CUP REFRIGERATED BASIL PESTOOCTOBER 1 TO OCTOBER 7
1 EMPIRE, FUJI OR BRAEBURN APPLE
1 LEMON
2 LARGE ONIONS
4 HEADS GARLIC (3 WHOLE HEADS PLUS 5 CLOVES)
1 LARGE BAKING POTATO
1 MEDIUM BAKING POTATO
1 CARROT
2 BELL PEPPERS
1 SMALL EGGPLANT (ABOUT 12 OZ)
1 MEDIUM ZUCCHINI (ABOUT 6 OZ)
2 LARGE YELLOW SQUASH OR ZUCCHINI (ABOUT 14 OZ EACH)
6 OZ GREEN BEANS
1 LB BROCCOLI RABE
1 PKG (8 OZ) SLICED MUSHROOMS
1 CELERY STALK
FRESH THYME
FRESH ROSEMARY
8 SLICES FIRM WHITE BREAD
4-LB BONE-IN PORK LOIN ROAST
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 6 OZ EACH)
1 LB BONELESS, SKINLESS CHICKEN THIGHS,
1 LB TURKEY TENDERLOINS
1 LB HOT ITALIAN SAUSAGE
FOUR 1-IN.-THICK SALMON STEAKS (ABOUT 7 OZ EACH)
1 CUP CUT GREEN BEANS
½ CUP SHREDDED REDUCED-FAT CHEDDAR
CUP REFRIGERATED BASIL PESTO
APPLE CIDER
1 CARTON (32 OZ) CHICKEN BROTH
1 CAN (14.5 OZ) CHICKEN BROTH
1 CAN (28 OZ) DICED TOMATOES IN JUICE
1 CAN (16 OZ) CANNELLINI BEANS
1 CAN (8 OZ) WHOLE-BERRY CRANBERRY SAUCE
1 JAR (12 OZ) ONION GRAVY
12 OZ TOMATO SAUCE
12 OZ MINI RIGATONI PASTA
POULTRY SEASONING
¼ CUP DRY WHITE WINE
SALT
PEPPER
OLIVE OIL
CANOLA OIL
FLOUR
LIGHT BROWN SUGAR
DIJON MUSTARD
SEASONED DRIED BREAD CRUMBS
OCTOBER 8 TO OCTOBER 14
2 GALA APPLES
1 LIME
2 ONIONS
1 LARGE SWEET ONION
5 MEDIUM YUKON GOLD POTATOES
2 LARGE RUSSET POTATOES
8 VERY SMALL RED POTATOES
2½ LB SWEET POTATOES
4 CARROTS
1 PKG BABY CARROTS
4 LARGE BELL PEPPERS
2 LEEKS
1 BUNCH CILANTRO
1 BUNCH CHIVES OR PARSLEY
1 BUNCH BASIL (OPTIONAL)
8 OZ LEAN GROUND BEEF
1 PORK TENDERLOIN (ABOUT 1 LB)
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 7 OZ EACH)
1 TURKEY OR BEEF KIELBASA (14 OZ)
1¼ LB FLOUNDER, TILAPIA OR CATFISH FILLETS
2 LB MUSSELS
2 BOXES (10 OZ EACH) CHOPPED SPINACH
1 CONTAINER (8 OZ) REDUCED-FAT SOUR CREAM
½ CUP PART-SKIM MOZZARELLA
1½ CUPS SHREDDED MONTEREY JACK CHEESE
¼ CUP MEXICAN BLEND SHREDDED CHEESE
EGG (1 LARGE)
1 CAN (14.5 OZ) CHICKEN BROTH
1 CAN (14.5 OZ) DICED TOMATOES WITH GARLIC
1 CAN (10.75 OZ) CONDENSED CREAM OF CELERY SOUP
1 CAN (11 OZ) WHOLE-KERNEL CORN
1 JAR (25 OZ) FRA DIAVOLO SAUCE OR OTHER SPICY MARINARA
1 CUP SALSA
CAPERS
12 OZ LINGUINE
ORZO PASTA
LIGHT MAYONNAISE
LOW-SODIUM OLD BAY SEASONING (MCCORMICK)
1½ CUPS PANKO BREAD CRUMBS
SALT
PEPPER
VEGETABLE OIL
NONSTICK SPRAY
FLOUR
HONEY-DIJON MUSTARD
COUNTRY-STYLE DIJON MUSTARD
DRIED THYME
DRIED OREGANO
GROUND NUTMEG
FENNEL SEEDS
OCTOBER 15 TO OCTOBER 22
1 LEMON
1 LIME
1 LARGE ONION
3 MEDIUM ONIONS
1 MEDIUM RED ONION
1 SMALL RED ONION
1 HEAD GARLIC (1 CLOVE)
1 SMALL PIECE FRESH GINGER
6 SMALL RED POTATOES
1 PLUM TOMATO
2 LARGE CARROTS
3 SMALL PARSNIPS
1 SMALL RUTABAGA
2 SMALL RED BELL PEPPERS
1 JALAPEÑO PEPPER
2 AVOCADOS
6 OZ SNOW PEAS
1 HEAD LETTUCE
1 BUNCH SCALLIONS
1 BUNCH CILANTRO
BREAD (FOR ½ CUP COARSE FRESH BREAD CRUMBS)
1½-LB BONELESS SIRLOIN STEAK
2 LB CUBED BEEF STEW MEAT
1 ROASTING CHICKEN (5½ LB)
4 BONELESS, SKINLESS CHICKEN BREASTS (1¼ LB)
2 CUPS COOKED CHICKEN
2 TURKEY THIGHS (ABOUT 2 LB)
4 CATFISH FILLETS (6 TO 8 OZ EACH)
1 BAG (10 OZ) CUT BELL PEPPERS (MIXED RED AND GREEN)
3 CUPS 1% LOWFAT MILK
½ CUP REDUCED-FAT SOUR CREAM
1 CONTAINER (32 OZ) PLAIN LOWFAT YOGURT
2 OZ -LESS-FAT CREAM CHEESE (NEUFCHÂTEL)
4 OZ SHREDDED REDUCED-FAT EXTRA-SHARP CHEDDAR
4 OZ SHREDDED PART-SKIM MOZZARELLA
GRATED ROMANO CHEESE
1 CONTAINER (16 OZ) FRESH SALSA
1 BAG (1 LB 4 OZ) DICED POTATOES AND ONIONS
HORSERADISH
1 CAN (14.5 OZ) CHUNKY PASTA-STYLE TOMATOES
1 CAN (15 OZ) BLACK BEANS
1 CAN (8.75 OZ) WHOLE-KERNEL CORN
1 CAN (16 OZ) WHOLE CRANBERRY SAUCE
8 OZ CURLY OR REGULAR ELBOW MACARONI
½ CUP ORANGE MARMALADE
½ CUP SALT-FREE SOUTHWESTERN CHIPOTLE MARINADE
½ CUP TERIYAKI SAUCE
FAT-FREE RED-WINE VINAIGRETTE
8 FAT-FREE FAJITA-SIZE FLOUR TORTILLAS
1 CUP PECANS
1 SLOW COOKER LINER (WE USED REYNOLDS)
SALT
PEPPER
HONEY MUSTARD
SUGAR
CORNSTARCH
CHILI POWDER
GROUND CUMIN
DRIED THYME
OCTOBER 23 TO OCTOBER 31
3 LARGE ONIONS
1 SMALL RED ONION
1 HEAD GARLIC (6 CLOVES)
1 SMALL PIECE FRESH GINGER
1 LB RED-SKINNED POTATOES
2 SMALL TOMATOES
1 MEDIUM CARROT
1½ LB BUTTERNUT SQUASH (OR 3½ CUPS FROZEN BUTTERNUT SQUASH CHUNKS)
1 RED BELL PEPPER
1 SEEDLESS CUCUMBER
2 HEADS OR TWO 10-OZ BAGS CHOPPED ROMAINE LETTUCE
1 BAG (6 OZ) BABY SPINACH
8 SCALLIONS
1 BUNCH CILANTRO
1 BUNCH PARSLEY
FRESH DILL
ONE 1¼-LB BONELESS PORK BUTT (SHOULDER)
4 CHICKEN THIGHS (1¼ LB)
1 LB CHICKEN TENDERS
4 CENTER-CUT PIECES SALMON FILLET (5 TO 6 OZ EACH)
1 PACKAGE (14 OZ) SEAPAK TILAPIA TENDERS
1 LB FROZEN PEELED MEDIUM SHRIMP
1 BOX (10 OZ) CHOPPED SPINACH
4½ CUPS MILK
1 STICK BUTTER
¾ CUP REDUCED-FAT SOUR CREAM
2 OZ REDUCED-FAT CREAM CHEESE
1 CONTAINER (15 OZ) PART-SKIM RICOTTA
CUP SHREDDED JACK CHEESE
2 (1 OZ EACH) MOZZARELLA STRING CHEESE
6 OZ FETA CHEESE
5 OZ GORGONZOLA CHEESE
5 OZ FONTINA CHEESE
GRATED PARMESAN
EGG (1 LARGE)
2 CANS (14.5 OZ) CHICKEN BROTH
1 CAN (14.5 OZ) DICED TOMATOES
1 CAN (14 OZ) CRUSHED TOMATOES IN PURÉE
1 JAR (4 OZ) CHOPPED PIMIENTOS
1 JAR (14 OZ) MEATLESS SPAGHETTI SAUCE
CUP PIZZA SAUCE
1½ CUPS JARRED MILD GREEN SALSA
1 LB MINI PENNE PASTA
TWELVE 6 X 3-IN. STRIPS NO-BOIL LASAGNA NOODLES
2 CUPS 5-MINUTE RICE
1 PACKET BEEFY-ONION SOUP MIX (FROM A 2.2-OZ BOX)
1 PKT ONION SOUP MIX (FROM A 2-OZ BOX)
SOY SAUCE
CREAMY MUSTARD SPREAD (SUCH AS DIJONNAISE)
½ CUP RED CURRANT JELLY
DICED OLIVES (BLACK OR KALAMATA) GREEK SALAD DRESSING
BLACK OLIVES
1 PKG (10 OZ) PREBAKED MINI 8-IN. PIZZA CRUSTS
5 CORN TORTILLAS
PLAIN DRY BREAD CRUMBS
SALT
PEPPER
OIL
FLOUR
GROUND CUMIN
DRIED OREGANO
SWEET PAPRIKA
SESAME SEEDS
CARAWAY SEEDS