6 ounces organic mozzarella cheese * 1 cup fresh sliced spinach 2 tablespoons organic feta cheese 1 can (2.25 ounces) sliced black olives 1/3 diced onion 1/2
cup quartered artichoke hearts 1 large mushroom (sliced) 1 cooked chicken breast (Optional, non keto - friendly ingredient: 5 sliced sun - dried tomatoes)
Not exact matches
1/2
cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2
cup nondairy milk Neutral vegetable oil, for frying 1 1/2
cups cooked frozen or canned
artichoke hearts, well drained and
quartered Lemon wedges, to serve
1 pound Jerusalem
Artichokes, peeled, rinsed and chopped 2 1/2
cups water 2 medium russett potatoes, scrubbed and
quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
can
quartered artichoke hearts, drained (in water, not oil) 1/2
cup dry white wine 1/2
cup chicken broth 1 Tbsp dijon mustard 1/2
cup half and half 1/4
cup grated Parmesan cheese Minced fresh parsley, for serving (or dry if you don't have fresh on hand)
1/2 pound dried elbow pasta 1
cup crumbled feta cheese 1/2
cup grated Jack cheese 1/2
cup grated Pecorino cheese 2 small shallots, minced 1
cup thawed frozen chopped spinach, thoroughly drained 3/4
cup canned
artichoke hearts, drained and
quartered 2
cups Mac Sauce (recipe follows) 1/2
cup panko (Japanese bread crumbs)
can water - packed
artichoke hearts, drained and
quartered 1
cup shredded part - skim mozzarella 3 Tbsp grated Parmesan cheese 1.
Next, add a splash of white wine and lemon juice to the pan along with two to three
quartered and trimmed
artichokes, a dash of salt, and a
cup of your broth of choice.
1/2 pound dried elbow pasta 1
cup crumbled feta cheese 1/2
cup grated Jack cheese 1/2
cup grated Pecorino cheese 2 small shallots, minced 1
cup thawed frozen chopped spinach, thoroughly drained 3/4
cup canned
artichoke hearts, drained and
quartered 2
cups Mac Sauce (recipe follows) 1/2
cup panko (Japanese bread crumbs)
1 pound Jerusalem
Artichokes, peeled, rinsed and chopped 2 1/2
cups water 2 medium russett potatoes, scrubbed and
quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
2
cups chopped eggplant 1
cup tomato sauce Pinch of crushed red peppers Pinch of sugar 1 pizza dough 1
cup tightly packed spinach 1/2 red bell pepper, seeded and thinly sliced 1/2
cup artichoke hearts 1/4
cup red onions, thinly sliced 1/4
cup pitted and
quartered black olives