Sentences with phrase «chopped veggies into»

Slip finely chopped veggies into kid - pleasers like spaghetti sauce, tuna salad, and chicken soup.

Place all chopped veggies into a Ziploc bag or container and pour marinade over the top.

Add chopped veggies into a bowl and add olive oil to coat, next add turmeric, garlic powder, and a dash of salt and pepper and stir until everything looks evenly mixed.

All you have to do is pack your chopped veggies into a sanitized quart - sized mason jar.

Chop the remaining two stalks of celery, the avocado, and the red bell pepper into small chunks and mix the chopped veggies into the gazpacho.

Chop the veggies into match stick pieces.

Prep is minimal — chopping the veggies into big, imperfect chunks, which we all can handle no matter how dog - tired we are — and whisking up the dressing all quick like while the veggies roast in the oven.

From there, all you have to do is chop the veggies into big chunks, crumble the feta, snarf some of said feta before it hits the bowl (because cheese), do the same with the kalamata olives (snack time anyone?)

Clean and chop veggies into big, rough chunks.

Not exact matches

Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.

Add your chopped veggies and cream cheese to the slow cooker, and mix until well combined with the chicken broth (I like to dice the cream cheese into cubes to make it easier).

Chop up baby spinach and mix into your cheese sauce for a green - flecked dish, or for something more incognito, stir pureed veggies into the sauce (butternut squash hides well).

This way, we will eat the chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.

I just can't get into these salads — I dislike chopping veggies for work in the morning, but not sure how to let the veggies retain their flavors and not lose it overnight sitting in the fridge.

I chopped my veggies and pulsed them in because I like the dip to be chunkier, but if you like a smooth texture you could totally just dump it all at once into the food processor.

In this ingenious slow - cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Toss the roasted garlic into the quinoa, along with the roasted veggies, chopped fresh parsley, chives, dill, sprinkle over the toasted pumpkin seeds, and raisins.

It chops the veggies and beats the eggs, leaving you with nothing to do except pour the entire mixture into a dish and bake.

For example, I chopped up zucchini and other veggies into almost a mince so they would be discretely hanging out in the filling — like, «who me, a piece of squash?

Don't fool yourself into thinking those little bits of chopped veggies in Chinese takeout fried rice make it healthy.

My favorite is to do un-sushi for when I'm feeling lazy or sluggish and / or don't want the rice: I finely chop a bunch of raw veggies, add some ginger, lemon, soy sauce, or other spices, mash an avocado into it, add some salt, slap the whole thing in some nori, roll it up, and call it good.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

All the kitchen team has to do is chop up chicken and veggies and scoop the flavor into the pan instead of adding 17 different ingredients.

Or chop the veggies up into more bite - sized pieces and serve as a salad with a sprinkling of croutons and dollops of the aioli.

When both veggies are cool enough to handle, chop them up into small dices.

Place chopped veggies in a single layer onto the prepared baking sheet and put into the oven for 12 - 15 minutes or until tender.

First I chopped up all the veggies and pulsed the garlic and the ginger in our mini food processor into a coarse paste.

I chopped my potatoes roughly into 1 inch pieces and I still had soft chunks of potato in the soup (the other veggies stayed in tact, also.)

It chopped up all ingredients (frozen fruit, soft veggies) very quickly into a smooth drink.

Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

The veggies were cut into bite - sized pieces and tossed with roughly chopped Italian parsley and a red wine vinaigrette.

Use a big chopping board to cut veggies into bite size pieces.

Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of halfVeggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of halfveggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime

And all you really have to do with these veggies, is chop them into bite size chunks, and throw them in a baking dish, with a bit of coconut milk and coconut oil.

Sometimes, I repurpose dinner leftovers into new creations such as transforming fajita beef strips into baked sweet potato toppings, putting pasta, rice or grain remnants into a soup or chopping up leftover veggies to eat cold in a salad.

- Chop all of the veggies (cabbage, watermelon radish, celery and carrots) into small pieces and place in a large bowl.

Rinse all of your veggies and chop into equal sized pieces (mine were roughly 2 inches in size, and I simply halved the cherry tomatoes).

A few hours before serving salad, toss together pasta, veggies, and dressing; store (air - tight and chilled) until ready to serve; just before serving, chop basil and gently fold into salad.

4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)

Prep the veggies: Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid ® 3 - Speed Hand Blender, and pulse a few times until chopped into a small to medium dice.

Just go into zen mode chopping a few veggies and your vegan chicken noodle soup alternative will be ready in no time.

Pull the shrimp and veggies from the skewers, remove the tails, and chop the shrimp into bite sizes.

Chop the asparagus into thirds.Toss asparagus and kale with olive oil to coat the veggies well and roast in preheated oven for 10 minutes.

Soba noodles, tons of chopped veggies and a hearty serving of tofu turn this from an appetizer into a main course.

Savvy Subs and Adds: If you'd like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)

COMPLETE RECIPE: Mason Jar Ramen Soup Makes 4 large jars Ramen noodles (1 brick per serving) Broccoli (cut or break into bite size pieces) 8 green onions sliced Matchstick carrots Chopped cilantro Minced garlic * Any other veggies you might like...

Then I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir into a cake - like batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minutes.