Not exact matches
1 (12
oz)
package al fresco Buffalo Style & Blue Cheese Chicken Sausage, fully cooked,
sliced into 1/2» pieces
1 9 -
oz package Halloumi cheese, cut crosswise into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon, about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
Ingredients: 12 large shrimp, peeled, deveined and butterflied 1 8
oz package of cream cheese (regular or light), softened 1/2
package of onion dip seasoning 1/2
package of ranch seasoning 8 - 10 strips of thin
sliced bacon
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12
oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly
sliced 2 green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly
sliced (or 2
packages of store bought seitan,
sliced) 1/2 of a 15
oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly
sliced, approx. 3/4 cup
1/2 lb bite sized pasta cooked according to
package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini, cut into bite sized chunks 8
oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
Pizza: 2 fresh pizza dough balls 1/2 head shredded lettuce 1 minced onion 3/4
sliced dill pickles 1
package Kraft cheese
slices 1 bag of cheese blend 12 -14 cooked 4
oz hamburger patties
Ingredients - 1
package of Trader Joe's Pizza Dough - 5 - 6 tablespoons of Trader Joe's Pizza Sauce - 12
oz fresh mozzarella, thinly
sliced or torn into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes,
sliced - Olive oil, salt, and red pepper flakes to taste
Add 1 (8
oz)
package Baby Bella
sliced mushrooms and 1 large clove minced garlic.
Pepper - Beef Stir - Fry -------------- 1 (5
oz)
package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly
sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can
sliced water chestnuts, drained 3 ounces snow peas, trimmed
2 - 12
oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8
slices of bread vegan mayonnaise 4
slices tempeh bacon 4 large lettuce leaves 2 tomatoes
sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives — for garnishing the sandwich picks 16 cherry tomatoes
1 16
oz package of Polska Kielbasa / Polish Sausage,
sliced (I used the turkey version) 1 1/2 peppers,
sliced (I used 1/2 each of red, green and yellow peppers) 1 small onion,
sliced 3 cloves garlic, minced 2 Tbsp butter bay leaf (optional, but adds great flavor) salt and pepper 1 16
oz package of frozen pierogies
1 16
oz bag of Wild caught bay scallops 1 16
oz bag of 26 count shrimp, peeled and deveined 7
oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2
package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2
oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
2 pounds boneless, skinless chicken breasts 1 can diced tomatoes (14.5
oz) 1 can tomato sauce (14.5
oz) 1 onion thinly
sliced 4 - 6 garlic cloves, whole 1/2 cup balsamic vinegar 12 pitted kalamata olives palmful Italian herb mix (thyme, basil, rosemary, oregano) 1
package whole wheat spaghetti
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1
package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 -
oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
2 avocados 1
package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4
oz fresh white mushrooms,
sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
Frosting: 2 8 -
oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled,
sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork),
sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15
oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to
package directions (or make homemade: Smitten's recipe is easy) salt, to taste
4
oz sour cream (for day 7) 8
oz cream cheese 3 dozen eggs (or more) 8
oz package of string cheese 8
oz deli
sliced sharp cheddar cheese 1 lb butter 1 lb unsalted butter (if making bulletproof coffee) 4
oz mascarpone cheese (for the fettuccini on day 5)
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)
sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and
sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only),
sliced * 5 mushrooms, trimmed and
sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2
package (4
oz.)
2 (8 -
oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly
sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly
sliced 2 Portobello mushrooms, thinly
sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce)
package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
4 cups filtered water 2 tbsps white miso 1 tsp olive oil 1 tbsp ginger, minced 1 cup
sliced cremini mushrooms 1 tbsp toasted sesame oil 1 baby bok choy, leaves separated, stalks thinly
sliced 6
oz brown rice or buckwheat soba, cooked according to
package directions 1 lime 2 scallions, thinly
sliced 1 tbsp cilantro, chopped red chili flakes
2 chicken breasts (cut in small pieces) 1 small head of broccoli (cut in small florets) 1/2
package fresh mushrooms (
sliced) 1 handful Cherry Tomatoes (
sliced in half) 1 - 2 garlic cloves (crushed) 1/2 small onion (chopped) 1/2 cup Parmesan cheese 1 8
oz.
Serves: 1 Ingredients Greens (as many as desired) 1
slice turkey bacon (cooked as per
package direction) 4
oz / 1/2 Cup -LSB-...]
2 - 12
oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8
slices of bread vegan mayonnaise 4
slices tempeh bacon 4 large lettuce leaves 2 tomatoes
sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed...
Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5
slices of bacon, diced 2 1/4 cup jalapeno
slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8
oz)
package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.