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February 2017
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1 green bell pepper
2 tsps ground coriander
1 tsp red pepper flakes
1 cup Chicken Broth
2 carrots
1 cup chili powder
1 tbsp Extra Virgin Olive Oil
1 lb Red Potatoes
2 Shallots
1 zucchini
2 tsps Fresh Rosemary
4 Bone-in
1 can 28 oz diced tomatoes
2 cups rice
2 tbsps vegetable oil
1 tsp pepper
1 can 28 oz baked beans
1 lb Parsnips
1 yellow squash
2 chicken breasts
6 cloves garlic
2 tsps garlic
5 med onions
1 tsp rosemary
2 cans 15 oz dark red kidney beans
1 med red bell pepper
1 cup butter
1 can 28 oz green beans
4 pork chops
1 tsp dried oregano
1 can 14.5 oz diced tomatoes
1 tbsp ground cumin
1 tsp cumin
1 med onion
1 lb ground beef
8 cloves Garlic
2 tbsps olive oil
1 tsp cayenne pepper
2 tsps salt
4 ozs cheddar cheese
1 can 28 oz tomato puree
1 lb Carrots
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