Menu Plan 13 shopping list                              

The amounts listed here are for a family of 3-4. If you are feeding a larger family, double the amounts that are asterisked.



brown sugar



baking powder


seasoned salt (like Lawry's)

black pepper

plain bread crumbs

crushed red pepper

Montreal Steak Seasoning

dried rosemary (fresh works too if you have it)

dried thyme


cayenne pepper


canola oil (make sure you aren't running low, after all we'll be making fried chicken!)

olive oil

rice wine vinegar or cider vinegar

soy sauce

vanilla extract

peanut butter

1 can cream of chicken or celery soup

3 cubes chicken bouillon or 3 tsp bouillon granules (or 3 cups chicken broth)

*4 oz duck sauce or plum sauce (found in the Asian cooking section)

1/4 cup peanuts

1 1/4 cups chocolate chips

16 oz jar salsa


2 red onions

*1 red bell pepper

*1 green bell pepper

*4 scallions (green onions)

*1 cup bean sprouts

1 small package sliced mushrooms

1 bunch cilantro (only need about a handful)

1 cucumber

1 bunch kale (actually you only need about 1/4 of a bunch)

1 head garlic

5 lb bag medium russet potatoes (need about 7 lb if doubling)

*16 oz tofu (firm is best)

*8 tortillas (flour or corn, get what you like)

3 eggs

*8 oz Monterey Jack cheese (shredded or block)

*8 oz cheddar cheese (shredded or block) + 4 slices of cheddar cheese

8 oz Swiss cheese (this one needs to be in block form)

2 sticks butter (3 sticks if doubling)

1 cup (8 oz) heavy cream

2 cups (16 oz) milk

*4 oz cream cheese

*2 cups (16 oz) buttermilk (feel free to make your own with milk and vinegar if you'd rather

1 lb hot breakfast sausage

2 slices bacon

2 1/2 lb boneless, skinless chicken breast (3 lb if doubling, Tuesday's casserole serves 8 as is)

1/2 lb diced ham

*1 cut-up fryer chicken

*4 hot dogs