Sentences with phrase «cups mixed spinach»

STEAM: 1 cup chopped green beans 1 cup shelled edamame 2 cups mixed spinach and baby kale (or regular kale) 1 cup chopped zucchini

Not exact matches

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

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

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

For this smoothie (Serves: 2) I used: 2 cups unsweetened almond milk 2 cups of arugula and baby spinach mix 1 cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat

I took 1/2 cup of polenta and mixed it with fresh chopped spinach on the side, and topped it with 1/2 an ounce of cheddar cheese — my side dish was 6 smart points.

Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.

Just in my fruit smoothie I mix 1 cup fresh spinach, 1 tablespoon fresh ginger, turmeric, prunes, flaxseed meal, 1/4 cup fresh carrots, 5 lge strawberries and 1/2 cup blueberries I mix it with a cup of water.

For the filling: Mix together in a large bowl the spinach, ricotta, 1 cup of the Parmesan, salt and pepper to taste and a little nutmeg.

In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies.

My recipie: baby spinach or kale (or a mix of the 2) 1/2 to 1 cup Low fat kefir milk Assorted fruit Blend kefir and greens Add ground flax seed if you want.

ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (toSPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (tospinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)

For salad 1 cup walnuts 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper 5 ounces baby arugula & spinach mix 2 firm, crisp apples, cored and sliced thinly 1/2 cup crumbled blue cheese 1 whole pomegranate, seeded 2 tablespoons minced chives

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed drieSpinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed driespinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)

Possible Breakfasts: Crustless Spinach Quiche Spinach, Artichoke, Feta Breakfast Bake Make Ahead Detox Smoothies * 2 hard boiled eggs (0) and 1 cup mixed berries (0) Greek Yogurt with Berries, Nuts and Honey * Banana and Chocolate Chip Baked Oatmeal Cups * Blueberry Banana Baked Oatmeal Cups * Slow Cooker Chocolate Swirl Bread Individual Sausage Casseroles — Pioneer Woman

Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds

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

I put this in my vitamix and then one cup almond or coconut milk, two handfuls spinach or spring mix, a handful carrots.

can diced tomatoes 1 tsp basil 1 tsp oregano 8 cups vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball mix 2 eggs 1 tbsp canola oil 1/4 cup chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.

Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjust).

Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes and mix until well combined.

2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice

5 cups Mixed Baby Kale and Spinach, washed and dried 1/2 cup Dried Cranberries 1/3 cup Pine Nuts 1/3 cup Pumpkin Seeds 3 Tablespoons Chopped Cilantro 2 Large Oranges, peeled and sliced into small wedges

Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 cup of the dressing with the quinoa.

frozen chopped spinach, drained and thawed 1/2 cup creamed cottage cheese or crumbled feta cheese 1 cup milk 1/2 cups baking mix 3 large eggs 1 teaspoon lemon juice 1/4 teaspoon pepper 3 tbsp.

To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed

6 cups baby spinach or mixed salad greens 1 red onion, thinly sliced 1/2 pint cherry tomatoes, sliced in half 1 big, ripe avocado, diced 1/2 cup julienned carrot Freshly ground black pepper to taste

Mix together spinach and 3/4 cup mozzarella cheese and spoon into the indentation.

3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2 cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber, chopped into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana, chopped into big chunks

Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed

(I used 2 cups spinach, 2 cups of mixed berries, 1 cup oats, 1 date and water) Am I adding too much stuff?

crabmeat 3/4 cup roasted hazelnuts, coarsely chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) 1 1/2 cups thin fresh asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2 tablespoons sweet white onion, diced 4 eggs 2 2/3 cups milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnmix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnMix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnish

Mix artichoke hearts, spinach, mayo, parmesan cheese, and 2 cups of Monterey jack cheese in a bowl.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

4 filets of Wild Alaskan salmon 3 tablespoons virgin coconut oil 1 package of Salmon Seasoning Mix 2 cups raw spinach * optional: 1/2 fresh lemon

Pin It Ingredients: 2 cups loosely packed fresh kale, torn into bite - sized pieces 2 cups loosely packed baby spinach, torn into bite - sized pieces 1 cup shredded cabbage or coleslaw mix 10 raw, unsalted almonds, roughly chopped 3 strawberries, sliced 1... Continue Reading →

1 cup Full - Fat Coconut Milk 1 cup lightly packed Organic Kale, Spinach or Super Greens Mix 1/2 cup chopped Mango 1/2 cup chopped Pineapple 1 Small Frozen Banana (or 1/2 Large Banana) 1 teaspoon Vanilla Extract 1/4 cup Ice 1/4 -1 / 3 cup Water

Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4 cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1 cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie

2 cups dark leafy greens (I used a baby kale / spinach / Swiss chard salad mix from Whole Foods)- I freeze these so they never go bad!

To assemble the salad, toss the courgette and spinach or kale leaves into a mixing bowl and combine with 1/2 cup of dressing and 3/4 cup of dukkah.

6 ounces mixed tender greens and herbs (such as Swiss chard, baby spinach, kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10 cups)

2 Tablespoons olive oil or coconut oil 1/2 cup sliced onions 1/2 cup sliced carrots 1 cup red lentils, washed and drained 4 cups water or broth 1/2 cup coconut milk 2 Tablespoons miso 1 cup cooked brown rice or quinoa black pepper to taste handful of mixed greens (spinach, kale, etc..)

Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds

Combine ground chicken, egg, garlic, onion powder, Italian seasoning, crushed red pepper flakes, whole wheat breadcrumbs, 1/4 cup of marinara sauce, grated Parmesan cheese, and spinach in a medium size mixing bowl.

I mix up the ingredients based on what's in my refrigerator, but in general it contains two or three cups of spinach, frozen pineapple, berries, carrots, an apple, and two tablespoons of hemp seeds.

WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate

Add a cup of diced mixed vegetables, like onions, spinach, red bell peppers, and mushrooms.

Kale and Spinach Salad: In a big bowl, mix 1 cup of chopped kale with 1 cup of baby sSpinach Salad: In a big bowl, mix 1 cup of chopped kale with 1 cup of baby spinachspinach.