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Grocery List Recipes
RECIPES
Only Cooking With Our Subscribers Groceries for 24 Hours
JANE’S GROCERY LIST
Private Selection™ Long Celery Sticks
Fresh Bunch of Organic Bananas
Kroger Brand Gold Potatoes
Kroger Brand Whole Carrots Bag
Parsnip
Kroger Brand White Bread
Simple Truth Organic™ Chicken Bone Broth
Kroger Brand Orzo Pasta
Kroger Brand Mushrooms Pieces and Stems
Kroger Brand Parlor Style Pizza Sauce
Private Selection™ Traditional Panko Bread Crumbs
Kroger Brand Extra Virgin Olive Oil
Kroger Brand Iodized Salt
Kroger Brand Poultry Seasoning Shaker
Kroger Brand Sugar and Cinnamon Shaker
Kroger Brand Pure Ground Black Pepper Shaker
Kroger Brand Old Fashioned Oats
Kroger Brand Original Pancake Syrup
Kroger Brand Dried Cranberries
Kroger Brand Grade A Large Eggs
Kroger Brand Half and Half Pint
Kroger Pizza Blend Shredded Cheese
Kroger Brand Ready To Bake Pizza Crust
Kroger Brand Vitamin D Whole Milk
Private Selection™ New Zealand Grass Fed Butter
Bone In Skin On Chicken Thighs
Kroger Brand Sherry Cooking Wine
Kroger Brand Walnut Pieces
Sweet Jumbo Yellow Onions
Large Gala Apple
Josh’s Breakfast (Jane) - Banana Walnut Churro French Toast
Ingredients
2 tbsp Private Selection™ New Zealand Grass Fed Butter
⅔ cup Kroger Brand Original Pancake Syrup
¼ cup Kroger Brand Vitamin D Whole Milk for caramel
2 Bananas
Bowl of 2 cups of panko
3 slices Kroger Brand White Bread 20 Oz
4 Kroger Brand Grade A Large Eggs
⅓ cup milk for french toast
⅓ cup Kroger Brand Walnut Pieces
Kroger Brand Sugar and Cinnamon Shaker
1. In a mixing bowl, combine eggs, 1/3 cup of milk and cinnamon and sugar. Whisk everything
together.
2. Dip the bread slices in egg custard mixture from above and then dip in panko and fry off in
butter on each side until golden brown.
3. For caramel, add syrup to a pan and bring a simmer. Whisk in butter and then whisk in milk.
Reduce until thickened like a loose caramel. Slice the bananas and add to caramel mixture and
then add walnuts. Toss everything together so it’s all coated.
4. Slice the french toast diagonally and plate. Top with lots of the caramel banana mixture and
serve.
Josh’s Lunch (Jane) - Creamy Potato and Mushroom Calzone
Ingredients
1 bag Kroger Brand Pizza Blend Shredded Cheese
1 can Kroger Brand Mushrooms Pieces and Stems
1 Kroger Brand Ready To Bake Pizza Crust
⅓ cup Kroger Brand Half and Half
1 Bag Yellow Potatoes
2 Celery Sticks
¼ Sweet Jumbo Yellow Onions
Kroger Brand Grade A Large Eggs
1) Small diced the celery, onions, and potatoes.
2) Sautee onions and celery in some neutral oil until softened, then add mushrooms and potatoes
and season with salt & pepper.
3) Add a splash of water to allow everything to steam and for the potatoes to cook and cover with a
lid.
4) When potatoes are cooked through, add half & half and reduce until thick. Let cool.
5) Make an egg wash by whisking 2 eggs and a splash of water.
6) Roll dough out into an oval shape and fill with cheese and potato cream mixture. Brush edges
with egg wash.
7) Roll log like you would a long burrito, tucking in the edges as you roll. Seal tightly.
8) Brush on top with more egg wash and bake at 400F for 15-20 minutes or until golden.
Josh’s Dinner (Jane) - Cran Apple Braised Chicken With Bone Broth Orzo
Ingredients
2x Bone In Skin On Chicken Thighs
1x bottle Sherry Cooking Wine
1x Sweet Jumbo Yellow Onion
2x Large Gala Apples
1x bottle of Kroger Extra Virgin Olive Oil
Kroger Brand Iodized Salt
1x Kroger Brand Poultry Seasoning Shaker
1x box of Craisins
Ground Black Pepper1x carton of Bone Broth
1x box of Orzo Pasta
2x Carrots
2x Parsnips
1x box of Japanese Style Seasoned Panko Breadcrumbs
1x jar of Kroger Brand Parlor Style Pizza Sauce
1. Trim the ends off the chicken thighs if you’d like less skin on them
2. Oil a pan. Season the chicken with salt, pepper, and poultry seasoning. hard sear the
chicken
3. Dice the onions and apples
4. While you wait for your chicken, slow cook the orzo in a pot using bone broth for 30
mins.
5. Remove chicken from the pan. Saute onions and apples.
6. Rough chop carrots and parsnips
7. Once onions gets a nice color, make a well in the pan and add pizza sauce, about 1 cup
8. Sprinkle craisins in. Add chicken back in and deglaze with sherry cooking wine
9. Add bone broth
10. Put panko breadcrumbs in a ziplock baggy and crush down. sprinkle crumbs into pan
and mix together
11. Let it braise for 2 hours.
AVERY’S GROCERY LIST
Simple Truth Organic™ 85/15 Grass Fed Ground Beef Packs 3
Ranch Dressing Salad Dressing for Quick Meals
Kroger Brand Real Mayo
Kroger Brand White Hamburger Buns
Sweet Jumbo Yellow Onions
Fresh Large Green Bell Pepper
Kroger Brand Butter Sticks
Kroger Brand Mild Buffalo Wing Sauce
Boneless Skinless Chicken Breasts
Organic Oats and Honey Granola Cereal
Fresh Bunch of Bananas – 5-7 Bananas
Fresh Blueberries - 1 PT Clamshell
Kroger Brand Strawberry Nonfat Light Greek Yogurt Cup
Kroger Brand Original Mac and Cheese 2.05 oz - 4 Cup/Tub/Bowl
Kroger Brand Penne Rigate Pasta
Kroger Brand Soft Taco Size Flour Tortillas
Simple Truth™ Natural Cage Free Grade A Large Brown Eggs
Hint of Lime Flavored Tortilla Chips
Kroger Brand 16 oz Original Sour Cream
Salsa Verde Mild
Gluten-Free Instant White Rice
Kroger Brand Four Cheese Alfredo Sauce
Kroger Brand Taco Seasoning
Kroger Brand Fully Cooked Frozen Chicken Bites
Smashed Burger Style Chopped Salad Kit
Simple Truth Organic™ Low Moisture Part Skim Mozzarella Shredded Cheese
Kroger Brand Fat Free Reduced Sodium Beef Broth
Vee’s Breakfast (Avery) - Banana Oat Yogurt Pancakes
Ingredients
Start with ALL the groceries
½ cup Organic Oats and Honey Granola Cereal
3x bananas Fresh Bunch of Bananas
½ cup of Fresh Blueberries - 1 PT Clamshell
½ cup Strawberry Greek Yogurt Cup
1 egg
Salted butter
EXTRAS:
2 tbsp Baking powder
2 tbsp sugar
1 ½ cup of flour
1) Blend everything but the flour
2) Add to a bowl, then whisk in flour
3) Grab a ladle and make mini pancakes on griddle
4) Top with extra yogurt, granola, and blueberries
5. Vee’s Lunch (Avery) - Fajita Mac n Cheese Burger with Chips and Salsa
Ingredients
1lb Kroger Brand 80/20 Ground Beef
1x pack Kroger Brand White Hamburger Buns
½ of a Sweet Jumbo Yellow Onion, sliced
½ of a Fresh Large Green Bell Pepper, sliced
Salted Butter
4x cups of Kroger Brand Original Mac and Cheese
1x pack of Kroger Brand Fully Cooked Frozen Chicken Bites, baked and cut into strips
1x packet of Taco Seasoning Mix
1x bag of Burger salad kit
1x bottle of Mayo
1x jar of Salsa
2x Flour Tortillas
1. Cut the yellow onions and green bell pepper into strips.2. Saute veggies
3. Make kraft macaroni and cheese. Add taco seasoning, chicken strips, and veggies. Set
aside
4. Form burger patties and cook off, seasoning it with more taco seasoning and salt
5. Toast buns and assemble burger
6. For the sides, cut into triangles and fry off the tortillas. Serve with the herdez salsa
8. Vee’s Dinner (Avery) - Buffalo Chicken Roulade with Alfredo Rice and Creamy Pasta
Salad
Ingredients
1x pack of Simple Truth™ Natural Cage Free Grade A Large Brown Eggs
1 bag of Hint of Lime Flavored Tortilla Chips
1x container of Kroger Brand 16 oz Original Sour Cream
1x Sweet Jumbo Yellow Onion, sliced
Butter
1x Beef broth
1x pack of Simple Truth Organic™ Low Moisture Part Skim Mozzarella Shredded Cheese
1x pack of Boneless Skinless Chicken Breasts
1x jar of Alfredo sauce
1x bottle of Buffalo sauce
1x box of Minute rice
1x bottle of Ranch
S&P
PASTA SALAD
1x bag of Penne pasta
1x jar of Mayo
1x container of Sour cream
1x Green bell pepper
1x Yellow onion
EXTRAS:
3x eggs, beaten
Flour
Plastic wrap
2x Zipplock baggies
A dash of Vinegar
Salt + Pepper
½ tsp Chili powder
½ tsp Garlic powder
½ tsp Onion powder
1. For the Roulade, slice and saute the onions with butter to caramelize onions. Deglaze
with beef broth.
2. Season chicken with salt and pepper. Put it in a ziplock baggy and pound it out
3. Put plastic wrap on a cutting board. Lay chicken down on it. Layer lots of mozzarella
cheese and then onions on top of flattened chicken4. Using the plastic wrap, roll one side of the chicken over to make a tube
5. While the chicken shape forms, crumble the tortilla cups in another ziplock bag or food
processor
6. Dredge chicken tube in flour, eggs, and crumbled up tortilla chips
7. Fry off and finish in the oven
8. Make minute rice, adding the alfredo sauce little by little and butter when it’s almost
done. Put into small bowl to form the rice dome
9. Warm up buffalo sauce
10. Pull roulade and cut into rounds
11. Top with buffalo sauce and ranch
12. For pasta salad, cook pasta. While the pasta cools, dice green bell pepper and onions
13. Combine pasta with mayo, sour cream, spices, onions, bell pepper and a splash of
vinegar in a bowl. Salt and pepper to taste.
DREW’S GROCERY LIST
Kroger Brand Sharp Cheddar Block Cheese
Kroger Brand Creamy Peanut Butter
Kroger Brand Cosmic Crisp Apples 3 lb bag
Simple Truth Organic™ Minced Garlic
Green Onions
Cilantro
Kroger Brand Tender Baby Spinach
Organic Gold Jewel Sweet Potatoes
Kroger Brand Yellow Onion 3lb Bag
Kroger Brand Soft Taco Size Flour Tortillas
Kroger Brand Tomato Sauce
Kroger Brand Grade A Large Eggs
Kroger Brand Penne Rigate Pasta
Private Selection Wide Pan Sourdough Bread
Kroger Brand 2% Low Fat Small Curd Cottage Cheese
Simple Truth Organic ™ Coconut Milk
Green Cabbage
Kroger Brand Whole Carrots Bag
Broccoli Crowns
Kroger Brand Jasmine Rice
Kroger Brand Great Northern Beans
Kroger Brand Red Beans (2)
Kroger Brand Ground Beef Tray 3lb
Heritage Farm Bone In Skin On Whole Young Chicken (2)
Simple Truth Organic™ Plain Nonfat Greet Yogurt Tub
Lily’s Breakfast (Drew) - Shakshuka Chilaquiles
Ingredients
1 can Kroger Brand Tomato Sauce
3 Kroger Brand Grade A Large Eggs1 tbsp Minced Jarred Garlic
½ yellow onion, small diced
4 Kroger Brand Soft Taco Size Flour Tortillas
1 block Kroger Brand Sharp Cheddar Block Cheese, freshly shredded
¼ cup Greek Yogurt
2 tbsp water
Cilantro, finely chopped for garnish
1 can Kroger Great Northern Beans
1 can Kroger Brand Red Beans
Neutral oil
S&P
1) Mince onion and add to pan with garlic. Add the tomato sauce and bring to a simmer.
Season with salt & pepper.
2) Cut up tortillas and shallow fry them off in a separate pan until golden brown. Let cool on
a paper towel lined sheet tray and season with salt.
3) Simmer both beans and mash with 2 tbsp butter and salt to make refried beans.
4) Put chips in a cast iron, and top with tomato sauce, then cheese and nestle eggs in
between. Cover with foil and bake at 400F until eggs are done.
5) Top with watered down greek yogurt drizzle and chopped cilantro. Plate with a side of
refried beans.
Lily’s Lunch (Drew) - Meatball Soup & Apple Cheddar Grilled Cheese
Ingredients
2 eggs
1 quart chicken stock
½ box Kroger Brand Penne Rigate Pasta
1 lb Kroger Brand Ground Beef
1 head Broccoli, cut into pieces
1-2 Organic Gold Jewel Sweet Potato
3 carrots
½ cup Kroger Brand 2% Low Fat Small Curd Cottage Cheese
½ bag Kroger Brand Tender Baby Spinach
Green Onions, chopped for garnish
1 block Kroger Brand Sharp Cheddar Cheese, freshly shredded
1 slice Private Selection ™ Wide Pan Sourdough Bread
2 Kroger Brand Cosmic Crisp Apples
1) Cut up onion and garlic and saute.
2) Soak 1 slice of bread in water to make a panade.
3) Make mini meatballs by combining beef, cottage cheese, egg, onion powder, garlic
powder, panade, salt & pepper, and the sauteed onion and garlic.
4) Form the meatballs and brown in some neutral oil on all sides.
5) Peel & chop up sweet potato and carrots.
6) Slice an onion and saute in dutch oven with butter. Add meatballs and then chicken
stock. Add the sweet potato and carrots and bring to a simmer. Simmer for 15 minutes.7) Add penne and spinach and simmer until penne is cooked through. Garnish with green
onion.
8) For grilled cheese, build with thinly sliced apples, cheddar, bread and butter. Toast slowly
on each side until golden brown. Serve with soup.
Lily’s Dinner (Drew) - Peanut Chicken & Braised Cabbage
Ingredients
Jarred minced garlic
1 Whole chicken
½ cup Greek yogurt
1 can Simple Truth Organic™ Coconut Milk
⅓ cup Kroger Brand Creamy Peanut Butter
1 Cup chicken broth for cabbage
2 Cups chicken stock for peanut sauce
2 cups Kroger Brand Jasmine Rice - cooked in rice cooker already
1 Green Cabbage
Apple cider vinegar, as needed
Sugar, as needed
Neutral oil
S&P
2 Kroger Brand Whole Carrots, for garnish
Cilantro, chopped for garnish
1) Breakdown a whole chicken and marinate the pieces in greek yogurt, salt & pepper.
Marinate for 4 hours or up to overnight.
2) For the cabbage, wedge the cabbage and saute on both sides. Add garlic, splash of
vinegar and 1 cup of chicken stock. Cover immediately and put in oven at 350F. Braise
until cabbage is tender, around 30 minutes.
3) Cook rice to package instructions.
4) Make peanut sauce by sauteeing garlic in butter then add chicken stock and whisk in
peanut butter. Add vinegar, sugar and S&P to taste. Whisk in coconut milk.
5) Brown the chicken then add to pan with peanut sauce and let finish cooking in oven
6) Peel and shred carrots for garnish.
7) Add rice to bowl and top with chicken, sauce, carrots, cilantro. Plate with a side of
cabbage.
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