Meat
1 dozen medium shrimp, cleaned (YOU CAN SUB PORK/CHICKEN/TOFU FOR SHRIMP ON THE STIR FRY)
4 boneless skinless chicken breasts
4 cups (about 1.5 pounds) shredded cooked chicken
Produce
1 bunch of basil, whole leaves
6 scallions (green onions),
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro
4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.) (FOR STIR FRY SO PICK WHAT YOU LIKE)
Pantry
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 tablespoon Italian seasoning
3 cups red enchilada sauce
2 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
2/3 cup Szechuan sauce
1 to 2 cups cooked rice
16 corn tortillas, halved
Dairy
8 ounces fresh mozzarella, sliced into 8 slices
1/4 cup fresh grated parmesan
3 cups shredded Monterrey Jack or Mexican blend cheese
1 EGG
2 tablespoons olive oil (or sesame, peanut, or canola oil)
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