Grocery Lists
Notes:
1. These lists contain all the items that you will need for each week. However, you likely won't need to purchase all of them, each week. For example, Garlic powder, Vanilla extract, and Olive oil will be used most weeks, but you likely won't have to buy them more than once. Take note of what you already have in your kitchen before you shop.
2. Most recipes, not all, are formatted to serve 6-8 people. Soups generally feed around 10.
3. If you need to double a recipe, praise the Lord! But, always account for your recipe ingredients first. The grocery lists do not reflect doubled recipes.
4. Although every recipe has been tested, altitudes, humidity, and other factors may change the finished outcome of the dish. Feel free to add and adjust each recipe as you see fit.
5. You will use large amounts of standard baking staples. Items like All-Purpose Flour, White, Brown, and Powdered Sugar, Baking Powder, Baking Soda, etc. It may be economical to shop in bulk with future meals in mind.
Groceries for Week 2. March 2-7
Produce:
2 Green Bell Pepper
1 jalapeno
Cilantro (optional but preferred for chili)
3 pounds of potatoes
4 Onions
Celery
Your preferred Taco fixings (lettuce, tomatoes, avocado, etc.)
1 bunch Asparagus
5 pounds of potatoes
1-pint raspberries (may use frozen)
1 large head Cauliflower or 2 crowns
Meats:
5 pounds good grade ground beef
1 pound ground pork
5-6 Chicken Breasts
1 pound Bacon
Canned Goods:
2 jars of salsa
1 Can Crushed Pineapple
2 Cans of Creamed Corn
2 cans black beans
1 can northern beans
1 can Kidney beans
1 can diced tomatoes(fire-roasted preferred)
1 can cherry pie filling
1 can green beans
1 can Carrots
1 can corn
1 can peas
1 jar raspberry preserve (seedless preferred)
2 cans beef broth
Dry Goods:
Brown Sugar
2 boxes Brownie mix
2 bags Chocolate chips (semi or milk)
1 bag mini chocolate chips
1 box Graham Crackers
Sugar
2 bags Powdered Sugar
Flour
Baking Powder
Baking Soda
2 cups of cocoa powder
Self-Rising cornmeal (yellow preferred)
1 devil's food cake mix
1 container Bread crumbs
½ cup Oatmeal
Spices:
Salt
Black Pepper
Garlic powder
1 package taco seasoning
Oregano
Parsley
Chili powder
dried mustard
Cayenne pepper
Pasta:
1 box penne
quinoa
Dairy:
2 dozen eggs
6-pound butter
2 (8 ounces) Cream Cheese
1 gallon Milk
2 bags (6 ounces) shredded sharp Cheddar
1 bag (6 ounces) shredded parmesan
Buttermilk (optional)
2 pints heavy cream
Frozen:
2 containers Cool whip Topping
1 pop-can pre-made buttermilk biscuits
Miscellaneous:
Ketchup
1 loaf of bread (your choice, for the meatloaf mixture)
Tin Foil
1 bag Reeses Peanut Butter Cups
Peanuts (optional for brownies)
14-18 Tortilla Shells (hard or soft)
1 bag of tortilla chips
Vanilla extract
1 bottle of V8 Tomato Juice
Vegetable oil
Worcestershire sauce
Coffee
Recipes for Week #2
Gram's Meatloaf
Prep and Cook time: about 1 ½ hours
Serves 6-8
Meat loaf:
2 pounds good grade hamburger
½ - ¾ green bell pepper cut into small pieces
2 eggs
Salt and pepper to taste
1 medium onion minced
4 slices of bread pinched into small pieces
½ cup of milk
½ tsp garlic powder
Tin foil
Topping:
⅓ Cup of ketchup
4-5 Tablespoons of brown sugar
Instructions:
Topping:
Mix and set aside for meatloaf.
Meatloaf:
Preheat oven to 375 F
Mix all ingredients thoroughly.
Place in Bread pan and cover with tin foil.
Bake at 375 F for about 30 minutes.
After 30 minutes.
Remove tin foil and drain grease.
Return meatloaf to oven and cook for 20 minutes.
Remove meatloaf after 20 minutes and add topping.
Cook meatloaf for additional 15 minutes or until done.
Stuffed Brownies
Prep and Cook Time: about an hour
Serves: 12+
2 boxes of brownie mix
1 bag chocolate chips
1 bag reese's peanut butter cups
4 Tablespoons butter
1 Cup chopped peanuts (optional)
Instructions:
Spray 9x13 with cooking spray, set aside.
Open enough reese's peanut butter cups to be able to line the bottom of the 9x13 pan (about 12, depending on the size of the candy) set to the side.
Prepare the brownie mix as shown on box.
Carefully place the peanut butter cups on the bottom of your greased pan.
Pour half of the brownie mix evenly across the bottom of the prepared pan.
Carefully place the peanut butter cups on the top of the brownie mix.
Pour over the remaining brownie mix, spreading it evenly over the candy.
Bake according to the box instructions.
While the brownies are still hot and fresh
from the oven, sprinkle the chocolate evenly across the top, allow the chips to melt and then spread the chocolate evenly across the top. Sprinkle with chopped peanuts if desired.
Serve warm or cool.
Crock-Pot Chicken Tacos
Prep and Cook Time: about 6 hours
Serves: 8
5-6 Chicken breast
1 jar of your favorite salsa
1 package taco seasoning
Preferred Taco Sides
Place all ingredients in a slow cooker and cook on high for about 5-6 hours or until chicken is fully cooked.
Shred the chicken in its broth and reduce the heat to low and let simmer for another hour.
Serve with all of your favorite taco fixings.
Yields enough for 18-20 Tacos
Serve on soft or crunchy tortillas, with your favorite Taco fixin's.
Pineapple Dream
Prep and Cook Time: 6 hours
Serves: 8
Crust:
2 ½ Cups graham cracker crumbs
½ Cup butter
2 Tablespoons sugar
pinch of salt
Filling:
4 ounce cream cheese, softened
½ Cup butter, softened
2 Cups powdered sugar
1 (8 ounce) whipped topping (cool whip), thawed
1 (20 ounce) can crushed pineapple, Drained well
Instructions:
Preheat oven to 300 F
Put graham crackers in a Ziploc bag and pound the junk out of them until they are crumbs.
Drain you pineapple super well, and then set it in the strainer and let it continue to drain while you bake.
Melt one Stick butter and add it to a bowl of 2 ½ cups of the graham cracker crumbs, salt and sugar. Reserve ½ cup of this crumb mix for later, and add the rest to the bottom of an 8x8 baking dish.
Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
In a mixing bowl, beat the cream cheese and butter together until fluffy.
Slowly add powdered sugar and mix until smooth.
Mix in 2 Tablespoons of drained pineapple.
Spread the cream cheese mixture over crust.
In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
Spread whipped topping mixture over the cream cheese layer.
Sprinkle the reserved graham cracker crumb mixture on the top.
Cover with plastic wrap.
Refrigerate for at least 4 hours.
Asparagus & Bacon Pasta
Prep and Cook Time: about 45-50 minutes
Yields 1-9x13 pan
1 bunch of Asparagus spears (about 1½ cups, chopped into bite size pieces)
1 pound/ box of dry Penne Pasta
4 Tablespoons butter
2 Cups Milk
8 ounces Cream cheese
6 ounces sharp Cheddar Cheese
4 ounces Parmesan Cheese
Salt and pepper to taste
1 pound bacon
Instructions:
Fry your bacon, set it to the side. KEEP the bacon drippings.
Prepare two large pots on the stove.
In one, cook your pasta until al dentè, add in chopped asparagus and allow the asparagus to cook with the noodles for 1 minute. Drain and set to the side.
In the other pot, on Medium heat, add milk, and melt in the butter, bacon drippings, and cream cheese.
Whisk until smooth.
Add in most of both types of cheese, reserving some to sprinkle on top the dish.
Once the sauce is melted together and combined, mix in the asparagus and noodles. Add Salt and Pepper to taste.
Pour everything into your 9x13 dish and sprinkle with the remaining cheese.
Place in the broiler and allow the top cheese to brown. Serve warm and enjoy.
Garlic Knots
Prep and Cook Time: about 30 minutes
Servings: 16 knots
1- 8 count can buttermilk biscuits
4 Tablespoons butter melted
2 Tablespoons parmesan cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley
Instructions:
Preheat oven to 400
Spray a large baking sheet with non-stick cooking spray, set aside.
Cut each biscuit in half and roll each half into a longer strand about 6-8 inch in length.
Tie each strand into a knot and tuck ends gently underneath.
Lay garlic knots on prepared baking sheet and set aside.
In a small bowl whisk together melted butter, parmesan, garlic powder, oregano, and parsley until combined.
Brush a little but of butter mixture over each knot and bake in the oven for about 10 minutes until browned.
Remove from oven and immediately brush with remaining butter mixture.
Granny's Chocolate Chip Cake
Prep and Cook Time: about an hour +30 minutes for the cake to cool
Yields 1- 9x13 pan or 2- 8 or 9 inch rounds
2 Cups all purpose flour
1 Cup packed brown sugar
½ cup sugar
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup butter
1 ¼ cups milk
3 eggs
½ cup mini chocolate chips, or chopped chocolate chips
1 ½ vanilla extract
Instructions:
In a mixing bowl, mix the butter, both sugars, and vanilla until the mix becomes fluffy and pale. This step is important for attaining a fluffy, light, texture.
Mix in the remaining ingredients and divide into two 9 or 8 inch round pans or put into your 9x13 baking pan.
Bake at 350° for 35-45 minutes or until the cake is fully baked.
Frost with Chocolate Frosting (see below for recipe) or sprinkle with powdered sugar or more chocolate chips.
Ericha's Easy Chocolate Frosting
1 cup softened butter
1/2 cup cocoa powder
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk depending on your desired consistency
In a mixing bowl, combine all ingredients, adding enough milk to get the desired consistency, and mix until fluffy and smooth.
Ericha's Fresh Chili
Prep and Cook Time: about 45 minutes
Serves: 6-8
1 pound hamburger
2 cans black beans
1 can northern beans
1 can kidney beans
1 bottle V8 tomato juice
1 can diced (fire-roasted preferred) tomatoes
1 onion (finely chopped)
1 stalk celery (finely chopped)
1 green pepper (finely chopped)
1 jalapeno, optional (finely chopped)
¼ cup chopped fresh cilantro, optional but highly encouraged
¼ Cup uncooked quinoa
3 Tablespoons chilli powder
1 ½ teaspoon salt to taste
1 teaspoon pepper
½ teaspoon garlic powder
Instructions:
In a large pot brown hamburger with your diced onion, salt, and pepper.
Drain your beans well, and add to pot, along with other ingredients.
Simmer for at least 30 minutes before serving, allowing for all the flavors to marry.
Sweet Cornbread
Prep and Cook Time: about 45 minutes
Yields: 1- 8 inch skillet
4 Cups self-rising corn meal (I prefer yellow corn meal)
2 ½ cups buttermilk* see tips for making your own
2 eggs
½ cup vegetable oil
½ cup sugar