Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2
tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch of red pepper flakes Salt and pepper to taste
Not exact matches
Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c
Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1
tsp Garlic 1
tsp minced
onion 1 - 2
tsp red pepper
flakes garlic salt, pepper, Oregano, Cayenne to taste
1/2 cup
dried buttermilk 2 TBS
dried parsley
flakes 1 TB
onion powder 1 TB garlic powder 1 TB
dried chopped
onion 2
tsp dried chives 2
tsp dried dill weed 2
tsp salt 2
tsp pepper
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper
flakes 1
tsp paprika 1/3 cup nutritional yeast
flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short,
dry pasta 1 cup fresh or frozen green peas
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm
onion, chopped 4 cloves garlic, sliced 1/4
tsp red - pepper
flakes 3/4 c
dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry tomatoes 1/4 c chopped basil leaves 1.
1 tbsp coconut oil 1
onion, chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2
tsp dried chilli
flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
I tried it slightly altered — cooked the carrots with the
onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8
tsp of each
dried basil, oregano, thyme, rosemary (that was fresh), and red pepper
flakes.
3 C
Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red
Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1
Tsp Chili Pepper
Flakes 1
Tsp Cinnamon
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow
onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli
flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small
onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2
tsp dry basil 1/2
tsp dry oregano pinch of rosemary pinch of red pepper
flakes 1/2
tsp kosher salt fresh ground pepper to taste
1
onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2
tsp dried) sea salt to taste (usually about 1/2
tsp) 1/2 -3 / 4
tsp red pepper
flakes (depending how spicy you like it) 1/2
tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup diced
onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1
tsp fresh ginger, grated (1/4 -1 / 2
tsp dry) 1/4
tsp red pepper
flakes 2
tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized
onion, diced 2
tsp of oregano 2
tsp of
dried parsley 1
tsp of cumin 1
tsp of
onion salt 1 pinch of red pepper
flakes 1 crushed bouillon cube
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large
onion, diced 4 cloves garlic, minced 1 tbl butter 1/2
tsp of red pepper
flakes 2 c of chopped fresh basil 1
tsp of
dried thyme 1
tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1
tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2
tsp crushed red pepper
flakes (I used Aleppo chile
flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2
tsp sweet paprika (note: I used sweet smoked paprika) 1/4
tsp ground cinnamon 1
tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 3 Tbsp olive oil 1 small
onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1
tsp dried parsley 1
tsp dried oregano 1
tsp dried basil 1/4
tsp black pepper 1/4
tsp dried thyme pinch of red pepper
flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
dried onion flakes 1
tsp.
Ingredients 3 frozen skinless boneless chicken breasts (not thawed) 1/4 cup
dried onion flakes 1/2 cup mayonnaise 2 tablespoons ketchup 1 cup apricot preserves or jam 2 tablespoons apple cider vinegar 1/4
tsp.
1 tbsp olive oil 2 cloves garlic, minced 1 large
onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2
tsp Aleppo chili
flakes, or to taste (this was not spicy at all) 1 1/2
tsp dried oregano 1 1/2
tsp dried basil 1
tsp ground cumin 1/2
tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2
tsp salt, or to taste
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1
tsp dry minced
onion 1
tsp garlic powder 1
tsp cumin 1
tsp crushed red pepper
flakes 1
tsp chili powder 1
tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
Ingredients 1 Tbsp Butter 1-1/2 lbs Ground Beef 1/2 medium
Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1 Tbsp Brown Sugar 1 1/2
tsp Chili Powder 3/4
tsp Dry Mustard 1/2
tsp Paprika Pinch Red Pepper
Flakes, to taste Worcestershire Sauce, to taste (optional) Dash of Tabasco Sauce (optional) Salt and Pepper, to taste Brioche Buns (Hamburger Buns)
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large
onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli
flakes 1
tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
For the filling 3 eggs 5 1/2 oz (150 g) feta cheese 1
tsp dried oregano 1/2
tsp red chilli
flakes 1/2
tsp grated nutmeg 2 tbsp olive oil 2 spring
onions, finely chopped 1 garlic clove 2 cups (150 g) fresh spinach, firmly packed Salt and black pepper
4 Seabass fillets, skin removed 1 1/2 C Red
onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C Kalamata olives, sliced 1
tsp Dried oregano Kosher Salt (to taste) Red Pepper
Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)
For the filling 3 eggs 150g feta cheese 1
tsp dried oregano 1/2
tsp red chilli
flakes 1/2
tsp grated nutmeg 2 tbsp olive oil 2 spring
onions, finely chopped 1 garlic clove 150g fresh spinach Salt and black pepper
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2
tsp ghee or coconut oil 2 medium
onions, finely chopped 1/4
tsp fresh ginger, chopped 1
tsp tomato puree 7 whole
dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4
tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp
flaked almonds, toasted 6 baby gem lettuces, washed and
dried Salt and black pepper
3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped
onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or
dried currants 5oz apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4
tsp salt 1/4
tsp red pepper
flakes 1/4
tsp ground
dried ginger
WHOLE GRAINS RICE QUICK COOK Garlic Parmesan Risotto By Kleinworth Co INGREDIENTS 1-1/4 cup uncooked Village Harvest Arborio (must be this type) 1/4 cup olive oil 1/4 cup white wine 4 cups chicken or vegetable broth 1 tbsp
dried onion flakes 1 tbsp garlic powder 1
tsp kosher salt -LSB-...]
2/3 c cottage cheese 4 Tbsp low - fat mayonnaise 1 Tbsp fat - free milk 1 Tbsp lemon juice 1 Tbsp
onion flakes 1
tsp garlic salt 1
tsp dried dill
• 1 small carrot, shredded (1/2 cup) • 1/2 medium green bell pepper, seeded and finely chopped (1/2 cup) • 1 medium red
onion, finely chopped (1 cup) • 1 large clove garlic, minced • 1
tsp kosher salt • 2 cans black beans • 1/2 cup toasted pecans • 2 eggs • 1/2 cup
dry breadcrumbs • 1/2
tsp red pepper
flakes • 1 tbsp olive oil
1 teaspoons
dried sage 1 teaspoons salt 1/2
tsp onion powder 1/2
tsp garlic 1/2 teaspoon ground black pepper 1 tablespoon Sukrin Gold (optional) pinch of red pepper
flakes 1 pinch ground cloves 2 pounds ground pork
1
onion, minced 1/2 cup oil - packed sun -
dried tomatoes, rinsed, patted
dry, and sliced thin 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1
tsp dried thyme 1/2
tsp red pepper
flakes 2 cups low - sodium chicken broth 1/2 cup
dry white wine 2 Tbsp minute tapioca 1 1/2 pounds boneless, skinless chicken thighs salt and pepper 12 oz broccoli florets, cut into 1 inch pieces (4 1/2 cups) 1 cup grated Parmesan cheese (2 oz), plus extra for garnish
1 cup uncooked green lentils 3 cups vegetable broth or water 1/2 cup walnuts, chopped and toasted 1/2 cup sunflower seeds, toasted 3 tbsp flax seeds 1/2 cup water 2 tbsp olive oil 1 1/2 cups diced
onion 3 cloves garlic, minced 1 cup diced celery 1 cup grated carrot 1/3 cup grated apple 1/3 cup raisins 1/2 cup rolled oats 3/4 cup breadcrumbs 2
tsp fresh thyme (or 1
tsp dried thyme) salt & pepper, to taste red pepper
flakes, to taste
8
dried shiitake mushrooms 2 tbsp sesame oil 1 1 inch piece of fresh ginger, peeled and minced 2 cloves of garlic, peeled and minced 2 green
onions, cut into 1/4 inch pieces, roots and tough tips discarded 1 package firm tofu, cut into 1 inch cubes 2 tbsp cold water 1 tbsp powdered kudzu, arrowroot, cornstarch of other thickener 1 tbsp soy sauce, or to taste 1
tsp lemon juice, or to taste A pinch of red pepper
flakes