My Weekly Meal Calendar

October, 2014
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Shopping List

For Oct 20, 2014 to Oct 26, 2014 Print Shopping List | Print Recipes for This Week | Add Items

Baby Needs
  • 1 Yellow Squash (quartered and diced)
  • 1 teaspoon Granulated Garlic
Baked Goods
  • 2 tablespoon Panko Breadcrumbs
Canned Goods
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  • 1 can Cranberry Sauce
  • 1 can Cream Style Corn
  • 2 cans Cream of Mushroom Soup
Dairy
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  • 1 Egg
  • 1 cup Butter Milk
  • 2 cup Sharp Cheddar Cheese (shredded)
  • 2.5 cup Milk
  • 10 slices Cheddar Cheese
Freezer Section
  • 2 cups Frozen Peas
  • 16 ounces Frozen Cut Green Beans
  • 16 ounces Frozen Pearl Onions
Meat
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  • 1 pounds Pot Roast (flakes)
  • 2 cans Tuna (6 oz. cans), drained
  • 2 pound Ground Beef lean
  • 3 cups Chicken Breast (cooked and finely chopped)
  • 4 Boneless Skinless Chicken Breasts
  • 25 Meatballs cooked and frozen
Non-perishables
  • 0.25 cups Mustard
  • 0.5 cup Bread Crumbs Italian seasoned
  • 0.5 cup Brown Sugar
  • 0.5 cup Ketchup
  • 1 cup Corn Flakes crushed
  • 1 cup Marinara Sauce shredded
  • 1 cup Mayonnaise
  • 1 jar Salsa
  • 1 package Egg Noodles (12 ounce)
  • 1 packet of Ranch Salad Dressing dried
  • 1 tablespoon Sugar
  • 1 tablespoon Worcestershire Sauce
  • 1.5 tablespoons Extra Virgin Olive Oil
  • 2 cups Rice
  • 2 teaspoon Olive Oil
  • 3 small can Tomato Sauce
Produce
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  • 0.25 cup Lemon Juice
  • 1 Red Bell Pepper (diced)
  • 1 Tomato
  • 1 cup Green Onion (chopped)
  • 1 head Lettuce (for garnish)
  • 1 loaf Bread (for sandwiches)
  • 1 pound Baby Red Potatoes
  • 1 pound Fresh Green Beans
  • 1 small Red Onion sliced
  • 3 Onion finely chopped
  • 3 cloves Garlic minced
  • 7 Potatoes thinly sliced
  • 10 Baby Carrots (thinly sliced)
  • 38.75 tablespoon Zucchini chopped fresh
Spices/Herbs
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  • 0.25 teaspoon Black Pepper
  • 1 tablespoon Lemon Pepper
  • 1.5 cup Parmesan (grated)
  • 2 tablespoon Onion Powder
  • 2.5 teaspoon Pepper
  • 2.5 teaspoon Salt
  • 3 tablespoon Dill
  • 3 tablespoons Basil fresh, chopped

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