Not exact matches
Add chicken to a large
ziplock bag or baking dish and cover with olive
oil and lime juice, then add in garlic.
Place the chicken tenders in a large
Ziplock bag along with lemon juice and olive
oil.
In a large
ziplock bag, add sweet potato fries, olive
oil, smoked paprika, oregano and salt.
If you don't have a food processor: In a large
ziplock bag, combine olive
oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin.
Add to a bowl or
ziplock bag and toss with the olive
oil, rosemary, salt and pepper until the potatoes are thoroughly coated in the
oil.
Place chicken breasts into a large bowl or
ziplock bag and add lemon pepper seasoning and
oil.
place in a
ziplock bag with 1 - 2 TBS olive
oil and 4 - 5 good shakes of garlic salt (you don't want the zuccs drenched in
oil, I've done as little as 1 tsp for 2 - 3 zuccs and it works great)
Preheat oven to 425F and place the chicken breast in a
ziplock bag with 2 tablespoons of olive
oil, garlic, dried thyme, 1/4 tsp pepper and 1/2 tsp salt.
2 tbsp Liquid Honey 2 tbsp Grainy Dijon Mustard 2 tbsp Balsamic Vinegar 1 tbsp Olive
Oil 1 tbsp Club House Garlic Plus Seasoning (or, 1 tsp minced garlic + 1 tsp salt + 1/2 tsp ground black pepper) 1 large or 2 small pork tenderloins Large
ziplock bag
Toss the sliced zucchini and the sliced sweet peppers with the olive
oil and the spices in a large
ziplock bag.
Add all the wet ingredients to your
ziplock bag first, add one drop essential
oil, then the dry rice so that the essential
oil can do its thing.
Yield: 1 - 2 servings You will need: cookie sheet, cooking
oil spray,
ziplock bag or bowl with a lid, knife and cutting board
Preheat oven to 425F and place the chicken breast in a
ziplock bag with 2 tablespoons of olive
oil, garlic, dried thyme, 1/4 tsp pepper and 1/2 tsp salt.