Week 1
Eggs/Dairy Section
▢ 2 cups heavy cream
▢ 4 tbsp unsalted butter
▢ 1 cup shaved parmesan cheese
▢ 6 slices mozarella cheese
▢ 6 ounces ricotta cheese
Produce
▢ 3 medium onions, yellow
▢ 1-2 sprigs fresh rosemary or 1 teaspoon dried
▢ 8 basil leaves
▢ 4 garlic cloves
Canned and bottled goods
▢ 4 tbsp olive oil
▢ 2 cups beef broth
▢ 1 tbsp Worcestershire sauce
▢ 3/4 cup marinara sauce
▢ 1 cup pork chop marinade
▢ 28 ounces canned diced tomatoes
▢ 16 ounces tomato sauce
▢ 4 cups chicken broth or stock
Dry Goods
▢ 1 pound fettuccine or other dried long pasta noodle
▢ 8 ounces lasagna noodles(for best results, don’t use gluten-free pasta)
Meat
▢ 1 pound mild Italian sausage or lean ground beef
▢ 4 bone-in pork steaks 3/4-inch thick
▢ 6 chicken cutlets or 3 boneless skinless chicken breasts
▢ 3 pounds boneless sirloin tip roast
▢ 1 1/2 pounds salmon six (4-ounce) skin-on filets of Sockeye
Bakery
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Deli
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Seasonings
▢ 2 tsp kosher salt
▢ 3/4 tsp ground black pepper
▢ 1 pinch of nutmeg
▢ 1 tsp garlic powder
▢ 1 tsp onion powder
▢ 1 tsp thyme
▢ 1 tsp paprika
▢ 1 tsp oregano
▢ 2 1/2 tbsp Italian seasoning
▢ 1 tsp all-purpose seasoning
▢ 3 bay leaves
Frozen Goods
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