Healthy comfort food menu plan shopping list

Pantry:

vegetable oil cooking spray
olive oil
canola oil
cornstarch
whole-wheat pastry flour
all-purpose flour
sugar
baking powder
baking soda
kosher salt
salt
pepper
dried thyme
dried basil
dried oregano
ground cumin
chili powder
dried rosemary
garlic powder
cayenne pepper
bay leaf
nutmeg
paprika
Dijon mustard

Dairy:
butter
10 large eggs
skim milk
20 ounces reduced-fat sour cream
1 small container of fat-free cream cheese
4 ounces crumbled reduced-fat feta cheese
1 15 ounce container of part-skim ricotta cheese
8 ounces freshly grated Parmesan
8 ounces shredded reduced-fat mozzarella cheese
16 ounces cups shredded reduced fat Monterey Jack cheese
small container of fat free plain yogurt
8 ounces low-fat cheddar cheese, grated
2 slices fat-free Swiss cheese

Vegetables and fruits:
5 Portobello mushroom caps (about 4 oz each)
10 ounces Cremini mushrooms
8 fresh basil leaves
1 bunch fresh parsley
1 sprig fresh thyme
1 bunch green onions
small bag peeled baby carrots
small bag of regular sized carrots
2 tomatoes
2 cucumbers
1/2 lb shiitake mushrooms
2 bunches (1 lb total) spinach
1 small bag baby spinach (1 cup)
2 bunches of fresh kale (4 cups)
9 cloves of garlic
1 large red onion
4 medium onions
1 lemon

Meat:
4 slices Canadian bacon
7 pounds skinless, boneless chicken breasts
1/2 pound boneless beef round steak, cut 3/4-inch thick

Pasta:
1/2 pound whole wheat lasagna noodles (9-10 total)
1/2 pound dry elbow macaroni (2 cups)
1 pound uncooked yolkless egg noodles (4 cups)

Canned or jarred goods:
1 can (28 oz) crushed tomatoes (not in puree)
small can of tomato paste
1 small jar or can of sliced Kalamata or black olives
16 ounce jar of mild salsa
3 8 ounce cans of enchilada sauce
1 can (14.5 oz) no-salt-added diced tomatoes
1 can fat-free cream of mushroom soup

Frozen:
1 bag frozen pearl onions
1 bag frozen peas
1 (16-ounce) package frozen corn

Bread:
16 (8-inch) flour tortillas
1 pita (pocket) bread (6 inch)
1 box (5 ounces) plain melba toast
1 bagel

Other:
small container of prepared basil pesto
68 ounces reduced-sodium chicken broth
1 (7-ounce) container hummus
2/3 cup dry brown lentils
small bag or box of quinoa
small container of pine nuts