Monday, November 23, 2009

Gobble! Gobble!

Most of the ads this week run Sunday through Wednesday/Thursday because Friday is Black Friday and that's whole 'nother can of worms.

Target has several games (Let's Go Fishin', Twister, The Ladybug Game, Operation, Hungry, Hungry Hippos (side note, that nutter Santa Claus got Hungry, Hungry Hippos for Baba last year. I had forgotten how much I hated that game - loud and small pieces - a deadly combination), Sorry, and Scrabble) half price. Target also has a Darth Vader TIE fighter for $20, but I can't figure out if its the one I want or not. GE Reveal lightbulbs are $2 for a 4 pack - look online and in last Sunday's coupons for $1 off coupons. Campbell's creme of Mushroom soup is an unbelievable .49 a can. Stock up!


Birds eye vegetables or Steamfresh vegetables are .48/bag, limit 4. Stock up!

Milk is $1.78/gallon when you purchase a twin pack with coupon in ad

Blueberries/Raspberries/Blackberries are $1.98

Asparagus is $1.48/lb (don't think you like asparagus? Snap off tough ends, put in a tin foil bag, add olive oil, salt, pepper, and other spices, and top with cheese. Throw in the oven (350) or on the grill until tender)

Folgers Coffee is $3.98 for 22.6-34.5 oz ctr with coupon in ad

Walgreen's (prices good 11/22 through 11/28):
Colgate toothpaste/toothbrushes - .79 combine with coupons from Sunday paper to get for 4 cents or free, depending on your coupon stash
Oranges or Mushrooms 2/$1 w/coupon in ad
My Little Pony, Winnie the Pooh or Christmas coloring book/activity pads are 3/$1 limit 6 (good idea to help the kiddles pass the endless day that is Christmas Eve

BEST TURKEY PRICE - .37/lb w/coupon in ad
Roundy's milk - $1.78/gallon, limit 2
Pepsi 12 pk cans or 6 pk 24 oz bottles 4/$8.88, limit 4
Yoplait yogurt is 10/$5
Freschetta Pizza are 2/$9 if you sign up for email offers on the Freschetta web site, you get a $1 coupon, there was a $1 off coupon in last week's Sunday paper - use both on Wednesday and get the 2 pizzas for $5 PLUS you get a $3 off your next order coupon at the register. Score!

I am off to Rainbow for a turkey (shhh! I might just go twice and get 2 - .37/lb is a great price), milk, pizza, and yogurt. I'm off to Cub for milk (my children are part calf), steamfresh veggies (will definitely be making more than one stop for that price) and the coffee. And Walgreen's for the toothpaste/brushes and the coloring pads. Although if Baba colors any more pictures for me, I'm going to be out of wall space....

I think that's all for now, but since I'm doing this from memory without the ads, I may have forgotten something. I'll let you know if I see anything worth fighting the crowds for on Black Friday!

Friday, November 20, 2009

Old Navy

Old Navy is always hit and miss for me. I think their every day prices are a bit much for the quality of clothes, but right now all their clearance stuff is an additional 50% off. Granted for the stuff that is on "clearance" for 49 cents below the regular price, its kind of a joke, but I got 2 skirts for me, 2 tank tops for me, a pair of pj pants, a pair of sandals, a dress shirt for Zippy, 2 shirts for Rudy, and 1 skirt for Rudy for $11.58 today. For 47 cents a skirt, I can justify wearing it once (and buying 2 of them).

Saturday, November 7, 2009

UV Vodka

While at MGM today perusing the Vodka selection, I noticed, much to my delight that UV Vodka had a mail in rebate offer. And a darn good one at that. If you buy one 1.75 L UV Vodka you get a $10 rebate, two UVs you get a $20 rebate. Um, score! Also, for MGM's participating in the Super Saver program, UV is on sale for $14.44 per 1.75 L bottle. Net cost after rebate - $4.44 for a 1.75 L bottle. Now, I love my Karkov and other bargain Vodka's, but this is even better!

Wednesday, November 4, 2009

Recipes Nov 9 - 30

Nov 9 - Soup & Grilled cheese. Do you really need a recipe?

Nov 10 - Slow Cooker Spiced Chicken Stew with Carrots
You'll Need:

2 lbs carrots, peeled and cut into 1 1/2 inch lengths

8 skinless chicken thighs (2.5 lbs)

1 garlic clove, thinly sliced

1 cinnamon stick

1/2 tsp ground cumin

Coarse salt and ground pepper

1/4 c golden raisins

1/2 c cilantro leaves

1/2 c sliced almonds, if desired

Couscous or rice, for serving


1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 tsp salt, and 1/4 tsp pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous or rice, if desired.

Nov 11 - French Toast

Nov 12 - Stew

Nov 13 - Italian Chicken & Couscous

You'll Need:
1 tbsp olive oil
2 cloves garlic, finely chopped
1 can (14.5 oz) stewed tomatoes, drained and 1/2 c liquid reserved
1 lb boneless, skinless chicken breast halves, cut into 1/2 inch strips
1 medium onion, thinly sliced & separated into rings
1 1/2 tsp chopped fresh or 1/2 tsp dried oregano leaves
1/8 tsp pepper
1 1/2 c chicken broth
1 medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices
1/2 pkg (10 oz size) couscous (3/4 c)

1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous, and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.

Nov 14 - Roast Chicken
Roast a whole chicken like you would a turkey. Make all the fixins' - stuffing, green beans, mashed potatoes, etc to get your stomach in shape for Thanksgiving.

Nov 15 - Leftovers

Nov 16 - Cran-Chicken Enchiladas

You'll Need:

2 c shredded cooked chicken

1 can (16 oz) whole cranberry sauce

1 can (15 oz) black beans, rinsed and drained

1 1/2 c salsa

1 c shredded cheese

1/2 c sour cream

3 green onions, sliced

1/4 c snipped cilantro

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

8 7 to 8 inch tortillas

1 tsp hot pepper sauce


1. Preheat oven to 350˚F. Lightly coat a 3 quart baking dish with cooking spray; set aside. For filling, in a large bowl, stir together turkey, half the cranberry sauce, black beans, 1/2 c salsa, 3/4 c cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 c filling on each tortilla. Roll up tortillas around filling. Place seam side down.

2. For sauce, in bowl, stir together remaining cranberry sauce, remaining salsa, and hot sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover and top with remaining cheese. Bake 5 to 10 minutes until cheese is melted.

Nov 17 - Sauteed Chicken with Tomato Relish & Spinach
You'll Need:

1 can (14.5 oz) diced tomatoes in juice, drained

1/2 c chopped fresh parsley

2 tbsp olive oil

2 tbsp fresh lemon juice

1 tbsp jarred capers, drained

Coarse salt and ground pepper

4 boneless, skinless chicken breast halves

2 packages (10 oz each) frozen leaf spinach, thawed and squeezed dry


1. In a bowl, stir together tomatoes, parsley, 1 tbsp oil, lemon juice and capers. Season tomato relish with salt and pepper.

2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, slit in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.

3. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.

4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heat through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

Nov 18 - Easy Vegetable Chowder

You'll Need:

1 tbsp butter

1/2 c chopped onion

1 (10 3/4 oz) can condensed cream of potato soup

2 c milk

1/4 tsp dried thyme leaves

1 (1 lb) package of frozen potatoes, sweet peas and carrots or other frozen vegetable combination


1. Melt butter in a large saucepan over medium heat. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.

2. Stir in soup, milk, and thyme. Cook until very hot. DO NOT BOIL. Add vegetables; cook 12 to 14 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add salt and pepper to taste.

Nov 19 - Leftovers

Nov 20 - Fusilli with tomatoes and mozzerella
You'll Need:
8 oz fusilli pasta
2 c small broccoli florets
2 tbsp each olive oil and rice vinegar
6 sun dried tomatoes - chopped
1 clove garlic, minced
1/2 tsp each salt and pepper
8 oz each red and yellow tomatoes, diced
8 oz mozzarella cheese, diced
1/2 c pitted kalamata olives, coarsely chopped
1 c basil leaves, stacked and cut in narrow strips
Serve with: grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directions, stirring in broccoli for last minute of cooking time. Drain pasta and broccoli, rinse under running cold water until cool, then set aside to drain.
2. Meanwhile, whisk oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in a large bowl until well blended. Add tomatoes, mozzarella cheese, olives and cooled pasta. Toss to mix and coat. Sprinkle servings with basil. Serve at room temperature.

Nov 21 -
Nov 22 - Penne with sausage and peppers
You'll Need:
1 lb penne pasta
12 oz fresh sweet or hot Italian pork sausages, removed from casing
1 tbsp olive oil
3 peppers, thinly sliced
1 medium onion, thinly sliced
2 tsp minced garlic
1 can (28 oz) crushed tomatoes with basil
1/2 tsp each salt and freshly ground pepper

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs.
2. Meanwhile, cook sausage in a large nonstick skillet over medium heat 5 minutes, or until browned, breaking up chunks with a wooden spoon. Remove to a plate.
3. Add oil, peppers and onion to skillet. Cook, stirring occasionally, 5 minutes, or until lightly browned. Push vegetables aside, add garlic and saute 1 minute until fragrant. Add sausage, tomatoes, salt and pepper; stir to combine all. Bring to a boil, reduce heat, cover and simmer 10 minutes to blend flavors.
4. Drain pasta, transfer to a large serving bowl and add sauce. Toss to mix and coat.

Nov 24 - Chicken Rice Soup
You'll Need:

2 14 oz cans reduced-sodium chicken broth

1/2 tsp dried thyme or basil, crushed

4 cloves garlic, minced

2 14.5 oz cans petit diced tomatoes, undrained

1 9 oz package frozen, chopped cooked chicken breast

1 8.8 oz pouch cooked long grain & wild rice

1 c chopped zucchini

1/4 tsp ground black pepper


In a 4-quart Dutch oven combine chicken broth, thyme, and garlic; bring to a boil. Stir in undrained tomatoes, chicken, rice, zucchini, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes.

Nov 25 - Italian Beef Hoagies

You'll Need:

1 lb ground beef

1 medium onion

1 garlic clove, pressed

1 green pepper, sliced

1 red pepper, sliced

1/4 c water

2 tbsp red wine vinegar

1 pkt (1 oz) onion soup mix

1 tbsp Italian seasoning mix

6 hoagie rolls

1 c (4 oz) shredded Provolone cheese


1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.

2. Add peppers, water, red wine vinegar, onion soup mix and Italian seasoning. Bring to a simmer over medium heat.

3. Sprinkle with shredded Provolone cheese. Cover and simmer 1-2 minutes or until cheese is melted.

4. Spoon into 6 warm hoagie rolls.

Nov 26 - Thanksgiving

Nov 27 - Bow-ties with spinach and cherry tomatoes
You'll Need:
12 oz bow-tie (farfelle) pasta
4 tbsp extra-virgin olive oil
1 tbsp minced garlic
1 bag (10 oz) fresh spinach, tough stems removed, leaves torn bit-size
1/2 tsp each salt and pepper
1 pt cherry tomatoes, halved or quartered if large
1/2 c pine nuts or silvered almonds, toasted
3/4 c shredded Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directions.
2. Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add half the garlic; saute 1 minute, or until golden. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
3. Add remaining 3 tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
4. Drain pasta in a colander and rinse under running cold water until cool, then drain well.
5. Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.

Nov 28 - Braised brisket with cranberries
You'll Need:

3 lbs beef brisket, fat trimmed to a 1/4 inch layer

Coarse salt and pepper

3 tbsp all purpose flour

1 can (14.5 oz) reduced-sodium chicken broth

1 c dry red wine, such as Cabernet Sauvignon

1 bay leaf

2 tbsp unsulfured molasses

1 bag (12 oz) cranberries

1 bag (1 lb) frozen pearl onions


1. Preheat oven to 350˚F, with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to plate (reserve pot)

2. Add flour to pot, and cook, stirring 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups waters; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.

3. Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cover, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

Nov 29 - Leftovers

Nov 30 - Pasta and sauce or Leftovers

Monday, November 2, 2009

Recipes Nov 2 through Nov 8

Nov 2:
Tuna Hot Dish (I guess, technically, its Tuna Pasta Casserole, but I live in Minnesota, it is NEVER a casserole).

You'll Need:
Crumb topping ( 2/3 c crushed Wheaties, Cheerios, or Corn Flakes or dry bread crumbs mixed with 1 tbsp melted butter)
1 1/4 c uncooked pasta shells or elbow macaroni
2 tbsp butter
2 tbsp all purpose flour
3/4 tsp salt
2 cups milk
2 cups cooked broccoli flowerets or 1 c frozen peas (thawed)
2 cans (6 oz each) tuna in water, drained.


1. Heat oven to 350. Make Crumb topping; set aside.
2. Cook and drain pasta as directed on package.
3. While pasta is cooking, melt butter in 1 1/2 quart saucepan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling and stir 1 minute. Stir in cheese until melted.
4. Mix pasta, broccoli, tuna and sauce in ungreased 2 quart casserole (hot dish). Cover and bake about 25 minutes or until hot and bubbly. Sprinkle with topping. Bake uncovered about 5 minutes or until topping is toasted.

Nov 3:
Torino Turkey Sausage and Penne:

You'll Need:

12 oz penne pasta

1 large head escarole

2 tbsp olive oil

1 small onion, chopped

1 package (20 oz) hot Italian turkey sausage

1/2 tsp garlic salt

1/2 tsp black pepper

1 can small white beans, drained and rinsed

Parmesan cheese for serving (optional)


1. Heat a large pot of salted water to boiling. Add pasta and cook 12 minutes. Clean, trim and chop escarole.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally. Remove sausage from its casing and crumble into pan. Cook 5 minutes, breaking apart with a spoon.

3. Drain pasta, reserving 1 c pasta water. Keep warm. Increase heat under skillet to medium-high. Add escarole, garlic salt and pepper. Cook 3 minutes, until greens are wilted. Add beans and 1/2 c of the pasta water (if necessary). Add drained pasta to the pan and toss to combine. Garnish with Parmesan cheese, if desired.

Nov 4: General Tso's Chicken:

You'll Need:

1 1/4 c long –grain brown rice

1/4 c corn starch

1 lb snow peas, trimmed & halved crosswise

4 garlic cloves, sliced

2 tsp grated, peeled fresh ginger

3 tbsp light brown sugar

2 tbsp soy sauce

1/2 tsp red-pepper flakes

2 large egg whites

Coarse salt & grnd pepper

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

2 tbsp veggie oil, such as safflower


1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tbsp cornstarch and 1/2 c cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, and toss to coat.

3. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet)

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Nov 5:

Penne Pasta Hot Dish:

Can you tell its almost winter? I'm rockin' the hot dishes!

You'll Need:

12 oz uncooked penne pasta

1 lb ground beef or turkey

1 large onion, chopped

1 can (14.5 oz) diced tomatoes with basil, garlic, & oregano

1 can (6 oz) tomato paste

1/2 c water

3 c (12 oz) mozzarella cheese, shredded


1. Preheat oven to 350˚F. Cook pasta. Cook beef and onion. Drain. Stir in diced tomatoes, paste, and water. Heat

2. Coat 13x9x2 baking dish with cooking spray. Combine pasta with meat mixture and 2 c cheese. Pour into baking dish, top with remaining cheese.

3. Bake uncovered 20 to 25 minutes until heated through and cheese is melted.

Nov 6:


Buy a frozen pizza. Follow directions. Yum, it's Friday.

Sunday, November 1, 2009

So, what's for dinner?

In the rush of getting everyone out of the house and ready for Halloween, someone (me) forgot all my recipes at home, so I won't be posting recipes until tomorrow. Sorry :-(

I am posting the month's menus on my google calendar so you can see what's coming. All this blogging about food is making me hungry. Good thing its almost lunch time.

This week deals....

Walgreens lets you stack coupons, which means you can use a Walgreens coupon AND a manufactures coupon per item. So, if you have the Dawn Dish Liquid Walgreens coupon and you buy 3, you can use 3 manufacturer coupons to sweeten the deal!

Buy Arizona Tea for $.99 get one free
Madam Mandarin Oranges or Geisha Mushrooms 2/$1 limit 4 with coupon in ad
18 ct Trident or 14 ct Stride gum $.69 each limit 3 with coupon in ad (great price for gum!)
10.3 oz Dawn Dish Liquid $.99 limit 3 with coupon in ad (ad your coupons to save even more).
Mars Candy is $.49 each limit 6 with coupon in ad

Ulta -
Buy 2 get 2 free on OPI nail polish
Add has a 20% off any one item coupon - fine print says you can use it on sale or clearance merchandise.

Target -
Much to my delight, I learned that Target stacks coupons, too. So when you get those printer coupons go through your manufacturer's coupons and double the savings!

Buy 2 get 1 free Wii games - since its getting close to Christmas
Seasons 1-7 of Family Guy, Seasons 1-7 of 24, Seasons 1-3 Arrested Development, and Season 12 of the Simpsons are $12.99 each
Coupon for a $10 gift card with new or transferred prescription good through 11/16
Luvs are $16.99 for the big pack
Market Pantry 16 oz frozen mixed vegetables are $.89 a bag, no limit

Lately, I've been a little disappointed with Cub, but things are looking up this week.

Lunchables are 10/$10
Fresh Boneless Skinless Chicken Breasts or Stuffed Boneless Skinless Chicken Breasts are $.99/lb (limit 2, but it doesn't say 2 breasts or 2 lbs) with coupon in ad
Freschetta Pizza's are $3.99
Fresh Express Salad Blends are BOBO with coupon in ad (2/$2.99)
General Mills Cereals or Fiber One Toaster Pastries are $1.88 a box - combine with manufactures coupons
Cub cheese is 2/$3
Cranberry sauce $.99
Steamfresh Vegetables are 10/$10
Danimals Crush cups are 2/$3 combine with man. coupons to get them down to 2/$2
Kemps Sour cream 8 oz size is 10/$10
Frozen Spinach is $.79

Oh, Rainbow, how I love thee. :-)

Meal deal -
Buy a Cooks Ham portion for $1.99 a pound ($3/lb cheaper than cubs ham this week) and you get a 10 to 12 lb Jennie-O turkey, a dozen eggs, and Roundy's original or maple breakfast links for free
Milk - $1.78 a gallon, limit 2
5 lb russet potatoes are buy one get one 2/$2.49 lb
Yoplait Delights Parfaits (these are DELICIOUS!) are 2/$4 - and have $1 off coupons. Use on double coupon day (Wednesday) to get these delightful treats for free!
Clear Value Corn Muffin Mix is $.35
Bush's Best Beans are 5/$4
Del Monte Canned Veggies are 5/$4 (for some reason my weird kids like cold canned veggies. Ick!)
Roundy's bread (wheat and white) is 10/$10
Bolthouse Baby carrots 1 lb bags are 10/$10
Hunts Pasta Sauce (26 oz cans) are 10/$10 - this is what I use for my sauce for stew
Colgate Toothpaste is 10/$10 combine with man. coupons to get it for free
Roundy's string cheese is 10/$10 (6 oz varieties)

Happy shopping!

Grocery List for November

Yes, I realize how sick it is that I plan menus, lists, etc a month at a time, but apparently I have a lot of time on my hands. Usually, I print this list off, go shopping in my cupboards, and then head to the grocery store.

I'm assuming you have the following:
Olive Oil
Garlic Salt
Black Pepper
Brown Sugar
Red Pepper Flakes
Vegetable Oil
Chili Powder
Italian Seasoning
Bay leaves

Pantry Stuff (anything that isn't going to go bad in the near future):
Nov 1-8
2/3 c crushed wheaties, cheerios, cornflakes or dry bread crumbs
1 1/4 c medium shells or elbow macaroni
2 cans (6 oz each) tuna
2 12 oz boxes penne pasta
1 14. 5 oz can diced tomatoes with basil, garlic, and oregano
1 6 oz can tomato paste
1 1/4 c rice
1/4 c cornstarch
15 oz can of kidney beans
15 oz can of pinto beans
6 oz can of vegetable juice
4 oz can diced green chili peppers
8.5 oz box corn muffin mix

Nov 9-15
2 cans large spaghetti sauce
14.5 oz stewed tomatoes
1/2 pkg (10 oz size) couscous

Nov 16-22
1 16 oz can whole cranberry sauce
1 15 oz can black beans
1 1/2 c salsa
1 14.5 oz can diced tomatoes
1 tsp jarred capers
2 10 oz pkgs frozen leaf spinach
1 10 3/4 oz can condensed cream of potato soup
1 lb package frozen potatoes, sweet peas, and carrots
8 oz fuselli pasta
rice vinegar
6 sun dried tomatoes
1/2 c pitted Kalamata olives

Nov 23-30
1 lb penne pasta
1 28 oz can crushed tomatoes with basil
3 14 oz cans chicken broth
2 14.5 oz cans petite diced tomatoes
Red wine vinegar
1 pkt (1 oz) onion soup mix
12 oz bow tie pasta
1 c dry red wine like Cabernet Sauvignon
2 tbsp unsulfured molasses (Bring a baggie to the store and take what you need a la ZennieZou)
1 lb bag frozen pearl onions

Perishables (things that will go bad):
Nov 1-8
1.5 c shredded cheddar cheese
1 c frozen peas
1 large head escarole
1 bag of onions
1 pkg (20 oz) hot Italian turkey sausage
Parmesan Cheese
1 lb ground beef or turkey
1 lb snow peas
6 garlic cloves
2 tsp fresh ginger
2 tbsp soy sauce
dozen eggs
1 lb boneless skinless chicken breasts
Refrigerated pizza dough
pizza sauce
pizza toppings - cheese, pepperoni, mushrooms, pineapple, etc
1 green pepper
1/4 c cilantro or parsley

Nov 9-15
cans of soup of your favorite flavor
loaf of bread
3 lbs carrots
8 skinless chicken thighs
4 garlic cloves
1 Cinnamon stick
1/4 c golden raisins
1/2 c cilantro leaves
1/2 c sliced almonds
2 lbs stew meat
5 lb bag of potatoes
1 lb celery
1 lb boneless skinless chicken breasts
1 1/2 c chicken broth
1 medium zucchini
roasting chicken

Nov 16 - 22
1 c shredded cheese
1/2 c sour cream
3 green onions
1/4 c cilantro
8 7 to 8 tortillas
hot pepper sauce
1/2 c parsley
lemon juice
4 boneless skinless chicken breasts
2 c broccoli florets
8 oz red tomatoes
8 oz yellow tomatoes
8 oz mozzarella
1 c basil leaves

Nov 23-30
12 oz sweet or hot Italian pork sausage
3 peppers thinly sliced
2 tsp + 1 TBSP minced garlic
5 cloves garlic
1 9 oz package frozen chopped cooked chicken breast
1 8.8 oz cooked long grain and wild rice
1 medium zucchini
1 lb ground beef
1 green pepper
1 red pepper
6 hoagie rolls
1 c (4 oz) shredded Provolone
1 10 oz bag fresh spinach
1 pt cherry tomatoes
1/2 c pine nuts
3/4 c shredded Parmesan
3 lbs beef brisket
1 12 oz bag cranberries.

Whew. All the groceries you need for the month.