Sentences with phrase «add diced zucchini»

Add the diced zucchini and spread the pieces out into a single layer.

If you are looking for a more vegetable - forward version of pasta bolognese... you can also add diced zucchini or roasted eggplant while cooking mushrooms.

When the onions have started to brown, add the diced zucchini and pepper.

I decreased the potatoes and added a diced zucchini.

I added diced zucchini and a grated carrot to it to boost my veg intake a bit more.

Not exact matches

Try diced zucchini and chopped tomatoes (seeds removed) and add a bit of Parmesan to the egg mixture before you cook it.

We did the carrots, peas, onion, and then added in leftover chicken from making broth, and diced zucchini.

The trick to this recipe is to add the diced carrots and zucchini and sliced asparagus to the couscous when it is piping hot.

Tender veg like beans, small dices of zucchini, or chopped asparagus should be added right before the greens.

Add diced peppers and zucchini to skillet.

If you don't have one, you may dice the carrot and zucchini and add to the pot after you saute the onion, garlic and celery.

1 pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 1 zucchini, shredded 1 can diced tomatoes (do not drain), no salt added 2 cups low sodium beef broth 4 tablespoons tomato paste 2 tablespoons dried Italian herbs (basil, rosemary, oregano) 1 cup uncooked whole wheat elbow macaroni 1 cup mushrooms salt to taste

I diced and sauteed the sweet potato and zucchini chunks until they softened slightly, added 1/2 a bag of frozen spinach and the rest of the cream sauce.

Feel free to also add any extra veggies that sound good to the base recipe above — we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, corn, and grilled zucchini / squash in the Summer.

Dice the eggplant, zucchini, dried apricots and tomato and add them to the mixture after about 20 minutes of simmering.

Feel free to add any extra veggies that sound good to the base recipe above — we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, sweet corn, and grilled zucchini / squash in the Summer.

To season the diced zucchini, toss the zucchini into a bowl, add the salt, pepper and olive oil and mix it around with your hands.

Diced zucchini and zucchini blossoms give this frittata fresh - from - the - garden flavor while Parmigiano - Reggiano cheese adds richness and its distinct salty - sweet flavor.

Add sweet potato, zucchini, seasonings, broth, diced tomatoes and tomato sauce.

2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese

First, place the vegetable broth in a large pot, then add in the diced tomatoes, basil, oregano, carrots, celery, onion, zucchini, green beans, garlic and the bay leaf.

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

Next, add zucchini and cook for 3 - 4 minutes before adding fresh diced tomato and cooking for an additional 3 minutes.

Mince: • 1 tablespoon coconut oil • 2 garlic gloves, finely chopped • 200g grass - fed beef mince • 400g can diced tomatoes (100 % tomatoes) • 1 sachet tomato paste (no salt added) • 1 heaped tablespoon cinnamon • 1 heaped tablespoon Italian herbs • Sea salt, to taste • Freshly ground pepper, to taste • 1 zucchini, grated • 1 carrot, grated

2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste

Turkey & Veggies Lettuce Wraps Recipe Ingredients: 1 lb organic ground turkey 3 leaves organic romaine lettuce 2 TBS diced red onion 1 small organic zucchini, diced 1 small organic red bell pepper, diced 1 small organic yellow bell pepper, diced 2 TBS organic cold pressed coconut oil sea salt & pepper to taste Directions: On medium heat, add 2 TBS coconut oil to a sauté pan and melt.

In a medium pan sauté a 1/2 cup of zucchini, broccoli or any other favorite vegetable with some garlic, and 1/4 cup of diced onion until tender then add 1/2 cup of marinara sauce.

Add the diced squash and zucchini, season with salt and pepper, and saute until just tender and a bit browned.

Save Print Italian Vegetable Beef Soup Recipe type: Soup Cook time: 3 hours Total time: 3 hours Serves: 4 servings Ingredients 1 lb stew meat, cubed 1 onion, chopped 2 cloves garlic, crushed 1 tbsp oregano, dried 1 tbsp basil, dried 2 cups beef broth 1 large can diced tomatoes 4 carrots, sliced 1 summer squash, cubed 1 zucchini, cubed Instructions Add enough broth to the bottom of a large pan Read More

2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste

Add the zucchini, mushrooms, corn, vegetable stock, diced tomatoes, tomato sauce, and bay leaf.