Week of Mar 14-20, 2010FULL SHOPPING LISTView Additional List DetailsDairy9 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 items1/4 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) Produce1/4 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/Poultry4 ounces salami (Saturday)12 boneless, skinless chicken breasts (Sunday, Monday, Wednesday) 1 pound flank steak (Thursday) non-perishables4 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)Specialty1/4 cup sun-dried tomatoes (Saturday)1 loaf focaccia bread (Saturday) Other |