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May 2016
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2 green bell pepper
1 cup mexican blend cheese
9 cups chicken broth
1 tsp red pepper flakes
1 tsp red pepper flakes
2 tsps sesame oil
2 tbsps ginger
1 bag frozen mixed vegetables
1 cup Chicken Broth
1 tsp chili powder
1 tbsp Extra Virgin Olive Oil
1 lb Red Potatoes
2 Shallots
5 garlic cloves
1 zucchini
15 ozs diced tomatoes
2 tsps Fresh Rosemary
6 tbsps hoisin sauce
4 Bone-in
6 cups rice
19 tsps vegetable oil
1 lb Parsnips
1 yellow squash
4 bone-in
1 packet taco seasoning
1 lb andouille sausage
8 chicken breasts
20 cloves garlic
1 red bell pepper
1 med red bell pepper
1 package taco shells
1 can 14.5 oz diced tomatoes
1 head romaine lettuce
1 tsp cumin
2 potatoes
3 cups long grain rice
1 tsp thyme
1 onion
3 med onion
1 lb ground beef
6 tbsps soy sauce
8 cloves Garlic
1 tbsp olive oil
2 lbs pork tenderloin
1 tsp salt
8 ozs cheddar cheese
4 med red bell peppers
4 tsps cornstarch
4 bunches scallions
1 lb Carrots
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