Week 19 Good Hair Tummy Trimming
FRESH FRUIT
2 pints blueberries
4 medium apples
1 pint raspberries
5 medium oranges
10 medium lemons
8 medium limes
1 large red grapefruit
1 pound cherries
2 large pears
1 large cantaloupe
2 large bananas
FRESH VEGGIES
4 large red bell peppers
3 pints cherry tomatoes
4 large red onions
8 large Portobello mushrooms
1 pound broccoli rabe
1 large yellow bell pepper
4 large avocados
2 large orange bell peppers
1 medium jalapeno pepper
2 ears of corn
6 medium plum tomatoes
1 medium eggplant
1 large head romaine lettuce
4 ounces mesclun lettuce (enough for 4 cups)
2 bunches (14 to 18) green onions
2 large tomatoes
1 ½ pounds Swiss chard (enough for about 8 cups)
FROZEN
1 pint reduced fat frozen yogurt
1 (10-ounce) package frozen corn kernels
2 cups frozen raspberries
FRESH HERBS
Rosemary
Cilantro
Parsley
Thyme
Sage
Tarragon
Basil leaves
3 whole heads garlic (or 20 medium sized cloves)
Mint
Chives
DAIRY, CHEESE & EGGS
1 half gallon reduced fat milk (enough for 3 ½ cups)
28 large eggs
1 large container reduced fat vanilla yogurt (enough for 2 ¼ cups)
Reduced fat grated Parmesan cheese (enough for 1 cup)
2 ounces shredded reduced fat Mozzarella cheese (enough for ½ cup)
1 large container reduced fat cottage cheese (enough for 2 ½ cups)
2 sticks butter
1 small container reduced-fat sour cream (enough for ½ cup & 1 tablespoon)
Light mayonnaise (enough for 1 ½ cups)
Mascarpone cheese (enough for ½ cup)
Whipping cream (enough for 1 tablespoon)
CHECK YOUR CUPBOARD
Salt & Pepper
Cornstarch
Ground cinnamon
Ground nutmeg
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Chili powder
Red pepper flakes
Ground allspice
Ground ginger
Dried thyme
CONDIMENTS
Dried cranberries (enough for 1 cup)
Worcestershire sauce (enough for 3 tablespoons)
Tomato paste (enough for 1 tablespoon)
Dijon mustard (enough for 4 tablespoons)
Sweetened fresh coconut (enough for 4 tablespoons)
Chili powder (enough for ½ teaspoon)
Steak seasoning (enough for 1 tablespoon)
Instant espresso powder (enough for 2 teaspoons)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 5 cups)
All natural sugar (enough for 3 cups)
Cake flour (enough for 3 cups)
Whole wheat flour (enough for 1 cup)
Brown sugar (enough for 3 cups)
Honey (enough for 2/3 cup)
Amoretti cookies (you'll need 8 large ones)
OILS & VINEGARS
Olive oil (enough for 3 cups)
Canola oil (enough for 3 cups)
Balsamic vinegar (enough for 3 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 3 cups)
1 (16-ounce) whole grain (French bread style) loaf
8 ounces whole wheat linguini
Couscous (enough for 3 cups)
Brown Rice (enough for 2 cups)
WINE & SPIRITS
Madeira wine (enough for 1 cup)
Merlot (enough for ½ cup)
White wine (enough for 1 ½ cups)
PANTRY BREADS
2 (6-inch) corn tortillas
1 ciabatta loaf
Whole grain bread (enough for 2 slices)
NUTS
Chopped walnuts (enough for 1 ¼ cups)
Pine nuts (enough for ½ cup)
Macadamia nuts (enough for 1 cup)
Smoked almonds (enough for ½ cup, chopped)
CANS & JARS
1 (15.5-ounce) can white navy beans
Orange marmalade (enough for 2 tablespoons)
1 large jar roasted red peppers (enough for 4 whole peppers)
1 small can chipotle pepper in adobo sauce (enough for 1 pepper)
1 (15-ounce) can black beans
Apple juice (enough for 1 ½ cups)
White grape juice (enough for 1 cup)
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
FRESH SEAFOOD
4 (6 to 8-ounce) snapper fillets
1 (1-pound) tuna steak
1 (2 ½ pound) center-cut whole salmon fillet
2 pounds lobster meat
MEAT & POULTRY
4 (4 to 5-ounce) skinless boneless chicken breast cutlets
2 (8 to 10-ounce) turkey tenderloins
4 ounces pancetta
1 pound ground turkey sausage
4 medium (6 to 8-ounce) skinless, boneless chicken breast halves
1-pound skirt steak
2 (12 to 14-ounce) pork tenderloins
SHOPPING DAY TIPS:
FOR: SAY ‘Ricotta” CHEESE’ PANCAKES With Very Berry Sauce, REMEMBER TO: Prepare the berry sauce, cool to room temperature, store in an airtight container (in the refrigerator) for up to 4 days.
FOR: SNAPPER FILLETS Smothered with Caramelized Onions, REMEMBER TO: Prepare the caramelized onions, cool to room temperature and store in an airtight container (in the refrigerator) for up to 4 days.
FOR: SPICY TUNA DINNER SALAD With Balsamic Dressing, REMEMBER TO: Prepare the dressing, store in an airtight container (in the refrigerator) for up to 4 days.
FOR: GRILLED VEGGIE PANINI With Basil Pesto Sauce, REMEMBER TO: Prepare the basil pesto, store in an airtight container (in the refrigerator) for up to 4 days. Grill the veggies, cool to room temperature. Store in an airtight container (in the refrigerator) for up to 2 days.
FOR: SOUTHWESTERN CHOPPED SALAD With Toasted Peppers and Corn, REMEMBER TO: Prepare the vinaigrette and store in an airtight container for up to 4 days. Prepare the veggies and store separately in airtight containers for up to 4 days.
FOR: FRESH LIME CAKE With Warm Blueberry Sauce, REMEMBER TO: Prepare the blueberry sauce and cool to room temperature. Store in an airtight container (in the refrigerator) for up to 3 days. Reheat to serve.
FOR: POACHED CHERRY SUNDAES, REMEMBER TO: Prepare the cherries. Cool to room temperature and store in an airtight container, in the refrigerator for up to 4 days.
FOR: RASPBERRY OATMEAL MUFFINS With Macadamia Nut Butter, REMEMBER TO: Prepare the muffins, cool, and store in an airtight container for up to 5 days. Prepare Macadamia Nut butter and store in an airtight container for up to 5 days.
FOR: ROASTED PORK TENDERLOIN With Swiss Chard, REMEMBER TO: Clean the chard by removing the stems. Wash and dry leaves, wrap in paper towels and place into a plastic bag. Use a fork to pierce holes in the bag for circulation. Store in the refrigerator for up to 5 days.
FOR: SAUTEED BANANAS With Sweet Mascarpone and Walnut Crunch, REMEMBER TO: Prepare the walnut crunch, cool and store in an airtight container.