Welcome to week 19 of our menus and shopping lists. To use the shopping list, simply cut and paste the grocery list into a notepad file, delete the items you have on hand, add the items you need on a weekly basis, print, and go.

The linked recipes are geared toward a novice cook and feed a family of 4 – 6 with leftovers being served one night, and used for lunches. The shopping list contains many pantry staples that will be used in following weeks. If you are just getting started with cooking and menu planning  expect your grocery bill to drop significantly once your pantry and spice rack are stocked. These menus should comfortably feed a family well within the USDA’s thrifty budget plan. (This link is a pdf, but quite interesting)

1. Sloppy joes, pasta salad, green beans

2. Turkey cutlets with bell peppers, roasted potatoes
If you can’t find turkey cutlets, use boneless skinless chicken breasts. To roast potatoes, cut into 1″ chunks, toss with olive oil and garlic powder, spread on a greased baking sheet, sprinkle with salt &  pepper. Bake at 400 or 425 for 20 – 30 minutes depending on how brown you enjoy potatoes. Make extra and serve with eggs in the morning.

3. Tacos (ground turkey), Spanish rice, refried beans
Brown and season the meat, chop some lettuce and tomatoes, and serve with taco shells. This meal is excellent for a busy night.

4.  Pot roast with onions, carrots, and celery, rice, and gravy.
This meal works well with a crockpot, leaving only the rice and gravy to be prepared near dinner time. If you are completely intimidated by the idea of making gravy, consider using a jar or packet, but don’t forget to add it to the shopping list.

5. Dilled salmon, peas with almonds, baked potatoes
To make baked potatoes, scrub them well, prick with a fork, drizzle with olive oil, sprinkle with kosher salt and bake at 400 on a baking sheet for at least 1 hour, longer if they are large. You may never say “Eew I don’t like skin” again.

6. Chicken fingers, ranch potato wedges, steamed broccoli with cheese sauce

7. Clean Out Refrigerator Night

Dairy Case and Products
Butter
Cheddar cheese
Milk
Shredded cheese (optional taco condiment)
Plain yogurt
Sour cream (optional taco condiment)

Dry Goods
Beef  broth or bouillon
Brown sugar
Bread crumbs
Chicken broth or bouillon
Cooking spray
Dry buttermilk
Dry pasta (shape is your choice, macaroni, rotini, bowtie)
Flour
Hamburger buns
Olive oil
Ranch seasoning packets (these are right next to the salad dressing)
Refried beans
Rice
Slivered almonds
Tomatoes diced
Tomato paste
Tomato sauce (8oz)
White sugar
White vinegar

Freezer
Broccoli
Green beans
Peas

Meat
Boneless skinless chicken breasts
Chuck roast
Ground beef
Ground turkey
Salmon
Turkey cutlets (or chicken breasts)

Produce
Bell peppers
Carrots
Celery
Garlic
Lettuce (for tacos)
Mushrooms
Onion
Potatoes
Tomato (for tacos)

Spices and Condiments
Chili powder
Cumin
Dill
Garlic powder
Mayonnaise
Montreal steak seasoning
Onion powder
Paprika
Taco seasoning packet (or season the meat to your own taste)
Yellow mustard
Worcestshire sauce