Tasty Tuesday!

Monday

Chicken Bacon Ranch Pizza

Whole wheat tortillas or Pitas
Light ranch
2 cups grilled chicken diced
fresh tomatoes
Spinach
Onions
Already cooked bacon pieces
Reduced fat cheese


Take the tortilla and spread a thin layer of ranch on it. Top with Chicken, tomatoes, spinach, onions, and a SPRINKLE of bacon pieces. Top with cheese and bake in the oven on a cookie sheet with a wire rack on it at 350 until cheese is browned.

Tuesday

Chef Salad Sandwiches

Got these from Sherelle Christensen's blog

Sherelle's Chef Salad Sandwiches
-1 pkg. pita bread (these also taste yummy on croissants)
-2-3 cups coleslaw mix
-1/2 cup shredded cheddar cheese
-1 sm. can sliced olives, drained1 cup diced cucumber
-1 cup cherry tomatoes, halved
-1 cup thinly sliced deli ham, sliced into small strips(nitrate free)
Ranch Dressing

Combine all veggies, meat and cheese. Pour Ranch over salad mix and toss well. Serve in pita pockets.

Wednesday

Ginger Chicken Stirfry


12 oz boneless skinless chicken breast halves
2 tbsp sesame oil
2 cups frozen vegetables (preference to Chinese or Asian vegetable mix)
1/2 tbsp ground ginger (or to taste)
2 turns of the pan of soy sauce
2 cups cooked brown rice.


Cut chicken into 1" strips. Cook in sesame or olive oil until no longer pink. Let cool and place in freezer bag. Place the rice into a separate baggie and freeze. When ready to use, let the chicken and rice defrost in the fridge.
When you are ready to make this add the veggies to a pan with 2 tbsp of sesame oil and when the veggies are tender add chicken to reheat and then add the other spices. Serve on top of hot rice.

Thursday
Pasta with Tomatoes, Zucchini, and Feta
1 package Bowtie Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini Diced
1 package Grape Tomatoes, Halved Lengthwise
⅓ cups Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.

Friday

Crispy Chicken Burritos and Watermelon
4 chicken breasts

1 can diced green chilies
Container of fat free or reduced fat cream cheese. ( I like the whipped)
1 cup reduced fat cheddar cheese
1/2 cup diced onion
Salt and Pepper
1 tbsp Olive oil.
Whole Wheat Tortillas
Olive Oil cooking spray

In a pan saute onions and chicken until chicken is cooked through. Season with salt and pepper. Add cream cheese, chilies, cheese, and Chicken to a bowl and mix together. Place a spoon full or two in the middle of a tortilla and roll. Place on cookie sheet. When all the mixture is gone and the burritos are all rolled spray the burritos with olive oil spray and place seam down on cookie sheet. Cook for 15-20 minutes at 350 or until ends turn golden brown.

Serve with Fat free Sour cream, Homemade salsa and Guac and sliced watermelon.

Tasty Tuesday!

Monday
Santa Rosa Salad and Grapes
1 Box seasoned long grain and wild rice mix (like Uncle Bens)
Juice of 1 lemon
2 Chicken Breasts cooked and diced
4 Green onions, chopped
1 Red bell pepper, diced
1 Cup of snow peas in the pod chopped
2 Medium avocados, diced
1 C. Chopped pecans, toasted
Lettuce leaves for garnish, red leaf looks nice
Dressing:

• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar ( I used truvia)
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions.  Mix with all salad ingredients except avocados and pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours.  Before serving add avocados and pecans and garnish with lettuce leaves. Serve with Grapes on the side.

Tuesday
Tasty Turkey Phillies and Sweet Potato Fries

1 Package Wheat buns. (I like Bollo Rolls)
1 Package Hormel Natural Choice Turkey ( I like the smoked)
1 green bell pepper
1 onion
1 package sliced mushrooms
1 package sliced provolone or reduced fat colby jack cheese
Dijon Mustard
1 bag frozen sweet potato fries

Cut your veggies and palce them in a pan with a little olive oil. Cook until tender. Slice Turkey while they are cooking. When veggies are cooked, add turkey to warm. Cut Rolls in half place a half a slice of cheese on one side of the bun and broil in oven until cheese is melted. Spread Mustard on the bare bun and top with mixture. Cook Sweet Potatoes while preparing filling. Serve together.

Wednesday
Black Mean Mushroom Tacos with Sliced Strawberries
1 Package sliced mushrooms
1 can black Beans
1 package reduced fat mexican blend cheese
Salsa
Cilantro
1 Lime
avocado
1 package Corn Tortillas

Dice the mushrooms and add to pan with a little olive oil. Try to make a flat layer. Leave for about three minutes to brown and crisp them. Turn them and let sit for another three mintues. When they are browned, add drained can of black beans. When heated through, sprinkle with 1/2 lime juice and chopped cilantro. Serve on tortillas with diced avovado, salsa and cheese. Serve with Strawberries

Thursday

Chicken pillows and Salad

2 cans reduced fat crescent rolls
1 1/2 cups cooked chicken diced
1 8oz tub fat free cream cheese
3 celery stalks diced
1 small onion diced
2 cloves garlic
2 packets chicken gravy mix

Saute celery and onions in 1 tbsp olive oil and salt and pepper to taste. Add them along with chicken to a bowl. Warm the cream cheese so it is workable. Mix all together. Roll out Crescent Rolls. Put two triangles together and pinch seam to make a rectangle. Place an ice cream scoop of filling in the middle. Bring up sides and pinch together. Place seam down on a sprayed cookie sheet. Bake according to roll package or golden brown. (usually 10 mins)
Meanwhile, make gravy according to package.

When done, place one pillow on a plate and pour gravy on top. Serve With Salad

Friday
Easy Spinach Quiche with Fruit

1/2 C. frozen chopped onion
4eggs
1/2 C. milk
salt & pepper

1 C. frozen chopped spinach, squeezed dry (add more if you like)
1 C. shredded low fat cheese of choice.
frozen pie crust (regular not deep dish)

Fresh Fruit of Choice.

Blend first 3 ingredients in blender until well blended and add salt & pepper to taste.  Add spinach and pulse to mix. Sprinkle cheese into pie crusts.

Place crust on large cookie sheet to make transporting easier. Pour egg mixture into pie crust over cheese.  Bake in 375 degree oven for 30-35 minutes or until eggs are set.

Tasty Tuesday!

Monday
Italian salad:
Use no-nitrate salami
mixed greens
pepperoncinis
tomatoes
feta or mozzarella
cucumbers
Italian dressing (my favorite is Girard’s Fat-Free Italian dressing)
bell peppers
black olives

Cut and assemble. Top with Italian Dressing.

Tuesday
Teryaki Chicken and Rice
4 Chicken Breasts
Teryaki sauce
Brown rice
Canned Pineapple
Bag of Asian blend frozen steamers

Marinate boneless, skinless chicken breast in Teriyaki sauce for 4 hrs. Grill on Barbecue. Serve with steamed rice, veggies and grilled pineapple slices.  No time to grill the pineapple? Sear it in a dry pan for three minutes on medium-high heat, or just serve fresh!

Wednesday
Spaghetti Pie and steamed veggies
1 package whole wheat spaghetti
2tbsp. olive oil
1 cup Parmesan cheese
3 eggs
1 carton cottage cheese (low fat)
1 pound ground beef or turkey
1 1/2 to 2 jars of your favorite spaghetti sauce
onion
green pepper
mushrooms
mozzarella cheese, grated
1 bag Italian frozen steamers

Cook meet with onion, green pepper, and mushrooms. Drain fat and add sauce to meat.

Cook pasta and drain. Place pasta in baking dish (9x13) and toss with oil, Parmesan and eggs. Top with cottage cheese and then meat mixture.

Bake at 350 degrees for 1 house.

Top with mozzarella cheese the last 5 minutes.

Thursday
Bean and Rice burritos with Grapes
Whole wheat Tortillas
Black or pinto beans
Pico De Gallo
Sour cream (low fat)
Avocados
Cheese (Reduced fat)
Leftover rice from Tuesday mixed with some enchilada sauce.
Layer, Assemble and wrap burritos. Serve with Grapes.

Friday
French Bread Pizza and salad
1 loaf french bread
Cut Green Peppers
Onions
Pizza Sauce
Mushrooms
Olives
Mozzarella

Slice loaf in half. Top with toppings and bake at 350 for 10- 15 minutes until cheese is melted. Serve with salad


 

Tasty Tuesday!

Here are a few QUICK dinner ideas. You can serve all these buffet style and everyone can make it how they like. Pictures from google:

Wraps
Fill a whole wheat tortilla with, veggies, Hummus, Beans, turkey, or any other thing you can think of. Some of our favorites are:
Ham, lettuce, ranch, mango salsa, and cheese
Hummus, tomatoes, roasted red pepper, cucumber, purple onion, and sprouts
BBQ or Buffalo Chicken with lettuce, ranch, corn, feta, and ranch
Turkey, guacamole, tamed Jalapenos, bacon bits, and lettuce
Fat Free refried beans, salsa, sour cream, guacamole, lettuce, cheese, and sunflower seeds.

Salad Bar
Lettuce, tomatoes, black olives, carrot shreds, sunflower seeds, cottage cheese, cucumbers.
Different Dressings.

Potato Bar-
Baked potatoes, chili, broccoli, cheese, ranch, bacon bits, BBQ pork, grilled onions, salsa, sour cream and ham.

Rice Bowls-
Rice or Quinoa, Beans, Chicken, BBQ sauce or Salsa, sour cream, cheese, teryaki chicken and veggies.

Tips on Thursday!

This week I am going to share how I make my Sundays and week in general easier by making Saturday a preparation day. When I take this one day to get the week ready, I am MUCH less stressed the rest of the week. Try it!

1. Meals- I plan all my meals and prep them. I assemble them as much as possible. I marinate and bag my meats, cut veggies, put ingredients all together in containers or Ziplocs. Then I literally pull the stuff out and cook it or make it. SO SIMPLE. It saves me on busy nights during the week. I even make my lunches. I make a few turkey, ham, and pb sands and keep them in the fridge. I add condiments or veggies on the day that I eat it, but that way I am not pulling out a thousand ingredients each meal. Also Packing Rob's Lunches are a breeze! I cook up a whole bunch of eggs to make egg sandwiches or burritos for breakfast. I assemble the portion of cereal or oatmeal in a container then that becomes my bowl to eat from.LESS THINKING, LESS mess, less work, less cleanup!

2. Clothes- I make sure all the laundry is done and I plan out our clothes for the week. I put each outfit in a hanging divider in our laundry room or our closets. I even put workout clothes and Rob's work uniform including socks all together so we aren't in a rush trying to find something. I make sure I look at the weather report and plan accordingly. I make sure that our Sunday Clothes including socks, shoes and accessories are ready, ironed, and all together so we aren't scrambling to get ready before church.

3.Bags- I make sure I have a car bag with snacks ready to go at all times so that when we run errands, we can just grab it and go. I have water, granola bars, nuts, apples, and jerky in there so as we are out and about we aren't tempted to eat out. I make sure our church bag is ready with snacks, coloring books, flip cards, magnetic paper dolls, and magic ink coloring books. I have my bag ready with scriptures, notebook, pen, ensign etc.

4. Schedules- I go over our schedule for the week and plan out our activities. I know what is happening when and have goals for the week. I set goals financially, spiritually, physically, mentally, and socially. I see what bills are due, what events we have, appointments, play dates, workouts, and Rob's School and Work times.

It is not always perfect, but the weeks I don't do this are so CRAZY!!! I want to scream! When I take this one day to plan, it goes so much smoother.

Tasty Tuesday!

Ok So I will Still do my Meal plans, But just the recipes, not the shopping lists...Sorry!

Monday
Cucumber Salad and Grilled Balsamic Chicken

Grilled Balsamic Chicken
Marinate Chicken in balsamic vinagrette dressing and grill

Cucumber Salad
Makes 8 Servings

INGREDIENTS:

• Cucumbers, thinly sliced

• 1 small white onion, thinly sliced

• 1/2 cup white vinegar

• 1/2 cup water

• 2 tbsp Stevia (truvia)

• 1 tablespoon dried dill, or to taste

DIRECTIONS:

Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a bowl and mix and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Tuesday
Low-Fat Baked Chicken Casserole and Strawberries

1 1/2 pounds of skinned chicken tenders

1 package of long grain wild rice, cooked (just used brown rice)

1 can of condensed, low-fat cream of celery or mushroom soup

1 small package of frozen mixed vegetables

1/2 cup water

Preheat oven to 350 degrees. Fry chicken in a large skilled with water and a dash of

pepper. When fully cooked, cut into small pieces. Prepare rice according to package

direction. Blend rice, chicken, frozen vegetables, soup and water in baking dish. Cover

and bake for about 15 minutes, or until vegetables are done and dish is bubbling. Serves:4

WEdnesday

Stuffed Bell Peppers

What you need:

Bell peppers
Instant Rice (i used leftovers from the night before)
Tomatoes, fresh or canned
Spaghetti sauce
Cheese

First you need to cut your peppers in half (doesn't matter which way) and clean them out. Then steam them in water for about 5 minutes. I made about 1 1/2 cups instant rice in a large bowl.  I added a very large fresh tomato, chopped. Some spaghetti sauce for more flavor and then stuff the peppers. Top with a slice of your favorite cheese - I used Pepper Jack. Then bake for 15-20 mins at 375. Just long enough to warm them through and melt the cheese.

Thursday
Baked ChimiChangas with Green Beans

1 dozen whole wheat tortillas
1 pounds chicken, shredded (If I'm in a hurry, I buy a rotisserie chicken and debone it)
1 cans cream of Chicken Soup (reduced fat)

3 chopped green onions

1 can green chilies
1 cups sour cream (I use the fat free kind)
1/2 small bag frozen corn
1 can black beans, drained and rinsed
1 cup salsa
1 cups of reduced fat cheese

Mix everything except the tortillas into a large bowl and spoon about 3/4 cup onto the middle of a tortilla. Roll the tortilla and line them up in a 9x13" pan. Smother with more cheese on top. Cover with foil. Bake at 350 for 45 minutes. Serve with salsa, chopped tomatoes and lettuce.

Friday

Zuppa Toscana Soup (Olive Garden Knock-off)

1 lb. Italian sausage (I use ground turkey)

4 russet potatoes, cut into bitesize pieces or thin, thin slices
1 large onion, chopped
1/2 cup cooked bacon, chopped or bacon bites
2 cloves garlic, minced
2 cups kale
2 cans chicken broth
1 quart water
1 cup fat free half and half

Cook sausage and drain. Slice into little bits. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. (Don't add the kale until you are ready to serve and it will give it that crunch!)

Tasty Tuesday!

Here we are another week! Hope you enjoy!

Monday
Breakfast Burritos and Melon
1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper
4 large whole wheat tortillas
8 eggs (I used 4 eggs 4 whites)
2-3 Tb milk
salt/pepper/taco seasoning
grated pepper jack cheese/cheddar cheese
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes.
While these are cooking scramble your eggs over medium heat until almost done and remove from heat.(they will continue cooking and you don't want them rubbery.)Season with salt, pepper, and taco seasoning.
Heat the tortillas in a fry pan on the stove about 20 seconds per side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, and top with slices of avocado. Eat burrito style. Serve with melon of your choosing.

Tuesday
Grown up Grilled Cheese and Fruit Salad

1 loaf Sesame Ezekiel Bread (found in the freezer section of most stores)
Swiss Cheese Slices
Dijon Mustard
Spinach
Sliced Mushrooms ( I like the baby portabello at Costco)
1/2 Sliced onion
Pam
2 Cans Fruit Salad
1 small container of low calorie yogurt

Place mushrooms and onions in pan with a little olive oil. saute a few minutes not turning. You want the mushrooms to get brown and a little crisp. Turn after about 3 minutes and leave for another three or so minutes. When they are brown on both sides add a half  bag of spinach. It wilts down fairly quickly. Remove mixture from stove. Take your bread and spray both out sides with Pam. Place in pan and top with Swiss on one side and Dijon on the other. When cheese is melty, spoon veggie mixture on top and top with Dijon side. Drain Fruit salad and mix with yogurt. Serve on side on sandwich. ENJOY.

Wednesday

Margarita Pizza and Salad

Prepared store bought Whole wheat Crust (or make your own)

3 medium vine-ripened tomatoes (of course from your own garden is best!), chopped in large chunks

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp black pepper

1 Tb olive oil

1/3 cup+ loosely packed fresh basil leaves, julienne cut

mozzarella cheese, shredded (fresh mozzarella is wonderful)

Parmesan cheese, shredded

1/2 Bag of Romaine Lettuce

Combine all ingredients except cheese and toss lightly. Sprinkle 1 cup of mozzarella on Crust. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup Parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving. Serve with side salad.

Thursday

BBQ Turkey Sliders and Coleslaw salad

1 Pound Ground Turkey 90% fat free

1 Green Pepper (diced)

1/2 red onion (diced)

1 Cup STUBBS BBQ sauce

Whole Wheat Rolls

1 package coleslaw

1/2 cup olive oil Mayo

1/2 package dry ranch dressing

1 apple

Saute onion and pepper in pan add Turkey and cook until no longer pink. Season with onion powder and garlic powder. Add BBQ Sauce and simmer until bubbly and remove from heat. Let cool a little and add to rolls.

Meanwhile add mayo and ranch to coleslaw mix. Dice apple and add to mixture. It should be just barley not wet but not drenched in mayo. Serve on Side of Sandwiches.

Friday

Chopped Salad and Crackers

1/2 Bag Romaine Lettuce

1/2 bag spinach

4 hard boiled eggs (diced)

8 slices Nitrate Free Ham deli meat (Hormel Natural Choice) Sliced in strips

1 package cherry tomatoes

1/2 red onion sliced

1 small bag shredded carrots

Low Fat Ranch

Reduced fat Triscuits

Assemble all ingredients and toss with dressing. Serve with crackers.

Shopping List

Triscuits

Whole Wheat Rolls

Whole wheat pizza crust

Ezekiel or whole wheat bread

Whole wheat tortillas

1 pints cherry tomatoes

1 sweet onion

1 purple onion

1 bag romaine lettuce

1 melon of choice

Avocado

3 Regular tomatoes

1 bag coleslaw

1 package spinach

1 package coleslaw

shredded carrots

1 apple

1 green pepper

2 cans fruit cocktail in JUICE not syrup.

Low Fat Cheese

Mozzarella

Swiss slices

eggs

milk

1 small yogurt of choice

Low fat ranch

salt

pepper

garlic

olive oil mayo

basil (fresh or dried)

1 packet ranch dressing mix

Dijon Mustard

STUBBS BBQ sauce

Ground turkey

Hormel Natural choice Deli Ham

Hope I got everything!

Tasty Tuesday!

On Tuesdays I am going to share my favorite recipes, meal plans, food ideas etc. Here is my meal plan for the week. Complete with shopping list for you! Enjoy and Happy eating!

Monday Mango Chicken and Rice 4-5 chicken breasts (boneless and skinless) 2 Cups Cooked Brown Rice 1 can corn, drained 1 can black beans, drained and rinsed 3 cups mango salsa (I buy it at Costco) Cumin to taste Lemon Pepper to taste Cilantro (garnish) Put chicken breasts in crock pot. Add spices. Cover with water or chicken stock and cook chicken on low for 6-8 hours. Drain and Shred chicken on a plate and return to crock pot with corn, beans and salsa . Serve over rice and Garnish with cilantro. Tuesday Pesto Pasta Caprese and Salad 1/4 cup prepared Pesto ( Costco) 1 Box Whole Wheat penne pasta 1 Package Cherry Tomatoes Coarse salt and freshly ground pepper to taste Ground Basil Shredded Parmesan cheese 1 Package Frozen Italian Blend Steamers Veggies Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with basil and Parmesan cheese. Serve with Veggies. Wednesday Fiesta Sandwiches and Grapes 1 Package Hormel Natural Choice Turkey or Ham(or other Nitrate Free Deli meat) 1 Whole Wheat Baguette (or whole wheat bread) 1 Tomato Sliced 1 Avocado Sliced 1 Jar TAMED Jalapeno Peppers (found by the Pickles) 8oz. Fat Free Cream cheese Taco seasoning Reduced fat Mexican Blend Cheese Slice Baguette and then Mix Cream Cheese with Taco Seasoning to preference. Spread a layer of cream cheese on bread. Top with Meat, then, Tomatoes, and Cheese. Broil in oven until cheese melts. Slice into servings and top with avocado slices and Jalapenos. Serve Grapes on the side. Thursday Peanut Stir-Fry Salad 1/4 cup Light Catalina Dressing 2 bags Steamers Asian Blend Frozen veggies 1 lb.boneless skinless chicken breasts, cut into strips 1/2 cup chopped Peanuts 2 Tbsp. lite soy sauce 1 pkg. (8 oz.) torn mixed salad greens Heat dressing in large nonstick skillet on medium-high heat. Add chicken and stir-fry 5 min. or until done. Cook veggies according to package and add to skillet. Add nuts and soy sauce to skillet and stir-fry 2 min. or mixture is heated through. Serve over salad greens. Friday BBQ Chicken Pizza with Feta 1 ready-to-use whole wheat pizza crust (12 inch) 1 cup low fat Shredded Mozzarella Cheese, divided 6 oz Grilled Chicken Breast cut into strips 1/4 cup Stubbs BBQ Sauce (or other low cal sauce) 1 pkg. (4 oz.) Fat Free Crumbled Feta Cheese small red onion, halved, sliced and separated into rings Romaine Lettuce. Preheat oven to 450 Place pizza crust on baking sheet and sprinkle with 1/2 cup mozzarella. Mix chicken with barbecue sauce and sprinkle over top. Top with feta, onions and remaining mozzarella. Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Let stand 5 min. before cutting to serve. Serve with Salad. Shopping List 3 Lbs Chicken Breast 1 Package Nitrate Free Deli Meat 1 Prepared whole wheat pizza crust 1 whole wheat baguette 1 Package Instant Brown Rice 1 box whole wheat penne Lite Catalina Dressing Lite Soy sauce Taco Seasoning Pesto Mango  Salsa Cumin Lemon Pepper Salt Pepper Ground Basil Stubbs BBQ sauce Fat free cream cheese Low Fat Mexican Blend Cheese Shredded Parmesan Cheese Fat free Feta Cheese Mozzarella Cheese 1-2 Avocados 1-2 Tomatoes 1 jar TAMED jalapenos 1 Package cherry tomatoes Cilantro 1 Can Corn 1 package Frozen Asian Blend and Italian Blend Steamers 1 purple onion 2 packages bagged lettuce Grapes