Week 16 Skin Savvy Sexy Glam
FRESH FRUIT
4 medium apples
2 pints blueberries
4 medium oranges
1 large honey dew melon
1 small watermelon
2 large mangos
1 pound cherries
1 pint strawberries
6 large peaches
4 large bananas
2 pints raspberries
5 medium lemons
Raisins (enough for 2 tablespoons)
FRESH VEGGIES
1 large white onion
2 large red bell peppers
17 medium plum tomatoes
5 medium sweet potatoes
2 large red onions
1 large avocado
2 large yellow bell peppers
4 large yellow onions
3 large butternut squash
1 large beefsteak tomato
4 medium celery ribs
4 ears of corn
4 to 6 (2-inch) red creamer potatoes
1 medium red bell pepper
1 pound spinach leaves (enough for 10 cups)
8 ounces arugula leaves (enough for 8 cups)
1 medium head Boston lettuce
1 medium head romaine lettuce
FROZEN
8 ounces frozen phyllo dough sheets
Frozen corn kernels (enough for 1 cup)
Frozen lima beans (enough for 1 cup)
Frozen pearl onions (enough for 1 cup)
FRESH HERBS
Mint
Tarragon
Basil
Cilantro
Parsley
1 whole head garlic (enough for 10 medium sized cloves)
1 (1/2 -inch piece) ginger (enough for 2 teaspoons grated)
Turmeric
Dried oregano leaves
Rosemary
Sage
Chives
Thyme
DAIRY, CHEESE & EGGS
2 large containers reduced fat vanilla flavored yogurt (enough for 6 cups)
1 large container plain reduced-fat yogurt (enough for 2 cups)
2 ounces Parmesan cheese, (enough for ½ cup grated)
1 ½ dozen large eggs
Heavy cream (enough for 4 tablespoons)
Crème fraiche or sour cream (enough for 1 tablespoon)
1 half-gallon milk (enough for 2 cups)
2 ounces cheddar cheese (enough for ½ cup grated)
1 pound butter
Whipped cream (enough for garnish)
4 ounces Gruyere cheese, shredded (about 1 cup)
Reduced fat milk (enough for 1 cup)
1 (15-ounce) container reduced-fat ricotta cheese
4 ounces grated Parmesan cheese (about 1 cup)
Reduced fat mayo (enough for ½ cup)
1 pound, plus 1 stick unsalted butter
1 pint cream (enough for ¼ cup)
1 (4-ounce) goat cheese log
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Ground oregano
Chili powder
Ground cumin
Kosher salt
Baking powder
Baking soda
Allspice
Cornstarch
Ground cardamom
Ground cloves
Paprika
Garlic powder
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Red pepper flakes
Onion powder
Maple Syrup
CONDIMENTS
Worcestershire sauce (enough for 2 tablespoons)
Dijon mustard (enough for 2 teaspoons)
Prepared horseradish (enough for 1 tablespoon)
WINE & SPIRITS
White wine (enough for 1 cup)
Brandy (enough for ¼ cup)
FLOUR & SUGAR
Whole wheat flour (enough for 1/3 cup)
Brown sugar (enough for 2 cups)
All natural sugar (enough for 1 cup)
Confectioners’ sugar (enough for garnish)
Unbleached all-purpose flour (enough for 5 cups)
Granulated sugar (enough for 2 cups)
Honey (enough for 2/3 cup)
Semi sweet chocolate chips (enough for ½ cup)
4 ounces bittersweet chocolate
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 2 ¼ cups)
Truffle oil (enough for 1 teaspoon)
Red wine vinegar (enough for ¼ cup)
White wine vinegar (enough for 1 tablespoon)
Balsamic vinegar (enough for 2 tablespoons)
Apple cider vinegar (enough for 1 1/3 cups)
GRAINS
Old-fashioned rolled oats (enough for 2 ½ cups)
Coriander seeds (enough for ½ teaspoon)
Aniseed (enough for ½ teaspoon)
PANTRY BREADS
1 (16-ounce) whole grain (French bread style) loaf
4 (6-inch) whole wheat tortillas
Pumpernickel bread (enough for 2 slices)
2 (12-ounce) whole grain (French bread style) loaves
Wonton wrappers (you'll need 36 of them)
4 whole wheat hamburger buns
NUTS
Sliced almonds (enough for 2/3 cup)
Toasted pecans (enough for 1/3 cup)
Pecans (enough for 1 cup)
Pine nuts (enough for ½ cup)
Chopped walnuts (enough for 1/3 cup)
CANS & JARS
Apple juice (enough for 1 cup)
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 2 cups)
1 (12-ounce) can tuna, packed in oil
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
1 (16-ounce) can black beans
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts and 2 cups)
10 to 12 large Nicoise or other good quality olives, (enough to equal 1 cup, chopped)
2 small cans chipotle peppers in adobo sauce (enough for 2 peppers)
Minced oil-packed sun-dried tomatoes (enough for ¼ cup)
Raspberry preserves (enough for ¾ cup)
1 (28-ounce) can dice tomatoes
1 (16-ounce) can diced tomatoes
1 jarred roasted red pepper
1 jarred roasted yellow pepper
Kalamata olives (enough for 1 cup)
Creamy peanut butter (enough for 2 2/3 cups)
FRESH SEAFOOD
1 (12 to 16–ounce) sea bass filet
2 teaspoons caviar
4 (6 to 8-ounce) lobster tails split in half
2 pounds jumbo shrimp, deveined, shells on (about 24)
MEAT & POULTRY
13 ounces skinless boneless chicken breast cutlets
1 pound Italian sausage
14 ounces thick bacon (you’ll need about 14 strips)
2 pounds ground turkey
1 pound veal scaloppini
4 ounces prosciutto, thinly sliced
10 chicken wings (about 2 pounds)
4 (6-to 8-ounce) 1 ½-inch thick bone-in pork loin chops, trimmed of fat
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: 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: STUFFED SWEET POTATOES With Spinach and Corn, REMEMBER TO: Bake the sweet potatoes, cool, and store in an airtight container in the refrigerator for up to 1 week.
FOR: EGG, SAUSAGE AND SPINACH SKILLETS, REMEMBER TO: Prepare the casseroles, cover and refrigerate for up to 2 days.
FOR: GRILLED LOBSTER TAILS With Parsley Butter Served Over Creamy Hash, REMEMBER TO: Prepare the veggies for the hash. Store separately in an air tight container in the refrigerator for up to 3 days.
FOR: CHICKEN WINGS With Mole Sauce, REMEMBER TO: Prepare the sauce and cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
FOR: GRILLED PORK CHOPS With Cherry Ginger Chutney, REMEMBER TO: Prepare the chutney. Cool to room temperature. Store in an airtight container, in the refrigerator, for up to 1 week.
FOR: ARUGULA SALAD With Walnut Crusted Goat Cheese, REMEMBER TO: Prepare the salad dressing and store in an airtight container in the refrigerator for up to 3 days. Prepare the goat cheese through coating. Store in an airtight container in the refrigerator for up to 3 days. Wash and dry the salad greens. Store in a plastic bag in the refrigerator for up to 5 days.
FOR: OLIVE, ONION AND ROASTED PEPPER BRUSCETTA, REMEMBER TO: On shopping day prepare the tapenade. Store in an airtight container in the refrigerator for up to 3 days.