Baked Chicken and
Vegetable Pasta Serves: at least 6 Ingredients: 1 package of organic, boneless skinless chicken strip tenders (about 5 - 6 tenders) 4 cloves of garlic, diced 2 zucchinis, quartered 2 big handfuls of fresh, washed spinach 1 - 28 oz.
Not exact matches
Lone Spur
Pasta ($ 11.50): Smoked chicken or Cajun shrimp with penne pasta and fajita vegetables in chipotle - Alfredo sauce; served with Texas t
Pasta ($ 11.50): Smoked chicken or Cajun shrimp with penne
pasta and fajita vegetables in chipotle - Alfredo sauce; served with Texas t
pasta and fajita
vegetables in chipotle - Alfredo sauce;
served with Texas toast.
I
served this over brown rice
pasta, but rice would also be great of course, or
serve it with
vegetables if you're not eating grains.
This quick, versatile
vegetable medley is perfect
served over
pasta or steamed wheat berries.
It began with smallish
servings of
pasta, followed by the fish with spinach and roasted
vegetables, followed by salad, followed by fresh strawberries.
Served the
pasta topped with the
vegetables and some warm pulled pork from last night.
Make a simple, thinned - out tahini sauce, roast some
vegetables while your
pasta water is coming to a boil, toss and
serve on one platter.
Toss some of your favorite green
vegetables, such as brussel sprouts, broccoli, or asparagus, in the pan just before the salmon is cooked, and
serve the dish with rice or
pasta.
Chicken Sausage
Pasta with Veggies (A Spark of Creativity)-- This healthy recipe for picky eaters gives traditional pasta dishes a makeover with whole wheat pasta, an extra serving of vegetables, and chicken sau
Pasta with Veggies (A Spark of Creativity)-- This healthy recipe for picky eaters gives traditional
pasta dishes a makeover with whole wheat pasta, an extra serving of vegetables, and chicken sau
pasta dishes a makeover with whole wheat
pasta, an extra serving of vegetables, and chicken sau
pasta, an extra
serving of
vegetables, and chicken sausage.
She suggests
serving her chia meatballs with a salad,
vegetables, or your favorite
pasta with marinara.
16 ounces penne or rigatoni
pasta 5 Tablespoons unsalted butter 1 medium onion, finely chopped 2 large garlic cloves, minced 1 jar (16 ounces) roasted red peppers, drained and roughly chopped 1 cup
vegetable broth 1/2 teaspoon salt black pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for
serving parsley, finely chopped
Raw Dishes + Raw Pizza, all raw ingredients includes cashew» cheez,» olive tapenade, pesto sauce and marinara sauce — 280 B + Zucchini
Pasta, raw organic zucchini topped with fresh basil pesto — 220 B + Raw
Vegetable Lasagna (Raw - zagna), with pesto and marinara sauces, cashew «cheez» and marinated veggies — 295 B + Raw Nori Rolls — coconut «rice,» julienne
vegetables, sesame scented cashew puree,
served with wasabi and soy sauce (made fresh to order)-- 220 B
They're made from a combination of nuts, oats and
vegetables and have a pretty darn authentic taste and texture, wonderful
served in the traditional way with
pasta and marinara sauce.
I use it in
pasta sauce,
vegetable soup and general sautés, but it can be
served by itself with some olive oil and garlic for an easy side dish, or use it in squash casserole or dressing.
It is typically
served alongside bread as a savory dip, but can also be sprinkled on many dishes to add texture and spice — think salads, roasted
vegetables and
pasta.
The plan was for me to make grilled chicken and
serve it with a large side of this Roasted
Vegetable Pasta Salad.
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the
vegetable servings by skipping
pasta and
serving the Italian - seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead.
Serve over
pasta or
vegetables.
Pasta bakes — Usually some sort of mince, vegetables and complimentary herbs cooked then stirred up with the pasta, stuffed in a baking dish, pour over with a simple sauce, top with cheese and serve with a leafy s
Pasta bakes — Usually some sort of mince,
vegetables and complimentary herbs cooked then stirred up with the
pasta, stuffed in a baking dish, pour over with a simple sauce, top with cheese and serve with a leafy s
pasta, stuffed in a baking dish, pour over with a simple sauce, top with cheese and
serve with a leafy salad.
I make a lot of
pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of
vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them,
served with beer cheese sauce & a green salad.
This spring
vegetable zoodle
pasta is delicious
served hot or cold, making it a great option to take to work for lunch or double the quantities and take it to a picnic, BBQ or potluck.
My favourite way to
serve this up is on a bed of brown rice and quinoa (I do a 50 - 50 mix, soaked overnight then cooked in organic
vegetable stock), but you could even
serve this over some wholewheat
pasta, or cold on top of salad greens.
To
serve, use tongs to add
pasta and
vegetables to a plate or
pasta bowl and top with salmon.
It has the most delicious Thai peanut sauce and is
served over
pasta with chicken and
vegetables.
Throw the
vegetables on the grill when you arrive and then toss everything together and
serve — instant
pasta salad!
I
served my salmon with buttered
pasta and steamed broccoli with parmesan, letting the juices from the packet run into the rest of the plate, imparting the
pasta and
vegetables with the flavors and lemon and brown butter.
My mum would cook lots of
pasta, bread, pulses, fish,
vegetables and
served a lot of «recycled delicacies» with leftovers from previous meals.
You can
serve it with any kind of
pasta, meat, or
vegetables.
Add
pasta noodles and
vegetable noodles into the sauce, toss lightly and
serve immediately.
Add more oil as necessary (I found that adding oil to each
serving size helped the pesto cover the
vegetables and
pasta).
Spiralized
vegetables are an alternative to
pasta, with fewer calories and fewer carbs per
serving, but either required prep time and cleanup — or offered consumers short shelf - lives.
Now add in the remaining
vegetables and beans, bring back up to simmer and cook for a further five minutes before adding in the cooked grains (or just keep these hot and add to individual
servings in case your kids just want
pasta option).
You can whip them up in minutes, they
serve a lot of people, and they adapt to almost any flavor profile, so you can raid the pantry or use up leftover chicken,
pasta or cooked
vegetables.
Combine the
pasta and
vegetable mixture and all the remaining ingredients in a large
serving bowl, and toss well.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer
vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato
pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root
vegetables roasted
vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted
vegetables southwestern quinoa
pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese
vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft
serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium
vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small
pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for
serving
Served over
pasta that is 100 % made of
vegetables, so a dish that was both delicious and nutritious.
Ingredients: 4 cups
vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces
pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for
serving) salt and freshly ground black pepper
Sauce may be
served immediately over
pasta, rice or
vegetables.
The company's 2017 launch of 12 new items included a variety of Birds Eye Veggie Made
Pasta, Riced Cauliflower and Mashed Cauliflower, all of which offer one
serving of
vegetables per
serving and have no artificial flavors or preservatives.
Roasted
Vegetable and Pesto
Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Pasta Salad For 4 - 6
servings Ingredients: • 2 cups whole wheat penne (or other whole wheat
pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta of your choosing) • 4 cups mixed
vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the
pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
pasta • Put
vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
Naturally dairy - free, this
pasta is also gluten - free when you
serve this sauce over gluten - free noodles or cooked
vegetables.
«We did, however, often eat a similar meat and
vegetable ragu and
serve it over
pasta, so I understand that it's a very comforting combination.
Cauliflower is a wonderfully versatile
vegetable that
serves as a nutritious, and lower glycemic (less starch / sugars) alternative to couscous aka
pasta.
3 tablespoons olive oil 1 small yellow onion, roughly chopped 2 celery stalks, roughly chopped 1 carrot, roughly chopped 3 sprigs fresh rosemary, minced 6 cups
vegetable stock 1 - 15 ounce can chickpeas, drained and rinsed 8 ounces cavatelli
pasta Kosher salt and black pepper to taste 2 tablespoons minced fresh parsley Grated Parmesan for
serving
«You don't recognize it as a
vegetable anymore,» Rapoport says, dubbing it a «super indulgent
pasta you can
serve your vegetarian friends.»
Perfect for the consumer that likes to take the simple and effective route to at - home light cooking, Creamy Parmesan Romano sauce can be used in variety of ways:
Served over
pasta and simmered with brown meatballs, utilized as a pizza sauce, pan cooked with chicken or
vegetables or baked with salmon.
Per
serving of sauce, according to My Fitness Pal: 81 calories 9g carbohydrates 7g fat 3g protein Sweet peppers, aromatic sundried tomatoes and buttery avocado meld together to create a fresh and versatile sauce for
pasta, quinoa, rice, millet, buckwheat as well as an excellent salad dressing; try it with roast
vegetables too.
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or
vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti
pasta (little tubes) 4 tbsp extra virgin olive oil to
serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
You can eat this baked chicken parmesan on its own with a
vegetable on the side,
serve it over
pasta with a salad, or combine those two ideas by
serving it on top of spaghetti squash or zucchini noodles!