Added one
cup less chicken stock, it was very tasty!
Not exact matches
By adding beans to these lettuce
cups, you can use
less chicken meat which means
less saturated fat and cholesterol.
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box
Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your
Chicken Broth (I used College Inn) 3 cubes
chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your
chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls of wide egg noodles (about 2
cups) more or
less to your liking.
What's in it: 1 lb hot turkey (or
chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium
chicken broth (more or
less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
Baked BBQ Thighs INGREDIENTS: 10 skin - on, bone - in
chicken thighs 1
cup BBQ Sauce (more or
less) DIRECTIONS:
Make a marinade: For supermoist results, try this marinade for your next batch of grilled
chicken breasts: 1
cup canola mayo, 3 tablespoons
less - sodium soy sauce, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4
cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2
cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4
cups fresh basil leaves, packed (chopped will be
less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart
chicken stock or water
1
cup quinoa 2
cups chicken broth 1/4
cup soy sauce 1 tablespoon minced fresh ginger root 1 clove garlic, minced 1
cup frozen peas and carrots (add more or
less to taste)
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1
cup chopped onion 1
cup diagonally sliced carrot 1 green bell pepper, chopped 3
cups diced tomato 2
cups diced peeled butternut squash (about 1 small) 1/2
cup sliced mushrooms 1 zucchini, sliced 2
cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free,
less - sodium
chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2
cups small broccoli florets 2
cups thinly sliced collard greens 1/2
cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
balsamic vinegar 4 1/2
cups fat - free,
less - sodium
chicken broth 2 Tbsp.
all - purpose flour fat - free,
less - sodium
chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1
cup)-- I usually find these in the bulk aisle
* 2
cups organic whole milk (I used raw milk) * 2
cups organic heavy cream (preferably raw cream) * 3/4
cup organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or
less / more to taste - optional * 4 egg yolks, preferably from farm - fresh, pastured
chickens
Filed Under: Appetizers, Main Dish, Poultry Tagged With: 30 minutes or
less, appetizer, Asian,
Chicken, dairy free, delicious, dinner, easy, family friendly, featured, finger food, fun food, gluten free, kid approved, kid friendly, lettuce
cups, low - carb, quick and easy
Ingredients: 2 T butter 1 medium onion 4 C homemade stock,
chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt,
less if using canned stock 1 large bunch of sorrel leaves, (about 2
cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.
Mix the shredded
chicken with a little
less than 1/4
cup of BBQ sauce until well - combined and store to the side.
Ingredients 2
cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2
cups of
chicken stock2 more Tbsp olive oil1 1/2
cups of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt,
less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1
cup cubed French or Italian bread Soup: 2 teaspoons olive oil 1/3
cup finely chopped shallots 1/3
cup finely chopped celery 2 1/2
cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free,
less - sodium
chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
Rita Maas Ingredients 2 teaspoons canola oil 1/2
cup chopped shallots 3
cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2
cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3
cups fat - free,
less - sodium
chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.
Toss 3/4
cup Silver Swan soy sauce (or any kind, but this was what my family uses — it's made in the Philippines — and it adds a slightly sweeter flavor), 1
cup rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or
less depending on your heat sensitivity), 2 tablespoons palm sugar (if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece of ginger with 8
chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.
I also used
less chicken broth (about 5 - 6
cups) because I wanted a thick soup to pour over rice and cut down the garlic cloves to only two.
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8
cups lacinato kale, stems removed and chopped 2 Tbsp water 3
cups shredded
chicken (leftover or from a rotisserie
chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for
less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
Sliced onions, chipotle chiles, garlic cloves, and
chicken broth (
less than the recipe calls for, maybe 3/4
cup) go into a pan and brought up to a simmer.
1 pound organic
chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2
cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2
cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or
less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic
chicken broth sea salt to taste
Ingredients: 4
cups water 3
cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4
cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6
cups fat - free,
less - sodium
chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2
cups shredded cooked
chicken breast (about 1 pound) 1/2
cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2
cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
Frank's RedHot Original Cayenne Pepper Sauce 9
chicken wings, tips removed, drumettes and flats separated (see HG tips below) 1/4
cup BBQ sauce (with 45 calories or
less per 2 - tbsp.
2 - 3 boneless, skinless
chicken breasts — frozen is fine 8 - 10
cups water 2 big spoonfuls Better than Bullion (more or
less to taste) 1/2 onion, chopped 1 tsp fresh ginger, grated 3 - 4
cups carrots, chopped 2 - 3
cups celery, chopped 6 - 8 garlic cloves, minced 1 tsp ground turmeric 1 package riced cauliflower (fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T. dried basil 3 T. coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt, more or
less to taste 1/4 tsp black pepper, more or
less to taste
An extra handful of spinach is far
less than
chicken and even had the salad had enough greens I would have been fine but there was
less than a
cup.