Week 4 Smile Pretty
FRESH FRUIT
3 large bananas
1 large peach
2 pints blueberries
7 medium lemons
1 pint raspberries
2 medium oranges
1 pint strawberries
3 medium limes
2 medium papayas
1 red grapefruit
6 large mangos
1 large pineapple
3 Granny Smith apples (you’ll be cutting them up & using the wedges)
FRESH VEGGIES
12 medium plum tomatoes
2 medium jalapeno peppers
1 large avocado
4 medium celery ribs (enough for 1 cup, sliced)
1 pint cherry tomatoes
2 bunches (12 to 14) green onions
4 large red onions
1 large shallot
Carrot slices (to go with dipping sauce)
Celery sticks (to go with dipping sauce)
2 large cucumbers
1 medium head romaine lettuce
2 ounces Frisee leaves (enough for 1 cup)
4 ounces Mesclun lettuce mix (enough for 4 cups)
6 ounces Spinach leaves (enough for 4 cups)
Endive leaves (a garnish to go with dipping sauce recipe)
FROZEN
1 whole pie crust, graham cracker crumb
1 (14-ounce) tube refrigerated Pizza dough
FRESH HERBS
2 whole heads garlic (or 14 medium garlic cloves)
Dill
Cilantro
Sage
Basil
Oregano
Tarragon
Rosemary
Mint
Parsley
DAIRY, CHEESE & EGGS
1 large container reduced-fat vanilla flavored yogurt (enough for 5 cups)
Reduced fat milk (enough for 1 cup)
2 ounces grated American cheese (enough for ½ cup)
1 ½ dozen large eggs
1 pint half and half
1 small container buttermilk (enough for ¾ cup)
4 ounces shredded fresh Mozzarella cheese (enough for 1 cup)
4 ounces Fontina cheese, shredded (enough for 1 cup)
8 ounces smoked gouda cheese (enough for 2 cups)
1 pound unsalted butter
4 ounces Gorgonzola cheese, crumbled (enough for 1 cup)
4 ounces finely grated Parmesan cheese (enough for ½ cup)
2 ounces goat cheese (enough for ½ cup)
2 sticks butter
4 ounces Bel Paese cheese (enough for 1 cup)
8 ounces grated Swiss cheese (enough for 2 cups)
6 ounces blue cheese, crumbled (enough for ¾ cup)
Ricotta cheese (enough for 2 cups)
2 ounces Asiago cheese (enough for ½ cup when finely grated)
4 (8-ounce) packages reduced fat cream cheese
1 small container reduced fat sour cream (enough for 1 cup)
Reduced fat mayonnaise (enough for 1 cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Cornstarch
Ground cinnamon
Garlic Powder
Ground ginger
Ground cloves
Ground cayenne pepper
Ground nutmeg
Paprika
Baking powder
Baking soda
Red Pepper Flakes
Pure vanilla extract
CONDIMENTS
Hot pepper sauce (enough for 20 drops)
Dijon mustard (enough for 1 cup)
Shredded fresh coconut (enough for 3 tablespoons)
Worcestershire sauce (enough for 1 teaspoon)
Graham cracker crumbs (enough for 1 cup)
WINE & SPIRITS
Dry sherry (enough for ¼ cup)
Dry white wine (enough for 1 cup)
FLOUR & SUGAR
Unbleached all purpose flour (enough for 3 cups)
Dark brown sugar (enough for 2 tablespoons)
Light brown sugar (enough for ½ cup)
All natural sugar (enough for 3 cups)
Honey (enough for 3 tablespoons)
OILS & VINEGARS
Olive oil (enough for 2 cups)
Canola oil (enough for 2 teaspoons)
Rice wine vinegar (enough for 3 tablespoons)
Sherry vinegar (enough for 2 tablespoons)
Champagne vinegar (enough for 3 tablespoons)
White wine vinegar (enough for 1/3 cup)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 3 cups)
Ground flaxseed (enough for 1/3 cup)
1 pound Penne pasta
PANTRY BREADS
Thick crusty whole grain bread (enough for 8 slices)
Breadsticks
French bread baguette
NUTS
Sliced almonds (enough for 1/3 cup)
Pecans (enough for 1/3 cup)
Pine nuts(enough for ½ cup)
Walnuts(enough for ¼ cup)
Candied spice nuts(for garnish)
CANS & JARS
Grapefruit juice (enough for 1 cup)
Lime juice (enough for 1 cup)
Apple juice (enough for 1/3 cup)
White grape juice (enough for 1 cup)
1 small jar roasted red bell peppers (enough for 2 whole peppers)
1 small jar prepared Marinara sauce (enough for 1 cup)
1 small can pitted black olives (enough for 1 ½ cups)
1 small jar capers (enough for 2 tablespoons)
1 (6.5-ounce) can artichoke hearts
1 small jar Minced oil-packed sun-dried tomatoes (enough for ¼ cup)
1 (14-ounce) can sweetened condensed milk
FRESH SEAFOOD
1 pound baby shrimp
8 large sea scallops (about ¾ pound)
4 (6-ounce) swordfish steaks, about 1 ½-inch thick
1 pound medium shrimp
MEAT & POULTRY
2 large (6 to 8-ounce) skinless, boneless chicken breast halves
8 ounces bacon
3/4 pound roasted turkey
8 ounces mild Italian sausage
2 (3 ½-pound) chickens
4 (4 to 5-ounce) skinless boneless chicken breast cutlets
4 ounces prosciutto
1 pound veal scaloppini
SHOPPING DAY TIPS:
FOR: SPICY ROASTED VEGGIE AND SHRIMP SALSA With Fried Egg and Warm Cheese Sauce, REMEMBER TO: Roast the veggies, cool to room temperature, and store in an airtight container in the refrigerator for up to 3 days.
FOR: COCONUT TROPICAL SMOOTHIES, REMEMBER TO: Prepare the fruit. Store in an airtight container for up to 4 days
FOR: BUFFALO CHICKEN COBB SALAD With Buttermilk Dressing, REMEMBER TO: Prepare the salad dressing, store in an airtight container in the refrigerator for up to 4 days.
FOR: TURKEY WITH CARAMELIZED ONION AND SMOKED GOUDA PANINI, REMEMBER TO: Prepare the onions, cool to room temperature, and store in an air tight container (in the refrigerator) for up to 4 days.
FOR: DOUBLE CHEESE AND SAUSAGE CALZONE With Marinara Dipping Sauce, REMEMBER TO: Prepare homemade marinara sauce, store in an airtight container in the refrigerator for up to 1 week, and in the freezer for up to 1 month.
FOR: GRILLED SWORDFISH STEAKS With Hot Papaya Relish and Herbed Compound Butter, REMEMBER TO: Prepare the relish and herbed butter. Store separately in airtight container for up to 4 days. You may freeze extra butter for up to 1 month. Thaw in the refrigerator before slicing.
FOR: SHRIMP SALAD With Mango and Cucumber, REMEMBER TO: Make the salad dressing and store in an airtight container in the refrigerator for up to 4 days.
FOR: BLUE CHEESE DIP With All Kinds of Dippers, REMEMBER TO: Prepare the veggies for the dish and store separately in airtight containers. Prepare the dip, store in an airtight container. Refrigerate both the dip and the veggies for up to 4 days.
FOR: ARTICHOKE AND ASIAGO CROSTINI, REMEMBER TO: Prepare the crostini, and store in an airtight container for up to 3 days. Prepare the artichoke topping, store in an airtight container in the refrigerator for up to 3 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.