Month of Simple Suppers: Week 3 Grocery List

Greg DuPree
Everything you need for this week's dinner plan.

If you’re cooking along with our Month of Simple Suppers feature in the February 2017 issue, congrats, you made it to week three! As with weeks one and two, there’s no need to make a shopping list or menu plan—we did it for you. Below is a shopping list for five dinners and a dessert. If you’re cooking with us for the rest of the 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 the items on hand.

Week 3 Menu:
Monday: Quick and Easy Spaghetti Bolognese
Tuesday: BBQ Rub Roasted Chickens with Potatoes and Carrots
Wednesday: Chicken and Sausage Jambalaya
Thursday: Hearty Beef and Freezer Veggie Soup
Friday: Fish Tacos and Topping Bar
Dessert: Ambrosia Meringue Trifles

Shopping List
Meat and Seafood:
1 lb. sweet Italian sausage
2 (4- to 5-lb.) whole chickens
2 lb. boneless, skinless chicken thighs
1 lb. smoked sausage (such as Conecuh sausage)
1 lb. cubed lean stew meat
2 lb. firm white fish fillets (such as tilapia, grouper, sea bass, or red snapper)

Fresh and Frozen Produce:
1 medium-size sweet onion
1 large white onion
2 green bell peppers
1 tomato
1 small head iceberg lettuce
2 ripe avocadoes
3 limes
1 small head of garlic
1 small knob of fresh ginger
1½ lb. small red potatoes
1 (8-oz.) pkg. baby carrots
1 (16-oz.) pkg. tri-color coleslaw mix
1 bunch celery
1 bunch scallions
1 cucumber
1 pint cherry tomatoes
1 small bunch fresh flat-leaf parsley
1 small bunch fresh basil
1 small bunch fresh cilantro
1 (8 oz.) pkg. refrigerated orange segments
1 (8 oz.) pkg. refrigerated grapefruit segments
1 (12-oz.) pkg. frozen seasoning blend
2 (10-oz.) pkg. frozen cut corn
1 (10-oz.) pkg. frozen cut okra
1 (10-oz.) pkg. frozen baby lima beans
1 (10-oz.) pkg. frozen cut green beans

Pantry:
1 (24-oz.) jar tomato and basil pasta sauce
1 (16-oz.) pkg. spaghetti or linguine noodles
Smoked paprika
Bay leaves
Creole seasoning
1 (1 lb.) pkg. converted rice
1 (32-oz) carton chicken broth
2 (32-oz.) cartons vegetable broth
2 (14.5-oz.) cans diced fire-roasted tomatoes
2 (14.5-oz.) cans petite diced tomatoes
1 (1 lb.) pkg. ditalini pasta
1 (7-oz.) pkg. refrigerated pesto sauce
1 (9-oz.) pkg. corn tortilla chips (such as Fritos)
1 pkg. 6-inch corn or flour tortillas
1 (7-oz.) can chipotle chiles in adobo sauce
1 (12-oz.) bottle rice vinegar
1 (5-oz.) bottle toasted sesame oil
1 (8-oz.) bottle Asian chili-garlic sauce
1 (12-oz.) bottle buttermilk salad dressing
1 pkg. vanilla meringue cookies
1 (7-oz.) pkg. unsweetened flaked coconut

Dairy and Eggs:
1 small block Parmesan cheese
1 (8-oz.) container sour cream
1 pt. heavy cream
Large eggs

You May Already Have:
Olive oil
Canola oil
Soy sauce
Kosher salt
Black pepper
Ground cumin
Garlic powder
Onion powder
Dried thyme
Dried oregano
Granulated sugar
Honey
Vanilla extract
Powdered sugar
Dark brown sugar

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon