RECIPES:
-Teriyaki Meatballs
-One-Pot Tuscan Chicken Pasta
-Tex-Mex Enchiladas (from A Month of Dinner, Vol. 3, available as a paperback book or digital e-book)
-Chicken Picatta Over Arugula (from A Month of Dinner, Vol. 2, available as a paperback book or digital e-book)
GROCERY LIST:
I had $119.12 as a total. Total cost is dependent on geographical location, preferred brand, preferred quality and other variables. My total includes a mix of organic/non-organic, store-brand/non store-brand choices.
Some of these items are part of my Pantry Staples list and having them on hand in your kitchen can help reduce your grocery bill. Download my Pantry Staples list.
These recipes are portioned to feed 4. If you need larger portions, please adjust grocery list accordingly (for example, I sometimes double the Teriyaki Meatballs).
- Arugula
- Basil
- Cilantro
- Parsley
- Lemon (1)
- Green onions
- Garlic bulb (1)
- Shallot (1)
- White onion (1)
- Squeeze ginger (1 bottle)
- Ground beef (2+ pounds, 1+ pound for meatballs, 1+ pound for enchiladas)
- Chicken breast tenders (1+ pound)
- Chicken breast (2 large chicken breasts)
- Dry white wine (such as Pinot Grigio)
- Tortillas
- Sun-dried Tomatoes (1 jar)
- Pasta of choice (1 box, fusilli, penne, rigatoni, bow-tie)
- Chicken broth (32oz)
- Beef broth (15oz can)
- Soy sauce
- Rice vinegar
- Fish sauce
- Panko
- Olive oil
- Brown sugar
- All purpose flour
- Sesame seeds (optional for garnish)
- Chili powder
- Garlic powder
- Onion powder
- Dried oregano
- Cumin
- Italian seasoning
- Grated parmesan
- Heavy whipping cream (16oz)
- Shredded cheese for enchiladas (2 cups)
- Butter
- Eggs (1 for meatballs)
*Please add any sides you’d like to serve the meatballs with, such as rice or the pineapple salsa listed in the recipe, and any additional enchilada toppings such as guacamole, salsa, sour cream.
*This list does not include ingredients for the Pineapple Salsa listed with the Teriyaki Meatballs.