Sentences with phrase «small handful of cheese»

Top with a small handful of cheese.

Garnish untoasted side of each slice of bread with fixings, then top each slice with a small handful of cheese (about 1 1/2 oz.)

To keep the stuffed peppers light and healthy, only a small handful of cheese is added.

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Ingredients: 1 package gluten free pasta shells 1/2 package (for the small shells) Punk Rawk Labs herb or original cheese Homemade red sauce or your go to jar with minimal ingredients Handful of fresh basil Sprinkle of nutritional yeast Optional: Sprinkle of breadcrumbs, gluten free option

Place the meatballs on top and garnish with a small sprinkling of parmesan cheese and a handful of Italian parsley.

Chicken tortillas: Take two small wholemeal flour tortillas, place one in a large frying pan and top it with sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry tomatoes and a small handful of shredded cheese.

Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).

Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small handful of fresh basil (chopped) a pinch of sea salt a pinch of lemon pepper

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

2 - 3 Heads of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of Fresh Parseley (chopped) Salt Pepper

Spread both halves of each English muffin with the goat cheese spread, place portobello on top, and finish with a small handful of arugula before pressing the top of the English muffin on.

Add a sprinkle of cheese, then a small handful of the shredded Barbacoa, then more cheese, and top with a second tortilla that has been lightly brushed with oil.

4 ounces arugula 8 ounces of thick - cut bacon Handful of grape tomatoes, halved or quartered (optional) Small amount of parmesan cheese, shaved with a vegetable peeler (optional) Aged balsamic vinegar Drizzle of olive oil Sea salt Freshly ground black pepper

Combine the bread crumbs, remaining parmesan, a small handful of the shredded cheese, and any seasonings you like (I threw in a little thyme, garlic powder, and red pepper flakes along with plenty of salt and pepper).

My adjustments were of the what's - on - hand variety: basil instead of thyme, and a handful of small chunks of leftover cheese — about half parm, but also oddbits of white and yellow cheddar and Havarti.

To make this vegetarian taco salad recipe vegan, just omit the feta cheese (you might want to throw in a handful of small pickled jalapeño slices to make up for feta's salty punch).

2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

Breakfast Scramble Recipe Serves: 5 Ingredients: 1/3 Cup Milk 2 Tablespoons Butter Handful of Chopped Green Onions 1/2 Cup Cheddar Cheese, Grated 5 Slices Bacon 6 Small»» [read more] «``

I purposely wrote the recipe to be dairy - free, but a small handful of salty, Mediterranean cheese is a wonderful addition to the dish.

Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded

Fillet of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel bulb, very finely chopped Small bunch chives, finely chopped A handful of dill, finely chopped A pinch of salt Good grinding of black pepper Squeeze of lemon juice

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then mecheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then mecheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then meCheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then mecheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

2 courgettes, grated 1/2 red onion, finely diced 150g black olives, cut into strips 2 eggs 150g flour 100g feta cheese salsa 200g cherry tomatoes, quartered 50g black olives cut into strips, as above 1/2 red onion, finely diced 1 small handful of basil 100 ml olive oil 25 ml white balsamic vinegar

2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a pinch of sugar 1 1/2 cups cilantro lemon juice / lemon zest small handful of feta cheese, crumbled

1 bunch of kale 1 can of chickpeas 1 Tablespoon of olive oil optional: cumin, smoked paprika 2 carrots 1 teaspoons of olive oil 1 - 2 teaspoons tahini 1 - 2 teaspoons lemon juice optional: 1 clove of garlic salt and pepper to taste optional: small handful of crumbled feta cheese

2 Tablespoons extra-virgin olive oil 1 Tablespoon lemon juice 2 large pinch of flaky salt 1/4 teaspoon freshly ground black pepper 2 or 3 large zucchinis 1 small bunch of basil / 1 big handful of basil leaves 2 Tablespoons cup pine nuts, toasted Small knob of Parmesan csmall bunch of basil / 1 big handful of basil leaves 2 Tablespoons cup pine nuts, toasted Small knob of Parmesan cSmall knob of Parmesan cheese

(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)

Divide the lettuce onto 4 plates and top with the roasted vegetables, about 2 tablespoons of goat cheese and a small handful of nuts.

Dot a small handful of sundried tomatoes on and bake until the cheese is melting.

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.

For instance, sometimes I just have a couple of handfuls of nuts and a slice of cheese, or small pile of sauerkraut.

Secondly, I found that a small wheel of camembert cheese melted, with about a small handful of blueberries, tastes great and is low carbs.

Make a small platter of cheeses, tuna, avocado, boiled eggs, berries with cream or a small handful of nuts.

Add a small handful of fresh blackberries, some thinly sliced onion, crumbled goat cheese and you're good to go.

Top a sweet potato with pumpkin seeds, wilted spinach, a small handful of nuts, and a sprinkle of goat cheese for a delicious meal that incorporates many of the items on this list.

Combine the bread crumbs, remaining parmesan, a small handful of the shredded cheese, and any seasonings you like (I threw in a little thyme, garlic powder, and red pepper flakes along with plenty of salt and pepper).

This small but mighty food processor will chop an onion, mince a handful of herbs or grind up parmesan cheese in seconds.

Pre-Crossfit — a small home - made «high energy» muffin and a coffee with whole milk Post-Crossfit — sweet potato fritter with a poached egg or a bowl of porridge with a sliced banana Lunch — home - made butternut squash soup and a wholemeal bagel with chicken, avocado and tomatoes Pre-run — a small banana with some good quality peanut butter Dinner — salmon fillet with cajun rice, green beans and brocolli Snacks — tea, coffee, small handful of nuts, cottage cheese on a wholemeal rice cake

Arrange each beet in a circular pattern on the plate, place a small handful of arugula on top of the beets, scatter the pistachios, pomegranate seeds and the goat cheese over the four plates and dress with the citrus dressing.

Serves 4 15 small, mixed - coloured beetroot, scrubbed, leaves trimmed off (any tender young leaves set aside) 2 large garlic cloves, left whole in their skins 50g hazelnuts 200g quinoa 400 ml vegetable stock 200g feta cheese, drained and roughly cubed 3 tbsp chives, chopped Handful of young beet leaves or chard leaves