Sentences with phrase «use them in the salad later»

And save those stems because we're going to use them in the salad later, and because we're not millionaires.

Not exact matches

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

Pro tip: when preparing your fennel, you can save the fronds (the feathery green bits) and green stems you trim away to use in vegetable stock or a salad later in the week!

You can also seal it up and freeze it, or use it for another batch of these later in the week, or as a salad dressing.

Could I bake the squash, and then freeze them to use later in the salad.

Even if you don't use it in the aioli, store it in an airtight container for later and use it in Mexican dishes or salad dressing.

If you're just making this for one, you'll only need about 1 cup of greens and 1/4 cup or so of each veggie, or make enough for 4 as directed and then keep the extra salads in the fridge for later use.

Use the leftover dressing for any salad later in the week.

Remove the chicken and refrigerate for later use (in salads, casseroles or your other favorite chicken dishes).

This recipe is enough for two servings, so put the extra in the fridge to use as a dip or salad dressing for later.

I love to stretch this recipe and I'll often cook two chickens at once, put the bones in the slow cooker to make broth, make a batch of chicken salad for later in the week and use the remaining leftovers for a casserole or soup.

I gave them up back in my Weight Watchers days because I didn't think they were worth the points, and all these years later I guess I'm just used to eating my salads bare naked, as it were.

This also makes far more vegetarian Caesar dressing than you'll need for this salad, which is a good thing because a) the dressing is delicious, b) it'll last a while in your fridge, and c) I've got another recipe coming up later this week that uses the rest of the dressing.

If you're just making this for one, you'll only need about 1 cup of greens and 1/4 cup or so of each veggie, or make enough for 4 as directed and then keep the extra salads in the fridge for later use.

Drizzle a couple of generous spoonfuls over the salad and put the remaining dressing in a jar for later use.

30 minutes later I'll have another smaller meal that usually consists of either fish of chicken (recently I've been BBQ» ing a lot of Turkey tenders as we have a big BBQ at the studio I run in Downtown Los Angeles, so I like to make use of it as often as I can), and some more yam with a small salad.

We'll throw some on the grill later this week, but I tend to always use the rest in skillet corn salads.