Spring Cleaning Checklist

Spring has finally sprung (according to the calendar, that is) so it’s time for a little cleaning. A good place to start is the heart of your home — the kitchen. Here’s a checklist to get you started. Take it one step at a time if you’re tight on time and need to make the project more easily manageable.   
 
 1. Organize the pantry. Check shelves for outdated canned goods and packaged foods. Canned goods last approximately 2 years and other packaged foods may be marked with dates, such as the following:

• Sell-by date: The last suggested date of sale. It allows for additional days of home storage and usage.
• Use-by date: This indicates how long the product will maintain ideal quality after purchase.  
• Expiration date: The food or ingredient should not be consumed after this date.
• Pack date: This is the date the product was processed. It does not relate to when the product will lose quality or expire.  

2. Check spices, dried herbs and extracts. Ground spices retain freshness 2 to 3 years, dried leafy herbs 1 to 3 years and seasoning blends for 1 to 2 years. Pure vanilla extract lasts indefinitely and other extracts last up to 4 years. If you’re not sure how old your spices are, open the containers and use your senses to decide. As spices and dried herbs age, they lose their fragrance, their color fades and their flavor diminishes.

3. Sanitize surfaces. Fill your sink with a gallon of hot water and ¾ cup of bleach. Place dishcloths and sponges in the water for 5 minutes then rinse to sanitize them. Use a sanitized dishcloth to wipe down counters. Run any towels (used for drying dishes or your hands) through the laundry and dry them using high heat to kill bacteria.  

4. Raid the refrigerator. Look through the refrigerator and scan condiments, such as salad dressing and mayonnaise. Check use-by and expiration dates. Toss any produce or leftovers that are past their prime. Use a thermometer to make sure the temperature in your refrigerator is between 34˚F and 40˚F to prevent spoilage and keep food safe to eat.  

5. Go through your freezer. Toss anything that is freezer burned, outdated or unidentifiable. For ideal quality and texture, frozen beef, lamb and fish should be used within 6 months, while frozen pork, veal and poultry should be used within 4 months. If freezer items don’t have a use-by date when you purchase them, mark them with a date so you know when they are due to be tossed. For instance, place meats in freezer bags and use a permanent marker to write the date on the package. Also, use a thermometer to make sure the temperature in your freezer is 0˚F.

6. Restock with healthful choices. Now that the kitchen is clean, take some time to clean up your diet. Fill your freshly cleaned refrigerator with fruits and vegetables, lowfat dairy products and lean sources of protein. Restock your pantry with whole-grain cereals and starches, canned fruits and vegetables, reduced-sodium soups and broths, as well as healthful snack foods. And, stock your freezer with lean meats, fish and poultry, as well as frozen fruits and vegetables.

Shrimp and Vegetable Kebabs

After spring cleaning your kitchen, you’ll be ready to make this fresh and flavorful meal.

Prep time: 30 minutes*

*marinate time extra

Cook time: 5 minutes

1 lb. large shrimp, peeled and deveined (thaw, if frozen)

1 yellow bell pepper, cored, seeded and cut into 1 ½ inch pieces

1 green bell pepper, cored, seeded and cut into 1 ½ inch pieces

1 red onion, cut into 1-inch slices

1 pint cherry tomatoes

1/3 cup lime juice

2 tbsp. ShopRite olive oil

1 tbsp. ShopRite honey

2 cloves garlic, minced

1/4 cup chopped fresh cilantro or 1 tbsp. dried cilantro

1. Alternately thread shrimp, bell peppers, onion and cherry tomatoes onto skewers, leaving a 1/2-inch space between them.* Place in large shallow dish; set aside.

2. Whisk together lime juice, oil, honey, garlic, cilantro and pepper to taste in small bowl. Pour mixture over kebabs and cover; refrigerate 1 hour, turning occasionally.

3. Coat grill with nonstick cooking spray and preheat to medium heat (300°F to 350°F). Remove kebabs from marinade; discard marinade.

4. Grill, covered, 5 minutes or until shrimp are pink, turning once. Serve immediately.

*If using wood skewers, soak for 30 minutes before grilling to prevent burning.

Serves 4

Per serving: 173 calories, 11g carbohydrate, 19g protein, 2g fiber, 6g fat, 1g saturated fat, 0g trans fat, 170mg cholesterol, 181mg sodium