Planning Meals – Shopping Part 3

Here’s where the fun comes in. You can do as little or as much in this category as you have needs desires and space. This is all about perishable foods. This includes what you store in the fridge and the freezer – Dairy, fruits, veggies, and meats. What can I absolutely not do without? Of all the things that are perishable I would have to say veggies. If you haven’t checked out my video, “Shopping with Chef Rebecca”, please do. It is the synopsis of my favorite way to shop.

Here are some things you will find in my refrigerator:

• Butter – the real stuff. I just don’t do margerine
• Milk (nonfat because that’s the only kind my daughter will drink), 1/2 and 1/2
• Cheese – this will include: Cheddar (sharp and extra sharp), Swiss (usually Jarlsberg), Jack, Parmesan (chunk and that canned stuff), goat cheese, mozzarella, and a good aged gouda (this is strictly for snacking and not meant to be a cooking cheese)
• Condiments –  including Mayonnaise, Catsup, Pickle Relish, Dijon Mustard, Hoisin Sauce
• Fruits including lemons and limes for cooking, apples, oranges and whatever else is in season
• Veggies including lettuce.
• In both the fruit and veggie department I try not to have more than I can use up in about a week to 10 days. No matter how fresh it was picked, every day of storage looses a little more nutrient and flavor.

Here are my freezer necessities:

• Meat of all kinds – chicken, beef (in steak form as well as ground), ground turkey
• Seafood of all kinds – fish, shrimp, scallops etc.
• Other staples include all sorts of fast food items such as frozen pizza. These don’t take up much of my freezer space, but they are good to have around for those days that you just can’t do more than heat something up
• The only frozen veggies I usually keep on hand are peas and sometimes spinach – I’m more of a fresh veggie gal
• My whole goal in compiling this list is that frankly, I don’t like to shop and I would rather have a complete store in my fridge and pantry. This way I can entertain guests at the drop of a hat. After all, that’s what Chef Rebecca does – she brings friends together.