs and top with sour cream and salsa when serving.
2. Make (2) Tropical Yogurt Parfaits
*Double recipe to serve 8.
3. Make (4) Easy Red Enchilada Sauce.
4. Make (3) Chorizo and Sweet Potato Enchiladas through step 2.
5. Roasting for (6) and (7)
*Preheat oven to 400 degrees F. Follow steps 1 and 2 of (6).
*Prepare (7) at the same time.
*Total roast time is 45 minutes for potatoes and 30-45 minutes for carrots. Stir carrots halfway
through and rotate baking sheets top to bottom.
6. (Optional) Complete recipe for (6).

Monday:
1. Complete prep steps 3 and 4 with premade filling and enchilada sauce.
*Top with sour cream leftover from (1).

Tuesday:
1. Save potato leftovers for Thursday.
2. Save half of doubled (7) recipe for Wednesday.

Wednesday:
1. Sub 1/2 a bag of coleslaw mix for cabbage and carrot.
2. Reheat leftover Maple Miso Carrots
3. (Optional) Any leftover bacon? Add to pan and top with batter mixture in Step 4. Another possibility:
leftover shrimp.
4. (Optional) Prep coleslaw for (9).

Thursday:
1. Morning: Transfer shrimp to refrigerator to defrost
2. Reheat leftover Parsley Pesto Potatoes.
3. Add some cilantro leftover from (11).

1. Morning:
*Start rice cooker.
*Make (11) and refrigerate.
 Winter Menu 3 Prep List

Sunday Prep:
1. Make (2) Peanut Butter Brownie Baked Oatmeal.
*If no frozen or ripe bananas, sub 1 1/2 cups applesauce.
2. Make (3) Soy Dijon Chicken Thighs with Sweet Potato.
3. Make (4) Smokey Parmesan Roasted Cauliflower.
*Roast as same time as (3); extend cooling time. (4) listed as 400 degrees for 40-45 minutes, while (3)
is baked at 375 degrees.
4. Shred cheddar for (1) and (7). Total of 2 1/ cups.

Breakfast:
1. Prepare (1) Chili Garlic Breakfast Quesadillas on demand.

Monday:
1. Reheat (3) and (4) made Sunday.

Tuesday:
1. Save leftover bok choy for Thursday.

Wednesday:
1. Morning:
*Prep pico de gallo. [Steps 1 & 2 of (10)].
*For coleslaw, make just the slaw part of the BBQ Bean Sliders recipe. Half the slaw recipe (using
remaining 1/4 bag of coleslaw mix).
Thursday:
1. Morning: Start rice cooker.
3. Sub ground pork for ground beef in (9) and 3/4 bag of coleslaw mix for cabbage and carrots.
2. Reheat leftover bok choy from Tuesday.

1. Morning: Start soup in slow cooker.

2. Add fresh spinach left from (1) to soup 10-15 minutes before serving.
 Winter Menu 4 Prep List

Sunday:
1. Make (1) Gingerbread Baked Oatmeal
2. Make (4) Collard Greens
*Set aside 1/3 for (2).
*1/3 for Sunday and 1/3 for Tuesday.
3. Prep grits for (3) Grits 'n Greens
*Make 6 servings (1 cup + 2 Tbsp. grits and 3 Tbsp. butter + S&P).
*Add to storage containers along with prepared collard greens. Make eggs as needed.
4. Prep (5) Spinach and White Bean Enchiladas through step 4.
5. Make (3) Vegan Beans and Rice.
*1/2 for Sunday dinner and save 1/2 for Tuesday.
*Sub cilantro for green onion garnish

Monday:
1. Add sauce and bake prepped enchiladas (350 degrees for 35-40 minutes).

Tuesday:
1. Reheat leftovers from Sunday.

Wednesday:
1. Morning: Start slow cooker on low (8 hours).
2. Double (7) to serve 4.

Thursday:
1. Use jarred marinara for (8) instead of homemade
2. Use 1/2 onion & save other 1/2 for (10)

1. Morning: Complete step 1 of (10). Add to rice cooker along with broth and bay leaf.
2. Use 1/2 of onion saved from (8)
 Spring Menu 1 Prep List

Sunday:
1. Make (1) Southwest Breakfast Scramble.
*Undercook eggs a bit for reheat.
2. Make (2) Cinnamon Pecan Granola
3. Prep (3) Perfectly Pulled Pork through step 3.
4. Prep step 1 of (5) Chunky Mashed Potatoes.
*Store in water.
*Make 1/2 recipe.
5. Prep rice (step 1) of (7) Pork and Pineapple Burritos.
6. Make (8) Taco Seasoning.

Monday:
*sub (5) in place of toast for (4).

Wednesday:
1. Reheat pre-prepared rice.
2. Serve with tortilla strips leftover from (1).
3. Add sour cream leftover from (5) and cilantro [saving 1/8 bunch for (8)].

Thursday:
1. Serve with any additional leftover sour cream, radishes and cucumbers.

1. Morning: Start rice cooker.

 Spring Menu 2 Prep List

Sunday:
1. Make (1) Asparagus Breakfast Wraps.
2. Make (2) Baked Oatmeal.
*Freeze portions if needed.
3. Make (4) (Not)Refried Beans.
*Set aside 4 cups for (3) and save extra for Friday.
4. Prep (3) Weeknight Enchiladas through step 4.

Monday:
1. Bake prepped enchiladas.

Tuesday:
1. Morning: Start rice cooker.
*Make additional rice to save 3 cups (cooked) for (8).

Wednesday:
1. Make 1 and 1/2 recipes of (7) and save 1 cup for (9).

Thursday:
1. Reheat rice made Tuesday.

1. Use creamed spinach made Wednesday.

2. Quadruple recipes for (9) and (10).
3. Reheat leftover (Not) Refried Beans.
4. Substitute 8 corn tortillas for flour and Swiss for cheddar.
 Spring Menu 3 Prep List

Sunday:
1. Make (1) Spinach Mushroom and Feta Crustless Quiche.
2. Prep 4 lbs. sweet potatoes.
*See step 1 of (2).
*Use 1/4 for (2) and set aside 3/4 for (4).
3. Make (2) Sweet Potato Grits.
4. Prep (4) Sweet Potato Corn Cakes through step 3.
5. Make (5) Tartar-like Sauce.
6. (Optional): If using fresh French bread for (9), use Freezer recipe.

Monday:
1. Complete (4) with step 5. (Skip step 4 to make garlic dipping sauce and serve (5) with fish and cakes).

Tuesday:
1. Set aside 1 to 1 1/2 cups of chicken breast for (8).
2. Add some leftover feta to (6).

Wednesday:
1. Morning: Start rice cooker.

Thursday:
1. Save enough garlic bread for Friday.
2. Move frozen 1/2 lb. frozen spinach to refrigerator to defrost for (10)
3. Sub dried parsley for (9) instead of fresh.

1. Morning: Prep (10) through step 2.

 Spring Menu 4 Prep List

Sunday:
1. Make (1) Blueberry Banana Baked Oatmeal.
2. Make (2) Ham & Potato Frittata.
3. Complete Step 1 of (5) to marinate chicken for Monday.
4. Make (3) Mexican Red Lentil Stew (save enough for Tuesday).
5. Make a salad with leftover vegetables (1/2 of lettuce, 1/2 red onion, 1/2 celery, and carrots)
*save enough for Tuesday.

Tuesday:
1. Reheat leftover (3).
2. Make a fresh batch of (4)

Wednesday:
1. Morning:
*Start slow cooker.
*Start rice cooker.
2. Use green onions for (7) instead of cilantro.

Thursday:
1. Sub 16 corn tortillas for flour, if needed.

1. Add leftover mint to spring rolls.

 Summer Menu 1 Prep List

Sunday:
1. Make (1) Choco-Coconut Granola.
*serve with berries and yogurt, setting aside 13 oz. for (6).
2. Make (3) Quinoa Tabbouleh.
3. Make (4) sriracha Hummus.

Monday:
1. Serve with any leftover pita
*Need 2 pita for (2) and 4 pita for (6).
2. Serve with leftover veggies.
*Need 2 radishes for (5).
*Need 1/2 head romaine for (6).
*Need 3 carrots for (5) & (9).
*Need 1/2 red onion for (8).

Tuesday:
1. Morning: Start rice cooker.
*Make extra rice (4 cups cooked for (9).

Wednesday:
1. Morning:
*Put chicken into marinade (step 1).
*Make yogurt sauce (step 2)

1. Reheat rice made on Tuesday.

 Summer Menu 2 Prep List

Sunday:
1. Make (1) Zucchini & Corn Frittata.
*Sub 2 oz. feta for Monterrey Jack
2. Make (2) No Sugar Added Blueberry Almond Overnight Oats.
3. Prep slaw (steps 3 & 4) for (3).
4. Make (7) Pickled Red Onions

Monday:
1. Sub tortillas for buns.

Tuesday:
1. Morning:
*Start (5) in slow cooker.
*Start rice cooker.
2. Sauté leftover 1/2 of coleslaw mix.

1. Sub tortillas for pitas.

2. Add any leftover red onion to wrap.
 Summer Menu 3 Prep List

Sunday:
1. Make (1) Strawberry White Chocolate Scones.
*Freeze portions, if needed.
2. Make 7 cups of cooked rice for (2) and (8).
*Set aside 3 cups for (8)
*Add 1 cup each to 4 containers for (2). Add broccoli and salt & pepper, sesame seeds and sriracha.
3. Make (3) Hummus for (2) Hummus Breakfast Bowls.
*Add 1/2 c. parsley leaves and 3-4 scallions to make Parsley Scallion Hummus.
*Need 1/2 c. total for (2), so there will be leftovers for snacking.
4. Prep (5) Roasted Potato Wedges with Shawarma Sauce through step 4.
5. Remove chicken from the rotisserie chicken.
*Need 1.5 cups chopped chicken for (7).
*Save additional to add to (8). Freeze if extra.

Breakfast:
1. For (2) Hummus Breakfast Bowls, heat pre-prepped rice and broccoli as needed.
*Add a fried egg and 2 Tbsp. hummus.

Monday:
1. Reheat prepped potato wedges in the oven and top (step 5)
2. (Optional): Grill Italian Sausages for tomorrow at the same time the burgers are cooking.
*Use 3 out of the 5 pack; saving 2 for (9).

Thursday:
1. Add rotisserie chicken to (8).
2. Use rice made on Sunday.
 Summer Menu 4 Prep List

Sunday:
1. Make (1) Lemon Blueberry Cornbread Skillet.
*Use fresh blueberries and zest from lemon; save rest of lemon for (4).
*Freeze portions as needed.
2. Make (2) Roasted Red Pepper and Feta Frittata.
3. Prep (3) Southwest Steak Bowls through step 3.
4. Make pesto for (4) (step 1).
*Set aside a handful for (5).

Breakfast:
1. Serve yogurt with (1).

Monday:
1. Complete prep (steps 4-6)

Wednesday:
1. Substitute 20 corn tortillas for flour tortillas.

Thursday:
1. Substitute a handful of chopped cilantro for green onions.
 Fall Menu 1 Prep List

Sunday:
1. Make (1) Soft Oat and Nut Bars
*Substitute regular milk for soy milk. Add 1 Tbsp. of brown sugar.
*Add 1/2 c. of dried cranberries
*Freeze portions as needed.
2. Prep (2) Cheddar Grits Breakfast Bowls through step 2 and divide into containers.
*Add salsa, pepper, green onions to each bowl.
*Cook eggs as needed.
3. Make (4) Autumn Harvest Salad.
*Substitute quinoa for bulgur.
*Save enough for Wednesday dinner.
4. Make (3) Vegetarian 15 Bean Soup
*Requires soaking beans overnight on Saturday.
*Save enough for Wednesday dinner.
5. Make (6) Instant Pot Mashed Potatoes.
*Double recipe. Save half for Monday and half Thursday.
6. Prep (7) Spinach Lasagna Roll Ups through step 7 and cover in foil.

Monday:
1. Use half of mashed potatoes prepped on Sunday.

Tuesday:
1. Complete (7) by baking (step 8).

Wednesday:
1. Reheat leftover (3) and serve with leftover (4).

Thursday:
1. Use leftover mashed potatoes made on Sunday.
2. Serve with any leftover salad (4) or (8).
 Fall Menu 2 Prep List

Sunday:
1. Make (1) Baked Pumpkin Pie Oatmeal.
*Freeze portions as needed.
2. Make (3) Seasoned Rice.
*Set aside 3 cups for Wednesday.
*Put 1/2 cup of rice in 6 containers.
3. Prep (2) Spinach Rice Breakfast bowls.
*To the 6 containers of rice, add 1/2 cup of frozen chopped spinach and 1 Tbsp. of butter and a pinch
of salt and pepper.
4. Make (4) Oven Roasted Autumn Medley and (5) Roasted Sweet Potato Rainbow Salad.
*Roast (4) and the sweet potatoes from (5) at the same time.
*400 degrees F. (4) is 45 minutes and potatoes are 30 minutes. Rotate baking sheets halfway.

Monday:
1. Reheat (4).

Tuesday:
1. Complete rest of prep for (4). Reheat pre-roasted sweet potatoes to serve salad hot.
2. Save about 2/3 lb. of chicken for (7).

Wednesday:
1. Use leftover Seasoned Rice.
2. Serve meatballs over reheated rice along with stir-fried veggies.

Thursday:
1. Morning: Start rice cooker.
2. Use saved rotisserie chicken in place of step 2.

1. Morning: Start slow cooker.

 Fall Menu 3 Prep List

Sunday:
1. Make (1) Pumpkin Molasses Bread.
*Freeze portions as needed.
*Serve with cream cheese.
2. Make (2) Country Breakfast Bowls
*Freeze portions as needed.

Monday:
1. Morning:
*Start (3) in slow cooker.
*Start rice cooker.

Tuesday:
1. Quadruple (5) to serve 4.

Wednesday:
1. Substitute jarred sauce for marinara

Thursday:
1. Morning: Start (8) in slow cooker.

1. (Optional) Add some leftover celery, carrots and/or parsley.

 Fall Menu 4 Prep List

Sunday:
1. Make (1) Whole Wheat Oatmeal Pancakes.
2. Make (2) Creamed Spinach Baked Eggs.
*Make toast to serve as needed.
3. Make (3) Zuppa Toscana.
*Save enough for Tuesday dinner.
4. Make (4)Brown Butter Soda Bread.
*Substitute buttermilk for milk and lemon juice.
*Save enough for Tuesday dinner.
5. Prep (5) through step 2.
6. Make (6) Smoky Parmesan Roasted Cauliflower.
*Use half on Monday and save second half for Thursday.

Monday:
1. Complete prep of (5) with biscuit topping and back (steps 3 to 6)

Tuesday:
1. Reheat leftover (3) and serve with leftover (4).

Thursday:
1. Morning: start slow cooker on low for 8 hours.
2. Serve with leftover (6).

1. Morning: start rice maker.