Saturday, January 10, 2015

Crock Pot THM OAMC Session 4 Shopping List

6 pounds ground beef
3-4 pounds beef or pork loin
3 pounds boneless skinless chicken
4 lbs chuck roast cut into ½ inch filets
2 (2 pound package) pork tenderloin or sirloin tip roast (a little over is okay)
3 lb stew meat
12 bone-in chicken thighs, skin removed (or you can use boneless, skinless chicken thighs)
3 pounds boneless, skinless chicken thighs (about 16)
6 pounds boneless, skinless chicken thighs, cut into 1/2 inch strips (don't use chicken breasts

1 medium onion, chopped
1/2 onion diced
2 large onion, thinly sliced
3 small onion, diced
2 medium red onion, chopped
4 - 6 inches peeled, diced ginger
49 cloves of garlic (yes, that's right) – I honestly buy the jarred minced garlic. I am just NOT going to mince that much. My hand would break!
2 whole sliced jalapeños
2 cup diced cucumber, seeded and shredded
2 red bell pepper (ribs and seeds removed), chopped
4 small or 2 large red bell pepper, chopped (4 cups)
12 green onions, cut into 1/2" pieces, plus additional for garnish
16 cups riced cauliflower - about 6 heads?
18 oz sliced mushrooms

Canned items-
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) pinto beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 jars (11 ounces) mild or medium salsa (1 1/2 cups)
4 tablespoons chopped canned chipotle chiles in adobo sauce
1 cup buffalo wing sauce
5 Tbsp Worcestershire sauce
6 Tbsp sugar free ketchup or tomato paste
10 tsp chili garlic sauce – I used chili sauce and added more garlic
3 1/2 cups Brags Liquid Aminos
2-4 T rice wine vinegar (keep total carbs of this lower than 12)
1/2 cups plus 2 TBSP extra virgin olive oil
10 Tbsp sesame oil
7 cups chicken broth
4 Tbsp fresh lemon juice
2 cup lime juice
4 tablespoons creamy peanut butter

Spices etc.
cayenne pepper
garlic powder
celery salt
dried basil
ground red pepper
crushed red pepper
dried dill
dry mustard
4 Tbsp Truvia
1 cup almond flour
Dash of gluccie
6 tsp beef bouillon granules
2 envelopes taco seasoning
1 envelope (1 ounce) original ranch dressing mix
2 tablespoon ranch dressing mix
4 -6 packets Truvia or similar
1 cup and 2 tablespoons THM brown sugar
2 cups dried pinto beans, rinsed

16 oz cream cheese
2 cups shredded sharp cheddar
5 cups plain Greek yogurt

Serving day items-
32 oz linguine noodles
32 low carb tortillas
Asian cabbage slaw (it's tossed with salt, pepper, rice wine vinegar, and sesame oil and optional toasted sesame seeds)
Warmed pita folds
16 large lettuce leaves Toppings:
Chili garlic sauce (go easy, it's hot!)
Diced cucmbers
Shredded carrots
Minced red onion
Sliced green onion
Toasted sesame seeds
chopped fresh cilantro, for serving
reduced-fat greek yogurt or fat free sour cream, for serving

Link to the Sessions 4,  and the Prep List

Cooking session 1, 2, and 3 are finished. Check them out.

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