August 28, 2014

Grocery List- Week 14

Yum
Meals for the week:
-vegetable fried rice
-pasta with fresh tomato concassé and olives served with crusty bread
-mexican lasagna with guacamole served with chips and salsa

Produce
  • 5 garlic cloves
  • 1/2 large or 1 small purple onion
  • 1 green pepper
  • 2 carrots
  • 1 head broccoli
  • 3 cups diced cabbage
  • 1 package tofu (or the meat of your choice)
  • 2 1/2 pounds tomatoes
  • 2 ripe avocados
  • 2 limes
  • 1 small bunch fresh cilantro
  • 1 package fresh basil 
Baking/Spices/Nuts
Dressings/Oils/Vinegars
  • 1/4 cup olive oil
Ethnic
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons Bragg's Liquid Aminos (natural soy sauce), regular may be used
  • 4 teaspoons sesame oil
  • 1, 24 ounce jar tomato salsa
  • 2, 16 ounce cans refried beans (or you can make your own refried beans)
  • hot sauce to serve (optional with tortilla casserole)  
Pasta/Rice/Beans/Canned Goods
  • 2 cups brown or white rice 
  • 1/2 cup pitted kalamata olives, halved
  • 1 pound pasta (if making gluten-free be sure to grab the appropriate pasta)
Freezer
  •  
Dairy 
  • 2 cups shredded monterey jack or pepper jack cheese
  • sour cream to serve (optional with tortilla casserole) 
Seafood/Meat
  •  
Miscellaneous
  • 4, 10 inch flour tortillas