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March 2016
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2 green bell pepper
1 cup mexican blend cheese
1 tsp dried thyme
14 cups chicken broth
2 tsps ground coriander
1 tsp red pepper flakes
1 tsp red pepper flakes
2 tsps sesame oil
2 tbsps ginger
1 bag frozen mixed vegetables
1 whole rotisserie chicken
1 cup Chicken Broth
8 lg carrots
1 cup chili powder
1 tbsp Extra Virgin Olive Oil
1 lb Red Potatoes
2 Shallots
1 zucchini
2 tsps Fresh Rosemary
6 tbsps hoisin sauce
4 Bone-in
1 can 28 oz diced tomatoes
6 cups rice
8 med celery ribs
7 tbsps vegetable oil
1 lb Parsnips
1 yellow squash
1 packet taco seasoning
8 chicken breasts
26 cloves garlic
2 med onions
2 cans 15 oz dark red kidney beans
1 red bell pepper
1 med red bell pepper
1 package taco shells
1 tsp dried oregano
1 can 14.5 oz diced tomatoes
1 head romaine lettuce
1 tbsp ground cumin
1 tsp cumin
2 potatoes
2 cups long grain rice
1 tsp thyme
1 onion
3 med onion
2 lbs ground beef
6 tbsps soy sauce
8 cloves Garlic
1 cup frozen peas
1 tbsp olive oil
1 tsp cayenne pepper
2 lbs pork tenderloin
1 tsp salt
8 ozs cheddar cheese
4 med red bell peppers
4 tsps cornstarch
4 bunches scallions
2 cups wide egg noodles
1 can 28 oz tomato puree
1 lb Carrots
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