Last Grocery List and Recipes (Includes FULL Easter Menu) - The Prepared Table

Updated: Apr 11, 2020

Groceries for Week 7 (Includes a Full Easter Menu). April 6-12


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


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:



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


1 box vanilla wafers

1 box Graham crackers






garlic powder

Red Pepper Flakes

Italian seasoning

Cayenne pepper


Rosemary or herb de provence






1 box small shaped pasta

1 box penne

2 boxes linguine

3 cups rice


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


2 bags Broccoli florets

2 bags cauliflower florets

1 bag peas

3 containers cool whip

1 premade pie shell



Olive Oil

Instant Coffee (optional)

Vegetable oil


Peanut Butter (smooth)



yellow mustard

Soy sauce

1 cup walnuts

1 bottle Blue cheese dressing

Kentucky Bourbon

Maple Syrup

White Soda


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)


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


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


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)



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.


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


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


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:


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


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

Yields: 6-8

For cornbread:

¾ cup all-purpose flour

⅓ cup cornmeal (yellow is preferred)

⅓ cup sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

2 Tablespoons melted butter

¾ cup milk

1/8 cup oil

1 egg

For Filling:

1 pound Hamburger

1 Large Onion finely chopped

½ pound bacon chopped into 1 inch pieces (save the other half for your bacon green beans)

2 cans Black Beans (drained)

2 cans Red Kidney Beans (drained)

2 cans Navy (northern) beans (drained)

½ Cup Ketchup

½ Cup molasses

¼ Cup yellow Mustard

¾ cup brown sugar

2 teaspoons garlic powder

2 teaspoons black Pepper

1 teaspoon cayenne pepper


Prepare your filling in a large pot. Fry together hamburger, bacon, and onion. Once fully cooked add the remaining ingredients. Mix well and set to the side.

To prepare the cornbread topping, add all the ingredients together in a mixing bowl. Mix just until the ingredients are combined.

In a 9x13 baking dish, pour in the filling. Be sure it is spread evenly on the bottom of the dish.

Gently pour the cornbread mix over the top of the filling. Spread it across the top, making certain the mixture reaches the edges of the pan.

Bake at 325 F for about 45-50 minutes, or until the cornbread is brown, fully cooked, and not raw in the middle.

Serve hot from the oven.

Oven Roasted Carrots

Prep and Cook Time: about 30 minutes

Serves: 6-8

3 Tablespoons olive oil

1 ¼ Teaspoons salt

Ground black pepper to taste

1 teaspoon dried Thyme or parsley

12 Fresh carrots


Preheat oven to 400 degrees

Slice the unpeeled carrots diagonally into 1 ½ inch long pieces. If your carrots are thick, cut them in half first.

In a large bowl, place olive oil, kosher salt and ground black pepper in a large bowl.

Whisk to combine.

Place the carrots in the bowl and toss to coat thoroughly.

Place them on a rimmed cookie sheet in a single layer.

Roast in the oven for about 20 minutes or until tender and browned.

Remove from the oven and sprinkle with dried thyme or parsley.

Cherry & Pineapple Dump Cake

Prep and Cook Time: 1 ¼ hours


1- 20 ounce can crushed pineapple

1 box of yellow or white cake mix

1- 20 ounce can cherry pie filling

1 stick of butter


In a 9x13 inch pan, dump in undrained pineapple, add cherry pie filling and spread evenly to the edges of the pan.

Over your fruit sprinkle your dry/unprepared cake mix.

Drizzle melted butter over the cake mix.

Bake at 350 F for about an hour.

Pasta Carbonara

Prep and Cook Time: about 45 minutes

Serves: 8-10

2 pounds or 2 boxes pasta (linguini is preferred)

1 pound chopped bacon

2 teaspoons garlic powder

1 Tablespoon parsley chopped

1 small onion diced

4 egg yolks

¾ cup heavy cream

1 Cup parmesan cheese shreds

½ teaspoon Salt & ¼ teaspoon Pepper


In a large saucepan, fry your bacon and onion together, cooking the bacon until it is crispy. Do not drain the grease.

Turn off heat, allowing the bacon and onions to cool a bit. Begin to prepare the pasta.

In a large pot of heavily salted, boiling water, add pasta. Cook to al dente. Drain, cover to keep warm and set to the side.

In the large pan of bacon and onions, add in the garlic, heavy cream, parmesan cheese, and egg yolks. Mix together well, making sure that the sauce is fully combined, add in the drained pasta, making certain the sauce coats all the pasta. Add in salt, pepper and parsley.

Serve while still hot.

Cast-iron Rosemary Bread

Prep and Cook Time: If possible, prep the dough in the morning. Cook time is about 40-45 minutes

Yields: 1 large loaf


3 cups all-purpose flour

2 teaspoons garlic powder

1 Tablespoon finely chopped rosemary or Herb de Provence

1 ¼ teaspoons salt

¾ teaspoon black pepper

½ teaspoon active yeast

1 ½ Cups lukewarm water


In a large mixing bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

Add water to create a wet, sticky dough.

Cover with plastic wrap and let stand at room temperature for as long as you can, at least 3 hours, up to 12.

Prepare a 10-inch cast iron skillet by spray it with non stick cooking spray. You may also use a regular cookie sheet.

Once the dough has rested and risen, gently shape dough into a round ball.

Place it into the prepared skillet. Loosely cover it with plastic wrap and let stand at room temperature until dough has doubled in size, about 2 hours.

Preheat oven to 450 F. Place into oven and bake until brown, about 30-40 minutes.

Serve with butter

Peach Cobbler

Prep and Cook Time: about an hour



½ Cup butter

1 Cup flour

Pinch of salt

1Tablespoon baking powder

1 Cup milk

1 Cup Sugar


1 Tablespoon lemon juice

4 Cups peach slices (fresh or canned)

1 teaspoon ground cinnamon

1 Cup sugar divided