Sentences with phrase «smaller side salads»

Pint - sized jars are good for smaller side salads.

«I usually stick to smaller side salads.»

You can also split these up to serve four smaller side salads.

Perfect for a light lunch or add a small side salad for a light dinner.

It came with a small side salad as well.

Because we try to eat low carb, the three of us just ate the zucchini boats along with a small side salad and we had leftovers for lunch the next day.

Make a small side salad to -LSB-...]

Basically, this salad has it all and is great as a smaller side salad but also hearty enough to serve as a main dish.

filet of braised cod Small side salad with olive oil dressing Glass of unsweetened iced tea Crème caramel for dessert

If you plan on getting a small side salad with a couple of veggies, opt for the smaller container (also a good tip if you're watching your waistline).

Nasi Goreng: Nasi Goreng is your traditional fried rice made with kecap manis (a thick soy sauce) served with a fried egg, some crispy fish crackers, and a small side salad.

The best comedor in Leon is Asados Pelibuey, which for less than $ 3 USD offers a meal of rice and beans, meat of choice, a small side salad and a tortilla, to which cheese can also be added.

Not exact matches

I made it on a whim as a small side dish just before dinner and ended up going back for seconds of the salad.

I toasted up some pieces of a locally fresh made pillowy pita bread to serve along side and had a small green salad — very filling and hearty.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

I served them as a side to a small sirloin steak and salad and both my husband and I loved them.

I should probably confess that while this salad is sized for 2 normal servings and 4 small side dish sized servings, I ate the entire thing in a sitting.

Great as a side to any dish, we paired it with venison and a small salad.

This salad is perfect as a small side but a larger portion could easily be eaten as an entree!

We served them with a small side Caesar salad — perfect meal!

Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

Serve smaller portions as a side salad or have a heartier portion as an easy light meal!

My kids always help me make «everything garlic bread» (see recipe below) and a small salad to serve on the side.

For this pretty side or meatless main salad, use medium and small squash for the best flavor.

Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage Virtually Homemade: Sweet Potato Casserole with Walnuts Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Food For My Family: Honey - Roasted Cauliflower with Pine Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

We headed to the Yard House for lunch (my technical break - fast / 1st meal of the day) where I ordered a lamb burger (no feta cream cheese because I'm dairy free, arugula, caramelized jalapeño shallot relish served separately so I could control my portion, a side of steamed of steamed veggies, and a small salad).

Serve it in larger portions as a main - dish salad, or in smaller portions as a substantial side salad.

Entirely vegetarian and incredibly vegan friendly, this book is split into sections such as satisfying soups, sumptuous salads, nourishing mains, simple sides + small plates, and savory + sweet snacks.

Feed Me Phoebe: Almond - Sesame Noodles with Kelp Pasta Weelicious: Lemony Quinoa Salad Jeanette's Healthy Living: «Mixed Bag» Kale Salad Big Girls, Small Kitchen: Creamy Mango Pudding Cooking With Elise: Macerated Berries with Creamy Fruit Dip Devour: Four Reasons Not to Turn on Your Oven Dishin & Dishes: Herbed Yogurt Cheese Taste With The Eyes: Fennel, Mushroom, Watercress, Parmesan and Walnut Salad Virtually Homemade: Frozen Raspberry Cheesecake FN Dish: A Whole Week of No - Cook Sides

Dishin & Dishes: Brussels Sprouts Gratin Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette Red or Green: Spicy Skillet Brussels Sprouts with Bacon Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer - Glazed Onions Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash Dishing: Brussels Sprouts with Plain Omelette Devour: Chefs» Best Brussels Sprouts Weelicious: Shredded Brussels Sprouts with Poppy Seeds FN Dish: Thanksgiving's Finest Brussels Sprouts Sides

Enjoy a small portion of this salad as a hearty side, or load up your plate for a filling main dish portion.

Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side).

We set ourselves apart by offering a wide selection of dry - and wet - aged sizes and cuts of USDA Prime beef, and other flavorful dishes, including daily - featured selections of fresh seafood, salads, delicious appetizers, innovative steakhouse Small Plates, family - style sides and tempting desserts made from scratch.

Love having a small fresh green salad on the side and tabbouleh works brilliantly.

small bites & sides Avocado, Spinach, & Artichoke Dip Cauliflower & Leek Gratin Fall Roasted Veg + Creamy Balsamic & Sage Hemp Sauce Garlic & Lemon Quinoa Stuffed Bell Peppers w / Broccoli Rabe Greek Style Parsnip Fries Hummus & Tabbouleh Millet Stuffing w / Rosemary Roasted Squash + Chestnut Sauté + Gravy Savory Sweet Potato & Rosemary Tarts Shiitake Tofu Lettuce Cups Skillet Potato Socca w / Honey Mustard Spring Greens Smoky Pecan Dip Spicy Watermelon & Jicama Salad

Created by Chef Trevino, formerly of Dos Caminos and Dream Downtown, the menu consists of shareable guacamoles, salsas and ceviche, small plates, fresh salads, a variety of tacos and quesadillas, large format main dishes, authentic market sides and tempting desserts.

After it makes its way to NYC, the Zwicker has a date with a dock in Brooklyn to get fitted out with the restaurant and bar equipment it'll need to serve oysters, small sides (charcuterie from Firth's farm, salads, possibly french fries), and drinks.

Limit yourself to two small slices of pizza with a side salad, order small cuts of meat, and eat just half of creamy, cheesy sides.

But whatever you eat, try your best to start off with a small green salad, or add a side of sauteed greens to your meal.

Before you go with the default side of fries, ask whether you can substitute a small salad or a plate of steamed vegetables.

For dinner, choose a cut of meat, poultry or seafood with a side of vegetables and a small garden salad.

A simple salad loaded with lots of fresh veggies and an easy dressing makes this great for a meal on its own or a delicious side dish!Did you know that couscous is just small beads of pasta made from semolina.

Sometimes it can be as simple as getting people to start their menu planning with the starchy dish (are we going to have potatoes (sweet or white), brown rice, ww pasta or quinoa) and then the non-starchy vegetable (mixing bowl sized salad, half a bunch of broccoli, steamed kale with balsamic / dijon dressing, etc.) and then lastly what small side of meat to have with it.

yesterday I ate for breakfast, 2 eggs, with spinach, Colby cheese and bacon on the side 0carbs, then for lunch ceasar salad with salmon which gave me 3 carbs, then dinner a lean small hamburger with half avocado which total all day I only had 6 carbs, 92 protein and 64 fat I am missing carbs and don't know how to add them to my diet.

So you could enjoy as a small side dish or perhaps topped on a salad or tossed with some rice.

Fill your plate with veggies first: Crowd your plate with roasted veggies, side salad, etc. — first, then add in the starchier carbohydrate focused dishes in smaller portions on the side.

An example: fruit and oatmeal at breakfast (with milk), salad greens and chopped veggies (with chopped chicken breast and cheese) for lunch and a side of mashed potatoes (with butter) and large serving (1/2 plate) of vegetables with a small serving of salmon for dinner.

I still ask for my salad dressing on the side, but I pour a small amount onto my salad to lightly dress it myself.

In a given week, if a patient is enjoying a couple of sides of steamed broccoli, a few servings of sauerkraut, and several small salads containing spinach and kale, that shouldn't be a problem.

According to my gal pals, the salads are tasty too, although portions are on the smaller side.