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October 2015
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2 bay leaves
4 med red potatoes
1 cup mexican blend cheese
1 tsp dried thyme
11 cups chicken broth
2 lbs Stew meat
1 tsp red pepper flakes
1 tsp red pepper flakes
3 tbsps basil
1 tsp sesame oil
1 tbsp ginger
1 bag frozen mixed vegetables
1 cup Chicken Broth
4 carrots
1 tbsp Extra Virgin Olive Oil
1 tsp sugar
1 lb Red Potatoes
2 Shallots
5 garlic cloves
15 ozs diced tomatoes
2 tsps Fresh Rosemary
3 tbsps hoisin sauce
4 Bone-in
1 can 28 oz diced tomatoes
4 cups rice
8 tbsps vegetable oil
1 lb Parsnips
4 bone-in
1 packet taco seasoning
1 lb andouille sausage
4 chicken breasts
15 cloves garlic
1 med red bell pepper
1 can 28 oz green beans
1 package taco shells
1 head romaine lettuce
3 potatoes
3 cups long grain rice
1 tsp thyme
3 med onion
1 lb ground beef
3 tbsps soy sauce
8 cloves Garlic
1 cup frozen peas
3 tbsps all-purpose flour
5 tbsps olive oil
10 ozs pasta
1 lb ham steak
8 ozs sausage
1 lb pork tenderloin
4 ozs cheddar cheese
2 med red bell peppers
2 tsps cornstarch
2 bunches scallions
1 lb Carrots
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