Week 39 Hands On Good Hair
FRESH FRUIT
1 pint blueberries
3 large bananas
Raisins (enough for ½ cup).Red seedless grapes (enough for 2 cups)
6 medium lemons
2 medium oranges
1 pint raspberries (You may substitute with 2 cups frozen berries without syrup)
5 medium apples
1 large cantaloupe (enough for 2 cups)
3 medium limes
FROZEN
1 package frozen puff pastry (2 sheets)
1 (10-ounce) package frozen baby peas
FRESH VEGGIES
2 medium celery ribs (enough for 1 cup)
2 large sweet potatoes
2 large white onions
1 large green bell pepper
2 large shallots
1 pound thin asparagus spears
6 large radishes
1 large zucchini
5 ounces arugula leaves (enough for 5 cups)
1 small head iceberg lettuce
3 medium plum tomatoes
2 medium yellow onions
1 bunch (6 to 8) green onions
3 large red bell peppers
1 pound Brussels sprouts (enough for 4 cups)
4 large red onions
4 large Portobello mushrooms
2 large Spanish onions
3 large tomatoes
1 pound thin asparagus spears (enough for 2 cups, trimmed and sliced)
1 leek
2 small heads cauliflower
2 medium potatoes
2 ounces mesclun lettuce (enough for 2 cups)
FRESH HERBS
Rosemary
Cilantro
Dill
Parsley
Thyme
Basil leaves
Mint
Chives
Tarragon
2 whole heads garlic (enough for 14 medium cloves)
DAIRY, CHEESE & EGGS
1 pint buttermilk
28 large eggs
3 sticks butter
Finely grated Parmesan cheese (enough for ¼ cup)
8 (1-ounce) slices reduced-fat mozzarella cheese
Parmigiano-Reggiano cheese, shaved (enough for garnish)
1 pint reduced fat half and half
4 ounces reduced fat grated Monterey Jack cheese (enough for 1 cup)
1 (16-ounce) container reduced fat ricotta cheese
1 half gallon reduced fat milk (enough for 3 ¼ cups)
Whipped Cream (enough for garnish)
4 ounces shredded Parmesan cheese (enough for 1 cup)
32 ounces reduced-fat vanilla flavored yogurt
2 sticks unsalted butter (enough for 12 tablespoons)
Reduced-fat mayonnaise (enough for 1 cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Ground cumin
Garlic powder
Ground cloves
Saffron threads (enough for ½ teaspoon)
Paprika
Bay Leaves
Chili powder
Red pepper flakes
Steak seasoning
CONDIMENTS
Prepared horseradish (enough for 2 teaspoons)
Chili sauce (enough for 3 tablespoons)
Hot pepper sauce (enough for 6 drops)
Orange oil (enough for 3 drops) .Dijon mustard (enough for 1/3 cup)
Fresh Coconut Flakes (enough for ¼ cup)
Worcestershire sauce (enough for 3 tablespoons)
Dried cranberries (enough for ½ cup)
FLOUR & SUGAR
Brown sugar (enough for 3 cups)
Whole-wheat flour (enough for 2 ½ cups)
All natural sugar (enough for 1 2/3 cups)
Unbleached all purpose flour (enough for 3 cups)
Confectioners’ sugar (enough for ½ cup)
Honey (enough for 2/3 cup)
Chocolate shavings (enough for garnish)
Semi sweet chocolate chips (enough for 2/3 cup)
Chocolate wafer cookies (you’ll need 12 of them)
Ginger snaps (you’ll need 6 cookies)
6 ounces bittersweet chocolate
OILS & VINEGARS
Olive oil (enough for 4 cups)
Red wine vinegar (enough for 2 tablespoons)
Canola oil (enough for 3 cups)
White wine vinegar (enough for 1 tablespoon)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Prepared granola (enough for ½ cup)
Old-fashioned rolled oats (enough for 3 cups)
Wheat bran (enough for ½ cup).Brown rice (enough for 2 ½ cups)
Yellow rice (enough for 2 cups)
WINE & SPIRITS
Red wine (enough for ½ cup)
White wine (enough for 1 cup)
Dry sherry (enough for ¼ cup)
PANTRY BREADS
4 whole grain hoagie rolls
Whole-grain bread (enough for 4 slices)
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
1 ciabatta loaf
NUTS
Hazelnuts (enough for 2 tablespoons)
Sliced almonds (enough for ¾ cup)
Chopped pecans (enough for 2 cups)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 2 cups)
CANS & JARS
1 (28-ounce) can diced tomatoes
Tomato paste (enough for 3 tablespoons)
Dill pickle chips (for burgers)
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
1 (16-ounce) can tomato sauce
1 (16-ounce) can black beans
1 (12-ounce) jar roasted red pepper
1 (5-ounce can) coconut milk
Apple juice (enough for 1 cup)
1 small can tomato paste
White grape juice (enough for 1 cup)
Minced sun-dried tomatoes packed in oil (enough for ¼ cup)
1 small jar roasted red peppers (enough for 1 pepper)
FRESH SEAFOOD
4 (6-ounce) salmon fillets
2 pounds mussels
1 pound small clams
1 pound large shrimp, peeled and deveined (about 20)
MEAT & POULTRY
1 pound ground chicken
1 ½ pounds ground turkey
6 chicken legs
6 chicken thighs
1 pound smoked sausage
8 ounces smoked ham steak
1 pound ground turkey sausage
8 (4 to 5-ounce) loin lamb chops
1 pound skirt steak
1 ½ pound thinly sliced calf’s liver
4 chorizo sausage links (about 12 ounces)
1 small package lean bacon (enough for about 4 to 6 strips)
SHOPPING DAY TIPS:
FOR: GRANOLA POWER BARS, REMEMBER TO: Prepare the bars, wrap in individual plastic bags, and store for up to 3 days.
FOR: POACHED SALMON IN INFUSED OLIVE OIL With Horseradish Sauce, REMEMBER TO: Prepare the horseradish sauce and store in an airtight container (in the refrigerator) up to 2 days.
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: BLACK BEAN AND ROASTED PEPPER EMPANADAS, REMEMBER TO: Prepare the bean filling, store in an airtight container in the refrigerator for up to 4 days.
FOR: STRIKE IT RICH 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.
FOR: SIMPLE ZUCCHINI CAKE With Vanilla Glaze, REMEMBER TO: Prepare the cake, cover, and store for easy snacking during the week.
FOR: CREAMY CAULIFLOWER SOUP With Arugula and Crispy Bacon Garnish, REMEMBER TO: Prepare the cauliflower and store in a plastic bag in the refrigerator for up to 5 days.
FOR: LOUISIANA STYLE RED BEANS, REMEMBER TO: Prepare this dish while you are working in the kitchen and it will be ready for you during the week.