Cooking with Chevy: Menu and Shopping list for week of 3/28/2011

Serving Size: 6 People

[A] Baked Chicken and Rice with Black Beans

[B] Grilled Bacon Wrapped Chicken

[C] Asian Beef Lettuce Wraps | Peanut Noodles

[D] Chicken and Lemon Skewers | Couscous Salad with Mint

[E] Hawaiian Drumsticks | Island Salad

[F] Parmesan Pork Cutlets | Baby Broccoli with Lemon Pepper

[G] Spaghetti Bolognese | Mixed Greens with Balsamic Vinaigrette

[H] Sweet and Spicy Flank Steak | Chinese Broccolini

[I] Tilapia Fillets With Spicy Citrus Sauce | Steamed Spinach

Each recipe and side is coded with an A,B,C,D or E that corresponds to the shopping list. If you're unable to make a particular dinner, simply cross off everything in the grocery list with that code. There is extra room under each category for you to write in your own ingredients.

What You Need But May Already Have

12-inch bamboo skewers

all purpose flour

brown sugar

butter

canola oil

cayenne pepper

chile paste

Chinese five-spice powder

coarse salt

cornstarch

crushed red pepper flakes

dried dill

dried oregano

garlic, minced

ground nutmeg

heavy-duty round toothpicks

honey

ketchup

olive oil cooking spray

olive oil

rice vinegar

soy sauce (low sodium)

toasted sesame oil

white vinegar

Dried Fruit

1/3

cup "Craisins" G

Baking

1/3

cup shredded coconut E

Meat, Fish, Poultry

21	bacon slices B G
14	boneless, skinless chicken breasts A B D
12	chicken drumsticks E
1 3/4	pounds flank steak H
1 1/2	pounds ground beef G
1 3/4	pounds pork tenderloin F

Meat, Fish, Poultry (cont)

1 3/4	pounds sirloin steak C
2 1/4	pounds tilapia I

Produce

3	avocados E G
1	lemon I
5	lemons D F
2	limes E
2	mangoes E
1	pint cherry tomatoes D
1 1/2	heads Boston (butter) lettuce C
30	ounces fresh spinach I
2	5-ounce bags mixed baby greens G
1	head Romaine lettuce E
1	bunch green onions C
1	red onion E
4	yellow onions A C E G
2	bunches baby broccoli F
3	bunches broccolini H
5	carrots A G
1	bunch celery G
1	fresh ginger piece C H I
1	green bell pepper A
1	head garlic C
1	jalapeño pepper D
2	red bell peppers E
1	8-ounce bag sugar snap peas E
1	bunch cilantro D
1	.66-ounce package fresh mint D
1	bunch Italian parsley B F

Nuts

1 1/4	cups dry roasted peanuts C H
1/3	cup pistachios G

Spirits/Wine

1 1/2	cups red wine G
3/4	cup white wine H

Dairy

3	large eggs F

Dairy (cont)

1 1/2

cups plain yogurt D

Cheese

2	cups shredded Monterey Jack cheeseA
3/4	cup shredded Parmesan cheese F G

Asian Aisle

12	ounces Asian noodles (udon, soba, or linguini) C
3/4	cup panko bread crumbs F

Canned Goods/Sauce

1	15-ounce can black beans A
1	14-ounce can chicken broth C
2	8-ounce cans crushed pineapple E
2	28-ounce cans diced tomatoes with basil G
1	10-ounce can diced tomatoes with green chiles A
2	20-ounce cans pineapple slices E
1	14-ounce can vegetable broth F