Sentences with phrase «then chop your veggies»

The dressing — make it right in the bottom of a large bowl, then chop your veggies and add them and toss it all together.

Not exact matches

Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.

This way, we will eat the chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.

You want a pan-full of veggies and then equal parts honey and sriracha with some chopped up scallions to coat them.

I recommend making this on Saturday or Sunday and then serving as a sandwich (Brian's preference) or on top of a bed of greens and chopped veggies (my preference).

In this ingenious slow - cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot.

You start by chopping up all the veggies, then pouring a brine over everything and letting it sit overnight.

Marinade the chopped chicken breast and your favorite veggies in the mix for at least 15 minutes then thread them on skewers and grill them.

This salad takes very little time to make — all you have to do is chop the veggies and then throw them all together with a dressing based on olive oil, lemon and balsamic vinegar.

Chard is delicious chopped and sautéed with other veggies then used as a layer in lasagna.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

I don't have to spend time researching healthy ingredients, what fruits or veggies will taste best together, going to the market then coming home to chop and blend before finally enjoying.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

And then, chorizo tacos — no need to bother with meat seasonings if you use chorizo and then it's easy to chop up whatever fresh veggies are on hand for fillers.

We always used a jarred sauce (whole foods roasted veggie, or any brand four cheese is a good bet, and occasionally an arrabiatta if we're feeling ambitious and spicy) but the kicker is to chop up fresh veggies and saute first: zucchini, peppers, carrots, celery even — and then pour the sauce over it to heat it up.

Next time, I will chop the veggies and prep the food in the slow cooker the night before, then put in the slow cooker in the morning for 10 hours.

It's also perfect for planning ahead because you can have all the veggies chopped in the fridge, and then just toss the bread when you're ready to make this salad.

Then you can chop up whatever fresh veggies you like OR you can just use one of those pre-fab bags of frozen stir fry veggies.

Mix fresh greens with your favorite chopped veggies like red onion, carrots, cucumbers, and tomatoes, then other toppings such as toasted nuts, fruits and cheese, and top with shredded leftover chicken for extra protein.

Then chopped up a ton of fresh veggies.

Then add the vinaigrette to a bowl with the chopped veggies, herbs & feta and mix together.

The veggies here need to be chopped really finely and then softened in a hot oil with chilli added.

then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida.

All that you have to do to make it is chop up some herbs and veggies, rinse and drain some beans, mix the salad ingredients together, blend all the dressing ingredients in a blender, then mix the dressing with the salad and finish it off by topping it with sliced California Avocados.

You can rough chop your veggies, sauté them and then blend «em all together with some taco seasoning.

Pour the fine green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the coconut, give it a good stir and cook until the fine green beans and the sweet potatoes are soft and ready to eat.

I then washed and chopped my veggies, wrapped them in unbleached parchment paper and then wrapped them again in aluminum foil.

Fire up that grill and start chopping up all of your veggies and rosemary, put those in a bowl and set aside for later, then chop up that bacon.

Then I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir into a cake - like batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minuThen I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir into a cake - like batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minuthen add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minuthen spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minutes.

If you don't have a food processor, finely chop veggies then transfer into a mixing bowl, add canned tomatoes, lime juice, chili powder, and season with salt and pepper to taste and stir well.

Chop off the bottom of the stems (where they are joined) and chop them up a little and then throw them in the stir fry about 30 seconds before you turn off the heat (they will wilt with the heat of the rest of the veggiChop off the bottom of the stems (where they are joined) and chop them up a little and then throw them in the stir fry about 30 seconds before you turn off the heat (they will wilt with the heat of the rest of the veggichop them up a little and then throw them in the stir fry about 30 seconds before you turn off the heat (they will wilt with the heat of the rest of the veggies).

You pour in some water, raw veggies, and turn the dial to steam then simply switch it to chop once it's all cooked.

If you want to see the wholesome goodness in your dessert, feel free to leave your veggies grated or roughly chopped when adding them to baked goods, but if maximum stealth is the name of the game, then pureeing is the path to success.

«For a quick meal, I buy Wild Planet canned tuna and season it with Dijon mustard, balsamic vinegar, Italian herb seasoning, and lemon juice, then serve over a bed of green with chopped veggies, chickpeas, and sliced almonds.»

Do you find that every salad you make and every baked sweet potato you cook finds you standing at your chopping board cutting your veggies into the same shapes and sizes and then throwing them together in the same way?

Cook up a big batch of chopped veggies at the beginning of the week, then reheat a portion as you're frying up your free - range egg and nitrate - free sausage.

• Take one cup quinoa and add two cups water • Bring to boil then turn off and let sit with cover for 45 minutes • Put quinoa in large bowl and mix in finely chopped ** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as kale or mushrooms.

Chop your veggies, freeze fruits for smoothies, cook a whole chicken for the meat and then make some broth with the bones, hard - boil eggs, make pestos and vinaigrettes, and so on.

In this ingenious slow - cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot.

Then you can chop up whatever fresh veggies you like OR you can just use one of those pre-fab bags of frozen stir fry veggies.

Fire up that grill and start chopping up all of your veggies and rosemary, put those in a bowl and set aside for later, then chop up that bacon.

Once all the veggies are chopped, you'll just crumble the raw turkey into the crockpot bowl, open a few cans, and then dump them + the veggies and spices over the turkey, stir everything up, and press start!

Make authentic Italian antipasto: Chop meat, cheese and veggies into bite - size pieces, then add olive oil, fresh herbs and spices.

And then we'll add some chopped veggies, shredded chicken, and stock together to create our flavorful soup.

Then move on to the root vegetables by placing all the chopped veggies in a bowl and drizzling them with ample olive oil, and sprinkling salt and pepper to taste.

Then we got lazy from the steaming and just went with chopped veggies.

I then top the greens with a mix of colorful chopped raw veggies (think, snap peas, radishes, carrots, cabbage, peppers, etc.), roasted veggies (think, cauliflower, broccoli, sweet potato, butternut squash, etc.), and a grain (quinoa, brown rice, farro, etc.) to create a mixture of textures and colors.

I then have a healthy dinner about 2 - 3 hours later (lean meat, veggies - last night was a pork chop and green beans).

Pre-fill the tins with grated cheese, chopped veggies, and bits of bacon or other left over meats, then pour the stirred eggs on top.

Just pour a little water in the bottom, add chopped veggies on top, and then put it in the microwave for a minute or two.