Cookbook
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April 2016
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1 green bell pepper
1 cup chicken broth
2 tsps ground coriander
1 tsp red pepper flakes
1 tsp sesame oil
1 tbsp ginger
1 cup Chicken Broth
1 cup chili powder
2 tbsps Extra Virgin Olive Oil
1 cup sharp cheddar
2 lbs Red Potatoes
4 Shallots
1 zucchini
4 tsps Fresh Rosemary
3 tbsps hoisin sauce
8 Bone-in
1 can 28 oz diced tomatoes
2 tomatoes
2 cups rice
4 tbsps vegetable oil
2 lbs Parsnips
1 yellow squash
4 chicken breasts
16 cloves garlic
1 can kidney beans
2 med onions
2 cans 15 oz dark red kidney beans
1 red bell pepper
1 med red bell pepper
1 package tortillas
1 tsp dried oregano
1 tbsp ground cumin
2 potatoes
1 onion
1 lb ground beef
3 tbsps soy sauce
16 cloves Garlic
1 tbsp olive oil
1 tsp cayenne pepper
1 lb pork tenderloin
1 tsp salt
1 can corn
2 med red bell peppers
2 tsps cornstarch
4 scallions
2 bunches scallions
1 can 28 oz tomato puree
2 lbs Carrots
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