Sentences with phrase «roasted up to a week»

Not exact matches

Roasting up a sizable batch of fruit is a great way to ensure that you'll have beautiful, healthy dessert for the week.

I made the spiced roasted tomato and lentil last week and cannelloni bream stew this week, both were so delicious and easy to heat up quickly after a long day at work.

It's always a great idea to roast up a variety of vegetables on the weekend, so that you have them ready to go into all kinds of meals throughout the week.

To speed up time, roast squash on Sunday that way you have roasted squash ready to go during the week for this recipTo speed up time, roast squash on Sunday that way you have roasted squash ready to go during the week for this recipto go during the week for this recipe.

The roasted strawberries can be made ahead, covered, and stored in the refrigerator for up to a week.

I was kind of busy this week so I had to make it in stages... I actually ended up cutting the carrots and tossing them with olive oil and cumin the night before I roasted them.

So, when I found some beautiful, locally grown beets from the farmers market this week, I roasted them up on the barbecue, being sure that I had leftovers to use in this greatRead more

Note: you can roast several heads of garlic together and store any leftovers in the refrigerator for up to one week.

But just as soon as I started to get back on track I cooked up this really simple Spaghetti and Roasted Vegetable Meal Prep to get me through the rest of the week.

Just this week, I've already whipped up my favorite spaghetti squash cakes and creamy autumn pasta, and I have plans to throw together this seriously addicting roasted butternut couscous salad, soooo I think it's safe to say my squash game is ON POINT this October.

So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)

Pile up enough protein and veggies for several days and add roasted veggies or salmon (or try other proteins) to your salads, sandwiches and snacks all week long.

These Balsamic Marshamllow + Thyme - Roasted Strawberry S'mores started as a simple way to use up some leftover berries from last week and turned into something so much more.

These carrots turned out so darn good I am thinking about roasting up a batch to snack of the rest of week.

I decided to branch out this week and make this roasted sweet potato, spinach, and grain salad, which I came across via this winter salad round - up on TheKitchn.

Roast the veg on a quiet day and freeze it, then later in the week you can use it to whip up these healthy, gluten - free fritters in just half - an - hour

For sure at some point this week, I want to try this new recipe for roasted Japanese eggplant with crushed tomatoes, pecorino and thyme that Brett Anderson picked up from the Phoenix chef Chris Bianco.

If you're new around these parts, I team up with Alexis from Hummusapien, Izzy from She Likes Food, Julia from The Roasted Root and Joanne from Eats Well with Others to bring you meal plans that feature nutritious and approachable options for dinner every week.

You can use pretty much any tomato - y base to make baked eggs but because I'm all about quick fixes during the week, I got Prego Italian Sauce (this Roasted Garlic & Herb flavor is the absolute bees knees) during my weekly Walmart run because it tastes homemade, has the perfect amount of sweetness to balance out its savory notes, and is gobbled up by Warren and the bambino with equal fervor.

I took a night out of my week to make up the light vegetable broth (which ended up requiring me to use my turkey roasting pan it had so many ingredients!)

Apart from tasting great and being very healthy for you too, I had two large pumpkins I bought a month or so ago that I had to use up before we left Umbria so last week I roasted both, and had a «pumpkin day» in my kitchen.

While roasting up some butternut squash for soup tonight I thought I would make these oatmeal almond bars to stave off the chocolatey cravings that have been happening in my kitchen this week.

Much like this week's Garlic and Sage Pork Chops, this roasted squash medley was a recipe that I created as a way to change up the usual preparation for the vegetables I served for my mother's birthday dinner.

Heads up: you're roasting 2 loins of pork for this recipe which would feed up to 12 for an entree but the sides are allowing 4 to 6 portions as the second loin is used for other meals / recipes being prepared later in the week.

I told you all that I had a way for you all to use up the roasted pumpkin I posted last week and well....

The Curried Cauliflower, all by itself, would be great to roast up to use for veggie tacos, salads or grain bowls throughout the week.

Last week I made a delicious roasted squash soup, but in order to ease in the concept of soup for dinner to my husband, I decided to whip up some of my trusty pizza dough to serve alongside.

When baked to maximum crispiness; i.e., all moisture removed, I store roasted chickpeas in a mason jar and I do not refrigerate them (so they'll stay crispy) up to one week.

But eventually, I ended up freezing most of it, roasting some for meals this week and steaming and pureeing the rest to use in baked goods.

I love prepping a few things for the week - I just made some almond butter freezer fudge, lots of cut up veggies, dip / dressing, and roasted a few pumpkins so need to use those up.

Last week we finally heated up the oven a bit to stuff roasted cauliflower with cilantro into pillow - y sweet potatoes with fresh chard, «easy» guacamole, fresh scallions and a creamy chipotle sauce.

I found some leftover raw broccoli and green beans while cleaning out the fridge the other day, and decided to roast them up to extend their shelf life and work them into salads and bowls throughout the week.

I've been giving my big boys a little extra time and attention the past few weeks as we lead up to the baby's arrival, and placing bowls of roasted spiced potatoes topped with shredded beef, jus and cheese curds — in other words, poutine — on the table definitely made their day.

That's exactly how it feels this week, a week in which I've taken hardly more than a moment each day to run out there and grab a snack for the beach - snap peas and raspberries, or dream up something quick and easy for dinner - roasted beets and kale over quinoa.

That's why for Week 2, you'll be roasting a big chicken in the oven, and divvying it up into a fresh cobb salad, soft tacos with south - of - the - border flair, a hearty soup, and an Asian - inspired stir - fry that's sure to satisfy.

I decided to take a bunch of sweet potatoes, roast them up, and make them the base of my meals for the week.

TIP: Use as a marinade on meats and roasted veggies for extra flavor!Will store in the fridge for up to 1 week but I recommend making a small batch each time it is needed for best flavor.

I told you all that I had a way for you all to use up the roasted pumpkin I posted last week and well....

You can store the roasted garlic spread in the fridge for up to one week, so adjust the recipe ingredients according to your preference.

However, this weekend, I was inspired to try something new, so I opened up a bag of mini red potatoes I had in my fridge that I had bought on sale last week and decided to roast them up with a mix of spices and herbs.

We usually roast sweet potatoes, peppers, and whatever else we have on hand and then simply store them in the fridge for use throughout the week — you can heat them up, dress them up, and add them to almost any dish — cutting down on prep time and cook time on a busy weeknight!

We fired up the grill earlier this week for chicken, so I threw on some bell peppers to roast them.

I like to cook a few things on Sundays that will last for the week, this is often roasted chicken, pulled pork, or chili that I can mix up with various toppings and side dishes.

An easy way to make sure you have veggies prepared all week, roasting up a big pan of mixed veggies can be kept in the fridge and re-heated at lunch or dinner time.

A few weeks ago, I decided to mix things up a bit and make this Roasted Beet and White Bean Hummus.

This week Sunday Supper has teamed up with Certified Angus Beef ® Brand to share gorgeous roasts and take the fear factor out of their preparation.

I LITERALLY just made my very first roast turkey a couple weeks ago, and used this recipe during my research on how NOT to screw it up!

You don't have to roast these specifically to use as lunch meats — just make them as a family dinner occasionally, slice up the leftovers, and your child will have a tasty, fresh sandwich all week long.

I bought every kind they had and went home and gave it to Dexter, a week later I notice that he became more playful and now that he is growing up I start to feed him the Freshpet Select Roasted Meals and he gets right happy when he hears the bag making noise.

The most critical aspect of feeding raw for puppies over 12 weeks is to follow a basic diet template: 50 to 80 percent muscle meat (ground, stew, thigh, breast, trim, roasts, steak); 10 to 40 percent raw meaty bones (chicken backs, necks, wings); 5 percent liver; 5 percent other offal (heart, kidney, spleen); up to 10 percent fish / seafood and raw goat milk, yogurt, pastured eggs; and up to 30 percent raw green tripe.