Main Courses Shopping List: Week 8 Winter II

Menu for the Week
Red Sauced Shrimp	1
Roast Cornish Hens	2
Meat Loaf Florentine	3
Chicken with Mustard Sauce	4
Pork Tenderloin with Brussels Sprouts	5
Chicken Stroganoff	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 2 - 3 tbs	1,5,6
flour, 1/4 cup	6
brown sugar, 1 tbs	5
red pepper flakes, 1/2 - 1 tsp optional	1
paprika, 1 tbs	6
dried basil, 1 tsp	3
dried parsley, 2 tsp	3
dried rosemary, 2 tsp	2
dried sage, 2 tsp	2
dried thyme, 5 tsp	2,3,4,6
soy sauce, 2 tbs	1
ketchup, 3/8 cup	1,3
whole grain mustard, 2 tbs	4
Dijon-style mustard, 2 - 3 tbs	2,5,6
chicken stock, 1 cups (8oz, 240ml)	6
beef stock, 1 cup (8oz, 240ml)	6
garlic, 5 - 6 cloves	1,3
onions, 4 - 5	3,4,5,6
lemon juice, 1 tbs	2
dried bread crumbs, 1/2 cup	3
pasta, bite-size, 1 1/4 cups (4.2oz, 125gr)	6
sesame oil, 1 tbs	1

Dairy
eggs, 2	3
Greek or plain yogurt, 4oz (120gr) save rest	6



Produce
mushrooms, 6oz (180gr)	3,6
ginger, small piece	1
green onions, 4 - 6	1
carrot, 1	3
celery, 1 rib optional	3
Brussels sprouts, 12 - 16	5

spinach, frozen, 8oz, (240gr) check freezer	3


Meat/Fish
shrimp, 12oz (360gr) cleaned	1
Cornish hen, 1 - 2 16oz (480gr) each, depending	2
on size / whether you want leftovers for lunch
ground beef (mince) 16oz (480gr)	3
chicken breasts, boneless, skinless, 4	4,6
pork tenderloin, 14oz (420gr)	5


Other
tomato sauce, 8oz, (240ml)	3


sherry, 2 tbs	1
white wine, 1/2 cup (4oz, 120ml)	4
red wine, 1 cup (8oz, 240ml)	2,3