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Shopping List
Meat:
2 pounds beef skirt steak
12 slices prosciutto
6 ounce skinless, boneless chicken breast
6 ounces tilapia
Dairy:
6 ounces sliced aged provolone cheese
1-1/2 ounces cream cheese
3 ounces light sour cream
Produce:
2 bunches fresh sage leaves
1 yellow onion
1 green bell pepper
1 red bell pepper
1 jalapeno pepper
2 cloves garlic
1 bunch of cilantro
1 lime
2 tomatoes
1/2 head of cabbage
Spices:
1/8 teaspoon crushed red pepper flakes
1 tablespoon and 1 teaspoon toasted sesame seeds, divided
1/8 teaspoon Chinese five-spice powder
(optional)
1 teaspoon teriyaki sauce
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon hot pepper sauce
Other:
2 teaspoons distilled white vinegar
1/2 (15 ounce) can black beans
Tortillas
3 tablespoons adobo sauce from chipotle peppers
Want rice with your Amber’s Sesame Chicken?
Pantry:
Pepper
Salt
Olive oil
Vegetable oil
Flour
Honey
Keeping Veggies Fresh
Use this quick reference to make sure your veggies enjoy their maximum lifespan.
Store the following in an airtight container or resealable plastic bag in the crisper:
- Broccoli: up to 4 days
- Carrots: 2 to 4 weeks
- Celery: up to 1 week
- Cucumbers: up to 5 days
- Ginger: up to 3 weeks
- LeafyGreens: 7 to 10 days
- Mushrooms: up to 5 days (in their wrapped box or in a paper bag)
- Scallions: up to 1 week (wrapped loosely--trim roots just before using)
Tomatoes: (I know that technically tomatoes are a fruit, but you know what I’m going for here.) If fully ripe (dark red or orange and slightly soft), store in a cool spot (55 degrees Fahrenheit (13 degrees C)) for up to five days. If not ripe yet, store in a brown bag at room temperature for one to two days, until ripe.
Once sliced, put a folded paper towel over the cut end, then wrap in plastic or resealable bag and store in refrigerator.
Onions, Eggplant, Potatoes, and Squash:Store in a cool, dry place. Once an onion has been sliced, put a folded paper towel over the cut end, then wrap in plastic or resealable bag and store in refrigerator.
A Couple Things to Keep in Mind
- With the exception of the Prep and Freeze recipe, I intend for you to eat all the meals in one week, which is why prep is done on a Sunday. If you don't plan to eat them all within seven days, adjust your prep accordingly. (Veggies might go bad if cut and stored for too long.)
- Keep all meats frozen in individual servings until one or two days before you plan to cook them. And don't scrimp on the resealable bags--get the good ones--the generic varieties aren’t as good at keeping things fresh.
Leftover Groceries
Got extra stuff? Try some of these recipes:
Sage
Let Me Know
Is this column helpful? I'd really love to know what you think, so drop me a line to tell me what worked, what you could do without, or what else you'd like to see. Also, feel free to pass along recipes you think would be great to feature, as well as any helpful "Single Serving" tips you might have (I'll give you a shout-out if I use them!).
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