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Baking
  • 2 teaspoons Yeast
Pantry
  • 1 cup Water
Produce
  • 1 pound Red Potatoes
  • 1 unit, Lime
  • 1/2 unit, Scallion
  • 1/2 bunch Green Onions
  • 6 cups Spinach
  • 2 large Apples
  • 1 tablespoon Parsley
  • 1 large Red Pepper
  • 1 1/2 cups Grapes
  • 1 cup Celery
  • 2 stalks Celery
  • 4 ounces Mushrooms
Dairy
  • 1/2 cup Butter
  • 1/4 cups Butter
  • 3 tablespoons Butter
  • 8 slices Provolone Cheese
  • 1/3 cup Plain Yogurt
  • 2 large Eggs
  • 1 1/2 cup Milk
Spices/Herbs
  • 1 teaspoon Garlic powder
  • 1 teaspoon Poultry seasoning
  • 2 tablespoons Ginger
  • 2 package Au Jus
  • 3/4 teaspoon Dry Mustard
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
Non-perishables
  • 3 tablespoons Red Pepper Jelly
  • 4 tablespoons Pineapple Fruit Spread
  • 1/2 cup Salad Oil
  • 1/3 cup Rice Vinegar
  • 1/3 cup Soy Sauce
  • 4 large Hoagie Rolls
  • 1 cup Orzo Pasta
  • 3 cups Flour
  • 3 cups Italian Salad Dressing
  • 6 ounces Rotini Pasta
  • 1/2 cup Walnuts
  • 1 cup Salted Cashews
  • 1 1/12 cup Mayonnaise
  • 1 package Stovetop Stuffing Mix
  • 1/4 cup Sugar
Meat
  • 1 1/2 pounds Salmon Filet
  • 4 1/2 pound Turkey
  • 3 cups Chicken
  • 1/2 pound Roast Beef
  • 2 large Flank Steak
  • 2 cups Boneless Skinless Chicken Breasts
  • 2 large Boneless Skinless Chicken Breasts
Specialty
  • 1/4 cup Warm Water
Sweets
  • 1 tablespoon Honey

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