NOTE: Total amounts needed for certain ingredients are stated in parentheses, just in case you already have these items in your kitchen and do not need to buy them.
STAPLE PANTRY ITEMS (Always make sure you have these staples on hand - these are essential ingredients you should always need.)
Salt, preferably kosher
Ground black pepper
Oils (extra-virgin or virgin olive oil, corn, vegetable)
All-purpose flour
Granulated sugar
Jar preminced garlic
Cooking spray
Unsalted butter
PRODUCE
2 cups broccoli florets
8 medium red potatoes
6 whole cloves garlic
1 bunch fresh chives (4 tablespoons chopped)
1 onion (1 cup diced)
1bunch celery (1 cup diced)
1 bag (6 cups) baby spinach leaves
2 large zucchini
1 lemon
MEATS, POULTRY & SEAFOOD
2 pounds ground turkey breast
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
2 (15-ounce) cans tomato sauce
Orzo pasta (12 ounces)
Artichoke hearts (oil or water-packed) (1/2 cup coarsely chopped)
8 cups reduced-sodium chicken broth
Chili sauce (1 cup)
Dijon mustard (2 teaspoons)
Cider vinegar (1/2 cup)
White wine vinegar (2 tablespoons)
Brown sugar (1/2 cup)
Dried thyme (2 teaspoons)
Dried oregano (1 teaspoon)
Dry mustard (1 teaspoon)
Salt-free garlic and herb seasoning or poultry seasoning (2 teaspoons)
Hot sauce, optional
Walnut pieces (1/3 cup)
Dried cranberries (1/3 cup)
Seasoned dry bread crumbs (2 tablespoons)
Prepared basil pesto (2 tablespoons)
Apricot preserves (1/4 cup)
CHEESE & DAIRY
1 egg
Light sour cream (1 1/3 cups)
8 ounces shredded cheddar cheese
Grated parmesan cheese (1/4 cup plus 2 tablespoons)
FREEZER
Frozen puff pastry (1 sheet)
Vanilla frozen yogurt or ice cream (2 cups)
MISCELLANEOUS
Pomegranate juice (1/2 cup)
