Costco Printable Grocery List #2

Costco Printable Grocery List #2 1-8 pack of 15 ounce cans stewed or diced tomatoes... $5.99 1-12 pack of 16 ounce chicken stock containers... $9.99 1-12 can package of tuna in water... $15.99 1-6 pack of 1 pound organic spaghetti noodles... $6.59 1 large pineapple... $2.99 1 bag 6 mixed peppers... $6.79 1-15 pound bag gold potatoes... $7.49 1-5 pound bag organic baby carrots... $5.29 1-2 pound block mild cheddar cheese... $4.99 1-5 pound bag sweet onions... $3.79 1-5 pound bag organic frozen corn... $5.99 1-5 pound bag organic frozen green beans... $6.79 2-18 count eggs... $5.30 1-40 ounce container sour cream... $3.99 1-3 pack, 5 count Chicken and Apple Sausage... $13.99 1-6+ pound package ground beef... $20.58 1-7+ pound package boneless, skinless chicken breast... $21.29 3 dozen dinner rolls... $4.49 40 count 6 flour tortillas... $3.19 2 pack sandwich loaves... $3.99 Additional Ingredients from Grocery Store or Pantry/Fridge: Mayonnaise, small jar Butter (2 sticks) Flour (less than half a cup) Milk (4 cups) Olive or vegetable oil (6 T) 1-6 oz cans of mushrooms 3-4 oz cans of chilies Italian Seasoned Breadcrumbs (1 cup), small canister BBQ sauce (2 cups), small bottle Garlic (2 cloves) Garlic Powder Garlic Salt Italian Seasoning Chili Powder Ground Cumin Turkey or regular bacon (6 slices), optional Green onions, 1 bunch, optional Hot sauce, 1-2 Tbsp, optional Cilantro, optional Jelly or honey, optional Dill, optional Curry Powder, optional

20 Meals from Costco for $150 #2 by $5 Dinners Recipes: Tuna Melts Cheesy Tuna Pasta Tuna Quesadillas Spicy Tuna Melt Pie Tuna Sandwiches with Hard Boiled Eggs and Carrots Loaded Potato Frittata Potato Saute with Baked Eggs Grilled Sausages and Potatoes Slow Cooker Sausage with Peppers and Onions Slow Cooker Italian Chicken and Potatoes (freezer pack) BBQ Meatballs on Potatoes (freezer friendly) BBQ Meatball Sliders (freezer friendly) (2) Taco Meat, serve with Tortillas and Corn (freezer pack) (2) Sour Cream Chicken Enchiladas (freezer pack) (2) Slow Cooker Chicken and Sausage Stew (freezer pack) (2) Corn Chicken Chili (freezer pack)

Tuna Melts Cheesy Tuna Pasta 2 cans tuna, drained 8 Bread slices 4 Cheese slices, from block of cheese Baby carrots Additional 2 Tbsp mayonnaise 2 Tbsp butter 1. Mix tuna and sandwich spread (or mayonnaise) in a small bowl. Butter the toasting sides of the bread. Place tuna and cheese slice on bread. Toast on griddle for 2-3 minutes each side, or until browned. 2. Prepare the veggies. 3. Serve Tuna Melts with veggies as quick weeknight dinner. 2 cans tuna, drained 1 lb. spaghetti noodles or other pasta 2 cups chicken broth ½ cup sour cream 1 cup shredded cheese 1 lb Green Beans Additional 4 Tbsp butter 4 Tbsp flour 2 cups milk 1 tsp garlic powder Salt and pepper to taste 1. Boil the pasta noodles as directed. Drain well and return to saucepan. 2. In a large skillet, melt the butter and whisk in the flour. Whisk in the milk and whisk vigorously until flour melts into the milk. Whisk in the chicken broth. 3. Bring to bubbling and then stir in the sour cream and cheese. Cook over medium-low heat until sauce bubbles and begins to thicken. 4. Stir in the tuna, garlic powder and salt and pepper to taste. 5. Add the sauce to the cooked noodles and toss well. 6. Prepare frozen corn or green beans. 7. Serve Cheesy Tuna Noodles with vegetable.

Tuna Quesadillas 2 cans tuna, drained 1 pepper (any color), seeded and finely diced About 1 ½ cups Shredded Cheese 8 Tortillas 1 lb Corn or Green Beans Sour cream for garnish/dip No Additional Ingredients Needed 1. Preheat the oven to 350. 2. In a mixing bowl, combine the tuna, pepper and shredded cheese and toss well. 3. Lay 4 tortillas flat on a lightly greased cooking sheet. Divide the tuna mixture evenly between the tortillas and top with the remaining 4 tortillas. Place in the preheated oven for about 8 minutes, then flip and cook for another 8 minutes. 4. Slice with a pizza cutter before serving. 5. Prepare the veggies. 6. Serve Tuna Quesadillas with sour cream garnish and veggies. Spicy Tuna Melt Pie 3 cans tuna, drained 3 eggs 1 cup chopped onion 1 cup shredded cheese 1 ½ cups of corn or 1 lb green beans Additional 1 tsp olive oil 1 6 oz can mushrooms, drained 1 4 oz can green chilies 3 Tbsp mayonnaise 1 cup milk 1/3 cup flour 2 Tbsp butter, melted 1-2 Tbsp hot sauce, optional 1. Preheat the oven to 450. Lightly grease a quiche plate, pie plate or 9 inch cake pan with non-stick cooking spray. 2. In a large skillet, heat the olive oil and add the onion and green pepper. Saute for a few minutes, until softened. Add the mushrooms and green chilies cook for about 5 minutes. 3. In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the sauteed veggie mixture, then stir in shredded cheese. 4. In a small bowl, whisk together the milk, eggs, flour and butter. Stir into the tuna-cheese mixture, then stir in the hot sauce. 5. Pour the spicy tuna melt into the greased pie plate, cake pan or quiche plate. 6. Bake for 30-35 minutes, or until is set in the middle and begins to golden on top. 7. Prepare the corn or green beans. 8. Serve Spicy Tuna Melt Pie with side of veggies. Special Instructions: Lunch or Light Dinner

Tuna Sandwiches with Hard Boiled Eggs and Carrots 2 cans tuna, drained 8 bread slices 4 eggs, hard boiled Baby Carrots Additional 3 Tbsp mayonnaise Spices to taste garlic salt, dill, curry powder Salt and pepper 1. Mix the tuna with the mayonnaise and preferred spices. Add salt and pepper to taste. (Optional, cut up the hard boiled eggs and mix them in with the tuna. You will likely need more mayonnaise if you do this.) 2. Spread the tuna mixture onto the bread and serve sandwiches with eggs and baby carrots. Special Instructions: Lunch or Light Dinner Loaded Potato Frittata 6 gold potatoes 8 eggs ¼ cup sour cream 1 ½ cup shredded cheese Pineapple as side dish Additional 6 slices turkey bacon or regular, optional 2 Tbsp vegetable or olive (if not using bacon) ½ cup milk Salt and pepper 1 bunch sliced green onions Preheat oven to 350. 1. (Optional: Cook the turkey bacon (or regular bacon if you prefer) in the cast iron skillet.) 2. Remove the bacon from the skillet and then saute the potatoes in the bacon grease (or butter) for 5 to 7 minutes, or until begin to soften. If you don t make bacon, the cook the potatoes with 2 Tbsp olive or vegetable oil. 3. In a mixing bowl, whisk together the eggs, milk and sour cream. Add a little salt and pepper and whisk that in too. 4. Once the potatoes have softened some, pour the egg mixture over top and let cook on the stovetop for about 3 minutes, or until you see the eggs along the edges begin to set. 5. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs in the middle have set. 6. Add the shredded cheese to the top and then bake for another 5 minutes. Be sure to use a heavy duty oven mitt, as the handle will be hot, hot, hot! 7. Once the cheese is melted, remove the skillet from the oven. Let cool slightly before slicing. 8. Slice and serve topped with green onion slices and a side of fresh fruit. Special Instructions: Bacon is optional. If you have bacon on hand, feel free to use. If not, it s easy to omit.

Potato Saute with Baked Eggs about 8 gold potatoes (3 cups), diced into small bite size pieces 4 eggs 2 sausages, cut up in place of ham Pineapple as side dish Additional 1 Tbsp olive oil or vegetable oil Salt and pepper, to taste Dash of Italian Seasoning 1. Preheat to 350. 2. Add the oil, potatoes and sausage to an oven-safe skillet and saute for 7 to 9 minutes. Then make a few wells for the eggs. 3. Crack the eggs into each well. Then put the skillet right into the hot oven. 4. Bake for 5 to 7 minutes, or longer if you want the egg completely baked. 5. Sprinkle a little salt and pepper and some Italian seasonings onto each egg. 6. Serve Sausage and Potatoes Saute with Baked Eggs and a side of fresh fruit. Special Instructions: Ham is in the original recipe, but you can substitute the delicious chicken & apple sausage instead! Grilled Sausages and Potatoes 4 Chicken and Apple Sausages 6 to 8 small gold potatoes Baby carrots 4 Dinner Rolls Additional 1-2 Tbsp olive oil Butter, jelly, or honey, optional Serve with ketchup or BBQ sauce 1. Boil the gold potatoes whole in a large pot of water for 25-30 minutes. 2. After the potatoes have cooked through while boiling, set them out onto a kitchen towel and let them sit for 10-15 minutes. 3. Once they ve cooled down some, take the kitchen towel and put it over the potato and gently press down, cracking the skin but not so hard that the potato falls out! Place in a dish. Brush with olive oil and season with salt and pepper. 4. Grill the pressed red potatoes (alongside the sausage) for 5-6 minutes per side. 5. Serve Grilled Sausage and Potatoes with carrots, rolls, and dipping sauce. Special Instructions: To cook the potatoes faster, poke a hole into each potato and microwave to cook through faster than boiling. Cook 4 to 5 minutes, 6 potatoes at a time. Cooking time might vary based on how thick potatoes are. Cook until softened. Then continue with directions above.

Slow Cooker Sausage with Peppers and Onions 4 Chicken and Apple sausage links, sliced 1 can diced tomatoes 2 peppers, seeded and diced 1 onion, sliced 4 Dinner Rolls Salt and pepper, to taste No Additional Ingredients Needed 1. Place sausage in the slow cooker. Pour the diced tomatoes, diced peppers, and sliced onion over the top. Give it a swirl. Set the slow cooker on low and cook for 8 hours. 2. Season with salt and pepper to taste. 3. Serve Slow Cooker Spicy Sausage and Peppers with dinner rolls. Slow Cooker Italian Chicken and Potatoes 2 chicken breasts 6-8 small gold potatoes, cut into chunks 2 cups baby carrots 1 can diced tomatoes Additional 2 Tbsp Italian seasoning Salt and pepper, to taste 1. Place the chicken in the base of the slow cooker and add the potato chunks and baby carrots around and on top of the chicken. Pour the diced tomatoes and their juices over top of the chicken-potatoes-carrots. Sprinkle the Italian seasoning over top. Sprinkle a little salt and pepper over the top. 2. Set the slow cooker on low and cook for 8 hours. 3. Serve Slow Cooker Italian Chicken & Potatoes as a one dish dinner, season to taste. Special Instructions: This recipe is Freezer Friendly, so make it ahead of time on a freezer cooking day and then pull out when ready to use!

BBQ Meatballs on Potatoes 1 lb. ground beef 1 egg 8 gold potatoes, cut into chunks Sour Cream for mashed potatoes Corn or green beans Additional ½ cup Italian seasoned breadcrumbs Salt and pepper 1 cup BBQ sauce Butter and milk for potatoes, optional 1. Preheat oven to 350. 2. Make meatballs by mixing the ground beef with the bread crumbs and salt and pepper. Form into 1 to 1 ½ inch balls and place into a glass baking dish. Drizzle the BBQ sauce over the meatballs. 3. Bake the meatballs until cooked through, about 30-35 minutes. Cooking time will vary depending on size of the meatballs. 4. Meanwhile, boil the potatoes for about 10 minutes, or until soft. Mash in a bowl and stir in the butter and milk or sour cream, salt and pepper and any other seasonings you like in your mashed potatoes. 5. Prepare veggie or other side dish. 6. Serve BBQ Meatballs over mashed potatoes with a side of veggies. Special Instructions: Meatballs are Freezer Friendly, so make them ahead of time on a freezer cooking day and then pull them out when ready to use! BBQ Meatball Sliders 1.5 lbs ground beef 1 egg 12 Dinner rolls 4 slices of cheese, sliced off the block, cut into quarters Corn or green beans Additional ½ cup Italian seasoned breadcrumbs Salt and pepper 1 cup BBQ sauce 1. Preheat oven to 350. 2. Make meatballs by mixing the ground beef with the egg, bread crumbs, and salt and pepper. Form into 1 to 1 1/2 inch balls and place into a glass baking dish. Drizzle the BBQ sauce over the meatballs. 3. Bake in the preheated oven for 30 to 35 minutes, or until cooked through. (Cooking time may vary depending on size of the meatballs.) 4. Once cooked, place single meatball onto dinner roll and top with quarter slice of cheese. (Heat in microwave if heat from the meatball doesn t melt the cheese.) 5. Serve BBQ Meatball Sliders with veggies. Special Instructions: Meatballs are Freezer Friendly, so make them ahead of time on a freezer cooking day and then pull them out when ready to use!

(2 meals) Taco Meat, serve with Tortillas and Corn Ingredients (DOUBLED INGREDIENTS BELOW) 2 lbs. ground beef 1 can tomatoes 16 tortillas, 8 each meal Frozen Corn Optional: 1 diced pepper, diced onion, shredded cheese Additional 2 Tbsp chili powder 2 Tbsp ground cumin 2 Tbsp garlic powder 1 tsp salt Pepper, to taste 1 4 oz can green chilies, optional 1. Brown the ground beef with the chopped onion and pepper. Drain and rinse. Return to sauce pan. 2. Add the can of tomatoes and spices to the ground beef and let simmer over low heat for 10 minutes. 3. Prepare corn. 4. Serve one Taco Meat portion with tortillas, cheese, and corn. 5. Freeze remaining portion. Special Instructions: Cook 2 meals of taco meat at one time. Use half for dinner and freeze the cooled other half for another time. Be sure to use my Flat Freezing trick to save on freezer space. Ingredients (2 meals) Sour Cream Chicken Enchiladas (DOUBLED INGREDIENTS BELOW) 4 chicken breasts, cooked and shredded (see directions below) 16 tortillas 6 cups chicken broth, divided 3 cups Sour Cream 2-3 cups shredded cheese Frozen Corn or Green Beans as side dish Additional 1-2 tsp ground cumin Salt and pepper 1 or 2-6 oz can(s) of green chilies, depending on your taste ½ tsp garlic powder Directions for Shredded Chicken: 1. Add chicken and 2 cups of chicken stock (one container) to slow cooker. 2. Season with cumin, salt and pepper. 3. Cook on low for 8 hours. 4. Shred chicken when cooled. Directions for Sour Cream Chicken Enchiladas 1. In large skillet, whisk sour cream, green chilies and 2 cups of chicken stock. Add more chicken stock until it comes to the consistency you want for your sauce. Add garlic powder and salt and pepper to taste. 2. Before adding the cooked and shredded chicken, save 2 cups of the sour cream sauce. 3. Stir chicken into the sauce and let simmer about 10 minutes, allow flavors time to infuse. 4. Spoon sour cream chicken sauce into tortillas. Roll and place seam down into a baking dish. 10 enchiladas fit comfortably in a 9 13 dish. 5. Take the sour cream sauce that you removed and spread it over the tortillas. 6. Sprinkle cheese over the top and bake about 15-20 minutes at 350. 7. Cook vegetables as directed on package instructions. 8. Serve Sour Cream Chicken Enchiladas with veggies. Special Instructions: Cook 2 meals worth of enchiladas at one time. Use half for dinner and freeze the cooled other half for another time.

(2 meals) Slow Cooker Chicken and Sausage Stew (DOUBLED INGREDIENTS BELOW) 2 chicken breasts, cut into bite size pieces 4 sausage links, sliced 2 cans diced tomatoes 4 cups chicken broth 8 gold potatoes, cut into quarters 2 peppers, seeded and diced 1 onion 4 cups of water 1 lb green beans 8 Dinner Rolls No Additional Ingredients Needed 1. Place all the ingredients, except green beans and rolls, plus 4 cups of water into the slow cooker. Set on low and cook for 8 hours. 2. Cook the green beans in a saucepan with water until heated and turn brighter green. 3. Serve Slow Cooker Chicken and Sausage Soup with green beans and dinner rolls. Special Instructions: Cook 2 meals worth of stew at one time. Use half for dinner and freeze the cooled other half for another time. Be sure to use my Flat Freezing trick to save on freezer space. (2 meals) Corn Chicken Chili (DOUBLED INGREDIENTS BELOW) 4 chicken breasts, cooked and shredded 2 cans diced tomatoes 2 cups chopped onion (1-2 onions depending on size 4 cups corn 4 cups chicken broth 3-4 cups hot water 8 Dinner Rolls Sour cream, for garnish Additional 1 Tbsp olive oil 2 garlic gloves, crushed Salt and pepper, to taste Cilantro, chopped, optional 1. In a large Dutch oven or saucepan, heat the olive oil and saute the onions and garlic for 2-3 minutes. Add the diced tomatoes, chicken broth AND 3-4 CUPS HOT WATER (depending on how thin/thick you want the chili). Stir in the shredded chicken and the corn. 2. Season with salt and pepper to taste. Add a dollop of sour cream and some chopped cilantro (optional) to each serving bowl. 3. Serve Corn Chicken Chili with dinner rolls. Special Instructions: Cook 2 meals worth of chili in a large pot. Use half for dinner and freeze the cooled other half for another time. Be sure to use my Flat Freezing trick to save on freezer space.