Saturday, February 28, 2015

Mexican THM Menu Session 5 Shopping List

Produce

4 Cups Onions + 2 Large Onions + 2 Medium Onions + 2 Onions
  • 2 medium-large onion
  • 2 large onion, diced
  • 1 onion (chopped)
  • 4 cups diced onion
  • 1 sweet yellow onion, chopped
4 Tablespoons Fresh Cliantro + 2 Fresh Cliantro
  • 2 chopped fresh cilantro
  • 4 tablespoons chopped fresh cilantro
5 Ounces green chiles
  • 4 cans (15 oz.) mild or medium green chile enchilada sauce
  • 1 4 oz. can diced green chiles (or use the whole can if you want a little more kick)
6 Ounces green chilies
  • 2 Whole Green Chilies, 27-Ounce Can/fresh
  • 4 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
8 Green Onions
  • 4 whole green onions, sliced
  • 4 green onions, sliced
2 head of raw cauliflower (2 cups), riced, grated or ground in food processor
4 tbsp optional jalapeno peppers, chopped and seeds removed or from a can * for spicy lovers only, optional.
16 Cups Tomatoes + 4 Small Tomatoes + 4 Tomatoes
  • 4 small tomato, chopped * optional.
  • 2 tomato, diced
  • 16 cups chopped fresh tomatoes
  • 2 roma tomato sliced & chopped
8 avocado
  • 2 avocado, sliced * optional.
  • 6 avocados
4 (10 ounce) packages frozen chopped spinach, thawed and drained
2 jalapeno
2 handful cilantro chopped
1/2 cup of red onion chopped
1 lime squeezed

Baking

1/2 Cup Flour + 8 Tablespoons Flour
  • 1/2 cup almond flour
  • 8 tbsp coconut flour

Beans, Grains & Rice

2 (15.5 ounce) can small red or pinto beans, drained
4 cup uncooked, well rinsed, quinoa
4 Cups black beans + 7 Ounces black beans
  • 4 can (about 1 1/2 cups) black beans, drained and rinsed
  • 4 (15 oz.) can black beans
  • 1 15 oz. can black beans
  • 2 (15 ounce) can black beans, drained
4 (15 ounce) cans kidney beans, drained and rinsed

Bread & Bakery

16 large low carb flour tortillas, warmed
48 tortillas (low carb if Trim Healthy Mama)
16 (10 inch) low carb tortillas
2 cup crushed on plan chips - I use baked low carb tortilla
24 low carb tortillas

Canned Goods

4 Ounces tomato sauce
  • 2 (15 ounce) can tomato sauce
  • 2 (8 ounce) can tomato sauce

Cheese

4 cups grated pepper Jack cheese
4 cups grated low-fat mozzarella
12 Cups Cheddar Cheese
  • 6 cups cheddar cheese
  • 2 cup Fat FREE shredded cheddar cheese
  • 4 cups of shredded cheddar cheese
1 1/3 cup grated cheese of choice (cheddar, jack, pepperjack etc.) * optional, omit if paleo.
4 cups shredded cheddar/jack cheese
1 1/3 cup grated cheese of choice *optional, omit if paleo

Condiments & Sauces

2 hot red pepper sauce
12 tbsp. hot sauce or salsa *optional.
1 cup salsa
2 cup salsa
4 (16 oz.) jar salsa
4 cups salsa

Dairy

6 Cups Sour Cream + 16 Tablespoons Sour Cream
  • 6 tablespoons sour cream
  • 1 cup low-fat sour cream
  • 10 tbsp sour cream * optional, omit if paleo.
  • 2 cup sour cream
  • 1 cup fat free sour cream
  • 2 cup of sour cream
1 Cup cream cheese + 18 to 32 Ounces cream cheese
  • 8 ounces reduced-fat cream cheese (or 2 low fat laughing cow wedges)
  • 8 oz. reduced-fat cream cheese, room temperature
  • 1 cup cream cheese
  • 2 to 16 oz block of cream cheese
12 Eggs
  • 8 eggs
  • 4 egg, beaten.
3 cups milk
4 Tablespoons butter
  • 2 tablespoon butter
  • 2 tablespoon butter

Frozen Foods

2 cup frozen corn kernels (thawed

Meat & Poultry

12 Cups chicken
  • 4 cups shredded rotisserie chicken
  • 8 cups diced chicken, raw or leftover cooked
8 Pieces Chicken Breasts + 14 Cups Chicken Breasts + 6 Large Chicken Breasts
  • 8 boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
  • 6 large (1.5 lbs.) chicken breasts
  • 6 chicken breasts, diced, about 2 cups
  • 8 chicken breast, cooked & shredded (save some broth back about a cup)
7 lbs Ground Beef
  • 2 lb. ground beef (or ground turkey or chicken)
  • 5 lb ground beef, browned and slightly drained of some, but not all grease (adds flavor to keep some in).

Oil & Vinegar

1/4 Cup Olive Oil + 4 Tablespoons Olive Oil
  • 4 tablespoons olive oil
  • 1/4 cup olive oil

Pasta & Noodles

2 cup rice
3 cup uncooked rice

Soups and Broth

3 to 4 Cups Chicken Broth + 2 Ounces Chicken Broth
  • 2 (14.5 ounce) can chicken broth
  • 2 cup chicken broth
  • 1 to 2 cup of reserved chicken broth (or water)
8 cups chicken stock

Spices

32 Cloves whole cloves
  • 8 cloves garlic, minced
  • 12 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves of garlic
  • 4 cloves of garlic chopped
16 Teaspoons Cumin
  • 4 teaspoon cumin
  • 4 tsp cumin
  • 2 tsp cumin.
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
1 teaspoon crushed red pepper flakes, to taste
8 Teaspoons Salt + 4 Salt
  • 2 salt & pepper, to taste
  • 2 tsp salt
  • 2 salt to taste
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
2 tsp pepper
1/2 Cup chili powder + 4 Tablespoons chili powder + 8 Teaspoons chili powder
  • 2 Tbsp chili powder
  • 2 tsp chili powder.
  • 1/2 cup chili powder, or to taste
  • 2 tablespoon chili powder, or more to taste
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp chili powder
2 tsp oregano
8 tbsp organic taco seasoning mix
1 tsp sea salt.
5 Teaspoons garlic powder
  • 1 tsp garlic powder.
  • 2 tsp garlic powder
  • 2 tsp garlic powder
2 Tablespoons Paprika + 1/2 Teaspoon Paprika
  • 1/2 tsp smoked paprika * optional.
  • 2 tablespoon paprika
6 Teaspoons ground cumin
  • 4 teaspoons ground cumin
  • 2 teaspoon ground cumin
2 teaspoon freshly cracked black pepper
2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
6 Teaspoons Onion Powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
 Printable list here...
Want to see more THM menus?  Cooking sessions 1, 2, 3, and 4 are finished. Check them out. 

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