PANTRY LIST FOR TWO-WEEK CYCLE C

Herbs and Spices

Basil, dried: ¼ teaspoon

 

Oregano, dried: 3¼ teaspoons

Bay leaf: 1

 

Paprika: 1 ¼teaspoon

Caraway seed: ½ teaspoon

 

Parsley flakes: 5 ½ tablespoons

Curry powder: 1 teaspoon

 

Pepper

Garlic salt: 1 teaspoon

 

Salt

Ginger, ground: ¾ teaspoon

 

Thyme: 1 teaspoon

Nutmeg, ground: dash

 

 

Other

Baking powder: 1 teaspoon

 

Mustard, Dijon: ¼ cup

Butter: 2 cups (4 sticks)

 

Olive oil: 7 tablespoons

Breadcrumbs, dry: 1 cup

 

Soy sauce: ¼ cup

Nonstick cooking spray

 

Sugar: 1 teaspoon

Eggs: 16 (2*)

 

Teriyaki sauce: 3 tablespoons

Flour: 9½ tablespoons

 

Vegetable oil: 1 tablespoon

Honey: 1 tablespoon

 

Vinegar, balsamic: 3 tablespoons

Lemon juice: ½ cup

 

Worcestershire sauce: 2 tablespoons

Mayonnaise: Image cup

 

 

Freezing Supplies

10 1-gallon Ziploc freezer bags

 

Heavy-duty aluminum foil

1 1-quart Ziploc freezer bags

 

Wax paper

3 Ziploc sandwich bags

 

1 10-inch quiche dish or cake pan

2 13×9×2-inch baking dishes

 

Indelible marking pen

1 12-inch pizza pan

 

Freezer tape