Month of Simple Suppers: Week 1 Grocery List

Your shopping list for the week ahead.

Lisa Cericola
Creamy Chicken Alfredo Casserole
Greg DuPree

Get ready for a month of delicious dinners—no menu planning required! If you’re cooking along with our Month of Simple Suppers feature in the February 2017 issue, there’s no need to even make a shopping list; we did it for you. Each week, we’ll post a shopping list for five dinners and a dessert. If you’re cooking with us for the entire month, some of these ingredients (such as fresh herbs, Parmesan, and garlic) will be used multiple times. And be sure to check your pantry before you head to the store—you may already have many of these items on hand.

Week 1 Menu:
Monday: Creamy Chicken Alfredo Casserole
Tuesday: Greek Meatballs with Cucumber-Yogurt Sauce and Rice
Wednesday: Sheet Pan Flank Steak, Greens, and Yukon Gold Fries
Thursday: Winter Vegetables and Gnocchi
Friday: Sausage Calzones
Dessert: Chocolate Banana Puddings

Shopping List
Meat and Seafood:

1½ lb. flank steak
1 rotisserie chicken
2 lb. ground chuck
2 lb. ground sweet Italian sausage

Fresh and Frozen Produce:
1 small head garlic
1 small red onion
1 lb. Yukon Gold potatoes
8 oz. cremini mushrooms
1 (12-oz.) pkg. pre-chopped fresh butternut squash
1 large cucumber
2 bunches curly kale (about 16 oz.)
1 (6-oz.) pkg. fresh baby spinach
1 lemon
1 small tomato
1 small head lettuce
2 bananas
1 large bunch fresh flat-leaf parsley
1 small bunch fresh basil
1 small bunch fresh mint
1 small bunch fresh oregano
1 small bunch fresh rosemary
1 small bunch fresh thyme
1 small bunch fresh dill
1 (8 oz.) pkg. frozen pearl onions

Pantry:
1 (7-oz.) pkg. refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1 (15-oz.) jar marinara sauce
1 (14.5-oz.) can chicken broth
1 (12-oz.) box penne pasta
1 (2-lb.) pkg. Basmati rice
1 (16-oz.) pkg. potato gnocchi
2 (1-lb.) fresh deli pizza dough pieces
1 (28-oz.) can whole San Marzano tomatoes
1 bag pita bread rounds
1 (9-oz.) pkg. chocolate wafers
1 (4 3.25-oz.) pkg. chocolate pudding cups

Dairy and Eggs:
3 (8-oz.) bags pre-shredded low-moisture part-skim mozzarella cheese
1 (6-oz.) pkg. feta cheese
12 oz. whole milk Greek yogurt
1 medium block Parmigiano-Reggiano cheese
Large eggs

You May Already Have:
Extra-virgin olive oil
Butter
Kosher salt
Black pepper
Crushed red pepper
Paprika