Denise's Daily Dozen Part 19

Kneel on the floor and sit on your heels. Keep your back nice and straight. Tilt your pelvis up and lift your b.u.t.tocks off your rear as you scoop your abs up and in. Sit all the way up and extend your arms out at shoulder height. Then push down with your arms as you sit back on your heels. Time: 1 minute.7. The Pretzel Lift those buns and transform your bottom half.

Sit with your right leg bent in front of you and your left leg bent behind you. Place your hands on the floor in front of you. Lift the left leg off the floor just an inch or two behind you. Now pulse by lifting and lowering the bent leg. This pulse is a very small movement that focuses on the deeper muscles. Time: 30 seconds. Switch legs and repeat.8. Starfish I love this one because it targets the legs and contours the waistline.

Sit with your left leg bent in front of you on the floor and your right leg bent upward to the side over your left leg, with the toe pointed on the floor. Place the palm of your left hand on the floor and bend your right arm, placing the elbow on your right knee.

Lift your hips up and extend your right leg straight out at hip height and your right arm straight alongside your head in one line, so you're balancing on your left knee and hand. Time: 30 seconds. Switch sides and repeat.

9. Bridge Reshape your rear and flatten your abs all at once!

Lie on your back with your knees bent and feet flat on the floor about hip-width apart. Extend your arms straight alongside your body. Lift your heels and hips up off the ground.

Tuck your pelvis up and down. Time: 1 minute.CHALLENGE: Bring your legs together while tucking, which targets your inner thighs, too. Bring your legs together while tucking, which targets your inner thighs, too.10. Leg Scissors Create a bikini-worthy belly!

Lie on your back with your legs extended straight up toward the ceiling. Place your arms by your sides with your palms on the floor and lift your head, neck, and shoulders off the floor. Slowly lower your right leg down so it hovers about four to five inches off the floor. Then as you bring it back up toward the ceiling, lower your left leg. Flatten out your tummy and point your toes. Time: 1 minute.CHALLENGE: Place your hands behind your head. Place your hands behind your head.11. Cross Lift Melt those "love" handles that we hate.

Begin in the same position you are in for the leg scissors, with your hands behind your head. As you bring the left leg up toward the ceiling, extend your right arm up toward it. Then as you bring your right leg up toward the ceiling, extend your left arm up toward it. Time: 1 minute.CHALLENGE: Twist your upper body and opposite shoulder to the opposite leg. Twist your upper body and opposite shoulder to the opposite leg.12. Can Can Oh yes, you can can get great abs!

Sit on the floor with your hands behind your back and your legs bent and lifted off the floor. Straighten the legs as you bring them to the left. Then bend them and straighten them as you bring them to the right. Keep alternating. Time: 1minute.

CHALLENGE: Sit in a V-position with your legs straight and your arms extended straight toward your legs. Sit in a V-position with your legs straight and your arms extended straight toward your legs.TWELVE MEALS YOU CAN MAKE IN ABOUT TWELVE MINUTES.

BREAKFASTS.

Western Scramble This scramble has a kitchen sink's worth of ingredients-meat, cheese, and veggies galore. If your family doesn't like bell peppers, you can get creative with subst.i.tutions: Spinach or zucchini would also be good. If they don't like ham, add crumbled-up cooked turkey sausage instead. And try adding some herbs-some flat-leaf parsley would be tasty, as would basil or thyme (or sage, if you're using sausage). If you can cook the potatoes the night before, the dish will come together even more quickly.

1 small red or Idaho potato, cut into -inch cubes 1 tablespoon canola oil 1 medium yellow onion, coa.r.s.ely chopped 1 medium red bell pepper, coa.r.s.ely chopped (or subst.i.tute spinach or zucchini) medium green bell pepper, coa.r.s.ely chopped cup extra-lean ham, finely chopped (or subst.i.tute crumbled-up cooked turkey sausage) 2 large eggs plus 4 large egg whites 2 tablespoons low-fat cottage cheese teaspoon freshly ground black pepper Pinch of salt Put the potato in a medium saucepan. Add cold water to barely cover. Bring to a boil over high heat. Reduce the heat to medium, partially cover, and cook until tender, about 7 minutes. Drain.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell peppers and cook, stirring often, until the peppers are tender and the onion is lightly golden, about 8 minutes. Stir in the ham and potato and cook, stirring often, until the mixture is just starting to brown, about 2 minutes.

In a medium bowl, beat the eggs, egg whites, cottage cheese, black pepper, and salt until well blended. Pour the egg mixture into the skillet over the vegetables and ham. Reduce the heat to medium and cook, turning often with a heatproof spatula, until the eggs are just set, about 2 minutes.

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 150 kcal 150 kcal Total Fat: 8 g 8 g Saturated Fat: 1 g 1 g Total Carbohydrate: 14 g Protein: 13 g 13 g Sodium: 341 mg 341 mg Fiber: 2 g 2 g Breakfast Burritos One of the best things about these breakfast burritos is that they can be made to order! People who like spicy food can ramp up the flavor with some hot sauce, people who aren't dieting can add a little low-fat cheese, and people who are following my plan can have a breakfast with plenty of zip but not a lot of calories!

For the salsa: cup firm red and/or yellow cherry tomatoes, quartered ripe avocado, finely chopped 1 tablespoon fresh lime juice teaspoon ground c.u.min Pinch of salt For the burritos: 4 whole wheat tortillas (7-inch diameter) cup fat-free refried beans 4 large eggs 2 tablespoons water

teaspoon salt

teaspoon freshly ground black pepper To make the salsa: In a small bowl, gently mix the tomatoes, avocado, lime juice, c.u.min, and pinch of salt. Cover and set aside. In a small bowl, gently mix the tomatoes, avocado, lime juice, c.u.min, and pinch of salt. Cover and set aside.

To make the burritos: Warm the tortillas in the microwave or a conventional oven according to the package directions. Cover with foil to keep warm. Place the beans in a small microwave-safe bowl, cover, and microwave on high for 45 seconds, or until hot. Keep warm. Warm the tortillas in the microwave or a conventional oven according to the package directions. Cover with foil to keep warm. Place the beans in a small microwave-safe bowl, cover, and microwave on high for 45 seconds, or until hot. Keep warm.

In a medium bowl, whisk the eggs, water, salt, and pepper until well blended. Coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add the eggs and scramble until cooked but still moist.

One at a time, spread each warm tortilla with about 2 tablespoons of the beans and a quarter of the eggs. Top each with about 2 tablespoons of salsa, reserving the rest to serve at the table. Roll up the tortillas, folding in the sides. Serve right away, with the remaining salsa.

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 290 kcal 290 kcal Total Fat: 12 g 12 g Saturated Fat: 3 g 3 g Total Carbohydrate: 32 g Protein: 13 g 13 g Sodium: 480 mg 480 mg Fiber: 6 g 6 g LUNCHES.

Shrimp with Vegetables & Old Bay Vinaigrette This is such a light and refres.h.i.+ng dish, and it's so healthy, too! This is from my friend Laurie Potts, the top chef of the world famous Wildhorse Saloon in Nashville, Tennessee. Enjoy this meal with your girlfriends-they will love it!

For the shrimp: 2 cups yellow tomatoes 2 cups red tomatoes 1 cup julienned red onion 2 cups cuc.u.mbers 1 pound boiled shrimp For the vinaigrette: 1 cup red wine vinegar 2 cups olive oil cup Old Bay Seasoning 2 tablespoons chopped fresh dill Salt and pepper, to taste Combine the shrimp and vegetables in a bowl and mix. Set aside. Mix the dressing ingredients in a small bowl. Pour over the shrimp and veggies. Refrigerate any remaining dressing.

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 290 kcal 290 kcal Total Fat: 16 g 16 g Saturated Fat: 2.5 g 2.5 g Total Carbohydrate: 11 g Protein: 26 g 26 g Sodium: 280 mg 280 mg Fiber: 3 g 3 g Chutney Chicken Wrap I love this quick and easy chicken wrap, and the taste of chutney makes it so scrumptious and exotic. If you happen to be making a roasted chicken dinner, consider making a second chicken and saving some of the meat for this terrific wrap. Or use some rotisserie chicken from the market.

2 tablespoons chutney cup low-fat mayonnaise 4 low-fat tortillas (8-inch diameter) 4 large red-lettuce leaves 2 cups shredded cooked chicken breast or 8 ounces sliced smoked turkey breast 1 cup finely shredded carrots Mix the chutney and mayonnaise in a small bowl. If you have time, cover and refrigerate for 20 minutes for the flavors to develop.

Spread a scant 1 tablespoons of the chutney mixture on each tortilla. Top each with a lettuce leaf, cup chicken or 2 ounces turkey, and cup carrots. Roll the wraps tightly and cut in half diagonally.

Serves 4 NUTRITIONAL INFORMATION (PER WRAP).

Calories: 269 kcal 269 kcal Total Fat: 6 g 6 g Saturated Fat: 2 g 2 g Total Carbohydrate: 30 g Protein: 23 g 23 g Sodium: 471 mg 471 mg Fiber: 2 g 2 g Black Bean Soup This is one of my husband's favorite soups. Plus, black beans are so good for you. I make this for my family quite often because it lasts in the refrigerator for days. Just heat it up and serve this sure-to-please soup that is easy to prepare.

1 teaspoon olive oil 1 medium carrot, chopped 1 clove garlic, finely chopped cup diced onion cup diced red bell pepper 1 teaspoon c.u.min Pinch of red pepper flakes Pinch of salt 1 cup water can (15 ounces) black beans, rinsed and drained cup reduced-sodium chicken broth cup chopped fresh cilantro 1 teaspoon freshly squeezed lime juice Heat the oil in saucepan or soup pot; add the carrot, garlic, onion, and bell pepper and saute for 10 to 12 minutes until softened. Add the c.u.min, red pepper flakes, and salt, followed by the water, black beans, and chicken broth. Bring the mixture to a boil, reduce the heat to low, and simmer for 12 minutes. Ladle the soup into a blender and puree until smooth. Return the soup to the pot to reheat, stir in the cilantro and lime juice-and serve.

Serves 1 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 250 kcal 250 kcal Total Fat: 6 g 6 g Saturated Fat: 1 g 1 g Total Carbohydrate: 41 g Protein: 11 g 11 g Sodium: 814 mg 814 mg Fiber: 14 g 14 g Country Garden Gazpacho with Garlic Croutons It's a good idea to make this gazpacho first thing in the morning or the night before so it can chill in the fridge while the flavors develop and the spicy fresh flavors meld. You can serve it for lunch or with some salad or steamed veggies for a light, no-meat dinner.

2 large cloves garlic 3 large ripe tomatoes, peeled and cut into chunks 1 medium cuc.u.mber, peeled and cut into chunks large red bell pepper, cut into chunks cup chopped red or white sweet onion 1 cup tomato juice 1 tablespoon fresh lemon juice teaspoon salt

teaspoon ground red pepper 1 tablespoon extra-virgin olive oil 2 slices whole wheat bread, cut into -inch cubes Drop 1 garlic clove through the feed tube of a running food processor and process until finely chopped. In batches, add the tomatoes, cuc.u.mber, bell pepper, and onion; process until pureed. Pour into a large bowl. Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate for about 2 hours, until well chilled.

Meanwhile, smash the remaining garlic clove with the flat side of a chef's knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic.

Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool. To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons. You're going to love it!

Serves 2 NUTRITIONAL INFORMATION (PER 1-CUP SERVING).

Calories: 130 kcal 130 kcal Total Fat: 4.5 g 4.5 g Saturated Fat: 1 g 1 g Total Carbohydrate: 21 g Protein: 4 g 4 g Sodium: 450 mg 450 mg Fiber: 4 g 4 g Wild Rice & Asparagus Salad This is a great make-ahead salad. I prepare the rice in advance and chill it until I have time to chop up the veggies. It's also a great side dish at dinner.

4 cups wild rice (or any rice) 2 bunches asparagus 1 red bell pepper, diced 1 green bell pepper, diced 1 cup diced red onion 8 ounces arugula 1 cup chopped fresh basil Store-bought low-fat Italian or balsamic dressing Cook the rice according to package directions, then cool. Drop the asparagus in boiling water for 2 minutes and then drunk it in ice water to cool. Discard the bottom 2 inches of each stalk (because it is tough), and cut the remaining asparagus into 1-inch pieces on the bias. Mix all ingredients together and add your favorite low-fat Italian or balsamic dressing!

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 239 kcal 239 kcal Total Fat: 2 g 2 g Saturated Fat: 0 g 0 g Total Carbohydrate: 48 g Protein: 15 g 15 g Sodium: 27 mg 27 mg Fiber: 7 g 7 g Broccoli & Cauliflower Salad This crunchy salad is as healthy as it gets! If you want to eat "raw," this would be a great lunch. You get veggies, berries, and protein with the sunflower seeds. And it's so easy to prepare.

1 bunch broccoli, cut into bite-size pieces 1 head cauliflower, cut into bite-size pieces red onion, julienned cup dried berries (I use cranberries) cup sunflower seeds 2 tablespoons store-bought low-fat coleslaw dressing Mix all the ingredients together in a bowl. Add coleslaw dressing and enjoy! Wasn't that easy?

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 190 kcal 190 kcal Total Fat: 7 g 7 g Saturated Fat: 1 g 1 g Total Carbohydrate: 27 g Protein: 9 g 9 g Sodium: 493 mg 493 mg Fiber: 8 g 8 g DINNERS.

Shrimp Shack Special You can buy the shrimp already peeled and deveined, or you can buy them fresh at the fishmonger and set one of your kids up to do the dirty work. If you're using frozen shrimp, which is perfectly okay, thaw them in a bowl of cool water, drain them, and pat them dry. Using premade low-fat coleslaw mix is another time saver. And if you're really feeling pressed for time, you can use bottled c.o.c.ktail sauce instead of making it fresh.

For the shrimp: 1 pound peeled and deveined medium shrimp, thawed if frozen 2 tablespoons fresh lemon juice 1 teaspoon hot pepper sauce 1 teaspoon extra-virgin olive oil

teaspoon salt (optional) For the slaw: 2 tablespoons reduced-fat mayonnaise 2 tablespoons reduced-fat sour cream 1 tablespoon cider vinegar 1 teaspoon chili powder teaspoon hot pepper sauce, to taste

teaspoon salt 3 cups prepared coleslaw mix 1 can (15 ounces) pinto beans, drained and rinsed For the shrimp sauce: (You can buy this if you're time-pressed) cup ketchup 12 tablespoons prepared white horseradish 1 tablespoon fresh lemon juice To make the shrimp: Coat a rimmed baking sheet with cooking spray. Place the shrimp in a mound on the pan and mix with the lemon juice, pepper sauce, oil, and salt (if using). Spread out on the pan. Let stand for 10 minutes while you prepare the slaw and the sauce. Coat a rimmed baking sheet with cooking spray. Place the shrimp in a mound on the pan and mix with the lemon juice, pepper sauce, oil, and salt (if using). Spread out on the pan. Let stand for 10 minutes while you prepare the slaw and the sauce.

To make the slaw: In a salad bowl, mix the mayonnaise, sour cream, vinegar, chili powder, pepper sauce, and salt. Add the coleslaw mix and beans and toss to mix well. In a salad bowl, mix the mayonnaise, sour cream, vinegar, chili powder, pepper sauce, and salt. Add the coleslaw mix and beans and toss to mix well.

To make the sauce: In a small bowl, mix the ketchup, horseradish, and lemon juice. In a small bowl, mix the ketchup, horseradish, and lemon juice.

Preheat the broiler. Broil the shrimp 3 to 4 inches from the heat until pink and just opaque in the thickest part, about 5 minutes.

Serve the shrimp with the sauce and the slaw.

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 240 kcal 240 kcal Total Fat: 6 g 6 g Saturated Fat: 1.5 g 1.5 g Total Carbohydrate: 23 g Protein: 25 g 25 g Sodium: 660 mg 660 mg Fiber: 5 g 5 g Slim Sloppy Joes I can't tell you how often I've heard this: "I can't make diet food for my family, because they won't eat it." Thing is, nothing on my plan is "diet" food per se; it's regular food that I've trimmed calories from by using lower-fat ingredients and bulked up with extra veggies. It tastes the same, so if you don't spill the secret, no one at your table will ever know you're looking out for their health!

pound lean ground beef (round or sirloin) or ground turkey 1 teaspoon canola oil 1 large green bell pepper, chopped 2 cans (8 ounces each) tomato sauce

cup frozen corn kernels 2 tablespoons ketchup 1 tablespoon cider vinegar 1 teaspoon sugar teaspoon freshly ground black pepper Whole wheat hamburger buns Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Crumble in the beef and cook, stirring often, until it loses its pink color, about 5 minutes. Drain the beef in a colander and wipe out the skillet.

In the same skillet, heat the oil over medium heat. Add the bell pepper and cook, stirring often, until tender, about 3 minutes. Return the beef to the skillet and stir in the tomato sauce, corn, ketchup, vinegar, sugar, and black pepper. Bring just to a boil. Reduce the heat and simmer until slightly thickened, about 10 minutes.

Serve on whole wheat hamburger buns with add-ons like chopped onion, pickled peppers, pickle slices, grated low-fat cheese, tomato slices, or whatever other toppings you like. Note: Note: This recipe makes enough for two meals, so put half in the freezer for a busy day. This recipe makes enough for two meals, so put half in the freezer for a busy day.

Makes 4 cups NUTRITIONAL INFORMATION (PER -CUP SERVING).

Calories: 150 kcal 150 kcal Total Fat: 5 g 5 g Saturated Fat: 1 g 1 g Total Carbohydrate: 21 g Protein: 12 g 12 g Sodium: 470 mg 470 mg Fiber: 3 g 3 g Lime-Grilled Chicken with Cuban Salsa I love this recipe because it's festive enough to serve to company, and just as perfect when you make it for your family as a special treat. It's light and a little spicy-ideal for the summer, when you can throw the chicken on the grill, or the fall, when a broiler is the way to go. If you like, turn up the heat with more jalapeno! If you want to tone it down, use less (make sure you remove the seeds, too, which are extra-spicy!). Allow a little extra time to let the chicken marinate before cooking-twelve minutes will do it. You can also marinate the chicken in a resealable plastic bag overnight in the fridge (just bring it back to room temperature before using) and make the salsa the night before. Then all you'll have to do to finish dinner is cook the chicken and some brown rice, and put together a spinach salad.

For the salsa: can (15 ounces) black beans 1 ripe mango, finely diced 3 tablespoons chopped red onion 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro jalapeno pepper, finely diced (optional) For the chicken: 4 boneless, skinless chicken breast halves 2 teaspoons grated lime peel 2 tablespoons fresh lime juice 2 teaspoons canola oil teaspoon salt teaspoon freshly ground black pepper To make the salsa: In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno. In a medium bowl, stir together the beans, mango, onion, lime juice, cilantro, and jalapeno.

To make the chicken: Preheat your grill or broiler. If you're using a broiler, coat the broiler pan with cooking spray. Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper, and rub the mixture into the chicken. Cover and let stand for 15 minutes. Preheat your grill or broiler. If you're using a broiler, coat the broiler pan with cooking spray. Place the chicken in a shallow dish. Add the lime peel, lime juice, oil, salt, and pepper, and rub the mixture into the chicken. Cover and let stand for 15 minutes.

Place the chicken on the grill rack or broiler pan and cook 4 inches from the heat, turning once, until the chicken is no longer pink in the thickest part, 10 to 12 minutes. Serve the chicken with the salsa; if desired, slice the chicken into strips before serving.

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 290 kcal 290 kcal Total Fat: 5 g 5 g Saturated Fat: 1 g 1 g Total Carbohydrate: 22 g Protein: 37 g 37 g Sodium: 620 mg 620 mg Fiber: 5 g 5 g Artichoke with Lemon Thyme Vinaigrette I love artichokes and so do my daughters. They are fun to eat, too. We like to dip them in this Lemon Thyme Vinaigrette. Whenever I make this vinaigrette, I make a lot so I can keep it in the fridge for salads, too!

4 fresh artichokes with bottom leaves trimmed and stems peeled Lemon juice Salt Olive oil Pepper For the Lemon Thyme Vinaigrette: 1 cup fresh squeezed lemon juice 2 cups olive oil 3 tablespoons chopped garlic 3 tablespoons shallots 3 tablespoons fresh thyme Salt and pepper, to taste Cut the artichokes in half and remove the inner thistle with a vegetable peeler. Place the artichokes in lemon water until you are ready to cook them. Boil them in salted lemon water for 9 minutes (or longer if you like them really soft), then remove from the water and brush with olive oil, salt, and pepper before grilling for 3 minutes on each side.

To make the Lemon Thyme Vinaigrette: Whisk together the lemon juice, olive oil, garlic, shallots, fresh thyme, salt, and pepper. Serve half of the dressing with the artichokes. Refrigerate remaining dressing for other uses. Whisk together the lemon juice, olive oil, garlic, shallots, fresh thyme, salt, and pepper. Serve half of the dressing with the artichokes. Refrigerate remaining dressing for other uses.

Serves 4 NUTRITIONAL INFORMATION (PER SERVING).

Calories: 241 kcal 241 kcal Total Fat: 2 g 2 g Saturated Fat: 0 g 0 g Total Carbohydrate: 59 g Protein: 10 g 10 g Sodium: 310 mg 310 mg Fiber: 14 g 14 g

SHOPPING LISTS.

I've put together shopping lists for each week, but be sure to check your kitchen and cross off the things you already have before you head to the store. I like to go to local farmer's markets, where you can pick what you like and only buy as much as you need. It's also usually cheaper and fresher. You also may find you have some ingredients left over from a previous week, but I've listed everything just so you know what you'll need.

Week One Shopping List DAIRY/EGGS.

b.u.t.ter spray, 1 bottle Cheese, nonfat cottage, women: 4 ounces; men: 16 ounces Cheese, feta, crumbled, 1 package Cheese, goat, 2.5 ounces, 1 package Cheese, low-fat Monterey Jack, shredded, 1 package Cheese, Parmesan, grated, 1 package Eggs, 1 dozen Milk, skim, gallon Sour cream, light, 6 ounces Yogurt, nonfat vanilla, 8 ounces MEAT/FISH.

Chicken breast, boneless and skinless, women: 8 ounces; men: 1 pound Fish, salmon, women: 3 ounces; men: 5 ounces Shrimp, 8 jumbo Steak, flank, 4 ounces Turkey breast, roasted, 8 ounces BAKERY.

Bread, sprouted grain, 1 loaf Bread, whole wheat, 1 loaf Pita, whole wheat, 1 package Tortilla, whole grain, 1 package PRODUCE.

Apples, women: 5; men: 6 Apples, Granny Smith, women: 1; men: 2 Avocado, 1 Banana, 1 Blueberries, women: 2 pints; men: 3 pints Grapefruit, women: 2; men: 3 Kiwi, 1 Lemon, 1 Limes, 2 Mango, 1 Melon, cantaloupe, 1 Oranges, 5 Pears, women: 2; men: 3 Pineapple, 1 Pomegranate, 1 Raspberries, 2 pints Strawberries, women: 1 pint; men: 1 quart Asparagus, 1 bunch Bell pepper, red, 2 Bell pepper, yellow, 2 Broccoli slaw, pre-shredded, 1 package Carrots, 2 pounds Celery, 1 bunch Corn, 1 small ear Cuc.u.mber, 1 Greens/lettuce, mixed, 1 package Mushrooms, b.u.t.ton, 8-ounce package Onion, red, 1 Peas, snow, 8-ounce package Potato, Idaho, 1 Potato, sweet, 1 Shallot, 1 large Spinach, baby, 1 package Tomato, beefsteak, 1 Tomatoes, plum, 56 Basil, fresh, 1 package Cilantro, fresh, 1 bunch Garlic, 1 bulb Rosemary, fresh, 1 package FROZEN.

Vegetables, frozen mixed, 1 package (1 cup) Waffles, whole grain, frozen, 1 package MISCELLANEOUS GROCERY (SNACKS, DRY GOODS, CANNED).