Updated: Apr 11, 2020
Groceries for Week 7 (Includes a Full Easter Menu). April 6-12
Produce:
5 Onions
15 carrots
4 stalks celery
3 Lemons
4 cups peaches (fresh or canned)
1 green bell pepper
1 jalapeno
1 bunch parsley
2 romaine heart
1 granny smith apple
(Peppers and/or onions optional for calzones)
5 pounds Russet or yukon gold potatoes
4 cups blueberries
Meats:
4 pound ground beef
1 pound ground sausage
2 pounds bacon
1 ½ pound flank steak
Pepperoni and/or canadian bacon (optional for calzones)
10-15 Ham (your choice, for Easter)
Canned Goods:
2 cans (28 ounce) diced tomatoes
5 can (16 ounce) red kidney beans
1 can (16 ounce) white kidney beans
3 cans (10 ounce) beef stock
1 jar spaghetti sauce
1 jar marinara sauce
4 cans Black Beans
4cans Navy (northern) beans
1 can crushed pineapple
1 can cherry pie filling
1 can evaporated milk
2-6 green bananas (so they can ripen)
4-6 parsnips
(olives and/or pineapple optional for calzones)
Dry Goods:
Flour
Sugar
Brown sugar
Baking Powder
Baking Soda
Bread flour
3 cups Cocoa powder
2 bags Powdered Sugar
6 boxes vanilla instant pudding
1 box cherry jello
Yellow Cornmeal
2 boxes yellow or white cake mix
Cornstarch
1 box vanilla wafers
1 box Graham crackers
Spices:
Salt
Pepper
Oregano
Parsley
garlic powder
Red Pepper Flakes
Italian seasoning
Cayenne pepper
thyme
Rosemary or herb de provence
cinnamon
ginger
Cloves
nutmeg
Pasta:
1 box small shaped pasta
1 box penne
2 boxes linguine
3 cups rice
Dairy:
3 (6 ounces) shredded Parmesan
(6 ounces) shredded
(6 ounces) shredded
5 (8 ounces) cream cheese
3 dozen eggs
Sour cream
Buttermilk (optional)
1 gallon Milk
4 pounds Butter
3 pints heavy whipping cream
3- (8 ounce fresh mozzarella balls
1 container of ricotta
Frozen:
2 bags Broccoli florets
2 bags cauliflower florets
1 bag peas
3 containers cool whip
1 premade pie shell
Miscellaneous:
Yeast
Olive Oil
Instant Coffee (optional)
Vegetable oil
Vanilla
Peanut Butter (smooth)
Ketchup
molasses
yellow mustard
Soy sauce
1 cup walnuts
1 bottle Blue cheese dressing
Kentucky Bourbon
Maple Syrup
White Soda
Honey
1 bag peanut butter cups
Vegetable Shortening
Week #7
Pasta E Fagioli
Prep and Cook Time:45-60 minutes
Serves: 8-10
1 pound ground beef
1 pound ground sausage
1 onion finely chopped
3 carrots finely chopped
4 stalks celery finely chopped
2 cans (28 ounce) diced tomatoes, undrained
1 can (16 ounce) red kidney beans, drained
1 can (16 ounce) white kidney beans, drained
3 cans (10 ounce) beef stock
3 teaspoons oregano
2 teaspoons black pepper
5 teaspoons parsley
1-3 teaspoons red pepper flakes (optional)
1 jar (20 ounce) spaghetti sauce
1 cup cooked and drained pasta (your preference)
In a large soup pot, brown the meat, onions, carrots, and celery.
Once fully cooked, add in all remaining ingredients (besides the pasta).
Simmer for about 15-20 minutes.
Stir in the pasta right before you serve. Otherwise the pasta may absorb too much liquid from the soup.
Seve HOT
Italian Loaf
Prep and Cook Time: About 2 ½ hours
Yields: 1-loaf (French style, about 14 inches)
1 package or 2 ½ teaspoons active dry yeast
2 teaspoons Italian seasoning
1 ½ teaspoons salt
2 cups warm water (about 106°)
4 cups bread flour (all purpose flour will work, but bread flour is preferred for proper texture)
Instructions:
In a mixing bowl, add water and yeast. Allow the yeast to sit in the water, and activate for about 5 minutes. Add additional ingredients. Mix well for 5-8 minutes. The dough may be sticky, but able to be managed. If not, add a little more flour. Knead well. Allow the dough to rise, doubling in size. This should take 40-45 minutes. Knead the dough again and shape into a loaf on a sheet pan. Once again, let the dough rise until doubled and then bake in the oven for 45-60 minutes at 400°. The shape of your loaf will cause the cook time to vary, but your loaf should be a toasty brown color.
Brooklyn Blackout Cupcakes
Prep and Cook Time: 30 minutes + 30 minutes to cool and frost
Serves: about 24
Cupcakes:
Cupcake papers
3 Cups all-purpose flour
3 Cups granulated sugar
1 ½ cups cocoa powder
1 Tablespoon baking soda
1 ½ teaspoon salt
4 large eggs
½ Cup sour cream
1 Cup buttermilk
1 ½ Warm water + ½ instant coffee powder (Coffee powder is optional)
½ Cup vegetable oil
1 tablespoon vanilla extract
Frosting:
1 ½ Cup (3 Sticks) unsalted butter, softened
8 ounces (1 block) Cream Cheese, softened
1 ½ Cup unsweetened cocoa powder
1 tablespoon vanilla extract
⅛ teaspoon salt
7 Cups powdered sugar
¼ Cups heavy cream (more if needed for a better consistency)
Instructions:
Cupcakes:
Preheat oven to 350° degrees
Whisk together the flour, sugar,cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, sour cream, buttermilk, warm water, oil, and vanilla.
Beat on medium speed until smooth. About 1 minute.
Divide into the prepared cupcake pans, they should be ⅔ full.
Place and oven and cook until cake tester inserted into center comes out clean, about 12-15 minutes
Remove from oven and allow the cupcakes to cool completely before frosting.
Frosting:
In a large bowl (or bowl of a stand mixer), beat the butter and cream cheese until light and fluffy. About 2-3 minutes.
Carefully add the cocoa powder, vanilla, and salt.
Beat until combined.
With mixing speed on low, gradually add powdered sugar, one cup at a time.
When all of the powdered sugar has been added, beat in heavy cream.
Then add more to create a spreadable consistency.
The frosting should be on the thicker side, however it will thicken even more when the cake is refrigerated.
Spread frosting on the cupcakes and decorate as desired. Place in the refrigerator to chill for at least an hour before serving.
Oven Roasted Cauliflower & Broccoli Pasta
Prep and Cook Time:30-45 minutes
Serves: 6
6 Cups fresh broccoli florets chopped
6 Cups fresh cauliflower florets chopped
4 Tablespoons extra olive oil, divided
1 3/4 teaspoons salt, divided
1/4 teaspoon black pepper, divided
1 box penne pasta
1 cup shredded parmesan cheese
3 tablespoons lemon juice
1 tablespoon garlic powder
Instructions:
Preheat oven to 475º F, and boil a large pot of water on the stove.
On a sheet pan, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. On a second sheet pan, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Ensure the veggies are spread out on the pans and not overlapping each other.
Place cauliflower in the oven and roast for 6 minutes; then add broccoli to the oven. Roast them both for 7 minutes before stirring both cauliflower and broccoli. Roast the veggies for about 10-12 minutes more, until they have begun to brown. Remove from oven and set to the side.
Add Pasta to boiling pot of water. Cook to al dente. RESERVE 1 cup of the starchy cooking water, and then drain the pasta.
In a large bowl, combine the veggies with the pasta, parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta . While stirring, SLOWLY add in enough cooking water until you reach your desired consistency.
Taste and adjust as needed.
Serve while hot.
Eleanor's Breadsticks
Prep and Cook Time: about 2 hours
Yields:14 breadsticks
1 cup water warm
1 Tablespoon active yeast
2 Tablespoons butter softened
1 egg
3 ¼ Cups Flour
¼ Cup sugar
1 teaspoon salt
3 tablespoons butter melted
garlic salt and Italian seasoning to taste
Instructions:
Combine all ingredients (besides the
melted butter, Garlic salt and Italian seasoning) in a mixing bowl.
Knead the dough for about 5 minutes.
After the kneading, the dough will be soft and slightly sticky, however of the dough remains too sticky to handle, add a little more flour.
Add the dough ball to a greased bowl. Cover with plastic wrap and let rise one hour, until nearly double in size. Gently dump the dough on a floured surface, and divide it into 14 pieces. Roll the dough to form a breadstick shape.
Place them on a greased sheet pan, and allow them to rise for another 30 minutes.
Bake them at 350 F for 15-20 minutes, or until they are brown.
After removing them from the oven, brush with melted butter and sprinkle with a small amount of garlic salt and italian seasoning.
Serve hot or cold...but hot is better!
Peanut Butter Crumble Pie
Prep and Cook Time:
Serves:8
1 prebaked pìe crust 9-ìnch
Hidden Crumble:
1/2 cup powdered sugar
1/4 cup creamy peanut butter
Peanut Butter Fìllìng:
1 small box ìnstant vanìlla puddìng mìx
1 1/2 cups mìlk
1/2 cup peanut butter
1 cup of cool whìp + some for the top of the pie
Instructions:
In a mixing bowl, combine the crumble ingredients. Set to the side
In a separate mixing bowl, Combine the filling ingredients, until light and fluffy.
To assemble, add ½ the crumble to the bottom of your baked pie crust. Press down lightly to form a layer. Then add the filling over the crumble.
Spread it evenly and add the remaining cool whip and crumble over the top.
Cover and refrigerate until ready to serve.
Cornbread Casserole
Prep and Cook Time:1 ½ hours