Sentences with phrase «mix of veggies»

This recipe is super flexible, pop in your favourite mix of veggies, grain and protein.

For lunch, «crab cakes and greens are a good mix of veggies and protein, but the cakes are still fried, so this should be more of an indulgence.»

Arame needs very little to taste great, but this bright mix of veggies and this crazy good dressing make it that much easier to enjoy!

I love foods with bold flavours and I wanted something that was slightly creamy and curry flavoured so I came up with this mix of veggies in a creamy yellow curry sauce.

Sweet corn and a mix of veggies smothered in cilantro, onion, garlic, lemon and lime is all you need to make this simple corn salad.

It's made with a delicious mix of veggies and topped with a fantastic vegan parmesan!

And it's always nice to have a mix of veggies and dip amongst all the sweet treats!

Wonderful vegan and gluten - free quiches made with a mix of veggies, chickpea flour and spices.

It is made with edamame, a mix of veggies with a super tasty, sweet and spicy dressing!

Super delicious vegan cream cheese spread made with cashews and a mix of veggies.

The mix of veggies can be varied depending on what you have on hand.

This low - cal salad is packed with protein and a rich mix of veggies, and perfectly combines sweet hoisin with spicy red pepper flakes for a burst of flavor.

Wow, sounds like a truly delicous mix of veggies and the dressing sounds amazing as well — I love the combination of ACV and tahini.

Not exact matches

The veggies are a nice mix of sweet potatoes, cauliflower, yellow carrots, and red onion and, coupled with the soup, finished off my meal nicely.2.

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I then make lots of roasted vegetables, normally this is a mix of carrots, squash and sweet potatoes as I find these taste the most delicious cold — they seem to get more delicious stored in the fridge whereas other veggies can go a bit soggy.

I go back and forth between oats (with banana and a nut butter mixed in) and a couple of eggs and a side of veggies.

If you still said green beans were better than asparagus... I may hagv ehad to end our friendship here Looks realy good and love that it is a mix of fall and srping veggies.

Giardiniera is a mix of chopped, pickled veggies like carrots, peppers, cauliflower, and celery, packed in seasoned oil.

They're literally just a mix of sautà © ed veggies, protein, an egg, and some sort of seasoning and sauce all sautà © ed together and put on top of greens.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.

Underneath that mound of creamy mashed sweet potatoes you'll find a filling layer of warm lentils, portobello mushrooms, and mixed veggies.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats

Deb — I added lots of extra veggies (zucchini, yellow squash, red pepper, extra tomatoes) because I had them... and just wanted to say THANK YOU because somehow this meal accomplished 2 things I previously thought impossible: 1) make my 3 year old voluntarily eat vegetables (he ate every different kind, amazing) 2) make both my children eat a «mixed - up» casserole.

I added some sriracha and used a bag of the mixed frozen veggies.

3 - 4 cups of mixed seasonal veggies of your choice (I use any combination of the following: cauliflower, broccoli, eggplant, red capsicum, snow peas, zucchini, carrot, broccolini, corn, bok choy...)

Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

It uses arame seaweed, which is a thin, stringy and not too pungent kind of seaweed, which mixes really well with the brown rice and veggies.

Mix all veggies with the dressing, add a few pinches of salt, and adjust the lemon juice / vinegar amount if needed.

In a large mixing bowl, combine sauteed veggies, lentils, seeds, oats, cream of wheat, spices, and tamari or salt.

They've got tons of good stuff inside too — eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.

First, the ingredients kept separating, and it was difficult to get an even mix of cheese, egg and veggies.

The marinade is a spicy mix of ginger, garlic, soy, and dijon and they can be skewered along with any of your favorite veggies.

Also added a cup of frozen mixed veggies 45 minutes before completion for texture contrast and color.

My best versions of homemade anything involved many cans of cream of chicken soup (or mushroom or celery...) mixed with frozen veggies, layered with other packaged or frozen foods, and topped with the magic ingredient — lots of CHEESE — to form some type of casserole.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

One of my secrets to a successful weekly meal prep is to include recipes that are versatile so they can be mixed and matched with the different veggies and carbs that I've also prepared during the same meal prep.

Toss the potatoes into a Dutch oven along with a 16 ounce bag of frozen mixed veggies.

Taking the «everything is better with butter» concept to heart, this recipe uses half a cup of the good stuff to be mixed with herbs before getting dolloped onto the salmon and veggies.

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

I started around 6 am and made a double batch of curried split pea soup with veggies and ham, a classic banana bread, homemade hot chocolate mix for the cold week to come, oatmeal and carrot muffins, and a crunchy apple and pear crisp.

The mushroom bolognese was full of flavour with a rich tomato sauce and I what I love the most about it is that some carrot noodles were mixed with the wheat tagliatelle which is such a clever way to sneak in extra veggies into your meal.

I am often trying to think of different spices to mix in with roasted veggies and never considered mint!

The recipe for that pasta is basically my Mushroom Cream Sauce recipe subbing mixed veggies instead of the mushrooms.

One thing we were not sure on though is if it is 1 cup all mixed together or 1 cup of pasta and then 1 cup of veggies.

I make almost the same soup except I add barley to mine and use a frozen mixed vegetable blend from Trader Joes instead of canned veggies.

Once veggies are soft add kale and rest of beans and mix then add bean puree and mix well.

This looks absolutely delicious and I love adding a healthy mix of protein + veggies to my clean eats meal.

Substitute 1 cup of frozen mixed veggies (the one with the corn and string beans) and sauté it with the other veggies.