Sentences with phrase «yogurt containers for»

Chobani sent me a few of their 32oz yogurt containers for their Just Add Good cooking campaign.

This dip recipe has been staring at me from the side of my Chobani plain yogurt container for months now (not the same container of course).

Not exact matches

Customers can take any No. 5 container to Whole Foods stores — margarine tubs, other brands» yogurt containers — where they are collected, taken to a plant for processing, and then turned into toothbrushes and razors by Preserve.

So in order to feel a little better about my junk consumption, I caramelized onions for a good 40 minutes or so then whipped them into a big container of Greek yogurt with a few other flavors.

Comes with a bag and a dipper container that I'll use for necessary dips, hummus or plain yogurt.

You don't need to cover these when you freeze them initially, but if there are some leftover, I would recommend putting them in a sealed container (without any yogurt or toppings) to save for the next time.

It maintains a constant and easily adjustable temperature, and you don't need special containers like you do for a specialized yogurt maker; any glass or ceramic jars will work, as long as they fit inside the roomy box.

Pressed for time, I roasted a pile of tomatoes a few weeks ago, put them in empty yogurt containers and then the freezer.

(If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.)

Candy thermometer; yogurt maker or other incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or other container for storage

Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.

I make veggie broth and freeze it in recycled plastic containers (like for yogurt or cream cheeze) in 2 cup quantities.

Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more toYogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more toyogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste

It's fake health food at it's finest, and it's absolutely delicious served in a big bowl with milk and berries, eaten stranding at the counter over the container by the handful, or my personal favorite, as a topping for Greek yogurt and fruit for a wholly satisfying breakfast that's quick enough for any workday morning but also indulgent enough for a lazy Saturday.

Another great thing about using mason jars is that you won't need to transfer the yogurt to a container for storage after it has fermented because it's already in one.

I am so motivated to stop buying coconut milk yogurt in unsustainable plastic containers — and for what it costs to do so!

Pour mixture into a glass container leaving enough space for the yogurt to expand.

This would be a perfect idea for school lunches — just send the mix ins in a little container along with a cup of Yoplait, and let the kids mix their own yogurt when they're ready to eat lunch!

I finally got my hands on a container of plain, unsweetened soy yogurt (it's always sold out when I go to the grocery store) so whipping up my favourite vegan tzatziki recipe finally became a reality and the perfect sauce for these vegan wraps.

If you buy a 32oz container of Chobani yogurt you won't need all of it for this recipe.

Simply package fresh fruit, granola and your favorite yogurt into reusable containers and mix them at your desk or in the lunchroom for a satisfying, delicious breakfast or lunch.

For example: I needed 64 ounces of buttermilk / sour cream / yogurt for the cupcakes, so I purchased a 64 ounce container of plain yoguFor example: I needed 64 ounces of buttermilk / sour cream / yogurt for the cupcakes, so I purchased a 64 ounce container of plain yogufor the cupcakes, so I purchased a 64 ounce container of plain yogurt.

I always have all of the ingredients lying around, especially an extra large container of plain Stonyfield yogurt, making it a no - brainer for last minute meals.

Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin olive oil 1 cup mixed olives 1 teaspoon sesame seeds Warm flatbread, for serving

If you're looking for an idea of what I put in the bowl, it was about 8 oz of hummus, a personal sized container of Greek yogurt, and 2 tablespoons of sambal oelek.

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed and chopped 1 teaspoon sea salt (plus more for seasoning the meat) 1/2 teaspoon freshly ground black pepper (plus more for seasoning the meat) 2 pounds top round lamb

I usually use only 1 small container of Greek yogurt, but keep the remaining ingredient amounts more or less the same (except for the salt and garlic — cut those in half).

By sheer mistake (grabbed the wrong container from the refrigerator and didn't realize my mistake until the crust was in the oven) I substituted plain whole milk yogurt for sour cream.

Pour cultured milk into your sterile yogurt maker jars, or any sterile glass or enamel containers that work for you.

Do I need to use a store bought culture for each batch, or can I save one container from the homemade yogurt to culture the next batch (like I do for dairy yogurt).

Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]

The Chll Factor Yogurt container must be fkept in the freezer for at least 4 hours before adding the ingredien

For the Tzatziki Sauce: 1 container (6 oz) Greek plain yogurt 1/4 c. shredded cucumber 3 T. chopped red onion 1 T. chopped fresh dill weed 2 t. fresh lemon juice 2 garlic cloves, minced 1/4 t. salt

The two yogurt types, organic natural and 0 % fat organic natural, are available in Waitrose for # 1.65 per 500g container.

These are best eaten fresh but will keep for up to five days in a sealed container in the fridge, as will the compote and «yogurt».

You can use the 1 - quart container to make enough yogurt for your recipes, or you can use the individual jars to make various flavors for your family.

For sides, I grabbed a container of Greek yogurt and grated a cucumber for some quick tzatziFor sides, I grabbed a container of Greek yogurt and grated a cucumber for some quick tzatzifor some quick tzatziki.

After finishing the contents of the silky Persian yogurt — sour cherry is addictive — use them to shake up some salad dressing or store that small amount of beans you can't find a container for.

I've been pushing kids around in shopping carts for nearly 6 years and nobody has fallen out yet, although my son did drop a large container of yogurt out of the cart basket which exploded all over the floor.

My little guy sits down 4 times a day — plus one more time for a quick half container of yogurt... when he is playing he does not want to eat or drink and when he is napping he can not... seriously, can you give me an example of your baby's day when they were 8 months old??

You would need to include a separate, leak free container for runny items like yogurt, salad dressings, juicy fruits, or sauces.

i need a glass container for yogurt parfait, but haven't found product that isn't breakable for elem students.)

I brought little containers to take away food for him and usually brought things like bananas, yogurt, cottage cheese, rolls, and other fruit back to our fridge for snacks or an early dinner.

Bonus points for using the yogurt container instead of a bowl, and saving yourself a dish to wash!

Raid your recycling bin and look for two containers that are the same — yogurt cups, etc..

Multi-compartment containers with plenty of room for sandwiches or salads, moveable snack trays and seal tight yogurt pots.

The smallest container is perfect for a yogurt dip for fruit, or salad dressing for a salad.

The addition of yogurt not only makes these muffins moist and nutritionally sound, but they will keep in an airtight container for 3 days and still taste wonderful.

Perfect for liquid or pureed items like smoothies, yogurt, applesauce, or homemade baby food, creative moms will think of even more uses for these versatile and refillable storage containers.