Write ingredients, not intentions
A note that says "healthy dinners" gives you little help at the shop. A list of ingredients for a few meals is easier to act on. Check the cupboard first and make amounts clear enough that you do not have to make the same decision again in the aisle.
Group the familiar stops
Organize the list around the way you shop: produce, cupboard staples, refrigerated items and household essentials. Keep optional items in their own small group. If an ingredient is unavailable, choose a suitable alternative within the meal you planned rather than rebuilding the entire menu.
Notice what you actually use
After the week, note which ingredients were useful and which were left without a purpose. Adjust the next list to fit your household. Comparing unit prices can help when quantities are comparable, but a larger pack only makes sense when you expect to use it appropriately.