Sentences with phrase «tsp of olive oil»

Meanwhile, brown the whole chicken sausages in 1 tsp of olive oil in a pan to make them easier to slice.

Meal 4 1 can tuna 2 cups spinach leaves with 1 tsp of olive oil and 1 tbl of balsamic vinegar 1/4 cup shaved carrots 1/3 cup mushrooms (optional)

Add 1 tsp of olive oil into the same skillet, and then add the leftover whole grains.

Place the green beans on a baking tray and toss with 1 tsp of olive oil and salt and pepper.

Using your hands toss the 1/4 tsp of olive oil and a pinch of sea salt with the walnuts until fully coated.

We cook chopped kale briefly in the microwave to steam it, then add pressed or chopped garlic and a tsp of olive oil.

You noted that the nutrition is calcuated based on an assumption of 2 tsp of olive oil dipping sauce, but is that 2 tsp per serving or is it 2 tsp of the sauce used to drizzle over entire thing before baking?

Drizzle 1 tsp of olive oil and sprinkle them with your favourite seasonings.

Heat a large skillet over medium - high heat, then add about 1 tsp of olive oil.

Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through.

Dinner: 10 oz of Steak or salmon, 1/2 tsp of olive oil straight shot, 1/3 cup of almonds or 2 tbls of natural peanut butter, 1/2 cup of asparagus

If skin off, add 1 - 2 tsp of olive oil / avocado oil / butter to steamed greens.

Coat in 1 - 2 tsp of olive oil and bake in the pre-heated oven for about 15 minutes.

Heat a sauce pan over medium heat and add one tsp of olive oil.

HEAT 2 tsp of the olive oil in heavy soup pot over medium - high heat.

Rinse quinoa (although if it says it is pre-rinsed, rinse it well), add 1 tsp of olive oil and a pinch of salt to it to add bit of flavor.

Using your hands toss the 1/4 tsp of olive oil and a pinch of sea salt with the walnuts until fully coated.

While the oven is preheating, add 1 tsp of olive oil to a medium pan over medium high heat.

Roasted Chickpeas (this recipe makes extra) 1 cup of cooked chickpeas, dried really well with a paper towel 1/2 tsp of olive oil 1/4 tsp each of garlic powder, coriander, cumin and paprika salt & pepper to taste

Cook for three or four minutes, adding a few tsp of olive oil if the ingredients start to stick or dry out.

Take the 2 tsp of olive oil and brush your zucchinis with it and sprinkle a bit of salt & pepper on them.

Sauté onions, garlic and shallots in a tsp of olive oil in the soup pot until slightly translucent.

Heat a large sauce pan over medium heat and add 1 tsp of olive oil.

I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.

While the potatoes cook, heat 1 tsp of olive oil in a skillet.

2 tsp of olive oil 1 lb lean ground turkey (not the dark meat) 1 medium onion, chopped 1 bell pepper, chopped 4 cloves of garlic, chopped 2 — 15 oz cans of dark red beans 1 — 28 oz can of chopped tomatoes.

Put the pan that you used for toasting pine nuts back on medium heat with 1 tsp of olive oil.

Ingredients: 2 tsp of olive oil 1 lb of lean ground turkey 1 yellow pepper, chopped 1 red pepper, chopped 1 medium sized yellow onion, chopped 1 jalapeño, diced 1 28 oz can of chopped tomatoes 2 c of chicken broth 1/2 c of water 1 can of red beans, with liquid 1 c of corn, frozen or drained from a can 2 tsp of cumin 1/2 tsp of smoked paprika Salt and pepper to taste

Mackerel on toast: Heat a knob of butter and a tsp of olive oil in a fry pan.

2 peaches, pitted and chopped 1/4 of a red onion, diced 1/2 jalapeño, diced 1 yellow pepper, finely chopped 1 red pepper, finely chopped 1 handful of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon of good quality balsamic vinegar 1 tsp of olive oil

1/2 cup of plain yogurt, preferable Greek style yogurt 1 tsp of dried dill 1 clove of garlic 1 tsp of olive oil 1tsp of lemon juice Salt White pepper

For each of the 3 rubs, we marinated 1/2 pound of chicken tenders with 3 tsp of rub, and 2 tsp of olive oil in zip top baggies for about 3 hours.

Sautee veggies in an oven - safe pan in 2 tsp of olive oil (I added the tomato and avocado after the onions were done the way I like them).

Simply drizzle 1 - 2 tsp of olive oil and a couple pinches of salt on top of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.

Heat 1 tsp of olive oil in heavy cast iron dutch oven.

I didn't have the vinegar, so put a tsp of olive oil in instead.

In large hot non-stick skillet, add mushrooms, onions and seasonings to about 2 tsps of olive oil.

Not exact matches

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

I add 2 tsp of vanilla and 2 table spoons of olive oil.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper.

Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seeds

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a pinch or two of salt and pepper.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

Toss in a large bowl with olive oil and 1/4 tsp of the salt.

2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice of 1/2 lime

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!