Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata
olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat
cheese salt &
black pepper fresh aragula, put it on after the pizza has been in the oven
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked
black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone
cheese
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat
cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground
black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1 teaspoon kosher salt 1/2 teaspoon
black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian
cheese blend
We're going to use them to make meatball subs with sauce, sauteed peppers and onions, shredded vegan
cheese, and
sliced black olives.
In a large bowl add the lettuce,
sliced black olives, pepperoncini, and parmesan
cheese.
1 boneless skinless chicken breast 2 tablespoons
olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground
black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons
sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan
cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground
black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan
cheese 12 ounces grilled or baked chicken breast,
sliced
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1 orange bell pepper, thinly
sliced and deseeded 1 red bell pepper, thinly
sliced and deseeded 1 tablespoon
olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon
black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta
cheese
2 tablespoons
OLIVE OIL 2 cups thinly
sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE
CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
CHEESE SHREDS or cheddar
cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
cheese 1/2 teaspoon SEA SALT or to taste
BLACK PEPPER to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground
black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan
cheese for serving
minced garlic fresh cracked
black pepper dried basil havarti
cheese (once
slice per
slice of bread)
olive oil
For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes,
sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar
cheese.
optional toppings: small avocado chunks, grated cheddar
cheese,
sliced black olives and cilantro
INGREDIENTS 1 recipe pizza dough extra virgin
olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground
black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan
cheese fresh basil, julienned
Bourekas» sauce is prepared from mashed leaves of spinach, kasseri
cheese,
olive oil, a pinch of
black pepper and thin
slices of onion.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground
black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano
cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon
olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground
black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss
cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
2 (15.5 ounce) cans
black beans 2 cups low - fat cottage
cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons
olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground
black pepper to taste 10 - 12 stalks of celery, cut into thirds
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with
olive oil 3 tomatoes,
sliced 12
slices of Colby jack
cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American
cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
2 tbsp
olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan
cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground
black pepper Freshly grated parmesan
cheese
1 medium head cauliflower, cut in 1 inch pieces
Olive oil Salt 3 ounces thinly
sliced prosciutto or pancetta 1 pound orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano
cheese, plus extra for serving Freshly ground
black pepper
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack
cheese, divided (I use So Delicious cheddar - jack blend)
ingredients POMODORO: 2 tablespoons
olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground
black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta
cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup
olive oil SANDWICH: 2 loaves prepared garlic bread 8
slices provolone basil leaves (thinly
sliced, to serve)
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon
olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon
black pepper plus more for seasoning 4 ounces goat
cheese, crumbled 1/4 cup fresh basil, thinly
sliced
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package
sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in
olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon
black pepper 1 cup sharp white Cheddar
cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons
olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue
cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground
black pepper (to taste)
1/2 cup mild goat
cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch
slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon
olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground
black pepper
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon
black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar
cheese 1 bunch green onions, thinly
sliced 1 (56 - ounce) can
sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
2 skinless, boneless chicken breast halve, about 6 oz each
Olive oil Salt and
black pepper to taste 2
slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin
slices provolone
cheese 1/4 cup grated Parmesan
cheese Chopped parsley or chives for garnish
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin
olive oil 3 Tablespoons freshly grated parmigiano - reggiano
cheese Whole nutmeg (I used ground nutmeg) Salt
Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread
slices) Vegetable oil
1 bunch green onions, thinly
sliced 1 cup grated Parmesan
cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground
black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons
olive oil
For the skillet: 1 1/2 tablespoons extra virgin
olive oil 1 red bell pepper, thinly
sliced 1 yellow bell pepper, thinly
sliced 1 green bell pepper, thinly
sliced 1 red onion, thinly
sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can
black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar
cheese Freshly chopped cilantro for serving (optional)
4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan
cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp
olive oil 1/4 tsp sea salt 1/4 tsp freshly ground
black pepper 1 loaf French bread, toasted and
sliced
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp
olive oil S&P to taste Batch of life changing vegan
cheese sauce (or
cheese of your choice) 1/3 cup
black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin
olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces
sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan
cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped
Cooking Spray 2 - 4 cloves of minced garlic 16
slices of pepperoni, coarsely chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of chopped fresh basil (or 1/2 tsp of dried) 2 teaspoons
olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground
black pepper 1 cup shredded part skim mozzarella
cheese
1 (16 - ounce) package vacuum - packed gnocchi (such as Vigo) 2 teaspoons
olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and
sliced 1 cup thinly
sliced fennel 1 cup thinly
sliced red bell pepper 1 cup thinly
sliced onion 1/2 cup (2 ounces) freshly grated Asiago
cheese 1/8 teaspoon freshly ground
black pepper 2 tablespoons chopped fresh flat - leaf parsley
1 large spaghetti squash 2 tablespoons
olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground
black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or
sliced green onion 1/2 cup sour cream 3/4 cup cottage
cheese 1/2 cup coarsely grated Parmesan
cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
1 tablespoon
olive oil 1 large leek, light green and white portions 1 large shallot,
sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground
black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes,
sliced thin and drained on paper towels 2 cups shredded cheddar
cheese 3 eggs, beaten
Canned vegetarian refried beans (thinned with a little water if need be), thinly shredded lettuce and
sliced tomatoes, and
black olives in a wrap; optional, add grated Cheddar - style nondairy
cheese and / or salsa.
1 lb pizza dough, at room temperature Half a large red onion, thinly
sliced 2 garlic cloves, minced 1 cup
sliced mushrooms Salt and
black pepper to taste 1 tablespoon
olive oil 8 oz mozzarella,
sliced thin 1/2 cup feta
cheese 1 cup arugula 1 teaspoon lemon juice
150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly
sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage
cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into
slices Sumac to sprinkle Ground
black pepper 1 tablespoon good quality extra virgin
olive oil Half a lemon
For pizza 1/4 cup
olive oil 1 pound assorted heirloom tomatoes,
sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash,
sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon
black pepper 4 ounces Fontina
cheese, grated
3 or 4 tablespoons
olive oil 1/2 pound fresh whole wheat pasta, preferably fettucine, or other long flat noodle 1 bunch kale, washed, stems removed and shredded 1 onion, chopped 3 cloves garlic, peeled and
sliced Red pepper flakes (optional) 1/2 cup shredded fontina
cheese Kosher salt and fresh
black pepper
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can
black olives,
sliced 3 cups (12oz) nonfat shredded cheddar
cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
1 teaspoon extra-virgin
olive oil 3 spicy or sweet Italian chicken sausage links, thinly
sliced 1/2 cup sun - dried tomatoes
olive oil, drained, patted dry, and thinly
sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground
black pepper 2 ounces goat
cheese 2 tablespoons extra-virgin
olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
Once you have the noodles cooked and drained, all you need to do is quickly blend up the dressing and toss it together with the noodles, feta
cheese, chopped cucumber, tomatoes, red onion and
sliced black olives.
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.
Spoon the other half of the pico de gallo in an even layer over the cotija
cheese, followed by the
sliced black olives, then pickled jalapenos (optional) and finally the
sliced green onion.