Sentences with phrase «extra chopped veggies»

Friday: Roasted Chicken Pot Pie (from the freezer) and a big romaine salad with extra chopped veggies with Thousand Island Dressing

I kept this recipe pretty basic, but feel free to add extras such as avocado, tofu, or extra chopped veggies.

Not exact matches

Add cut hard / soft boiled eggs, sliced chicken thighs, cilantro, sesame seeds, chopped green onion, desired veggies, and extra chili sauce if desired.

I had a small leftover bag of frozen peas, water chestnut and snap peas that I chopped finely and added in here just to use up and add extra veggies.

Tip: to help digestion, add 1 / 4c of extra water, and chop the veggies super-fine.

Mix in the chopped herbs and pepper, as well as any extra veggies.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Mix fresh greens with your favorite chopped veggies like red onion, carrots, cucumbers, and tomatoes, then other toppings such as toasted nuts, fruits and cheese, and top with shredded leftover chicken for extra protein.

Feel free to also add any extra veggies that sound good to the base recipe above — we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, corn, and grilled zucchini / squash in the Summer.

Serve in individual bowls with some raw veggies (I added chopped tomato, green pepper and cucumber), extra virgin olive oil and black pepper on top (optional).

Feel free to add any extra veggies that sound good to the base recipe above — we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, sweet corn, and grilled zucchini / squash in the Summer.

Prep Ahead Tip: This recipe can be made in about 15 - 20 minutes without any prep depending on how good your chopping skills are, but the veggies can definitely be chopped beforehand if you're extra short on time!

A few grinds of fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A few sprigs of fresh thyme and some chopped parsley A splash of EVOO, sherry vinegar and freshly chopped herbs (I like to use fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!

Make your meal prep their meal prep: If you're making veggies for dinner, chop up a few extra and put them in the steamer for a small batch of puree.

1 lb of lean ground meat (I usually use extra lean ground beef or bison) 1/2 cup rolled oats 2 eggs 1 cup grated or chopped veggies (I use a combo of grated carrot, chopped spinach, and grated zucchini) 1/4 cup parmesan cheese, grated 1/2 tsp garlic powder other dried herbs (optional)

And stir in some veggies, like chopped spinach or shredded zucchini, to pump up the volume and add extra nutrients.

For a plant - based meal, try a pulse — like white beans, lentils, or chickpeas — tossed with chopped veggies, Italian herb seasoning, lemon juice, balsamic vinegar, and extra virgin olive oil.

I save an extra bowl for chopped veggies for an easy Turkey Vegetable Soup to simmer the day after the big feast.

Ingredients 1 lb extra firm tofu, drained 1/4 cup nutritional yeast 1 1/2 tsp dijon mustard 1 tsp granulated onion powder 1 tsp granulated garlic powder 1/4 tsp turmeric sea salt to taste pepper, to taste 1 cup chopped veggies Instructions - Preheat oven to 4000 degrees.

We can chop extra veggies for a soup and make roast veg the day after.

Use the leftover grease to sauté chopped veggies (adding extra fat if necessary; butter, ghee, coconut oil, lard or tallow).

Purchase the soup of your choice, and then go home and add about 1/2 — 1 cup extra chopped / pureed veggies per serving.

Cook and slice up various meats, chop up veggies and put them in individual containers in the fridge, and make a bottle of salad dressing with extra virgin olive oil, apple cider vinegar, salt, and pepper.

It takes a bit of prep work chopping the veggies and then skewering them, but it is worth the extra effort for a delicious entree.