Save precious time with these shopping lists
FLAVOR-PACKED CHICKEN SUPPER
Roast Chicken with Orange
■ 1 (.75 oz.) cont. dried thyme
■ 1 orange
■ 1 lemon
■ 1 bunch scallions
■ 1 (5 – 6 lb.) roasting chicken
■ 1 (1 lb.) pkg. butter
Green Bean and Shallot Bake
■ 1 (4 oz.) jar sliced pimientos
■ 1 (2 lb.) pkg. all-purpose flour
■ 1 (8 oz.) cont. panko breadcrumbs
■ 2 shallots
■ 1 head garlic
■ 11⁄2 lbs. green beans
■ 1 (32 oz.) carton whole milk
■ 1 (4 oz.) pkg. Gruyère cheese
■ 1 (1 lb.) pkg. butter
Lemon-Garlic Potatoes
■ 1 (16 oz.) btle. olive oil
■ 1 head garlic
■ 1 1⁄2 lbs. baby Yukon Gold potatoes
■ 1 bunch fresh rosemary
■ 1 bunch fresh thyme
■ 1 lemon
Chocolate Glazed Cake
■ 1 15.25 oz.) pkg. white cake mix
■ 1 (32 oz.) pkg. confectioners’ sugar
■ 1 (2 oz.) btle. peppermint extract
■ 1 (1 oz.) btle. green liquid food coloring
■ 1 (12 oz.) pkg. semisweet chocolate chips
■ 1 (8.5 oz.) pkg. Andes Créme de Menthe Thins
■ 1 (8 oz.) cont. heavy cream
■ 1 (dozen) carton eggs
■ 1 (1 lb.) pkg. butter
Kitchen staples: salt, pepper, oil, cooking spray
CROWD-PLEASING CORNED BEEF DINNER
■ 1 (.75 oz.) cont. dried thyme
■ 1 (.75 oz.) cont. dried sage
■ 1 (1.75 oz.) cont. smoked paprika
■ 1 (3.12 oz.) cont. garlic powder
■ 1 (2.62 oz.) cont. onion powder
■ 1 (.75 oz.) cont. ground mustard
■ 1 (16 oz.) btle. olive oil
■ 1 (4 oz.) btle. liquid smoke
■ 1 small head cabbage
■ 1 lb. baby carrots
■ 1 lb. baby potatoes
■ 4 lbs. low-sodium corned beef
■ 2 (12 oz.) btles. stout beer
Turnip-Potato Colcannon
■ 2 lbs. Yukon Gold potatoes
■ 1 lb. turnips
■ 1 head garlic
■ 1 small head cabbage
■ 2 large leeks
■ 1 bunch scallions
■ 1 (32 oz.) carton whole milk
■ 1 (1 lb.) pkg. butter ■ 1 (8 oz.) cont. grated Parmesan
cheese
■ 1 (3.9 oz.) cont. black peppercorns
■ 1 (16 oz.) btle. olive oil
■ 2 lbs. rainbow chard
■ 1 lemon
■ 1 head garlic
Beer-Braised Corned Beef Pepper-Parmesan
Rainbow Chard
Irish Whiskey Cupcakes
■ 1 (12 oz.) pkg. white chocolate chips
■ 1 (16 oz.) pkg. confectioners’ sugar
■ 1 (1 oz.) btle. vanilla extract
■ 1 (1 oz.) btle. green liquid food coloring
■ 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
■ 1 (dozen) carton eggs
■ 1 (1 lb.) pkg. butter
■ 1 (200 ml.) btle. Irish whiskey
Kitchen staples: salt, pepper, oil
SOUPS ’N’ STEWS THAT PREP UP FAST
Chicken Veggie Soup
■ 1 (16 oz.) pkg. uncooked rice
■ 2 (32 oz.) conts. chicken broth
■ 1 (16 oz.) btle. olive oil
■ 3 carrots
■ 1 bunch celery
■ 2 turnips
■ 1 bunch fresh parsley
■ 1 lemon
■ 1 rotisserie chicken
■ 10 oz. frozen chopped onions
Hearty Beef Root Stew
■ 1 (2 lb.) pkg. all-purpose flour
■ 1 (16 oz.) btle. olive oil
■ 2 (14.5 oz.) cans beef broth
■ 1 (.35 oz.) cont. dried rosemary
■ 1 (14.5 oz.) can diced new potatoes
■ 3 carrots, 1 parsnip
■ 1 head garlic
■ 2 lbs. (1") cubed beef stew meat
■ 10 oz. frozen chopped onions
■ 1 (750 ml.) btle. red wine
Vegetable Pasta Soup
■ 1 (16 oz.) btle. olive oil
■ 2 (32 oz.) conts. chicken broth
■ 1 (14.5 oz.) can diced tomatoes
■ 1 (.85 oz.) cont. fennel seeds
■ 1 (.75 oz.) cont. dried thyme
■ 1 (15.5 oz.) can navy beans
■ 1 (16 oz.) pkg. small pasta shells
■ 2 carrots
■ 20 oz. diced potatoes with onions
■ 1 head garlic
Brats ’n’ Bean Stew
■ 1 (16 oz.) btle. olive oil
■ 1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano
■ 1 (8 oz.) can tomato sauce
■ 1 (15.5 oz.) can cannellini beans or chickpeas
■ 1 bunch celery
■ 1 zucchini
■ 1 (14 oz.) pkg. smoked brats
■ 10 oz. frozen chopped onions