| shredded cheese, 1/3 cup check fridge | 1 | Quesadillas | 1-Fri. |
| Parmesan, 3 oz (90gr) check fridge | 1 | Shrimp, Scallop and Mushroom Risotto | |
| milk, 1 cup 8 oz (225ml) | 1,2,6 | Hot Spinach Salad | |
| eggs, 5 | 2,4 | Poached Eggs Bourguignon | 2-Sat. |
| Whole Roasted Chicken with Lemons | |||
| Carrot Coins | |||
| Homemade Chicken Noodle Soup | 3-Sun. | ||
| Baked Apples | |||
| Shepherd's Pie | 4-Mon. | ||
| Pork Chops with Spanish Rice | 5-Tues. | ||
| Chicken Noodle Soup | 6-Wed | ||
| Oatmeal Biscuits | |||
| leeks, 3 small or 2 medium | 1,2 | Choucroute Garnie | 7-Thurs. |
| spinach, fresh, 6 - 8 oz (200gr) | 1 | ||
| carrots, 8 - 9 | 2,3 | Pantry Items to Check |
|
| lemons, 2 small | 2 | good olive oil, 3 tbs | 1 |
| potatoes, 4 - 5 | 2,4 | brown sugar, 5 tbs | 2,3 |
| celery, 6 - 7 stalks check fridge | 3,4,5 | sugar, 1 tbs | 1,6 |
| mushrooms, 8 oz | 1,4 | olive oil, | all |
| apples. 2 | 3 | flour, 3/4 - 1 1/4 cup | 6 |
| green pepper | 4,5 | baking powder, 2 tsp | 6 |
| baking soda, 1/2 tsp | 6 | ||
| oatmeal - optional 1/2 cup | 6 | ||
| cornstarch (maizena) 4 tbs | 2 | ||
| cinnamon, 2 tsp | 3 | ||
| peppercorns | 7 | ||
| ham or beef, thin slices 3 - 4 | 1 | salt | |
| shrimp, 4 oz (120gr) | 1 | juniper berries | 7 |
| scallops, 4 oz (120gr) | 1 | sesame seeds, toasted | |
| chicken, 1 whole for roasting | 2,3,6 | garlic powder | |
| ground beef, 8 oz (250gr mince) freezer | 4 | fennel seeds | |
| pork chops, 2 - 4 12 oz (350gr) | 5 | paprika, | |
| sausages, 12 oz (350gr) | 7 | chili powder | 5 |
| dry mustard (Coleman's?) | |||
| dried basil | 3 | ||
| bay leaf (laurel) | 7 | ||
| bouquet garni | |||
| chives | |||
| dried oregano | 4 | ||
| tortillas, left from last week 2 | 1 | dried parsley | 1 |
| egg noodles, 12 oz bag | 3,6,7 | dried rosemary | |
| tomatoes, 15 oz can (450gr tin) | 5 | dried (rubbed) sage | |
| sauerkraut, 14 oz can (300gr bag) | 7 | dried summer savory | |
| dried tarragon | 3 | ||
| dried thyme | 1,3 | ||
| ground ginger | |||
| nutmeg | |||
| whole grain mustard, | |||
| Dijon mustard, 1 tbs | 4 | ||
| white wine, 1 cup | 1,7 | soy sauce, | |
| red wine, 2 cups | 2,4 | ketchup, | |
| tomato paste - tube | |||
| Worcestershire sauce 1 tbs | 5 | ||
| fish stock, or chicken stock 2 1/4 cups | 1 | ||
| chicken stock, 4- 5 10 oz cans, 4 1/2 cups | 2,3,5 | ||
| beef stock, 10 oz can | |||
| chicken base, paste or powder | 3 | ||
| butter, 9 - 10 tbs | 1,2,3,6,7 | ||
| garlic, 8 - 9 cloves | 1,4,5,7 | ||
| onion, 5 - 6 small - medium | 1,3,4,5,7 | ||
| shallots, 2 - 3 | 2 | ||
| lentils, cup | |||
| olives, green or kalamata, garnish only | 1 | ||
| lemon juice 3 tbs | 6 | ||
| bread crumbs, | |||
| arborio rice, 3/4 cup | 1 | ||
| brown rice, 1/2 cup | 5 | ||
| basmati, | |||
| pasta, bite-size - penne? | |||
| spaghetti, | |||
| orzo | |||
| Balsamic vinegar, 2 tbs | 1,2 | ||
| sherry or red wine vinegar, 1/4 cup | 2 | ||
| walnut or sesame oil | |||
| truffle oil - optional | 1 |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated