SHOPPING LIST – MENU 91
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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.

 

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