Not exact matches
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted
frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and
pepper to taste.
1 (3 - pound) pie pumpkin, or other
orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell
peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups
frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
I make a similar meatless chili in a crockpot (I make a LOT at once and
freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow /
orange sweet
peppers (I but at the farmer's market when fresh and cut up and
freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
[breakfast] the usual veggie packed scramble with whole wheat toast and a Laughing Cow on the side, this particular scramble had spinach, mushrooms, and
orange bell
pepper [lunch] a less picturesque version of this salad, let's blame that on the extra Feta [snack] protein shake with strawberry,
frozen banana, and vanilla protein powder [dinner] layered nachos (see recipe below) * unpictured snacks * half whole wheat bagel with PB, baked sweet potatoes
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated
orange zest 2 Tbsp freshly squeezed
orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half
frozen sweet corn and half
frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons
orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red
pepper flakes (or to taste) Salt and
Pepper 2 tablespoons canola oil Fresh chopped veggies or
frozen stir fry vegetables Directions: 1.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black
pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips
orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black
pepper to taste 1 cup
frozen peas 1 tablespoon apple cider vinegar
Salad: 2 cups fresh corn or
frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red,
orange, yellow, or green
pepper or any combination, diced 1 tsp fresh herbs of your choice, such as cilantro, parsley, basil or shiso (Japanese basil), chopped Salt and
pepper to taste
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red
pepper, seeds removed, diced 1
orange pepper, seeds removed, diced 1 cup corn
frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and
pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese
Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and
orange bell
pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of
frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne
pepper, 1 tsp ground
pepper.
2 onions, finely chopped 5 cloves of garlic, finely chopped 4
peppers, I used one each green, red, yellow and
orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup
frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne
pepper
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1
orange bell
pepper, diced 1 red bell
pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black
pepper 1/2 cup (125 mL) fresh or
frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
Ingredients: 6
orange peppers 1 cup of quinoa 2 cups water Olive oil 2 gloves of garlic, minced 1 onion, chopped 1 zucchini, chopped 1 teaspoons chili powder 1 teaspoon coriander 1 teaspoons cumin 1 16 oz can of black beans 1 16 oz can of diced tomatoes 1 cup
frozen corn Salt to taste A jar of your favorite salsa
Red and
orange vegetables: All fresh,
frozen, and canned red and
orange vegetables, cooked or raw: for example, tomatoes, red
peppers, carrots, sweet potatoes, winter squash, and pumpkin.
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons
orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red
pepper flakes (or to taste) Salt and
Pepper 2 tablespoons canola oil Fresh chopped veggies or
frozen stir fry vegetables Directions: 1.
1 can of black beans, rinsed and drained 1 large
orange bell
pepper 1 pint cherry tomatoes 2 cups corn (fresh or
frozen, thawed) 5 green -LSB-...]
Parmesan cheese Parsley Peaches Peanut butter, without additives Peanuts, fresh or roasted in their shells Pears Peas, dried split and fresh green Pecans
Peppers (green, yellow, red, and
orange) Pheasant, fresh or
frozen