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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