Week 42 Tummy Trimming Skin Savvy
FRESH FRUIT
3 pints blueberries
2 medium apples
2 pints raspberries
3 medium oranges
8 medium lemons
8 medium limes
2 large cantaloupes (enough for 2 cups)
1 large red grapefruit
2 pints strawberries
1 pound cherries
4 large peaches
2 large plums
FROZEN
1 pint reduced fat frozen yogurt
FRESH VEGGIES
1 bunch (6 to 8) green onions, thinly sliced on the diagonal (about ½ cup)
2 ounces arugula leaves (enough for 2 cups)
2 large yellow bell peppers
3 medium yellow onions
2 pints cherry tomatoes
2 baby eggplants
3 large red onions
4 large Portobello mushrooms
2 large avocados
1 medium jalapeno pepper
2 medium zucchini
1 pound small red creamer potatoes
2 medium yellow squash
1 large green bell pepper
4 ounces whole button mushrooms
2 medium eggplants
1 large head romaine lettuce (enough for 8 cups)
1 small white onion
3 large red bell peppers
18 medium plum tomatoes
4 ounces spinach leaves (enough for 2 cups)
FRESH HERBS
Rosemary
1 (1-inch piece) ginger
Cilantro (enough for ½ cup)
Parsley
Turmeric
Thyme
Sage
Tarragon
Basil leaves (enough for 2 1/3 cups)
2 whole heads garlic (or 14 medium sized cloves)
Mint
DAIRY, CHEESE & EGGS
1 half gallon reduced fat milk (enough for 3 1/2 cups)
18 large eggs
Reduced fat sour cream (enough for ¼ cup, plus 1 tablespoon)
2 large containers reduced fat vanilla yogurt (enough for 4 ¼ cups)
Reduced fat grated Parmesan cheese (enough for 1 cup)
1 stick butter
1 large container reduced fat cottage cheese (enough for 2 ½ cups)
2 sticks unsalted butter
Whole milk (enough for ½ cup)
Buttermilk (enough for 1 ½ cups)
1 large container plain reduced-fat yogurt (enough for 2 cups)
4 ounces reduced fat, grated Monterey Jack cheese (about 1 cup)
CHECK YOUR CUPBOARD
Salt & pepper
Cornstarch
Ground cinnamon
Ground nutmeg
Ground cloves
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Ground cumin
Red pepper flakes
Box of Unflavored Gelatin
CONDIMENTS
Worcestershire sauce (enough for 2 tablespoons)
Tomato paste (enough for 1 tablespoon)
Prepared chili sauce (enough for 1 cup)
Dijon mustard (enough for 1 teaspoon)
Shredded fresh coconut (enough for 4 tablespoons)
Instant espresso powder (enough for 2 teaspoons)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 1 ½ cups)
Dark Brown Sugar (enough for 2 tablespoons)
All natural sugar (enough for 3 ¼ cups)
Cake flour (enough for 3 cups)
Honey (enough for 1 cup and 4 tablespoons)
Amoretti cookies (you’ll need 8 of them)
OILS & VINEGARS
Canola oil (enough for 6 tablespoons)
Olive oil (enough for 2 ½ cups)
Balsamic vinegar (enough for ¼ cup)
Light soy sauce (enough for 1 tablespoon)
Sesame oil (enough for 1 tablespoon)
GRAINS
Old-fashioned rolled oats (enough for 3 cups)
Whole grain bread (you’ll need 2 thin slices)
1 (16-ounce) whole grain (French bread style) loaf
Brown rice (enough for 2 cups)
8 ounces whole wheat linguini
Sesame seeds (enough for 2 tablespoons)
Ground flaxseed (enough for 1/3 cup)
WINE & SPIRITS
Merlot (enough for ½ cup)
PANTRY BREADS
4 (6-inch) whole wheat tortillas
8 (10-inch) whole grain tortillas
NUTS
Chopped walnuts (enough for ¼ cup)
Pine nuts (enough for ½ cup)
Sliced almonds (enough for 1 cup)
Chopped pecans (enough for 1/3 cup)
CANS & JARS
1 (15-ounce can) sweet peas
1 (15.5-ounce) can white navy beans
Orange marmalade (enough for 2 tablespoons)
1 jar whole roasted red peppers (you’ll need 4 whole peppers)
1 (14-ounce) can artichoke hearts
1 (7.5-ounce) jar oil-packed sun-dried tomatoes
1 (7-ounce) jar Kalamata olives
Homemade chicken stock or low sodium chicken broth (enough for 2 cups)
Apple juice (enough for 1 cup)
White grape juice (enough for 2 cups)
Grapefruit juice (enough for 1 cup)
1 (8-ounce) can sliced water chestnuts
2 (7-ounce) packages skinless, boneless pink salmon
FRESH SEAFOOD
4 (6 to 8-ounce) snapper fillets
1 (1-pound) tuna steak
1 (12 to 16–ounce) sea bass filet
4 (6 to 8-ounce) halibut steaks
MEAT & POULTRY
1 pound lean ground beef
4 boneless, skinless chicken thighs
6 large (6 to 8-ounce) skinless, boneless chicken breast halves
SHOPPING DAY TIPS:
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: EGGPLANT BOATS Stuffed with Spiced Beef and Peas, REMEMBER TO: Prepare the ground beef and pea filling. Cool to room temperature, store in an airtight container (in the refrigerator) for up to 3 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: SPICY TUNA DINNER SALAD With Balsamic Dressing, REMEMBER TO: Prepare the dressing, 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: BAKED CHICKEN BREASTS With Artichoke and Sun-Dried Tomato Sauce, REMEMBER TO: Prepare the artichoke and sun-dried tomato sauce. Store in an airtight container (in the refrigerator) for up to 3 days.
FOR: GRILLED VEGETABLE SKEWERS, REMEMBER TO: Cut the FRESH VEGGIES into pieces and store in an airtight container (in the refrigerator) for up to 3 days.
FOR: FRESH LIME CAKE With Warm Blueberry Sauce, REMEMBER TO: Prepare the blueberry sauce and cool to room temperature. Store in an airtight container (in the refrigerator) for up to 3 days. Reheat to serve.
FOR: TROPICAL BUTTERMILK PANNA COTTA With Strawberry Sauce, REMEMBER TO: Prepare the strawberry sauce and store in an airtight container (in the refrigerator) for up to 3 days. Prepare the panna cotta and chill for use the next day.
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.
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: ROASTED TOMATO BASIL SOUP With Sea Bass Center, REMEMBER TO: Prepare the roasted tomatoes and store in an air tight container in the refrigerator for up to 5 days.
FOR: OVEN ROASTED FRUIT With Vanilla Yogurt Sorbet, REMEMBER TO: Prepare the sorbet, store in an airtight container in the freezer for up to 5 days.