Save precious time with these shopping lists
EASY-ON-YOU CHICKEN SUPPER
Spiced Grilled
Chicken Breasts
■ 1 (2.3 oz.) cont. chili powder
■ 1 (3.12 oz.) cont. garlic powder
■ 1 (2.62 oz.) cont. onion powder
■ 1 (1.75 oz.) cont. smoked paprika
■ 1 (18 oz.) btle. barbecue sauce
■ 1 (16 oz.) pkg. brown sugar
■ 6 boneless, skinless chicken breasts
■ 1 (200 ml.) btle. bourbon
Penne and Spinach Toss
■ 1 (16 oz.) pkg. penne pasta
■ 1 (16 oz.) btle. olive oil
■ 1 lemon
■ 1 (5 oz.) cont. baby spinach
■ 1 red or yellow pepper
■ 1 (10–16 oz.) cont. multicolored
cherry tomatoes
■ 1 bunch scallions
■ 4 oz. crumbled feta
Stacked Caprese Salads
■ 1 (16 oz.) btle. balsamic vinaigrette
■ 1 (12 oz.) jar roasted red peppers
■ 1 (5 oz.) cont. baby salad greens
■ 3 large tomatoes
■ 1 bunch fresh basil
■ 12 oz. fresh mozzarella
Key Lime Cheesecake
■ 1 (13.5 oz.) pkg. graham cracker crumbs
■ 1 (7 oz.) pkg. sweetened flaked coconut
■ 1 (1 lb.) pkg. granulated sugar
■ 1 (14 oz.) can sweetened
condensed milk
■ 1 (16 oz.) btle. key lime juice
■ 1 (1 oz.) pkg. unflavored gelatin
■ 1 (1 oz.) btle. yellow liquid food coloring
■ 1 lime
■ 1 (1 lb.) pkg. butter
■ 1 (8 oz.) cont. heavy cream
■ 3 (8 oz.) pkgs. cream cheese
Kitchen staples: salt, pepper
MAKE-AHEAD SANDWICH FEAST
Roast Beef Sandwiches
■ 1 (2.62 oz.) cont. onion powder
■ 1 (12 oz.) btle. Dijon mustard
■ 1 (30 oz.) jar mayonnaise
■ 1 (9.5 oz.) jar cream-style horseradish
■ 1 (16 oz.) btle. red wine vinegar
■ 1 (1 lb.) pkg. granulated sugar
■ 2 red onions
■ 2 (4 oz.) pkgs. watercress
■ 2 lb. beef eye-round roast
■ 1 (1 lb.) loaf Tuscan bread
Bacon Guacamole Crudités
■ 1 (5 oz.) btle. green Tabasco sauce
■ 1 (3.12 oz.) cont. garlic powder
■ 2 English cucumbers
■ 4 red peppers
■ 8 carrots
■ 1 bunch celery
■ 3 avocados
■ 1 lime
■ 1 bunch scallions
■ 1 bunch fresh cilantro
■ 1 (16 oz.) pkg. bacon
Rice-Stuffed Tomatoes
■ 1 (5 oz.) btle. green Tabasco sauce
■ 1 (16 oz.) btle. olive oil
■ 1 (16 oz.) pkg. rice
■ 3 ears fresh corn
■ 2 limes
■ 1 bunch scallions
■ 1 bunch fresh cilantro
■ 8 medium tomatoes
Berry Coconut Cupcakes
■ 1 (15.25 oz.) pkg. white cake mix
■ 1 (32 oz.) pkg. confectioners’ sugar
■ 1 (1 oz.) btle. violet liquid food coloring
■ 1 (1 oz.) btle. red liquid food coloring
■ 1 (7 oz.) pkg. flaked coconut
■ 1 (2 oz.) btle. coconut extract
■ 1 (6 oz.) pkg. fresh blackberries
■ 1 (1 lb.) pkg. butter
■ 1 (dozen) carton eggs
Kitchen staples: salt, pepper, oil
SALADS THAT THINK THEY’RE A MEAL
Chicken Cobb Salad
■ 1 (16 oz.) btle. olive oil
■ 1 (16 oz.) btle. white vinegar
■ 1 (12 oz.) btle. Dijon mustard
■ 1 head romaine lettuce
■ 1 avocado
■ 1 (10–16 oz.) cont. cherry tomatoes
■ 1 bunch scallions
■ 1 (2.52 oz.) pkg. fully cooked bacon
■ 1 (19 oz.) pkg. grilled & ready fully
cooked chicken breast fillets
■ 1 (4 oz.) pkg. crumbled blue cheese
■ 1 (8.8 oz.) pkg. hard-cooked eggs
Greek Lentil Bowl
■ 1 (16 oz.) btle. olive oil
■ 1 (16 oz.) btle. red wine vinegar
■ 1 (6 oz.) jar pitted Kalamata olives
■ 1 (15.5 oz.) can lentils
■ 1 red pepper
■ 1 yellow tomato
■ 1 seedless cucumber
■ 1 red onion
■ 1 bunch fresh parsley
Quinoa Veggie Jars
■ 1 (16 oz.) btle. olive oil
■ 4 (16 oz.) glass jars
■ 1 (12 oz.) pkg. red quinoa
■ 2 lemons
■ 1 shallot
■ 1 (10–16 oz.) cont. cherry tomatoes
■ 8 radishes
■ 2 avocados
■ 2 heads broccoli
■ 1 (5 oz.) cont. baby spinach
Shrimp Mango Toss
■ 1 (16 oz.) btle. olive oil
■ 1 (5 oz.) btle. green Tabasco sauce
■ 1 mango
■ 1 avocado
■ 2 limes
■ 1 (10–16 oz.) cont. cherry tomatoes
■ 2 (5 oz.) conts. baby salad greens
■ 12 oz. cooked, peeled deveined shrimp