Bird's Eye has a package of
frozen sliced bell peppers and onions, which works perfectly in this recipe.
Not exact matches
bag
frozen sliced green, red, and yellow
bell peppers and onion may be substituted.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red
bell peppers (or rough equivalent in mini
bell peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups
frozen peas * 3 cups long grain rice * salt and pepper to taste
1 shallot, minced 3 stalks of celery, thinly
sliced 1 small head of broccoli, de-stemmed and roughly chopped 1
bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly
sliced 1 cup of
frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly
sliced * 1 cup
frozen corn, defrosted * 1 poblano or green
bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red
bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package
frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup
frozen corn 1/2 medium
bell pepper, diced 4 large leaves of fresh basil, chiffonaded
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red
bell pepper, diced 1/4 cup
frozen peas 1/4 cup carrot, very finely diced 1/2 green apple, finely diced 2 green onions, thinly
sliced
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly
sliced * 1 clove garlic, crushed * 1 red
bell pepper, cored, seeded, and thinly
sliced * 1 yellow
bell pepper, cored, seeded, and thinly
sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of
frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Ingredients 4 ounces dry chorizo,
sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red
bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly
sliced 6 large garlic cloves, thinly
sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package
frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag
frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red
bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno
slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)
Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and
sliced thin 1/2 green
bell pepper, cut into dipping - size strips 2 1/2 cups
frozen broccoli 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2 cup fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red
bell pepper, thinly
sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then
sliced crosswise into half moons 3/4 cup shelled edamame (If using
frozen edamame, thaw it according to the package directions.)
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red
bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red
bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow
bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup
frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2 cups shredded cabbage 1 cup cooked beans of choice, rinsed 1 bag
frozen corn 3
bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin
slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for
slicing and arranging jalapeños.
1 lb tofu (firm or extra-firm) 1 tbsp olive oil 1 large onion, chopped 1 large
bell pepper, chopped 1/4 cup fresh cilantro, chopped 1 clove garlic, minced 1 15 oz can tomatoes, chopped 1 15 oz can tomato sauce 2 tbsp chili powder 2 tsp ground cumin 1/2 tsp oregano 1 cup black olives,
sliced; 1 12 oz can corn or 10 - oz package
frozen cut corn 1 6 oz can green chilies (optional)
1 red onion,
sliced 1 fresh red chilli,
sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red
bell pepper (capsicum),
sliced into strips 3 spring onions,
sliced 2 cups of
frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup
frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
green beans, trimmed and cut into 1 - inch pieces (about 1 cup) · 2 medium carrot, diced (about ≤ cup) · 1 teaspoon salt · 1 red
bell pepper, seeded and thinly
sliced · 1 green
bell pepper, seeded and thinly
sliced · yellow onion, thinly
sliced · 1 cup homemade ketchup (recipe follows) · 1 cup
frozen peas · 1 cup pimiento - stuffed olives 1 Combine the chicken, broth, beer, onion, cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil.
WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of organic
frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with
sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with
sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion,
bell pepper, garlic, basil, sea salt and pepper
● 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
cayenne pepper 1 clove garlic, minced 1/2 avocado,
sliced 1/2 cup
frozen corn, thawed 1/4 red
bell pepper, finely chopped 1/2 shallot, finely chopped 1 tablespoon cilantro, finely chopped 2 tablespoons olive oil 1 tsp.