Week 36 You Should Be Dancin’ Hands On
FRESH FRUIT
5 medium oranges
4 medium limes
2 pints blueberries
1 pint raspberries
3 medium lemons
1 blood orange
2 pints strawberries
2 large bananas
Raisins (enough for ½ cup).Red seedless grapes (enough for 2 cups)
2 medium apples
FRESH VEGGIES
4 to 6 (2-inch) red creamer potatoes
3 large yellow onions
1 bunch broccoli (enough for 2 cups)
1 small head cauliflower
3 large carrots
1 large green bell pepper
2 large red bell peppers
8 Portobello mushrooms
1 large yellow bell pepper
1 medium jalapeno pepper
2 medium plum tomatoes
2 large red onions
2 pounds thin asparagus spears
1 medium eggplant
1 pint cherry tomatoes
1 pound spinach leaves (enough for 10 cups)
4 ounces kale (enough for 1 cup)
6 ounces mixed lettuce leaves (enough for 2 cups)
2 medium celery ribs
2 large baking potatoes
1 ½ pounds Swiss chard (enough for 8 cups)
1 large tomato
1 large avocado (enough for garnish)
2 large sweet potatoes
18 to 20 green onions (enough for 4 cups)
4 ounces button mushrooms (enough for 1 cup)
1 large white onion
6 large radishes
1 (1 ½-pound) head red cabbage (enough for 5 to 6 cups)
4 ounces arugula leaves (enough for 4 cups)
1 small head iceberg lettuce
FROZEN
1 (10-ounce) package frozen sweet peas
1 (1-pound bag) frozen peeled and deveined shrimp
FRESH HERBS
Rosemary
Parsley
Thyme
1 (1-inch piece) ginger
Basil leaves
Chives
Dill
2 whole heads garlic (or 14 medium sized cloves)
Mint
DAIRY, CHEESE & EGGS
2 dozen large eggs
1 pint half and half
Finely grated Parmesan cheese (enough for 1 ¼ cups)
2 sticks butter
8 ounces grated reduced fat Swiss cheese (enough for 2 cups)
Reduced fat mayonnaise (enough for 1 cup)
4 (1-ounce) slices reduced-fat mozzarella cheese
2 sticks unsalted butter
1 small container reduced fat vanilla yogurt (enough for 1 cup)
1 pint buttermilk
2 ounces Jack cheese (enough for garnish)
Reduced fat mayonnaise (enough for ½ cup)
8 (1-ounce) slices reduced-fat mozzarella cheese
Parmigiano-Reggiano cheese, shaved (enough for garnish)
1 small container Reduced fat vanilla flavored yogurt (enough for 1 cup, plus garnish)
1 half gallon reduced fat milk (enough for 3 cups)
Whipping Cream (enough for 1 cup, plus garnish)
2 (8-ounce) containers mascarpone cheese
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground cumin
Paprika
Maple Syrup
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Kosher salt
Dried basil leaves
Chinese 5 Spice
Garlic powder
Chili powder
CONDIMENTS
Soy sauce (enough for 2 tablespoons)
Dijon mustard (enough for 3 tablespoons)
Sweetened flaked coconut (enough for 3 tablespoons)
Prepared horseradish (enough for 1 tablespoon)
Chili sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 6 drops)
Orange oil (enough for 3 drops)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 4 cups)
Brown sugar (enough for 2 cups)
All natural sugar (enough for 2 1/3 cups)
Confectioner’s Sugar (enough for garnish)
Whole-wheat flour (enough for 2 ½ cups)
Honey (enough for 3 tablespoons)
Chocolate shavings (enough for garnish)
Graham Crackers (enough for 1 ½ cups crumbs)
Semi sweet chocolate chips (enough for 2/3 cup)
Chocolate wafer cookies (you’ll need 12 of them)
2 packages lady fingers (you’ll need about 48 of them)
6 ounces bittersweet chocolate
OILS & VINEGARS
Olive oil (enough for 2 1/2 cups)
Canola oil (enough for ½ cup)
Vegetable oil (enough for ¼ cup)
White wine vinegar (enough for 1 tablespoon)
Balsamic vinegar (1 tablespoon)
GRAINS
Wild rice (enough for 2 cups)
Prepared granola (enough for ½ cup)
Old-fashioned rolled oats (enough for ¾ cup)
Brown rice (enough for 1 cup)
WINE & SPIRITS
White wine (enough for ½ cup)
Red wine (enough for ½ cup)
Cointreau (enough for ¼ cup, plus 2 tablespoons)
PANTRY BREADS
1 loaf very thin sliced whole grain bread
4 whole grain hoagie rolls
4 whole-grain hamburger buns
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loaf
8 (6-inch) whole wheat tortillas
NUTS
Chopped walnuts (enough for 1 ½ cups)
Sliced almonds (enough for ¾ cup)
Chopped pecans (enough for 2 ½ cups)
Toasted pecans (enough for 1/3 cup)
CANS & JARS
1 (15-ounce) jar canned white beans
1 (7.25 ounce) jar Hoisin sauce
White grape juice (enough for 1/3 cup)
Homemade beef stock or low sodium beef broth (enough for 2 quarts)
All natural blueberry preserves (enough for 1 cup)
1 (16-ounce) can black beans
1 (28-ounce) can diced tomatoes
1 (8-ounce) jar strawberry preserves
Tomato paste (enough for 3 tablespoons)
1 (14-ounce) can Sweetened condensed milk
Dill pickle chips (for burgers)
Homemade chicken stock or low sodium chicken broth (enough for 1 quart)
FRESH SEAFOOD
1 pound sea scallops
4 (6 to 8-ounce) snapper fillets
MEAT & POULTRY
20 ounces bacon (about 18 slices)
4 (6-ounce) New York strip steaks
1 pound ground chicken
1 ½ pounds ground turkey
SHOPPING DAY TIPS:
FOR: BRUNCH FRITTATA, REMEMBER TO: With Red Potatoes and Kale Prepare the potato/kale filling, cool, and store in an air tight container in the refrigerator for up to 4 days.
FOR: HOISIN BEEF AND VEGGIES, REMEMBER TO: Prepare the veggies, store in air tight containers (in the refrigerator) for up to 4 days.
FOR: ASPARAGUS CHEESE TOASTS, REMEMBER TO: Blanch the asparagus, cool and store in an airtight container in the refrigerator for up to 4 days.
FOR: SWEET PEA PANZANELLA SALAD, REMEMBER TO: Prepare the Panzanella croutons and store in an airtight container. Prepare the dressing and store in an airtight container (in the refrigerator) for up to 4 days.
FOR: BLUEBERRY SHORTBREAD BARS, REMEMBER TO: Prepare the dough and refrigerate for up to 2 days.
FOR: BANANA BREAD SNACK CAKE, REMEMBER TO: Bake the banana bread, cool to room temperature, cover with plastic wrap and store for up to 4 days.
FOR: CHILLED SHRIMP SALAD With Red Grapes, REMEMBER TO: Prepare the shrimp salad, store in an airtight container (in the refrigerator) for up to 24 hours.
FOR: CHICKEN AND RICE MEATBALL HOAGIES, REMEMBER TO: Prepare the meatballs and the sauce. Store in an airtight container (in the refrigerator) for up to 4 days.
FOR: TURKEY MEATLOAF BURGERS, REMEMBER TO: With Spicy Sweet Potato Sticks Prepare the burgers, wrap in plastic, and refrigerate for up to 2 days.
FOR: ROASTED ASPARAGUS SALAD With Arugula, Radishes and Lemon Vinaigrette, REMEMBER TO: Prepare the vinaigrette, store in an airtight container (in the refrigerator) for up to 2 days. Bring to room temperature before serving.
FOR: SO SMOOTH CHOCOLATE PUDDING With Chocolate Cookie Crumbles, REMEMBER TO: Prepare the pudding, cover with plastic wrap and store in the refrigerator for up to 2 days.