Week 14 Skin Savvy Hands On
FRESH FRUIT
6 medium apples
1 large cantaloupe
2 pints blueberries
8 medium lemons
4 medium oranges
1 large pineapple
3 large bananas
3 medium limes
4 medium Granny Smith apples
Raisins (enough for 2 cups) .Red seedless grapes (enough for 5 cups)
1 pound Mission Figs
FRESH VEGGIES
3 large red bell peppers
23 medium plum tomatoes
6 medium sweet potatoes
2 large red onions
1 large avocado
1 large yellow bell pepper
4 large yellow onions
1 large butternut squash
6 large carrots
7 medium celery ribs (enough for 1 cup, sliced)
1 large tomato
3 bunches (18 to 20) green onions (enough for 2 1/2 cups, sliced)
4 ounces button mushrooms (enough for 1 cup, sliced)
3 large white onions
1 large green bell pepper
1 (2-pound) head Savoy cabbage (enough for 6 cups, shredded)
3 medium potatoes
4 large shallots
1 pound thin asparagus spears
6 large radishes
1 (1 ½-pound) head red cabbage (enough for 5 to 6 cups, shredded)
1 large zucchini
6 ounces arugula leaves (enough for 4 cups)
12 ounces mesclun lettuce mix (enough for about 4 cups)
1 medium head Boston lettuce
1 small head iceberg lettuce
12 ounces spinach leaves (enough for 8 cups)
FROZEN
1 (1-pound bag) frozen peeled and deveined shrimp
1 package frozen puff pastry (2 sheets)
FRESH HERBS
Mint
Tarragon
Basil
Oregano
Cilantro (enough for ¼ cup)
Parsley (enough for 1 full cup)
Fresh ginger (buy 2 one-inch pieces for grating)
1 whole head garlic (enough for 11 medium sized cloves)
Turmeric
Rosemary
Chives
Thyme
DAIRY, CHEESE & EGGS
2 dozen large eggs
1 small container reduced fat sour cream (enough for ¾ cup)
Buttermilk (enough for ½ cup)
1 stick butter
Reduced fat mayonnaise (enough for 1 cup)
Finely grated Parmesan cheese (enough for ¼ cup)
8 (1-ounce) slices reduced-fat mozzarella cheese
2 ounces grated white American cheese (enough for ½ cup)
Parmigiano-Reggiano cheese (enough for garnish)
Half and half (enough for 2 ½ cups)
8 oz. reduced fat grated Monterey Jack cheese, grated (enough for 2 cups)
1 (16-ounce) container reduced fat ricotta cheese
2 large containers reduced fat vanilla flavored yogurt (enough for 5 cups)
1 half gallon reduced fat milk (enough for 4 ¼ cups)
Whipped Cream (enough for garnish)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Ground oregano
Pure vanilla extract
Chili powder
Ground cumin
Baking powder
Baking soda
Dried basil leaves
Garlic powder
Bay leaves
CONDIMENTS
Light soy sauce (enough for 1 tablespoon)
Dijon mustard (enough for 3 tablespoons)
Pure Maple Syrup (enough for ½ cup)
Prepared horseradish (enough for 2 teaspoons)
Chili sauce (enough for 2 tablespoons)
Worcestershire sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 6 drops)
Crushed red pepper flakes
Chocolate shavings (enough for garnish)
WINE & SPIRITS
Brandy (enough for ¼ cup)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 4 cups)
Brown sugar (enough for 5 cups)
Whole-wheat flour (enough for 4 cups)
Confectioners’ sugar (enough for ½ cup)
All natural sugar (enough for 7 cups)
Honey (enough for 1 ¼ cup)
Ginger snaps (you'll need 6 cookies)
6 ounces bittersweet chocolate
Semi sweet chocolate chips (enough for 2/3 cup)
Chocolate wafer cookies (you'll need 12 of them)
OILS & VINEGARS
Sesame oil (enough for 1 tablespoon)
Canola oil (enough for 3 cups).Olive oil (enough for 3 1/3 cups)
White wine vinegar (enough for 1 tablespoon)
Red wine vinegar (enough for 2 tablespoons)
Balsamic vinegar (enough for 1 tablespoon)
Orange oil (enough for 3 drops)
GRAINS
Brown rice (enough for 4 ½ cups)
Sesame seeds (enough for 2 tablespoons)
Prepared granola (enough for ½ cup)
Old-fashioned rolled oats (enough for 2 cups)
Wheat bran (enough for ½ cup)
PANTRY BREADS
4 (10-inch) whole grain tortillas
8 (6-inch) whole wheat tortillas
4 whole grain hoagie rolls
Whole-grain bread crumbs (enough for ½ to 1 cup)
4 whole-grain hamburger buns
NUTS
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 cup)
Sliced almonds (enough for ¾ cup)
CANS & JARS
Apple juice (enough for 1/3 cup)
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon
1 (8-ounce) can sliced water chestnuts
1 (28-ounce) can diced tomatoes
2 (16-ounce) cans black beans
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
1 (12-ounce) jar roasted red pepper
FRESH SEAFOOD
1 (12 to 16–ounce) sea bass filet
4 (6-ounce) salmon fillets
4 (6 to 8-ounce) snapper fillets
6 (6 to 8-ounce) yellowtail snapper fillets
MEAT & POULTRY
1 pound ground chicken
1 ½ pounds ground turkey
6 chicken legs
1 pound smoked sausage
8 ounces smoked ham steak
4 large (6 to 8-ounce) skinless, boneless chicken breast halves
SHOPPING DAY TIPS:
FOR: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 days.
FOR: ROASTED TOMATO BASIL SOUP With Sea Bass Center, REMEMBER TO: Prepare the roasted tomatoes and store in an air tight container in the refrigerator for up to 5 days.
FOR: WALNUT STUFFED BAKED APPLES With Maple Syrup, REMEMBER TO: Prepare the filling for the apples and store in an airtight container (in the refrigerator) for up to 4 days.
FOR: GRANOLA POWER BARS, REMEMBER TO: Prepare the bars, wrap in individual plastic bags, and store for up to 3 days.
FOR: POACHED SALMON IN INFUSED OLIVE OIL With Horseradish Sauce, REMEMBER TO: Prepare the horseradish sauce and store in an airtight container (in the refrigerator) up to 2 days.
FOR: CHILLED SHRIMP SALAD With Red Grapes, REMEMBER TO: Prepare the shrimp salad, store in an airtight container (in the refrigerator) for up to 24 hours.
FOR: CHICKEN AND RICE MEATBALL HOAGIES, REMEMBER TO: Prepare the meatballs and the sauce. Store in an airtight container (in the refrigerator) for up to 4 days.
FOR: TURKEY MEATLOAF BURGERS, REMEMBER TO: With Spicy Sweet Potato Sticks Prepare the burgers, wrap in plastic, and refrigerate for up to 2 days.
FOR: JAMBALAYA, REMEMBER TO: Dice the veggies, sausage and ham. Store separately (in air tight containers) for up to 4 days.
FOR: ROASTED ASPARAGUS SALAD With Arugula, Radishes and Lemon Vinaigrette, REMEMBER TO: Prepare the vinaigrette, store in an airtight container (in the refrigerator) for up to 2 days. Bring to room temperature before serving.
FOR: SWEET POTATO SOUFFLE, REMEMBER TO: Bake the sweet potatoes, store in an airtight container and store in the refrigerator for up to 3 days.
FOR: BLACK BEAN AND ROASTED PEPPER EMPANADAS, REMEMBER TO: Prepare the bean filling, store in an airtight container in the refrigerator for up to 4 days.
FOR: SO SMOOTH CHOCOLATE PUDDING With Chocolate Cookie Crumbles, REMEMBER TO: Prepare the pudding, cover with plastic wrap and store in the refrigerator for up to 2 days.
FOR: SIMPLE ZUCCHINI CAKE With Vanilla Glaze, REMEMBER TO: Prepare the cake, cover, and store for easy snacking during the week.