Sentences with phrase «big salads for»

Lunch I like to eat big salads for lunch, but now that I know that low - fat protein and healthy fats are needed to keep me satisfied, I make sure to include some in every salad I make.

-LSB-...] neighborhood, grocery - shopped, went to the gym, and made big salads for lunch.

Every week I buy lots of veggies and promise myself I'll throw together big salads for lunch or dinner.

For about 4 weeks now, for the most part, I've been eating a big salad for my dinners.

Was planning on having a big salad for dinner tonight... might have to turn that into a small salad and a big plate of Monday Meatballs!

You can't beat a big salad for a beautiful, easy - breezy summer meal — and one topped with blueberries and sugar snap peas adds just the right sprinkling of sweetness along with a saturation of whole body wholesomeness.

Serve with a big salad for a healthy lunch or dinner.

Serve with garlicky greens, chips and salsa, and a big salad for a truly hearty meal.

p.s. Twelve lasagna cups fed my family of six (mostly small people) along with a big salad for dinner.

I'll start the day with a green smoothie, have a big salad for lunch and some form of protein and vegies for dinner.

I have been eating fruit for breakfast and lunch, and some fruit followed by a big salad for dinner.

I will have a big salad for lunch with lots of ham, turkey, cucumbers, cheese and black olives.

Oatmeal for breakfast with berries and nuts, big salad for lunch, fruit for snacks, and beans / vegetables for dinner.

I usually make a big salad for lunch.

Not exact matches

Headquarters: Columbus, Ohio Year it began franchising: 1991 Number of franchises: 105 franchises plus 51 company - owned units Startup costs: $ 405,000 to $ 705,000 Overall 2012 Franchise 500 rank: 250 No matter how you slice it, the Super Bowl is a big event for this proprietor of pizza, subs, salads and wings.

From choosing salads for a fundraising dinner to studying the timing of the Washington transit system, Silverman has been spending less time recently on the big question of God's existence and more time immersing himself in the nitty - gritty of planning what he promises will be the largest - ever atheist gathering.

I have loads but they're mixed in a big jar (for toasting as a snack to to put on top of salads!)

This particular spring salad is a favourite, for so many reasons but especially because it only takes ten minutes to make — I've been making it in big batches and enjoying it almost everyday this week.

Bf loves aisian flavors and is not big on veggies, but he always asks for this salad!

I know it says for kids but many can be made in a bigger portion or sent along with a salad or smoothie.

I made this salad for a big (2 Day) family get together last weekend.It was such a hit that I had to turn around and make it again for the next day.

For me, salads are a big deal.

I am CRAZY for big beautiful salads, and this one totally fits the bill!

They make a great, quick, oil - free vegan appetiser or snack, or a filling side for a big bowl of green salad.

I like to make a big batch of this for large groups of people, but if you wanted to make this for yourself for the week, I would suggest adding the dressing right before eating this so that the salad stays fresh and crisp.

It was quite a big accomplishment considering it was only a week ago that he tried smoking something on his grill for the first time — a whole chicken that I tasted right after it finished cooking and then used the leftovers in salads for lunch the entire week.

Action step: Treat yourself to a great big salad at least once a day, drizzled with extra virgin olive oil, coconut oil, or ghee for better vitamin absorption and sprinkled with mineral - rich sea salt for iodine and more.

I'm a big salad fan and always looking for ways to spice them up to keep them interesting!

If you have any leftover, and that will be a BIG IF, teriyaki shrimp makes a super tasty salad the next day for lunch!

Strawberry Waldorf Salad would even be a big hit for a potluck.

Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles Beef Tacos with Peppers, Onions & Salsa Verde by Books n» Cooks Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table Blueberry Scones by The Freshman Cook Cherry Stout Jam by The Redhead Baker Farmer's Market Breakfast Casserole by New South Charm Freshly Dug Potato Salad by Culinary Adventures with Camilla Israeli Salad by Caroline's Cooking Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal Peach and Blueberry Overnight Oats by Simple and Savory Peach Bourbon Jam by Feeding Big Peaches and Cream Overnight Oats by Cooking with Carlee Strawberry Mango Jam by Palatable Pastime Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden

I love roasted carrots as a side dish (sometimes I eat a big bowl of them for a week straight) and I love avocados on a romaine salad.

Eating big bowls of salad is something I'm known for, but in the winter when all I want is hot food, I prefer to have little helpings on the side of warm dishes.

Often big fancy places like Whole Foods will have roasted garlic cloves for sale (there are about 15 in a head) or you can even nab some from the salad bar.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

My last recipe for Life by DailyBurn was a Winter brussels sprout salad that I'm sure could turn around even the biggest picky eaters.

For so long the dodgy, mass produced versions of legume salads that lurk in the corners of supermarket delis, constituted the sum total of my legume - salading experience and it put me off big time.

Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles Beef Tacos with Peppers, Onions & Salsa Verde by Books n» Cooks Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table Blueberry Scones by The Freshman Cook Cherry Stout Jam by The Redhead Baker Farmer's Market Breakfast Casserole by New South Charm Freshly Dug Potato Salad by Culinary Adventures with Camilla Intro post by Bear & Bug Eats Israeli Salad by Caroline's Cooking Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal Peach and Blueberry Overnight Oats by Simple and Savory Peach Bourbon Jam by Feeding Big Peaches and Cream Overnight Oats by Cooking with Carlee Strawberry Mango Jam by Palatable Pastime Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden

I use my regularly, mostly to make curly fries haha, but I loves serializing veggies for big, fresh salads like these!

2) For potluck or outdoor barbecue, I would make a big batch of this salad.

We ate slightly soggy tuna sandwiches, and a fruit salad that was way too big for two people.

For those who do not like to eat big chunk of garlic, you can crush the fried garlic and sprinkle it all over the salad.

And if you don't like the idea of spicy food for breakfast, make them for lunch and pair them with a big salad or soup.

I think I'll have to make a big ole jar and keep it in the fridge for spontaneous salad urges.

The second big winner of the night was Dornoch - based Saladworx for its Highland grown salad, herbs and edible flowers, which won Product of the Year and Product Innovation of the Year.

We booked a table at Big Sur Bakery and Restaurant for dinner where we enjoyed large plates of salad, blistered shishito peppers, wood - fired pizzas topped with creamy greens, a couple of bottles of white Bourgogne, and two exquisite desserts: a lemon ice cream pie in a pistachio crust with lemon curd, and a warm flourless brownie topped with crunchy walnuts and coffee ice cream.

This salad is easily made for a big group of people (which is ideal for summer BBQs and potlucks) especially since everyone loves Mexican food during the summertime.

I just love a big salad like this that can feed you as a meal or makes a great side dish for your dinner or bbq.

I'd love to have another 12 pack ready for my big ass salads!