Not exact matches
3 Make the filling: In a large bowl
mix the cooked quinoa, drained black beans, 2 cups of the
grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.
Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup
grated cheddar cheese (or more) Instructions In a large bowl,
mix chicken, jack cheese, chilis, sour cream, soup, and salsa.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp
Cheddar,
grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt
Mixed salad greens
12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature
Cheddar,
grated 2 tbsp
mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped
Lunch (348 calories) • 3 Tomato -
Cheddar Cheese Toasts • 2 cups
mixed greens • 1/2 cup cucumber slices • 1/4 cup
grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups
cheddar cheese (
grated) 3 cups Monterey Jack (
grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste)
MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
MIXED OLIVE RELISH: 2 cups
mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Chicken breast fillet pieces
mixed with a delicious Tikka sauce, sweetcorn, onion,
grated cheddar cheese and spices, and wrapped in a flour tortilla.
1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup
grated Mozzarella or
Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour
Mix or White Flour Fresh Parsley and Lemon, for garnish
What you need: 4 - 5 Wraps Meat of your choice 1 onion sliced 2 peppers 1 — 2 tsp paprika 1 tsp cumin 1 tsp tumeric Chopped tomatoes
mixed with thinly chopped chilli & shallots Sour cream
Grated cheddar cheese Lettuce leaves
Mix well, and then stir in cauliflower puree,
grated zucchini and red pepper and
cheddar cheese (reserving a little for topping).
as soon as the spinach is cooked, and while still hot, add to it 25g butter, the ricotta
mix, all the
grated Cheddar and 1/2 of the Parmesan,
mixing well; adjust salt and spices to your taste.
Lunch (348 calories) • 3 Tomato -
Cheddar Cheese Toasts • 2 cups
mixed greens • 1/2 cup cucumber slices • 1/4 cup
grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.
Ingredients (for 4 - 6 portions): 150g cooked rice or quinoa 100g brazil nuts 100g pecan nuts 100g walnuts 100g
grated mature
cheddar (optional) 100 ml vegetable stock 50g finely chopped shallots 50g chopped sundried tomatoes tbsp dried
mixed herbs tbsp dried sage 3 tbsp melted butter or oil
toppings 1 tsp peanut butter 1 tbsp frozen
mixed vegetables 30g beef, sliced
cheddar cheese,
grated (optional)