Week 22 Eye Catching Smile Pretty
FRESH FRUIT
2 large pink grapefruits
4 medium apples
1 bunch red seedless grapes (enough for 1 cup)
4 medium oranges
1 small honeydew melon (enough for 2 cups)
1 small cantaloupe (enough for 2 cups)
3 pints raspberries
3 pints blueberries
1 large banana
1 large peach
5 medium lemons
3 pints strawberries
2 medium oranges
4 medium limes
1 medium papaya
2 large mangos
1 large pineapple
Granny Smith apple wedges (you’ll need them for dipping!)
FRESH VEGGIES
2 large avocadoes
3 large green bell peppers
6 large red onions
6 large beefsteak tomatoes
1 small jalapeno pepper
6 large Portobello mushrooms
1 medium eggplant
2 large red bell peppers
18 medium plum tomatoes
3 bunches broccoli (enough for 5 cups)
1 large white onion
4 yellow onions (you’ll need 1 large and 3 medium sized)
1 baby eggplant
1 large yellow bell pepper
1 small head cauliflower
2 large carrots
1 medium butternut squash
4 large shallots
2 medium jalapeno peppers
4 medium celery ribs (enough for 1 cup)
2 bunches (12 to 14) green onions
1 large shallot, minced (about 1 tablespoon)
Carrot slices (you’ll need them for dipping)
Celery sticks (you’ll need them for dipping)
2 large cucumbers
4 ounces spinach leaves (enough for 2 cups)
1 medium head romaine lettuce (enough for 6 cups)
2 ounces frisee leaves (enough for 1 cup)
4 ounces mesclun lettuce mix (enough for 4 cups)
Endive leaves (enough for garnish)
FROZEN
1 whole pie crust, graham cracker crumb
1 (14-ounce) tube refrigerated Pizza dough
FRESH HERBS
3 (1-inch pieces) ginger (enough for 3 tablespoons, grated)
Mint
Parsley
Thyme
Dill
Cilantro
Sage
Basil
2 whole heads garlic (or 14 medium sized cloves)
Oregano
Tarragon
Rosemary
DAIRY, CHEESE & EGGS
Mascarpone (enough for 1 cup) .Half and half (enough for 3 cups)
3 dozen large eggs
4 ounces reduced fat grated Monterey Jack cheese (enough for 1 cup)
1 pound butter
3 sticks unsalted butter
Buttermilk (enough for 1 1/3 cups)
Reduced fat Ricotta cheese (enough for 2 cups)
2 large containers reduced fat vanilla flavored yogurt (enough for 9 cups)
14 ounces sweetened condensed milk
Reduced fat milk (enough for 1 cup)
2 ounces grated American cheese (enough for ½ cup)
Reduced fat mayonnaise (enough for 1 cup)
4 ounces shredded fresh Mozzarella cheese (enough for 1 cup)
4 ounces Fontina cheese, shredded (enough for 1 cup)
8 ounces smoked gouda cheese (enough for 2 cups)
4 ounces Gorgonzola cheese, crumbled (enough for 1 cup)
2 ounces finely grated Parmesan cheese (enough for ½ cup)
4 ounces Bel Paese cheese (enough for 1 cup)
8 ounces grated Swiss cheese (enough for 2 cups)
3 ounces blue cheese, crumbled (enough for ¾ cup)
4 (8-ounce) packages reduced fat cream cheese
Reduced fat sour cream (enough for ½ cup)
CHECK YOUR CUPBOARD
Active dry yeast (enough for 2 ½ teaspoons)
Ground cumin
Ground ginger
Ground cinnamon
Ground nutmeg
Paprika
Pure vanilla extract
Red pepper flakes
Ground allspice
Lemon Oil or lemon extract
Ground cloves
Ground cayenne pepper
Paprika
Baking powder
Baking soda
WINE & SPIRITS
Brandy (enough for ¼ cup)
Dry sherry (enough for ¼ cup)
Dry white wine (enough for 1 cup)
CONDIMENTS
Hoisin sauce (enough for 2 tablespoons)
Soy sauce (enough for 2 tablespoons)
Ground chili powder
Hot pepper sauce (enough for 20 drops)
Dijon mustard (enough for 1 cup)
Shredded fresh coconut (enough for 3 tablespoons)
Worcestershire sauce (enough for 1 teaspoon)
Cocoa powder (enough for 2 tablespoons)
FLOUR & SUGAR
Brown sugar (enough for 1 ½ cups)
Unbleached all-purpose flour (enough for 7 cups)
All natural sugar (enough for 4 cups)
Light brown sugar (enough for ½ cup)
Confectioner’s sugar (enough for ¼ cup, plus extra for coating cookies)
Honey (enough for 4 tablespoons)
Graham crackers (enough for 1 cup crumbs)
OILS & VINEGARS
Canola oil (enough for 1 ¾ cups)
Olive oil (enough for 2 ½ cups)
Rice wine vinegar (enough for 5 tablespoons)
Champagne vinegar (enough for 3 tablespoons)
White wine vinegar (enough for 1/3 cup)
Balsamic vinegar (enough for 3 tablespoons)
GRAINS
Old fashioned rolled oats (enough for 5 cups)
Rice (enough for 2 cups)
12 ounces egg noodles
Ground flaxseed (enough for 1 cup)
PANTRY BREADS
4 (10-inch) corn tortillas
Thick crusty whole grain bread (you’ll need 8 slices)
Breadsticks (you’ll need them for dipping!)
NUTS
Peanuts (enough for 2 tablespoons)
Macadamia nuts (enough for 1 cup)
Sliced almonds (enough for 1 cup)
Chopped pecans (enough for 1 cup)
Candied spice nuts (enough for garnish)
JARS & CANS
2 (28-ounce) cans diced tomatoes
Apple juice (enough for 3 1/3 cups)
Tomato paste (enough for 6 tablespoons)
1 canned chipotle pepper in adobo sauce
1 (14.5-ounce) can diced tomatoes
Homemade chicken stock or low sodium chicken broth (enough for 1 ½ quarts)
Sweetened dried cranberries (enough for ½ cup)
Orange marmalade (enough for ¼ cup)
Grapefruit juice (enough for 2 cups)
Lime juice (enough for 1 cup)
2 large roasted red bell peppers
Marinara sauce (enough for 1 cup)
Capers (enough for 2 tablespoons)
FRESH SEAFOOD
1 pound baby shrimp
8 large sea scallops (about ¾ pound)
4 (6-ounce) swordfish steaks, about 1 ½-inch thick
1 pound medium shrimp
MEAT & POULTRY
12 ounces thick bacon (you’ll need about 12 slices)
6 large (8-ounce) skinless, boneless chicken breast halves
4 (8-ounce) New York strip steaks
4 ounces prosciutto, diced
3/4 pound roasted turkey
8 ounces mild Italian sausage
4 (4 to 5-ounce) skinless boneless chicken breast cutlets
SHOPPING DAY TIPS:
FOR: BROILED GRAPEFRUIT With Honey Mascarpone Cream, REMEMBER TO: Prepare the mascarpone cream and store in an airtight container in the refrigerator for up to 4 days.
FOR: SCRAMBLED EGGS With Red Grape and Avocado Salsa, REMEMBER TO: Prepare the salsa (without the avocado) and place into an airtight container. Refrigerate for up to 4 days. Add avocado just before serving.
FOR: POACHED EGGS In Spicy Tomato Sauce, REMEMBER TO: Prepare the sauce and store in an air tight container in the refrigerator for up to 4 days. Reheat before serving.
FOR: MELON BOWLS With Strawberry Ginger Sauce, REMEMBER TO: Cut up the fruit and store in an airtight container and chill for up to 4 days. Cover and store the melon “bowls”.
FOR: ROASTED VEGGIE BURRITOS With Chipotle Chili Tomato Sauce, REMEMBER TO: Roast the veggies, cool to room temperature, store in an airtight container in the refrigerator for up to 3 days.
FOR: STIR FRY CHICKEN AND BROCCOLI With Chopped Peanuts, REMEMBER TO: Blanche the broccoli and store in an air tight container for up to 4 days.
FOR: GRILLED NEW YORK STRIP STEAKS With Garlic Herb Oil, REMEMBER TO: Prepare the seasoned oil and store in an airtight container in the refrigerator up to 4 days.
FOR: ROASTED VEGGIE STUFFED TOMATOES, REMEMBER TO: Prepare the dish in advance, cover with plastic wrap and refrigerate for up to 1 day.
FOR: SPICY ROASTED VEGGIE AND SHRIMP SALSA, REMEMBER TO: With Fried Egg and Warm Cheese Sauce Roast the veggies, cool to room temperature, and store in an airtight container in the refrigerator for up to 3 days.
FOR: COCONUT TROPICAL SMOOTHIES, REMEMBER TO: Prepare the fruit. Store in an airtight container for up to 4 days
FOR: BUFFALO CHICKEN COBB SALAD With Buttermilk Dressing, REMEMBER TO: Prepare the salad dressing, store in an airtight container in the refrigerator for up to 4 days.
FOR: TURKEY WITH CARAMELIZED ONION AND SMOKED GOUDA PANINI, REMEMBER TO: Prepare the onions, cool to room temperature, store in an air tight container (in the refrigerator) for up to 4 days.
FOR: DOUBLE CHEESE AND SAUSAGE CALZONE With Marinara Dipping Sauce, REMEMBER TO: Prepare homemade marinara sauce, store in an airtight container in the refrigerator for up to 1 week, and in the freezer for up to 1 month.
FOR: GRILLED SWORDFISH STEAKS With Hot Papaya Relish and Herbed Compound Butter, REMEMBER TO: Prepare the relish and herbed butter. Store separately in airtight container for up to 4 days. You may freeze extra butter for up to 1 month. Thaw in the refrigerator before slicing.
FOR: SHRIMP SALAD With Mango and Cucumber, REMEMBER TO: Make the salad dressing and store in an airtight container in the refrigerator for up to 4 days.
FOR: BLUE CHEESE DIP With All Kinds of Dippers, REMEMBER TO: Prepare the veggies for the dish, store separately in airtight containers. Prepare the dip, store in an airtight container. Refrigerate both the dip and the veggies for up to 4 days.