Week 43 Tummy Trimming Sweet Dreams
FRESH FRUIT
1 pint blueberries
8 medium lemons
6 medium limes
1 large red grapefruit
2 pints strawberries
1 pound cherries
4 medium oranges
3 pints raspberries
1 large banana
FROZEN
1 pint reduced fat frozen yogurt
2 cups frozen berries (strawberries, blueberries or raspberries)
FRESH VEGGIES
2 pints 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
1 pound small red creamer potatoes
2 medium yellow squash
4 ounces whole button mushrooms
2 medium eggplants
1 large head romaine lettuce (enough for 8 cups)
1 medium sweet potato
2 large beefsteak tomatoes
1 small cucumber
8 ounces button mushrooms (enough for 2 cups)
2 large green bell peppers
2 large red bell peppers
6 medium celery ribs (enough for 1 ½ cups)
1 medium yellow bell pepper
2 large tomatoes
1 small head cauliflower
1 large Yukon Gold potato .1 bunch broccoli (enough for 2 cups)
1 bunch (6 to 8) green onions
4 ounces spinach leaves (enough for 2 cups)
1 small head iceberg lettuce
4 ounces arugula leaves (enough for 4 cups)
FRESH HERBS
Rosemary
Cilantro
Parsley
Thyme
Sage
Basil leaves
2 whole heads garlic (or 14 medium sized cloves)
Mint
Dill
Tarragon
DAIRY, CHEESE & EGGS
1 half gallon reduced fat milk (enough for 3 cups)
22 large eggs
Reduced fat sour cream (enough for 1 tablespoon)
1 small container reduced fat vanilla yogurt (enough for ¼ cup)
1 large container reduced fat cottage cheese (enough for 2 cups)
2 sticks unsalted butter
Whole milk (enough for ½ cup)
Finely grated Parmesan cheese (enough for ½ cup)
Reduced fat mayonnaise (enough for 2 cups)
2 pints half and half (enough for 1 ¼ cups)
Buttermilk (enough for 3 cups)
1 small container reduced fat sour cream (enough for 1 cup)
12 ounces Gruyere cheese (enough for 3 cups, grated)
4 ounces reduced fat cream cheese
2 sticks butter
CHECK YOUR CUPBOARD
Salt & pepper
Ground cinnamon
Ground nutmeg
Maple Syrup
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried basil leaves
Ground cumin
Box of Unflavored Gelatin
Almond extract
Cornstarch
Ground cloves
Ground curry
Dried poultry seasoning
CONDIMENTS
Tomato paste (enough for 1 tablespoon)
Shredded fresh coconut (enough for 4 tablespoons)
Dried cranberries (enough for 1/2 cup)
Dijon mustard (enough for ¼ cup)
Old Bay seasoning (enough for 1 1/2 teaspoons)
Hot pepper sauce (enough for 4 to 6 drops) .Prepared horseradish (enough for 1 teaspoon)
Worcestershire sauce (enough for 3 tablespoons)
Apricot preserves (enough for 3 tablespoons)
Corn flake crumbs (enough for ¾ cup)
Instant espresso powder (enough for 2 teaspoons)
FLOUR & SUGAR
Confectioners’ sugar (enough for 1 cup)
Unbleached all-purpose flour (enough for 6 cups)
Brown sugar (enough for 1 ½ cups)
All natural sugar (enough for 3 ½ cups)
Cake flour (enough for 3 cups)
2 ounces unsweetened chocolate
Amoretti cookies (you’ll need 8 of them)
Honey (enough for 6 tablespoons)
OILS & VINEGARS
Balsamic vinegar (enough for ¼ cup)
Canola oil (enough for ½ cup)
Olive oil (enough for 3 cups)
GRAINS
Whole grain bread (you’ll need 2 thin slices)
1 (16-ounce) whole grain (French bread style) loaf
8 ounces whole wheat linguini
Couscous (enough for 1 cup)
Yellow cornmeal (enough for ¼ cup)
9 ounces spinach fettuccini
WINE & SPIRITS
Merlot (enough for ½ cup)
Madeira wine (enough for ½ cup)
PANTRY BREADS
2 (6-inch) corn tortillas
Cornbread (enough for 4 cups of crumbs)
Whole-grain crusty bread (enough for 4 cups crumbs)
4 whole-grain hoagie buns
NUTS
Chopped walnuts (enough for ¼ cup)
Pine nuts (enough for ½ cup)
Pecans (enough for 1 1/3 cups)
Almonds (enough for 1 cup)
CANS & JARS
1 (15.5-ounce) can white navy beans
Orange marmalade (enough for 2 tablespoons)
Jarred roasted red peppers (you’ll need 4 whole peppers)
1 canned chipotle pepper in adobo sauce
1 (15-ounce) can black beans
Apple juice (enough for ½ cup)
White grape juice (enough for 1 cup)
Soymilk (enough for 2 cups)
Capers (enough for 2 tablespoons)
Homemade chicken stock or low sodium chicken broth (enough for 5 cups)
Sweet pickle relish (enough for 1 tablespoon)
FRESH SEAFOOD
1 (1-pound) tuna steak
1 (2 ½ pound) center-cut whole salmon fillet
4 ounces smoked salmon
1/2 pound lump crabmeat .4 (6-ounce) tilapia fillets
MEAT & POULTRY
1 (5-pound) boneless turkey breast
2 (1 ½-pound) racks of lamb, ask the butcher to “french” the bones (which means to trim away the fat)
2 pounds skinless, boneless chicken breast
SHOPPING DAY TIPS:
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: 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: 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: ORANGE BREAKFAST MUFFINS, REMEMBER TO: Prepare these muffins for an easy breakfast treat during the week. Store in an airtight container for up to 3 days.
FOR: SWEET POTATO PANCAKES With Warm Raspberry Syrup REMEMBER TO: Prepare the syrup, store in an airtight container (in the refrigerator) for up to 1 week. Warm before serving.
FOR: CRAB CAKE PO’ BOYS, REMEMBER TO: Prepare the tartar sauce and store in an air tight container (in the refrigerator) for up to 5 days.
FOR: BROILED TILAPIA FILLETS With Arugula Aioli Sauce, REMEMBER TO: Prepare the aioli sauce, store in an air tight container (in the refrigerator) for up to 3 days.
FOR: PECAN CRUSTED CHICKEN FINGERS With Apricot Mustard Dipping Sauce, REMEMBER TO: Prepare the sauce and store in an airtight container (in the refrigerator) for up to 3 days.
FOR: ALMOND COOKIES TWO WAYS, REMEMBER TO: Prepare the cookie dough, store in plastic (in the refrigerator) for up to 1 week, or freeze for up to 1 month.