2010 Grocery Lists

November 2010 Grocery List

* Please note, ingredients are for ONE entree only.  If you would like to double or triple the recipe to freeze extras, then please double or triple the ingredients below.

FRUGAL MOM TIP: If you are new to Once a Month Cooking, or are short on freezer space, just start out making one of each entree to be sure that the dish is something that you and your family will enjoy. 

Produce

• 3 large potatoes
• 2 C. zucchini
• 1pt. fresh blueberries
• 2 onions
• 1/2lb. fresh sliced mushrooms
• 6 cloves garlic

Meats

• 6 deli ham slices
• 4lb pork shoulder (use instead of the pork tenderloin called for in the Pulled Pork recipe, it shreds easier, and is cheaper)
• 7 boneless, skinless chicken breasts
• 6 boneless pork chops
• 1/2lb lean ground beef
• 1/2lb. ground lamb (can use ground beef if needed)

Canned Goods

• 4 (15oz.) cans black beans
• 2 (15oz.) cans pinto beans
• 1 (10oz.) can corn
• 1 (10oz.) can diced tomatoes with green chiles (like Rotel)
• 1 (14oz.) can diced tomatoes in juice

Condiments

• 18oz bottle BBQ sauce
• 1C. salsa
• 2Tbsp. soy sauce
• 1/2C. honey

International Aisle

• 21 lasagna noodles (approx. 2 boxes)
• 14oz. jar marinated artichoke hearts
• 2 (28oz.) jars pasta sauce
• 2 C. uncooked brown rice
• 16 (10 inch) flour tortillas
• 1 taco seasoning packet

Baking Aisle

• 1C. vegetable oil
• 2Tbsp. + 1tsp. olive oil
• 1/4C. cider vinegar
• 3C. flour
• 2 1/4C. sugar
• 1/4tsp. baking soda
• 3tsp. vanilla
• 1tsp. cinnamon
• 1/2tsp. oregano
• 1/2tsp. thyme
• 1tsp. italian seasoning
• 1tsp. salt
• 1/4tsp. ground ginger
• pepper
• 2 1/2 tsp. crushed red pepper

Dairy

• 18 eggs
• 2Tbsp. sour cream
• 1C. ricotta cheese
• 1/2C. plain nonfat yogurt
• 6 slices american cheese
• 1lb shredded pepperjack cheese
• 1C. shredded cheddar
• 1C. grated parmesan cheese
• 6C. mozzarella cheese
• 1 tsp. butter

Bread

• 8 hamburger buns

Soda/Juice

• 12 fl. oz. rootbeer

Frozen Foods

• 10 oz. frozen chopped spinach
• 1-1.5C. frozen mixed veggies

Frugal Mom Tip: Look inside your spice jars BEFORE you go shopping, to be sure that you don't need to stock up on any spices for your big cooking day!




October 2010

*All of these items are based upon the October 2010 Menu, and have been doubled so you can make 2 of each entree.

* Although, I have tried to make estimates on all of the ingredients, you may want to double check my work!

Produce
4 medium potatoes
9 medium onions
1 medium red onion
1 bunch of celery
1 bag of carrots
1 jar minced garlic
1/4C. fresh cilantro

Condiments
2 2/3 C. BBQ Sauce (We use Sweet Baby Rays)
Hot Pepper Sauce (such as Frank's Red Hot)
3 Tbsp. Worcestershire Sauce
1C. Ketchup
2 16oz jars Salsa

Canned Goods
4 cans Rotel
2 cans diced green chili peppers
2 cans 16oz refried beans

Pantry Items
2 ( 1 1/4oz.) packages of Taco Seasoning Mix
Basil
Oregano
Salt Pepper
Nutmeg
Allspice
Cinnamon
Ginger
Sea Salt
Garlic Salt
Italian Seasoning
Crushed Red Pepper Flakes
Paprika
Celery Seed
Cayenne Pepper
6 Beef Bouillion Cubes
Flour
Brown Sugar
Baking Soda
Baking Powder
Vinegar
Lemon Juice
Vegetable Oil
Extra Virgin Olive Oil
2.5C Bread Crumbs
5 cans Pumpkin Puree

Meat & Dairy
1lb pork sausage roll
5lbs ground beef or ground turkey
2lbs boneless round steak, cubed
2 (3lb) Whole Chickens
2 large, boneless, skinless chicken breasts
18 eggs
4C. Shredded, Sharp Cheddar Cheese
6 C. Shredded, Mexican Blend Cheese
12oz. Gouda Cheese, grated
12 oz. Provolone Cheese, grated
Milk
4Tbsp. butter

Seafood
2lbs cooked, peeled, deveined Shrimp

Breads, Tortillas, Pastas etc.
48 burrito sized flour tortillas
4lbs fresh, cheese filled ravioli (like Butoni)
2 pizza crusts

Frozen Foods
32 oz Mixed Frozen Vegetables