Sentences with phrase «oz of milk in»

I generally would always freeze a bag of milk with 4 - 8 oz of milk in it.

I've also begun pumping after morning feed and giving him an extra 1 - 1.5 oz of milk in addition to breastfeeding at his last feed before bt.

Children over 12 months old should not drink more than 16 to 24 oz of milk in 24 hours.

We give him about 4 oz of milk in sippy before bed (we backed that down from 6oz this month).

We had a couple sessions with a lactation consultant, but after an atypical session where he did actually stay awake, he took in only 1.5 oz of milk in 50 minutes.

Not exact matches

Another trick I did was put the apple grates in my nut milk bag and squeezed the liquid out from there and it gave me 8 oz of fresh apple juice!!

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

1 package white cake mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained if you don't want seeds in your cake 4 eggs, room temperature 1 cup vegetable oil 1/2 cup milk

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

3/4 C pineapple, chopped 2 other pieces seasonal fruit in any combo: 1 banana, peach, pear or green apple, 2 large handfuls of berries, or 2 kiwis 6 - 8 oz vanilla Greek yogurt splash lime juice 1 C unsweetened almond milk 1/2 C coconut water 2 Tbsp chia seeds

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Then add 12 oz of sweetened condensed milk in a thick - bottom sauce pan.

My coconut milk was in 13.5 oz cans so I didn't add the 1/2 cup of extra milk.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

I put splash of 1 % milk in bottom of glass 1 qt pyrex round bowl, cover the bottom and add 8 - 12 oz of white american (I tear off slices I have gotten from the deli) and microwave 1 minute.

Then add 8 oz of semi-sweet chocolate chips, 1 tablespoon of unsalted butter, and 5 oz of sweetened condensed milk in a mixing bowl and melt over bain - marie, hot water bath.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

We looked on this website for an almond milk recipe as we found this recipe in a magazine that sounded really yummy: Blend 6 oz of brewed coffee, add some almond milk with chocolate protein powder and ice.

Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

- In a blender (VitaMix was used for the recipe), add 1 can of organic coconut cream, 2 ounces of almonds milk, 1 oz.

According to Autumn, you can have 4 oz of free almond milk (1/2 cup = 4 oz) per day, however, if you've used it elsewhere in your day, you would count this as 1/4 yellow.

The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk

3 tins of full - fat coconut milk, chilled in the fridge overnight (700g total, or 24.5 oz) 4 tbsp icing sugar 2 tsp coffee extract a drop of vanilla extract

I used a bag of gf flour I'd mixed earlier (no idea what was in it, possibly some of the awful white starches) and added 3 oz of brown rice flour to make the 8 oz... Also used almond milk since that was what I had.

Ingredients: 6 bone - in chicken breast halves, skin removed (you could substitute chicken pieces of any kind) 1 tablespoon vegetable oil 2 cups sliced fresh mushrooms 1 medium onion, halved and sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups milk.

Then I added one 12 oz can of evaporated skim milk that I whisked a tablespoon of cornstarch in and stirred in 8 ounces of shredded cheddar cheese (2 %).

1/4 C no sugar almond milk / soy milk 1/2 oz cream cheese 1 packet stevia splash of vanilla small pinch of arrowroot to thick i just microwaved the cream cheese and milk until it was warm and stirred in the rest of the ingredients, taste like cream cheese icing, really good on top of the pancakes... which turned out amazing.

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

The former, exhibiting for the first time since its acquisition by Nestle last November, presented its new three - SKU line of coffee and organic whole milk blends in a multi — serve 46 oz.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.

Can you please clarify the size in weight (oz or g) of the can of full - fat coconut milk?

On their anniversary, when he was 10, he took them breakfast in bed — a 12 oz glass of milk for his pregnant mom, and a 12 oz glass of WINE for his dad!

WIC provides me with 4 gallons plus of milk, 1 1/2 lb of cheese, over 33 oz of cereal (fortified low sugar) 2 lbs of beans (4cans, 1 lb dried, or one 18 oz peanut butter), 3 46 oz containers of 100 % juice, $ 10 in fresh fruits and vegis 2 dozen eggs 6 5 - 6oz cans of tuna or salmon and 2 lbs of specific whole grain breads.

At some point, he decided he didn't really like boob but did get to a point where he would do bottle and would take in just enough 24 cal / oz milk (20 cal bm fortified w / formula) to meet his needs so he could just barely keep up on his weight and get rid of that annoying / uncomfortable / somewhat dangerous feeding tube.

I got a ton of just straight fore milk — up to 4 oz in like 15 min or so).

I did question if my milk supply was going down, but on a particular day, I had to pump because little Layla was too upset to latch on; lo and behold, I was able to pump out 4 oz of breast milk in a jiffy.

Mix in a bowl one egg, a teacupful of coconut or almond milk, 3 oz of grated cheese, 1 tbsp.

I also suggest investing in good storage bags and making sure they are sealed and lying flat to maximize storage space in the freezer, and recommend freezing some bags of milk in 1 oz increments so that you can have small amounts of milk as needed to «top off» feeds.

As one might expect, breast milk intake varied slightly with the baby's age, with it averaging slightly lower in the first month of life and then increasing up to between 26 and 28 oz (770 and 828 ml) until about 10 months of age.

My baby is 99 % + in length and drinks a higher than average (per your data) of pumped milk, 32 - 28 oz per day.

* Spills a 40 - oz in remembrance of comparatively pleasant breast milk - only poops.

«As has been pointed out to you, if a baby gets 2 oz of formula in the hospital while waiting for milk to arrive and then only breast feeds for the next year, they will be counted in the 70 % of those «on formula.

Soak the bread in the milk until softened, then add 4 fl oz (1/2 cup) of the reserved broth.

of milk I produced... even the 4 oz bag in my parent's freezer had a home in my app.

He currently takes 10 oz of formula already in addition to what he gets from breastfeeding (last time I went to a LC and he was weighed before / after feeding, he took in 2 oz of breast milk after a typical time at breast — 10 min each side).

1 cup of cracked wheat (soak in water about 30 mins) 1 potato 2 to 3 big pieces of boneless chicken 1 clove of garlic, chopped 1/2 teaspoon of black pepper (optional) pinch of salt (unsuitable for younger babies — read more here) 2 cups (16 fl oz) of milk 1 cup (8 fl oz) of water 1 tablespoon of butter

Since the traditional square shape of ice trays results in a cube too wide to drop into many bottles, these templates were designed to generate 1 oz «milk sticks» that can do the trick.