Stuff about 1/4
cup spinach mixture into each pocket.
Not exact matches
If the
spinach and / or beet
mixture is too moist for handling, simply add about 1/4
cup of ground rolled oats to absorb the extra moisture.
Add 1/2
cup of spelt flour and 1/2
cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced
spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
I love serving this recipe & love chopping up 2
cups baby fresh
spinach & sauteing it with mushroom
mixture, for the stuffing.
Arrange 3 noodles over milk
mixture; top with half of squash
mixture, half of
spinach mixture, and 3/4
cup milk
mixture.
Mince or grate the garlic and add to the
spinach mixture along with the mayo and sour cream and 3/4
cup of the parmesan cheese, stir well.
If the
spinach and / or beet
mixture turned out too moist for handling, simply add about 1/4
cup of ground rolled oats to absorb the extra moisture.
Place one quarter of the
spinach leaves into the center and top with one - quarter of the fish
mixture (about one
cup).
Dividing evenly, roll up the
spinach mixture in the tortillas (about 1/3
cup per tortilla).
Divide the
spinach mixture among the 8
cups (they will be very full).
Arrange onion
mixture over cheese
mixture; spread 3/4 -
cup sauce over
spinach mixture.
Pour the
mixture into the prepared pan and distribute the
spinach, artichoke hearts, and 1/2
cup of the cheese evenly over the top.
Stir 1/2
cup of the cheese into the
spinach mixture and pour it into the prepared pan.
Pour about 3 tablespoons
spinach mixture in each
cup over frozen layer.
Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1
cup of Greek yogurt and the minced
spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
Cover the cheese with a scant 1/4
cup of the
spinach mixture.
Place 1 tortilla in the pan and fill with half of the
spinach artichoke
mixture and an additional 1/2
cup of baby
spinach - making sure to keep
mixture on one half of the tortilla.
To make enchiladas, add about a tablespoon of
spinach to center of 1 tortilla, Top with a tablespoon of cheese and just under 1/4
cup squash
mixture.
TO ASSEMBLE: Layer a
cup of
spinach on a plate, followed by 1/2
cup of quinoa
mixture, 1/4 of sweet potatoes and cilantro pesto to taste.
Pour about 1 1/2 tablespoons
spinach mixture in each
cup over frozen layer.
Meat
Mixture: * 1 - 2 lbs of ground beef or ground turkey * 1 small can black olives * 1/2
cup salsa * 1 13oz can of
spinach (or approx 2
cups fresh / cooked) * 1/2 tsp Garlic salt * 1/2 tsp Onion powder * dash of pepper * 1/2 tsp Franks Hot Sauce
Arrange 1/4
cup each of beef, carrot, cucumber
mixture, mushrooms, and Seasoned
Spinach over each serving.
Add 1/4
cup guacamole, scramble eggs, turkey, and bean /
spinach mixture.
To assemble your tacos, spread about a tablespoon of guacamole
mixture on half of each tortilla, layer with fresh
spinach, and finish with about 1/4
cup of the tofu «eggs».
Add the bread,
spinach, artichoke
mixture, brie, 1/4
cup Parmesan, and parsley and stir to combine.
On the side, mix the pesto and Greek yogurt, and add a quarter
cup of the
mixture into the
spinach before removing it from the heat.
Arrange 3 noodles over milk
mixture; top with half of squash
mixture, half of
spinach mixture, and 3/4
cup milk
mixture.
In a pre-greased muffin pan, add
spinach mixture to fill
cups about one - third to half - way.
Add the cannellini beans, nutritional yeast, 3
cups of the vegetable broth, the broccoli stalks,
spinach, and half of the cooked carrot
mixture to a blender.
Bkfst: 2 egg whites, one egg,
spinach and 1/4
cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage cheese or plain lowfat yogurt -3 / 4
cup (can't eat greek yogurt it bothers my stomach) Lunch: 3
cups salad greens,
mixture of carrot, red bell pepper, cucumber + 5 ounces of chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces of meat, 1.5
cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.
To serve, place 1/2
cup brown rice in a bowl and top with 1/4 the
spinach mixture, 1/4 the shredded carrots, 1/4 the bell pepper + mango.