12 jalapeno peppers, halved lengthwise and seeded 6 oz cream cheese, at room temperature 4 oz cheddar cheese, shredded 1/4 tsp garlic powder 1/2
cup plain bread crumbs
1/2
cup plain bread crumbs (I used whole wheat) 1/3 cup flat - leaf parsley, chopped 1/4 cup garlic and herb - marinated sun - dried tomatoes, chopped 2 cloves garlic, minced 2 eggs, at room temperature and lightly whisked 2 Tbsp.
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
ground chicken (I used breast meat) 1/4 cup grated parmesan cheese 1/4
cup plain bread crumbs 2 tsp.
INGREDIENTS 2 lbs lean ground beef 1 egg 1/2
cup plain bread crumbs 1/2 pkg onion soup mix 2 tbsp worcestershire sauce 1 tsp salt 1/2 tsp pepper
Not exact matches
Instead of white
bread, mix a
cup of whole wheat flour with 2
cups of
plain flour, or add rye.
photo: www.mccormick.com Broccoli Cauliflower Casserole Ingredients: 1/2
cup plain dry
bread crumbs 1/4
cup plus 2 tablespoo...
1 small can
plain tomato sauce 1/2 small onion 1 clove garlic, roughly chopped 30 medium sized green olives, pitted 3 tablespoons goat cheese, at room temperature 1 egg, lightly beaten 1/2
cup flour 1/2
cup Italian
bread crumbs 3/4
cup olive oil salt to taste
2 tablespoons walnuts 2 slices whole - wheat country
bread, crusts trimmed off 1
cup packed fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat
plain soy yogurt 2 tablespoons walnut or extra-virgin olive oil Salt and freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4
cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1
cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1
cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2
cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2
cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita
breads (omit and serve as a salad for gluten - free)
FOR THE
BREAD 1
cup all - purpose flour 1
cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2
cup pumpkin puree 1/2
cup light brown sugar 1/2
cup plain nonfat Greek yogurt 2 eggs 1/4
cup canola oil 1 teaspoon vanilla
4 1/2
Cups (20 1/4 ounces / 607.5 g) Unbleached high - gluten (% 14)
bread flour or all purpose flour, chilled (I used 3 1/2
cups plain flour and 1
cup of wholemeal flour)
Breading: 1
cup plain breadcrumbs 2 teaspoons dried thyme 1 teaspoon salt Several dashes fresh black pepper
1
cup bread crumbs,
plain or seasoned (or ground up crackers, corn flakes or favorite savory crumb topping) *
crispy pesto baked zucchini Ingredients about 4
cups thinly sliced yellow & zucchini squash 1/2
cup sliced yellow onion 1/2
cup pesto 1/2
cup plain canned tomato sauce 1/3
cup panko
bread crumbs 1/4
cup grated parmesan cheese drizzle of olive oil pesto: Instructions Notes.
french toast 1 ripe, 8 - inch banana (about 2/3
cup mashed) 1/2
cup plain plant milk (I used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices of sturdy
bread (such as whole grain sourdough)
•
Breading mixture (see recipe below) • 12 chicken drumsticks, skinless • 3 1/2
cups ice water • 1
cup plain low or non fat yoghurt • Spray oil
Breading mixture: • 1
cup breadcrumbs • 3/4
cup all - purpose flour • 1 tbsp chia seeds • 1 tbsp paprika • 1/2 tsp garlic powder • 1/8 tsp coarsely ground pepper • Red (cayenne) pepper to taste • 1/2 tsp dried thyme, crushed • 1/2 tsp dried basil, crushed • 1/2 tsp dried oregano, crushed
2 heaping tsp Warrior Force
plain protein powder 1 tsp milled chia seeds (you can also grind whole chia seeds in the coffee grinder) 1/2 tsp cinnamon 1/4 tsp cardomom 1/4 tsp nutmeg 1/2 tsp vanilla 1/4
cup unsweetened almond milk 4 slices GF or Sprouted Grain
bread Strawberries, lavender if desired for garnish
1/2
cup fresh
bread crumbs (I make crumbs from Ezekiel
bread) 6 large potatoes 1/2
cup soy milk, unsweetened,
plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped