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SIMPLY SCRUMPTIOUS CHICKEN DINNER
Lemony Roasted Chicken
1 (.65 oz.) cont. dried herbes de
Provence
1 (16 oz.) btle. olive-oil-and-vinegar
salad dressing
1 lemon
1 bunch fresh parsley
1 (6–7 lb.) roasting chicken
Baked Parmesan Zucchini
1 (.65 oz.) cont. dried herbes de
Provence
1 (3.12 oz.) cont. garlic powder 1 (17 oz.) btle. olive oil
1 (8 oz.) cont. grated Parmesan
cheese
11⁄ lbs. zucchini
2
Roasted Baby Potatoes
1 (3.12 oz.) cont. garlic powder 1 (2.62 oz.) cont. onion powder 1 (.35 oz.) cont. dried rosemary
1 (17 oz.) btle. olive oil
2 lbs. baby potatoes, preferably assorted colors such as red, white and purple
Chocolate-Raspberry
Bundt Cake
1 (15.25 oz.) pkg. dark chocolate
fudge cake mix
1 (3.9 oz.) pkg. instant chocolate
pudding mix
1 (12 oz.) pkg. dark chocolate chips 1 (12 oz.) jar seedless raspberry jam 1 (16 oz.) can white frosting
1 (1 oz.) cont. red concentrated food
coloring
1 (1 oz.) cont. pink concentrated
food coloring
Kitchen staples: salt, pepper, eggs, oil
SENSATIONAL STEAK SUPPER
Rib-Eye Steaks with
Chipotle Butter
1 (7 oz.) can chipotle peppers in
adobo
1 head garlic
1 lime
4 (1 lb.) bone-in rib-eye steaks,
about 3⁄4"-thick
1 (1 lb.) pkg. butter
Red Pepper and Herbed
Ricotta Crostini
1 loaf French bread
1 (17 oz.) btle. extra-virgin olive oil 1 (12 oz.) jar roasted red peppers 1 bunch fresh oregano
1 (15 oz.) cont. ricotta cheese
Garlicky White Beans
and Tomatoes
1 (17 oz.) btle. olive oil
1 (19 oz.) can cannellini beans, rinsed 1 (14.5 oz.) can diced tomatoes with
basil, garlic and oregano
1 head garlic
1 bunch fresh parsley
Creamy Red Velvet
Cheesecake
1 (1 oz.) btle. vanilla extract 1 (8 oz.) cont. unsweetened
cocoa powder
1 (1 oz.) cont. red no-taste
concentrated food coloring 1 (4 lb.) pkg. granulated sugar 3 (8 oz.) pkgs. cream cheese 1 (8 oz.) cont. sour cream
1 (8 oz.) cont. heavy cream 1 (14 oz.) pkg. frozen triple
chocolate poundcake
Kitchen staples: salt, pepper, all-purpose flour, eggs
ROAST ONCE, FEAST TWICE!
Citrus-Thyme Roast Beef
1 (17 oz.) btle. olive oil
1 (5 oz.) btle. Worcestershire sauce 1 (.37 oz.) cont. dried thyme 1 lemon
1 head garlic
1 (8 oz.) pkg. cremini mushrooms 1 (10–16 oz.) cont. cherry tomatoes 3 lb. beef eye of round roast
Chicken with Vegetables
1 (17 oz.) btle. olive oil
1 (2.75 oz.) cont. Montreal chicken
seasoning
1 (.35 oz.) cont. dried rosemary 1 (1.75 oz.) cont. smoked paprika 1 lb. carrots
2 leeks
1 red onion
1 (10–16 oz.) cont. cherry tomatoes 1 (6–7 lb.) roasting chicken
Ham with Asparagus
1 (18 oz.) jar apricot preserves
1 (17 oz.) btle. olive oil
1 (12 oz.) btle. honey Dijon mustard 1 (.5 oz.) cont. rubbed sage
1 (3.12 oz.) cont. garlic powder
1 (16 oz.) btle. balsamic vinegar
1 lb. asparagus
8 oz. baby carrots
1 (8–9) lb. low-sodium bone-in butt
portion ham
Fish with Fennel & Zucchini
1 (17 oz.) btle. olive oil
1 bulb fennel
1 lb. zucchini
1 (10–16 oz.) cont. cherry tomatoes 1 lemon
4 (8 oz.) cod fillets
Kitchen staples: salt, pepper