From Every Day with Rachael Ray February 2007 HERE'S HOW IT WORKS: What's for dinner tonight? Take this menu planner to the store and you've got a week's worth of fast, easy meals in the bag! Items stocked in our Every Day kitchen are in orange; you probably already have them on hand. PRODUCE 2 limes 1 lemon 2 Hass avocados 9 large tomatoes 1 head red cabbage 1 large baking potato 1 large green bell pepper One 8-ounce package mushrooms 1 red onion 3 yellow onions 1 bunch cilantro 2 bunches dill DAIRY 1 pint half-and-half 1 pint sour cream 1 stick butter 8 ounces pepper Jack cheese Two 3-ounce packages cream cheese Grated Parmesan cheese (1/2 cup) 3 large eggs FISH AND SEAFOOD 1 pound cod 1 pound jumbo shrimp MEAT 1 pound ground chicken One 12.25-ounce box frozen steak for cheesesteaks 8 ounces chorizo 8 ounces kielbasa   Sunday Pineapple-Shrimp Kebabs with Couscous Monday Tex-Mex Cheesesteaks Tuesday Corn and Kielbasa Chowder Wednesday Baja Fish Tacos Thursday Chicken-and-Wild-Rice-Stuffed Tomatoes Friday Fried Ravioli Saturday Red Rice with Chorizo BAKERY 4 soft hoagie or kaiser rolls GROCERY Eight 6-inch soft corn tortillas 24 wonton wrappers Two 1-pound bags frozen corn One 10-ounce box instant couscous Cornmeal(2 cups) One 6-ounce box wild rice Long-grain white rice (1 1/2 cups) One 20-ounce can pineapple chunks in juice One 14.5-ounce can chicken broth One 15-ounce can sliced large black olives Extra-virgin olive oil Vegetable oil 2 jars red salsa Hot pepper sauce Soy sauce Chili powder Sweet smoked paprika Ground ginger Ground coriander Salt Pepper

Shrimp-and-Ham Rolls and more! Vegetable Ribbon Pasta and more! Bacon-Avocado Griddle Pizzas and more! Pork Soft Tacos and more! Menu Planner - June/July 2008 See All Menu Planner See All Articles ADVERTISEMENT

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