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
Olive oil (1 tablespoon plus 4 teaspoons)
Jar preminced garlic (7 teaspoons)
Cooking spray
PRODUCE
1 large or 2 small onions (1/2 cup chopped and 1/2 cup diced)
1 green bell pepper
1 English cucumber
1 bunch fresh dill (1 tablespoon chopped)
1 bunch cilantro (4 tablespoons chopped)
1 bunch fresh mint (1/4 cup chopped)
Assorted pre-cut vegetables for crudite
FRUITS
1 lime (2 tablespoons fresh juice)
2 peaches or nectarines
MEATS, POULTRY & SEAFOOD
2 pounds boneless, skinless chicken breasts
12 ounces sliced roast beef
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
12 ounces ditalini or other pasta
Reduced-sodium chicken broth (1/2 cup)
Red wine vinegar (1 tablespoon)
Dijon mustard (1 teaspoon)
Dried oregano (1 teaspoon)
Dried thyme (1 teaspoon)
Ground cumin (1 teaspoon)
Cider vinegar (1 tablespoon)
1 (15-ounce) can black beans, rinsed and drained
2 (4-ounce) cans diced green chilies
Prepared salsa, mild, medium or hot (1/3 cup)
1 (14-ounce) can diced tomatoes
Honey (4 tablespoons)
Granola (1/2 cup)
Favorite dip or salad dressing for crudite
CHEESE & DAIRY
1 1/3 cups shredded Monterey Jack and or Cheddar cheese
1/2 cup crumbled feta cheese
BREADS, CAKES, & PASTRIES
4 sandwich rolls, sliced in half
4 (8-inch) flour tortillas
