SHOPPING LIST – MENU 91
WATERMELON SALAD | BREAKFAST PIZZAS | SUPER GREEN PESTO PASTA
FRESH PRODUCE
- Baby spinach (120g / 4.2oz)
- Baby kale1 (100g / 3.5oz)
- Mint leaves (heaped 1/3 cup)
- Basil leaves (1 large handful) optional
- Watermelon (1/4 large)
- Avocado (1)
- Lebanese cucumber (1)
- Green capsicum (1 large)
- Zucchini (2 large)
- New (baby) potatoes (700g / 1lb 9oz)
- Red onion (1 small)
MEAT / FISH
- Chicken tenderloins (600g / 1lb 5oz)
- Cooked bacon pieces2, GF (200g / 7oz)
CHILLED / FROZEN
- Plain, unsweetened yoghurt (80ml / 2.7 fl.oz)
- Colby cheese (150g / 5.3oz)
- Feta cheese (100g / 3.5oz)
- Parmesan cheese (45g / 1.6oz)
- Basil pestoGF (100g / 3.5oz)
- Spinach and cheese tortellini3, GF (600g / 1lb 5oz)
- Pizza basesGF (2 large / 300g / 10.6oz)
- Hash brownsGF (4 large / 300g / 10.6oz)
GENERAL GROCERY
- Eggs (6)
- Lime juice (1 Tbsp)
- Tomato relishGF (2 Tbsp)
- Pizza paste4, GF (2 Tbsp)
PANTRY STAPLES
- Olive oil (3 1/2 Tbsp)
- AioliGF (6 Tbsp)
- Honey (2 tsp)
- Moroccan seasoning (2 tsp)
- Salt and pepper
1 Baby kale can be swapped for baby spinach or baby rocket.
2 If you can’t find pre-cooked bacon pieces, choose regular bacon.
3 Can be swapped for ravioli. Use a different flavour if you prefer.
4 I used pizza paste sachets (1 sachet = 2 tablespoons).
GF Gluten-free swaps: Make sure bacon and pesto are gluten-free. If you can’t find gluten-free tortellini, use 300g / 10.6oz of your favourite dried gluten-free pasta instead. Choose gluten-free pizza bases and hash browns. Make sure relish, pizza paste and aioli are gluten-free.
