Spices
Cayenne (optional for Ginger Ale Chicken)
Cumin powder
Curry powder
Garam masala (if hard to find see pages 32-33)
Garlic powder
Ginger powder
Lemon pepper
Smoked paprika
Red pepper flakes (optional for pasta sauce)
Salt & Pepper and Salt, coarse

Baking Goods
Canola oil and Olive oil, extra-virgin
Sesame oil
Brown sugar

Helpers
Chinese cooking wine
Balsamic vinegar (optional)
Cream of mushroom soup (10 oz or 284 mL)
Curry paste in a jar (Tandoori)
Lime juice
1 can pasta sauce (24 oz or 680 mL) I like Hunts
1 can spicy pasta sauce (24 oz or 680 mL)
Hunts is my favorite
1 can diced tomatoes (14 oz or 398 mL)
1 can tomato paste (5 1/2 oz or 156 ml)
Pineapple tidbits, unsweetened (14 oz or 398 mL)
Peach jam
Peanut butter, light
Plum sauce, VH is my favorite
Salad dressing, your favorite
Salad dressing, light, Catalina
Soy sauce, reduced-sodium
Sun dried tomatoes, in oil, (in a jar)
Sweet chili sauce

Frozen Foods
Baby peas (1 lb or 450 g)
Green beans (1 lb or 450 g)

Other
Paper towels and Aluminum foil
1 can ginger-ale (12 oz or 355 mL)

Dairy
Butter (optional)
Egg (1)
Milk, 1% milk fat
Parmesan cheese, light, grated (optional)

Produce
Fresh garlic (in a jar)
Shallot (1) and Onion (2 for 2 meals)
Potatoes, baby (15-20)
Cherry tomatoes (12)
Bean sprouts (optional for Wraps)
Carrots (4 large for two meals)
Celery (2 stalks)
English cucumber (1)
Red and Green pepper (1 each)
Broccoli florets (1 lb or 450 g)
Spaghetti squash (1)
Brown mushrooms (16 for 2 meals)
Green leaf lettuce (2 heads for 2 meals)
Cilantro (optional for Seafood Curry)

Dry Essentials
Rice stick noodles (1/4 lb or 113 g)
Penne pasta (12 oz or 350 g)

Bakery
Foccacia bread, 1 loaf
Whole wheat tortillas 10" (6-10)
Fine bread crumbs