30-MEAL KIT Grocery List
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1 July/August 1» Balsamic & Herb Burgers Side: Rustic Herb Potato Salad» Chicken & Potato Foil Packets» Citrus Herb Grilled Shrimp Side: Grilled Veggie Quinoa» Rustic Grilled Turkey Side: Balsamic Fruit & Cheese Kabobs» Smoky BBQ Chicken Salad» Pomegranate Balsamic Vinegar of Modena» Avocado Oil» Citrus Herb Seasoning» Grilled Veggie Dip Mix (for side dish only)» Rustic Herb Seasoning» Shallot Tarragon Compound Butter Mix» Smoky Bacon BBQ Sauce Lettuce, tomato slices (for Balsamic & Herb Burgers) 1½ pounds red potatoes 1 pound fresh green beans (or frozen) 1 red bell pepper 18 ounces chopped Romaine lettuce 2 medium tomatoes 2 ripe avocados 6 hamburger buns 1½ pounds lean ground beef 1½-1¾ pounds boneless skinless chicken thighs 1½ pounds boneless skinless chicken breasts 1½ pounds boneless skinless turkey breast tenderloins (about 2) 1½-2 pounds (26-30 count) raw shrimp ½ cup mayonnaise 1 tablespoon Dijon mustard ½ cup creamy ranch dressing Optional: tortilla strips or chips (for Smoky BBQ Chicken Salad) 1 cup canned sweet corn kernels (or frozen) 3 tablespoons extra virgin olive oil 6 slices provolone cheese 4 ounces fancy shredded Cheddar cheese (1 cup) 3 (1-gallon) resealable freezer bags Heavy-duty aluminum foil 8-10 wooden skewers Rustic Herb Potato Salad ¾ cup mayonnaise ¼ cup milk or light coconut milk 1 tablespoon Dijon mustard 3 large eggs (hard-boiled) 2 pounds baby red potatoes 2 medium celery ribs (½ cup sliced) ½ bunch green onions (¼ cup chopped) Grilled Veggie Quinoa 1 medium zucchini 1 medium yellow summer squash 1 small red onion 1 red bell pepper 1 (8 ounce) package baby bella mushrooms 1 cup uncooked quinoa 16 ounces reduced sodium chicken broth (2 cups) 1 (1-gallon) resealable freezer bag Balsamic Fruit & Cheese Kabobs 24 red seedless grapes 12 strawberries 8 ounces cubed watermelon (12 cubes) 3 kiwi fruit 8 ounces white Cheddar cheese (24 cubes) 12 wooden skewers Optional: fresh mint leaves, sea salt or Kosher salt
2 July/August 2» BBQ & Herb Burgers» Chopped Chicken Salad Side: Grilled Garlic Bread» Grilled Citrus Herb Pork Tenderloin» Shallot Tarragon Beef Kabobs Side: Creamy Rustic Herb Salad» Tarragon Grilled Chicken» Pomegranate Balsamic Vinegar of Modena» Avocado Oil» Citrus Herb Seasoning» Grilled Veggie Dip Mix» Rustic Herb Seasoning» Shallot Tarragon Compound Butter Mix» Smoky Bacon BBQ Sauce 18 ounces chopped Romaine lettuce 1 large tomato 1 medium cucumber 1 ripe avocado 1 large red bell pepper 1 small red onion 1 (8 ounce) package fresh baby bella mushrooms 1 medium zucchini Lettuce, tomato slices (for BBQ & Herb Burgers) 6 hamburger buns 3 pounds boneless skinless chicken breasts 1½ pounds boneless beef sirloin 1½ pounds lean ground beef 1 (1½ pound) pork tenderloin ¾ pound bacon slices (12 slices) Optional: 1 cup cooked and crumbled bacon (for Chopped Chicken Salad) 6 slices Cheddar cheese 3 (1-gallon) resealable freezer bags 12 wooden skewers Grilled Garlic Bread 1 long loaf take n bake French baguette bread Creamy Rustic Herb Salad 4 ounces canned light coconut milk (½ cup) ½ cup mayonnaise or light mayonnaise 1 tablespoon lemon juice 16 ounces mixed spring greens 2 large tomatoes 1 cup shredded carrots (2-3 medium) 1 medium cucumber 4 ounces canned light coconut milk (½ cup) 1 cup mayonnaise or light mayonnaise Optional: 1 cup corn kernels (for Chopped Chicken Salad) 2 tablespoons extra virgin olive oil
3 July/August 3» Chicken Alfredo Crescent Ring» Asian Pork Burgers Side: Carrot & Apple Salad» Pesto Buttermilk Chicken Side: Creamy Pesto Pasta» Slow Cooker Teriyaki Beef & Broccoli Side: Rice with Peas & Carrots» Turkey Milanese with Vidalia Apple Slaw» Dried Tomato & Garlic Pesto Mix» Honey Teriyaki Sauce» Onion Onion Seasoning» Vidalia Onion Dressing ½ cup shredded carrots (1-2 medium) Optional: Shredded leaf lettuce (for Asian Pork Burgers) 1 (14 ounce) package tri-color coleslaw mix (without dressing) 1 medium sweet and tangy apple 6 Hawaiian sweet hamburger buns DELI 1 deli rotisserie chicken (3 cups cooked) 1½ pounds ground pork 1½ pounds boneless beef chuck roast 1½-1¾ pounds boneless skinless chicken thighs or breasts 1½ pounds boneless skinless turkey breast tenderloins (about 2) or chicken breasts 1 (15 ounce) jar creamy Alfredo sauce ½ + ⅓ cups mayonnaise 16 ounces reduced sodium beef broth (2 cups) 2 tablespoons cornstarch 1¼ cups plain panko bread crumbs ½ cup dried cranberries 3-5 tablespoons vegetable oil Optional: Spicy sandwich pickles (for Asian Pork Burgers) 1 teaspoon Kosher or sea salt 2 (8 ounce) tubes refrigerated crescent rolls 3 tablespoons butter 4 ounces shredded mozzarella cheese (1 cup) 4 ounces grated Parmesan cheese (1 cup) 1 cup buttermilk or 2% milk (+ 1 tablespoon lemon juice) 2 large eggs FROZEN 1 (16 ounce) package frozen broccoli florets 3 (1-gallon) resealable freezer bags Carrot & Apple Salad ¼ cup apple cider vinegar ¼ cup olive oil 2 tablespoons honey 2 medium sweet and crisp apples 2 cups julienned carrots (5-6 medium) ½ cup raisins Creamy Pesto Pasta 12 ounces rotini pasta 1½ tablespoons olive oil ½ cup half & half 2 ounces grated Parmesan cheese (½ cup) Rice with Peas & Carrots 24 ounces reduced sodium beef broth (3 cups) 3 cups instant brown rice 1 cup frozen peas and carrots Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.
4 July/August 4» Chicken Pesto Sub Kabobs» Quesadilla Burgers» Smoky Bacon & Chicken Skillet Side: Steamed Broccoli with Garlic Butter» Sweet Glazed Salmon» Turtle Burgers Side: Vidalia Onion Broccoli Slaw» Brown Sugar Honey Mustard» Corn, Black Bean Salsa» Dried Tomato & Garlic Pesto Mix» Smoky BBQ Cheese Ball Mix» Vidalia Onion Dressing (side dish only) Optional: Shredded lettuce, tomato slices (for Quesadilla Burgers) 6 lettuce leaves 3 hamburger buns 3 pounds boneless skinless chicken breasts ½ pound bacon 3 pounds lean ground beef 1½ pounds salmon fillet 8 all-beef hot dogs 2 tablespoons olive oil 12 ounces farfalle (bowtie) pasta 6 (6-inch) flour tortillas ¾ (1.25 ounce) package taco seasoning (3 tablespoons) Optional: ⅛ teaspoon cayenne pepper (for Sweet Glazed Salmon) 1 (11 ounce) package refrigerated breadstick dough (12 sticks) 6 tablespoons butter 4 ounces grated Parmesan cheese (1 cup) 6-8 ounces shredded Monterey Jack cheese (1½-2 cups) 6 slices pepper jack or Monterey Jack cheese 6 slices American cheese 1½ cups 2% milk 4 ounces sour cream (½ cup) 1 (1-gallon) resealable freezer bag 12 (12-inch) wooden skewers Steamed Broccoli with Garlic Butter 16 ounces fresh broccoli florets (or frozen) Vidalia Onion Broccoli Slaw 1 (12 ounce) package broccoli slaw mix 1 small apple ½ bunch green onions (¼ cup chopped) ½ cup mayonnaise ½ cup dried cranberries Optional: Sunflower seeds Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.
5 July/August 5» Italian Burgers Side: Creamy Onion Spinach Salad» Artichoke & Spinach Skillet Chicken Side: Steamed Asparagus» Mango Curry Chicken Salad» Simply Grilled Salmon Side: Warm Vinaigrette Potato Salad» Tangy Beef Ramen Noodle Bowls» Artichoke & Spinach Warm Dip Mix» Mama Mia Marinara Sauce Mix» Mango Lime Sauce» Onion Onion Seasoning» Seasoned Salt» Tangy Thai Sauce» Veggie Vinaigrette 1 large apple Optional: fresh basil leaves (for Italian Burgers) 16 ounces fresh baby spinach leaves 1 (10 ounce) package broccoli slaw mix 6 slices oblong shaped crusty French artisan bread DELI 1 deli rotisserie chicken (3-4 cups cooked) 1½ pounds boneless skinless chicken breasts 1½ pounds salmon fillets 1 pound boneless beef sirloin steak 1½ pounds lean ground beef 1 (15 ounce) can crushed tomatoes ¼ cup julienned or sliced sun-dried tomatoes in oil Optional: ½ cup raisins (for Mango Curry Chicken Salad) ⅓ cup cashew halves & pieces ¼ cups honey 1 teaspoon curry powder Optional: ⅛ teaspoon cayenne pepper (for Simply Grilled Salmon) 1 (14.5 ounce) can reduced sodium beef broth Optional: 1 tablespoon Sriracha sauce (for Tangy Beef Ramen Noodle Bowls) 2 (3 ounce) packages beef flavored ramen noodles 2 tablespoons vegetable oil 2 tablespoons olive oil 1 tablespoon cornstarch ¼ cup butter 1½ cups 2% milk 6 ounces shredded Monterey Jack cheese (1½ cups) 6 slices fresh mozzarella cheese ¼ cup plain Greek yogurt Creamy Onion Spinach Salad ½ cup milk 1 tablespoon lemon juice 16 ounces fresh spinach leaves 1 large tomato 1 medium cucumber 1 cup shredded carrots (3-4 medium) ½ cup mayonnaise or light mayonnaise 1 tablespoon honey 1 (5 ounce) package garlic & butter croutons Steamed Asparagus 2 bunches fresh asparagus
6 Cont d July/August 5, CONT D Warm Vinaigrette Potato Salad 1½ pounds yellow fingerling potatoes or yellow-fleshed baby potatoes ½ bunch fresh parsley (¼ cup chopped) 1 tablespoon salt ¼ cup mayonnaise 1 teaspoon Dijon mustard
7 July/August 6» Baked Sausage & Maple French Toast» Maple Bacon Wrapped Chicken Side: Artichoke & Spinach Pasta Salad» Pizza Soup with Cheese Crostinis» Tangy Mango Chicken Stir-Fry» Tangy Thai Pork Kabobs Side: Sesame Green Beans 16 ounces fresh pineapple cubes (about 24) 1 red bell pepper Optional: 1 (8 ounce) package fresh sliced button mushrooms, 1 green bell pepper (for Pizza Soup with Cheese Crostini) ¾ (16 ounce) round Hawaiian bread loaf ½ long loaf French baguette bread (12 slices) 1½ pounds pork tenderloin 3 pounds boneless skinless chicken breasts ¾ pound bacon slices (12 slices) ½ (9.6 ounce) package pre-cooked breakfast turkey sausage crumbles 1 pound ground hot or mild Italian sausage 1 (5 ounce) package mini turkey pepperoni slices 2 tablespoons honey Optional: maple syrup (for Baked Sausage & Maple French Toast) 1 (28 ounce) can crushed tomatoes 35 ounces reduced sodium chicken broth (4⅓ cups) 2 tablespoons vegetable oil 2 tablespoons cornstarch Optional: ⅛-¼ teaspoon cayenne pepper (for Tangy Thai Pork Kabobs) Optional: ¼ teaspoon crushed red pepper flakes (for Tangy Mango Chicken Stir-Fry)» Artichoke & Spinach Warm Dip Mix (side dish only)» Brown Sugar & Maple Bacon Seasoning» Mama Mia Marinara Sauce Mix» Mango Lime Sauce» Onion Onion Seasoning» Seasoned Salt» Tangy Thai Sauce 4 ounces shredded Cheddar cheese (1 cup) 3 ounces shredded mozzarella cheese (¾ cup) 8 large eggs ½ cup half & half ¼ cup orange juice ¼ cup butter FROZEN 1 (16 ounce) package broccoli stir-fry vegetable blend 12 wooden skewers Sesame Green Beans 1-1½ tablespoons sesame oil 1 pound fresh green beans Artichoke & Spinach Pasta Salad 12 ounces farfalle (bowtie) pasta ¾ cup mayonnaise 1 (14 ounce) can quartered artichoke hearts 1 pint grape tomatoes ½ cup pitted and halved Kalamata olives 3 ounces fresh baby spinach leaves (2 cups) ½ cup milk 2 ounces shredded Parmesan cheese (½ cup)
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