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Produce
  • 1 medium Jalapeno
  • 1 cup Cabbage
  • 1 medium Red Bell Pepper
  • 8 ounces Strawberries
  • 1 unit, Lime
  • 1/2 unit, Scallion
  • 3 large Limes
  • 1/4 cup Cilantro
  • 4 cloves Garlic
  • 1 bunch Green Onion
  • 1 1/2 cups Grapes
  • 1/2 cup Carrots
  • 1 cup Celery
  • 4 ounces Mushrooms
  • 1 medium Onion
Freezer section
  • 1 cup Edamame
Dairy
  • 1/2 cup Monterey Jack Cheese
  • 1/3 cup Parmesan
Spices/Herbs
  • 1/2 tablespoon Chili powder
  • 1/2 tablespoon Cumin
  • 3/4 teaspoon Dry Mustard
  • 1 1/2 teaspoon Salt
Non-perishables
  • 1 bottle Lime Marinade
  • 3 tablespoons Red Pepper Jelly
  • 4 tablespoons Pineapple Fruit Spread
  • 1 cup Orzo Pasta
  • 8 ounces Bowtie Pasta
  • 3 tablespoon Olive Oil
  • 2 tablespoons Olive Oil
  • 3 cups Italian Salad Dressing
  • 8 large Corn Tortillas
  • 12 medium Corn Tortillas
  • 3/4 cup Mayonnaise
  • 1/2 cup Salsa
  • 4 large Flour or Wheat Tortillas
Meat
  • 1 1/2 pounds Salmon Filet
  • 2 large Flank Steak
  • 1 pound Flank Steak
  • 2 cups Boneless Skinless Chicken Breasts
  • 2 large Boneless Skinless Chicken Breasts
Canned Goods
  • 3 large Chiles Verde
  • 8 ounces Black Beans
  • 1 cup Corn
Condiments and Sauce
  • 1 tablespoon Adobo Sauce

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