Week 15 Skin Savvy Sweet Dreams
FRESH FRUIT
4 medium apples
2 large cantaloupes
3 pints blueberries
9 medium oranges
1 large honey dew melon
1 large watermelon
2 large mangos
1 large pineapple
1 pint strawberries
5 large bananas
4 medium limes
2 pints raspberries
6 medium lemons
FRESH VEGGIES
6 medium sweet potatoes
2 large red onions
1 large yellow bell pepper
1 large butternut squash
2 medium celery ribs
1 medium jalapeno pepper
2 large beefsteak tomatoes
1 small cucumber
3 large heirloom tomatoes
1 pound button mushrooms (enough for 4 cups, sliced)
2 large green bell peppers
1 pint cherry tomatoes
2 large red bell peppers
6 medium celery ribs (enough for 1 ½ cup, sliced)
1 small white onion
2 large tomatoes
1 large shallot
8 ounces sugar snap peas
1 large head cauliflower
1 large Yukon Gold potato .1 bunch broccoli (enough for 2 cups)
3 small yellow squash
2 medium eggplants
1 bunch (6 to 8) green onions
8 large plum tomatoes
3 medium zucchini
6 ounces mesclun lettuce mix (enough for about 6 cups)
8 ounces arugula leaves (enough for about 8 cups)
FROZEN
2 cups frozen berries (strawberries, blueberries or raspberries)
FRESH HERBS
Mint
Tarragon
Basil
Cilantro
Parsley
1 whole head garlic (enough for 6 medium garlic cloves)
Rosemary
Thyme
DAIRY, CHEESE & EGGS
1 large container reduced fat vanilla flavored yogurt (enough for 5 cups)
1 large container plain reduced-fat yogurt (enough for 2 cups)
10 large eggs
1 small container reduced fat sour cream (enough for ¼ cup)
1 half gallon reduced fat milk (enough for 1 ¾ cups)
1 stick unsalted butter
4 ounces finely grated Parmesan cheese (enough for 1 cup)
6 ounces grated sharp cheddar cheese (about 1 ½ cups)
2 ounces fontina cheese (enough for ½ cup)
Reduced fat mayonnaise (enough for ½ cup)
Half and half (enough for 1 ¼ cups)
8 ounces Gruyere cheese (enough for 2 cups)
1 small container reduced fat cream cheese
2 sticks butter
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Ground oregano
Chili powder
Almond extract
Cornstarch
Ground cloves
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Ground curry
Red pepper flakes
Dried poultry seasoning
CONDIMENTS
Dried cranberries (enough for 1 cup)
Dijon mustard (enough for ¼ cup)
Sweetened coconut (enough for 2 tablespoons)
Fish sauce (enough for 2 tablespoons)
Prepared horseradish (enough for 1 teaspoon)
Apricot preserves (enough for 3 tablespoons)
Corn flake crumbs (enough for ¾ cup)
WINE & SPIRITS
Brandy (enough for ¼ cup)
Madeira wine (enough for ½ cup)
White wine (enough for ½ cup)
FLOUR & SUGAR
Whole wheat flour (enough for 1/3 cup)
All natural sugar (enough for 2 ½ cups)
Unbleached all-purpose flour (enough for 5 cups)
Granulated sugar (enough for 2 tablespoons)
Brown sugar (enough for 3 ½ cups)
Honey (enough for 1 ¼ cups)
Butterscotch chips (enough for 1 cup)
6 ounces semi sweet chocolate
Graham crackers (you'll need 4 of them)
2 ounces unsweetened chocolate
OILS& VINEGARS
Canola oil (enough for 1 cup)
Balsamic vinegar (enough for 2 tablespoons)
Olive oil (enough for 2 ¼ cups)
GRAINS
Old-fashioned rolled oats (enough for 2 cups)
Yellow cornmeal (enough for ¼ cup)
Soba noodles (enough for 4 cups)
6 ounces dried whole-wheat linguini
9 ounces spinach fettuccini
PANTRY BREADS
2 (16-ounce) whole grain (French bread style) loaves
8 ounces cornbread (enough for 4 cups)
8 ounces whole-grain crusty bread (enough for 4 cups crumbs)
Seasoned breadcrumbs (enough for ¼ cup)
NUTS
Sliced almonds (enough for 1 ¾ cup)
Chopped pecans (enough for 1 1/3 cup)
Chopped walnuts (enough for 1 cup)
CANS & JARS
Apple juice (enough for 1 cup)
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
1 (12-ounce) can tuna, packed in oil
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
10 to 12 large Nicoise or other good quality olives (enough for 1 cup, chopped)
Soymilk (enough for 2 cups)
Light coconut milk (enough for ¼ cup)
Minced oil-packed sun-dried tomatoes (enough for ½ cup)
FRESH SEAFOOD
4 (6 to 8-ounce) halibut steaks
4 ounces smoked salmon
1 ½ pounds large shrimp, peeled and deveined (about 24)
4 (6-ounce) tilapia fillets
1 pound mussels
MEAT & POULTRY
8 ounces thick bacon (you’ll need about 6 to 8 strips)
1 (5-pound) boneless turkey breast
2 (1 ½-pound) racks of lamb, ask the butcher to “french” the bones (which means to trim away the fat)
2 pounds skinless, boneless chicken breast
SHOPPING DAY TIPS:
FOR: FRUIT AND YOGURT BREAKFAST PARFAITS With Granola Crunch, REMEMBER TO: Prepare granola and store in an air-tight container at room temperature for up to two weeks.
FOR: SWEET POTATO PANCAKES With Warm Raspberry Syrup REMEMBER TO: Prepare the syrup, store in an airtight container (in the refrigerator) for up to 1 week. Warm before serving.
FOR: STUFFED CHICKEN BREASTS With Mushrooms, Thyme and Fontina Cheese, REMEMBER TO: Prepare and stuff the chicken breast for baking. Store in an airtight container in the refrigerator for up to 2 days.
FOR: BROILED TILAPIA FILLETS With Arugula Aioli Sauce, REMEMBER TO: Prepare the aioli sauce, store in an air tight container (in the refrigerator) for up to 3 days.
FOR: PECAN CRUSTED CHICKEN FINGERS With Apricot Mustard Dipping Sauce, REMEMBER TO: Prepare the sauce and store in an airtight container (in the refrigerator) for up to 3 days.
FOR: BUTTERSCOTCH BLONDIES, REMEMBER TO: Prepare this dessert on shopping day for quick treats during the work week. Store in an airtight container for up to 4 days.
FOR: SIMPLE CHOCOLATE MOUSSE With Graham Cracker Crumbles, REMEMBER TO: Prepare the mouse, and chill for use the next day.
FOR: ALMOND COOKIES TWO WAYS, REMEMBER TO: Prepare the cookie dough, store in plastic (in the refrigerator) for up to 1 week, or freeze for up to 1 month