Wednesday, September 10, 2014

Prep List for THM OAMC Session #3

7lb ground beef, browned and drained - I like to add some onions/celery/peppers to this if I have extra on hand... I also add salt N pepper :-) 
14 large chicken breasts, deboned and skinned
- 6 should be sliced into 3 or 4 thin slices and cooked slightly in butter
- 8 left raw for marinade
9 lbs. boneless skinless chicken breasts, cubed
-3lbs should be left raw
-6 lbs should be cubed, but cooked up slightly 
2 lb. sausage, browned - I use ground beef/turkey and add sausage spices
2 links chorizo, removed from the skin and crumbled as you cook it
24 oz. pork loin - sliced into 8 pieces- Pound the pieces of pork with a meat tenderizer.  Melt butter in large skillet over high heat.  Brown pork on both sides until nearly done.

Veggies and Fruits
4 medium summer squash, sliced and cooked
2 medium zucchini, sliced and cooked
2 pounds cauliflower - washed and cut into florets
1 medium head cauliflower, washed and cut in florets
3 lb. fresh mushrooms sliced thick
4 cups fresh mushrooms, diced
4 med onion diced (about 2 cup)
8 large green onions, chopped
6 cups chopped red onions
10 large cloves garlic, minced
1 1/3 cup carrots, chopped
10 stalks celery, chopped
3 cups chopped red, yellow and orange peppers
24 jalapenos OR those small regular peppers if you aren't into the spicy stuff - Split and take out seeds. If doing hot peppers use gloves so you don't burn your hands.
1 c. red bell pepper, chopped
4 bunches of cilantro chopped
12 oz. fresh spinach (6-8 oz. if using frozen)
2 limes for zest and juice

2 lg zucchini OR 2 boxes lasagna noodles for lasagna...
If  you are using Zucchini you will need -1/2 cup oil (butter) and 2 cloves of garlic to prepare your noodles according to the directions here
4 cups cooked brown rice- I boiled mine in chicken stock for added flavor - undercook slightly.

Original recipes for session 3 here
Session 3-Shopping List here.

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