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September 2015
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1 28 oz can whole peeled tomatoes
1 cup mexican blend cheese
1 tsp dried thyme
20 cups chicken broth
2 tsps ground coriander
1 tsp red pepper flakes
1 tsp red pepper flakes
3 cups basil
3 cups water
1 bag frozen mixed vegetables
1 whole rotisserie chicken
1 cup Chicken Broth
4 carrots
8 lg carrots
1 cup chili powder
1 tbsp Extra Virgin Olive Oil
1 tsp sugar
1 lb Red Potatoes
2 Shallots
1 cup white beans
2 zucchini
2 tsps Fresh Rosemary
4 Bone-in
2 cans 28 oz diced tomatoes
1 cup small soup pasta
8 med celery ribs
4 tbsps vegetable oil
1 lb Parsnips
1 bunch swiss chard
1 packet taco seasoning
4 chicken breasts
20 cloves garlic
2 onions
2 med onions
2 cans 15 oz dark red kidney beans
1 med red bell pepper
1 package taco shells
1 tsp dried oregano
1 head romaine lettuce
1 tbsp ground cumin
1 tsp oregano
2 cups long grain rice
1 tsp thyme
2 med onion
2 lbs ground beef
8 cloves Garlic
1 cup frozen peas
9 tbsps olive oil
10 ozs pasta
1 tsp cayenne pepper
8 ozs sausage
4 ozs cheddar cheese
2 cups wide egg noodles
1 can 28 oz tomato puree
1 lb Carrots
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