When I couldn't eat carbs / sugar, I'd have half an avocado, some feta, a boiled egg and
chopped tomato for breakfast.
I used
chopped tomato for a nice contra...
I have made this recipe many times and have sometimes substiuted a can of
chopped tomatoes for fresh and have added a small bottle of clam juice.
After baking I top these with
chopped tomatoes for a fresh pop of flavor and color.
One of the most tasty home made dishes I've made, even though I substituted petit plus for spinach, canned
chopped tomatoes for fresh and done my own mix of herbs, it was so tasty.
I like to serve my nachos with a bowl of cooling guacamole and
chopped tomatoes for a mouth - watering free for all and one that the whole family can get stuck into enthusiastically.
i just made this tonight... only subbed a few whole
chopped tomatoes for the sauce.
When in season, we recommend adding fresh
chopped tomatoes for a spin on tabbouleh.
It is entirely different than offering your baby a few slices of oranges or
chopped tomatoes for example.
When in season, we recommend adding fresh
chopped tomatoes for a spin on tabbouleh.
Each order will have individual components, such as having to
chop a tomato for a hamburger or grating cheese for an omelette.
Not exact matches
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon,
chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 1 onion,
chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 1 bell pepper, seeds and stem removed,
chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 2
tomatoes,
chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half
Chopped Italian parsley for
Chopped Italian parsley
for garnish
10 ripe sweet strawberries — divided 3 large heirloom
tomatoes — roughly
chopped 1 small bell pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried
tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more
for garnish
Then add
chopped tomatoes and vegetable stock and let simmer under a lid
for 15 - 20 minutes.
Add the
chopped tomatoes and the marinated fish pieces and cook slowly
for an additional 15 to 20 minutes, until the fish is cooked and tender.
For the warm salsa topping: put the
tomatoes, 1 cup
chopped onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.
Hi Kerrie, I'm so sorry but sadly there isn't a good enough substitute
for chopped tomatoes in this recipe.
I baked it at 375 F (equivalent to 190)
for approx 24 minutes, then added the toppings (
tomato paste,
chopped tomatoes, some swiss chard) and put it in
for another 5 minutes.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Add 8 - 10 roma
tomatoes (seeded and
chopped), cook
for about 20 min.
Leftover salsa,
tomatoes,
chopped onions, jalapeños, and all your favorite taco toppings make great mix - ins
for this soup.
Chopping is minimal
for this recipe, but you will need to cut up some
tomato, the avocado and your green onions.
For the vegetables, I started by
chopping 1/2 zucchini, 1 red pepper, and 1 red onion, which I combined with 1/2 pint tiny grape
tomatoes, some
chopped kalamata olives, and some minced parsley on a sheet pan.
Prep: Finely
chop 1 medium shallot, 2 — 3 T / Zest one lemon and
chop finely / Cut lemon in half
for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice,
tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be
chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth,
chopped kale or chard, thin spears of asparagus when in season.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale,
chopped fine * 1/2 cup
tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
Appetizers Sundried
Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food
for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian
Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed
Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with
Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini,
Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
We sacrificed a bunch three weeks ago,
chopped and dug them into
tomato beds
for their nitrogen.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely
chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced
tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives,
chopped or snipped,
for garnish
1) 3 avocados 2) 1 large
tomato 3) 1 medium onion 4) 1/2 lemon (
for lemon juice) 5) 1 small cup of
chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small cup of vegetable oil
Tomato Pepper
Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 min
Chops Season
chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 min
chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer
for 5 minutes.
This
chopped salad has all of that going
for it and more with bosc pears, sliced almonds, dried cranberries, couscous, feta cheese, cucumbers,
tomatoes, baby spinach and romaine tossed together in a honey mustard...
2 tablespoons olive oil 1 medium red onion,
chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled
tomatoes, drained and finely
chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
What I had in mind were simple cocktail snacks, and the menu included
tomato and onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally,
for the star of the meal, homemade scones topped with slices of ham and cheese, and finished with cream cheese and freshly
chopped chives.
1/2 cup cherry
tomatoes,
chopped 1/4 cup kalamata olives,
chopped 1/2 cup canned artichoke hearts,
chopped Lemon zest from 1 lemon Basil leaves,
for garnish Drizzle of olive oil,
for garnish
The red onions are a bit overpowering, but I omitted the
tomatoes (
for reason stated above) and the
chopped avocado and scallions because I didn't have any on hand.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced
tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving:
chopped green onions, shredded cheddar cheese, sour cream
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry
tomatoes (or
chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan,
chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons
chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed
tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Taste
for salt and spicing and add your chia seeds, lime juice and garnish with finely
chopped red onion, fresh coriander and
tomatoes before serving (remember to fish out your lime leaves and cinnamon stick).
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely
chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons
tomato paste * 1/4 cup raisins * 1/4 cup
chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry
tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives
for garnish
shoot
for 15 leaves 1 lb ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion,
chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice
tomatoes (our local grocery store has them now!)
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded,
chopped red
tomatoes 1 cup seeded,
chopped yellow
tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
For these savory scones, I added the
chopped kalamata olives and some
chopped sundried
tomatoes.
Sprinkle with 1 teaspoon
chopped rosemary and bake in the oven
for 15 minutes or until the
tomatoes are softened and bubbling.
sour cream,
for serving shredded lettuce,
for serving Roma
tomatoes, diced
for serving avocado or guacamole,
for serving fresh cilantro,
chopped for garnish
Now add
chopped tomatoes and cook on slow flame
for 5 minutes.
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium
tomato,
chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons
chopped fresh cilantro
Meal prepping includes washing salads,
chopping the veggies, grating the cheese, cutting and marinating the meat, etc... Make everything you can in advance — like
Tomato Sauce
for Chicken Parmesan dinner, or Honey Mustard Dressing
for your favorite lunch salad.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma
tomatoes, thinly sliced salt and freshly ground black pepper fresh basil,
chopped for garnish