2 Tbsp olive oil 1 med onion, diced 2 med carrots, diced 1 celery stalk, diced 1 med zucchini, diced 1 large clove garlic, minced 1 potato, diced 3 cups sliced cabbage 1 can cannelllini beans, rinsed and drained 1 15 oz jar tomatoes, undrained 3 cups chicken broth 3 cups water 1/2 tsp dried rosemary 1/2 tsp salt 1/2
tsp pepper Parmesan chesse (optional)
Not exact matches
Sauce: 1/8 C butter 1/2
tsp garlic 1/2 C cream 1/2 -3 / 4 C shredded
Parmesan salt and
pepper to taste Bring to boil reduce heat stir till cheese is melted add fresh basil
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2
tsp capers 1 pinch crushed red
pepper 1/4 cup freshly grated
Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground
pepper
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
In a large bowl, whisk together the cream cheese, sour cream,
Parmesan, lemon juice, garlic, 1/4
tsp salt and 1/2
tsp pepper.
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or
Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2
tsp salt 1 pinch freshly ground black
pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup
Parmesan cheese, shredded 1/2
tsp garlic powder 1/2
tsp dried basil Pinch of crushed red
pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4
tsp red
pepper flakes 1/3 c
Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4
tsp salt 1 lg egg, beaten 1 c fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until ground, or an additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce
Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesa
Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1
tsp salt 1
tsp ground black
pepper Freshly grated
parmesanparmesan cheese
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell
pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1
tsp (or more, to taste) unrefined sea salt Freshly ground black
pepper, to taste 1/8
tsp ground white
pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk
parmesan (optional)
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp fresh grated
Parmesan cheese 1/2
tsp salt 1/2
tsp minced fresh sage 1/4
tsp freshly ground black
pepper 1/8
tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
Ingredients * 12 - 16 ounces macaroni shaped pasta 1 Tbsp unsalted butter 1 Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1
tsp salt 1/2
tsp pepper 1/2 cup frozen spinach, excess moisture removed and chopped (mine was pretty finely chopped) 1/2 cup frozen artichokes, thawed and chopped 2 Tbsp flour 1 1/2 cup milk 1/3 cup cream cheese 1 cup shredded Swiss cheese 1 cup shredded Mozzarella cheese 1/4 cup grated
Parmesan cheese
Ingredients 2 eggs 1
tsp kosher salt 1
tsp fresh black
pepper 2
tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated
Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell
pepper, diced 4 large leaves of fresh basil, chiffonaded
2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher
parmesan 2 garlic cloves, peeled juice of 1/2 lemon (about 2 tbsp) 1/2
tsp lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and
pepper, to taste
Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1
tsp ginger — 1 tbs chopped lemon thyme — salt and
pepper to taste — Sprinkle
parmesan cheese (optional)
4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded
Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4
tsp sea salt 1/4
tsp freshly ground black
pepper 1 loaf French bread, toasted and sliced
1/2 lb peeled and deveined shrimp 2 1/2 cup stock 1/2 cup white wine 3/4 cups Arborio rice 1 large shallot, sliced 1 leeks, sliced 1 - 2 garlic cloves, finely chopped 1 tbsp chives, finely chopped 1/2 cup peas 1 tbsp lemon zest 1/2
tsp salt 1/4
tsp red
pepper flakes
Parmesan (optional)
INGREDIENTS 1 pkg fresh mushrooms (8 oz) 1/2
tsp garlic, minced 2
tsp olive oil 1 handful of fresh spinach (approx 2 cups), coarsely chopped 6 large eggs 1 1/4 cups milk 2 oz feta cheese, crumbled 1/4 cup
parmesan cheese 1/2 cup shredded mozzarella salt and
pepper
1 cup teff 4 cups water 1/2
tsp kosher salt 1 tbs butter 1/4 cup
Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and
pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and
pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2
tsp crushed red
pepper flakes 15 fresh basil leaves, julienned Salt and
pepper to taste 1/2 cup heavy cream *
Parmesan cheese
In a blender, combine the milk, and the chopped asparagus pieces with 1/2
tsp of salt, 1 Tbs of chopped tarragon, the nutmeg, black
pepper, and the
Parmesan cheese.
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1
tsp kosher salt 1/2
tsp ground black
pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh basil leaves, chopped fresh grated
Parmesan cheese (to taste)
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3 cup thinly sliced sun - dried tomatoes 1/2 cup chopped hazelnuts, lightly toasted 1 cup (packed) arugula leaves 1/4
tsp kosher salt (to taste) 1/4
tsp freshly ground black
pepper (to taste) 6 tbsp extra-virgin olive oil
Parmesan cheese for garnish (optional)
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated
Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2
tsp salt 1/4
tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red
pepper and onion) Salt and
pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2
tsp baking powder 1/2
tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g)
Parmesan cheese, grated 1 Tbsp
Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell
pepper, seeded and chopped Freshly ground black
pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2
tsp dry thyme A few dashes of hot sauce 3/4 cup grated
parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
1 baguette, sliced crosswise, about 1/4 inch thick 1/4 cup extra virgin olive oil 1 1/2 cups finely grated
parmesan cheese 1/2 cup roughly chopped parsley 1/4 cup extra virgin olive oil 1 teaspoon crushed red
pepper 1
tsp black
pepper Salt, to taste 1 cup drained marinated artichoke hearts, roughly chopped 1 cup drained marinated sundried tomatoes, roughly chopped Chopped parsley, to garnish
Top - pesto The green soft top from the carrots 50 g kale / spinach 1 spring onion 30 g salty or roasted almonds 125 ml olive oil 30 g
parmesan Juice and zest from 1 organic lemon 1
tsp salt Fresh
pepper
4 slices of matzo (egg matzo or gtfo) Olive oil 6 oz (170g) fresh mozzarella, torn Kosher salt 1/3 c (40g) sliced almonds 4 cloves garlic, sliced 4 oz (113g) kale, thinly sliced 1/4
tsp dried thyme Black
pepper Zest and juice from 1/2 lemon
Parmesan, for serving Sriracha, for serving, or other spicy stuff
PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2
tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2 zucchini (8 oz), thinly sliced 1 red bell
pepper, chopped 1 sm red onion, thinly sliced 1/4
tsp salt 1/4
tsp ground black
pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated
Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2
tsp black
pepper 2
tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red
pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup
Parmesan cheese, grated
whole wheat pizza crust whole milk mozzarella cheese
parmesan cheese cooked spinach shredded chicken homemade pizza sauce: can of crushed tomatoes two cans of tomato paste 2 cloves finely minced garlic 1 finely chopped onion 1 each finely chopped red and green
peppers 2 large grated carrots 1 grated parsnip 1/2
tsp oregano 1
tsp basil 1/2
tsp thyme 1/2
tsp pepper
Crispy chicken: 1 chicken breast 1 clove garlic (chopped fine) 1
tsp mixed dried herbs
pepper to taste pinch of paprika (optional) bread crumbs (home made with whole meal bread)
Parmesan cheese (as per requirement)
99 % fat - free ground turkey breast 1/4 cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded
Parmesan cheese 1/2
tsp fresh or 1/4
tsp dried thyme leaves 2
tsp aged balsamic vinegar 1/4
tsp kosher salt 1/4
tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns
add 1/4
tsp salt, a generous sprinkle of black
pepper, the cooled down spinach, 50g
Parmesan and the cubed mozzarella.
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
Caesar Vinaigrette: 2 tbsp white wine vinegar 1 tbsp Dijon mustard 1 tbsp balsamic vinegar 1
tsp lemon zest 1
tsp honey 1/2
tsp Oregano 2/3 cup olive oil 1 clove garlic, minced 1/2 cup shredded
Parmesan cheese (fresh is best) Salt and
pepper to taste
6 free - range skinless chicken breasts (bone - in is okay) 1/2 cup organic sour cream 1/2 cup Healing Cuisine Mayonnaise 1 Tbsp homemade ranch dressing mix 1 cup almond meal 1/2 cup raw
Parmesan cheese, grated 1 Tbsp season salt (salt - free and MSG - free) 1
tsp garlic powder 1/2
tsp fresh black
pepper
In a Magic Bullet, blender or food processor, blend 2 tbsp olive oil, basil,
parmesan cheese, garlic, salt and
pepper together until smooth (you may need to add 1 - 2
tsp of water to get it to blend).
1 c frozen chopped spinach or fresh spinach 1 1/2 c thawed frozen artichoke hearts 1/2 c Vegenaise 1/2 c organic sour cream 1 c freshly grated
Parmesan (raw, organic) 1 c grated
pepper jack cheese (raw, organic) 1/4
tsp garlic powder 1/2
tsp red
pepper flakes
1 8oz pkg cream cheese, softened (I use light) 1/4 cup sour cream 1 cup finely grated cheddar cheese 1/4 cup freshly grated
parmesan cheese 6 - 7 strips of bacon, cooked and crumbled 1/4 cup finely chopped green onions 1/2
tsp dried parsley 1/2
tsp garlic powder 1/4
tsp garlic salt 1/4
tsp black
pepper pinch of cayenne
pepper 1/2 cup finely chopped pecans Beat cream cheese till smooth.
1/4 to 1/2 cup chopped walnuts 4 cups Lacinato kale, stems removed, chopped coarsely 1 1/2 - 2
tsp salt 2 cloves garlic, minced 1/2 cup olive oil 1/2 cup grated
Parmesan cheese ground black
pepper