Sentences with phrase «tablespoon fat»

Remove all but 1 tablespoon fat from skillet; return to medium heat.

Pour off excess fat, leaving about 1 tablespoon fat in skillet.

Pour off all but 2 tablespoons fat from pan.

Heat reserved 3 tablespoons fat in heavy large skillet over medium - high heat.

Replace 8 tablespoons (1 stick) butter with one of the following: 8 tablespoons (1 stick) Fleischmann's unsalted margarine 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread 8 tablespoons Spectrum Organic Shortening 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice

1 Pound Cooked Chicken Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper

Save Print Thai Curry Soup Recipe type: Soup Serves: 3 servings Ingredients 1 onion, chopped 1 clove of garlic, minced 4 stalks celery, thinly sliced 1/2 red pepper, chopped 1/2 green pepper, chopped 4 cups low sodium chicken stock 12 ounces winter squash, cooked and pureed 1/2 cup fresh cilantro, chopped 3 boneless skinless chicken breasts, thinly sliced 1 tablespoon Fat Flush Curry seasoning (Fat Flush Cookbook, pg.

While the eggplant is working, dice the onion and garlic and add to a large pan over medium — medium - low heat with a couple Tablespoons fat.

Chuck the shredded lamb under the broiler with 1 - 2 additional Tablespoons fat for 5 — 7 minutes or until browned and crisped up a bit like carnitas.

Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes.

100 grams (3/4 cups) Ottos Naturals Cassava Flour (Get it here) 3 tablespoons arrowroot flour (Get it here) 1 tablespoon whole golden flax, finely ground * 1/4 -1 / 2 teaspoon salt (to taste) 3 tablespoons fat of choice (palm shortening, lard, ghee) 1/2 cup plus 2 tablespoons (150 ml) lukewarm water

4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded

Remove bacon to a paper - towel - lined plate, reserving 1 tablespoon fat in pan.

Pour off all but 3 tablespoons fat from the skillet.

Remove all but 1 tablespoon fat from the skillet and return to the burner; increase heat to medium - high.

Drain off all but 1 tablespoon fat and return the pan to the heat.

Drain off all but 1 tablespoon fat from the pot and add 1 tablespoon oil.

1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese

Heat reserved 1 tablespoon fat in 3 - quart saucepan over medium heat until hot.

Drain all but 2 tablespoons fat.

Transfer chicken to a plate and pour off all but 2 tablespoons fat from the pan.

2 cups nonfat, no - sugar - added vanilla frozen yogurt 1/4 cup almond milk 1/2 small avocado, peeled and seed removed 1/4 teaspoon mint extract 2 tablespoons fat - free whipped cream (optional) 1 natural maraschino cherry (optional, we use Tillen Farms)

Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 7 minutes.

Photo: Levi Brown Ingredients 3/4 cup strong green tea, chilled 1/8 teaspoon cayenne pepper Juice of 1 lemon (2 - 3 TBSP) 2 teaspoons agave nectar 1 small pear, skin on, cut into pieces 2 tablespoons fat - free plain yogurt 6 - 8 ice cubes Preparation.

Crust: 2 2/3 cups flour, half all purpose and half whole wheat pastry flour 1 teaspoon salt 2/3 cup organic canola oil or high - oleic safflower oil 6 tablespoons fat - free milk or soy milk 1 teaspoon milk and 1 teaspoon sugar, for brushing top crust

Ingredients: 1 bunch lacinato kale, center ribs removed, chopped 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided Kosher salt 2 small boneless skinless chicken breasts Coarse black pepper 3 slices turkey bacon 1 cup cherry or grape tomatoes (I used a mix of red and yellow), halved 1/2 ripe avocado, diced For the dressing: 2 tablespoons fat - free buttermilk 2 tablespoon Greek yogurt (I used non-fat, but you do you.)

Pour off all but 1 tablespoon fat and return the pan to the heat.

Here's my quick and easy ranch dressing dip: 1 Tablespoon ranch dressing mix (dry mix), 1 tablespoon reduced fat mayo, 2 tablespoons fat free Greek yogurt.

Ingredients: 3 large egg whites 1⁄4 teaspoon salt 1⁄8 teaspoon cream of tartar 1⁄4 cup plus 2 teaspoons sugar, divided 1⁄2 teaspoon vanilla extract 3⁄4 cup miniature semisweet chocolate chips 3 apricots, pitted and thinly sliced 6 ounces raspberries 4 tablespoons fat - free vanilla yogurt

For a heavenly smoothie that will have you convinced its dessert, blend one frozen banana, 1/2 cup chocolate almond milk, 1 tablespoon cocoa powder, 2 tablespoons fat - free Greek yogurt, 2 tablespoons almond butter, along with 1 teaspoon honey.

100 grams (3/4 cups) Ottos Naturals Cassava Flour (Get it here) 3 tablespoons arrowroot flour (Get it here) 1 tablespoon whole golden flax, finely ground * 1/4 -1 / 2 teaspoon salt (to taste) 3 tablespoons fat of choice (palm shortening, lard, ghee) 1/2 cup plus 2 tablespoons (150 ml) lukewarm water