costco printable grocery list plan #6 - amazon s36+-+recipes+shopping+list+… · up to 6 months in...

Costco Printable Grocery List Plan #6

Anticipated Leftovers ($25.50)

Grocery Store & Pantry Supplies

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6 lb. pack ground beef .............................................................................................................. $21.49 6 pack chicken breasts, 1 to 1 ½ lbs. per pack (total of 12-14 lbs.) .......................................... $22.49 4 pack pork roasts, 2 lbs. per pack............................................................................................ $19.79 3-4 lb. beef roast ....................................................................................................................... $22.49 5 lb. bag baby carrots or 20 lb. bag whole carrots ..................................................................... $5.49 2 lb. box cubed butternut squash ............................................................................................... $4.79 10 lb. bag sweet potatoes......................................................................................................... $10.49 2 lb. box whole white mushrooms .............................................................................................. $3.59 3 or 5 lb. bag white onions (optional) ......................................................................................... $3.49 6 lb. pack pasta noodles, small shells ......................................................................................... $8.09 3 dozen Costco dinner rolls......................................................................................................... $4.49 6 lb. bag frozen mixed vegetables.............................................................................................. $6.69 6 lb. bag frozen green beans ...................................................................................................... $6.79 12 pack corn, 15 oz. cans OR 5 lb. bag frozen corn ................................................... $7.89 OR $5.99 8 pack black beans, 15 oz. cans .................................................................................................. $6.79 8 pack diced tomatoes, 15 oz. cans ............................................................................................ $5.99 1 L bottle maple syrup ............................................................................................................. $12.99 40 oz. bottle Raspberry Chipotle Sauce...................................................................................... $7.99 16 oz. jar chicken bouillon OR 8 pack chicken broth, quart size boxes.................... $5.99 OR $11.79

Total OOP............................................................................................................................. $185.91

Total for Freezer MealIngredients $160.41

8 Tbsp chili powder 4 tsp ground cumin 9 tsp garlic powder 3 tsp onion powder 6 Tbsp minced onion 2 tsp basil 2 Ranch dressing packets or 4 Tbsp homemade mix 4 Tbsp Italian seasoning 4 tsp red wine vinegar 1 ¼ cup balsamic vinegar Olive oil

½ cup flour 4 tsp cornstarch 1 stick of butter 4 cups milk 8 oz. cream cheese 2 cups shredded cheddar cheese, optional 4 celery stalks 2 - 15 oz. cans Cannellini or white beans Tortilla chips, optional 2 large onions (If you don’t purchase a large bag from Costco, then you’ll need to get these from the grocery store.)

2 cans black beans $2.50Bouillon $31-2 lb. pasta $2

Couple of onions (if bought at Costco) $2Frozen corn or canned corn $3Frozen veggies $3 Lots of maple syurp $10


20 Meals from Costco for $150Slow Cooker Freezer Packs

SECOND EDITION

by $5 Dinners

Recipes:2 - Slow Cooker Taco Soup

2 - Slow Cooker Chili Mac

2 - Slow Cooker Beef & Vegetable Soup

2 - Savory Slow Cooker Chicken & Butternut Squash

2 - Slow Cooker Maple Chicken & Sweet Potatoes

2 - Creamy Ranch Chicken

2 - Slow Cooker Raspberry Chipotle Pork with Sweet Potatoes & Carrots

2 - Slow Cooker Maple & Balsamic Pork Roast

2 - Slow Cooker Beef Roast with Mushrooms & Carrots

2 - Slow Cooker Pasta E Fagioli

All recipes are written as a single recipe. You’ll need to double each recipe to make the 20 meals in this meal plan.


Slow Cooker Taco SoupYield - 4 to 6 servings

Preparation Time - 15 minutes Cooking Time - 8 hours in slow cooker

Ingredients

• 1 lb. ground beef• 15 oz. can black beans, drained and rinsed• 15 oz. can diced tomatoes, undrained• 15 oz. can corn (or 2 cups frozen corn)• 2 Tbsp chili powder• 1 tsp ground cumin• 1 tsp garlic powder• 1 tsp onion powder• 2-3 cups chicken broth (from bouillon or box)• Salt and pepper to taste• Optional, top with crushed tortilla chips

Directions

1. Brown and drain the ground beef.

2. Add all the ingredients to the slow cooker except for the tortilla chips.

3. Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you’ll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.

4. To pack into gallon size freezer baggie: Label bag. Then, follow the same directions in the first 2 bullets except add the ingredients to the freezer bag instead of the slow cooker. Let the browned ground beef cool for a few minutes before adding it to the bag. If you wish to leave the broth out to save room in your freezer, then freeze without the broth and make a note on the bag that you need to add the broth before cooking. Place in the fridge to let the ground beef cool completely before adding to the freezer. (This will help prevent freezer burn.) Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

5. To thaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.

Gluten Free Modifications: None needed! Already GF!

Whole 30 Modifications: Omit corn and black beans. Replace with chopped carrots and parsnips.

Slow Cooker Chili MacYield - 4 to 6 servings


Ingredients

• 1 lb. ground beef• 1 Tbsp minced onion• 1 tsp garlic powder• 15 oz. can black beans, drained• 15 oz. can diced tomatoes• 2 Tbsp chili powder• 1 tsp ground cumin• 2 cups chicken broth (from box or bouillon)• 16 oz. small shell pasta noodles (or GF noodles)• Salt and pepper to taste• Optional topping: 1-2 cups shredded cheddar cheese• Side: Frozen or canned corn

Directions


2. Add all the ingredients to the slow cooker except the pasta and cheese.


4. When there is 1 hour left in the cooking cycle, add the pasta plus 2 cups of hot water. You might need to add a little more liquid, depending on how much liquid is already in there.

5. To pack into gallon size freezer baggie: Label. Then, follow the same directions in the first 2 bullets. Let the browned ground beef cool for a few minutes before adding it to the bag. If you wish to leave the broth out, then freeze without the broth and make a note on the bag that you need to add the broth. Place in the fridge to let the ground beef cool completely before adding to the freezer. (This will help prevent freezer burn.) Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free Modification: Use GF pasta in place of the regular wheat pasta.

Whole 30 or Paleo Modifications: Omit the black beans and pasta. Add carrots, parsnips or butternut squash (recipe here). Serve with some fresh fruit or oven roasted green beans.

http://www.5dollardinners.com/quick-thawing-kitchen-tip/


http://www.5dollardinners.com/butternut-squash-chili/

http://www.5dollardinners.com/oven-roasted-garlic-green-beans-%E2%80%93-grow-eat-ave/


Slow Cooker Beef & Vegetable Soup

Yield - 4 servings Preparation Time - 15 minutes

Cooking Time - 8 hours

Ingredients

• 1 lb. ground beef• 15 oz. can black beans, drained and rinsed• 15 oz. can diced tomatoes, undrained• 3-4 cups frozen mixed vegetables• 2-3 cups chicken broth (from bouillon or box)• Salt and pepper to taste• Optional: Italian seasoning to taste• Side: Dinner rolls

Directions


2. Add all the ingredients to the slow cooker.


4. To pack into gallon size freezer baggie: Label. Then, follow the same directions in the first 2 bullets except add the ingredients to the freezer bag instead of the slow cooker. Let the browned ground beef cool for a few minutes before adding it to the bag. If you wish to leave the broth out, then freeze without the broth and make a note on the bag that you need to add the broth. Place in the fridge to let the ground beef cool completely before adding to the freezer. (This will help prevent freezer burn.) Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free Modification: Serve with side of rice instead of dinner rolls.

Whole 30 or Paleo Modifications: Omit the black beans. Add carrots, parsnips or butternut squash (recipe here). Serve with some fresh fruit or oven roasted green beans.

Savory Slow Cooker Chicken and Butternut Squash


Cooking Time - 8 hours in slow cooker

Ingredients

• 2 large chicken breasts• 2 tsp red wine vinegar• Salt and pepper• about 1 lb. baby carrots, or 4-5 peeled carrots sticks• 1 lb. butternut squash, peeled, seeded and diced• 2 tsp Italian seasonings• Side: Pasta with olive oil and Italian seasonings

Directions

1. Place the chicken breasts in the base of the slow cooker and splash the vinegar over the top. Season with salt and pepper.

2. Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian seasonings and more salt and pepper if you like.

3. Set the slow cooker on low for 8 hours.

4. Prepare pasta as directed about 20 minutes before the chicken is finished.

5. Serve Savory Slow Cooker Chicken and Butternut Squash with carrots and pasta.

6. To pack into gallon size freezer baggie: Label bag and add all ingredients. Do NOT add pasta to the freezer baggies, it is a side dish. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free modifications: Use GF pasta in place of regular wheat pasta in the side dish.

Whole 30 or Paleo modifications: serve with preferred side dishes in place of the pasta.


http://www.5dollardinners.com/butternut-squash-chili/




Slow Cooker Maple Chicken and Sweet Potatoes



Ingredients

• 2 large boneless skinless chicken breasts• Salt and pepper• 3 medium sweet potatoes, peeled and cubed• About 1 lb. baby carrots (or 4-5 peeled carrots

sticks)• 1 small onion, chopped• About 3 Tbsp maple syrup, drizzled over chicken• Salt and pepper over the top

Directions

1. Place the chicken the base of the slow cooker. Season with salt and pepper. Drizzle the maple syrup all over the chicken.

2. Place the cubed sweet potatoes, baby carrots or carrot sticks and chopped onion over the top. Sprinkle a little more salt and pepper over it all.

3. Set the slow cooker on low and let cook for 8 hours.

4. Serve Slow Cooker Chicken with Sweet Potatoes and Baby Carrots.

5. To pack into gallon size freezer baggie: Label bag and follow the same order and directions in the first 2 bullets to fill the bags. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free modifications: none.

Whole30 or Paleo modifications: none if Paleo. Try balsamic vinegar with some oil in place of the maple syrup if Whole30.

Creamy Ranch ChickenYield - 4 servings


Ingredients

• 4 Tbsp butter• 4 Tbsp flour• 2 cups milk• 1 tsp salt• 1 cup chopped mushrooms• 2 large boneless skinless chicken breasts• 2 Tbsp homemade ranch dressing mix (or 1 packet)• 4 oz. cream cheese, cut into 1/2” cubes (or 8 oz. if you

make more chicken)• Side: Dinners rolls & frozen veggies

Directions

1. Make a homemade white sauce and then add in the remaining mushrooms (from the beef roast in this plan). In a skillet or saucepan, melt the butter and then whisk in the flour. Whisking while pouring, add the milk to the flour-butter paste. Whisk vigorously until the flour melts into the milk. Over medium heat, bring to bubbling and the sauce will begin to thicken. Add the salt and chopped mushrooms. {Let cool for 10-15 minutes if you are adding the sauce to the freezer bags during the all at once assembly of the packs.}

2. Place the chicken in the base of the slow cooker and season with salt and pepper and then add the ranch dressing mix spices over the top. Pour the homemade cream of mushroom soup over top of the chicken.

3. Set your slow cooker on low and cook for 8 hours. When there is 30 minutes left in the cooking cycle, switch the slow cooker to high and add the cubed cream cheese.

4. Serve Creamy Ranch Chicken with dinner rolls or frozen veggies.

5. To pack into gallon size freezer baggie: Label the freezer bag. Make the homemade cream of mushroom soup as directed and let it cool. Add the chicken to the baggies, then salt and pepper, then the ranch dressing mix spices. Pour the cooled sauce over the top. Do NOT add cream cheese to the freezer baggies. There’s a note on the label to add it before the end of the cooking cycle. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free Modification: Use GF flour instead of regular flour for sauce. Serve with side of rice instead of dinner rolls.Whole 30 or Paleo Modifications: Omit the cream cheese and homemade cream of mushroom soup. Add some veggies around the chicken and shower it all with Ranch seasoning mix and cook on low for 8 hours. Serve with some fresh fruit or oven roasted green beans.

Note: The cream cheese shouldn’t ever be frozen. Keep it in the fridge, or hold it for future shopping list if you think it’ll be awhile before you cook this. It is added in at the end of the cooking cycle, so read closely!


http://www.5dollardinners.com/homemade-ranch-dressing-mix/

http://www.5dollardinners.com/beef-roast-with-mushrooms/





Slow Cooker Maple & Balsamic Pork Roast



Ingredients

• 1/2 cup balsamic vinegar• 1/3 cup maple syrup• 2 tsp cornstarch• 1/2 tsp onion powder• 1/2 tsp garlic powder• 1 1/2 to 2 lb. pork roast• Salt and pepper• 1-2 tsp flour to make a gravy• Side: Dinner roll and frozen veggies

Directions

1. In a small saucepan, whisk together the balsamic vinegar, maple syrup, cornstarch, onion powder and garlic powder. Let simmer over medium low heat for about 8-10 minutes, or until sauce thickens.

2. Add the pork roast to the slow cooker and season with salt and pepper. Then pour the glaze over the top, coating the roast with the glaze.


4. Gravy: Strain about 1 cup of the juices in the base of the slow cooker and heat over low heat in a small saucepan. Whisk in a teaspoon or two of flour and let thicken. Serve over the sliced pork roast.

5. To pack into gallon size freezer baggie: Label bag. Then, follow the same directions in the first 2 bullets. Let the glaze cool for about 10 minutes, before pouring into the bag. Remove as much air as you can and seal. Place in the fridge to let the glaze cool completely before adding to the freezer. (This will help prevent freezer burn.) Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free modifications: Use GF flour when making the gravy. Serve with mashed potatoes or mashed sweet potatoes instead of dinner rolls.

Whole 30 or Paleo modifications: Serve with mashed sweet potatoes, in place of the dinner roll. Omit maple syrup if Whole 30 and just pour the balsamic with some olive oil over the roast.

Slow Cooker Raspberry Chipotle Pork Roast with Sweet Potatoes & Carrots

Yield - 4 to 6 servings servings Preparation Time - 10 minutes


Ingredients

• 1 1/2 to 2 lb. pork roast• Salt and pepper• 3 to 4 medium sweet potatoes, peeled and diced• about 1 lb. baby carrots or peeled carrot sticks• about 1 cup of raspberry chipotle sauce

Directions

1. Add the pork roast to the base of the slow cooker and sprinkle with salt and pepper.

2. Spread the diced sweet potatoes and carrots around and on top of the pork roast.

3. Drizzle-pour the Raspberry Chipotle sauce over the top.


5. To pack into gallon size freezer baggie: Label bag. Then, follow the same directions in the first 3 bullets. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free modifications: None needed, the sauce is GF!

Whole30 or Paleo modifications: The sauce does contain sugar if you are on Whole30, so I’d recommend using another sauce or homemade glaze.


http://www.5dollardinners.com/slow-cooker-mashed-sweet-potatoes/



Slow Cooker Pasta E FagioliYield - 4 servings


Ingredients

• 1 onion, chopped• 2 celery stalks, chopped• 2 cups baby carrots, chopped• 15 oz. can diced tomatoes, undrained• 15 oz. can Cannellini beans or other white beans,

drained and rinsed• 2-3 cups chicken broth (box or bouillon)• 2 tsp basil• 1 tsp garlic powder• Salt and pepper to taste• 3 cups small shell pasta

Directions

1. Add all the ingredients to the slow cooker except the pasta.


3. When there is 30 minutes left in the cooking cycle, add the pasta plus 1 cup of hot water (regardless of how much chicken broth you added). You might need to add a little more liquid than the 1 cup, depending on how much liquid is already in there. The pasta will soak up about 2 cups of liquid.

4. To pack into gallon size freezer baggie: Label bag and add all ingredients except the pasta. If you wish to leave the broth out to save room in your freezer, then freeze without the broth and make a note on the bag that you need to add the broth. Do not add pasta to the freezer baggies. Be sure to make a note on the bag to add it before the end of the cooking cycle. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free Modification: Use GF pasta in place of the regular wheat pasta.

Whole 30 or Paleo Modifications: Omit the white beans and pasta. Add ground beef or shredded chicken. (This becomes more of a Beef & Veggie Soup!) Serve with some fresh fruit or oven roasted green beans.

Vegetarian Modification: Make with vegetable broth in place of the chicken broth.

Slow Cooker Beef Roast with Mushrooms & Carrots



Ingredients

• 2-ish lb. beef roast (I purchased a 3.89 # roast and split it into 2 freezer packs!)

• Salt and pepper• 1 tsp garlic powder• 1 cup chopped onion (or 2 Tbsp minced onion)• about 1 cup sliced white mushrooms• about 1 lb. baby carrots or peeled carrot sticks• 2 Tbsp balsamic vinegar• Side dishes: dinner rolls, other optional frozen

veggies

Directions

1. Add the beef roast to the base of the slow cooker. Season with salt, pepper and garlic powder. Add the onions, mushrooms and carrots around and on top of the roast. Toss in a little more salt and pepper over the veggies. Sprinkle the balsamic vinegar over the top.


3. To pack into gallon size freezer baggie: Label bag. Then, follow the same directions in the first bullet. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.


Gluten Free modifications: Add quartered potatoes in before you cook it (not into the freezer pack!) in place of the dinner rolls.

Whole 30 or Paleo modifications: Serve with mashed sweet potatoes in place of the dinner rolls.




http://www.5dollardinners.com/slow-cooker-mashed-sweet-potatoes/

costco printable grocery list plan #6 - amazon s36+-+recipes+shopping+list+… · up to 6 months in...

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