Week 26 Smile Pretty Skin Savvy
FRESH FRUIT
2 medium apples
2 large cantaloupes
5 pints blueberries
7 medium lemons
5 medium oranges
1 large honey dew melon
1 small watermelon
8 large mangos
2 pints raspberries
1 large pineapple
4 large peaches
4 pints strawberries
6 large bananas
3 medium limes
1 large papaya
FRESH VEGGIES
1 large white onion
4 large red bell peppers
6 ounces spinach leaves (enough for 4 cups)
5 medium sweet potatoes
6 large carrots
6 large red onions
1 large avocado
1 large yellow bell pepper
4 large yellow onions
4 ears of corn
1 medium jalapeno pepper
2 ounces arugula leaves (enough for 2 cups)
1 small head Boston lettuce
2 medium jalapeno peppers
4 medium celery ribs (enough for 1 cup)
1 bunch (6 to 8) green onions
2 large cucumbers
1 medium head romaine lettuce (enough for 6 cups)
1 ounce frisee leaves (enough for 1 cup)
4 ounces mesclun lettuce mix (enough for 4 cups)
FROZEN
1 whole pie crust, graham cracker crumb
1 (14-ounce) tube refrigerated Pizza dough
FRESH HERBS
Mint
Basil leaves (enough for almost 5 cups)
Cilantro (enough for ¼ cup)
Parsley (enough for 1 full cup)
1 (one-inch piece) ginger
Crystallized ginger (enough for 2 tablespoons)
3 whole heads garlic (enough for 18 medium sized cloves)
Sage
Turmeric
Oregano
Rosemary (you’ll need extra sprigs for the carrot dish)
DAIRY, CHEESE & EGGS
1 large container reduced fat vanilla flavored yogurt (enough for 8 cups)
1 (16-ounce) container reduced-fat plain yogurt
4 ounces reduced-fat, grated Monterey Jack cheese (enough for 1 cup)
1 small container reduced-fat sour cream (enough for ¼ cup)
2 ounces grated Parmesan cheese (enough for ½ cup)
14 ounces sweetened condensed milk
Reduced fat milk (enough for 1 cup)
2 ounces grated American cheese (enough for ½ cup)
26 large eggs
2 cups half and half
Reduced fat mayonnaise (enough for 1 cup)
Buttermilk (enough for ½ 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, cut into slices
1 pound butter
6 ounces blue cheese, crumbled (enough for ¾ cup)
2 cups ricotta cheese
4 ounces finely grated Asiago cheese (enough for ½ cup)
4 (8-ounce) packages reduced fat cream cheese
Reduced fat sour cream (enough for ½ cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Ground oregano
Pure vanilla extract
Chili powder
Ground cumin
Kosher salt
Baking Powder
Baking Soda
Dried oregano leaves
Cornstarch
Garlic Powder
Ground ginger
Ground cloves
CONDIMENTS
Light soy sauce (enough for 1 tablespoon)
Worcestershire sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 6 to 8 drops)
Dijon mustard (enough for 1 cup)
Shredded coconut (enough for 3 tablespoons)
WINE & SPIRITS
Red wine (enough for ½ cup)
Brandy (enough for ¼ cup)
1 cup dry white wine
FLOUR & SUGAR
Whole wheat flour (enough for 1 1/3 cups)
Cornstarch (enough for 1 tablespoon)
Brown sugar (enough for 2 ½ cups)
All natural sugar (enough for 5 cups)
Unbleached all-purpose flour (enough for 4 cups)
Honey (enough for 1 cup)
Graham crackers (you’ll need enough for 1 cup crumbs)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 2 cups)
Sesame oil (enough for 1 tablespoon)
Balsamic vinegar (enough for 3 tablespoons)
Rice wine vinegar (enough for 3 tablespoons)
Champagne vinegar (enough for 3 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 4 cups)
Ground flaxseed (enough for 1 cup)
Brown rice (enough for 2 cups cooked)
Sesame Seeds (enough for 1/2 cup)
PANTRY BREADS
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loaf
8 (6-inch) whole wheat tortillas
Whole grain bread (enough for 8 slices)
8 (1/4-inch thick) diagonally sliced, French bread baguette
NUTS
Sliced almonds (enough for 1 cup)
Chopped pecans (enough for 3/4 cup)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 1/3 cups)
CANS & JARS
Apple juice (enough for 1 1/3 cup)
White grape juice (enough for 2 cups)
Grapefruit juice (enough for 2 cups)
2 (7-ounce) packages skinless, boneless pink salmon
1 (12-ounce) can tuna, packed in oil
1 (8-ounce) can sliced water chestnuts
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
1 (28-ounce) can diced tomatoes
1 (16-ounce) can black beans
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
1 small can chipotle pepper in adobo sauce (enough for 1 pepper)
1 small jar Nicoise or other good quality olives, (enough to equal 1 cup, chopped)
1 small jar minced sun-dried tomatoes packed in oil (enough for 1 cup, chopped)
Lime juice (enough for 1 cup) (or substitute with fresh lime juice)
1 small jar roasted red bell peppers (enough for 2 large peppers)
Marinara sauce (enough for 1 cup)
1 (6.5-ounce) can artichoke hearts
FRESH SEAFOOD
4 (6 to 8-ounce) halibut steaks
1 pound baby shrimp
4 (6-ounce) swordfish steaks, about 1 ½-inch thick
1 pound medium shrimp
MEAT & POULTRY
13 ounces skinless boneless chicken breast cutlets
4 boneless, skinless chicken thighs
3/4 pound roasted turkey
8 ounces mild Italian sausage
SHOPPING DAY TIPS:
FOR: FRUIT AND YOGURT BREAKFAST PARFAITS With Granola Crunch, REMEMBER TO: Prepare granola and store in an air-tight container at room temperature for up to two weeks.
FOR: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 days.
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: 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: ARTICHOKE AND ASIAGO CROSTINI, REMEMBER TO: Prepare the crostini, store in an airtight container for up to 3 days. Prepare the artichoke topping, store in an airtight container in the refrigerator for up to 3 days.
FOR: FRUIT AND YOGURT BREAKFAST PARFAITS With Granola Crunch, REMEMBER TO: Prepare granola and store in an air-tight container at room temperature for up to two weeks.