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.