Sentences with phrase «cups mixed veggies»

4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)

Fennel Seeds A large 1 Inch Piece of Ginger, grated 1 1/2 Cup Mix Veggies (I used cauliflower and carrot, chopped small) 5 cups Water 1 tsp Sea Salt, plus more to taste

Not exact matches

3 - 4 cups of mixed seasonal veggies of your choice (I use any combination of the following: cauliflower, broccoli, eggplant, red capsicum, snow peas, zucchini, carrot, broccolini, corn, bok choy...)

Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.

Also added a cup of frozen mixed veggies 45 minutes before completion for texture contrast and color.

Taking the «everything is better with butter» concept to heart, this recipe uses half a cup of the good stuff to be mixed with herbs before getting dolloped onto the salmon and veggies.

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

Once the veggies are slightly golden, slowly pour in hot water, about 1 cup at a time while mixing the veggies.

One thing we were not sure on though is if it is 1 cup all mixed together or 1 cup of pasta and then 1 cup of veggies.

Substitute 1 cup of frozen mixed veggies (the one with the corn and string beans) and sauté it with the other veggies.

Garbanzo Veggie Omelets (Yields 3 small) 1 cup Garbanzo Bean Flour 1 cup Water Mixed Veggies (diced) 1/8 cup Red Onion (optional) 1 tsp Apple Cider Vinegar 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Garlic Powder Salt & Pepper to taste Heat a 6 in.

In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggies

Add the vegetable broth, water, bay leaf, and 2 cups of frozen mixed veggies.

• 2 cups mixed greens • 3/4 cup veggies of your choice (try cucumbers and tomatoes) • 1/3 cup white beans, rinsed • 1/2 avocado, diced

frozen chopped broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones) 1 1/2 cups milk 3/4 cup baking mix 1/2 cups chopped onion 3 large eggs 1/2 cups chopped green pepper 1 teaspoon salt 1 cup shredded cheese (cheddar or Swiss plus Parmesan) 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 tablespoon fresh minced parsley

then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida.

1 - 2 cups frozen vegetable mix (depends on how much you want to make) or use fresh veggies, but precook a little so they are tender for serving

2 cans of refrigerated croissant dough (I used Trader Joe's brand) 1 cup cream cheese, softened 1/2 cup Greek yogurt 1 clove garlic, minced 1/2 packet Ranch dressing mix * 1/4 tsp black pepper 1/2 tsp celery seed 1/4 tsp paprika 2 cups chopped veggies of your choice **

We've called for a frozen - vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick - cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell... read more

Use leftover vegetables if you have them, or even frozen mixed vegetables instead of the peas and carrots (use 3 heaping cups of frozen veggies).

Biryani mix (I get this from the Indian supermarket) 3 cups brown rice Lots of veggies of your choice.

Combine meat, egg, crackers, chopped veggies, cheese, 1/2 cup BBQ sauce and molasses and mix together well until all ingredients are spread consistently throughout.

Add the veggies into the pot, mix well and pour in a cup of water, then bring it to a boil.

DIY version: For a similar refreshing mix packed with veggies, blend together a half cup each of spinach and kale, a quarter cup each of peeled sliced cucumber and chopped green bell pepper, a half cup of sliced banana, a tablespoon of fresh lime juice, one quarter cup unsweetened almond milk, one quarter cup water, three fresh mint leaves, and a handful of ice.

Add one cup of chopped mixed veggies.

Heres a good salad recipe: Mix 11/2 cups of salad greens with 3/4 cup of raw veggies like onions, bell peppers, carrots, broccoli, or cucumbers; drizzle with 2 tablespoons of low - cal bottled dressing.

• Take one cup quinoa and add two cups water • Bring to boil then turn off and let sit with cover for 45 minutes • Put quinoa in large bowl and mix in finely chopped ** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as kale or mushrooms.

Ingredients: 1 head cauliflower, chopped 1 lb carrots, chopped Water Spices Directions: - In a large pot, add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggies!

• Measure out 1/2 cup of Primal Kitchen ® Greek Dressing, and add it to the veggies, mixing everything together.

In a large bowl mix together the diced veggies, 2 cups whole black beans, and rosemary through salt.

Use leftover vegetables if you have them, or even frozen mixed vegetables instead of the peas and carrots (use 3 heaping cups of frozen veggies).

We've called for a frozen - vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick - cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell... read more

A typical cup of mixed veggies prepared with 1/2 tablespoon of oil or ghee, which is clarified butter; onions; garlic; and ginger provides only about 60 calories.

3 whole eggs (yes, including the super-healthy egg yolks) scrambled with TONS of veggies (onions, mushrooms, peppers, diced squash, and chopped spinach) 1 large chicken sausage (organic free range chicken with NO nitrates, nitrites, or preservatives... only chicken and spices) Half of a red grapefruit 1 large cup of yerba mate / green / mint tea (this is my new favorite tea I found at Whole Foods... it's a mix of yerba mate, green tea, and mint tea, and it's freakin amazing!)

12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish oil, 2 small sweet potatoes, 200 g of chicken breast, 1 / 4 lb grassfed beef patty, 1 cup basmati rice, 2 T almond butter, 2 slices turkey breast and 2 cups of mixed veggies (green beans, carrots and brussel sprouts).

Every day, eat a plate of mixed greens and a cup of starch - free veggies.

Breakfast would be 2 boiled eggs, half cup of rice and a viand (mix of meat and veggies).

She is getting 1/2 cup of kibble morning and night mixed with 1/2 cup of mixed veggies for bulk.

4 cups brown rice, can of mixed veggies, handful of oatmeal, half cup chicken fat, (not the grease) 2 scrambled eggs, 2 fish oil caps, maybe a chopped hotdog.

Two weeks ago I had 1/4 cup of mixed veggies left over and would've normally thrown it away because I think it «is too small to save» but froze it instead.