Week 25 Eye Catching Stress Free
FRESH FRUIT
8 medium apples
4 large cantaloupes
4 pints blueberries
8 medium lemons
8 medium oranges
2 large honey dew melons
1 large watermelon
2 large mangos
2 1/2 pints raspberries
1 large pineapple
5 pints strawberries
9 large bananas
8 medium limes
2 large pink grapefruits
1 bunch red seedless grapes (enough for 1 cup)
6 medium peaches
FRESH VEGGIES
2 large white onions
3 large red bell peppers
23 medium plum tomatoes
6 ounces spinach leaves (enough for about 4 cups)
5 medium sweet potatoes
3 large red onions
2 large avocados
2 large yellow bell peppers
4 large yellow onions
2 large butternut squashes
2 medium celery ribs
6 ears of fresh corn
1 medium jalapeno pepper
2 large green bell peppers
6 large beefsteak tomatoes
1 small jalapeno pepper
1 large spaghetti squash
8 ounces arugula leaves (enough for about 8 cups)
4 ounces mesclun lettuce mix (enough for about 4 cups)
1 medium head Boston lettuce
1 medium head romaine lettuce
20 ounces button mushrooms (enough for 5 cups, sliced)
3 large shallots
3 bunches (16 to 18) green onions
1 pint cherry tomatoes
1 large green bell pepper
4 beefsteak tomatoes
4 medium russet potatoes
1 leek
2 large zucchini
2 large yellow squash
1 head green cabbage
½ pound fresh green beans (enough for 1 cup)
4 ounces oyster mushrooms (enough for 1 cup)
2 large russet potatoes
FRESH HERBS
Mint
Rosemary
Tarragon
Basil leaves (enough for almost 5 cups)
Cilantro (enough for ¼ cup)
Parsley (enough for 1 full cup)
10 medium garlic cloves
Sage
Turmeric
4 (1-inch pieces) ginger, grated
Parsley
Oregano
Dill
1 whole head garlic
DAIRY, CHEESE & EGGS
1 small container plain reduced-fat yogurt (enough for 2 cups)
2 1/2 dozen large eggs
4 ounces reduced fat, grated Monterey Jack cheese (enough for 1 cup)
1 small container reduced fat sour cream (enough for ¼ cup)
Mascarpone (enough for 1 cup) .Whipping cream (enough for ¼ cup)
12 ounces Grated Parmesan cheese (enough for 3 cups)
Reduced-fat milk (enough for ¾ cup)
2 large containers reduced fat vanilla flavored yogurt (enough for 10 cups)
Reduced-fat white cheddar cheese (enough for 2 (1-ounce) slices)
2 ounces Gruyere cheese, shredded (enough for 1/2 cup)
2 sticks butter
1 ounce blue cheese (enough for ¼ cup)
Reduced fat mayonnaise (enough for 1 cup)
2 ounces grated cheddar cheese
Grated Asiago cheese (enough for 2 tablespoons)
1 small package reduced fat cream cheese
CHECK YOUR CUPBOARD
Salt & Pepper
Pure vanilla extract
Kosher salt
Baking Powder
Baking Soda
Ground cinnamon
Ground nutmeg
Ground Allspice
Ground Mace
Ground cloves
Dried oregano leaves
Dried Rosemary
Dried Mustard
CONDIMENTS
1 small bottle Light soy sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 tablespoons)
Marinara sauce (enough for 1 cup)
1 small jar chili sauce (enough for 1 tablespoon)
Worcestershire sauce (enough for 2 tablespoons)
Prepared horseradish (enough for 1 tablespoon)
FLOUR & SUGAR
Whole wheat flour (enough for 1 1/3 cups)
Brown sugar (enough for 3 ½ cups)
Unbleached all-purpose flour (enough for 4 cups)
Cake flour (enough for 1 ½ cups)
All natural sugar (enough for 3 cups)
Confectioners’ sugar (enough for ½ cup)
Honey (enough for 1 ¼ cups)
OILS & VINEGARS
Olive oil (enough for 3 cups)
Sesame oil (enough for 2 tablespoons)
1 quart canola oil
Red wine vinegar (enough for ¼ cup)
Rice wine vinegar (enough for 1/3 cup)
WINE & SPIRITS
Brandy (enough for ¾ cup)
Red wine (enough for 1 cup)
Dry sherry (enough for ¼ cup)
GRAINS
Old-fashioned rolled oats (enough for 4 cups)
Ground flaxseed (enough for ¾ cup)
Brown rice (enough for 2 cups)
Sesame seeds (enough for 2 tablespoons)
6 ounces whole wheat angel hair pasta
Yellow rice enough for 3 cups)
PANTRY BREADS
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loafs
8 (6-inch) whole wheat tortillas
1 whole wheat English muffin
Whole grain bread (you’ll need 8 slices)
4 ciabatta rolls
4 whole wheat hamburger buns
JARS & CANS
Apple juice (enough for 4 cups)
1 small can chipotle peppers in adobo sauce (enough for 2 peppers)
Homemade chicken stock or low sodium chicken broth (enough for 2 ½ quarts)
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon (use canned salmon if packets are not available)
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
10 to 12 large olives, (enough to equal 1 cup, chopped)
1 small jar minced oil-packed sun-dried tomatoes (enough for 1 cup)
Peanut butter (enough for 2 tablespoons)
2 (6-ounce) cans tomato paste
1 (2-ounce) tin anchovies, packed in oil
1 (28-ounce) can diced tomatoes
Tomato juice (enough for 1 cup)
1 small jar roasted red peppers (enough for ½ cup, diced)
Homemade beef stock or low sodium chicken broth (enough for 2 ½ quarts)
1 (15.5-ounce) can chickpeas
1 small bottle key lime juice (enough for)
Soymilk (enough for 2 cups)
NUTS
Sliced almonds (enough for 1 cup)
Pecans (enough for 1 cup)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 cup)
FRESH SEAFOOD
1 pound large shrimp, peeled and deveined (about 20)
4 (6 to 8-ounce) tuna steaks
MEAT & POULTRY
3 ounces thick bacon
8 ounces pancetta
13 ounces skinless boneless chicken breast cutlets
2 slices Canadian bacon
¼ pound deli baked Tavern ham
4 pounds ground turkey
1 (4-pound) chicken
SHOPPING DAY TIPS:
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: GRILLED NEW YORK STRIP STEAKS With Garlic Herb Oil, REMEMBER TO: Prepare the seasoned oil and store in an airtight container in the refrigerator up to 4 days.
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: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 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: GINGER MARINATED TUNA STEAKS, REMEMBER TO: Prepare the butter, store in an airtight container in the refrigerator for up to 5 days.
FOR: SPICY FLANK STEAK SANDWICH With Roasted Pepper Blue Cheese Sauce, REMEMBER TO: Prepare the sauce and store in an airtight container in the refrigerator for up to 3 days.
FOR: REALLY GOOD TURKEY BURGERS With Cheddar Cheese and Horseradish Sauce, REMEMBER TO: Prepare the sauce. Store in an airtight container in the refrigerator for up to 4 days.
FOR: FRESH VEGGIE MINESTRONE SOUP With Chickpeas, REMEMBER TO: Prepare all of the veggies for the soup. Store separately, in airtight containers in the refrigerator for up to 4 days.
FOR: CREAMY WILD MUSHROOM SOUP With Sherry and Fresh Thyme, REMEMBER TO: Prepare this soup so that it’s ready for you during the week. Cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
FOR: THE REAL DEAL FRIES With Ketchup of Course! REMEMBER TO: Prepare the ketchup. Store in an airtight container in the refrigerator for up to 5 days.
FOR: PRETTY IN PEACH, REMEMBER TO: Slice the peaches and store in an airtight container for up to 3 days