Not exact matches
1 pound
dry rotini pasta shape 2 cups, approximately, marinara sauce such as Prego 1 cup finely diced, lightly sautéed green pepper 1/2 cup thin
sliced, pepperoni Salt, pepper, garlic powder, to taste 1 1/2 cups shredded mozzarella
cheese
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere
cheese 2 - 3 heirloom tomatoes,
sliced (I used 5 small ones) sprinkle of sea salt, pepper and
dried thyme, or Provencal salt
carrots with nuttzo / / yogurt with cottage
cheese and amazing grass / / rice cakes with humus and cucumber / /
dried plums and apricots / / apple
slices
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon
dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone
cheese
1 boneless skinless chicken breast 2 tablespoons olive oil 1/2 teaspoon
dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons
sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan
cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon
dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
Chips and salsa,
cheese and crackers, crudités and hummus,
dried apple
slices, M&M s...
This chopped salad has all of that going for it and more with bosc pears,
sliced almonds,
dried cranberries, couscous, feta
cheese, cucumbers, tomatoes, baby spinach and romaine tossed together in a honey mustard...
2 tablespoons OLIVE OIL 2 cups thinly
sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon
dried DILL 1/2 teaspoon
dried ROSEMARY 1/2 teaspoon
dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE
CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
CHEESE SHREDS or cheddar
cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
minced garlic fresh cracked black pepper
dried basil havarti
cheese (once
slice per
slice of bread) olive oil
8
slices of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar
cheese 1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon
dry mustard 1 can cream of mushroom soup 3/4 cup of milk
1 1/2 pounds ground pork 1/4 cup
dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano
cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz
dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella
cheese 3/4 cup grated Parmesan
cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish,
sliced (optional)
Fresh greens from our garden, thinly
sliced dried figlets, tangy goat
cheese crumbles, strips of crispy prosciutto, and to top it off, an amazing Fig and Orange vinaigrette (homemade, of course — it tastes SO much better than store bought!).
dried oregano 1/2 cup very cold butter, cut into pats 1 cup buttermilk (or a little more) 2 cups cooked
sliced or crumbled breakfast sausage links 1 cup diced cheddar
cheese 3 Tbsp.
Chicken breast
sliced lengthwise about two thirds of the way through the chicken and then stuffed with goat
cheese and sun -
dried tomatoes
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon
dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack
cheese, divided (I use So Delicious cheddar - jack blend)
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo,
dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape tomatoes,
sliced in half 1 Cup of golden tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta
cheese Top with fresh avocado
While the soup is simmering, add the 2
slices of baguette to the oven for 5 minutes, cut a couple
slices of gruyere
cheese and queso Manchego, divide the
slices of
cheese on top of the toasted breads, season with a little
dried parsley and add the
slices of cheesy toast to the oven for about 8 minutes, until the
cheese is melted and has a lightly browned crust on top
In addition to plain, I will try two flavors: Rosemary and
sliced olives and then a sun
dried tomato with basil and parmesan
cheese.
Ingredients: 1/4 C mayonnaise 1 1/2 tsp steak seasoning 1/4 C Chipotle Barbecue Sauce 1 lb ground beef 4 bacon strips, cooked and crumbled 4
slices cheese 1 1/2 tsp
dried minced onion Directions: Mix together mayonnaise and barbecue sauce in a small bowl.
Ingredients 1 lb pork tenderloin,
dry rubbed, cooked,
sliced on the diagonal (see recipe below) Chopped lettuce Diced tomatoes Diced onions Shredded cheddar
cheese Barbeque sauce Ranch dressing Flour tortillas, warmed
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano
cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine,
dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread
slices) Vegetable oil
16 oz Cremini (baby portobello) mushrooms,
sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded
cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano
cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes,
dried thyme, and garlic powder for the topping
We love a salad of mixed greens, toasted pine nuts,
dried cranberries, grape tomatoes,
sliced baby carrots, and blue
cheese with a champagne vinaigrette at my house.
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly
sliced * 1/2 pound clean and
dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue
cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta
cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Stuffing mushrooms, washed,
dried, stems removed Cooking spray, such as Pam Pizza sauce, your favorite Spicy Italian sausage, casing removed Fontina
cheese slices, cut into 1 - inch squares Parmesan
cheese Mozarella
cheese slices, cut into small batons Italian parsley leaves for garnish Kosher salt
1 cup warm water 1 package
dry active yeast 1/2 teaspoon honey 2-1/2 cups all - purpose flour 1 teaspoon kosher salt 1/4 cup olive oil plus more for oiling bowl and sheet pan 1 red onion, thinly
sliced 1 teaspoon light brown sugar 1 Bosc pear, cored and thinly
sliced 1/2 cup blue
cheese, crumbled
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan
cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Cooking Spray 2 - 4 cloves of minced garlic 16
slices of pepperoni, coarsely chopped * 1/4 teaspoon of
dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of chopped fresh basil (or 1/2 tsp of
dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella
cheese
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons
dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or
sliced green onion 1/2 cup sour cream 3/4 cup cottage
cheese 1/2 cup coarsely grated Parmesan
cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
4 Medium Small Sized Beets 1/4 Cup Olive Oil 3 Ounce Log Semi Soft Goat
Cheese 4 Cups Baby Arugula 1 Small Red Onion, Thinly
Sliced Dressing: 1/4 Cup Olive Oil 2 - 3 Tablespoons White Balsamic Vinegar 1/2 Teaspoon
Dried Oregano Salt And Pepper
4 Cups Chopped Ripe Tomatoes 3 Cups Peeled & Chopped Cucumbers 2 Medium Red Onion, Peeled & Chopped (or
Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted &
Sliced in Half 4 Ounces Reduced Fat Feta
Cheese Dressing: 1/3 Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon
Dried Oregano
2 t. Dijon mustard 1 c. grated Gruyere
cheese 2 - 3 heirloom tomatoes,
sliced (I used 5 small ones) sprinkle of salt and pepper 2 t.
dried herbes de provence (or equal parts
dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)
8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms,
sliced 1/2 teaspoon salt 1/2 cup
dry white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan
cheese, divided 1/2 cup coarse
dry whole - wheat breadcrumbs (see Tip)
Thinly
sliced avocado, sun -
dried tomatoes, and vegan cream
cheese or hummus on whole grain bread or in a wrap.
1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot,
sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon
dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes,
sliced thin and drained on paper towels 2 cups shredded cheddar
cheese 3 eggs, beaten
Place half a
slice on the provolone
cheese on four pieces of bread followed by the sun
dried tomatoes and fresh spinach.
150g bag kale, washed and
dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and
dried 3 — 4 spring onions, thinly
sliced 50g pumpkin seeds, toasted in a
dry pan until they pop 150g low fat cottage
cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into
slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon
dried, crumbled 1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon
dried, crumbled 1/4 pound ham steak or thick ham
slices from deli, chopped (about 3/4 cup) 1/3 cup grated extra-sharp Cheddar
cheese (about 2 ounces) 1 tablespoon minced fresh parsley leaves Salt and pepper, to taste
4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1 tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms,
sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2 teaspoon
dried basil 5 eggs 1/3 cup skim milk 1 cup mozzarella
cheese, shredded Lots of salt and pepper, to taste
4 cups shredded napa cabbage (about 1/2 medium head) 1 crisp apple, thinly
sliced 2 large celery ribs, diced 1/2 cup
dried cranberries 1/2 cup pecans 2 ounces goat
cheese 1/4 cup extra-virgin olive oil salt and pepper to taste 4 teaspoons rice vinegar 4 teaspoons honey
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly
sliced 1/2 cup sun -
dried tomatoes olive oil, drained, patted
dry, and thinly
sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat
cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun -
dried tomato jar if you're feeling fancy.)
Ingredients: 2 cups almond meal 1 cup shredded mozzarella or other
cheese 1 teaspoon sea salt 1 1/2 teaspoons
dried rosemary 1 1/2 teaspoons
dried oregano 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 cup sundried tomatoes, finely
sliced 2 large eggs, separated 3 tablespoons extra-virgin oil
Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives, fine
slices of sun
dried tomato and roasted red and green peppers, topped with Monterey Jack and Mozzarella
cheese
Jim Bathie Ingredients Cooking spray 1 cup chopped broccoli 2 large eggs, beaten 2 tablespoons feta
cheese, crumbled 1/4 teaspoon
dried dill 2
slices rye bread, toasted.
Topped it with balsamic sauteed red onion,
sliced green olives, a bit of grated sun
dried tomato, pepperoni, feta and mozzeralla
cheese.
cereal with cashew milk / / carrots with Sunbutter / /
dried fruit / / apple
slices / / Siggi's yogurt with cocoa, cottage
cheese, and Amazing Grass
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun -
dried tomatoes packed in oil (pat
dry with paper towels) 1/2 cup finely chopped fresh basil 5
slices prosciutto, thinly
sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan
cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt