Week of Mar 14-20, 2010

FULL SHOPPING LIST

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Dairy

9 slices provolone cheese (Saturday)
2 cup cheddar or favorite mixed cheeses (Monday)
15 ounces Fat-free ricotta cheese (Tuesday)
8 ounces low-fat mozzarella cheese (Tuesday)
1/3 cup Parmesan (Friday)

Canned items

1/4 cup kalamata olives (Saturday)
1 can black beans (Sunday)
1/2 cup corn (Sunday)
2 can green chilies (Sunday, Monday)
1 can cream of chicken soup (Monday)
1 can cream of mushroom soup (Monday)
1/2 cup Chicken broth (Monday)
1 can Diced tomatoes (Monday)
1 small can cranberry sauce (Wednesday)
3 chiles verde (Thursday)

Produce

1/4 cup fresh basil leaves (Saturday)
1-2 tablespoon cilantro (Sunday)
1 onion (Monday)
6 ounces fresh baby spinach (Tuesday)
8 ounces fresh sliced mushrooms (Tuesday)
1 Medium onion (Thursday)
2 cloves garlic (Thursday)
1 bunch Asparagus (Friday)
8 lettuce (Friday)

Meat/Poultry

4 ounces salami (Saturday)
12 boneless, skinless chicken breasts (Sunday, Monday, Wednesday)
1 pound flank steak (Thursday)

non-perishables

4 tablespoons Italian salad dressing (Saturday)
1 teaspoon olive oil (Sunday)
1 1/2 cups marinara sauce (Sunday)
12 ounces spaghetti (Sunday)
22 Corn tortillas (Monday, Thursday)
28 ounces spaghetti sauce (Tuesday)
6 Uncooked Lasagna Noodles (Tuesday)
1 packet of onion soup mix (Wednesday)
1/2 bottle Russian salad dressing (Wednesday)
1 bottle lime marinade (Thursday)
8 slices french bread (Friday)
1/3 cup Mayonnaise (Friday)

Spices/Herbs

.125 teaspoon crushed red pepper (Sunday)

Specialty

1/4 cup sun-dried tomatoes (Saturday)
1 loaf focaccia bread (Saturday)

Other