Not exact matches
• 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
Crockpot Curry (makes 4 good - sized lunches) 2 small
sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of
diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp
dried)
Organic brown rice, tamari & olive oil, grilled
sweet potato,
diced red onions,
diced tomato, raw almonds, sunflower seeds,
dried herbs, cilantro & avocado
1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion,
diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium
potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or
dried)
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
2 tablespoons coconut oil 1/2 large onion,
diced 1 large carrot,
diced 1 celery stalk,
diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2
dried chipotle pepper or 2 tablespoons paprika (or to taste) 1
sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
2
sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped in little pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup
dried cranberries 1/4 cup peeled and finely
diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion,
diced 3 large carrots 3 large white
potatoes 2 large
sweet potatoes 1 tsp
dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (
dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves
3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3
sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion,
diced 2 tsp of oregano 2 tsp of
dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube
1 tablespoon olive oil 1/2 medium onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup
dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
ingredients
SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chi
SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, ch
POTATO CREAM CHEESE DUMP CAKE 1 large
sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chi
sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, ch
potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (
dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (
diced, chilled)
Top with
diced red pepper, greens, roasted
sweet potatoes,
dried cranberries, and sunflower seeds.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp
dried oregano 1 1/2 tsp
dried basil 1 tsp ground cumin 1/2 tsp
sweet paprika 1/2 pound waxy red
potatoes (ie New
potatoes)-- around 4 small ones, cleaned and cut in small
dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small
dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion,
diced 2 stalks celery,
diced 2 small
sweet potatoes,
diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp
dried oregano 1/2 tsp sea salt 1 1/2 cups corn kernels (frozen or fresh) 3 tbsp all purpose flour 2 cups stock 3 cups 2 % milk
1 tablespoon cumin powder 3/4 teaspoon ground coriander 1/4 teaspoon cinnamon 1/4 - 1/2 teaspoon cayenne pepper, depending on preferred spiciness 1 14.5 ounce can
diced tomatoes 5 cups water or vegetable stock, depending on preferred thickness 1 medium
sweet potato, chopped in 1/2 - inch pieces 2 15.5 ounce can black beans, drained and rinsed 1 cup
dry quinoa 1/2 cup chopped walnuts Salt and pepper, to taste
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup
dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large
sweet potato, peeled,
diced, steamed, mashed: yielding 2 cups mashed
sweet potato 1 cup finely
diced red onion 1/2 cup finely
diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp
dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed
sweet potato.
4 cups cooked black beans 4 cups roasted
sweet potato,
diced into 1/4 inch cubes 2 1/2 roasted red peppers,
diced 1/2 medium red onion,
diced 1 tomato,
diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon
dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste
for the tajine 1 large onion (230 g), chopped 2 big carrots (220 g), chopped 1
sweet potato (260 g), chopped 1/2 cup chopped pitted prunes (78 g) 1/2 cup chopped
dried apricots (77 g) 2 cups vegetable stock (480 ml) 1 (15 oz) can
diced roasted tomatoes 1/2 lemon, juiced chopped parsley and / or cilantro
2 tablespoons olive oil 1 red onion,
diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons
dried oregano 3 chipotles, seeded and chopped 1 1/2 lbs
sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to taste (about one lime was good for me)
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
4oz (1/2 cup) lean pork 4oz (1/2 cup)
sweet potato, peeled and
diced 1/2 small apple, peeled, cored and
diced 6 fl oz (3/4 cup) homemade chicken stock, apple juice or water pinch
dried sage.
Ingredients: 2
sweet potatoes or yams,
diced 1/2 yellow onion, sliced 1 (14oz) can of coconut milk 1 cup vegetable broth 2 garlic cloves, minced 1 tablespoon
dried basil salt and pepper, to taste Directions: Place -LSB-...]
Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small
sweet potatoes, peeled and
diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp
dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs
Add
diced sweet potato and
dried herbs, and cook for another minute.
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
INGREDIENTS 2
sweet potatoes, peeled and
diced 1 onion, chopped 3 or 4 sprigs of fresh thyme or 1 tsp
dried 1 tbsp olive oil 4 cups vegetable stock 1 ‑ 2 tbsp maple syrup 1/3 cup low fat sour cream salt and pepper to taste grated cheddar cheese for garnish