Chicken Pasta Bake – side caesar if you’d like
White Chicken Chili – customize your toppings
Ham & Cheese Sliders – serve with fruit and a salad
Sheet Pan Chicken with Butternut Squash & Cauliflower – serve with mac & cheese for kids
Zuppa Toscana – serve with crusty bread or salad
GROCERIES
- MEAT
- 1lb chicken thighs or breasts
- 9 slices bacon
- 1 lb. deli sliced ham
- 8 bone in skin on chicken thighs (about 3 lb)
- 1lb. italian sausage, hot or mild
- rotisserie chicken
- PRODUCE
- Garlic
- 3 onions
- 3 tomatoes
- 2 cups spinach
- 2 cups cubed butternut squash
- 6 cups cauliflower florets
- cilantro (optional)
- 1 bunch kale
- 2 russet potatoes
- DAIRY
- 2 cups shredded mozzarella
- 1/2 cup finely shredded parmesan
- sliced monterey jack cheese
- butter
- 1 cup heavy whipping cream
- 8oz. neufchatel cheese
- OTHER
- dry white wine (1/2 cup)
- frozen corn
- Kings Hawaiian rolls
- crusty bread, optional
- mac and cheese, optional
- caesar salad, optional
- white chicken chili toppings: avocado, cheese, lime, cilantro, chips, jalapeno– optional or change as you wish
- SPICES/PANTRY
- salt, pepper, garlic powder, italian seasoning, garlic salt, seasoned salt, poppy seeds (optional), dried oregano, red pepper flakes, cumin, paprika coriander, cinnamon cayenne
- olive oil
- all purpose flour
- 2 cans cannelini beans
- 10 oz rigatoni pasta
- 7oz diced green chilies
- tomato paste
- worcestershire
- 8 cups chicken broth
- 24 oz tomato passata or tomato puree
- dijon
- 1/4 cup each – mayo and miracle whip
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