Produce:
- 15 Onions
- 1/4 C Fresh Cilantro
- 3 Scallions
- 25 Garlic Cloves
- 8 Celery
- 8 C Fresh Green Beans
- 2 lbs Carrots
- 4 Zucchini
- 2 Yellow Squash
- 8oz Button Mushrooms
- 3 Russet Potatoes
- 6 Small Red Potatoes
- 2 Sweet Potatoes
- 1 bunch Flat leaf Parsley
- 4 leeks
- 2 Tomatoes
- 5 Sweet Red Pepper
- 1 Green Bell Pepper
- Fresh Rosemary
Dairy/Meat:
- approx 40 Chicken breasts (a lot i know)
- 3 lb Chuck Roast or Pre-cut Beef for Stew
- 3 lb lean Ground Beef
- 4 lb Ham
- 1 C Grated Cheese
- 12 slices of Bacon
- 1/3 Shredded Cheddar Cheese (Reduced Fat)
Canned/Dry Goods:
- 28oz can Crushed Tomatoes
- 28oz can Diced Tomatoes
- 6 - 15oz cans Diced Tomatoes w/ Green Chilis
- 2 - 14oz cans Stewed Tomatoes
- 3 - 8oz cans Tomato Sauce
- 5 - 15oz cans Tomato Sauce
- 6 - 15oz cans Black Beans
- 2 cans Chili Beans
- 2 cans Kidney Beans
- 3 cans Green Chilis
- 4 cans Black Olives
- 4 cans Pineapple Chunks
- 4 cans Enchilada sauce mild
- 1 can Corn
- White Rice
- 1 1/2 cups wild rice blend
- 2 C Green Lentils
- 2 Wheat or Tomato Tortillas
- Fat Free Ranch Dressing
- Dry White Wine
- Extra Virgin Olive Oil
- 1 jar Salsa Verde
Seasonings/Spices:
- 7 packets Taco Seasoning
- Cumin
- Chili Powder
- Cayenne Pepper
- Red pepper Flakes
- Corn Starch
- Sesame Seeds
- Oregano
- Worcestershire Sauce
- Soy Sauce
- Honey
- 3-5 boxes Chicken Broth
- 1 package Onion Soup Miz
Frozen:
- 1 box Peas
- 50 oz Frozen Corn
No comments:
Post a Comment