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Meal Plan: February 16 - 22, 2014


Grocery List

Ingredient Recipe
1 beef roast (3 1/2 to 4 1/2 lbs.) Slow Cooker Beef Roast
1/2 cup flour, divided Slow Cooker Beef Roast
1 packet brown gravy mix Slow Cooker Beef Roast
1 packet dry onion soup mix Slow Cooker Beef Roast
2 cups cold water Slow Cooker Beef Roast
5 pounds red potatoes, peeled, quartered Slow Cooker Mashed Potatoes
1 tablespoon garlic, minced Slow Cooker Mashed Potatoes
3 pieces chicken bouillon Slow Cooker Mashed Potatoes
1 package cream cheese softened (8 ounce package) Slow Cooker Mashed Potatoes
1 cup sour cream Slow Cooker Mashed Potatoes
1/2 cup butter Slow Cooker Mashed Potatoes
2 cans whole corn Scalloped Corn
2 cans creamed corn Scalloped Corn
1/2 cup butter, melted Scalloped Corn
1 1/3 cups milk Scalloped Corn
3 eggs, beaten Scalloped Corn
2 packages saltine crackers, crushed, divided Scalloped Corn
1/4 cup sugar Scalloped Corn
1 head cauliflower florets Colorful Italian Vegetable Salad
1 bunch broccoli florets Colorful Italian Vegetable Salad
2 tomatoes, diced Colorful Italian Vegetable Salad
1 can black olives, sliced (optional) Colorful Italian Vegetable Salad
1/2 cup shredded cheddar cheese Colorful Italian Vegetable Salad
1 package pepperoni, diced Colorful Italian Vegetable Salad
1 bottle Italian dressing Colorful Italian Vegetable Salad
1 1/2 cups skim milk, divided Fat Free Double Chocolate Pudding Pie
1 package chocolate fat free instant pudding mix (4 ounce pkg) Fat Free Double Chocolate Pudding Pie
1 package white chocolate fat free instant pudding mix (4 ounce pkg) Fat Free Double Chocolate Pudding Pie
8 ounces Cool Whip Free, thawed Fat Free Double Chocolate Pudding Pie
1 package oreo cookie crumb pie crust (6 ounce) Fat Free Double Chocolate Pudding Pie
2 teaspoons garlic powder Spicy Honey Brushed Chicken Thighs
2 teaspoons chili powder Spicy Honey Brushed Chicken Thighs
1 teaspoon salt Spicy Honey Brushed Chicken Thighs
1 teaspoon ground cumin Spicy Honey Brushed Chicken Thighs
1 teaspoon paprika Spicy Honey Brushed Chicken Thighs
1/2 teaspoon ground red pepper or black pepper Spicy Honey Brushed Chicken Thighs
8 chicken thighs, boneless, skinless Spicy Honey Brushed Chicken Thighs
6 tablespoons honey Spicy Honey Brushed Chicken Thighs
1 teaspoon cider vinegar Spicy Honey Brushed Chicken Thighs
2 teaspoons vegetable oil, divided Japanese Fried Rice
2 eggs Japanese Fried Rice
1/4 cup onion, diced Japanese Fried Rice
1/4 cup carrot, grated Japanese Fried Rice
1/2 cup peas Japanese Fried Rice
1/4 cup green pepper, diced (optional) Japanese Fried Rice
1/3 cup precooked ham or chicken, diced Japanese Fried Rice
1/2 teaspoon garlic salt Japanese Fried Rice
1 teaspoon chicken bouillon Japanese Fried Rice
2 cups cooked rice Japanese Fried Rice
2 tablespoons soy sauce Japanese Fried Rice
1 head cauliflower florets Curry Roasted Cauliflower
3 tablespoons olive oil Curry Roasted Cauliflower
1 tablespoon curry powder Curry Roasted Cauliflower
1/2 teaspoon salt Curry Roasted Cauliflower
4 pounds beef roast Crockpot French Dip Sandwich
1 package Italian seasoning dressing mix (dry) Crockpot French Dip Sandwich
1 can beef consomme Crockpot French Dip Sandwich
1 can water Crockpot French Dip Sandwich
1 package au jus mix (dry) Crockpot French Dip Sandwich
1 package dry onion soup (optional) Crockpot French Dip Sandwich
3 cups small pasta shells, uncooked Pasta Salad with Red Peppers
6 hard boiled eggs Pasta Salad with Red Peppers
1/4 cup salad dressing Pasta Salad with Red Peppers
1/4 teaspoon salt Pasta Salad with Red Peppers
1 1/4 cups salad dressing Pasta Salad with Red Peppers
1/4 cup milk Pasta Salad with Red Peppers
2 tablespoons sugar Pasta Salad with Red Peppers
1 1/2 teaspoons onion salt Pasta Salad with Red Peppers
1/2 teaspoon salt Pasta Salad with Red Peppers
1/4 teaspoon pepper Pasta Salad with Red Peppers
1/2 cup chopped celery Pasta Salad with Red Peppers
1/4 cup red bell pepper chopped red bell pepper Pasta Salad with Red Peppers
1/2 cup shredded cheddar cheese or 3 slices of diced Velvetta Pasta Salad with Red Peppers
1 pound fresh green beans Garlic green beans 5
2 cups water Garlic green beans 5
3 cloves garlic, minced Garlic green beans 5
1 tablespoon butter Garlic green beans 5
1/2 teaspoon salt Garlic green beans 5
1/8 teaspoon pepper Garlic green beans 5
2 cups shredded cheddar cheese - divided Ham and Cheese Hash Brown Casserole
1 package frozen shredded hash browns - 26 oz. bag Ham and Cheese Hash Brown Casserole
1 cup sour cream Ham and Cheese Hash Brown Casserole
1 can cream of chicken soup Ham and Cheese Hash Brown Casserole
1/2 cup butter - melted Ham and Cheese Hash Brown Casserole
1 tablespoon dried minced onion Ham and Cheese Hash Brown Casserole
1 pound ham - cut into cubes Ham and Cheese Hash Brown Casserole
4 pounds broccoli, cut into florets Parmesan Roasted Broccoli
4 garlic cloves, peeled and minced Parmesan Roasted Broccoli
6 1/2 tablespoons olive oil - divided Parmesan Roasted Broccoli
1 1/2 teaspoons kosher salt Parmesan Roasted Broccoli
1/2 teaspoon freshly ground black pepper Parmesan Roasted Broccoli
2 teaspoons lemon zest Parmesan Roasted Broccoli
2 tablespoons freshly squeezed lemon juice Parmesan Roasted Broccoli
1/3 cup freshly grated Parmesan cheese Parmesan Roasted Broccoli
2 tablespoons basil leaves, julienned Parmesan Roasted Broccoli
3 tablespoons pine nuts, toasted (optional) Parmesan Roasted Broccoli
1 20 oz. can pineapple chunks in juice (or 2 cups fresh) Yogurt Ambrosia
1 11 oz. can mandarin oranges (or use 1 large navel orange) Yogurt Ambrosia
2 cups miniature marshmallows Yogurt Ambrosia
1 cup shredded coconut (sweetened or unsweetened, as preferred) Yogurt Ambrosia
1/2 cup plain yogurt Yogurt Ambrosia
1 pound ground geef Wendy's Restaurant Chili
1 can tomato sauce (14 1/2 ounce can) Wendy's Restaurant Chili
1 can kidney beans, undrained (14 1/2 ounce can) Wendy's Restaurant Chili
1 can pinto beans, undrained (14 1/2 ounce can) Wendy's Restaurant Chili
1/2 cup onion, diced Wendy's Restaurant Chili
1/4 cup green chilies, diced Wendy's Restaurant Chili
1/4 cup celery, diced Wendy's Restaurant Chili
2 tomatoes, chopped Wendy's Restaurant Chili
1 teaspoon cumin Wendy's Restaurant Chili
2 tablespoons chili powder Wendy's Restaurant Chili
1 teaspoon black pepper Wendy's Restaurant Chili
2 teaspoons salt Wendy's Restaurant Chili
1 cup water Wendy's Restaurant Chili
1 pound bologna Bologna Sandwich Spread
2 eggs, hard boiled Bologna Sandwich Spread
1/2 cup Colby cheese (optional) Bologna Sandwich Spread
1/2 cup pickle relish Bologna Sandwich Spread
1/2 cup salad dressing Bologna Sandwich Spread
2 teaspoons mustard Bologna Sandwich Spread
1 cup water Homemade Root Beer Float
3/4 cup sugar Homemade Root Beer Float
1 1/2 teaspoons McCormick® Root Beer Concentrate Homemade Root Beer Float
1 bottle (1 liter) cold club soda or seltzer Homemade Root Beer Float
1 pint vanilla ice cream Homemade Root Beer Float
1 pound hamburger, browned and grease drained Burrito Bake
2 cans chili beans Burrito Bake
1 can cream of mushroom or chicken soup Burrito Bake
1 1/2 cups masa harina Mexican Corn Cakes
1/2 cup all purpose flour Mexican Corn Cakes
1 teaspoon baking powder Mexican Corn Cakes
1/2 teaspoon coarse salt Mexican Corn Cakes
1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese) Mexican Corn Cakes
2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn. Mexican Corn Cakes
1 cup warm water - use only as much as you need Mexican Corn Cakes
5 tablespoons vegetable oil for frying Mexican Corn Cakes
1 package (21 ounces) fudge brownie mix Mexican Chocolate Brownies
1 cup (6 ounces) semi-sweet chocolate chips Mexican Chocolate Brownies
1 tablespoon McCormick® Pure Vanilla Extract Mexican Chocolate Brownies
1 teaspoon McCormick® Cinnamon, Ground Mexican Chocolate Brownies
1 container (16 ounces) ready-to-spread chocolate frosting Mexican Chocolate Brownies
1/4 teaspoon McCormick® Cinnamon, Ground Mexican Chocolate Brownies
12 chicken legs Roasted Chicken Legs
1 teaspoon seassoned salt Roasted Chicken Legs
1/2 teaspoon black pepper Roasted Chicken Legs
1 teaspoon garlic powder Roasted Chicken Legs
1 teaspoon onion powder Roasted Chicken Legs
1 teaspoon paprika Roasted Chicken Legs
2 tablespoons olive oil Roasted Chicken Legs
6 potatoes Golden Parmesan Potatoes
1/3 cup butter Golden Parmesan Potatoes
1/4 cup Parmesan Cheese Golden Parmesan Potatoes
1/4 cup flour Golden Parmesan Potatoes
3/4 teaspoon salt Golden Parmesan Potatoes
1/8 teaspoon pepper Golden Parmesan Potatoes
2 tablespoons olive oil Garlicky Peas
1 onion , chopped Garlicky Peas
2 cloves garlic , minced Garlicky Peas
16 ounces frozen green peas Garlicky Peas
1 tablespoon chicken stock Garlicky Peas
1 head Romaine lettuce, chopped Cashew Lettuce Salad with Vinaigrette
1 head iceberg lettuce, chopped Cashew Lettuce Salad with Vinaigrette
1 head cauliflower, chopped Cashew Lettuce Salad with Vinaigrette
1 onion, chopped Cashew Lettuce Salad with Vinaigrette
1/4 cup vinegar Cashew Lettuce Salad with Vinaigrette
3/4 cup sugar Cashew Lettuce Salad with Vinaigrette
2 teaspoons prepared mustard Cashew Lettuce Salad with Vinaigrette
1 teaspoon salt and pepper Cashew Lettuce Salad with Vinaigrette
1 teaspoon celery seed Cashew Lettuce Salad with Vinaigrette
1 cup vegetable oil Cashew Lettuce Salad with Vinaigrette
1 cup cashews (or as desired) Cashew Lettuce Salad with Vinaigrette
1 package white cake mix, including ingredients for preparation Triple Layer Colored Cake
1 tube food coloring Triple Layer Colored Cake
1 carton frosting Triple Layer Colored Cake
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