Cookbook
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September 2018
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1 bag tortilla chips
2 cans diced tomato
1 cup mexican blend cheese
1 tsp dried thyme
9 cups chicken broth
4 cups Chicken broth
2 tsps ground coriander
1 tsp red pepper flakes
2 cups Long grain white rice
1 tsp sesame oil
1 tbsp ginger
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
2 tsps Fresh Rosemary
4 Boneless skinless chicken breasts
3 tbsps hoisin sauce
4 Bone-in
1 can 28 oz diced tomatoes
2 cups rice
8 med celery ribs
4 tbsps vegetable oil
1 lb Parsnips
1 can chili beans
2 Garlic cloves
1 package taco seasoning
1 packet taco seasoning
1 Onion
12 cloves garlic
2 med onions
2 cans 15 oz dark red kidney beans
1 med red bell pepper
1 package taco shells
1 tsp dried oregano
1 head romaine lettuce
1 tbsp ground cumin
1 can tomato sauce
12 ozs Broccoli florets
1 onion
1 med onion
3 lbs ground beef
3 tbsps soy sauce
1 oz Parmesan cheese
8 cloves Garlic
1 cup frozen peas
6 ozs Sharp cheese
4 tbsps Unsalted butter
1 tsp cayenne pepper
1 lb pork tenderloin
1 can corn
2 med red bell peppers
2 tsps cornstarch
2 bunches scallions
2 cups wide egg noodles
1 can 28 oz tomato puree
1 lb Carrots
1 can 3 bean mix
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