Feel free to toss in
diced sweet bell peppers, carrots, celery etc. along with your favorite beans to make this filling and nutritious.
Not exact matches
The Oh Captain, My Captain is made with their
sweet and savory sauce, cheese, pepperoni, spicy sausage, chicken,
bell peppers,
diced onions, and mild wing sauce on a garlic crust.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green
bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion,
diced large 3 cloves garlic, minced 1 heaping cup
sweet red
peppers,
diced large (or one red
bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black
pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
2 cups finely
diced baked ham 2 tablespoons
sweet pickle relish 1/4 cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely
diced 2 celery stalks, finely
diced Half a
bell pepper, finely
diced Salt and black
pepper to taste
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2
bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears
sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla chips
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red
bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and
diced 1/3 cup sliced red onion 1/2 cup chopped
sweet bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
I stuck with the celery and red onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I added some
diced mangoes,
sweet bell peppers, adobo chipotle
pepper, habanero, and jerk seasoning.
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each
diced asparagus,
sweet red
bell pepper,
sweet yellow
bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4»
dice 1/2 medium red onion, chopped 1 medium yellow onion, chopped 1 cup finely chopped
sweet bell peppers 5 cloves garlic, finely chopped 1 Serrano
pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium
sweet potato,
diced (~ 2 cups) 1/2 red
bell pepper, finely chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion,
diced 1 green
bell pepper,
diced 1 red
bell pepper,
diced 3 cloves garlic, minced 1 (4 ounce) can
diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red
bell pepper,
diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Powered with quinoa, chopped kale, protein - rich edamame,
diced bell peppers, hydrating grapes,
sweet corn, finely shredded carrots, crunchy pecans, flaked coconut and fresh cilantro.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions,
diced 1 large red
bell pepper,
diced 1 hot chili
pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon
sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes,
diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion,
diced 1 medium red
bell pepper,
diced 1
sweet potato, peeled and chopped into bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
For the topping: 2 carrots, peeled and grated 1 cup cooked black - eyed peas (other 1/2 can) 1 red
bell pepper, sliced or
diced 1/2 medium onion,
diced 1/2 medium
sweet potato, grated 4 green onions, minced 1 tsp crushed red
pepper 2T sunflower seeds
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
2 chicken breasts 4
sweet dumpling, carnival or acorn squash 1 medium butternut squash 11 red
bell peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch cilantro 1 large shallot,
diced 3 heads romaine lettuce 4 - 5 scallions 1/2 cup blue cheese crumbles 1 small jar tahini 1 cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1 red
bell pepper, seeded and
diced 1 green
bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots,
diced 1 celery stalk,
diced Sea salt Fresh ground
pepper 8 red, yellow and / or orange
bell peppers,
diced 1 large
sweet potato,
diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or
diced) Freshly chopped cilantro Seeded crackers of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red
bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne
pepper 1 can (14.5 ounces) petite
diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped
sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely
diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled,
diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
1 lb ground grass - fed beef 2 cups cubed
sweet potato or quartered baby reds 2 cups
diced red
bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion,
diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black
pepper to taste Optional: sliced green onions and chopped cilantro for finishing
1 1/2 cups chopped carrots 2 cups chopped
sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion,
diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic
diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh
diced tomatoes, avocados and cilantro to top the stew with.
4 red beets, 1 - inch
diced cubes 1 purple
bell pepper, cut into strips 2 japanese
sweet potatoes, 1 - inch
diced cubes 1 tablespoon olive oil salt and
pepper to taste 1 bunch kale, rough chop 3 carrots, peeled and grated into long strips
2 medium
sweet potatoes 1 tsp olive oil 1 tbsp finely chopped onion 1/2 small green
bell pepper, finely
diced pinch dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup) red grapes, quartered 2 tbsp grated Cheddar
Combine
diced watermelon with other vitamin C - containing ingredients such as
bell pepper and lime juice to make a
sweet and tangy salsa for the spicy grilled chicken.
ground 85 % lean turkey 1 tsp cumin 1 tsp cilantro 2 cloves garlic, minced 1 large
sweet potato, sliced thin 1/2 small red onion,
diced 1/2 cup yellow
bell pepper,
diced 1/2 cup green
bell pepper,
diced 1 jalapeno
pepper, minced 1 tomato,
diced 1/2 cup sliced black olives Wright salt, to taste Instructions: Preheat... Read More»
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch
dice 1
sweet onion, thinly sliced half moon 2 snall zucchini,
diced 1 red
bell pepper, seeded and
diced 3 Roma plum tomatoes,
diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can
diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked
pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1
bell pepper, seeded and cut in strips 1 eggplant, peeled and
diced 1/2 cup cauliflower florets 1 small
sweet potato, cooked and chopped 2...
One, as a dip; just don't make it quite as thick and add finely
diced sweet red, orange, or yellow
bell pepper, plus finely
diced ripe olives, along with minced onions.
Add the following ingredients into a bowl: 1 cup
diced tomatoes 0.5 cups of finely chopped parsley 0.5 cups of chopped
sweet onion 1 chopped yellow
bell pepper 1 cup of cooked organic lentils
2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (about 2 1/2 cups) 1/2 cup
diced sweet onion 1/2 cup
diced celery 1/2 small red
bell pepper, finely
diced 1/4 cup minced fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground black
pepper
4
sweet potatoes, cut lengthwise 1 lb ground beef (grass - fed if possible) 1 red
bell pepper,
diced 1 Tablespoon Chili Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt Additional salt and
pepper to taste fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (optional)
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large
sweet potatoes, peeled &
diced ● 5 tablespoons avocado oil ● 2
bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed &
diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded and
diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange
bell pepper, seeded and
diced 1 large
sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice,
diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground
pepper to taste
2 cups finely
diced baked ham 2 tablespoons
sweet pickle relish 1/4 cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely
diced 2 celery stalks, finely
diced Half a
bell pepper, finely
diced Salt and black
pepper to taste