Week 40 Hands On Tummy Trimming
FRESH FRUIT
2 pints blueberries
2 large bananas
Red seedless grapes (enough for 2 cups)
4 medium apples
1 pint raspberries
3 medium oranges
8 medium lemons
5 medium limes
1 large red grapefruit
1 pound cherries
FROZEN
1 package frozen puff pastry (2 sheets)
1 pint reduced fat frozen yogurt
FRESH VEGGIES
4 medium celery ribs (enough for 1 cup)
1 large tomato
2 large sweet potatoes
12 to 16 green onions (enough for 2 cups)
4 ounces button mushrooms (enough for 1 cup)
2 large white onions
1 large green bell pepper
1 (2-pound) head Savoy cabbage
3 medium potatoes
3 large shallots
1 pound thin asparagus spears
6 large radishes
4 ounces arugula leaves (enough for 4 cups)
1 small head iceberg lettuce
1 pint cherry tomatoes
3 large red onions
4 large Portobello mushrooms
4 large avocados
2 large orange bell peppers
1 medium jalapeno pepper
2 ears of corn
6 medium plum tomatoes
3 medium zucchini
2 medium eggplants
FRESH HERBS
Rosemary
Cilantro
Chives
Dill
Parsley
Thyme
Basil leaves
2 whole heads garlic (or 10 to 12 medium sized cloves)
Mint
Sage
DAIRY, CHEESE & EGGS
1 pint buttermilk
13 large eggs
1 stick butter
Reduced fat mayonnaise (enough for 4 tablespoons)
Reduced fat sour cream (enough for 3 tablespoons)
Finely grated Parmesan cheese (enough for ¼ cup)
8 (1-ounce) slices reduced-fat mozzarella cheese
2 ounces grated white American cheese (enough for ½ cup)
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 large container Reduced fat vanilla flavored yogurt (enough for 3 cups)
1 half gallon reduced fat milk (enough for 3 cups)
Whipped Cream (enough for garnish)
Reduced fat grated Parmesan cheese (enough for 1 cup)
1 large container reduced fat cottage cheese (enough for 2 ½ cups)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Ground cloves
Red pepper flakes
Cornstarch
Baking powder
Baking soda
Pure vanilla extract
Dried basil leaves
Chinese 5 Spice
Ground cumin
Garlic powder
Chili powder
Paprika
Dried oregano leaves
CONDIMENTS
Prepared horseradish (enough for 2 teaspoons)
Dijon mustard (enough for 1 tablespoon)
Chili sauce (enough for 2 tablespoons)
Orange oil (enough for 3 drops) .Instant espresso powder (enough for 2 teaspoons)
Worcestershire sauce (enough for 2 tablespoons)
Tomato paste (enough for 1 tablespoon)
Shredded fresh coconut (enough for 2 tablespoons)
FLOUR & SUGAR
Brown sugar (enough for 3 cups)
Whole-wheat flour (enough for 2 ½ cups)
Unbleached all purpose flour (enough for 4 cups)
Confectioners’ sugar (enough for ½ cup)
All natural sugar (enough for 3 ¼ cups)
Honey (enough for 1/3 cup)
Ginger snaps (you’ll need 6 cookies)
Chocolate shavings (enough for garnish)
6 ounces bittersweet chocolate .Amoretti cookies (you’ll need 8 of them)
OILS & VINEGARS
Canola oil (enough for 2 cups).Vegetable oil (enough for ¼ cup)
Olive oil (enough for 4 cups)
Red wine vinegar (enough for 2 tablespoons)
Balsamic vinegar (3 tablespoons)
GRAINS
Prepared granola (enough for ½ cup)
Old-fashioned rolled oats (enough for 1 ¾ cups)
Whole grain bread (you’ll need 2 thin slices)
1 (16-ounce) whole grain (French bread style) loaf
Couscous (enough for 1 cup)
WINE & SPIRITS
White wine (enough for 1 cup)
Merlot (enough for ½ cup)
PANTRY BREADS
4 whole grain hoagie rolls
Whole-grain bread (enough to make ½ to 1 cup crumbs)
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
Hazelnuts (enough for 2 tablespoons)
Sliced almonds (enough for ¾ cup)
Chopped pecans (enough for 1/3 cup)
Pine nuts (enough for ½ cup)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 2 cups)
CANS & JARS
1 (28-ounce) can diced tomatoes
Dill pickle chips (for burgers)
Homemade chicken stock or low sodium chicken broth (enough for 1 quart)
1 (16-ounce) can tomato sauce
2 (16-ounce) cans black beans
1 (12-ounce) jar roasted red pepper
Jarred roasted red peppers (enough for 4 whole peppers)
Homemade chicken stock or low sodium chicken broth (enough for 2 cups)
1 canned chipotle pepper in adobo sauce
White grape juice (enough for 1/2 cup)
FRESH SEAFOOD
4 (6-ounce) salmon fillets
8 (6 to 8-ounce) snapper fillets
6 (6 to 8-ounce) yellowtail snapper fillets
1 (2 ½ pound) center-cut whole salmon fillet
MEAT & POULTRY
1 pound ground chicken
1 ½ pounds ground turkey
SHOPPING DAY TIPS:
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: 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: SIMPLE ZUCCHINI CAKE With Vanilla Glaze, REMEMBER TO: Prepare the cake, cover, and store for easy snacking during the week.
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: 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: 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: 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: 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.