MENU:
- SLOW COOKER BEEF WITH ROOT VEGETABLES
- MIXED GREENS WITH QUICK ROASTED PEPPER DRESSING
- SLOW COOKER JAMBALAYA OVER RICE
- ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS
- YOGURT BERRY SWIRL WITH PISTACHIO NUTS
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 (3 tablespoons)
All-purpose flour
PRODUCE
4 small red potatoes
1 turnip
1 rutabaga
2 medium onions
2 carrots
1 bunch fresh basil (1/4 cup leaves)
1 green bell pepper
1 stalk celery
1 bag shredded cabbage or 1 head cabbage (1 cup)
1 bag shredded carrots or 3 whole carrots (1 cup)
1 head Bibb or romaine lettuce (8 leaves)
1 bag mixed lettuce greens (6 cups)
FRUITS
1 (10-ounce) bag frozen berries (raspberries, blackberries or strawberries)
MEATS, POULTRY & SEAFOOD
3-pound chuck roast
1 pound boneless skinless chicken breasts
1/2 pound andouille sausage ***can sub kielbasa if you can't find andouille***
1 pound frozen cooked shrimp
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 (15-ounce) can tomato sauce
1 (28-ounce) can diced tomatoes
1 jar roasted red peppers (1 cup chopped)
1 can reduced-sodium chicken broth (1 cup)
Brown sugar (1/3 cup)
Chili powder (2 teaspoons)
Ground cumin (1 teaspoon)
Mustard powder (1 teaspoon)
Garlic powder (1 teaspoon)
Dried oregano (2 teaspoons)
Curry powder (1 teaspoon)
Dried thyme (1/2 teaspoon)
Cajun or creole seasoning (2 teaspoons)
Hot sauce (1 teaspoon)
Balsamic vinegar (1 tablespoon)
Hoisin sauce (1/4 cup)
Reduced-sodium soy sauce (1 tablespoon)
Sesame oil (1 tablespoon)
Uncooked couscous (1 cup)
Shelled pistachio nuts (4 tablespoons)
CHEESE & DAIRY
1 pint vanilla frozen yogurt
MISCELLANEOUS
2 cups instant rice
