Cookbook
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February 2018
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1 cup ketchup
1 green bell pepper
2 bags tortilla chips
2 cans diced tomato
1 tsp Salt
1 tsp Vanilla
8 ozs pepperjack cheese
1 tbsp dry mustard
1 cup Chicken Broth
2 tsps chili powder
1 cup dark brown sugar
2 tbsps paprika
1 tbsp Extra Virgin Olive Oil
1 tbsp Honey
2 cups Flour
1 lb Red Potatoes
2 Shallots
2 tsps Fresh Rosemary
2 cups frozen corn
3 cups chicken stock
4 Bone-in
1 can 28 oz diced tomatoes
1 can 28 oz baked beans
1 lb Parsnips
1 can chili beans
1 package taco seasoning
2 chicken breasts
4 cloves garlic
1 tsp crushed red pepper flakes
1 can 28 oz green beans
8 hamburger buns
1 cup tomato paste
1 can tomato sauce
2 tsps cumin
1 cup Butter
2 onion
1 can 15 oz black beans
1 cup cider vinegar
1 cup Brown Sugar
1 lb ground beef
8 cloves Garlic
1 cup Yogurt
2 Bananas
4 lbs pork shoulder blade roast
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp cayenne pepper
1 tsp Cinnamon
1 can corn
1 lb Carrots
1 can 3 bean mix
2 Eggs
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