Not exact matches
In a large bowl or in individual serving plates, combine spinach, roasted parsnips and pomelo segment
In a
large bowl or
in individual serving plates, combine spinach, roasted parsnips and pomelo segment
in individual
serving plates,
combine spinach, roasted parsnips and pomelo segments.
In a
large serving bowl or salad
bowl,
combine cooled orzo, feta cheese, pomegranates, and cranberries.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to
combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before s
combine / Bring to a boil, then remove from heat and let it cool down slightly /
Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before s
Combine sliced potatoes, apples, and onion mixture
in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before
serving.
Berry Brownie Fro - Yo Cups
Servings: 8 - 10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions:
In a
large mixing
bowl,
combine yogurt and fruit.
In a
large bowl,
combine all the ingredients and refrigerate for an hour before
serving.
Combine all the ingredients
in a
large bowl, mix well, and
serve.
Combine the squash and pasta mixture
in a
large serving bowl with the bell pepper, dried tomatoes, and scallions.
Meanwhile,
combine the chickpeas, artichoke hearts and liquid, olives, red pepper, carrot, and parsley
in a
large serving bowl.
Combine the pasta and asparagus mixture
in a
large serving bowl and toss together.
When ready to
serve,
combine the berries and sugar
in a
large bowl.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1
large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for
serving Start by making the pastry:
combine flour, confectioners» sugar, salt and baking powder
in the
bowl of a food processor and pulse a few times.
Method: Roughly chop all veggies
Combine with oil, salt and pepper
in a
large mixing
bowl Massage each piece to coat evenly
in olive oil Roast at 400 degrees for 40 - 50 minutes
Serve, smile and enjoy the favorites of fall.
In a
large serving bowl,
combine the cabbage, bell pepper, scallions, jalapeño, and 1/4 cup of the cilantro.
In a
large mixing
bowl,
combine QUINOA, CARROTS, BELL PEPPERS, CUCUMBER, ARUGULA, CHERRY TOMATOES, CORN, and PUMPKIN SEEDS; toss to
combine; refrigerate until ready to
serve.
Assembly time:
In a
large serving bowl,
combine the watermelon, bread, pickled vegetable mixture and cubed cucumbers (they add a crunchy texture to the salad).
Skinny Taco DipServings: 24 •
Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2
large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions:
In a
large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Combine the lettuce, mushrooms, artichokes and olives in a large bowl (at this point, if you are not serving all four salads at once, only combine what you are serving now and save the rest for
Combine the lettuce, mushrooms, artichokes and olives
in a
large bowl (at this point, if you are not
serving all four salads at once, only
combine what you are serving now and save the rest for
combine what you are
serving now and save the rest for later).
In a
large serving bowl,
combine the quinoa, chicken, basil, Feta cheese, spinach, tomatoes, cucumber and olives and stir until mixed.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3)
Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt)
in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in a
large bowl and mix them together 4)
In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
In another
bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the
bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted
in the center comes out clean and muffins are golden on top 9) Serve wa
in the center comes out clean and muffins are golden on top 9)
Serve warm
In a
large serving bowl,
combine the drained black - eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
Meanwhile,
combine the remaining ingredients
in a
large serving bowl.
Place the freekeh, lentils, chickpeas, avocados, radish slices, green onions, and mint
in a
large serving bowl and stir gently to
combine.
In a
large serving bowl,
combine the beans, nectarine, tomato, zucchini, chopped basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive oil; season with salt and pepper, and toss gently.
Directions: While Emmer Farro is cooking
combine and mix ingredients for the dressing
in a
large bowl / Cook farro
in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into
bowl with citrus dressing / Mix and let cool a bit / / Stir
in dried fruit,
larger pieces chopped coarsely / Refrigerate / Before
serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be
served at room temperature on a bed of coarsely chopped kale that has been lightly dressed
in a little more of the citrus dressing.
Combine the pasta and vegetable mixture and all the remaining ingredients
in a
large serving bowl, and toss well.
Combine the pasta, asparagus, and peas with the remaining ingredients
in a
large serving bowl.
Combine the romaine, pickled onions, cucumber, pecans and romano cheese
in a
large bowl and toss with the desired amount of dressing and
serve.
Combine all fruit
in a
large serving bowl.
Before
serving,
combine the chard (or kale) and lemon juice with a pinch of salt
in a
large bowl (or on a
large serving platter).
Combine the cooked pasta
in a
large serving bowl with the red pepper strips, «feta,» peas, tomatoes, scallions, and parsley.
Combine the tomatoes, basil, chiles, onion, and garlic
in a
large serving bowl.
In a
large mixing
bowl combine all ingredients except peanuts and toss thoroughly and
serve on plates.
Just before
serving,
combine ingredients (sliced jalapeno, shredded chicken, herbs, strawberries and half of the toasted coconut)
in a
large bowl, drizzle with dressing, and toss gently to thoroughly coat.
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu
in a
large bowl with your hands until it looks like feta cheese - Stir
in nutritional yeast, mustard, onion and garlic powder, turmeric, plus salt and pepper until well
combined - Mix
in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before
serving - Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?
Heat up a
large skillet on medium heat with a little butter and olive oil (this ones for the patties)
combine and mix
in a
large bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes
Serve
Combine rice, lentils, and most of the onions
in large serving bowl and let sit for at least 15 minutes, to marry the flavors together.
5
In a
large serving bowl,
combine the arugula and the oil and toss to coat.