Instead I took 1
tbsp plain tomato sauce + 1/2 tsp cornstarch to thicken it, and it came out just as good!
Not exact matches
1 cup leftover chicken breast, finely chopped 1 large green onion, finely chopped 3 small stalks of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4 cup toasted pecans or walnuts 2
Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup
plain greek yogurt 6 - 8 large round
tomatoes
6 eggs 6 pieces bacon, cooked and crumbled 1 stalk celery, chopped 2
TBSP chopped green onion 1 C cherry
tomatoes, halved 2 avocados 2
TBSP plain non-fat Greek yogurt salt and pepper to taste
2
tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed
tomatoes or
plain roasted
tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
1/2 cup
plain bread crumbs (I used whole wheat) 1/3 cup flat - leaf parsley, chopped 1/4 cup garlic and herb - marinated sun - dried
tomatoes, chopped 2 cloves garlic, minced 2 eggs, at room temperature and lightly whisked 2
Tbsp.
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1
tbsp light olive oil1 red onion, chopped2
tbsp plain flour2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml
tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2
tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need... 1 litre ovenproof dish
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1
tbsp light olive oil1 red onion, chopped2
tbsp plain flour2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon1 - 2 green chillies, chopped 5 cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml
tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2
tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need...
15g unsalted butter 2
tbsp sesame seeds: one for the tin, one for the topping 150g
plain flour 1
tbsp baking powder 3 large eggs Salt and black pepper 4
tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried
tomatoes, drained and finely diced 100g unsalted pistachios, toasted and chopped 15g flat - leaf parsley, chopped
Nutrition Facts Ingredients 1 medium eggplant 1 lb (450g) ground pork two small
tomatoes small onion garlic clove 7 oz (200g) shredded cheese 2 tps (30g)
plain yogurt 2 egg yolks 2
tbsp olive oil salt and pepper Instructions 1 Prep the vegetables: Dice
tomatoes, onion, garlic and slice the eggplant into thin strips.
3
Tbsp olive oil 12 oz sliced mushrooms 1 1/2 c prechopped celery and onion (6 oz) 10 oz baby spinach 2 c marinara sauce 24 oz prepared
plain or sun - dried
tomato and garlic polenta *, cut into 24 slices (1/4» - thick) 2 oz part - skim mozzarella, shredded (1/2 c)
6 cooked broccoli florets, chopped 6 grape / cherry
tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose /
plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you prefer 3
tbsp olive oil 1 egg, beaten
Serves 6 Serving Size: 4 Ingredients 12 Hardboiled egges (keep 7 yokes) 1/4 Cup 1 % Cottage Cheese 1/2 Cup 0 %
Plain Greek Yogurt 1
Tbsp chopped sun - dried
tomatoes -LSB-...]