grocery list week 2
$8.99 Folgers instant coffee
$8.91 9 gallons of drinking water
$6.49 1/4 cup plus 1 tsp plus 1/8 cup plus 1 teaspoon olive oil - for popcorn and granola bars and unleavened whole wheat pita bread
$4.99 3/4 cup popcorn kernels - for popcorn
$2.19 buttermilk - to make butter for popcorn
$7.38 2 pints heavy cream - to make butter for popcorn
$0.59 1 1/2 teaspoons plus 7/8 teaspoon plus 1 teaspoon salt - for popcorn and oatmeal and unleavened whole wheat pita bread
$3.38 two 18 oz containers or one 42 oz container old fashioned oats - for oatmeal and granola bars
$3.79 enough turbinado sugar to make 7 tablespoons brown sugar - for oatmeal
$3.99 enough molasses to make 7 tablespoons brown sugar - for oatmeal
$11.98 28 valencia oranges or navel oranges or $1.50 64 oz pasturized 100% juice no sugar added orange juice - for orange juice
to make granola bars
$2.50 5 oz cashews - substitute peanuts
$5.99 2 oz flax seed
$7.98 28 oz uncooked strawberries - can substitute 14 oz cranberries and 14 oz blueberries
$3.49 7 oz honey - for granola bars
to make stir fry
$8.54 31 oz dry chickpeas aka garbanzo beans
$7.98 31 oz dry wild rice - substitute wild rice/brown rice blend
$4.99 13 oz USDA Choice/Chuck Shoulder Beef Steak Boneless (1 Count) or other meat for making steak strips that has a lot of iron and other meat vitamins
$17.97 46 oz peas still in pods
to make potato leek soup
8 cups chicken stock - substitute vegetable stock
$2.29 6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh oregano
1 cup heavy cream - this can be made without cream but most people use the cream.
salt but the recipe doesn't show how much
garlic - optional
onion - optional
butter - optional
to make unleavened pita bread
14 oz white whole wheat flour
1 bunch Parsley
.8 oz Rosemary
to make vegetable stock
1 tablespoon olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 cups water
2 to 3 cups edible frozen or fresh vegetable scraps - not cooked leftovers - don't use cruciferous veggies which include a lot of vegetables including these - kale, cabbage, broccoli, cauliflower, brussels sprouts. they can leave bitter flavors in the stock or broth.
2 bay leaves
4 sprigs parsley
4 sprigs oregano
Salt (omit if making stock instead of broth)
@MerryLou
:redpanda3:
