Week 8 Tummy Trimming
FRESH FRUIT
2 pints blueberries
2 medium apples
1 pint raspberries
3 medium oranges
8 medium lemons
8 medium limes
1 large red grapefruit
2 pints strawberries
1 pound cherries
1 large cantaloupe
FROZEN
1 pint reduced fat frozen yogurt
FRESH VEGGIES
1 bunch (4 to 6) green onions
1 large red bell pepper
3 pints cherry tomatoes
2 baby eggplants
1 small onion
5 large red onions
8 large Portobello mushrooms
1 pound broccoli rabe
1 large yellow bell pepper
4 large avocados
2 large orange bell peppers
1 medium jalapeno pepper
2 ears of corn
6 medium plum tomatoes
3 medium zucchini
1 large shallot
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)
FRESH HERBS
Rosemary
Cilantro
Parsley
Thyme
Sage
Tarragon
Basil leaves
2 whole heads garlic (enough for 14 cloves)
Mint
DAIRY, CHEESE & EGGS
1 half gallon reduced fat milk (enough for 3 1/2 cups)
13 large eggs
Reduced fat sour cream (enough for 1 tablespoon)
1 small container reduced fat vanilla yogurt (enough for 1 cup)
Reduced fat grated Parmesan cheese (enough for 1 cup)
2 ounces shredded reduced fat Mozzarella cheese (enough for ½ 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)
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
Chili powder
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)
Brown sugar (enough for ¼ cup)
All natural sugar (enough for 3 ¼ cups)
Cake flour (enough for 3 cups)
Honey (enough for 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)
GRAINS
Old-fashioned rolled oats (enough for 1 cup)
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)
WINE & SPIRITS
White wine (enough for 1 cup)
Madeira wine (enough for 1 cup)
Merlot (enough for ½ cup)
PANTRY BREADS
2 (6-inch) corn tortillas
NUTS
Chopped walnuts (enough for ¼ cup)
Pine nuts (enough for ½ cup)
CANS & JARS
1 (15-ounce can) sweet peas
1 (15.5-ounce) can white navy beans
Orange marmalade (enough for 2 tablespoons)
1 small jar roasted red peppers (enough for 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)
1 small can chipotle peppers in adobo sauce (enough for 1 pepper)
1 (15-ounce) can black beans
Apple juice (enough for ½ cup)
White grape juice (enough for 1 cup)
FRESH SEAFOOD
4 (6 to 8-ounce) snapper fillets
1 (1-pound) tuna steak
1 (2 ½ pound) center-cut whole salmon fillet
MEAT & POULTRY
1 pound lean ground beef
4 large (6 to 8-ounce) skinless, boneless chicken breast halves
4 (4 to 5-ounce) skinless boneless chicken breast cutlets
2 (8 to 10-ounce) turkey tenderloins
4 ounces pancetta
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: 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.