Week 47 Sexy Stress Free
FRESH FRUIT
1 pint raspberries
5 medium lemons
Red seedless grapes (enough for 4 cups)
1 pound cherries
1 medium apple
Raisins (enough for 2 tablespoons)
1 pint blueberries
4 large bananas
3 medium limes
Mixed fresh berries – (you can try 1 pint blueberries
& 1 pint raspberries or pints of cranberries and cherries)
6 medium peaches
1 large cantaloupe
FRESH VEGGIES
1 large yellow bell pepper
1 small white onion
4 to 6 (2-inch) red creamer potatoes
1 medium red bell pepper
4 medium yellow onions
1 small red onion
4 ounces mesclun greens (enough for 2 cups)
3 to 4 ounces arugula leaves (enough for 2 cups)
12 ounces button mushrooms (enough for 3 cups)
3 bunches (16 to 18) green onions
1 pint cherry tomatoes
1 large green bell pepper
2 large red bell peppers
2 large beefsteak tomatoes
2 medium russet potatoes
1 leek
2 large zucchini
2 large yellow squash
1 medium head green cabbage
½ pound fresh green beans (enough for 1 cup)
2 ears of corn
8 medium plum tomatoes
8 ounces Baby portobello mushrooms
4 ounces shitake mushrooms (enough for 1 cup)
4 ounces oyster mushrooms (enough for 1 cup)
1 small head romaine lettuce
FROZEN
Frozen corn kernels (enough for 1 cup)
Frozen lima beans (enough for 1 cup)
Frozen berries (enough for two cups of strawberries, blueberries or raspberries)
FRESH HERBS
Rosemary
Cilantro
Chives
Parsley
Thyme
Sage
Basil leaves
2 whole heads garlic (or 14 medium sized cloves)
Mint
1 (1/2 -inch piece) ginger
Dill
DAIRY, CHEESE & EGGS
15 large eggs
1 small container crème fraiche (or sour cream – enough for 1 tablespoon)
1 half gallon reduced fat milk (enough for 4 cups)
1 pound butter
Whipped cream (enough for garnish)
5 ounces Gruyere cheese, shredded (about 1 ¼ cups)
8 ounces grated Parmesan cheese (about 2 cups)
1 pound, plus 2 sticks unsalted butter
1 pint cream (enough for ¼ cup)
1 small container reduced fat vanilla flavored yogurt (enough for 2 cups)
2 (1-ounce) slices reduced-fat white cheddar cheese
2 pints half and half (enough for 3 cups)
1 small container reduced fat ricotta cheese (enough for ½ cup)
Finely grated Parmesan cheese (enough for 1 cup)
1 ounce blue cheese (enough for ¼ cup)
Reduced fat mayonnaise (enough for 1 cup)
2 ounces grated cheddar cheese (enough for ½ cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Allspice
Ground cardamom
Ground cinnamon
Ground nutmeg
Ground cloves
Paprika
Baking powder
Baking soda
Pure vanilla extract
Maple Syrup
Chili Powder
Ground Mace
Baking powder
Baking soda
Dried oregano leaves
Dried basil leaves
Red pepper flakes
CONDIMENTS
Hot pepper sauce (enough for 6 drops)
Prepared chili sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 teaspoons)
Soy sauce (enough for 2 tablespoons)
Tomato paste (enough for 2 tablespoons)
Worcestershire sauce (enough for 2 tablespoons)
Prepared horseradish (enough for 1 tablespoon)
Dry mustard (enough for 1 teaspoon)
FLOUR & SUGAR
Unbleached all-purpose flour (enough for 6 cups)
Brown sugar (enough for 2 cups)
All natural sugar (enough for 2 cups)
Cake flour (enough for 1 ½ cups)
Confectioners’ sugar (enough for ½ cup)
Honey (enough for 4 ½ tablespoons)
OILS & VINEGARS
Truffle oil (enough for ¼ teaspoon)
Olive oil (enough for 2 1/3 cups)
Red wine vinegar (enough for ¼ cup)
White wine vinegar (enough for 1 tablespoon)
Apple cider vinegar (enough for 1/3 cup)
Sesame oil (enough for 1 tablespoon)
Canola oil (enough for 1 quart)
Rice wine vinegar (enough for 1/3 cup)
GRAINS
Sesame seeds (enough for 2 tablespoons)
Rice (enough for garnish)
Coriander seeds (enough for ½ teaspoon)
Aniseed (enough for 1 ½ teaspoon)
Yellow rice (enough for 3 cups)
Old-fashioned rolled oats (enough for ½ cup)
WINE & SPIRITS
White wine (enough for 1 cup)
Pinto noir (enough for ½ cup)
Red wine (enough for 1 cup)
Dry sherry (enough for ¼ cup)
PANTRY BREADS
Pumpernickel bread (you'll need 2 slices)
1 (12-ounce) whole grain (French bread style) loaf
2 whole wheat English muffins
4 ciabatta rolls
4 whole wheat hamburger buns
NUTS
Pecans (enough for ¼ cup)
CANS & JARS
Raspberry preserves (enough for ¾ cup)
1 (28-ounce) can dice tomatoes
1 (16-ounce) can diced tomatoes
Jarred roasted red peppers (enough for 2 peppers)
Grapefruit juice (enough for 1 cup)
Soymilk (enough for 4 cups)
Peanut butter (enough for 1/3 cup)
1 (6-ounce) can tomato paste
1 (28-ounce can) diced tomatoes
Tomato juice (enough for 1 cup)
1 canned chipotle pepper in adobo sauce
Homemade beef stock or low sodium chicken broth (enough for 2 ½ quarts)
1 (15.5-ounce) can chickpeas
Key lime juice (enough for ¼ cup)
FRESH SEAFOOD
Caviar (enough for 2 teaspoons)
4 (6 to 8-ounce) lobster tails
2 pounds jumbo shrimp, deveined, shells on (about 24)
4 (6 to 8-ounce) tuna steaks
MEAT & POULTRY
14 ounces thick bacon, (about 14 strips)
1 pound veal scaloppini
4 ounces prosciutto, thinly sliced
10 chicken wings (about 2 pounds)
4 (6-ounce) boned duck breast halves with skin
4 (6-to 8-ounce) 1 ½-inch thick bone-in pork loin chops, trimmed of fat
Canadian bacon (you'll need two slices)
¼ pound deli baked Tavern ham
2 pounds ground turkey
1 (4-pound) chicken
1 large (about 1 ½ pound) flank steak
SHOPPING DAY TIPS:
FOR: GRILLED LOBSTER TAILS With Parsley Butter Served Over Creamy Hash, REMEMBER TO: Prepare the veggies for the hash. Store separately in an air tight container in the refrigerator for up to 3 days.
FOR: CHICKEN WINGS With Mole Sauce, REMEMBER TO: Prepare the sauce and cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
FOR: GRILLED PORK CHOPS With Cherry Ginger Chutney, REMEMBER TO: Prepare the chutney. Cool to room temperature. Store in an airtight container, in the refrigerator, for up to 1 week.
FOR: BUTTERNUT SQUASH AND SWISH CHARD ROLL-UPS, REMEMBER TO: Prepare the sauce and filling. Store both, separately, in an airtight container in the refrigerator for up to 4 days.
FOR: GINGER MARINATED TUNA STEAKS, REMEMBER TO: Prepare the butter, store in an airtight container in the refrigerator for up to 5 days.
FOR: SPICY FLANK STEAK SANDWICH With Roasted Pepper Blue Cheese Sauce, REMEMBER TO: Prepare the sauce and store in an airtight container in the refrigerator for up to 3 days.
FOR: REALLY GOOD TURKEY BURGERS With Cheddar Cheese and Horseradish Sauce, REMEMBER TO: Prepare the sauce. Store in an airtight container in the refrigerator for up to 4 days.
FOR: FRESH VEGGIE MINESTRONE SOUP With Chickpeas, REMEMBER TO: Prepare all of the veggies for the soup. Store separately, in airtight containers in the refrigerator for up to 4 days.
FOR: CREAMY WILD MUSHROOM SOUP With Sherry and Fresh Thyme, REMEMBER TO: Prepare this soup so that it’s ready for you during the week. Cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
FOR: THE REAL DEAL FRIES With Ketchup of Course! REMEMBER TO: Prepare the ketchup. Store in an airtight container in the refrigerator for up to 5 days.
FOR: PRETTY IN PEACH, REMEMBER TO: Slice the peaches and store in an airtight container for up to 3 days.