One Good Serve — Claire’s Menu — Week Two Shopping List

Tick things off as you shop.

Meat, Fish & Eggs

Pork shoulder — 1.5 kg

Lean chicken mince — 500 g

Skinless salmon — 250 g

Egg — 1

Vegetables

Large red capsicums — 6

Brown onions — 2

Leek — 1/2

Garlic — 4 cloves

Baby spinach — 50 g

Green beans — 400 g

Broccolini — about 400 g

Frozen peas — 275 g

Potatoes — 450 g

Cauliflower — 225 g

Herbs & Citrus

Lemons — about 4

Flat-leaf parsley — 1/2 cup chopped plus extra

Fresh basil — 1/8 cup

Fresh thyme — 1 tsp

Fresh mint — 1 tbsp

Dairy & Chilled

Light Brie — 80 g

Parmesan — about 95 g

Light cream cheese — 2 tbsp

Light sour cream — 150 g

Thickened cream — 40 ml

Full-cream milk — 60 ml plus a little for reheating

Rice milk — 125 ml

Butter — about 48 g

Stock, Grains & Dry Goods

Healing Plate Homemade Pork Bone Broth — 750 ml

Reduced-salt chicken/vegetable stock — at least 750 ml total

Risoni — 150 g

White rice — 260 g dry

Breadcrumbs — 1/2 cup

Plain flour — 1 tbsp + 2 tsp

Slivered almonds — 40 g

Reduced-sugar dried cranberries — 40 g

Pantry

Wattle & Brine C-016 Outback Pork Rub — 2 tbsp

Sweet Hungarian paprika — 2 tbsp

Smoked paprika — 1 tsp

Lemon myrtle — 1/2 tsp

Bay leaves — 2

Garlic powder — 1 tsp

Onion powder — 1/2 tsp

Basil pesto — 30 g

Garlic & onion infused olive oil — 1 1/2 tbsp

Extra virgin olive oil — about 1 1/2 tbsp

Olive oil — 2 tbsp

Dijon mustard — 1 tsp, optional

Salt

Black pepper

Already in the freezer: do not repurchase ingredients for meals cooked in earlier weeks.