PANTRY LIST FOR TWO-WEEK CYCLE D

Herbs and Spices

Basil, leaves: 2 teaspoons	Italian seasoning: 1 teaspoon
Bay leaf: 1	Oregano, dried: 1¼ teaspoons
Cilantro leaves: 1 teaspoon (optional)	Parsley flakes: 3 tablespoons
Crushed red pepper: pinch	Pepper
Cumin: 1½ teaspoons	Poppy seeds: 2 tablespoons
Dry mustard: 2 teaspoons	Salt
Ginger, ground: 1 teaspoon	Thyme: ½ teaspoon

 

Other

Brown sugar: ¾ cup	Mayonnaise: ¾ cup
Butter: 1 cup, 1 tablespoon (2 sticks)	Milk: ¾ cup
Cooking spray	Molasses: ½ cup
Cornstarch: 2 tablespoons*	Mustard, Dijon: 6 tablespoons
Eggs: 3	Mustard, prepared: 1½ teaspoons
Flour: 2 tablespoons	Oatmeal, quick-cooking: ½ cup
Ketchup: 2 cups	Olive oil: 4 tablespoons
Lemon juice: 1 tablespoon	Orange juice: 1 cup
Soy sauce: ½ cup	Vinegar, white: 6 tablespoons
Vinegar, red wine: 2 tablespoons	Wine, white, dry: ½ cup

 

Freezing Supplies

13 1-gallon Ziploc freezer bags	1 13×9×2-inch baking dish
4 1-quart Ziploc freezer bags	Indelible marking pen
5 Ziploc sandwich bags	Freezer tape
Heavy-duty aluminum foil
1 8×8×2-inch baking dish