Week 24 Eye Catching, Tummy Trimming
FRESH FRUIT
6 pints blueberries
10 medium apples
12 medium lemons
10 medium limes
7 pints strawberries
1 pound cherries
3 large cantaloupes
8 medium oranges
2 large honey dew melons
1 large watermelon
2 large mangos
3 pints raspberries
1 large pineapple
6 large bananas
2 large pink grapefruits
FRESH VEGGIES
3 pints cherry tomatoes
3 medium eggplants
1 baby eggplant
6 large Portobello mushrooms
3 medium zucchini
1 pound small red creamer potatoes
2 medium yellow squash
4 ounces whole button mushrooms
2 large heads romaine lettuce (enough for 16 cups torn leaves)
2 large white onions
3 large red bell peppers
15 medium plum tomatoes
8 ounces spinach leaves (enough for about 6 cups)
7 medium sweet potatoes
5 large red onions
1 large avocado
2 large yellow onions
2 large butternut squashes
2 medium celery ribs
4 ears of corn
3 large green bell peppers
1 small jalapeno pepper
3 bunches broccoli (enough for 5 cups)
8 ounces arugula leaves (enough for 8 cups)
6 ounces mesclun lettuce mix (enough for 6 cups)
1 medium head Boston lettuce
FRESH HERBS
Rosemary
Cilantro
Parsley
Thyme
Sage
Tarragon
2 whole heads garlic (or 14 medium sized cloves)
Mint
Basil leaves (enough for almost 5 cups)
Cilantro (enough for ¼ cup)
Parsley (enough for 1 full cup)
Sage
Turmeric
4 (1-inch pieces) ginger
Oregano
DAIRY, CHEESE & EGGS
1 half gallon reduced fat milk (enough for 2 ¾ cups)
Reduced fat sour cream (enough for 1 tablespoon)
4 ounces reduced fat grated Parmesan cheese (enough for 1 cup)
2 ounces shredded reduced fat Mozzarella cheese (enough for ½ cup)
2 sticks butter
Whole milk (enough for ½ cup)
Buttermilk (enough for 1 cup)
1 large container plain reduced-fat yogurt (enough for 2 ¼ cups)
6 large eggs
4 ounces reduced fat, grated Monterey Jack cheese (enough for 1 cup)
1 small container reduced fat sour cream (enough for ½ cup)
Mascarpone cheese (enough for 1 cup).2 sticks unsalted butter
1 small container Ricotta cheese (enough for 1 cup)
4 large containers reduced fat vanilla flavored yogurt (enough for 12 ¼ cups)
CHECK YOUR CUPBOARD
Salt & pepper
Cornstarch
Ground cinnamon
Ground nutmeg
Ground cloves
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried basil leaves
Ground cumin
Red pepper Flakes
Box of Unflavored Gelatin
Kosher salt
Lemon Oil or lemon extract
CONDIMENTS
Worcestershire sauce (enough for 2 tablespoons)
Prepared chili sauce (enough for 1 cup)
Shredded fresh coconut (enough for 4 tablespoons)
Light soy sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 tablespoons)
Hoisin sauce (enough for 2 tablespoons)
Soy sauce (enough for 2 tablespoons)
Sweetened dried cranberries (enough for ½ cup)
FLOUR & SUGAR
Brown sugar (enough for 3 cups)
All natural sugar (enough for 4 cups)
Cake flour (enough for 3 cups)
Whole wheat flour (enough for 1 1/3 cups)
Unbleached all-purpose flour (enough for 4 cups)
Confectioner’s sugar (enough for ¼ cup, plus extra for coating cookies)
Honey (enough for 1 ¼ cups)
OILS & VINEGARS
Canola oil (enough for 1 cup)
Olive oil (enough for 2 cups)
Balsamic vinegar (enough for ¼ cup)
Sesame oil (enough for 1 tablespoon)
Rice wine vinegar (enough for 2 tablespoons)
GRAINS
Whole grain bread (you’ll need 2 thin slices)
1 (16-ounce) whole grain (French bread style) loaf
8 ounces whole wheat linguini
Couscous (enough for 1 cup)
Old-fashioned rolled oats (enough for 4 cups)
Ground flaxseed (enough for ¾ cup)
Brown rice (enough for 4 cups)
Sesame seeds (enough for 2 tablespoons)
WINE & SPIRITS
White wine (enough for 1 cup)
Merlot (enough for ½ cup)
Red wine (enough for ½ cup)
Brandy (enough for ¾ cup)
PANTRY BREADS
2 (6-inch) corn tortillas
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loafs
8 (6-inch) whole wheat tortillas
NUTS
Chopped walnuts (enough for 1 ¼ cups)
Pine nuts (enough for ½ cup)
Sliced almonds (enough for 1 cup)
Pecans (enough for 1 cup)
Toasted pecans (enough for 1/3 cup)
Peanuts (enough for 2 tablespoons)
Macadamia nuts (enough for 1 cup)
CANS & JARS
1 (15-ounce can) sweet peas
1 (15.5-ounce) can white navy beans
Orange marmalade (enough for 2 tablespoons)
1 jar roasted red peppers (enough for whole 4 peppers)
1 (14-ounce) can artichoke hearts
1 (7.5-ounce) jar oil-packed sun-dried tomatoes
1 (7-ounce) jar Kalamata olives
1 small can chipotle peppers in adobo sauce (enough for 2 peppers)
Apple juice (enough for 5 cups)
White grape juice (enough for 2 cups)
Tomato paste (enough for 2 tablespoons)
Homemade chicken stock or low sodium chicken broth (enough for 3 quarts)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon
1 (12-ounce) can tuna, packed in oil
1 (8-ounce) can sliced water chestnuts
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
1 small jar olives (enough for 10 to 12 large olives, 1 cup, chopped)
1 small jar minced oil-packed sun-dried tomatoes (enough for ¼ cup)
FRESH SEAFOOD
4 (6 to 8-ounce) snapper fillets
1 (1-pound) tuna steak
1 (2 ½ pound) center-cut whole salmon fillet
MEAT & POULTRY
1 pound lean ground beef
4 large (6 to 8-ounce) skinless, boneless chicken breast halves
6 (4 to 5-ounce) skinless boneless chicken breast cutlets
3 ounces thick bacon
4 boneless, skinless chicken thighs
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: EGGPLANT BOATS Stuffed with Spiced Beef and Peas, REMEMBER TO: Prepare the ground beef and pea filling. Cool to room temperature, store in an airtight container (in the refrigerator) for up to 3 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: BAKED CHICKEN BREASTS With Artichoke and Sun-Dried Tomato Sauce, REMEMBER TO: Prepare the artichoke and sun-dried tomato sauce. Store in an airtight container (in the refrigerator) for up to 3 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: GRILLED VEGETABLE SKEWERS, REMEMBER TO: Cut the FRESH VEGGIES into pieces and store in an airtight container (in the refrigerator) for up to 3 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: TROPICAL BUTTERMILK PANNA COTTA With Strawberry Sauce, REMEMBER TO: Prepare the strawberry sauce and store in an airtight container (in the refrigerator) for up to 3 days. Prepare the panna cotta and chill for use the next day.
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: BROILED GRAPEFRUIT With Honey Mascarpone Cream, REMEMBER TO: Prepare the mascarpone cream and store in an airtight container in the refrigerator for up to 4 days.
FOR: SCRAMBLED EGGS With Red Grape and Avocado Salsa, REMEMBER TO: Prepare the salsa (without the avocado) and place into an airtight container. Refrigerate for up to 4 days. Add avocado just before serving.
FOR: POACHED EGGS In Spicy Tomato Sauce, REMEMBER TO: Prepare the sauce and store in an air tight container in the refrigerator for up to 4 days. Reheat before serving.
FOR: MELON BOWLS With Strawberry Ginger Sauce, REMEMBER TO: Cut up the fruit and store in an airtight container and chill for up to 4 days. Cover and store the melon “bowls”.
FOR: ROASTED VEGGIE BURRITOS With Chipotle Chili Tomato Sauce, REMEMBER TO: Roast the veggies, cool to room temperature, store in an airtight container in the refrigerator for up to 3 days.
FOR: STIR FRY CHICKEN AND BROCCOLI With Chopped Peanuts, REMEMBER TO: Blanche the broccoli and store in an air tight container for up to 4 days.
FOR: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 days.