86: Shopping List
 Share
The version of the browser you are using is no longer supported. Please upgrade to a supported browser.Dismiss

View only
 
ABCDEFGHIJKLMNOPQRSTUVWXYZ
1
Butternut Squash RisottoVeg BologneseIP Vegetarian ChiliGrocery List
2
Vegetable
3
1 large onion
1 cup minced onion
1 medium yellow onion
4 large onion
4
1 garlic clove1 stalk celery
2 medium sweet potatoes
1 head garlic
5
2 cups diced butternut squash (peeled)
2 carrots
2 medium red bell peppers
2 cups diced butternut squash (peeled)
6
1 cup Crimini mushrooms
4 cloves garliccelery
7
4 cloves garlic
Sliced avocado (optional)
2 carrots
8
Fresh basil (optional)
Chopped fresh cilantro (optional)
crimini mushrooms
9
Shredded cheese (optional)
fresh basil (optional)
10
Fruit
2 medium sweet potatoes
11
2 medium red bell peppers
12
Sliced avocado (optional)
13
Chopped fresh cilantro (optional)
14
Shredded cheese (optional)
15
Grains/Legumes
1 +1/2 cups Arborio rice
16
1 +1/2 cups Arborio rice
1 pound penne pasta
Crushed tortilla chips (optional)
1 pound penne pasta
17
1 cup dried lentils rinsed
Crushed tortilla chips (optional)
18
2 tablespoons unsalted butter
19
1/3 cup (about 1 1/2 ounces) crumbled blue cheese, divided
20
Pecorino Romano cheese
21
Meat
Nonfat plain Greek yogurt or sour cream (optional)
22
olive oil
23
salt
24
One 28-ounce can crushed tomatoes
25
1 (8-ounce) can low-sodium or no-salt-added tomato sauce
26
Dairy/Eggs
1/2 cup uncooked quinoa
27
2 tablespoons unsalted butter
Pecorino Romano cheese
Nonfat plain Greek yogurt or sour cream (optional)
1 (15-ounce) can low-sodium black beans, rinsed and drained
28
1/3 cup (about 1 1/2 ounces) crumbled blue cheese, divided
1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
29
1/3 cup red wine
30
1/4 cup dry white wine
31
Pantry
6 cups (48 oz) vegetable broth
32
2 tablespoons olive oil
2 Tbsp. tomato paste
1 tablespoon chili powder
balsamic vineagar
33
1 teaspoon salt1/3 cup red wine
1 teaspoon chipotle chili powder
1/2 teaspoon dried sage or Italian mixed dried herbs
34
1/4 cup dry white wine
1 teaspoon ground cumin
bay leaves
35
4 cups hot vegetable broth
One 28-ounce can crushed tomatoes
1 1/4 teaspoons kosher salt
dried thyme
36
1/2 teaspoon dried sage or Italian mixed dried herbs
2 1/2 cups low-sodium vegetable broth
dried oregano
37
Handful walnuts, to garnish
1 bay leaf
1 tablespoon olive oil
red pepper flaks
38
1 tsp dried thyme
1 (8-ounce) can low-sodium or no-salt-added tomato sauce
chili powder
39
2 tsp dried oregano
1/2 cup uncooked quinoa
chipotle chili powder
40
Dash red pepper flakes
1 (15-ounce) can low-sodium black beans, rinsed and drained
ground cumin
41
1 Tbsp. balsamic vinegar
1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
granulated sugar
42
Coarse salt and black pepper
1/2 teaspoon granulated sugar
43
olive oil
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
Loading...