Week 37 You Should Be Dancin’ Sweet Dreams
FRESH FRUIT
8 medium oranges
3 medium limes
2 pints blueberries
2 1/2 pounds strawberries
4 pints raspberries
1 pint blackberries
1 large banana
5 medium lemons
FRESH VEGGIES
2 large yellow onions
1 small head cauliflower
7 large carrots
4 large red bell peppers
4 Portobello mushrooms
4 large beef steak tomatoes
1 medium jalapeno pepper
1 pound thin asparagus spears
1 pint cherry tomatoes
1 pound spinach leaves (enough for 8 cups)
1 medium sweet potato
2 large beefsteak tomatoes
1 small cucumber
3 large red onions
3 large heirloom tomatoes
8 ounces button mushrooms (enough for 2 cups)
2 large green bell peppers
2 large yellow bell peppers
8 ounces Mixed salad greens (Romaine, red leaf, bibb, green leaf, etc. – enough for about 6 cups)
1 large shallot
8 ounces sugar snap peas
1 bunch broccoli (enough for 2 cups)
4 large eggplants
4 medium zucchini
1 small head iceberg lettuce
8 large plum tomatoes
2 large yellow squash
FROZEN
Lime sorbet
FRESH HERBS
Rosemary
Dill
Parsley
Thyme
1 (1-inch piece) ginger
Basil leaves
1 whole head garlic (or 6 medium sized cloves)
Mint
Cilantro
Tarragon
DAIRY, CHEESE & EGGS
Buttermilk (enough for 1 ½ cups)
2 sticks butter
8 ounces grated reduced fat Swiss cheese (enough for 2 cups)
2 (8-ounce) containers mascarpone cheese
Whipping cream (enough for 1 cup)
1 small container reduced fat vanilla yogurt (enough for 1 cup)
16 large eggs
1 half gallon Reduced fat milk (enough for 2 cups)
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 1 cup)
2 pints half and half (enough for 1 ¼ cups)
1 small container reduced fat sour cream (enough for 1 cup)
2 sticks unsalted butter
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Dried oregano
Paprika
Baking powder
Baking soda
Pure vanilla extract
Maple Syrup
Almond extract
Ground cinnamon
Ground cloves
Garlic Powder
Ground curry
Ground cumin
Red pepper Flakes
CONDIMENTS
Soy sauce (enough for 2 tablespoons)
Hot pepper sauce (enough for 6 to 8 drops)
Ground chili seasoning (enough for 2 or more tablespoons)
Flaked, sweetened coconut (enough for 6 tablespoons)
Dijon mustard (enough for ¼ cup)
Fish sauce (enough for 2 tablespoons)
Worcestershire sauce (enough for 2 tablespoons)
Apricot preserves (enough for 3 tablespoons)
Corn flake crumbs (enough for ¾ cup)
FLOUR & SUGAR
Whole wheat flour (enough for 2 cups)
Confectioners’ sugar (enough for 1 ½ cups)
All natural sugar (enough for 3 cups)
Unbleached all-purpose flour (enough for 7 cups)
Brown sugar (enough for 4 ½ cups)
2 packages crisp lady finger biscuits (about 48)
Butterscotch chips (enough for 1 cup)
2 ounces unsweetened chocolate
Honey (enough for 3 tablespoons)
OILS & VINEGARS
Olive oil (enough for 3 ¼ cups)
Canola oil (enough for 2 tablespoons)
White wine vinegar (enough for 2 tablespoons)
GRAINS
Wild rice (enough for 2 cups)
Yellow cornmeal (enough for ¼ cup)
Soba noodles (enough for 4 cups)
6 ounces dried whole-wheat linguini
WINE & SPIRITS
Red wine (enough for ½ cup)
Cointreau Orange Liquor (enough for ¼ cup plus 2 tablespoons)
White wine (enough for ½ cup)
PANTRY BREADS
1 loaf very thin sliced whole grain bread
1 bag baked tortilla chips
1 (16-ounce) whole-grain loaf (French bread style)
Whole-grain crusty bread (enough for 2 ½ cups crumbs)
NUTS
Macadamia nuts (enough for 1 cup)
Pecans (enough for 1 1/3 cups)
Walnuts (enough for ½ cup)
Almonds (enough for 1 cup)
CANS & JARS
1 (15-ounce) jar white beans
1 (7.25 ounce) jar Hoisin sauce
Homemade beef stock or low sodium beef broth (enough for 1 quart)
1 (16-ounce) can black beans
Tomato paste (enough for 2 tablespoons)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can corn
1 (15-ounce) can red beans
All natural blueberry preserves (enough for 1 cup)
1 (8-ounce) jar strawberry preserves
White grape juice (enough for 1/3 cup)
Soymilk (enough for 2 cups)
Homemade chicken stock or low sodium chicken broth (enough for 5 cups)
Light coconut milk (enough for ¼ cup)
Tomato paste (enough for 1 tablespoon)
FRESH SEAFOOD
4 (8 to 10 ounce) center cut fillet pieces wild ivory king salmon
4 ounces smoked salmon
1 ½ pounds large shrimp, peeled and deveined (about 24)
1 pound mussels
MEAT & POULTRY
20 ounces bacon (about 18 slices)
1 (14 to 16-ounce) 1 ½-inch thick sirloin steak
2 pounds skinless, boneless chicken breast
SHOPPING DAY TIPS:
FOR: HOISIN BEEF AND VEGGIES, REMEMBER TO: Prepare the veggies, store in air tight containers (in the refrigerator) for up to 4 days.
FOR: BETTER VEGGIE CHILI, REMEMBER TO: Prepare all of the veggies. Store in an airtight container (in the refrigerator) for up to 4 days.
FOR: ASPARAGUS CHEESE TOASTS, REMEMBER TO: Blanch the asparagus, cool and store in an airtight container in the refrigerator for up to 4 days.
FOR: BLUEBERRY SHORTBREAD BARS, REMEMBER TO: Prepare the dough and refrigerate for up to 2 days.
FOR: CHILLED BERRY SAUCE With Lime Sherbet Coconut Garnish, REMEMBER TO: Prepare the sauce. Store in an airtight container and chill.
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: 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: 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