Week 9 Sweet Dreams
FRESH FRUIT
6 medium oranges
3 pints raspberries
1 large banana
5 medium lemons
1 medium lime
4 pints blueberries
FROZEN
Vanilla flavored reduced fat frozen yogurt
2 cups frozen berries (strawberries, blueberries or raspberries)
FRESH VEGGIES
1 medium sweet potato
2 large beefsteak tomatoes
1 small cucumber
2 large red onions
3 large heirloom tomatoes
2 medium yellow onions
1 pound button mushrooms (enough for 4 cups)
2 large green bell peppers
1 pint cherry tomatoes
3 large red bell peppers
6 medium celery ribs (enough for 1 ½ cups sliced)
2 medium yellow bell peppers
1 small white onion
2 large tomatoes
1 large shallot
8 ounces sugar snap peas
1 small head cauliflower
1 large Yukon Gold potato
1 bunch broccoli (enough for 2 cups)
5 yellow squash (you'll need 2 large sized and 3 medium)
4 medium eggplants
1 bunch (6 to 8) green onions
8 large plum tomatoes
3 medium carrots
5 medium zucchini
6 ounces spinach leaves (enough for 4 cups)
1 small head iceberg lettuce
2 ounces arugula leaves (enough for 2 cups)
6 ounces mixed salad greens (enough for 6 cups of Romaine, red leaf, bibb, green leaf, etc.)
FRESH HERBS
Rosemary
Cilantro
Parsley
Dill
Thyme
Sage
Tarragon
Basil leaves
1 whole head garlic (or 6 medium sized cloves)
Mint
DAIRY, CHEESE & EGGS
14 large eggs
Reduced fat milk (enough for 2 cups)
1 stick unsalted butter
Finely grated Parmesan cheese (enough for ½ cup)
6 ounces grated sharp cheddar cheese (enough for 1 ½ cups)
2 ounces fontina 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 ½ cup)
1 small container reduced fat sour cream (enough for 1 cup)
12 ounces Gruyere cheese
4 ounces reduced fat cream cheese
2 sticks butter
CHECK YOUR CUPBOARD
Salt & Pepper
Almond extract
Cornstarch
Ground cinnamon
Ground nutmeg
Ground cloves
Paprika
Garlic Powder
Baking powder
Baking soda
Pure vanilla extract
Dried oregano leaves
Dried basil leaves
Ground curry
Ground cumin
Red pepper Flakes
Dried poultry seasoning
CONDIMENTS
Dried cranberries (enough for 1/2 cup)
Dijon mustard (enough for ¼ cup)
Sweetened coconut (enough for 2 tablespoons)
Fish sauce (enough for 2 tablespoons)
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 2 tablespoons)
Apricot preserves (enough for 3 tablespoons)
Corn flake crumbs (enough for ¾ cup)
FLOUR & SUGAR
Confectioners' sugar (enough for 1 cup)
All natural sugar (enough for 3 cups)
Unbleached all-purpose flour (enough for 7 cups)
Granulated sugar (enough for 2 tablespoons)
Brown sugar (enough for 3 ½ cups)
Honey (enough for 3 tablespoons)
Butterscotch chips (enough for 1 cup)
6 ounces semi sweet chocolate
Graham crackers (you'll need 4 of them)
2 ounces unsweetened chocolate
OILS & VINEGARS
Canola oil (enough for 3 tablespoons)
Olive oil (enough for 3 cups)
White wine vinegar (enough for 2 tablespoons)
GRAINS
Yellow cornmeal (enough for ¼ cup)
Soba noodles (enough for 4 cups)
6 ounces dried whole-wheat linguini
9 ounces spinach fettuccini
WINE & SPIRITS
Madeira wine (enough for ½ cup)
White wine (enough for ½ cup)
PANTRY BREADS
1 (16-ounce) whole-grain loaf (French bread style)
Cornbread (enough for 4 cups of crumbs)
Whole-grain crusty bread (enough for 4 cups crumbs)
4 whole-grain hoagie buns
Seasoned bread crumbs (enough for ¼ cup)
NUTS
Pecans (enough for 1 1/3 cups)
Walnuts (enough for ½ cup)
Almonds (enough for 1 cup)
CANS & JARS
Soymilk (enough for 2 cups)
Capers (enough for 2 tablespoons)
Homemade chicken stock or low sodium chicken broth (enough for 5 cups)
Light coconut milk (enough for ¼ cup)
Sweet pickle relish (enough for 1 tablespoon)
Minced oil-packed sun-dried tomatoes (enough for ½ cup)
Tomato paste (enough for 1 tablespoon)
FRESH SEAFOOD
4 ounces smoked salmon
1 ½ pounds large uncooked shrimp, peeled and deveined (about 24)
1/2 pound lump crabmeat
4 (6-ounce) tilapia fillets
1 pound mussels
MEAT & POULTRY
8 ounces thick bacon (you'll need about 6 to 8 strips)
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)
4 large (6 to 8-ounce) skinless, boneless chicken breast halves
2 pounds skinless, boneless chicken breast
SHOPPING DAY TIPS:
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: STUFFED CHICKEN BREASTS With Mushrooms, Thyme and Fontina Cheese, REMEMBER TO: Prepare and stuff the chicken breast for baking. Store in an airtight container in the refrigerator for up to 2 days.
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: GRILLED RATATOUILLE SALAD With Tomato Basil Vinaigrette, REMEMBER TO: Prepare the vinaigrette. Store in an airtight container in the refrigerator for up to 3 days.
FOR: BUTTERSCOTCH BLONDIES, REMEMBER TO: Prepare this dessert on shopping day for quick treats during the work week. Store in an airtight container for up to 4 days.
FOR: SIMPLE CHOCOLATE MOUSSE With Graham Cracker Crumbles, REMEMBER TO: Prepare the mouse, and chill for use the next day.
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