Not exact matches
Ingredients: -2
cups short - grain brown rice -3 Chinese
chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced
-1 tbsp ginger, diced
-1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips
-1 / 2
cup chicken broth -2 tbsp soy sauce
3/4
-1 cup of
chicken broth 2 eggs 1/8 teaspoon each of turmeric, onion and ginger powders 1/16 to 1/8 teaspoon freshly ground pepper
Savory Bread Pudding -------------- 1 baguette, cut into 3/4 ″
-1 ″ pieces and left out to dry 1/3 loaf California Whole Grain bread, cut into 3/4 ″
-1 ″ pieces and left out to dry 3/4
cup egg whites 1
cup chicken broth 2
cups 2 % milk 1 can artichoke hearts, drained and roughly chopped 2 baby portobello mushrooms, chopped 4 oz cremini mushrooms, chopped 3 stalks green onions, chopped 2 shallots, chopped 1/2
cup sundried tomatoes, chopped salt pepper red pepper oregano lemon zest gruyere cheese, shredded
Ingredients 2 acorn squash 2 Tbsp butter, melted dry parsley, dry oregano, pepper, and salt for sprinkling 1/2 lb sweet Italian
chicken sausage 1
cup quinoa, rinsed 1/3
cup fresh parsley, chopped 1/2 tsp dry oregano 2
cups low sodium
chicken broth 1/3
-1 / 2
cup feta cheese, crumbled 1/3
cup chopped pecans, toasted 2 tsp red wine vinegar pinch red pepper flakes Directions Preheat an oven to 425 degrees.
Easy One - Pot Buffalo
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
Chicken Pasta Ingredients 1/4
cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2
cups water 2
cups reduced sodium
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken broth 12 oz whole - wheat pasta 1/3
-1 / 2
cup Buffalo hot sauce * 1/2
cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4
cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5
cups of water (or a
chicken or vegetable
broth) * If you're using water, you will likely need additional salt, about 1/4
-1 / 2 a teaspoon juice from 1/2 a lemon
1 yellow onion, diced 2 - 4 cloves garlic, minced 1/4
cup avocado oil (olive oil also excellent) 2 cans diced tomatoes (I use 14.5 oz cans of Muir Glen fire roasted tomatos — they're amazing) 1
cup vegetable stock or
broth 1
cup almond milk (or milk of your choice) 1/4
-1 / 2
cup fresh basil 2
cups pre-baked and shredded
chicken
-- 1 densely packed plastic grocery bag filled with fresh nettle tops
-1 tablespoon olive oil - 1/2 chopped onion - 1/2
cup chopped shallots - 1/2
cup chopped celery
-1 pound russet potatoes, peeled and chopped -4
cups organic
chicken bone
broth -2
cups of water
-1 bay leaf
-1 teaspoon fresh thyme
-1 tablespoon fresh lemon juice