CUP DRY WHITE WINEDECEMBER 1 TO DECEMBER 7
2 LARGE ONIONS
2 MEDIUM ONIONS
1 HEAD GARLIC (6 CLOVES)
2 LB RED POTATOES
2 PLUM TOMATOES
1 PT CHERRY OR GRAPE TOMATOES
4 CARROTS
1 RED BELL PEPPER
3 CELERY STICKS
1 HEAD ROMAINE LETTUCE
1 LB FRESH KALE
3 SCALLIONS
FRESH CHIVES OR SCALLIONS
1 BUNCH PARSLEY
4 SLICES FIRM WHITE BREAD
5 STRIPS THIN-SLICED BACON
5 SLICES TURKEY BACON
ONE 4-LB EYE-ROUND BEEF ROAST
1½ LB LEAN GROUND BEEF
1½ LB LEAN GROUND PORK
4 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 5 OZ EACH)
8 CHICKEN DRUMSTICKS (2¼ LB)
1½ LB COD, HADDOCK, HAKE OR OTHER FIRM WHITE FISH FILLET
6 CUPS WHOLE MILK
8 TBSP BUTTER
1 TUB (15 OZ) PART-SKIM RICOTTA
12 OZ SHREDDED PART-SKIM MOZZARELLA
EGGS (2 LARGE)
1 PKG (10 OZ) PREBAKED THIN PIZZA CRUST
2 CANS (11 OZ) VACUUM-PACKED CORN
1 CAN (5 OZ) EVAPORATED MILK (NOT SWEETENED CONDENSED MILK)
¾ CUP PASTA SAUCE (360 MG SODIUM OR LESS PER ½ CUP)
¼ CUP JARRED ROASTED RED PEPPERS
½ CUP KETCHUP OR TOMATO CHILI SAUCE
9 OVEN-READY LASAGNA NOODLES (FROM AN 8-OZ BOX)
LIGHT MAYONNAISE
1 PKT (1.8 OZ) WHITE SAUCE MIX
OLD BAY SEASONING
2 CHICKEN BROTH CUBES
1 PKG (10 OZ) PREBAKED THIN PIZZA CRUST
½ CUP SWEET OR BITTER ORANGE MARMALADE
CUP DRY WHITE WINE
SALT
PEPPER
OLIVE OIL
FLOUR
DIJON MUSTARD
CHILI POWDER (MILD, HOT OR A MIX OF BOTH)
GROUND CUMIN
GROUND NUTMEG
GROUND MIXED PEPPERCORNS OR BLACK PEPPERCORNS
DRIED BASIL
DRIED TARRAGON
DECEMBER 8 TO DECEMBER 14
1 LARGE GRANNY SMITH APPLE
1 LEMON
5 MEDIUM ONIONS
1 HEAD GARLIC (8 CLOVES)
2 MEDIUM SWEET POTATOES (1¼ LB)
3 SMALL PARSNIPS OR CARROTS
6 CARROTS
3 MEDIUM ZUCCHINI (ABOUT 1½ LB)
8 OZ GREEN BEANS
3 OZ BABY SPINACH
1 BUNCH CILANTRO
8 SLICES BACON
4 THIN-CUT LOIN PORK CHOPS (1¼ LB)
2-LB BONELESS PORK SHOULDER
2-LB BONELESS LAMB SHOULDER
3 CUPS BITE-SIZE PIECES COOKED CHICKEN
1 LB COD OR SCROD FILLET
1 PKG (10 OZ) PEAS
1 BOX (10 OZ) CHOPPED KALE
1 SHEET PUFF PASTRY (FROM A 17.25-OZ BOX)
1 CUP HALF-AND-HALF
2 TBSP BUTTER OR MARGARINE
CRUMBLED FETA CHEESE
EGG (1)
1 CUP APPLE CIDER
1 CAN (14.5 OZ) CHICKEN BROTH
2 CANS (15.5 OZ EACH) BLACK BEANS
1 CAN (14.5 OZ) DICED TOMATOES
1 CAN (14.5 OZ) SALSA-STYLE TOMATOES
1 CAN (19 OZ) CANNELLINI BEANS
1 CAN (19 OZ) CHICKPEAS
1 CAN (13.75 OZ) WHOLE ARTICHOKE HEARTS
1 JAR (14 OZ) SPAGHETTI SAUCE
1 CUP ALFREDO SAUCE
12 OZ FUSILLI PASTA
2 BOXES (8 OZ) YELLOW-RICE MIX
GREEK HERB SEASONING
1 CHICKEN BOUILLON CUBE
¼ CUP SLICED OR SLIVERED ALMONDS
¼ CUP GOLDEN RAISINS
SALT
PEPPER
VEGETABLE OIL
DIJON MUSTARD
FLOUR
GROUND CUMIN
CRUSHED RED PEPPER
SMOKED PAPRIKA
DRIED THYME
DRIED SAGE
DECEMBER 15 TO DECEMBER 22
2 LEMONS
2 LARGE ONIONS
2 MEDIUM ONIONS
4 HEADS GARLIC (24 CLOVES)
4 LARGE RIPE TOMATOES
3 PLUM TOMATOES
2 MEDIUM CARROTS
1 LB ZUCCHINI OR YELLOW SQUASH
1 MEDIUM ZUCCHINI (ABOUT 6 OZ)
1 MEDIUM EGGPLANT
1 BAG (10 OZ) FRESH SPINACH
1 BUNCH BASIL
FRESH ROSEMARY
1 BONELESS BEEF CHUCK ROAST (5 LB)
1 LB CHUCK STEW MEAT
8 CHICKEN THIGHS (2 LB)
2 TURKEY BREAST TENDERLOINS (ABOUT 2 LB)
2 TURKEY THIGHS (ABOUT 2 LB)
1½ LB HALIBUT, HAKE OR COD FILLET
4 FLOUNDER FILLETS (ABOUT 6 OZ EACH)
2 TBSP BUTTER OR MARGARINE
GRATED PARMESAN
1 PKG (14 OZ) FIRM TOFU
1 CAN (14.5 OZ) CHICKEN BROTH
1 CAN (28 OZ) FIRE-ROASTED DICED TOMATOES
1 CAN (14.5 OZ) PETITE DICED TOMATOES WITH GARLIC AND ONION OR ITALIAN-SEASONED
1 CAN (15 OZ) RED KIDNEY BEANS
1 CAN (15 OZ) BLACK BEANS
1 CAN (15 OZ) PINTO BEANS
1 CAN (11 OZ) MEXICAN-STYLE CORN
1 CAN (4.5 OZ) CHOPPED GREEN CHILES
1 LB LINGUINE OR SPAGHETTI
1 BOX (5.8 OZ) ROASTED GARLIC AND OLIVE OIL FLAVORED COUSCOUS
½ CUP LIGHT MAYONNAISE
CUP WASABI MAYONNAISE
CUP CORNFLAKE CRUMBS
1 CUP DRY RED WINE, OR 1 CUP CHICKEN BROTH PLUS 1 TBSP RED-WINE VINEGAR
SALT
PEPPER
OLIVE OIL
VEGETABLE OIL
NONSTICK SPRAY
FLOUR
GROUND CUMIN
GARLIC SALT
DRIED ROSEMARY
DRIED SAGE
DRIED THYME
DECEMBER 23 TO DECEMBER 31
1 LEMON
2 LIMES
4 MEDIUM ONIONS
1 HEAD GARLIC (6 CLOVES)
1 LB RED-SKINNED POTATOES
2 RIPE TOMATOES
2 LARGE RIPE PLUM TOMATOES
1 PT CHERRY TOMATOES
1 MEDIUM RED BELL PEPPER
1 BUNCH (ABOUT 1 LB) BROCCOLI FLORETS
1 BAG (5 OZ) BABY ARUGULA BLEND OR OTHER SALAD MIX
1 BAG (12 OZ) FRESH SPINACH
1 BUNCH PARSLEY
1 BUNCH CILANTRO
1 BUNCH BASIL
14 SLICES BACON
16 SMALL SLICES 70%-LESS-FAT TURKEY PEPPERONI (SUCH AS HORMEL)
12-OZ FLANK STEAK
FOUR 4-OZ BONELESS THIN-CUT PORK CHOPS
1 FULLY COOKED 7- TO 8-LB SPIRAL-SLICED BONE-IN HALF-HAM
1 LB CHICKEN THIGHS
1¼ LB GROUND TURKEY
1 LB RAW MEDIUM SHRIMP
1 LB SEA, BAY OR CALICO SCALLOPS
1 BOX (8 OZ) VIDALIA ONION RINGS
TEXAS TOAST (½ AN 11.25-OZ BOX)
2 CUPS WHOLE MILK
2 TBSP BUTTER OR MARGARINE
½ CUP SHREDDED ITALIAN 6-CHEESE BLEND
½ CUP GARLIC-AND-HERB SPREADABLE CHEESE (SUCH AS ALOUETTE)
GRATED PARMESAN
EGG (1 LARGE)
2 CUPS POMEGRANATE JUICE
3 CANS (14.5 OZ) CHICKEN BROTH
2 CANS (14.5 OZ EACH) FAT-FREE REDUCED-SODIUM CHICKEN BROTH
1 CAN (14.5 OZ) DICED TOMATOES WITH GREEN CHILES
1 CAN (15 OZ) BLACK BEANS
1 CAN (15 OZ) CANNELLINI OR OTHER WHITE BEANS
1 CAN (10 OZ) CHICKPEAS
1 CAN (15.25 OZ) WHOLE-KERNEL CORN
1 CAN (14.5 OZ) WHOLE-KERNEL CORN
1 CAN (5 OZ) SOLID LIGHT TUNA IN OLIVE OIL
1 JAR (12 OZ) ROASTED PEPPERS, PREFERABLY RED AND YELLOW
½ CUP JARRED ROASTED YELLOW OR RED PEPPERS
1 JAR (4 OZ) SLICED PIMIENTOS
¼ CUP SLICED OLIVES (PREFERABLY PIMIENTO-STUFFED)
2½ CUPS MARINARA SAUCE
1 LB BOW-TIE PASTA
12 OZ PASTA (ANY SHAPE)
COARSE-GRAIN MUSTARD
1 BAG (9 OZ) TORTILLA CHIPS
¾ CUP ITALIAN-SEASONED DRIED BREAD CRUMBS
¾ CUP MAPLE OR PANCAKE SYRUP
2 TBSP RAISINS (OPTIONAL)
SALT
PEPPER
OLIVE OIL
VEGETABLE OIL
RED-WINE VINAIGRETTE
FLOUR
CORNSTARCH
GROUND CUMIN
DRIED OREGANO
DRIED THYME