Free Summer Grocery Shopping List Template
Summer Grocery Shopping List
This Summer Grocery Shopping List is curated to meet all your seasonal needs. This list, created by [Your Name], ensures you have everything you need for family meals, outdoor activities, and healthy eating during the summer months.
1. Fruits and Vegetables
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Watermelon: 2 large
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Strawberries: 3 pints
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Blueberries: 3 pints
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Raspberries: 2 pints
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Peaches: 10 pieces
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Mangoes: 6 pieces
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Pineapples: 3 pieces
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Corn on the cob: 12 ears
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Zucchini: 6 pieces
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Bell peppers: 6 pieces (2 each of red, yellow, green)
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Cherry tomatoes: 4 pints
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Cucumbers: 4 pieces
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Leafy greens (spinach, arugula, lettuce): 3 bags
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Avocados: 6 pieces
2. Grill Items
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Chicken breasts: 10 pieces
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Beef burgers: 12 patties
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Hot dogs: 20 pieces
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Shrimp skewers: 20 skewers
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Portobello mushrooms: 8 pieces
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Corn on the cob (also listed in Vegetables): 12 ears
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Asparagus: 3 bunches
3. Beverages
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Lemonade: 2 gallons
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Iced tea: 2 gallons
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Sparkling water: 24 cans
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Fruit juices (orange, apple, cranberry): 3 gallons (1 each)
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Coconut water: 12 cartons
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Summer cocktails mix (Margarita, Mojito): 2 bottles
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Bottled water: 2 cases (24 bottles each)
4. Snacks
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Mixed nuts: 2 pounds
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Trail mix: 2 pounds
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Yogurt: 12 cups
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Granola bars: 24 bars
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Fresh fruit slices: 6 pounds (mixed)
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Veggie sticks (carrots, celery): 4 pounds
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Hummus: 4 tubs
5. Pantry Staples
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Ketchup: 2 bottles
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Mustard: 2 bottles
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Barbecue sauce: 3 bottles
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Marinades: 3 bottles
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Olive oil: 1 large bottle
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Salt and pepper: 1 of each
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Spices (paprika, cumin, garlic powder): 1 jar each
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Canned beans (black beans, chickpeas): 6 cans (3 each)
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Pasta: 4 pounds
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Rice: 5 pounds
6. Dairy and Alternatives
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Milk: 2 gallons
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Almond milk: 2 cartons
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Cheese (cheddar, mozzarella): 3 pounds (1.5 pounds each)
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Yogurt (Greek, flavored): 12 cups
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Butter: 2 pounds
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Eggs: 2 dozen
7. Baked Goods
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Hamburger buns: 24 pieces
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Hot dog buns: 24 pieces
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Sandwich bread: 2 loaves
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Bagels: 12 pieces
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Pastries (croissants, muffins): 12 pieces (6 each)
Notes:
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Always check the expiration dates of perishable items.
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Consider any dietary restrictions or preferences of those who will be eating.
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Adjust quantities based on the number of people and meal plans.