Combine the cauliflower, carrots, celery, olive oil, salt and
pepper in a zip top bag.
Not exact matches
Roast your bell
peppers either on a grill or under your broiler until they are charred on all sides and then quickly place
in a
zip top bag.
COMBINE the water or broth, vinegar, garlic, basil, thyme, mustard powder, and
pepper in a large
zip -
top plastic
bag.
Serves 4 2 portobello mushrooms, stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black
pepper 8 sm high - fiber whole grain dinner rolls 8 slices red onion 8 slices tomato PLACE the portobellos and vinaigrette
in a large
zip top bag.
Place the olive oil, garlic, parmesan, bread crumbs, salt and
pepper in a large
zip top bag.
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black
pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu
in a
zip -
top plastic
bag or glass dish.
Place
pepper halves
in a
zip -
top plastic
bag; seal.
Place vegetables
in a
zip top bag with the olive oil, 1 Tablespoon of balsamic glaze, salt and
pepper.
Preparation: Pack the margarine
in a
zip -
top bag with oregano, salt, and
pepper.
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black
pepper4 tablespoons olive oil, divided1 1/4 cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced
in half and toasted6 to 8 lettuce leavessalt and
pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce,
pepper, and 2 tablespoons olive oil
in a large
zip -
top bag; marinate
in the refrigerator for 30 minutes or up to 6 hours.
Place
pepper halves
in a
zip -
top plastic
bag, and seal.
To prepare chicken, combine the juice, soy sauce, ginger, lemon
pepper, and garlic
in a large
zip -
top plastic
bag.
Combine flour, salt, and
pepper in a large
zip -
top plastic
bag.
In a small bowl, combine whipped chive cream cheese and freshly ground black
pepper, stirring well; spoon into a heavy - duty
zip -
top plastic
bag.
Place the shrimp
in a large
zip -
top plastic
bag with the salt,
pepper, chili powder, paprika, and 2 tablespoons olive oil.
In a large
zip -
top plastic
bag, mix together soy sauce, brown sugar, vinegar, oil, garlic, ketchup, ginger and red
pepper flakes.