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Nutritionist-approved recipes designed for every meal and every goal.
953 dishes found
2-Step Chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
2-Step Chicken , V1L- 6 oz chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
2-Step Chicken , V1M- 4 oz chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
2-Step Chicken , V1S- 3 oz chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
2-Step Chicken , V2L-6 oz chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
2-Step Chicken , V2M- 4 oz chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
2-Step Chicken , V2S- 3 oz chicken
1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.
Air Fryer Vegetables
1. In a bowl, mix the vegetables with garlic, olive oil, Italian seasoning, balsamic vinegar, salt, and pepper. Toss the mixture until the vegetables are well coated. 2. Transfer the seasoned vegetables to the air fryer basket. Set the temperature to 375°F and air fry for 8-12 minutes. Shake the basket halfway through cooking to ensure even cooking.
Air Fryer Vegetables, V1
1. In a bowl, mix the vegetables with garlic, olive oil, Italian seasoning, balsamic vinegar, salt, and pepper. Toss the mixture until the vegetables are well coated. 2. Transfer the seasoned vegetables to the air fryer basket. Set the temperature to 375°F and air fry for 8-12 minutes. Shake the basket halfway through cooking to ensure even cooking.
Air fryer French Fries
1. Scrub potatoes well. Cut the unpeeled potatoes lengthwise into 3/8-inch sticks. Place in a bowl; cover with water and let stand for 30 minutes. Drain well and pat very dry. Return to the dried bowl; add oil and toss to coat. Sprinkle with cornstarch, pepper, salt and paprika; toss to coat. 2. Coat the basket of an air fryer with cooking spray. Place the potatoes in the basket and fry at 360 degrees F, stirring every 5 minutes, until very crispy, 15 minutes.
Air fryer French Fries, V1
1. Scrub potatoes well. Cut the unpeeled potatoes lengthwise into 3/8-inch sticks. Place in a bowl; cover with water and let stand for 30 minutes. Drain well and pat very dry. Return to the dried bowl; add oil and toss to coat. Sprinkle with cornstarch, pepper, salt and paprika; toss to coat. 2. Coat the basket of an air fryer with cooking spray. Place the potatoes in the basket and fry at 360 degrees F, stirring every 5 minutes, until very crispy, 15 minutes.
Almond Brown Rice Pilaf
1. Spray a small non-stick skillet with avocado oil cooking spray. Heat the skillet over medium heat. 2. Add cooked brown rice and sauté for 1 minute. 3. Add water. Stir in almonds, spices, and salt. 4. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 5-10 minutes. 5. Transfer to a serving dish.
Almond banana bread
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almond banana bread, V1L
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almond banana bread, V1M
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almond banana bread, V1S
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almond banana bread, V3,9L
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almond banana bread, V3,9M
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almond banana bread, V3,9S
1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.
Almonds
Serve and enjoy
Almonds , V1- 1/4 cup
Serve and enjoy
Apple & Chicken Salad with wild rice
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add chicken, 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in bowl; toss with lemon juice. 5. Chop fennel bulb discarding stem and fronds and add to bowl. 6. In a bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 7. Add chicken, rice, spinach, and nuts to bowl with apples and fennel. 8. Drizzle with dressing, toss to coat, and serve.
Apple & Chicken Salad with wild rice , V1S- 3.0 oz chicken
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add chicken, 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in bowl; toss with lemon juice. 5. Chop fennel bulb discarding stem and fronds and add to bowl. 6. In a bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 7. Add chicken, rice, spinach, and nuts to bowl with apples and fennel. 8. Drizzle with dressing, toss to coat, and serve.
Apple & Salmon Salad with Couscous
1. Slice Salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 3/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Salmon Salad with Couscous , V2L- 6 oz salmon filet
1. Slice Salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 3/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Salmon Salad with Couscous , V2M- 4 oz salmon filet
1. Slice Salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 3/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Salmon Salad with wild rice
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple & Salmon Salad with wild rice , V1S-3 oz salmon
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple & Salmon Salad with wild rice , V1L- 6 oz salmon filet
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple & Tofu Salad with Couscous
1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Tofu Salad with Couscous , V2L- 6 oz firm tofu
1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Tofu Salad with Couscous , V2S- 3 oz firm tofu
1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Tofu Salad with Couscous , V2M- 4 oz firm tofu
1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple & Tofu Salad with Wild Rice
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple & Tofu Salad with Wild Rice , V1M- 4 oz tofu
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple &Tofu Salad with Wild Rice
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple &Tofu Salad with Wild Rice , V1S- 3.0 oz tofu
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple &Tofu Salad with Wild Rice , V1L- 6 oz firm tofu
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple Coleslaw
1. Cut cabbage into fine shreds, until you have 1/2 cup of cabbage. 2. Peel the carrot. Grate it with a grater. 3. Chop green pepper into small pieces. 4. Remove the core, and chop the apple. 5. Put the cabbage, carrot, green pepper, and apple in a mixing bowl. Stir together. 6. Put the yogurt, mayonnaise, and dill weed in another bowl. Stir together to make a dressing. 7. Pour the dressing over the salad. Toss to mix.
Apple Coleslaw, V1
1. Cut cabbage into fine shreds, until you have 1/2 cup of cabbage. 2. Peel the carrot. Grate it with a grater. 3. Chop green pepper into small pieces. 4. Remove the core, and chop the apple. 5. Put the cabbage, carrot, green pepper, and apple in a mixing bowl. Stir together. 6. Put the yogurt, mayonnaise, and dill weed in another bowl. Stir together to make a dressing. 7. Pour the dressing over the salad. Toss to mix.
Apple Coleslaw, V2
1. Cut cabbage into fine shreds, until you have 1/2 cup of cabbage. 2. Peel the carrot. Grate it with a grater. 3. Chop green pepper into small pieces. 4. Remove the core, and chop the apple. 5. Put the cabbage, carrot, green pepper, and apple in a mixing bowl. Stir together. 6. Put the yogurt, mayonnaise, and dill weed in another bowl. Stir together to make a dressing. 7. Pour the dressing over the salad. Toss to mix.
Apple Crisp
1. Preheat the oven to 350 degrees F. 2. Grease the bottom and sides of the square bread. 3. Place the sliced apples covering the bottom of the bread. 4. Add the oats, flour, granulated Monkfruit sweetener, and cinnamon. 6. Cut the margarine into small pieces and add to the mixture. Do not mix. 7. Sprinkle the mixture over the top of the apples. 8. Bake in the oven for about 15 minutes.
Apple Crisp, V1
1. Preheat the oven to 350 degrees F. 2. Grease the bottom and sides of the square bread. 3. Place the sliced apples covering the bottom of the bread. 4. Add the oats, flour, granulated Monkfruit sweetener, and cinnamon. 6. Cut the margarine into small pieces and add to the mixture. Do not mix. 7. Sprinkle the mixture over the top of the apples. 8. Bake in the oven for about 15 minutes.
Apple Pistachio Crisp
1. Place rack in center of oven and preheat to 350 ºF. 2. Place sliced apples, raisins, and lemon juice in baking dish; toss. 3. In a bowl, mix remaining ingredients except melted margarine. 4. Add melted margarine and mix until texture is consistent. Sprinkle over apple-raisin mixture. 5. Bake uncovered 10-15 minutes or until apples are tender.
Apple Pistachio Crisp, V1
1. Place rack in center of oven and preheat to 350 ºF. 2. Place sliced apples, raisins, and lemon juice in baking dish; toss. 3. In a bowl, mix remaining ingredients except melted margarine. 4. Add melted margarine and mix until texture is consistent. Sprinkle over apple-raisin mixture. 5. Bake uncovered 10-15 minutes or until apples are tender.
Apple with Almond Butter
Apple with Almond Butter
Apple, Chicken Salad With Couscous
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Chicken Salad With Couscous , V1M- 4 oz chicken
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Chicken Salad With Couscous , V2L-6 oz chicken
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Chicken Salad with couscous
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Chicken Salad with couscous , V2S- 3 oz chicken
1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Chicken Salad with wild rice
1. Once you've chopped the apples, toss them with the lemon juice and set aside. 2. Heat 1/2 tablespoon olive oil in a skillet over medium heat. 3. Add the salt-seasoned chicken and cook for 8 to 10 minutes until done, stirring occasionally; remove from heat. 4. Chop the fennel bulb, discard the stem and leaves, and add to the bowl. 5. Whisk the remaining oil with the balsamic vinegar, salt, and pepper in a bowl. 6. Add the chicken, rice, spinach, and walnuts to a bowl with the apples and fennel. 7. Drizzle with the dressing, toss to coat, and serve.
Apple, Chicken Salad with wild rice , V1M- 4 oz chicken
1. Once you've chopped the apples, toss them with the lemon juice and set aside. 2. Heat 1/2 tablespoon olive oil in a skillet over medium heat. 3. Add the salt-seasoned chicken and cook for 8 to 10 minutes until done, stirring occasionally; remove from heat. 4. Chop the fennel bulb, discard the stem and leaves, and add to the bowl. 5. Whisk the remaining oil with the balsamic vinegar, salt, and pepper in a bowl. 6. Add the chicken, rice, spinach, and walnuts to a bowl with the apples and fennel. 7. Drizzle with the dressing, toss to coat, and serve.
Apple, Chicken Salad with wild rice , V1L-6 oz chicken
1. Once you've chopped the apples, toss them with the lemon juice and set aside. 2. Heat 1/2 tablespoon olive oil in a skillet over medium heat. 3. Add the salt-seasoned chicken and cook for 8 to 10 minutes until done, stirring occasionally; remove from heat. 4. Chop the fennel bulb, discard the stem and leaves, and add to the bowl. 5. Whisk the remaining oil with the balsamic vinegar, salt, and pepper in a bowl. 6. Add the chicken, rice, spinach, and walnuts to a bowl with the apples and fennel. 7. Drizzle with the dressing, toss to coat, and serve.
Apple, Salmon Salad with Couscous
1. Slice salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Salmon Salad with Couscous , V2S- 3 oz salmon
1. Slice salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.
Apple, Salmon Salad with wild rice
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apple, Salmon Salad with wild rice , V1M- 4 oz salmon
1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.
Apricot & Lemon Chicken
1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.
Apricot & Lemon Chicken , V1L-6 oz chicken
1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.
Apricot & Lemon Chicken , V1M- 5 oz chicken
1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.
Apricot & Lemon Chicken , V1S- 4 oz chicken
1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.
Apricot & Lemon Salmon
1. Rub cumin over salmon and place in skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over salmon and serve warm.
Apricot & Lemon Salmon , V1M- 5 oz salmon filet
1. Rub cumin over salmon and place in skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over salmon and serve warm.
Apricot & Lemon Salmon , V1S- 4.0 oz salmon filet
1. Rub cumin over salmon and place in skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over salmon and serve warm.
Apricot & Lemon Tofu
1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm.
Apricot & Lemon Tofu , V1L- 6 oz firm tofu
1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm.
Apricot & Lemon Tofu with brown rice
1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice
Apricot & Lemon Tofu with brown rice, V1M- 5 oz firm tofu
1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice
Apricot & Lemon Tofu with quinoa
1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice
Apricot & Lemon Tofu with quinoa, V1M- 5 oz firm tofu
1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice
Argentinean Grilled Steak
1.For the Salsa criolla, in a bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, garlic salt and crushed red pepper. 2. Cover and refrigerate for at least 1 hour or up until 48 hours. 3. For the steak, heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. 4. Place steak on hot, greased grill grates. 5. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F about 6 minutes for medium-rare. 6. Let rest for 5 minutes. Thinly slice steak. 7. Serve on serving plate and top with reserved Salsa Criolla
Argentinean Grilled Steak , V1L- 6.0 oz steak
1.For the Salsa criolla, in a bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, garlic salt and crushed red pepper. 2. Cover and refrigerate for at least 1 hour or up until 48 hours. 3. For the steak, heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. 4. Place steak on hot, greased grill grates. 5. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F about 6 minutes for medium-rare. 6. Let rest for 5 minutes. Thinly slice steak. 7. Serve on serving plate and top with reserved Salsa Criolla
Argentinean Grilled Steak , V1M- 5 oz steak
1.For the Salsa criolla, in a bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, garlic salt and crushed red pepper. 2. Cover and refrigerate for at least 1 hour or up until 48 hours. 3. For the steak, heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. 4. Place steak on hot, greased grill grates. 5. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F about 6 minutes for medium-rare. 6. Let rest for 5 minutes. Thinly slice steak. 7. Serve on serving plate and top with reserved Salsa Criolla
Arugula and beet salad
1. Mix olive oil and vinegar 2. Toss all ingredients in a bowl. 3. Serve and enjoy
Arugula and beet salad, V1
1. Mix olive oil and vinegar 2. Toss all ingredients in a bowl. 3. Serve and enjoy
Asian Mango Chicken lettuce Wraps
1. Cut mangos, vegetables, and chicken. Place in a mixing bowl and toss until well mixed. 2. In another mixing bowl, whisk together cream cheese, almond butter, and soy sauce. 3. To assemble: lay out lettuce on a flat surface. Spread cream cheese mixture and top with mango, vegetable, and chicken mix. Roll up tightly, tucking in end of lettuce. Secure with toothpicks. 4. To serve, cut each wrap in half.
Asian Mango Chicken lettuce Wraps , V1M- 4 oz chicken
1. Cut mangos, vegetables, and chicken. Place in a mixing bowl and toss until well mixed. 2. In another mixing bowl, whisk together cream cheese, almond butter, and soy sauce. 3. To assemble: lay out lettuce on a flat surface. Spread cream cheese mixture and top with mango, vegetable, and chicken mix. Roll up tightly, tucking in end of lettuce. Secure with toothpicks. 4. To serve, cut each wrap in half.
Asian Mango Chicken lettuce Wraps , V1S- 2 oz chicken
1. Cut mangos, vegetables, and chicken. Place in a mixing bowl and toss until well mixed. 2. In another mixing bowl, whisk together cream cheese, almond butter, and soy sauce. 3. To assemble: lay out lettuce on a flat surface. Spread cream cheese mixture and top with mango, vegetable, and chicken mix. Roll up tightly, tucking in end of lettuce. Secure with toothpicks. 4. To serve, cut each wrap in half.
Autumn Vegetable Succotash
1. In a frying pan at medium temperature, heat the oil, 2. Add the onion and cook for 2 minutes until transparent. Add garlic and lima beans and cook for 2 more minutes, then add carrots, zucchini, and corn. 3. Add salt and oregano. Cook, stirring occasionally, until the vegetables are tender for about 10 minutes. 4. Serve and garnish with sage.
Autumn Vegetable Succotash, V1
1. In a frying pan at medium temperature, heat the oil, 2. Add the onion and cook for 2 minutes until transparent. Add garlic and lima beans and cook for 2 more minutes, then add carrots, zucchini, and corn. 3. Add salt and oregano. Cook, stirring occasionally, until the vegetables are tender for about 10 minutes. 4. Serve and garnish with sage.
Autumn Vegetable Succotash, V2
1. In a frying pan at medium temperature, heat the oil, 2. Add the onion and cook for 2 minutes until transparent. Add garlic and lima beans and cook for 2 more minutes, then add carrots, zucchini, and corn. 3. Add salt and oregano. Cook, stirring occasionally, until the vegetables are tender for about 10 minutes. 4. Serve and garnish with sage.
Avocado Toast
Avocado Toast
Baked Bananas
1. Preheat oven to 350 degrees F. 2. Lightly grease a 9x13-inch pan. 3. Arrange the split banana in the pan. 4. Top evenly with small pieces of margarine, raisins and pecans. 5. Bake for 8-10 minutes
Baked Bananas, V1
1. Preheat oven to 350 degrees F. 2. Lightly grease a 9x13-inch pan. 3. Arrange the split banana in the pan. 4. Top evenly with small pieces of margarine, raisins and pecans. 5. Bake for 8-10 minutes
Baked Carrots Tots
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the carrots in a pot, add hot water to cover them, and cook them for 10 minutes. 4. Transfer the carrots to a bowl and mash them until they form a puree. 5. Add the other ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between them. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Carrots Tots, V1
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the carrots in a pot, add hot water to cover them, and cook them for 10 minutes. 4. Transfer the carrots to a bowl and mash them until they form a puree. 5. Add the other ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between them. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Carrots Tots, V3
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the carrots in a pot, add hot water to cover them, and cook them for 10 minutes. 4. Transfer the carrots to a bowl and mash them until they form a puree. 5. Add the other ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between them. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower Tots
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower Tots, V1
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower Tots, V3
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower Tots, V5
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower florets
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Separate the cauliflower into florets that include the stem. 4. Put the cauliflower in a pot, add 1 pinch of salt, and hot water to cover it. Cook it for two minutes over medium heat (don't let them get soft) 4. Drain them using a strainer until all excess water is removed. 5. Place the beaten egg and flour mixed with herbs, black pepper, and 1 pinch of salt, in two individual containers. 6. Put the florets in the container with the egg and make sure they are all coated. 7. Take one floret at a time, pass it through the container with flour, and cover it completely with flour. 8. Place them on the baking sheet, leaving space between the florets and brush oil over each floret. 7. Bake for 15 minutes or until golden brown. Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower florets, V1
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Separate the cauliflower into florets that include the stem. 4. Put the cauliflower in a pot, add 1 pinch of salt, and hot water to cover it. Cook it for two minutes over medium heat (don't let them get soft) 4. Drain them using a strainer until all excess water is removed. 5. Place the beaten egg and flour mixed with herbs, black pepper, and 1 pinch of salt, in two individual containers. 6. Put the florets in the container with the egg and make sure they are all coated. 7. Take one floret at a time, pass it through the container with flour, and cover it completely with flour. 8. Place them on the baking sheet, leaving space between the florets and brush oil over each floret. 7. Bake for 15 minutes or until golden brown. Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Cauliflower florets, V3
1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Separate the cauliflower into florets that include the stem. 4. Put the cauliflower in a pot, add 1 pinch of salt, and hot water to cover it. Cook it for two minutes over medium heat (don't let them get soft) 4. Drain them using a strainer until all excess water is removed. 5. Place the beaten egg and flour mixed with herbs, black pepper, and 1 pinch of salt, in two individual containers. 6. Put the florets in the container with the egg and make sure they are all coated. 7. Take one floret at a time, pass it through the container with flour, and cover it completely with flour. 8. Place them on the baking sheet, leaving space between the florets and brush oil over each floret. 7. Bake for 15 minutes or until golden brown. Note: If you prefer, use an air fryer oven and reduce cooking time in half.
Baked Chicken With Vegetables
1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.
Baked Chicken With Vegetables , V1L- 6 oz chicken
1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.
Baked Chicken With Vegetables , V1M- 4 oz chicken
1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.
Baked Chicken With Vegetables , V1S- 3 oz chicken
1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.
Baked Fish With Creole Sauce
1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.
Baked Fish With Creole Sauce , V1L- 6 oz catfish filet
1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.
Baked Fish With Creole Sauce , V1S- 4 oz catfish filet
1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.
Baked Fish With Creole Sauce , V1XL- 8 oz catfish filet
1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.
Baked Fish with Vegetables
1. Preheat the oven to 350°F. 2. Slice the potato with the skin on 3. Place the potatoes and carrots in a roasting pan. 4. Put the tilapia filet on top of the vegetables. 5. Mix water, thyme, cilantro, and salt. Pour the mixture over the chicken and vegetables. 6. Once or twice during cooking, spoon the juices over the fish. 7. Bake at 350°F for 15 minutes until the dish is done and the vegetables are tender. 8. Prepare the dish with a bed of lettuce and serve the fish and vegetables over it. 9. Finally, garnish with fresh dill
Baked Fish with Vegetables, V1M- 6 oz tilapia
1. Preheat the oven to 350°F. 2. Slice the potato with the skin on 3. Place the potatoes and carrots in a roasting pan. 4. Put the tilapia filet on top of the vegetables. 5. Mix water, thyme, cilantro, and salt. Pour the mixture over the chicken and vegetables. 6. Once or twice during cooking, spoon the juices over the fish. 7. Bake at 350°F for 15 minutes until the dish is done and the vegetables are tender. 8. Prepare the dish with a bed of lettuce and serve the fish and vegetables over it. 9. Finally, garnish with fresh dill
Baked Fish with Vegetables, V2M- 6 oz tilapia
1. Preheat the oven to 350°F. 2. Slice the potato with the skin on 3. Place the potatoes and carrots in a roasting pan. 4. Put the tilapia filet on top of the vegetables. 5. Mix water, thyme, cilantro, and salt. Pour the mixture over the chicken and vegetables. 6. Once or twice during cooking, spoon the juices over the fish. 7. Bake at 350°F for 15 minutes until the dish is done and the vegetables are tender. 8. Prepare the dish with a bed of lettuce and serve the fish and vegetables over it. 9. Finally, garnish with fresh dill
Baked Lentils Casserole
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V1L
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V1M
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V1S
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V2-4-5L
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V2-4-5M
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V2-4-5S
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V2L
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V2M
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V2S
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V4,5M
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V4,5S
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Lentils Casserole , V4-5L
1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.
Baked Parmesan Fish
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V4XL-8 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V1L- 6 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V1M- 5 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V1XL- 8 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V2L- 6 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V2M- 5 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V2XL- 8 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V3L- 6 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V3M- 4 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V3XL- 8 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Fish , V4L- 6 oz tilapia
1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.
Baked Parmesan Style Fish
Mix the cashews, nutritional yeast, and a pinch of salt in a small food processor to prepare homemade cashew parmesan-style cheese. Remove the contents with a silicone spatula and set aside. 1. Preheat oven to 350°F. Place cheese, flour, and thyme in a paper bag. 2. Individually coat fish by gently shaking it in the bag; discard coating ingredients. 3. Place the filet in a baking pan. Bake for 20 minutes or until fish flakes easily when tested with a fork. 4. Heat a skillet over medium-high heat. Add the onion, mushrooms, green onions, and garlic. Cook, stirring frequently, until the onions are tender. Season with ground black pepper. 5. Serve baked fish topped with mushroom mixture.
Baked Potatoes Primavera
1. Pierce potato several times with a fork. Microwave on high until tender, about 3-4 minutes. 2. Steam mixed vegetables with one pinch of salt until hot. 3. Mix the margarine with the herbs. 4. Cut the potato in half and remove a portion of the center of the potato. 5. Mash the potato removed and mix with the vegetables 6. Fill each half of the potato with the mixture.
Baked Potatoes Primavera, V1
1. Pierce potato several times with a fork. Microwave on high until tender, about 3-4 minutes. 2. Steam mixed vegetables with one pinch of salt until hot. 3. Mix the margarine with the herbs. 4. Cut the potato in half and remove a portion of the center of the potato. 5. Mash the potato removed and mix with the vegetables 6. Fill each half of the potato with the mixture.
Baked Pumpkin
1. Preheat oven to 325 degrees Fahrenheit. 2. Place pumpkin cubes in a baking dish and sprinkle with sweetener. 3. Cover pan with foil and bake until soft. 4. Sprinkle with cinnamon.
Baked Pumpkin , V8
1. Preheat oven to 325 degrees Fahrenheit. 2. Place pumpkin cubes in a baking dish and sprinkle with sweetener. 3. Cover pan with foil and bake until soft. 4. Sprinkle with cinnamon.
Baked Salmon with Vegetables
Baked Salmon with Vegetables
Baked Tofu
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. 2. Drain water from tofu. Wrap tofu in paper towels. Let set for about 5 minutes. 3. While tofu is draining, combine soy sauce, garlic, ginger and vegetable oil in a bowl. 4. Slice tofu into 1/2 inch thick slices. Place tofu slices on foil lined baking sheet. 5. Pour soy sauce mixture over tofu. Using a spatula or pancake turner, gently turn slices over to coat both sides with sauce. 6. Bake tofu for 15 minutes. Turn slices over and bake for another 15 minutes. Tofu should be light golden brown and firm. 7. Serve hot
Baked Tofu, V1
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. 2. Drain water from tofu. Wrap tofu in paper towels. Let set for about 5 minutes. 3. While tofu is draining, combine soy sauce, garlic, ginger and vegetable oil in a bowl. 4. Slice tofu into 1/2 inch thick slices. Place tofu slices on foil lined baking sheet. 5. Pour soy sauce mixture over tofu. Using a spatula or pancake turner, gently turn slices over to coat both sides with sauce. 6. Bake tofu for 15 minutes. Turn slices over and bake for another 15 minutes. Tofu should be light golden brown and firm. 7. Serve hot
Baked Trout
1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.
Baked Trout , V2L- 6 oz trout filets
1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.
Baked Trout, V2M- 4 oz trout filets
1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.
Baked Trout, V2S- 3 oz trout filets
1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.
Balsamic Roasted Greens
Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray. 2. Place the veggies in a bowl. Whisk together the olive oil, vinegar, garlic, salt, and pepper in another bowl. Pour the mixture over the vegetables and toss to coat. 3. Spread vegetables evenly in a single layer on the prepared pan. 4. Roast 10-12 minutes in a preheated oven until vegetables are softened and caramelized, stirring once halfway through. 5. Sprinkle with basil, stir to combine, and serve.
Balsamic Roasted Greens, V5S
Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray. 2. Place the veggies in a bowl. Whisk together the olive oil, vinegar, garlic, salt, and pepper in another bowl. Pour the mixture over the vegetables and toss to coat. 3. Spread vegetables evenly in a single layer on the prepared pan. 4. Roast 10-12 minutes in a preheated oven until vegetables are softened and caramelized, stirring once halfway through. 5. Sprinkle with basil, stir to combine, and serve.
Banana
1. Peel, cut and enjoy.
Banana , V1
1. Peel, cut and enjoy.
Banana French Toast
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V3M- with soymilk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V3M- withlow fat-milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V3S- with low-fat milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V3S- with soymilk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V1M- with almond milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V1S- with almond milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V3-4M- with low-fat milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V3-4S- with low-fat milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V4M- with almond milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V4S- with almond milk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V5M- with soymilk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana French Toast , V5S- with soymilk
1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.
Banana Smoothie Bowl
Banana Smoothie Bowl
Banana Split Oatmeal
1. In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in hot water. 2. Microwave on high power for 1 minute. Stir. Microwave on high power for another minute. Stir again. 3. Microwave an additional 30-60 seconds on high power until the cereal reaches the desired thickness. Stir again. 4. Top with banana slices and frozen yogurt.
Banana Split Oatmeal , V1S- 1/2 cup oats
1. In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in hot water. 2. Microwave on high power for 1 minute. Stir. Microwave on high power for another minute. Stir again. 3. Microwave an additional 30-60 seconds on high power until the cereal reaches the desired thickness. Stir again. 4. Top with banana slices and frozen yogurt.
Banana Split Oatmeal , V1S- 1/3 cup oats
1. In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in hot water. 2. Microwave on high power for 1 minute. Stir. Microwave on high power for another minute. Stir again. 3. Microwave an additional 30-60 seconds on high power until the cereal reaches the desired thickness. Stir again. 4. Top with banana slices and frozen yogurt.
Banana Walnut Oatmeal
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Banana Walnut Oatmeal , V3,5M.Soy milk
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Banana Walnut Oatmeal, V3,5M. Almond milk
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Banana Walnut Oatmeal, V3,7M.
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Banana Walnut Oatmeal, V5M. Almond milk
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Banana Walnut Oatmeal, V5M. Soy milk
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Banana Walnut Oatmeal, V7M. Low-fat milk
1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.
Barley
Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Barley , V1L- 1 cup, cooked unsalted
Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Barley , V1M- 3/4 cup, cooked unsalted
Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Barley , V1S- 1/2 cup, cooked unsalted
Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Beef & Broccoli
Beef & Broccoli
Beef Creole
1. Heat the pan over medium-high. Add the oil and the beef and cook it for 3-5 minutes, or until the meat reaches an internal temperature of 165°F. 2. Add tomatoes, carrots, crushed red peppers, pepper, celery, onion, garlic, basil, parsley, Low-sodium tomato sauce, water, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10 minutes.
Beef Creole , V1M- 4 oz beef
1. Heat the pan over medium-high. Add the oil and the beef and cook it for 3-5 minutes, or until the meat reaches an internal temperature of 165°F. 2. Add tomatoes, carrots, crushed red peppers, pepper, celery, onion, garlic, basil, parsley, Low-sodium tomato sauce, water, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10 minutes.
Beef Creole , V1S- 3 oz beef
1. Heat the pan over medium-high. Add the oil and the beef and cook it for 3-5 minutes, or until the meat reaches an internal temperature of 165°F. 2. Add tomatoes, carrots, crushed red peppers, pepper, celery, onion, garlic, basil, parsley, Low-sodium tomato sauce, water, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10 minutes.
Beef Pot Roast
1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.
Beef Pot Roast , V1L- 6 oz beef
1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.
Beef Pot Roast , V1M- 5.0 oz beef
1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.
Beef Pot Roast , V1S- 4.0 oz beef
1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.
Beef Stroganoff
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V1M- 4 oz lean beef
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V1S- 3 oz Lean beef
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V3-4m- 4 oz beef
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V3-4s- 3 oz lean beef
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V3M- 4 oz lean beef -
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V3S- 3 Oz Lean beef
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V4M- 4 oz lean beef -
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef Stroganoff , V4S- 3 oz lean beef -
1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.
Beef With Greens
1. Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide. 2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture. 3. Spray a skillet nonstick cooking spray. Preheat pan over high heat. 4. Add meat; cook, stirring for 5 minutes. 5. Add potatoes, onions, broth, and garlic. Cook covered, over medium heat for 5 minutes. 6. Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes. 7. Serve and enjoy
Beef and Cabbage
1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro
Beef and Cabbage , V1L- 5 oz lean ground beef
1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro
Beef and Cabbage , V1M- 4 oz lean ground beef
1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro
Beef and Cabbage , V1M- 4 oz lean ground beef
1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro
Beef and Sauerkraut
1. Drain sauerkraut and chopped onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add sauerkraut to the onions and cook until starts to brown. 5. Stir the beef into the sauerkraut and onion mixture. 6. Season with garlic powder, salt and pepper. Add red pepper flakes to the cabbage if you like it spicy. Garnish with cilantro
Beef and Sauerkraut , V1S- 3 oz lean ground beef
1. Drain sauerkraut and chopped onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add sauerkraut to the onions and cook until starts to brown. 5. Stir the beef into the sauerkraut and onion mixture. 6. Season with garlic powder, salt and pepper. Add red pepper flakes to the cabbage if you like it spicy. Garnish with cilantro
Beef and Vegetables
1. In a pot, add water to rice and bring to a boil. Cover and cook on low heat for 15 minutes do not remove the lid until water is gone. 2. While the rice is cooking, put ground beef in a pan and cook over medium heat on the stove for 8 to 10 minutes. Drain fat. 3. Let rice stand for about 3 minutes. Arrange rice on a platter like a doughnut ring. Set aside. 4. Add green beans, brussels sprouts, corn, tomato sauce, garlic powder, and onion powder to pan with meat. 5. Cook until steaming hot. Pour into center of rice ring and serve.
Beef and Vegetables , V1S- 3 oz ground beef
1. In a pot, add water to rice and bring to a boil. Cover and cook on low heat for 15 minutes do not remove the lid until water is gone. 2. While the rice is cooking, put ground beef in a pan and cook over medium heat on the stove for 8 to 10 minutes. Drain fat. 3. Let rice stand for about 3 minutes. Arrange rice on a platter like a doughnut ring. Set aside. 4. Add green beans, brussels sprouts, corn, tomato sauce, garlic powder, and onion powder to pan with meat. 5. Cook until steaming hot. Pour into center of rice ring and serve.
Beef and vegetables Stir-Fry
1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.
Beef and vegetables Stir-Fry , V1M- 4 oz beef
1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.
Beef and vegetables Stir-Fry , V1S- 3 oz beef
1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.
Beef and vegetables Stir-Fry , V2M- 4 oz beef
1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.
Beef and vegetables Stir-Fry , V2S- 3 oz beef
1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.
Beef with greens
1. Thinly slice the meat across the grain into strips. 2. In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the meat strips with the spice mixture until evenly coated. 3. Preheat a flat, wide-bottomed nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5 . Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6. Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.
Beets, Beans, & Greens
1. Combine vinegar, mustard, olive oil, and salt in a bowl to make the dressing. 2. Place the sliced beets in a bowl. Toss half the dressing with the beets to coat. 3. Toss the greens, beans, and red bell peppers with the remaining dressing in the first bowl. 4. Place onto a plate and top with beets.
Beets, Beans, & Greens, V1S
1. Combine vinegar, mustard, olive oil, and salt in a bowl to make the dressing. 2. Place the sliced beets in a bowl. Toss half the dressing with the beets to coat. 3. Toss the greens, beans, and red bell peppers with the remaining dressing in the first bowl. 4. Place onto a plate and top with beets.
Beets, Beans, & Greens, V2S
1. Combine vinegar, mustard, olive oil, and salt in a bowl to make the dressing. 2. Place the sliced beets in a bowl. Toss half the dressing with the beets to coat. 3. Toss the greens, beans, and red bell peppers with the remaining dressing in the first bowl. 4. Place onto a plate and top with beets.
Berries Chia Pudding
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!
Berries Chia Pudding, V4,7M- low-fat milk
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!
Berries Chia pudding
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!
Berries Chia pudding , V4,7S- low-fat milk
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!
Black Bean Soup
1. Lightly puree half of the black beans with the broth, salsa and cumin in a blender. 2. In a saucepan, combine pureed bean mixture with remaining beans, add salt and heat through. 3. To serve, ladle soup into a bowl. 4. Top with sour cream and garnish with the cilantro.
Black Bean Soup, V1
1. Lightly puree half of the black beans with the broth, salsa and cumin in a blender. 2. In a saucepan, combine pureed bean mixture with remaining beans, add salt and heat through. 3. To serve, ladle soup into a bowl. 4. Top with sour cream and garnish with the cilantro.
Black Bean Soup, V5
1. Lightly puree half of the black beans with the broth, salsa and cumin in a blender. 2. In a saucepan, combine pureed bean mixture with remaining beans, add salt and heat through. 3. To serve, ladle soup into a bowl. 4. Top with sour cream and garnish with the cilantro.
Black Bean and Couscous Salad
1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk oil, vinegar, and cumin, and lime juice. 4. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks. 6. Add to beans and vegetables, and mix well. 7. Add salt and black pepper 8. Add cilantro, poppy seeds and serve.
Black Bean and Couscous Salad, V1
1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk oil, vinegar, and cumin, and lime juice. 4. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks. 6. Add to beans and vegetables, and mix well. 7. Add salt and black pepper 8. Add cilantro, poppy seeds and serve.
Black Skillet Beef
Black Skillet Beef
Black Skillet Beef , V1M- 4 oz beef
Black Skillet Beef
Black Skillet Beef With Greens
Black Skillet Beef With Greens
Black Skillet Beef With Greens, V1
Black Skillet Beef With Greens, V1
Black Skillet Pork
1.Thinly slice the pork across the grain into strips. 2.In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3.Preheat a flat, wide-bottom nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5.Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6.Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.
Black Skillet Pork , V1M- 4 oz lean pork
1.Thinly slice the pork across the grain into strips. 2.In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3.Preheat a flat, wide-bottom nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5.Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6.Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.
Black Skillet Pork , V1S- 3 oz lean pork
1.Thinly slice the pork across the grain into strips. 2.In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3.Preheat a flat, wide-bottom nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5.Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6.Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.
Black Tea
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag.
Black Tea with Milk
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk
Black Tea with Milk, V4,7- With low-fat milk
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk
Black Tea with Milk, V4-6- Decaf with low-fat lactose-free milk
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk
Black Tea with Milk, V6-7a- Decaf with low-fat milk
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk
Black Tea with Milk, V7- With low-fat milk
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk
Black Tea, V1-Plain
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag.
Black Tea, V6- Decaf
1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag.
Black coffee
1. Use ground or instant coffee. Brew or dissolve coffee in 1 cup of water. 2. Serve and enjoy
Black coffee, V1. Plain
1. Use ground or instant coffee. Brew or dissolve coffee in 1 cup of water. 2. Serve and enjoy
Black coffee, V6. Decaf
1. Use ground or instant coffee. Brew or dissolve coffee in 1 cup of water. 2. Serve and enjoy
Blueberries Chia Pudding
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the blueberries before eat it, and enjoy!
Blueberries Chia Pudding , V1 S- 1/2 cup almond milk
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the blueberries before eat it, and enjoy!
Blueberries Chia Pudding , V1M- 1 cup almond milk
1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the blueberries before eat it, and enjoy!
Blueberry Chicken Pasta Salad
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry Chicken Pasta Salad , V1S- 3 oz chicken
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry Chicken Pasta Salad , V3M- 4 oz chicken
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry Chicken Pasta Salad , V1M- 4 oz chicken
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry Chicken Pasta Salad , V3S- 3 oz chicken
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry Muffins
1. Preheat the oven to 330 degrees. 2. Grease the muffin pans. 3. In a mixing bowl, stir the oil and xylitol until creamy. 4. Add eggs, milk and vanilla. Mix until blended. 5. In another mixing bowl, stir together the flour, baking powder, and salt. 6. Add the flour mix to the oil mixture in the first bowl. Stir together. 7. Stir the blueberries into the batter. 8. Fill the muffin cup 2/3 full with batter. 9. Bake for 17 minutes.
Blueberry Muffins , V8
1. Preheat the oven to 330 degrees. 2. Grease the muffin pans. 3. In a mixing bowl, stir the oil and xylitol until creamy. 4. Add eggs, milk and vanilla. Mix until blended. 5. In another mixing bowl, stir together the flour, baking powder, and salt. 6. Add the flour mix to the oil mixture in the first bowl. Stir together. 7. Stir the blueberries into the batter. 8. Fill the muffin cup 2/3 full with batter. 9. Bake for 17 minutes.
Blueberry tofu Pasta Salad
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry tofu Pasta Salad , V1M- 4 oz firm tofu
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry tofu Pasta Salad , V1S- 3 oz firm tofu
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry tofu Pasta Salad , V3-5S- 3 oz firm tofu
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Blueberry tofu Pasta Salad , V3-5m- 4 oz firm tofu
1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.
Boiled Potatoes With Herbs
1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.
Boiled Potatoes With Herbs , V1L- 3 medium potatoes
1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.
Boiled Potatoes With Herbs , V1M- 2 medium potatoes
1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.
Boiled Potatoes With Herbs , V1S- 1 medium potato
1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.
Boiled Sweet Potatoes
1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.
Boiled Sweet Potatoes , V1L- 1 large sweet potato
1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.
Boiled Sweet Potatoes , V1M- 1 medium sweet potato
1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.
Boiled Sweet Potatoes , V1S- 1/2 medium sweet potato
1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.
Braised Chicken Thighs With Spinach
1. Heat skillet over medium-high heat. Add oil. Add chicken, top side down. 2. Cook about 8 minutes on each side, or until deeply browned. Remove the chicken to a dinner plate and set aside. 3. Reheat skillet over medium heat. Add the onion, garlic, thyme, and rosemary. 4. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan. 5. Add the water, and cover. Continue cooking for about 20 minutes. 6. Add the fresh spinach and cook about 2 minutes, until it wilts.
Braised Chicken Thighs With Spinach, V1
1. Heat skillet over medium-high heat. Add oil. Add chicken, top side down. 2. Cook about 8 minutes on each side, or until deeply browned. Remove the chicken to a dinner plate and set aside. 3. Reheat skillet over medium heat. Add the onion, garlic, thyme, and rosemary. 4. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan. 5. Add the water, and cover. Continue cooking for about 20 minutes. 6. Add the fresh spinach and cook about 2 minutes, until it wilts.
Brazilian Rice
1. Preheat oven to 350 degrees. 2. Spray a baking dish with vegetable oil spray. 3. Place the spinach in a mixing bowl and add remaining ingredients. Mix until combined. 4. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 15 minutes. 5. Serve.
Brazilian Rice , V1L- brown rice
1. Preheat oven to 350 degrees. 2. Spray a baking dish with vegetable oil spray. 3. Place the spinach in a mixing bowl and add remaining ingredients. Mix until combined. 4. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 15 minutes. 5. Serve.
Brazilian Rice , V1S- brown rice
1. Preheat oven to 350 degrees. 2. Spray a baking dish with vegetable oil spray. 3. Place the spinach in a mixing bowl and add remaining ingredients. Mix until combined. 4. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 15 minutes. 5. Serve.
Breakfast Burrito
1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.
Breakfast Burrito, V1M
1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.
Breakfast Burrito, V1S
1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.
Breakfast Burrito, V3M
1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.
Breakfast Burrito, V3S
1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.
Broccoli & Mushrooms Omelet
1. Cut vegetables as directed. 2. Whisk plant egg alternatives in a mixing bowl. 3. Spray non-stick skillet with cooking spray; heat. 4. Add broccoli florets, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. 5. Add the plant egg alternative to a hot skillet and let spread to cover the bottom of the pan. 6. When the egg thickens on top, sprinkle with the veggie cheese. 7. Fold the other 1/2 of the omelet over the vegetables and cook for about one more minute. 8. Slide onto a plate. Garnish with remaining vegetable sauté mix. Season lightly with salt.
Broccoli & Mushrooms Omelet, V1
1. Cut vegetables as directed. 2. Whisk plant egg alternatives in a mixing bowl. 3. Spray non-stick skillet with cooking spray; heat. 4. Add broccoli florets, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. 5. Add the plant egg alternative to a hot skillet and let spread to cover the bottom of the pan. 6. When the egg thickens on top, sprinkle with the veggie cheese. 7. Fold the other 1/2 of the omelet over the vegetables and cook for about one more minute. 8. Slide onto a plate. Garnish with remaining vegetable sauté mix. Season lightly with salt.
Broccoli & Mushrooms Omelet, V5- Plant-based eggs (mung bean)
1. Cut vegetables as directed. 2. Whisk plant egg alternatives in a mixing bowl. 3. Spray non-stick skillet with cooking spray; heat. 4. Add broccoli florets, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. 5. Add the plant egg alternative to a hot skillet and let spread to cover the bottom of the pan. 6. When the egg thickens on top, sprinkle with the veggie cheese. 7. Fold the other 1/2 of the omelet over the vegetables and cook for about one more minute. 8. Slide onto a plate. Garnish with remaining vegetable sauté mix. Season lightly with salt.
Broccoli Frittata
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V1M- 2 eggs
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V1S-1 egg
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V2,5M- 1/3 cup egg alternative
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V2,5S- 1/4 cup egg alternative
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V2M- 2 eggs
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V2S- 1 egg
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Frittata, V9M- Egg whites
1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.
Broccoli Strawberry Orzo Salad
1. Prepare the vinaigrette by combining lemon juice, apple cider vinegar, and olive oil. 2. Cook orzo pasta according to directions. Drain and rinse with cold water. 3. Combine orzo pasta, broccoli, strawberries, basil, and sesame seeds in a bowl. 4. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. 5. Chill in the refrigerator until ready to serve.
Broccoli Strawberry Orzo Salad , V1M- 1/2 cup dry pasta
1. Prepare the vinaigrette by combining lemon juice, apple cider vinegar, and olive oil. 2. Cook orzo pasta according to directions. Drain and rinse with cold water. 3. Combine orzo pasta, broccoli, strawberries, basil, and sesame seeds in a bowl. 4. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. 5. Chill in the refrigerator until ready to serve.
Broccoli Strawberry Orzo Salad , V1S- 1/3 cup dry pasta
1. Prepare the vinaigrette by combining lemon juice, apple cider vinegar, and olive oil. 2. Cook orzo pasta according to directions. Drain and rinse with cold water. 3. Combine orzo pasta, broccoli, strawberries, basil, and sesame seeds in a bowl. 4. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. 5. Chill in the refrigerator until ready to serve.
Broccoli and Corn Bake
1. Mix melted margarine with corn, broccoli, egg, and cracker crumbs. 2. Pour the mix in a greased casserole 3. Bake in the Air Fryer at 350 degrees for 15 minutes.
Broccoli and Corn Bake, V1
1. Mix melted margarine with corn, broccoli, egg, and cracker crumbs. 2. Pour the mix in a greased casserole 3. Bake in the Air Fryer at 350 degrees for 15 minutes.
Broiled Tomatoes and Cheese
1. Cut tomato in half 2. Mix cottage cheese, basil, and pepper. 3. Spread cheese on tomato halves. 4. Sprinkle with bread crumbs and spray with cooking spray. 5. Spray the broiler pan with cooking spray. Place prepared tomatoes in a pan and broil for about 5 minutes.
Broiled Tomatoes and Cheese, V1
1. Cut tomato in half 2. Mix cottage cheese, basil, and pepper. 3. Spread cheese on tomato halves. 4. Sprinkle with bread crumbs and spray with cooking spray. 5. Spray the broiler pan with cooking spray. Place prepared tomatoes in a pan and broil for about 5 minutes.
Brown Rice
Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Brown Rice , V1L- 1 cup, cooked unsalted
Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Brown Rice , V1M- 3/4 cup, cooked unsalted
Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Brown Rice , V1S- 1/2 cup, cooked unsalted
Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Brown Rice , V1XL- 1 1/4 cup, cooked unsalted
Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley
Brown Rice Pilaf
Brown Rice Pilaf
Brown Rice Pilaf, V1L
Brown Rice Pilaf
Brown Rice Pilaf, V1L- with almonds
Brown Rice Pilaf
Brown Rice Pilaf, V1M- with almonds
Brown Rice Pilaf
Brown Rice Pilaf, V1S
Brown Rice Pilaf
Brown Rice Pilaf, V1S- with almonds
Brown Rice Pilaf
Brown Rice Pilaf, V2L
Brown Rice Pilaf
Brown Rice Pilaf, V2L- with almonds
Brown Rice Pilaf
Brown Rice Pilaf, V2M- with almonds -
Brown Rice Pilaf
Brown Rice Pilaf, V2S
Brown Rice Pilaf
Brown Rice Pilaf, V2S- with almonds -
Brown Rice Pilaf
Brown Rice Tabbouleh
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice Tabbouleh , V1L- 1 cup of rice
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice Tabbouleh , V1M. 3/4 cup of rice
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice Tabbouleh , V1S. 1/2 cup of rice
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice Tabbouleh , V2L. 1 cup of cooked rice
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice Tabbouleh , V2M. 3/4 cup of cooked rice
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice Tabbouleh , V2S. 1/2 cup of cooked rice
1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.
Brown Rice with Sizzling Chicken
1. Mix water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add chicken; cook about 5-6 minutes, then push chicken to the side. 3. Add celery to center of skillet; cook until slightly tender and push to the side. 4. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and chicken. Serve immediately over hot brown rice.
Brown Rice with Sizzling Chicken , V2M- 4 oz chicken
1. Mix water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add chicken; cook about 5-6 minutes, then push chicken to the side. 3. Add celery to center of skillet; cook until slightly tender and push to the side. 4. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and chicken. Serve immediately over hot brown rice.
Brown Rice with Sizzling Chicken , V2S- 3 oz chicken
1. Mix water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add chicken; cook about 5-6 minutes, then push chicken to the side. 3. Add celery to center of skillet; cook until slightly tender and push to the side. 4. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and chicken. Serve immediately over hot brown rice.
Brown Rice with Sizzling Salmon
1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.
Brown Rice with Sizzling Salmon , V1M- 4 oz salmon filet
1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.
Brown Rice with Sizzling Salmon , V1S- 3 oz salmon filet
1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.
Brown Rice with Sizzling Salmon , V2M- 4 oz salmon filet
1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.
Brown Rice with Sizzling Salmon , V2S- 3 oz salmon filet
1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.
Brown Rice with Sizzling Tofu
1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.
Brown Rice with Sizzling Tofu , V1M- 4 oz firm tofu
1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.
Brown Rice with Sizzling Tofu , V1S-3 oz firm tofu
1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.
Brown Rice with Sizzling Tofu , V2,5S- 3 oz tofu
1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.
Brown Rice with Sizzling Tofu, V2,5 M- 4 oz tofu.
1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.
Brussel Sprouts Bulgur Salad
1. Bring water and one pinch of salt to a boil. 2. Put the bulgur in a bowl and cover it with boiling water (no stir). Cover the bowl tightly with plastic wrap, and let stand until soft, about 30 minutes. Once the water is absorbed, use a fork to separate the grains. 2. Cook the sprouts using one teaspoon of the oil on medium heat until browned and tender. 4. Combine bulgur, brussels sprouts, and nuts in a bowl. 5. Mix oil, vinegar, and salt well in a small bowl. 6. Pour dressing over salad when ready to serve.
Brussel Sprouts Bulgur Salad, V1
1. Bring water and one pinch of salt to a boil. 2. Put the bulgur in a bowl and cover it with boiling water (no stir). Cover the bowl tightly with plastic wrap, and let stand until soft, about 30 minutes. Once the water is absorbed, use a fork to separate the grains. 2. Cook the sprouts using one teaspoon of the oil on medium heat until browned and tender. 4. Combine bulgur, brussels sprouts, and nuts in a bowl. 5. Mix oil, vinegar, and salt well in a small bowl. 6. Pour dressing over salad when ready to serve.
Brussels Sprouts With Mushroom
1. Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, 2. In a non-stick pot bring the broth to a boil. 3. Mix in mustard, and thyme. Add the mushrooms. 4. Boil until the broth is reduced by half, about 5 to 8 minutes. 5. Add the brussels sprouts. 6. Toss well to coat with the sauce.
Brussels Sprouts With Mushroom , V1
1. Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, 2. In a non-stick pot bring the broth to a boil. 3. Mix in mustard, and thyme. Add the mushrooms. 4. Boil until the broth is reduced by half, about 5 to 8 minutes. 5. Add the brussels sprouts. 6. Toss well to coat with the sauce.
Bulgur
Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Bulgur , V1L - 1 cup cooked
Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Bulgur , V1M- 3/4 cup cooked
Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Bulgur , V1S- 1/2 cup cooked
Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Bulgur With Chickpeas
1. Heat half of the oil in a pan. Once the oil is hot, add bulgur and stir until it's evenly coated with the oil. Then, add one pinch of salt, pour the broth into the skillet, and bring it to a boil. 2. Reduce the heat to low and cook for about 10 minutes or until the liquid is fully absorbed. 3. Heat the remaining oil in another non-stick skillet and cook the chickpeas, green peas, and yellow bell pepper seasoned with one pinch of salt. 3. Once the cooking process is complete, add parsley and chopped spinach to the skillet and stir everything together. 4. Serve, garnish with fresh parsley and enjoy!
Bulgur With Chickpeas, V1
1. Heat half of the oil in a pan. Once the oil is hot, add bulgur and stir until it's evenly coated with the oil. Then, add one pinch of salt, pour the broth into the skillet, and bring it to a boil. 2. Reduce the heat to low and cook for about 10 minutes or until the liquid is fully absorbed. 3. Heat the remaining oil in another non-stick skillet and cook the chickpeas, green peas, and yellow bell pepper seasoned with one pinch of salt. 3. Once the cooking process is complete, add parsley and chopped spinach to the skillet and stir everything together. 4. Serve, garnish with fresh parsley and enjoy!
Butternut Squash With Black Beans
1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin. 2. Carefully peel the squash with a vegetable peeler or small knife. 3. Cut the squash into 1/2-inch cubes. 4. In a pan, heat the oil. Add the onion, and cook until tender. Then, add garlic powder and squash. 5. Cook for 5 minutes on medium heat. 6. Add vinegar, salt, and water. Cook on low heat until the squash is tender, about 10 minutes. 7. Add the beans and oregano. Cook until the beans are heated through. 8. Serve garnished with fresh cilantro.
Butternut Squash With Black Beans, V1.
1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin. 2. Carefully peel the squash with a vegetable peeler or small knife. 3. Cut the squash into 1/2-inch cubes. 4. In a pan, heat the oil. Add the onion, and cook until tender. Then, add garlic powder and squash. 5. Cook for 5 minutes on medium heat. 6. Add vinegar, salt, and water. Cook on low heat until the squash is tender, about 10 minutes. 7. Add the beans and oregano. Cook until the beans are heated through. 8. Serve garnished with fresh cilantro.
Cabbage Roll Casserole
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole , V1M- 3 oz Chicken
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole , V1M- 3oz Tilapia
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole , V1S- 2 oz Tilapia
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole , V1S- 2 oz Chicken
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole, V1M- 3 oz ground Beef
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole, V5M- 3 oz plant-based ground beef
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Roll Casserole, V5S- 2 oz plant-based ground beef
1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.
Cabbage Stir-Fry
1. Heat oil in a skillet. 2. Add onions, peppers, cabbage, and garlic to skillet and cook over medium heat until vegetables are tender. 3. Add soy sauce and stir until sauce boils.
Cabbage Stir-Fry, V1
1. Heat oil in a skillet. 2. Add onions, peppers, cabbage, and garlic to skillet and cook over medium heat until vegetables are tender. 3. Add soy sauce and stir until sauce boils.
Canned in oil sardines
Drain, serve and enjoy
Canned in oil sardines, V1- 3.75 oz sardines
Drain, serve and enjoy
Cantaloupe melon
Peel, cut, serve, and enjoy
Cantaloupe melon, V1M
Peel, cut, serve, and enjoy
Caribbean Casserole
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Caribbean Casserole , V1L- 3/4 cup black beans
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Caribbean Casserole , V1M- 1/2 cup black beans
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Caribbean Casserole , V1S- 1/3 cup black beans
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Caribbean Casserole , V2L- 3/4 cup black beans
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Caribbean Casserole , V2M-1/2 cup black beans
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Caribbean Casserole , V2S- 1/3 cup black beans
1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.
Carrot Raisin Salad
1. In a bowl, thoroughly mix carrots, raisins, and lemon juice. 2. Serve chilled.
Carrot Raisin Salad, V1
1. In a bowl, thoroughly mix carrots, raisins, and lemon juice. 2. Serve chilled.
Cashew Nuts
Serve and enjoy
Cashew Nuts, V1- 1/4 cup
Serve and enjoy
Catfish Stew and Rice
1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.
Catfish Stew and Rice , V1M-5 oz catfish
1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.
Catfish Stew and Rice , V1S-4 oz catfish
1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.
Catfish Stew and Rice , V2M- 5 oz catfish filets
1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.
Catfish Stew and Rice , V2S- 4 oz catfish filets
1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.
Catfish With Spinach
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Catfish With Spinach , V1L- 6 oz Caffish
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Catfish With Spinach , V1M- 5 oz Catfish
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Catfish With Spinach , V1S- 4 oz Catfish
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Catfish with Spinach
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. 3. Add the remaining 1 teaspoons oil, add thyme,vover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed.
Catfish with Spinach , V2L- 6 oz Catfish
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Catfish with Spinach , V2M- 5 oz Catfish
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Catfish with Spinach , V2S- 4 oz Cod
1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.
Cauliflower Shells With Cheese
1. In a pot, boil 1 cup of water. Once boiling, add the pasta and cook for 8 minutes. Drain the pasta and set aside. 2. In another pot, boil 1 cup of water and add the cauliflower. Cook until the florets are soft, approximately 4 minutes. Drain the cauliflower and set aside. 3. Place the cooked cauliflower, half of the milk, and garlic salt in a blender. Blend until smooth. 4. In a separate pot, heat oil. Add flour and whisk until the mixture is smooth. Gradually add the remaining milk and cook until it bubbles and thickens. 5. Add the cheese and blended cauliflower to the mixture. Stir well to combine. 6. Once the mixture is complete, remove it from heat. Add the pasta back into the sauce and mix thoroughly. 7. Serve and enjoy!
Cauliflower Shells With Cheese, V1
1. In a pot, boil 1 cup of water. Once boiling, add the pasta and cook for 8 minutes. Drain the pasta and set aside. 2. In another pot, boil 1 cup of water and add the cauliflower. Cook until the florets are soft, approximately 4 minutes. Drain the cauliflower and set aside. 3. Place the cooked cauliflower, half of the milk, and garlic salt in a blender. Blend until smooth. 4. In a separate pot, heat oil. Add flour and whisk until the mixture is smooth. Gradually add the remaining milk and cook until it bubbles and thickens. 5. Add the cheese and blended cauliflower to the mixture. Stir well to combine. 6. Once the mixture is complete, remove it from heat. Add the pasta back into the sauce and mix thoroughly. 7. Serve and enjoy!
Cheese Stuffed Potato
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.
Cheese Stuffed Potato and grilled chicken
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat. Serve with grilled chicken
Cheese Stuffed Potato and grilled chicken , V1S- 4 oz chicken
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat. Serve with grilled chicken
Cheese Stuffed Potato and grilled chicken , V1M- 5 oz chicken
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat. Serve with grilled chicken
Cheese Stuffed Potato, V1
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.
Cheese and Corn Chowder
1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1/3 cup water. Cover and simmer 10 minutes. 2. Add corn and pepper. Cook 5 more minutes or until vegetables are cooked. 3. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil. Garnish with fresh parsley 4. Serve hot.
Cheese and Corn Chowder, V1
1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1/3 cup water. Cover and simmer 10 minutes. 2. Add corn and pepper. Cook 5 more minutes or until vegetables are cooked. 3. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil. Garnish with fresh parsley 4. Serve hot.
Cheesy Chicken rice Bake
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Cheesy Chicken rice Bake , V1a- Witn Broccoli
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Cheesy Chicken rice Bake , V1b- With cauliflower
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Cheesy Chicken rice Bake , V2-4a- With Broccoli
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Cheesy Chicken rice Bake , V2-4b- With cauliflower
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Cheesy Chicken rice Bake , V4a- With Broccoli
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Cheesy Chicken rice Bake , V4b- With cauliflower
1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.
Chicken Brunswick Stew & Brown Rice
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Chicken Brunswick Stew & Brown Rice, V1L- 4 oz chicken
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Chicken Brunswick Stew & Brown Rice, V1M-3 oz chicken
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Chicken Brunswick Stew & Brown Rice, V1S-2 oz chicken
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Chicken Cabbage Salad
1. Use a cheese grater or slice all vegetables thinly with a sharp knife. 2. Put in a bowl and add chicken 3. Add herbs to taste. 4. Mix mayonnaise, yogurt, mustard, and lemon juice in a small bowl. Blend well. Add to vegetables. 5. Mix well.
Chicken Cabbage Salad , V1M- 4.0 oz chicken
1. Use a cheese grater or slice all vegetables thinly with a sharp knife. 2. Put in a bowl and add chicken 3. Add herbs to taste. 4. Mix mayonnaise, yogurt, mustard, and lemon juice in a small bowl. Blend well. Add to vegetables. 5. Mix well.
Chicken Cabbage Salad , V1S- 3 oz chicken
1. Use a cheese grater or slice all vegetables thinly with a sharp knife. 2. Put in a bowl and add chicken 3. Add herbs to taste. 4. Mix mayonnaise, yogurt, mustard, and lemon juice in a small bowl. Blend well. Add to vegetables. 5. Mix well.
Chicken Club Salad
1. Cook pasta according to package directions; drain and cool. 2. Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, cover the pot, and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes before peeling off. 2. Place the romaine in a bowl or plate. 3. Combine chopped vegetables, chicken and pasta. 4. Add dressing; toss lightly to coat. Put in bowl. 5. Top with a few egg slices.
Chicken Club Salad , V1S- 3 oz chicken
1. Cook pasta according to package directions; drain and cool. 2. Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, cover the pot, and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes before peeling off. 2. Place the romaine in a bowl or plate. 3. Combine chopped vegetables, chicken and pasta. 4. Add dressing; toss lightly to coat. Put in bowl. 5. Top with a few egg slices.
Chicken Creole
1. Heat pan over medium-high heat. Add oil and chicken and cook until the chicken reaches an internal temperature of 165°F, about 5 minutes. 2. Reduce heat to medium. 3. Add tomatoes, red pepper flakes, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Cook for about 3 minutes, then add water and boil; reduce heat to low and simmer, covered for 10-15 minutes. 5. Serve hot.
Chicken Creole, V1- 4 oz chicken
1. Heat pan over medium-high heat. Add oil and chicken and cook until the chicken reaches an internal temperature of 165°F, about 5 minutes. 2. Reduce heat to medium. 3. Add tomatoes, red pepper flakes, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Cook for about 3 minutes, then add water and boil; reduce heat to low and simmer, covered for 10-15 minutes. 5. Serve hot.
Chicken Ratatouille & Brown Rice
1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.
Chicken Ratatouille & Brown Rice, V1M- 4 oz chicken
1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.
Chicken Ratatouille & Brown Rice, V1S- 3 oz chicken
1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.
Chicken Ratatouille & Brown Rice, V2M- 4 oz chicken
1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.
Chicken Ratatouille & Brown Rice, V2S- 3 oz chicken
1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.
Chicken Salad and Peach Sandwich
1. Mix all ingredients in a bowl. 2. Spoon mixture onto 2 slices of the bread.
Chicken Salad and Peach Sandwich , V1S- 3 oz chicken
1. Mix all ingredients in a bowl. 2. Spoon mixture onto 2 slices of the bread.
Chicken Salad and Peach Sandwich , V2S- 3 oz chicken
1. Mix all ingredients in a bowl. 2. Spoon mixture onto 2 slices of the bread.
Chicken Stir Fry
Chicken Stir Fry
Chicken With Brussels Sprouts
1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, and add onion and garlic. 5. Cook for 1 minute or until fragrant. 6. Add chicken and cook for 8 to 10 minutes or until golden and cooked through. 7. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 8. Spoon into a bowl to serve, and sprinkle with sesame seeds.
Chicken With Brussels Sprouts , V1M- 4 oz chicken
1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.
Chicken With Brussels Sprouts , V1S- 3 oz chicken
1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.
Chicken and Blueberries Salad
1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the chicken and blueberries with the dressing. 3. Serve on a base of baby greens.
Chicken and Blueberries Salad, V1M- 4 oz chicken
1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the chicken and blueberries with the dressing. 3. Serve on a base of baby greens.
Chicken and Blueberries Salad, V1S- 3 oz chicken
1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the chicken and blueberries with the dressing. 3. Serve on a base of baby greens.
Chicken and Mushrooms
1. Heat olive oil in a sauté pan. 2. With heat on medium-high, place chicken in pan and cover with lid. 3. Cook chicken about 5 minutes. 4. Add mushrooms and peppers to pan and sauté 3-4 minutes. 5. Add chicken broth. 6. Gently mix in raisins, rice, and thyme; bring to boil, reduce heat and cover. 7. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.
Chicken and Mushrooms , V2L- 6 oz chicken
1. Heat olive oil in a sauté pan. 2. With heat on medium-high, place chicken in pan and cover with lid. 3. Cook chicken about 5 minutes. 4. Add mushrooms and peppers to pan and sauté 3-4 minutes. 5. Add chicken broth. 6. Gently mix in raisins, rice, and thyme; bring to boil, reduce heat and cover. 7. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.
Chicken and Mushrooms , V2M- 4 oz chicken
1. Heat olive oil in a sauté pan. 2. With heat on medium-high, place chicken in pan and cover with lid. 3. Cook chicken about 5 minutes. 4. Add mushrooms and peppers to pan and sauté 3-4 minutes. 5. Add chicken broth. 6. Gently mix in raisins, rice, and thyme; bring to boil, reduce heat and cover. 7. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.
Chicken and Spanish Rice
1. In a skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice, chicken, and salt. Mix well and heat through.
Chicken and Spanish Rice , V1M- 4 oz chicken
1. In a skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice, chicken, and salt. Mix well and heat through.
Chicken and Spanish Rice , V1S- 3 oz chicken
1. In a skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice, chicken, and salt. Mix well and heat through.
Chicken with Brussels sprouts
1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.
Chicken with Brussels sprouts , V2M- 4 oz chicken
1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.
Chicken with Brussels sprouts , V2S- 3 oz chicken
1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.
Chicken zoodles
1. Heat a medium non-stick frying pan or wok on medium-high heat. 2. Add olive oil, and chicken. 3. Cook for 5-6 minutes or until golden and cooked through. 4. Add snow peas, asparagus and dry herbs and stir fry for another 1-2 minutes. 5. Toss in zoodles and cook for 1 minute then turn off heat. 6. Spoon into bowl to serve and season to taste. TIP: If you have a spiralizer you can prepare zucchini noodles yourself.
Chicken zoodles , V2M- 4 oz chicken
1. Heat a medium non-stick frying pan or wok on medium-high heat. 2. Add olive oil, and chicken. 3. Cook for 5-6 minutes or until golden and cooked through. 4. Add snow peas, asparagus and dry herbs and stir fry for another 1-2 minutes. 5. Toss in zoodles and cook for 1 minute then turn off heat. 6. Spoon into bowl to serve and season to taste. TIP: If you have a spiralizer you can prepare zucchini noodles yourself.
Chickpeas and Couscous Salad
1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk together oil, vinegar, cumin, and lime juice if using. 4. Add chickpeas, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks.- Add to chickpeas and vegetables, and mix well. 6. Add salt and black pepper 7. Add cilantro and serve.
Chickpeas and Couscous Salad, V1
1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk together oil, vinegar, cumin, and lime juice if using. 4. Add chickpeas, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks.- Add to chickpeas and vegetables, and mix well. 6. Add salt and black pepper 7. Add cilantro and serve.
Chickpeas and Spinach Sauté
1. Heat a skillet on medium-high heat. When hot, add oil. 2. Add the onion, garlic, celery, and carrot and cook for about 15 minutes until the mixture is soft and the onions are lightly browned. 3. Raise the heat to high, add the tomatoes, chickpeas, and water, and cook for 5 minutes. 4. Lower the heat to low, top the mixture with the spinach, add lemon juice and red pepper flakes, and stir thoroughly. 5. Cook until the spinach is done and remove from heat. 6. Serve over warm brown rice
Chickpeas and Spinach Sauté, V1
1. Heat a skillet on medium-high heat. When hot, add oil. 2. Add the onion, garlic, celery, and carrot and cook for about 15 minutes until the mixture is soft and the onions are lightly browned. 3. Raise the heat to high, add the tomatoes, chickpeas, and water, and cook for 5 minutes. 4. Lower the heat to low, top the mixture with the spinach, add lemon juice and red pepper flakes, and stir thoroughly. 5. Cook until the spinach is done and remove from heat. 6. Serve over warm brown rice
Classic Hash Browns
1.peel and grind the potato and put in a colander. Rinse with cold water to remove the starchy liquid. Let stand por about 5 minutes and then press it to remove the water excess. 2. Heat the oil in a nonstick skillet over medium-high heat. 3. Add a single layer of potatoes to a skillet; add salt and pepper. 4. Cover with a lid; cook for 7 minutes. 4. Turn potatoes and continue cooking for 5 more minutes or until golden brown.
Classic Hash Browns , V1M
1.peel and grind the potato and put in a colander. Rinse with cold water to remove the starchy liquid. Let stand por about 5 minutes and then press it to remove the water excess. 2. Heat the oil in a nonstick skillet over medium-high heat. 3. Add a single layer of potatoes to a skillet; add salt and pepper. 4. Cover with a lid; cook for 7 minutes. 4. Turn potatoes and continue cooking for 5 more minutes or until golden brown.
Classic Hash Browns , V1S
1.peel and grind the potato and put in a colander. Rinse with cold water to remove the starchy liquid. Let stand por about 5 minutes and then press it to remove the water excess. 2. Heat the oil in a nonstick skillet over medium-high heat. 3. Add a single layer of potatoes to a skillet; add salt and pepper. 4. Cover with a lid; cook for 7 minutes. 4. Turn potatoes and continue cooking for 5 more minutes or until golden brown.
Cooked and fresh veggie salad
1. Heat the oil in a frying pan. Add the vegetables except the lettuce and cherry tomatoes. Add salt and cook until slightly soft and still crisp. 2. In a bowl, mix the lettuce with the vinegar. 3. Prepare the dish by serving a bed of lettuce, then place the vegetables on top and garnish with the cherry tomatoes.
Cooked and fresh veggie salad, V1
1. Heat the oil in a frying pan. Add the vegetables except the lettuce and cherry tomatoes. Add salt and cook until slightly soft and still crisp. 2. In a bowl, mix the lettuce with the vinegar. 3. Prepare the dish by serving a bed of lettuce, then place the vegetables on top and garnish with the cherry tomatoes.
Corn Casserole
1. Preheat oven to 350 degrees F. 2. In a saucepan, cook onions over medium heat in vegetable oil until tender about 4 to 5 minutes. 3. Thaw corn if frozen, then mash it. 4. Add 1 teaspoon of water and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils. 5. Remove the saucepan from the heat. Mix in milk, corn, and dried egg mix. 6. In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well. 7. Spray a baking pan with nonstick cooking spray. Pour mixture into baking pan. 8. Bake for 10 to 15 minutes.
Corn Casserole, V1
1. Preheat oven to 350 degrees F. 2. In a saucepan, cook onions over medium heat in vegetable oil until tender about 4 to 5 minutes. 3. Thaw corn if frozen, then mash it. 4. Add 1 teaspoon of water and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils. 5. Remove the saucepan from the heat. Mix in milk, corn, and dried egg mix. 6. In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well. 7. Spray a baking pan with nonstick cooking spray. Pour mixture into baking pan. 8. Bake for 10 to 15 minutes.
Corn pancakes
1. Put the corn in a food processor, pulse until smooth but still grainy. 2. Pour the mixture into a small bowl and add the corn flour, oil, sweetener, salt, and baking powder. Mix until all the ingredients are well incorporated. 3. Heat a non-stick frying pan to medium-high heat and pour the mixture, Make two pancakes. 4. Cook it on one side and then flip it over to cook on the other side. Repeat this process until the desired consistency is achieved.
Corn pancakes, V1M- 2 pancakes
1. Put the corn in a food processor, pulse until smooth but still grainy. 2. Pour the mixture into a small bowl and add the corn flour, oil, sweetener, salt, and baking powder. Mix until all the ingredients are well incorporated. 3. Heat a non-stick frying pan to medium-high heat and pour the mixture, Make two pancakes. 4. Cook it on one side and then flip it over to cook on the other side. Repeat this process until the desired consistency is achieved.
Corn pancakes, V1S- 1 pancake
1. Put the corn in a food processor, pulse until smooth but still grainy. 2. Pour the mixture into a small bowl and add the corn flour, oil, sweetener, salt, and baking powder. Mix until all the ingredients are well incorporated. 3. Heat a non-stick frying pan to medium-high heat and pour the mixture, Make two pancakes. 4. Cook it on one side and then flip it over to cook on the other side. Repeat this process until the desired consistency is achieved.
Cottage Cheese Bowl
Cottage Cheese Bowl
Couscous
Boil water, add dry couscous, and turn off heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes.
Couscous, V1L- 3/4 cup raw couscous
Boil water, add dry couscous, and turn off heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes.
Couscous, V1M- 1/2 cup raw couscous
Boil water, add dry couscous, and turn off heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes.
Couscous, V1S- 1/3 cup raw couscous
Boil water, add dry couscous, and turn off heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes.
Crunchy Berries Parfait
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Berries Parfait , V1La
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Berries Parfait , V1Lb-with chia seeds
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Berries Parfait , V1Lc- with flaxseeds
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Berries Parfait , V1Mb- with chia seeds
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Berries Parfait , V1Sb- with chia seeds
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Berries Parfait , V1Sc- with flaxseeds
1. Spoon yogurt into glass, then top with fruit, granola, and chia seeds
Crunchy Strawberries Parfait
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Strawberries Parfait , V3La
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Strawberries Parfait , V3Lc- With fraxseeds
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Strawberries Parfait , V5La
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Strawberries Parfait , V5Lb- With chia seeds
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Strawberries Parfait , V5Lc- With flaxseeds
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Strawberries Parfait , VL3b- With chia seeds
1. Spoon yogurt into glass, then top with fruit, granola, and flaxseeds.
Crunchy Vegetable Wraps
1. In a bowl, stir ranch seasoning into cream cheese, chill. 2. Steam broccoli in microwave for 1 minute with 1 tablespoon of water. 3. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly. 4. Chill for 1-2 hours before serving the wrap will hold its shape better. With a sharp knife slice into circles and serve.
Crunchy Vegetable Wraps, V1
1. In a bowl, stir ranch seasoning into cream cheese, chill. 2. Steam broccoli in microwave for 1 minute with 1 tablespoon of water. 3. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly. 4. Chill for 1-2 hours before serving the wrap will hold its shape better. With a sharp knife slice into circles and serve.
Crustless Quiche for One
1. Lightly oil a 4-inch round mini baking pan 2. Cook the mushrooms in water until they are soft. Remove from the stove, stir the spinach in, and cover for 5 minutes 3. Mix the eggs, milk, and salt in a bowl and beat. Then, add the cooked vegetables and shredded cheese. 4. Pour the mixture into the baking baking pan. 5. Using an air fryer, bake at 400 °F for 10 minutes or until a knife inserted near the center comes out clean. 6. Let the quiche cool for 5 minutes before serving.
Crustless Quiche for One, V1
1. Lightly oil a 4-inch round mini baking pan 2. Cook the mushrooms in water until they are soft. Remove from the stove, stir the spinach in, and cover for 5 minutes 3. Mix the eggs, milk, and salt in a bowl and beat. Then, add the cooked vegetables and shredded cheese. 4. Pour the mixture into the baking baking pan. 5. Using an air fryer, bake at 400 °F for 10 minutes or until a knife inserted near the center comes out clean. 6. Let the quiche cool for 5 minutes before serving.
Cuban Salad
1. To make the dressing put the oil, lime juice, garlic, salt, and pepper in a bowl and mix well. 2. Put the lettuce, tomatoes, onion, and radishes in the mixing bowl and toss to combine. 3. Pour the dressing over the lettuce mixture and toss. Serve right away.
Cuban Salad, V1
1. To make the dressing put the oil, lime juice, garlic, salt, and pepper in a bowl and mix well. 2. Put the lettuce, tomatoes, onion, and radishes in the mixing bowl and toss to combine. 3. Pour the dressing over the lettuce mixture and toss. Serve right away.
Cucumber Yogurt Dip
1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside. 2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour. 3. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.
Cucumber Yogurt Dip, V1
1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside. 2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour. 3. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.
Curried Chicken Salad
1. Toss all ingredients except mandarin oranges in a bowl. 2. Serve and garnish with mandarin oranges
Curried Chicken Salad , V1M- 4 oz chicken
1. Toss all ingredients except mandarin oranges in a bowl. 2. Serve and garnish with mandarin oranges
Curried Chicken Salad , V1S- 3 oz chicken
1. Toss all ingredients except mandarin oranges in a bowl. 2. Serve and garnish with mandarin oranges
Curried Chicken with Mushrooms
1. Heat the oil in a frying pan. 2. Using medium-high heat, place the chicken in the skillet and cover with the lid. 3. Cook the chicken for about 5 minutes. 4. Add the mushrooms and peppers to the bread and sauté for 3-4 minutes. 5. Add the chicken broth. 6. Gently stir in rice and curry powder. Bring to a boil, reduce heat, and cover. 7. Cook over low heat until the rice is cooked; stir with a fork and let sit 3 to 5 minutes before serving.
Curried Chicken with Mushrooms , V1M- 4 oz chicken
1. Heat the oil in a frying pan. 2. Using medium-high heat, place the chicken in the skillet and cover with the lid. 3. Cook the chicken for about 5 minutes. 4. Add the mushrooms and peppers to the bread and sauté for 3-4 minutes. 5. Add the chicken broth. 6. Gently stir in rice and curry powder. Bring to a boil, reduce heat, and cover. 7. Cook over low heat until the rice is cooked; stir with a fork and let sit 3 to 5 minutes before serving.
Curried Chickpea Salad Sandwich
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Chickpea Salad Sandwich, V1M
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Chickpea Salad Sandwich, V3-5M -2 sandwiches
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Chickpea Salad Sandwich, V3-5S
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Chickpea Salad Sandwich, V3M
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Chickpea Salad Sandwich, V5M- Two sandwiches
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Chickpea Salad Sandwich, V5S
1. Add the chickpeas to a bowl and mash them. 2. Mix with the rest of the ingredients except the lettuce. 3. Serve on bread and lettuce. To make it fancier, cut the sandwich in half, place one half on top of the other, secure with a toothpick, and enjoy.
Curried Squash Stew
1. Heat a pot on the stove over medium heat and add oil. Add the onion, garlic and celery and cook about 5 minutes, until the onion is tender. 2. Add zucchini, cinnamon, and curry powder and cook for 5 minutes, stirring occasionally. 3. Add the butternut squash, tomatoes, raisins, and chickpeas. Cover and continue cooking about 5-10 minutes.
Curried Squash Stew, V1
1. Heat a pot on the stove over medium heat and add oil. Add the onion, garlic and celery and cook about 5 minutes, until the onion is tender. 2. Add zucchini, cinnamon, and curry powder and cook for 5 minutes, stirring occasionally. 3. Add the butternut squash, tomatoes, raisins, and chickpeas. Cover and continue cooking about 5-10 minutes.
Curried Vegan Chicken Salad
1. Toss all ingredients except mandarin oranges in a bowl. 2. Serve and garnish with mandarin oranges
Curried Vegan Chicken Salad , V5
1. Toss all ingredients except mandarin oranges in a bowl. 2. Serve and garnish with mandarin oranges
Dave’s Herb-stuffed Mushrooms
1. Preheat oven to 375°F. 2. Clean mushrooms and remove stems to use for the filling. 3. Put mushroom cap (open side down) in the oven for 5 minutes. This will prepare the caps for stuffing. 4. Sauté onions, garlic, and herbs in 1 tsp olive oil. After 1 minute, remove from heat. 5. In a bowl, mash mushroom stems and chickpeas with the remaining olive oil. 6. Add all other ingredients and mix well. 7. Lightly spray a baking sheet and the mushroom caps. 8. Stuff the mushrooms with the mixture and place them on a baking sheet . 9. Bake for 10-15 minutes or until the stuffing is golden brown. 10. Remove from oven, sprinkle with dried parsley, and enjoy.
Dave’s Herb-stuffed Mushrooms , V2
1. Preheat oven to 375°F. 2. Clean mushrooms and remove stems to use for the filling. 3. Put mushroom cap (open side down) in the oven for 5 minutes. This will prepare the caps for stuffing. 4. Sauté onions, garlic, and herbs in 1 tsp olive oil. After 1 minute, remove from heat. 5. In a bowl, mash mushroom stems and chickpeas with the remaining olive oil. 6. Add all other ingredients and mix well. 7. Lightly spray a baking sheet and the mushroom caps. 8. Stuff the mushrooms with the mixture and place them on a baking sheet . 9. Bake for 10-15 minutes or until the stuffing is golden brown. 10. Remove from oven, sprinkle with dried parsley, and enjoy.
Dave’s Herb-stuffed Mushrooms , V2,3,4
1. Preheat oven to 375°F. 2. Clean mushrooms and remove stems to use for the filling. 3. Put mushroom cap (open side down) in the oven for 5 minutes. This will prepare the caps for stuffing. 4. Sauté onions, garlic, and herbs in 1 tsp olive oil. After 1 minute, remove from heat. 5. In a bowl, mash mushroom stems and chickpeas with the remaining olive oil. 6. Add all other ingredients and mix well. 7. Lightly spray a baking sheet and the mushroom caps. 8. Stuff the mushrooms with the mixture and place them on a baking sheet . 9. Bake for 10-15 minutes or until the stuffing is golden brown. 10. Remove from oven, sprinkle with dried parsley, and enjoy.
Dave’s Herb-stuffed Mushrooms , V3
1. Preheat oven to 375°F. 2. Clean mushrooms and remove stems to use for the filling. 3. Put mushroom cap (open side down) in the oven for 5 minutes. This will prepare the caps for stuffing. 4. Sauté onions, garlic, and herbs in 1 tsp olive oil. After 1 minute, remove from heat. 5. In a bowl, mash mushroom stems and chickpeas with the remaining olive oil. 6. Add all other ingredients and mix well. 7. Lightly spray a baking sheet and the mushroom caps. 8. Stuff the mushrooms with the mixture and place them on a baking sheet . 9. Bake for 10-15 minutes or until the stuffing is golden brown. 10. Remove from oven, sprinkle with dried parsley, and enjoy.
Dave’s Herb-stuffed Mushrooms , V5
1. Preheat oven to 375°F. 2. Clean mushrooms and remove stems to use for the filling. 3. Put mushroom cap (open side down) in the oven for 5 minutes. This will prepare the caps for stuffing. 4. Sauté onions, garlic, and herbs in 1 tsp olive oil. After 1 minute, remove from heat. 5. In a bowl, mash mushroom stems and chickpeas with the remaining olive oil. 6. Add all other ingredients and mix well. 7. Lightly spray a baking sheet and the mushroom caps. 8. Stuff the mushrooms with the mixture and place them on a baking sheet . 9. Bake for 10-15 minutes or until the stuffing is golden brown. 10. Remove from oven, sprinkle with dried parsley, and enjoy.
Dave’s Herb-stuffed Mushrooms, V1
1. Preheat oven to 375°F. 2. Clean mushrooms and remove stems to use for the filling. 3. Put mushroom cap (open side down) in the oven for 5 minutes. This will prepare the caps for stuffing. 4. Sauté onions, garlic, and herbs in 1 tsp olive oil. After 1 minute, remove from heat. 5. In a bowl, mash mushroom stems and chickpeas with the remaining olive oil. 6. Add all other ingredients and mix well. 7. Lightly spray a baking sheet and the mushroom caps. 8. Stuff the mushrooms with the mixture and place them on a baking sheet . 9. Bake for 10-15 minutes or until the stuffing is golden brown. 10. Remove from oven, sprinkle with dried parsley, and enjoy.
Delicious Greens
1. Rinse greens, remove stems, and tear them into small pieces. 2. Place the greens in a pan and cover with hot water (enough to cover the vegetables), add salt and cook on medium heat for 3-4 minutes until it is soft. Add cabbage and cook for one more minute. Drain in a colander. 3. Heat a non-stick skillet over medium-high heat. Add oil and sauté garlic and onion until light brown, about 3 minutes. 4. Add greens and vinegar and cook briefly for about 1 minute. Serve hot.
Delicious Greens, V1
1. Rinse greens, remove stems, and tear them into small pieces. 2. Place the greens in a pan and cover with hot water (enough to cover the vegetables), add salt and cook on medium heat for 3-4 minutes until it is soft. Add cabbage and cook for one more minute. Drain in a colander. 3. Heat a non-stick skillet over medium-high heat. Add oil and sauté garlic and onion until light brown, about 3 minutes. 4. Add greens and vinegar and cook briefly for about 1 minute. Serve hot.
Dilled Fish Filets
1. Place fish in a heated fry pan with olive oil. Sprinkle with seasonings and herbs. 2. Cover and cook over moderate heat until fish flakes when tested with a fork, about 5 minutes.
Dilled Fish Filets , V1- 4 oz Catfish filet
1. Place fish in a heated fry pan with olive oil. Sprinkle with seasonings and herbs. 2. Cover and cook over moderate heat until fish flakes when tested with a fork, about 5 minutes.
Dilled Fish Filets , V2- 4 oz Catfish filet
1. Place fish in a heated fry pan with olive oil. Sprinkle with seasonings and herbs. 2. Cover and cook over moderate heat until fish flakes when tested with a fork, about 5 minutes.
Dried Figs
Place in a serving dish, and enjoy
Dried Figs, V2
Place in a serving dish, and enjoy
Dutch Apple Yogurt
To prepare the homemade apple sauce: 1. Peel and chop the apple. 2. Boil water in a small pot; add the cinnamon stick and apples, then lower the heat. 2. Simmer for 15 to 20 minutes or until apples are tender. Stir occasionally to prevent sticking. Add more water if necessary. 3. Remove the cinnamon stick and mash the apples to create a puree. 4. Add ground cinnamon and stir. Once it is done, set aside until cold. 5. Combine the yogurt, applesauce, and raisins. 6. Cover and refrigerate until chilled. 7. Serve, add the granola, mix, and enjoy.
Dutch Apple Yogurt , V1
To prepare the homemade apple sauce: 1. Peel and chop the apple. 2. Boil water in a small pot; add the cinnamon stick and apples, then lower the heat. 2. Simmer for 15 to 20 minutes or until apples are tender. Stir occasionally to prevent sticking. Add more water if necessary. 3. Remove the cinnamon stick and mash the apples to create a puree. 4. Add ground cinnamon and stir. Once it is done, set aside until cold. 5. Combine the yogurt, applesauce, and raisins. 6. Cover and refrigerate until chilled. 7. Serve, add the granola, mix, and enjoy.
Dutch Apple Yogurt , V1a- with chia seeds
To prepare the homemade apple sauce: 1. Peel and chop the apple. 2. Boil water in a small pot; add the cinnamon stick and apples, then lower the heat. 2. Simmer for 15 to 20 minutes or until apples are tender. Stir occasionally to prevent sticking. Add more water if necessary. 3. Remove the cinnamon stick and mash the apples to create a puree. 4. Add ground cinnamon and stir. Once it is done, set aside until cold. 5. Combine the yogurt, applesauce, and raisins. 6. Cover and refrigerate until chilled. 7. Serve, add the granola, mix, and enjoy.
Easy Beef Supper
1. In a pan, cook ground beef over medium heat for 8 to 10 minutes. Drain fat. 2. Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown. 3. Turn down the heat to a simmer. Add gluten-free macaroni, tomato juice, spices, and beans to the pan. Stir well. 4. Cover the pan and simmer for about 20 minutes. 5. Remove pan from heat, stir, and serve hot.
Easy Beef Supper (meatless)
1. In a pan, cook plant-based ground beef over medium heat for 5 minutes in avocado oil 2. Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown. 3. Turn down the heat to a simmer. Add macaroni, tomato juice, spices, and beans to the pan. Stir well. 4. Cover the pan and simmer for about 20 minutes. 5. Remove pan from heat, stir, and serve hot.
Easy Beef Supper (meatless), V5- 3 oz plant-based beef
1. In a pan, cook plant-based ground beef over medium heat for 5 minutes in avocado oil 2. Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown. 3. Turn down the heat to a simmer. Add macaroni, tomato juice, spices, and beans to the pan. Stir well. 4. Cover the pan and simmer for about 20 minutes. 5. Remove pan from heat, stir, and serve hot.
Easy Beef Supper , V1- 3 oz beef
1. In a pan, cook ground beef over medium heat for 8 to 10 minutes. Drain fat. 2. Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown. 3. Turn down the heat to a simmer. Add gluten-free macaroni, tomato juice, spices, and beans to the pan. Stir well. 4. Cover the pan and simmer for about 20 minutes. 5. Remove pan from heat, stir, and serve hot.
Easy Beef Supper , V3
1. In a pan, cook ground beef over medium heat for 8 to 10 minutes. Drain fat. 2. Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown. 3. Turn down the heat to a simmer. Add gluten-free macaroni, tomato juice, spices, and beans to the pan. Stir well. 4. Cover the pan and simmer for about 20 minutes. 5. Remove pan from heat, stir, and serve hot.
Eggs Over Kale and Sweet Potato Grits
1. Preheat oven to 350°F. 2. Coat 1 individual soufflédishs with 1/2 tsp oil. 3. Make 3-4 slits in the 1/4 sweet potatoes; cook in the microwave until just soft. 4. When sweet potatoes are cool enough to handle, peel, cut them into chunks, and puree them in a food processor. 5. Heat the remaining oil in a saucepan, and sauté kale for about 5 minutes. 6. In a saucepan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. 7. Remove from heat; stir in sautéed kale and ground flaxseeds. 8. Put the grits mixture in a soufflé dish and make a depression in the grits mixture with the back of a spoon. Carefully break the egg into the hollow. 9. Bake uncovered for 10 minutes until the egg is cooked. Let cool for 10 minutes before serving.
Eggs Over Kale and Sweet Potato Grits , V1
1. Preheat oven to 350°F. 2. Coat 1 individual soufflédishs with 1 tsp oil. 3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft. 3. When sweet potatoes are cool enough to handle, peel them, cut them into chunks, and puree them in a food processor. 4. Heat the remaining oil in a saucepan, and sauté kale for about 5 minutes. 5. In another sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale. 6. Put the grits mixture in a soufflé dish and make a depression session in the grits mixture with the back of a spoon. Add the egg whites into the hollow. 7. Bake uncovered for 10 minutes or until eggs are cooked.
Eggs over Kale and Sweet Potato Grits
1. Preheat oven to 350°F. 2. Coat 1 individual soufflédishs with 1 tsp oil. 3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft. 3. When sweet potatoes are cool enough to handle, peel them, cut them into chunks, and puree them in a food processor. 4. Heat the remaining oil in a saucepan, and sauté kale for about 5 minutes. 5. In another sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale. 6. Put the grits mixture in a soufflé dish and make a depression session in the grits mixture with the back of a spoon. Add the egg whites into the hollow. 7. Bake uncovered for 10 minutes or until eggs are cooked.
Eggs over Kale and Sweet Potato Grits , V4
1. Preheat oven to 350°F. 2. Coat 1 individual soufflédishs with 1 tsp oil. 3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft. 3. When sweet potatoes are cool enough to handle, peel them, cut them into chunks, and puree them in a food processor. 4. Heat the remaining oil in a saucepan, and sauté kale for about 5 minutes. 5. In another sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale. 6. Put the grits mixture in a soufflé dish and make a depression session in the grits mixture with the back of a spoon. Add the egg whites into the hollow. 7. Bake uncovered for 10 minutes or until eggs are cooked.
Eggs over Kale and Sweet Potato Grits , V9
1. Preheat oven to 350°F. 2. Coat 1 individual soufflédishs with 1 tsp oil. 3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft. 3. When sweet potatoes are cool enough to handle, peel them, cut them into chunks, and puree them in a food processor. 4. Heat the remaining oil in a saucepan, and sauté kale for about 5 minutes. 5. In another sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale. 6. Put the grits mixture in a soufflé dish and make a depression session in the grits mixture with the back of a spoon. Add the egg whites into the hollow. 7. Bake uncovered for 10 minutes or until eggs are cooked.
Fall Veggie Casserole
1. Remove the skin from the eggplant. Cut the eggplant into cubes. 2. Chop the tomatoes into small pieces. 3. Cut the green pepper in half. Remove the seeds and cut them into small pieces. 4. Chop the onion into small pieces. 5. Cut the garlic into tiny pieces. 6. Cook the previous ingredients in a skillet until tender. 7. Mix with grilled tofu, top with the parmesa-style cheese, and serve.
Fall Veggie Casserole, V5M- 4 oz tofu
1. Remove the skin from the eggplant. Cut the eggplant into cubes. 2. Chop the tomatoes into small pieces. 3. Cut the green pepper in half. Remove the seeds and cut them into small pieces. 4. Chop the onion into small pieces. 5. Cut the garlic into tiny pieces. 6. Cook the previous ingredients in a skillet until tender. 7. Mix with grilled tofu, top with the parmesa-style cheese, and serve.
Fish Creole
1. Heat pan over medium-high heat. Add oil and chicken and cook until the chicken reaches an internal temperature of 165°F, about 5 minutes. 2. Reduce heat to medium. 3. Add tomatoes, red pepper flakes, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Cook for about 3 minutes, then add water and boil; reduce heat to low and simmer, covered for 10-15 minutes. 5. Serve hot.
Fish Tacos
1. Mix cabbage, onion, cilantro and 1 pinch of salt in a bowl and set aside. 2. Coat the baking sheet with cooking spray. Brush fish with olive oil, then sprinkle it with dried cilantro,chili powder, and a pinch of salt; then place on the baking pan. 3. Place in the oven about 6 inches from the broiler and cook for approximately 3 to 4 minutes, or until fish is fully cooked. You will know the fish is done when it "flakes" or pulls apart easily when separated with a fork. 4. Lightly fry tortillas on an oiled griddle or skillet. 5. Fill tortilla with fish, cabbage, onion, and cilantro and fold in half. Serve with salsa and citrus slices.
Fish Tacos , V1L- 6 oz tilapia filet
1. Mix cabbage, onion, cilantro and 1 pinch of salt in a bowl and set aside. 2. Coat the baking sheet with cooking spray. Brush fish with olive oil, then sprinkle it with dried cilantro,chili powder, and a pinch of salt; then place on the baking pan. 3. Place in the oven about 6 inches from the broiler and cook for approximately 3 to 4 minutes, or until fish is fully cooked. You will know the fish is done when it "flakes" or pulls apart easily when separated with a fork. 4. Lightly fry tortillas on an oiled griddle or skillet. 5. Fill tortilla with fish, cabbage, onion, and cilantro and fold in half. Serve with salsa and citrus slices.
Fish Tacos , V1M- 4 oz fish
1. Mix cabbage, onion, cilantro and 1 pinch of salt in a bowl and set aside. 2. Coat the baking sheet with cooking spray. Brush fish with olive oil, then sprinkle it with dried cilantro,chili powder, and a pinch of salt; then place on the baking pan. 3. Place in the oven about 6 inches from the broiler and cook for approximately 3 to 4 minutes, or until fish is fully cooked. You will know the fish is done when it "flakes" or pulls apart easily when separated with a fork. 4. Lightly fry tortillas on an oiled griddle or skillet. 5. Fill tortilla with fish, cabbage, onion, and cilantro and fold in half. Serve with salsa and citrus slices.
Fish Tacos , V1S- 3 oz fish
1. Mix cabbage, onion, cilantro and 1 pinch of salt in a bowl and set aside. 2. Coat the baking sheet with cooking spray. Brush fish with olive oil, then sprinkle it with dried cilantro,chili powder, and a pinch of salt; then place on the baking pan. 3. Place in the oven about 6 inches from the broiler and cook for approximately 3 to 4 minutes, or until fish is fully cooked. You will know the fish is done when it "flakes" or pulls apart easily when separated with a fork. 4. Lightly fry tortillas on an oiled griddle or skillet. 5. Fill tortilla with fish, cabbage, onion, and cilantro and fold in half. Serve with salsa and citrus slices.
Fish with Spinach Sauce & Spiced Apples
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fish with Spinach Sauce & Spiced Apples , V1M- 4 oz cod
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fish with Spinach Sauce & Spiced Apples , V1S- 3 oz tilapia
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fish with Spinach Sauce & Spiced Apples , V3,4M- 4 oz cod
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fish with Spinach Sauce & Spiced Apples , V3,4S- 3 oz cod
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fish with Spinach Sauce & Spiced Apples , V4M- 4 oz cod
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fish with Spinach Sauce & Spiced Apples , V4S-3 oz cod
1. Place rack in the center and heat oven to 450°F. Spray the baking sheet with cooking spray. If available, use an air fryer oven and cook at 400°F for 8 minutes. 2. To make the dipping sauce, place spinach, basil, fresh garlic cloves, yogurt, rice vinegar, and honey in a blender or food processor; blend or process until smooth. 3. Cut fish into strips (easiest when fish is partially, rather than fully, thawed) and place on prepared baking sheet. 4. Mix breading ingredients (bread crumbs, Parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes. 5. Dip fish sticks in flour, then in egg whites, and then in the breading mix, coating evenly. 6. Place fish sticks spaced. Cook fish until golden brown and it is 145 °F, confirmed with a food thermometer. Turning as needed. 7. Toss the apples with peacans, and cinnamon.8. Heat water in a saucepan and add the fruit mix. 9. Sauté lightly for about 3-5 minutes. Apples should still be slightly crisp. 10. Serve the fish accompanied by the apples and dipping sauce.
Fruity Oatmeal
1. Use a vegetable peeler to remove the skin from the apple. 2. Cut the core out of the apple. Chop the apple into small pieces. 3. Put the water in the saucepan. 4. Bring the water to a boil on medium heat. 5. Stir in oatmeal, raisins, chopped apple, and cinnamon. 6. Turn the heat to low. 7. Cook for 5 minutes, stirring often. Add walnuts and serve
Fruity Oatmeal, V1-
1. Use a vegetable peeler to remove the skin from the apple. 2. Cut the core out of the apple. Chop the apple into small pieces. 3. Put the water in the saucepan. 4. Bring the water to a boil on medium heat. 5. Stir in oatmeal, raisins, chopped apple, and cinnamon. 6. Turn the heat to low. 7. Cook for 5 minutes, stirring often. Add walnuts and serve
Garden Frittata
1. Beat egg, pepper, and salt in a bowl, and set aside. 2. Microwave potatoes until slightly soft, but not completely cooked, then cube. Or without microwave: cube potatoes and boil for 5 minutes until slightly soft; then drain. 3. Chop the remaining vegetables while the potatoes cool. Mix vegetables. 4. Heat oil in a non-stick skillet. Sauté vegetables for 5-8 minutes; add to egg and mix well. 5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 4-5 minutes. 6. Cover and let sit until egg is completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.
Garden Frittata, V1-
1. Beat egg, pepper, and salt in a bowl, and set aside. 2. Microwave potatoes until slightly soft, but not completely cooked, then cube. Or without microwave: cube potatoes and boil for 5 minutes until slightly soft; then drain. 3. Chop the remaining vegetables while the potatoes cool. Mix vegetables. 4. Heat oil in a non-stick skillet. Sauté vegetables for 5-8 minutes; add to egg and mix well. 5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 4-5 minutes. 6. Cover and let sit until egg is completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.
Garden Vegetable Soup
1. In a saucepan sprayed with non-stick cooking spray, saute the carrots, onion, and garlic over low heat about 5 minutes. 2. Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil. 3. Cover, lower heat. Simmer about 15 minutes or until carrots are tender. 4. Stir in zucchini and heat for 3-4 minutes. Serve hot.
Garden Vegetable Soup, V1
1. In a saucepan sprayed with non-stick cooking spray, saute the carrots, onion, and garlic over low heat about 5 minutes. 2. Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil. 3. Cover, lower heat. Simmer about 15 minutes or until carrots are tender. 4. Stir in zucchini and heat for 3-4 minutes. Serve hot.
Glazed Carrots
1. Peel the carrots and cut them lengthwise. 2. Place in a saucepan and add water. 3. Cover and simmer for about 8-10 minutes. 4. Once the carrots are tender, drain the water. 5. Melt the margarine in a separate saucepan over medium heat. Add the carrots and cinnamon, stirring to coat them with the margarine. 6. Cover the saucepan. 7. Shake the pan back and forth over the heat for 1 minute. Cook for 1 more minute until the carrots are glazed but not browned.
Glazed Carrots, V1
1. Peel the carrots and cut them lengthwise. 2. Place in a saucepan and add water. 3. Cover and simmer for about 8-10 minutes. 4. Once the carrots are tender, drain the water. 5. Melt the margarine in a separate saucepan over medium heat. Add the carrots and cinnamon, stirring to coat them with the margarine. 6. Cover the saucepan. 7. Shake the pan back and forth over the heat for 1 minute. Cook for 1 more minute until the carrots are glazed but not browned.
Gluten-free English Muffin
Toast and enjoy
Gluten-free English Muffin , V1M- 2 units
Toast and enjoy
Gluten-free English Muffin , V1S- 1 unit
Toast and enjoy
Gluten-free Oat Milk
Enjoy hot or cold
Gluten-free Oat Milk, V3
Enjoy hot or cold
Granola Bars with Chia Seeds
1. Put the honey and peanut butter in a saucepan. Cook on low heat until they melt. 2. Remove the pan from the heat. Turn off the burner. 3. Add oats, ground ground flaxseed chia seeds, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands. 4. knead to form a bar and put the mix into a small baking pan. 6. Bake for 5 minutes in the Air Fryer at 350 °F
Granola Bars with Chia Seeds, V1
1. Put the honey and peanut butter in a saucepan. Cook on low heat until they melt. 2. Remove the pan from the heat. Turn off the burner. 3. Add oats, ground ground flaxseed chia seeds, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands. 4. knead to form a bar and put the mix into a small baking pan. 6. Bake for 5 minutes in the Air Fryer at 350 °F
Granola Bars with Chia Seeds, V3
1. Put the honey and peanut butter in a saucepan. Cook on low heat until they melt. 2. Remove the pan from the heat. Turn off the burner. 3. Add oats, ground ground flaxseed chia seeds, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands. 4. knead to form a bar and put the mix into a small baking pan. 6. Bake for 5 minutes in the Air Fryer at 350 °F
Greek Salad
1. Combine lettuce, cucumber, tomato, black olives, and onion in a serving bowl. 2. Whisk together oil, lemon juice, oregano, and salt in another bowl. 3. Pour over the lettuce mixture; toss until coated. Serve immediately.
Greek Salad, V1
1. Combine lettuce, cucumber, tomato, black olives, and onion in a serving bowl. 2. Whisk together oil, lemon juice, oregano, and salt in another bowl. 3. Pour over the lettuce mixture; toss until coated. Serve immediately.
Greek Salad, V5
1. Combine lettuce, cucumber, tomato, black olives, and onion in a serving bowl. 2. Whisk together oil, lemon juice, oregano, and salt in another bowl. 3. Pour over the lettuce mixture; toss until coated. Serve immediately.
Greek Yogurt Parfait
Greek Yogurt Parfait
Green Apple
Peel, or leave the skin on, and enjoy
Green Apple, V1
Peel, or leave the skin on, and enjoy
Green Grapes
Wash, place in a serving dish, and enjoy
Green Grapes, V1M
Wash, place in a serving dish, and enjoy
Green Grapes, V1S
Wash, place in a serving dish, and enjoy
Green Onion Omelet
1. In a skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes. 2. In a mixing bowl, add egg, milk, and salt. Mix well 3. Stir in tuna, tomatoes, and green onions. 4. Pour egg mixture over potatoes in the skillet. 5. Cover skillet and continue to cook eggs over medium heat until firm, not runny about 3 minutes. 6. Serve.
Green Onion Omelet, V1
1. In a skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes. 2. In a mixing bowl, add egg, milk, and salt. Mix well 3. Stir in tuna, tomatoes, and green onions. 4. Pour egg mixture over potatoes in the skillet. 5. Cover skillet and continue to cook eggs over medium heat until firm, not runny about 3 minutes. 6. Serve.
Grilled Asparagus and Shrimp Quinoa Salad With Lemon Vinaigrette
1. For the Lemon Vinaigrette: Place lemon juice, olive oil, Dijon mustard, grated lemon peel, dry thyme, and pepper in a bowl and whisk; set aside. 2. Cut vegetables as directed. 3. Heat grill and grilling tray. 4. Place vegetables and shrimp in another bowl; add about 1/3 of the vinaigrette and toss. 5. Spread shrimp-vegetable mixture over hot grilling tray. 6. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color about 5-6 minutes; remove from grill. 7. Serve grill mixture over cooked quinoa drizzle with vinaigrette
Grilled Asparagus and Shrimp Quinoa Salad With Lemon Vinaigrette, V1
1. For the Lemon Vinaigrette: Place lemon juice, olive oil, Dijon mustard, grated lemon peel, dry thyme, and pepper in a bowl and whisk; set aside. 2. Cut vegetables as directed. 3. Heat grill and grilling tray. 4. Place vegetables and shrimp in another bowl; add about 1/3 of the vinaigrette and toss. 5. Spread shrimp-vegetable mixture over hot grilling tray. 6. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color about 5-6 minutes; remove from grill. 7. Serve grill mixture over cooked quinoa drizzle with vinaigrette
Grilled Chicken Breast
1. Season the chicken breasts with salt, pepper, oregano, and lemon juice. 2. Preheat a grill or skillet on high heat, and apply cooking spray if necessary. 3. Put the chicken breasts on the grill and cook them, covered, for 2 to 3 minutes per side. 4. Ensure that it is completely cooked, but do not overcook it. The internal temperature should be at least 165 F. 5. Finish by sprinkling paprika on top as a garnish.
Grilled Chicken Breast , V1L- 6 oz chicken
1. Season the chicken breasts with salt, pepper, oregano, and lemon juice. 2. Preheat a grill or skillet on high heat, and apply cooking spray if necessary. 3. Put the chicken breasts on the grill and cook them, covered, for 2 to 3 minutes per side. 4. Ensure that it is completely cooked, but do not overcook it. The internal temperature should be at least 165 F. 5. Finish by sprinkling paprika on top as a garnish.
Grilled Chicken Breast , V1M- 4 oz chicken
1. Season the chicken breasts with salt, pepper, oregano, and lemon juice. 2. Preheat a grill or skillet on high heat, and apply cooking spray if necessary. 3. Put the chicken breasts on the grill and cook them, covered, for 2 to 3 minutes per side. 4. Ensure that it is completely cooked, but do not overcook it. The internal temperature should be at least 165 F. 5. Finish by sprinkling paprika on top as a garnish.
Grilled Chicken Breast , V1S- 3 oz chicken
1. Season the chicken breasts with salt, pepper, oregano, and lemon juice. 2. Preheat a grill or skillet on high heat, and apply cooking spray if necessary. 3. Put the chicken breasts on the grill and cook them, covered, for 2 to 3 minutes per side. 4. Ensure that it is completely cooked, but do not overcook it. The internal temperature should be at least 165 F. 5. Finish by sprinkling paprika on top as a garnish.
Grilled Chicken Salad
Grilled Chicken Salad
Grilled Pork Tenderloin
1. Pat pork tenderloin dry with a paper towel. 2. Stir together lemon juice, garlic, salt, and Italian seasoning. Rub pork tenderloin with seasoning mix. 3. Heat a cast-iron skillet over medium-high heat. Add the pork tenderloin and cook until charred on one side, about 3 minutes. 4. Turn the steak over and cook until an internal temperature of 165 F for well-done, about 4-6 minutes. Transfer the steak to a plate.
Grilled Pork Tenderloin , V1L- 6 oz pork
1. Pat pork tenderloin dry with a paper towel. 2. Stir together lemon juice, garlic, salt, and Italian seasoning. Rub pork tenderloin with seasoning mix. 3. Heat a cast-iron skillet over medium-high heat. Add the pork tenderloin and cook until charred on one side, about 3 minutes. 4. Turn the steak over and cook until an internal temperature of 165 F for well-done, about 4-6 minutes. Transfer the steak to a plate.
Grilled Pork Tenderloin , V1M- 4 oz pork
1. Pat pork tenderloin dry with a paper towel. 2. Stir together lemon juice, garlic, salt, and Italian seasoning. Rub pork tenderloin with seasoning mix. 3. Heat a cast-iron skillet over medium-high heat. Add the pork tenderloin and cook until charred on one side, about 3 minutes. 4. Turn the steak over and cook until an internal temperature of 165 F for well-done, about 4-6 minutes. Transfer the steak to a plate.
Grilled Pork Tenderloin , V1S- 3 oz pork
1. Pat pork tenderloin dry with a paper towel. 2. Stir together lemon juice, garlic, salt, and Italian seasoning. Rub pork tenderloin with seasoning mix. 3. Heat a cast-iron skillet over medium-high heat. Add the pork tenderloin and cook until charred on one side, about 3 minutes. 4. Turn the steak over and cook until an internal temperature of 165 F for well-done, about 4-6 minutes. Transfer the steak to a plate.
Grilled Salmon
1. If using frozen salmon, thaw completely in the fridge overnight. 2. Heat a non-stick skillet over medium-high heat. 3. Season the salmon filet with salt, pepper, and paprika. 4. Place the salmon filet, skin side down, in the hot skillet and cover with a lid for about 6-8 minutes, or until the fish lightens in color, becomes firm to the touch, and you can lift the filets off the cooking grates without them sticking. 5. Turn the salmon over, squeeze the lemon, and close the lid. Cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes, and serve. Garnish with lemon wedges.
Grilled Salmon , V1M- 4 oz salmon
1. If using frozen salmon, thaw completely in the fridge overnight. 2. Heat a non-stick skillet over medium-high heat. 3. Season the salmon filet with salt, pepper, and paprika. 4. Place the salmon filet, skin side down, in the hot skillet and cover with a lid for about 6-8 minutes, or until the fish lightens in color, becomes firm to the touch, and you can lift the filets off the cooking grates without them sticking. 5. Turn the salmon over, squeeze the lemon, and close the lid. Cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes, and serve. Garnish with lemon wedges.
Grilled Salmon , V1S- 3 oz salmon
1. If using frozen salmon, thaw completely in the fridge overnight. 2. Heat a non-stick skillet over medium-high heat. 3. Season the salmon filet with salt, pepper, and paprika. 4. Place the salmon filet, skin side down, in the hot skillet and cover with a lid for about 6-8 minutes, or until the fish lightens in color, becomes firm to the touch, and you can lift the filets off the cooking grates without them sticking. 5. Turn the salmon over, squeeze the lemon, and close the lid. Cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes, and serve. Garnish with lemon wedges.
Ground Beef with rice, and Vegetables
1. Place the ground beef in a skillet and cook over medium heat for 8 to 10 minutes. Drain the fat. 2. Add the green beans, corn, vegetable broth, carrots, thyme, rosemary, and 1 pinch of salt to the bread with the beef. Cook until steaming hot. 3. Heat the avocado oil in a skillet over medium heat, add the brown rice, and 1 pinch of salt. Once hot, arrange the rice on a platter like a donut ring. Set aside. 4. Pour the beef and vegetables into the center of the rice ring and serve.
Ground Beef with rice, and Vegetables , V1M- 4 oz ground beef
1. Place the ground beef in a skillet and cook over medium heat for 8 to 10 minutes. Drain the fat. 2. Add the green beans, corn, vegetable broth, carrots, thyme, rosemary, and 1 pinch of salt to the bread with the beef. Cook until steaming hot. 3. Heat the avocado oil in a skillet over medium heat, add the brown rice, and 1 pinch of salt. Once hot, arrange the rice on a platter like a donut ring. Set aside. 4. Pour the beef and vegetables into the center of the rice ring and serve.
Ground Beef with rice, and Vegetables , V1S- 3 oz ground beef
1. Place the ground beef in a skillet and cook over medium heat for 8 to 10 minutes. Drain the fat. 2. Add the green beans, corn, vegetable broth, carrots, thyme, rosemary, and 1 pinch of salt to the bread with the beef. Cook until steaming hot. 3. Heat the avocado oil in a skillet over medium heat, add the brown rice, and 1 pinch of salt. Once hot, arrange the rice on a platter like a donut ring. Set aside. 4. Pour the beef and vegetables into the center of the rice ring and serve.
Ground Beef with rice, and Vegetables , V2M-4 oz ground beef
1. Place the ground beef in a skillet and cook over medium heat for 8 to 10 minutes. Drain the fat. 2. Add the green beans, corn, vegetable broth, carrots, thyme, rosemary, and 1 pinch of salt to the bread with the beef. Cook until steaming hot. 3. Heat the avocado oil in a skillet over medium heat, add the brown rice, and 1 pinch of salt. Once hot, arrange the rice on a platter like a donut ring. Set aside. 4. Pour the beef and vegetables into the center of the rice ring and serve.
Ground Beef with rice, and Vegetables , V2S- 3 oz ground beef
1. Place the ground beef in a skillet and cook over medium heat for 8 to 10 minutes. Drain the fat. 2. Add the green beans, corn, vegetable broth, carrots, thyme, rosemary, and 1 pinch of salt to the bread with the beef. Cook until steaming hot. 3. Heat the avocado oil in a skillet over medium heat, add the brown rice, and 1 pinch of salt. Once hot, arrange the rice on a platter like a donut ring. Set aside. 4. Pour the beef and vegetables into the center of the rice ring and serve.
Hazelnuts
Serve and enjoy
Hazelnuts, V1- 1/4 cup
Serve and enjoy
Herbal Tea
1. Put the teabag in a mug and add hot water. 2. Steep for 2-3 minutes. Remove the tea bag Add ice to enjoy it cold.
Herbal Tea, V1- Plain
1. Put the teabag in a mug and add hot water. 2. Steep for 2-3 minutes. Remove the tea bag Add ice to enjoy it cold.
Homemade Applesauce
1. Combine apples and water in a saucepan. Heat until boiling. As soon as the water boils, lower the heat. 2. Simmer for 15 to 20 minutes or until apples are tender. Stir occasionally to prevent sticking. Add more water if necessary. 3. Mash apples to create a puree. 4. Add cinnamon and stir.
Homemade Applesauce , V1
1. Combine apples and water in a saucepan. Heat until boiling. As soon as the water boils, lower the heat. 2. Simmer for 15 to 20 minutes or until apples are tender. Stir occasionally to prevent sticking. Add more water if necessary. 3. Mash apples to create a puree. 4. Add cinnamon and stir.
Homemade Cashew parmesan cheese
Mix everything in a small food processor, and then it is ready to use as a perfect topping
Honeydew melon
Peel, cut, serve, and enjoy
Honeydew melon, V1M
Peel, cut, serve, and enjoy
Hummus & Veggie Sticks
Hummus & Veggie Sticks
Kale and Tofu Salad
1. Toss tomatoes with balsamic vinegar, oil, and a pinch of salt and pepper in a bowl and set aside. 2. In a salad bowl, mix grilled tofu cubes with a 1/2 tablespoon of lemon juice and a pinch of pepper. 3. Massage kale for about 3 minutes to soften it. 4. Add the kale and 1/2 the tomatoes to the tofu, and gently toss until all is coated with dressing. 5. Add remaining tomatoes. 6. Pour the remaining lemon juice all over and serve.
Kale and Tofu Salad , V1M- 4 oz tofu
1. Toss tomatoes with balsamic vinegar, oil, and a pinch of salt and pepper in a bowl and set aside. 2. In a salad bowl, mix grilled tofu cubes with a 1/2 tablespoon of lemon juice and a pinch of pepper. 3. Massage kale for about 3 minutes to soften it. 4. Add the kale and 1/2 the tomatoes to the tofu, and gently toss until all is coated with dressing. 5. Add remaining tomatoes. 6. Pour the remaining lemon juice all over and serve.
Kale and Tofu Salad , V1S- 3 oz tofu
1. Toss tomatoes with balsamic vinegar, oil, and a pinch of salt and pepper in a bowl and set aside. 2. In a salad bowl, mix grilled tofu cubes with a 1/2 tablespoon of lemon juice and a pinch of pepper. 3. Massage kale for about 3 minutes to soften it. 4. Add the kale and 1/2 the tomatoes to the tofu, and gently toss until all is coated with dressing. 5. Add remaining tomatoes. 6. Pour the remaining lemon juice all over and serve.
Kale and Tuna Salad
1. Dice the bell pepper and toss in a bowl with balsamic vinegar, and oil. Set aside. 2. Mix tuna and juice from the can in a salad bowl. 3. Massage kale in a bowl for 3 minutes to soften it. 4. Add the kale and the red bell peppers to the tuna and gently toss until all is coated with dressing.
Kale and Tuna Salad , V1
1. Dice the bell pepper and toss in a bowl with balsamic vinegar, and oil. Set aside. 2. Mix tuna and juice from the can in a salad bowl. 3. Massage kale in a bowl for 3 minutes to soften it. 4. Add the kale and the red bell peppers to the tuna and gently toss until all is coated with dressing.
Kale and Tuna Salad , V2
1. Dice the bell pepper and toss in a bowl with balsamic vinegar, and oil. Set aside. 2. Mix tuna and juice from the can in a salad bowl. 3. Massage kale in a bowl for 3 minutes to soften it. 4. Add the kale and the red bell peppers to the tuna and gently toss until all is coated with dressing.
Kiwi
Peel, slice, and enjoy.
Kiwi, V1M
Peel, slice, and enjoy.
Kiwi, V1S
Peel, slice, and enjoy.
Lactose-free Latte
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Lactose-free Latte, V4,7.
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Lactose-free Latte, V4.6,7. Decaf
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Latte
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Latte, V4,6,7 Decaf with low-fat milk
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Latte, V4,7.
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Leafy Tofu
1. Drain tofu. 2. Dice tofu into 1-inch cubes. 3. Tear spinach into bite-sized pieces. 4. In a pan, heat oil and saute tofu cubes for a few minutes. Move tofu to the center of the pan. 5. Add spinach, and soy sauce. Mix. 6. Cover pan and cook until spinach is wilted. 7. Sprinkle toasted sesame seeds.
Leafy Tofu, V1- 2 oz tofu
1. Drain tofu. 2. Dice tofu into 1-inch cubes. 3. Tear spinach into bite-sized pieces. 4. In a pan, heat oil and saute tofu cubes for a few minutes. Move tofu to the center of the pan. 5. Add spinach, and soy sauce. Mix. 6. Cover pan and cook until spinach is wilted. 7. Sprinkle toasted sesame seeds.
Lentil Soup
Lentil Soup
Lentil Soup, V1
Lentil Soup
Mashed Potatoes
1. Chop the potatoes into quarters and place them in a small saucepan. Add water and salt and stir. The liquid must completely cover the potatoes. 2. Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through. 3. When the potatoes are tender, drain the water. 4. Mash the potatoes with a masher or an immersion blender. 5. Add margarine(0% trans fats) while the potatoes are still warm, and stir. Add hot water if needed. 6. Garnish with dried fine herbs.
Mashed Potatoes , V1M- 2 medium potatoes
1. Chop the potatoes into quarters and place them in a small saucepan. Add water and salt and stir. The liquid must completely cover the potatoes. 2. Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through. 3. When the potatoes are tender, drain the water. 4. Mash the potatoes with a masher or an immersion blender. 5. Add margarine(0% trans fats) while the potatoes are still warm, and stir. Add hot water if needed. 6. Garnish with dried fine herbs.
Mashed Potatoes , V1S- 1 medium potatoes
1. Chop the potatoes into quarters and place them in a small saucepan. Add water and salt and stir. The liquid must completely cover the potatoes. 2. Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through. 3. When the potatoes are tender, drain the water. 4. Mash the potatoes with a masher or an immersion blender. 5. Add margarine(0% trans fats) while the potatoes are still warm, and stir. Add hot water if needed. 6. Garnish with dried fine herbs.
Mashed Potatoes with greens
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, 2 teaspoon of margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the plant-based eggs. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the eggs. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens , V5L- With spinach and plant-based eggs
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, 2 teaspoon of margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the plant-based eggs. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the eggs. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens , V5M- With spinach and plant-based eggs
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, 2 teaspoon of margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the plant-based eggs. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the eggs. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens , V5S- With spinach and plant-based eggs
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, 2 teaspoon of margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the plant-based eggs. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the eggs. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs, V1L- With spinach & 2 eggs.
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs, V1M- With spinach & 2 eggs.
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs, V1S- With spinach & 1 egg.
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs, V9L-With spinach & egg whites
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs, V9M- With spinach & egg whites
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Potatoes with greens and eggs, V9S- With spinach & egg whites.
1. Put the instant mashed potatoes in a small bowl 2. Add hot water, margarine (0% trans fat), and salt and stir until the mixture is thick enough to form a potato patty. 3. Melt one teaspoon of margarine in a small frying pan and fry the egg whites. Make sure the egg takes a rounded shape. 4. Layer the plate with fresh baby spinach, then the potato patty and the egg whites. Garnish with parmesan cheese and dried parsley. Note: If fresh potatoes are used, ensure the prepared portion size is 3/4 cup.
Mashed Sweet Potatoes
1. Scrub sweet potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. 4. while hot, add the salt and margarine, and mash.
Mashed Sweet Potatoes , V1M- 1 medium sweet potato
1. Scrub sweet potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. 4. while hot, add the salt and margarine, and mash.
Mashed Sweet Potatoes , V1S- 1/2 medium sweet potato
1. Scrub sweet potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. 4. while hot, add the salt and margarine, and mash.
Meatless Beef Stroganoff
1. Heat one teaspoon of avocado oil in a non-stick skillet. Sauté the onion for 2 minutes. 2. Add plant-based beef strips and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from the pan and keep hot. 3. Add one teaspoon of avocado oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt, and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 1/2 tablespoon of olive oil and garnish with dried basil. 7. To cook the asparagus, heat a small skillet over medium heat. Add olive oil and swirl to coat. Add the asparagus, season with salt and garlic powder, and sauté for 4–6 minutes, turning occasionally, until tender-crisp, then add the apple cider vinegar. 8. Serve the "beef" over the pasta, accompanied by the asparagus
Meatless Beef Stroganoff , V3-5m - 4 oz meatless beef
1. Heat one teaspoon of avocado oil in a non-stick skillet. Sauté the onion for 2 minutes. 2. Add plant-based beef strips and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from the pan and keep hot. 3. Add one teaspoon of avocado oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt, and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 1/2 tablespoon of olive oil and garnish with dried basil. 7. To cook the asparagus, heat a small skillet over medium heat. Add olive oil and swirl to coat. Add the asparagus, season with salt and garlic powder, and sauté for 4–6 minutes, turning occasionally, until tender-crisp, then add the apple cider vinegar. 8. Serve the "beef" over the pasta, accompanied by the asparagus
Meatless Beef Stroganoff , V3-5s- 3 oz meatless beef
1. Heat one teaspoon of avocado oil in a non-stick skillet. Sauté the onion for 2 minutes. 2. Add plant-based beef strips and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from the pan and keep hot. 3. Add one teaspoon of avocado oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt, and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 1/2 tablespoon of olive oil and garnish with dried basil. 7. To cook the asparagus, heat a small skillet over medium heat. Add olive oil and swirl to coat. Add the asparagus, season with salt and garlic powder, and sauté for 4–6 minutes, turning occasionally, until tender-crisp, then add the apple cider vinegar. 8. Serve the "beef" over the pasta, accompanied by the asparagus
Meatless Beef Stroganoff , V5M- 3 oz meatless beef
1. Heat one teaspoon of avocado oil in a non-stick skillet. Sauté the onion for 2 minutes. 2. Add plant-based beef strips and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from the pan and keep hot. 3. Add one teaspoon of avocado oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt, and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 1/2 tablespoon of olive oil and garnish with dried basil. 7. To cook the asparagus, heat a small skillet over medium heat. Add olive oil and swirl to coat. Add the asparagus, season with salt and garlic powder, and sauté for 4–6 minutes, turning occasionally, until tender-crisp, then add the apple cider vinegar. 8. Serve the "beef" over the pasta, accompanied by the asparagus
Meatless Beef Stroganoff , V5M- 4 oz meatless beef
1. Heat one teaspoon of avocado oil in a non-stick skillet. Sauté the onion for 2 minutes. 2. Add plant-based beef strips and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from the pan and keep hot. 3. Add one teaspoon of avocado oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt, and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 1/2 tablespoon of olive oil and garnish with dried basil. 7. To cook the asparagus, heat a small skillet over medium heat. Add olive oil and swirl to coat. Add the asparagus, season with salt and garlic powder, and sauté for 4–6 minutes, turning occasionally, until tender-crisp, then add the apple cider vinegar. 8. Serve the "beef" over the pasta, accompanied by the asparagus
Mediterranean Pasta
Mediterranean Pasta
Mediterranean Roasted Eggplant With Tomato Sauce
1. Preheat the oven to 350° F. 2. Slice the eggplant lengthwise. 3. Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer. 4. Spoon low-sodium pizza sauce on each slice. 5. Bake 10-15 minutes in the preheated oven. 6. Stir the yogurt and garlic together. 7. Drizzle the sauce in thin lines on each of the eggplant slices before serving.
Mediterranean Roasted Eggplant With Tomato Sauce, V1
1. Preheat the oven to 350° F. 2. Slice the eggplant lengthwise. 3. Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer. 4. Spoon low-sodium pizza sauce on each slice. 5. Bake 10-15 minutes in the preheated oven. 6. Stir the yogurt and garlic together. 7. Drizzle the sauce in thin lines on each of the eggplant slices before serving.
Mexican bowl
1. Heat a non-stick frying pan over medium-high, add the olive oil and sweet corn, and cook until golden. Set aside. 2. Meanwhile, boil an egg for 8 minutes, refresh it in cold water, peel it, cut it in half, and separate yolks from whites. Only use egg whites. 3. Place rice in the bottom of a serving bowl, followed by beans, corn, red peppers, tomatoes, onions, lettuce, eggs, and cilantro. 4. To enjoy, squeeze half of a lime into your bowl, then add one dash of salt and mix thoroughly.
Mexican bowl , V1
1. Heat a non-stick frying pan over medium-high, add the olive oil and sweet corn, and cook until golden. Set aside. 2. Meanwhile, boil an egg for 8 minutes, refresh it in cold water, peel it, cut it in half, and separate yolks from whites. Only use egg whites. 3. Place rice in the bottom of a serving bowl, followed by beans, corn, red peppers, tomatoes, onions, lettuce, eggs, and cilantro. 4. To enjoy, squeeze half of a lime into your bowl, then add one dash of salt and mix thoroughly.
Milk Chocolate
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly. 2. Add vanilla extract.
Milk Chocolate , V7, 11
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly. 2. Add vanilla extract.
Milk Chocolate, V4-7
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly. 2. Add vanilla extract.
Mineral Water
Serve and enjoy
Mineral Water, V1- Plain
Serve and enjoy
Mocha Latte
You may use ground or instant coffee. 1. Brew or dissolve coffee in 1/2 cup of water 2. Combine 1/2 of hot milk with cocoa powder and the sweetener in a mug. 3. Then stir in hot coffee. 4. Using a foam maker, Create foam with 1/2 of the remaining milk. 5. Stir the foam in the mocha mixture and top with cinnamon.
Mocha Latte, V6,7. Decaf, low-fat milk
You may use ground or instant coffee. 1. Brew or dissolve coffee in 1/2 cup of water 2. Combine 1/2 of hot milk with cocoa powder and the sweetener in a mug. 3. Then stir in hot coffee. 4. Using a foam maker, Create foam with 1/2 of the remaining milk. 5. Stir the foam in the mocha mixture and top with cinnamon.
Mocha Latte, V7- Low-fat milk
You may use ground or instant coffee. 1. Brew or dissolve coffee in 1/2 cup of water 2. Combine 1/2 of hot milk with cocoa powder and the sweetener in a mug. 3. Then stir in hot coffee. 4. Using a foam maker, Create foam with 1/2 of the remaining milk. 5. Stir the foam in the mocha mixture and top with cinnamon.
Multicolor Veggie Stir Fry
1. Heat the oil in a pan over medium-high heat. Add the carrots and cook for 5 minutes. 2. Add the broccoli, red bell peppers, snow peas, mushrooms, essence of garlic salt, and one tablespoon of water to the pan. 3. Cook for 3-5 minutes or until the vegetables are tender. 4. In a bowl, whisk the vegetable broth, soy sauce, and cornstarch 5. Pour the soy sauce mixture over the vegetables and cook for 1 minute or until the sauce has started thickening.
Multicolor Veggie Stir Fry, V1
1. Heat the oil in a pan over medium-high heat. Add the carrots and cook for 5 minutes. 2. Add the broccoli, red bell peppers, snow peas, mushrooms, essence of garlic salt, and one tablespoon of water to the pan. 3. Cook for 3-5 minutes or until the vegetables are tender. 4. In a bowl, whisk the vegetable broth, soy sauce, and cornstarch 5. Pour the soy sauce mixture over the vegetables and cook for 1 minute or until the sauce has started thickening.
Multigrain gluten-free, almond bread
Toast and enjoy.
Multigrain gluten-free, almond bread , V1
Toast and enjoy.
Multigrain gluten-free, rice English muffins,
Toast and enjoy.
Multigrain gluten-free, rice English muffins,, V1
Toast and enjoy.
Multigrain gluten-free, rice bread
Toast and enjoy.
Multigrain gluten-free, rice bread, V1
Toast and enjoy.
Mushroom Beef Sloppy Joes
1. Chop mushrooms to approximate size and texture of cooked ground beef. 2. Heat a sauté pan over medium-high heat. 3. Add ground beef and mushrooms, and cook. 4. Sauté until ground beef is done. 5. Remove mushroom-beef mixture from pan. 6. Add onions and garlic to pan; cook until golden. 7. Return mushroom-beef mixture to pan, along with remaining ingredients. 8. Simmer about 5 minutes; remove from heat. Let to cool, and Serve in a whole- wheat bun
Mushroom Beef Sloppy Joes, V1- 2 oz beef
1. Chop mushrooms to approximate size and texture of cooked ground beef. 2. Heat a sauté pan over medium-high heat. 3. Add ground beef and mushrooms, and cook. 4. Sauté until ground beef is done. 5. Remove mushroom-beef mixture from pan. 6. Add onions and garlic to pan; cook until golden. 7. Return mushroom-beef mixture to pan, along with remaining ingredients. 8. Simmer about 5 minutes; remove from heat. Let to cool, and Serve in a whole- wheat bun
Mushroom Chicken Fajitas
1. Slice chicken breast across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add chicken strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add chicken back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing chicken-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Chicken Fajitas , V1M- 4 oz chicken
1. Slice chicken breast across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add chicken strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add chicken back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing chicken-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Chicken Fajitas , V1S- 3 oz chicken
1. Slice chicken breast across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add chicken strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add chicken back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing chicken-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Fajitas
1. Place meatless chicken strips in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add strips back to skillet and sauté mixture 1-2 more minutes 6. Assemble fajitas by dividing the mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Fajitas, V5S- 3 oz meatless chicken
1. Place meatless chicken strips in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add strips back to skillet and sauté mixture 1-2 more minutes 6. Assemble fajitas by dividing the mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Steak Fajitas
1. Slice beef across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add beef back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Steak Fajitas , V1M- 4 oz beef
1. Slice beef across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add beef back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Steak Fajitas , V1S- 3 oz beef
1. Slice beef across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add beef back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Steak Fajitas , V4 M- 4 oz beef
1. Slice beef across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add beef back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushroom Steak Fajitas , V4S- 3 oz beef
1. Slice beef across the grain into 1/4-inch strips. Place in a bowl with half the fiesta lime seasoning; toss to coat. 2. Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in another bowl; toss to coat. 3. Heat oil in a non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. 4. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. 5. Add beef back to skillet and sauté mixture 1-2 more minutes. 6. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Mushrooms Stuffed Potato
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. In a small skillet, heat the oil and cook the mushrooms until soft. 8. Put the mushrooms, cilantro in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy.Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.
Mushrooms Stuffed Potato, V1
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. In a small skillet, heat the oil and cook the mushrooms until soft. 8. Put the mushrooms, cilantro in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy.Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.
Mustard-Lemon Salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, paprika, and salt in a small bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8 minutes. Garnish with fresh rosemary.
Mustard-Lemon Salmon, V1M- 5 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, paprika, and salt in a small bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8 minutes. Garnish with fresh rosemary.
Mustard-Lemon Salmon, V1M- 6 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, paprika, and salt in a small bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8 minutes. Garnish with fresh rosemary.
Mustard-Lemon Salmon, V1S- 4 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, paprika, and salt in a small bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8 minutes. Garnish with fresh rosemary.
Mustard-cappers Salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Slightly mash cappers, then combine them with mustard and salt in a bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Mustard-cappers Salmon , V1L- 5 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Slightly mash cappers, then combine them with mustard and salt in a bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Mustard-cappers Salmon , V1M - 4 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Slightly mash cappers, then combine them with mustard and salt in a bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Mustard-cappers Salmon , V1S-3 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Slightly mash cappers, then combine them with mustard and salt in a bowl. 4. Place salmon filets on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Naked Beef Fajitas
1. To make fajita seasoning, combine olive oil with cumin, garlic and pepper in a bowl, 2. Add beef strips to bowl and massage seasoning into the strips. 3. Heat a skillet or wok over medium heat. 4. Add onion and red pepper and cook, stirring until tender. Remove from pan and set aside. 5. Increase heat to high and add beef. Cook, stirring for 4 to 5 minutes or until browned. 6. Return vegetables to pan and stir for a further 1 minute. 7. Remove from heat. 8. while cooking the meat, make the salsa by mixing cucumber, tomato, cilantro, lime, and pepper in a bowl and set aside. 9. Once the beef has cooked, place lettuce leaves on a serving plate and spoon one portion of the beef fajita mix inside topping with fresh salsa. 10. Fold romaine leaves and eat as a taco.
Naked Beef Fajitas , V1M- 4 oz beef
1. To make fajita seasoning, combine olive oil with cumin, garlic and pepper in a bowl, 2. Add beef strips to bowl and massage seasoning into the strips. 3. Heat a skillet or wok over medium heat. 4. Add onion and red pepper and cook, stirring until tender. Remove from pan and set aside. 5. Increase heat to high and add beef. Cook, stirring for 4 to 5 minutes or until browned. 6. Return vegetables to pan and stir for a further 1 minute. 7. Remove from heat. 8. while cooking the meat, make the salsa by mixing cucumber, tomato, cilantro, lime, and pepper in a bowl and set aside. 9. Once the beef has cooked, place lettuce leaves on a serving plate and spoon one portion of the beef fajita mix inside topping with fresh salsa. 10. Fold romaine leaves and eat as a taco.
Naked Beef Fajitas , V1S- 3 oz beef
1. To make fajita seasoning, combine olive oil with cumin, garlic and pepper in a bowl, 2. Add beef strips to bowl and massage seasoning into the strips. 3. Heat a skillet or wok over medium heat. 4. Add onion and red pepper and cook, stirring until tender. Remove from pan and set aside. 5. Increase heat to high and add beef. Cook, stirring for 4 to 5 minutes or until browned. 6. Return vegetables to pan and stir for a further 1 minute. 7. Remove from heat. 8. while cooking the meat, make the salsa by mixing cucumber, tomato, cilantro, lime, and pepper in a bowl and set aside. 9. Once the beef has cooked, place lettuce leaves on a serving plate and spoon one portion of the beef fajita mix inside topping with fresh salsa. 10. Fold romaine leaves and eat as a taco.
Oat Milk
Enjoy hot or cold
Oat Milk, V1
Enjoy hot or cold
Oatmeal with Berries
Oatmeal with Berries
Open Faced Tuna Salad Sandwich
1. Flake the tuna into a mixing bowl. Add the olive oil and stir until combined. 2. Add the chopped celery, bell pepper, spinach, and fresh basil and mix again to combine. 3. To assemble the sandwiches spread the tuna mixture onto each slice of bread, garnish with dried basil, and enjoy as two open sandwiches!
Open Faced Tuna Salad Sandwich , V3M- - 2 slices
1. Flake the tuna into a mixing bowl. Add the olive oil and stir until combined. 2. Add the chopped celery, bell pepper, spinach, and fresh basil and mix again to combine. 3. To assemble the sandwiches spread the tuna mixture onto each slice of bread, garnish with dried basil, and enjoy as two open sandwiches!
Open Faced Tuna Salad Sandwich , V3S- - 1 slice
1. Flake the tuna into a mixing bowl. Add the olive oil and stir until combined. 2. Add the chopped celery, bell pepper, spinach, and fresh basil and mix again to combine. 3. To assemble the sandwiches spread the tuna mixture onto each slice of bread, garnish with dried basil, and enjoy as two open sandwiches!
Orange
Peel and enjoy.
Orange, V1
Peel and enjoy.
Oven Packet Caribbean Tilapia
1. Heat oven to 425 °F. 2. Brush fish with olive oil and coat with Caribbean citrus seasoning. 3. Place the filet in the center of a square of aluminum foil (or substitute foil with parchment paper). 4. Cut pear into quarters and core; slice into thin wedges (about 8-12 per pear)—top fish with pear wedges. 5. Bring the foil over the fish and fruit. Fold and pinch the seams. 6. Place the foil packet on a baking sheet. Bake for about 20 minutes until tilapia is cooked to an internal temperature of 145°F, confirmed with a food thermometer, and the fruit is tender. 7. In a bowl, toss potato, red bell pepper, green beans, roma tomato, white onion, garlic clove, ground cumin, salt, and olive oil. Spread mix in a baking dish and place in the oven. 9. Roast until potatoes and other vegetables are tender, about 10-15 minutes. 10. To serve, carefully open the packet, slide the contents onto a serving plate, and add roasted vegetables.
Oven Packet Caribbean Tilapia , V1M- 4 oz tilapia filet
1. Heat oven to 425 °F. 2. Brush fish with olive oil and coat with Caribbean citrus seasoning. 3. Place the filet in the center of a square of aluminum foil (or substitute foil with parchment paper). 4. Cut pear into quarters and core; slice into thin wedges (about 8-12 per pear)—top fish with pear wedges. 5. Bring the foil over the fish and fruit. Fold and pinch the seams. 6. Place the foil packet on a baking sheet. Bake for about 20 minutes until tilapia is cooked to an internal temperature of 145°F, confirmed with a food thermometer, and the fruit is tender. 7. In a bowl, toss potato, red bell pepper, green beans, roma tomato, white onion, garlic clove, ground cumin, salt, and olive oil. Spread mix in a baking dish and place in the oven. 9. Roast until potatoes and other vegetables are tender, about 10-15 minutes. 10. To serve, carefully open the packet, slide the contents onto a serving plate, and add roasted vegetables.
Oven Packet Caribbean Tilapia , V1S- 3 oz tilapia filet
1. Heat oven to 425 °F. 2. Brush fish with olive oil and coat with Caribbean citrus seasoning. 3. Place the filet in the center of a square of aluminum foil (or substitute foil with parchment paper). 4. Cut pear into quarters and core; slice into thin wedges (about 8-12 per pear)—top fish with pear wedges. 5. Bring the foil over the fish and fruit. Fold and pinch the seams. 6. Place the foil packet on a baking sheet. Bake for about 20 minutes until tilapia is cooked to an internal temperature of 145°F, confirmed with a food thermometer, and the fruit is tender. 7. In a bowl, toss potato, red bell pepper, green beans, roma tomato, white onion, garlic clove, ground cumin, salt, and olive oil. Spread mix in a baking dish and place in the oven. 9. Roast until potatoes and other vegetables are tender, about 10-15 minutes. 10. To serve, carefully open the packet, slide the contents onto a serving plate, and add roasted vegetables.
Papaya
Wash, peel, cut, place in a serving dish and enjoy.
Papaya, V1
Wash, peel, cut, place in a serving dish and enjoy.
Peach
Wash, cut, place in a serving dish and enjoy.
Peach, V1
Wash, cut, place in a serving dish and enjoy.
Peanuts
Serve and enjoy
Peanuts , V1S- 1/4 cup
Serve and enjoy
Pear
Peel, or leave the skin on, and enjoy
Pear, V1
Peel, or leave the skin on, and enjoy
Pecans
Serve and enjoy
Pecans , V1- 1/4 cup
Serve and enjoy
Pineapple
Wash, cut, place in a serving dish and enjoy.
Pineapple, V1
Wash, cut, place in a serving dish and enjoy.
Pistachios
Serve and enjoy
Pistachios, V1M- 1/2 cup
Serve and enjoy
Pistachios, V1S- 1/4 cup
Serve and enjoy
Pitted Prunes
Place in a serving dish, and enjoy
Pitted Prunes, V2M- Dry
Place in a serving dish, and enjoy
Pitted Prunes, V2S- Dry
Place in a serving dish, and enjoy
Plain Cocoa
1. Put cocoa powder in a mug, and gradually add the hot water, stirring constantly.
Plain Cocoa, V11
1. Put cocoa powder in a mug, and gradually add the hot water, stirring constantly.
Plant-based Eggs Foo Young
1. Whisk the liquid egg substitute by hand for about 1 minute. 2. Add the bean sprouts, tofu, mushrooms, and onion to the egg mixture. 3. Heat the oil in a frying pan over moderate heat. 4. Pour the egg mixture into the pan. Brown it on one side, flip it over and brown it on the other side. Keep it warm while preparing the sauce. 5. Cut the green onion diagonally into small slices and set it aside. 6. Dissolve the cornstarch in cold water, add the soy sauce, and cook it over low heat, stirring constantly until it thickens. 7. Serve the sauce and green onion over the eggs.
Plant-based Eggs Foo Young, V5S
1. Whisk the liquid egg substitute by hand for about 1 minute. 2. Add the bean sprouts, tofu, mushrooms, and onion to the egg mixture. 3. Heat the oil in a frying pan over moderate heat. 4. Pour the egg mixture into the pan. Brown it on one side, flip it over and brown it on the other side. Keep it warm while preparing the sauce. 5. Cut the green onion diagonally into small slices and set it aside. 6. Dissolve the cornstarch in cold water, add the soy sauce, and cook it over low heat, stirring constantly until it thickens. 7. Serve the sauce and green onion over the eggs.
Plant-based Scrambled Eggs with Fine Herbs
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, slowly pour in the egg mixture. 3. As soft curds begin to form, season with pepper, and herbs. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Fine Herbs , V5S- 1/3 cup plant-based egg (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, slowly pour in the egg mixture. 3. As soft curds begin to form, season with pepper, and herbs. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Mushrooms
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the mushrooms and spinach and sautée until tender. Then slowly pour in the egg mixture. 3. Season with pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Mushrooms , V5L- 1/2 cup plant-based egg (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the mushrooms and spinach and sautée until tender. Then slowly pour in the egg mixture. 3. Season with pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Mushrooms , V5S- 1/3 cup plant-based egg (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the mushrooms and spinach and sautée until tender. Then slowly pour in the egg mixture. 3. Season with pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Sweet Corn
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the corn until tender, and then slowly pour in the egg mixture. 3. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Sweet Corn , V3S- 1/3 cup plant-based egg (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the corn until tender, and then slowly pour in the egg mixture. 3. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Tomatoes
1. Heat olive oil in a nonstick skillet over medium heat. 2. Add tomatoes, basil, and spinach and sautée until tender. Note: If you don't have fresh basil, use 1/8 teaspoon of dried basil instead. Then, slowly pour in the egg mixture. 3. Season with pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Tomatoes , V5L- 1/2 cup Plant-based eggs (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. Add tomatoes, basil, and spinach and sautée until tender. Note: If you don't have fresh basil, use 1/8 teaspoon of dried basil instead. Then, slowly pour in the egg mixture. 3. Season with pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled Eggs with Tomatoes , V5S- 1/3 cup Plant-based eggs (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. Add tomatoes, basil, and spinach and sautée until tender. Note: If you don't have fresh basil, use 1/8 teaspoon of dried basil instead. Then, slowly pour in the egg mixture. 3. Season with pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled with Sweet Corn
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the corn until tender, and then slowly pour in the egg mixture. 3. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Plant-based Scrambled with Sweet Corn , V5L- 1/2 cup plant-based egg (mung bean )
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, add the corn until tender, and then slowly pour in the egg mixture. 3. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Pork Brunswick Stew & Brown Rice
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub pork with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Pork Brunswick Stew & Brown Rice, V1L-4 oz pork
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub pork with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Pork Brunswick Stew & Brown Rice, V1M- 3 oz pork
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub pork with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Pork Brunswick Stew & Brown Rice, V1S- 2 oz pork
1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub pork with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.
Pork Creole
1. Heat pan over medium-high heat. Add vegetable oil and pork chop and cook until the pork reaches an internal temperature of 165°F 3-5 minutes. 2. Reduce heat to medium. 3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Pork Creole , V1M- 4 oz pork
1. Heat pan over medium-high heat. Add vegetable oil and pork chop and cook until the pork reaches an internal temperature of 165°F 3-5 minutes. 2. Reduce heat to medium. 3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Pork Creole, V1S- 3 oz pork
1. Heat pan over medium-high heat. Add vegetable oil and pork chop and cook until the pork reaches an internal temperature of 165°F 3-5 minutes. 2. Reduce heat to medium. 3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Pork and vegetables Stir Fry
1. Heat oil in a skillet. 2. Add pork strips, onions, peppers, broccoli, and garlic to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add soy sauce and stir until sauce boils.
Pork and vegetables Stir Fry , V1L- 6 oz pork
1. Heat oil in a skillet. 2. Add pork strips, onions, peppers, broccoli, and garlic to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add soy sauce and stir until sauce boils.
Pork and vegetables Stir Fry , V1M - 4 oz pork
1. Heat oil in a skillet. 2. Add pork strips, onions, peppers, broccoli, and garlic to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add soy sauce and stir until sauce boils.
Pork and vegetables Stir Fry , V1S - 3 oz pork
1. Heat oil in a skillet. 2. Add pork strips, onions, peppers, broccoli, and garlic to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add soy sauce and stir until sauce boils.
Pork with greens
1. Thinly slice the pork across the grain into strips. 2. In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3. Preheat a flat, wide-bottomed nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5 . Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6. Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.
Potato & tapioca gluten-free crackers
Serve and enjoy.
Potato & tapioca gluten-free crackers, V1
Serve and enjoy.
Probiotic Kombucha
Enjoy cold
Protein Bar
Protein Bar
Quinoa Power Bowl
Quinoa Power Bowl
Red Apple
1. Peel, or leave the skin on, and enjoy
Red Apple, V1
1. Peel, or leave the skin on, and enjoy
Red Grapes
Wash, place in a serving dish, and enjoy
Red Grapes, V1M
Wash, place in a serving dish, and enjoy
Red Grapes, V1S
Wash, place in a serving dish, and enjoy
Rice Salad With Feta & Mint
1. Place rice in a serving bowl. 2. Place peas in a microwave-safe bowl, add a splash of water, cover and microwave for 20 seconds. Drain and add to rice. 3. Add arugula, cucumber, tomatoes, red onion, and mint. Toss to combine. 4. Sprinkle feta over mixture and drizzle with olive oi and vinegar, and toss to combine.
Rice Salad With Feta & Mint, V1
1. Place rice in a serving bowl. 2. Place peas in a microwave-safe bowl, add a splash of water, cover and microwave for 20 seconds. Drain and add to rice. 3. Add arugula, cucumber, tomatoes, red onion, and mint. Toss to combine. 4. Sprinkle feta over mixture and drizzle with olive oi and vinegar, and toss to combine.
Roasted Brussels Sprouts, Potatoes, and Salmon
1. Preheat oven to 325 degrees Fahrenheit. 2. In a baking dish toss Brussels sprouts, potatoes, onion, and garlic with olive oil, salt, and pepper. 3. In a bowl, mix cheese with milk. 4. Nest salmon among vegetables in baking dish. 5. Top with cheese mix. 6. Cover with foil and bake for 20 minutes or until salmon is done.
Roasted Brussels Sprouts, Potatoes, and Salmon , V1L- 6 oz salmon
1. Preheat oven to 325 degrees Fahrenheit. 2. In a baking dish toss Brussels sprouts, potatoes, onion, and garlic with olive oil, salt, and pepper. 3. In a bowl, mix cheese with milk. 4. Nest salmon among vegetables in baking dish. 5. Top with cheese mix. 6. Cover with foil and bake for 20 minutes or until salmon is done.
Roasted Brussels Sprouts, Potatoes, and Salmon , V1M- 4 oz salmon
1. Preheat oven to 325 degrees Fahrenheit. 2. In a baking dish toss Brussels sprouts, potatoes, onion, and garlic with olive oil, salt, and pepper. 3. In a bowl, mix cheese with milk. 4. Nest salmon among vegetables in baking dish. 5. Top with cheese mix. 6. Cover with foil and bake for 20 minutes or until salmon is done.
Salmon Burgers and Sweet Potato Oven Fries
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V3M- 6 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V3S- 3 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V1M- 6 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V1S- 3 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V2,3M- 6 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V2,3S- 3 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V2M- 6 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Burgers and Sweet Potato Oven Fries , V2S- 3 oz salmon
1. Place oven rack in center, heat oven to 425°F. 2. Slice sweet potatoes into wedges, length-wise. 3. toss potato wedges with avocado oil in a bowl. 4. spread on a baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 10 minutes. 5. While sweet potatoes are roasting, prepare salmon burgers. Place salmon in a mixing bowl and flake. 6. Fold in green onions, red bell pepper, crushed crackers, lemon juice, egg whites, black pepper and seasoning. 7. Shape into a patty 8. Coat a nonstick skillet lightly with cooking oil spray; heat. 9. Cook salmon burger until golden brown, turn, and continue cooking until the other side is golden brown. 10. Toss the tomatoes, lettuce, and basil with olive oil. 11. Serve the burger in the bun with sliced tomatoes, lettuce, and basil. 12. Serve accompanied by sweet potato fries over a a lettuce leaf.
Salmon Garden Pasta Salad
1. In a bowl, combine macaroni, celery, cucumbers, and green peppers. Mix well. 2. In a separate bowl, oil, salt, parsley, and thyme. 3. Pour the prepared dressing over the pasta. Mix well. 4. Cover bowl and refrigerate for 30 to 45 minutes. Serve cold alongside grilled salmon
Salmon Garden Pasta Salad , V2S
1. In a bowl, combine macaroni, celery, cucumbers, and green peppers. Mix well. 2. In a separate bowl, oil, salt, parsley, and thyme. 3. Pour the prepared dressing over the pasta. Mix well. 4. Cover bowl and refrigerate for 30 to 45 minutes. Serve cold alongside grilled salmon
Salmon Loaf
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V1L- 4 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V1M- 3 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V1S- 2 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V2L- 4 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V2M- 3 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V2S- 2 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V3-9 L- 4 oz canned salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V3-9M- 3 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V3-9S- 2 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V4L- 4 oz salmon.
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V4M- 3 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon Loaf, V4S- 2 oz salmon
1. Preheat oven to 325 degrees. 2. Place a small skillet on medium heat and add oil and onions. Cook until the onions are caramelized 3. Drain salmon, and put all ingredients in a mixing bowl. 4. Add enough milk so that the mixture is moist but not runny. 5. Place in a lightly oiled small loaf pan. 6. Bake for 10 minutes. 7. Serve.
Salmon With Zucchini Salad
1. Pat the salmon skin dry using a paper towel. Rub with oil and garlic. Set aside. 2. To make the salad, add zucchini, cucumber, tomatoes, celery, spinach, onion, basil leaves, vinegar, and lemon juice in a bowl. 3. Season to taste and mix gently. 4. Heat a skillet over a medium-high heat. Cook the salmon skin-side down in the hot pan for 3 to 4 minutes. 5. Carefully flip over and cook for another 3 to 4 minutes or your liking. 6. Serve salmon alongside zucchini salad.
Salmon With Zucchini Salad, V1S- 4 oz salmon
1. Pat the salmon skin dry using a paper towel. Rub with oil and garlic. Set aside. 2. To make the salad, add zucchini, cucumber, tomatoes, celery, spinach, onion, basil leaves, vinegar, and lemon juice in a bowl. 3. Season to taste and mix gently. 4. Heat a skillet over a medium-high heat. Cook the salmon skin-side down in the hot pan for 3 to 4 minutes. 5. Carefully flip over and cook for another 3 to 4 minutes or your liking. 6. Serve salmon alongside zucchini salad.
Salmon with vegetables
1. Preheat oven to 425°F. 2. Toss broccoli, cauliflower and carrots with ½ teaspoon olive oil and 1 teaspoon dried thyme and place on a baking sheet. 3. Place the baking sheet in the oven once hot. Roast the broccoli and cauliflower for 10 minutes, remove from the oven and leave the carrots for five more minutes or until caramelized and tender. 3. Heat the remaining oil in a nonstick skillet over medium-high heat. 4. Season the fish with salt and thyme and cook for 4 minutes on each side or until cooked through. 5. To serve, place the fish on a plate with the vegetables and garnish with thyme.
Salmon with vegetables , V1S- 4 oz salmon
1. Preheat oven to 425°F. 2. Toss broccoli, cauliflower and carrots with ½ teaspoon olive oil and 1 teaspoon dried thyme and place on a baking sheet. 3. Place the baking sheet in the oven once hot. Roast the broccoli and cauliflower for 10 minutes, remove from the oven and leave the carrots for five more minutes or until caramelized and tender. 3. Heat the remaining oil in a nonstick skillet over medium-high heat. 4. Season the fish with salt and thyme and cook for 4 minutes on each side or until cooked through. 5. To serve, place the fish on a plate with the vegetables and garnish with thyme.
Salmon with zucchini salad
1. Pat the salmon skin dry using a paper towel. Rub with 1 tsp of oil and fine herbs. Set aside. 2. To make the salad, add zucchini, carrot, spinach, red bell pepper, basil leaves, the other 1 tsp of oil, and salt to a bowl, and mix gently. 3. Heat a skillet over a medium-high heat. Cook the salmon skin-side down in the hot pan for 3 to 4 minutes. 4. Carefully flip over and cook for another 3 to 4 minutes or your liking. 5. Serve salmon alongside zucchini salad.
Salmon with zucchini salad , V2S- 4 oz salmon
1. Pat the salmon skin dry using a paper towel. Rub with oil and garlic. Set aside. 2. To make the salad, add zucchini, cucumber, tomatoes, celery, spinach, onion, basil leaves, vinegar, and lemon juice in a bowl. 3. Season to taste and mix gently. 4. Heat a skillet over a medium-high heat. Cook the salmon skin-side down in the hot pan for 3 to 4 minutes. 5. Carefully flip over and cook for another 3 to 4 minutes or your liking. 6. Serve salmon alongside zucchini salad.
Sardines, Canned With Tomato Sauce
Serve and enjoy
Sardines, Canned With Tomato Sauce, V1- 3.75 oz sardines
Serve and enjoy
Scrambled Egg Whites With Sweet Corn
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites With Sweet Corn , V9S- 1/3 cup egg whites
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Fine Herbs
1. Pour egg substitutes- egg whites into a bowl deep enough for whisking. 2. Whisk thoroughly until thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. When olive oil is heated, slowly pour in the egg mixture. 5. As soft curds begin to form, add minced herbs, season with salt and pepper, and gently fold them into the eggs. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Fine Herbs , V9L- 1/2 Cup egg whites
1. Pour egg substitutes- egg whites into a bowl deep enough for whisking. 2. Whisk thoroughly until thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. When olive oil is heated, slowly pour in the egg mixture. 5. As soft curds begin to form, add minced herbs, season with salt and pepper, and gently fold them into the eggs. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Fine Herbs , V9S- 1/3 cup egg whites
1. Pour egg substitutes- egg whites into a bowl deep enough for whisking. 2. Whisk thoroughly until thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. When olive oil is heated, slowly pour in the egg mixture. 5. As soft curds begin to form, add minced herbs, season with salt and pepper, and gently fold them into the eggs. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Mushrooms
1. Put egg whites into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add the mushrooms and spinach and sautée until tender, and then slowly pour in the egg mixture. 5. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Mushrooms , V9L- 1/2 cup egg whites
1. Put egg whites into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add the mushrooms and spinach and sautée until tender, and then slowly pour in the egg mixture. 5. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Mushrooms , V9S- 1/3 cup egg whites
1. Put egg whites into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add the mushrooms and spinach and sautée until tender, and then slowly pour in the egg mixture. 5. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Tomatoes
1. Put egg whites into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add tomatoes, basil and spinach and sautée until tender. Note: If you don't have fresh basil available, use 1/8 teaspoon of dried basil instead. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Tomatoes , V9S- 1/3 cup egg whites
1. Put egg whites into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add tomatoes, basil and spinach and sautée until tender. Note: If you don't have fresh basil available, use 1/8 teaspoon of dried basil instead. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg Whites with Tomatoes, V9L- 1/2 cup egg whites
1. Put egg whites into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add tomatoes, basil and spinach and sautée until tender. Note: If you don't have fresh basil available, use 1/8 teaspoon of dried basil instead. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg whites With Sweet Corn
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Egg whites With Sweet Corn , V9L-1/2 cup egg whites
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until the whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs
"1. Pour eggs into a bowl deep enough for whisking. 2. Whisk thoroughly until thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. When olive oil is heated, slowly pour in the egg mixture. 5. As soft curds begin to form, add minced herbs, season with salt and pepper, and gently fold them into the eggs. 6. When the eggs begin to ""set"" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven."
Scrambled Eggs & Spinach
Scrambled Eggs & Spinach
Scrambled Eggs With Mushrooms
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add the mushrooms and spinach and sautée until tender, and then slowly pour in the egg mixture. 5. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Mushrooms , V1M- 2 eggs
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add the mushrooms and spinach and sautée until tender, and then slowly pour in the egg mixture. 5. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Mushrooms , V1S- 1 egg
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add the mushrooms and spinach and sautée until tender, and then slowly pour in the egg mixture. 5. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Sautéed Tomatoes
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add tomatoes, basil and spinach and sautée until tender. Note: If you don't have fresh basil available, use 1/8 teaspoon of dried basil instead. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Sautéed Tomatoes , V1M- 2 eggs
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add tomatoes, basil and spinach and sautée until tender. Note: If you don't have fresh basil available, use 1/8 teaspoon of dried basil instead. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Sautéed Tomatoes , V1S-1 egg
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add tomatoes, basil and spinach and sautée until tender. Note: If you don't have fresh basil available, use 1/8 teaspoon of dried basil instead. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Sweet Corn
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Sweet Corn , V1M- 2 eggs
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs With Sweet Corn , V1S- 1 egg
1. Put eggs into a bowl deep enough for whisking. 2. Add water and whisk thoroughly until all the yolks and whites are thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. Add sweet corn and sautée until tender. 5. Then, slowly pour in the egg mixture. Season with salt and pepper as soft curds form, and gently fold all ingredients together. 6. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven.
Scrambled Eggs, V1M- 2 eggs
"1. Pour eggs into a bowl deep enough for whisking. 2. Whisk thoroughly until thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. When olive oil is heated, slowly pour in the egg mixture. 5. As soft curds begin to form, add minced herbs, season with salt and pepper, and gently fold them into the eggs. 6. When the eggs begin to ""set"" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven."
Scrambled Eggs, V1S- 1 egg
"1. Pour eggs into a bowl deep enough for whisking. 2. Whisk thoroughly until thoroughly mixed. 3. Heat olive oil in a nonstick skillet over medium heat. 4. When olive oil is heated, slowly pour in the egg mixture. 5. As soft curds begin to form, add minced herbs, season with salt and pepper, and gently fold them into the eggs. 6. When the eggs begin to ""set"" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 7. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 8. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 9. Before serving, warm the plate in the microwave oven."
Scrambled Vegan Eggs with Fine Herbs
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, slowly pour in the egg mixture. 3. As soft curds begin to form, season with pepper, and herbs. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Scrambled Vegan Eggs with Fine Herbs , V5L- 1/2 cup plant-based egg (mung bean)
1. Heat olive oil in a nonstick skillet over medium heat. 2. When olive oil is heated, slowly pour in the egg mixture. 3. As soft curds begin to form, season with pepper, and herbs. 4. When the eggs begin to "set" or form a slightly solid base (a minute or two), reduce the heat to medium-low and gently stir with a rubber spatula. 5. Gently scrape the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through, but there are still a few wet areas. 6. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. 7. Before serving, warm the plate in the microwave oven.
Seared Salmon With Cucumber & Tomato Sambal
1. For the sambal, place the asparagus in a heatproof bowl, cover with boiling water, stand for 3 minutes, then drain. 2. Refresh in cold water and drain well. Return to the bowl and stir in the remaining sambal ingredients: cucumber, tomato, ginger, red pepper flakes, lime, one pinch of salt, and cilantro. 3. Lightly rub both sides of the salmon with oil and sone pinch of salt. 4. Heat a non-stick frying pan over medium-high heat. Cook salmon for 2-3 minutes each side or until cooked to your liking. 5. Arrange the spinach on a serving plate. Add salmon and spoon the sambal over.
Seared Salmon With Cucumber & Tomato Sambal , V1M- 4 oz salmon
1. For the sambal, place the asparagus in a heatproof bowl, cover with boiling water, stand for 3 minutes, then drain. 2. Refresh in cold water and drain well. Return to the bowl and stir in the remaining sambal ingredients: cucumber, tomato, ginger, red pepper flakes, lime, one pinch of salt, and cilantro. 3. Lightly rub both sides of the salmon with oil and sone pinch of salt. 4. Heat a non-stick frying pan over medium-high heat. Cook salmon for 2-3 minutes each side or until cooked to your liking. 5. Arrange the spinach on a serving plate. Add salmon and spoon the sambal over.
Seared Salmon With Cucumber & Tomato Sambal , V1S- 3 oz salmon
1. For the sambal, place the asparagus in a heatproof bowl, cover with boiling water, stand for 3 minutes, then drain. 2. Refresh in cold water and drain well. Return to the bowl and stir in the remaining sambal ingredients: cucumber, tomato, ginger, red pepper flakes, lime, one pinch of salt, and cilantro. 3. Lightly rub both sides of the salmon with oil and sone pinch of salt. 4. Heat a non-stick frying pan over medium-high heat. Cook salmon for 2-3 minutes each side or until cooked to your liking. 5. Arrange the spinach on a serving plate. Add salmon and spoon the sambal over.
Seasoned Grilled Tilapia
1. If using frozen tilapia, thaw completely in the refrigerator overnight. 2. Preheat the grill to medium-high heat. 3. Cut a square of aluminum foil and place the tilapia filet in the center. 4. Drizzle the steak with olive oil and sprinkle with the fresh herbs and a pinch of salt. 5. Place directly on the grill for 8 to 10 minutes until tilapia reaches an internal temperature of 145 degrees F. 6. Be careful when unwrapping foil packages.
Seasoned Grilled Tilapia , V1L- 8 oz tilapia
1. If using frozen tilapia, thaw completely in the refrigerator overnight. 2. Preheat the grill to medium-high heat. 3. Cut a square of aluminum foil and place the tilapia filet in the center. 4. Drizzle the steak with olive oil and sprinkle with the fresh herbs and a pinch of salt. 5. Place directly on the grill for 8 to 10 minutes until tilapia reaches an internal temperature of 145 degrees F. 6. Be careful when unwrapping foil packages.
Seasoned Grilled Tilapia , V1M- 4 oz tilapia
1. If using frozen tilapia, thaw completely in the refrigerator overnight. 2. Preheat the grill to medium-high heat. 3. Cut a square of aluminum foil and place the tilapia filet in the center. 4. Drizzle the steak with olive oil and sprinkle with the fresh herbs and a pinch of salt. 5. Place directly on the grill for 8 to 10 minutes until tilapia reaches an internal temperature of 145 degrees F. 6. Be careful when unwrapping foil packages.
Seasoned Grilled Tilapia , V1M- 6 oz tilapia
1. If using frozen tilapia, thaw completely in the refrigerator overnight. 2. Preheat the grill to medium-high heat. 3. Cut a square of aluminum foil and place the tilapia filet in the center. 4. Drizzle the steak with olive oil and sprinkle with the fresh herbs and a pinch of salt. 5. Place directly on the grill for 8 to 10 minutes until tilapia reaches an internal temperature of 145 degrees F. 6. Be careful when unwrapping foil packages.
Seasoned Grilled Tilapia , V1S- 3 oz tilapia
1. If using frozen tilapia, thaw completely in the refrigerator overnight. 2. Preheat the grill to medium-high heat. 3. Cut a square of aluminum foil and place the tilapia filet in the center. 4. Drizzle the steak with olive oil and sprinkle with the fresh herbs and a pinch of salt. 5. Place directly on the grill for 8 to 10 minutes until tilapia reaches an internal temperature of 145 degrees F. 6. Be careful when unwrapping foil packages.
Smoky Mustard-Maple Salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, maple syrup, paprika, pepper, and salt in a bowl. 4. Place the salmon filet on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Smoky Mustard-Maple Salmon, V1L- 8 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, maple syrup, paprika, pepper, and salt in a bowl. 4. Place the salmon filet on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Smoky Mustard-Maple Salmon, V1M- 6 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, maple syrup, paprika, pepper, and salt in a bowl. 4. Place the salmon filet on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Smoky Mustard-Maple Salmon, V1S- 4 oz salmon
1. Preheat oven to 450 degrees 2. Line a baking sheet with foil and coat with cooking spray. 3. Combine mustard, maple syrup, paprika, pepper, and salt in a bowl. 4. Place the salmon filet on the prepared baking sheet. 5. Spread the mustard mixture evenly on the salmon. 6. Roast until just cooked through approx. 8-12 minutes.
Soy Latte
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Soy Latte, V1-Regular coffee
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Soy Latte, V6- Decaf
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Soy Milk
Soy Milk
Soy Milk, V1
Soy Milk
Soymilk Chocolate
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly. 2. Add vanilla extract.
Soymilk Chocolate, V11
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly. 2. Add vanilla extract.
Sparkling Water
Serve and enjoy
Sparkling Water , V1- Plain
Serve and enjoy
Strawberries
Wash, place in a serving dish, and enjoy
Strawberries, V1M
Wash, place in a serving dish, and enjoy
Strawberries, V1S
Wash, place in a serving dish, and enjoy
Sweet Corn
1. Cook corn according to package instructions. Remove any excess water from cooking. Add the unsalted butter, salt, and pepper, and serve.
Sweet Corn , V1
1. Cook corn according to package instructions. Remove any excess water from cooking. Add the unsalted butter, salt, and pepper, and serve.
Tofu Fried Rice
1. Heat oil in a skillet over medium heat. 2. Stir in carrot, red bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender. 3. Add rice and stir for 2 minutes. 4. Pour the egg whites into the pan and scramble. 5. Add tofu and cook until hot.
Tofu Fried Rice, V5L- 4 oz tofu
1. Heat oil in a skillet over medium heat. 2. Stir in carrot, red bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender. 3. Add rice and stir for 2 minutes. 4. Pour the egg whites into the pan and scramble. 5. Add tofu and cook until hot.
Tofu Fried Rice, V5M- 3 oz tofu
1. Heat oil in a skillet over medium heat. 2. Stir in carrot, red bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender. 3. Add rice and stir for 2 minutes. 4. Pour the egg whites into the pan and scramble. 5. Add tofu and cook until hot.
Tofu Fried Rice, V5S- 2 oz tofu
1. Heat oil in a skillet over medium heat. 2. Stir in carrot, red bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender. 3. Add rice and stir for 2 minutes. 4. Pour the egg whites into the pan and scramble. 5. Add tofu and cook until hot.
Tofu Stuffed Potato
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoon chopped onion. 7. Put the tofu, soymilk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.
Tofu Stuffed Potato, V1
1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoon chopped onion. 7. Put the tofu, soymilk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.
Trail Mix
Trail Mix
Trio of Vegetables With Herbs
1. Place cut vegetables and water in a bowl; cover. Microwave for 3-4 minutes or until vegetables are crisp and tender. Drain. 2. Add avocado oil, herbs, and essence of garlic salt. Toss until vegetables are evenly coated.
Trio of Vegetables With Herbs, V1
1. Place cut vegetables and water in a bowl; cover. Microwave for 3-4 minutes or until vegetables are crisp and tender. Drain. 2. Add avocado oil, herbs, and essence of garlic salt. Toss until vegetables are evenly coated.
Tuna Apple Salad Sandwich
1. Mix together the tuna, apples, celery, carrots, walnuts and mayonnaise in a bowl. 2. Spoon mixture onto 2 slices of the bread.
Tuna Apple Salad Sandwich , V1S- 4 oz canned tuna
1. Mix together the tuna, apples, celery, carrots, walnuts and mayonnaise in a bowl. 2. Spoon mixture onto 2 slices of the bread.
Tuna Apple Salad Sandwich , V2S- 4 oz canned tuna
1. Mix together the tuna, apples, celery, carrots, walnuts and mayonnaise in a bowl. 2. Spoon mixture onto 2 slices of the bread.
Tuna Nicoise Salad
Tuna Nicoise Salad
Tuna Salad Sandwich
1. Flake the tuna into a mixing bowl. Add the olive oil and stir until combined. 2. Add the chopped celery, bell pepper, spinach, and fresh basil and mix again to combine. This mixture is enough to form two sandwiches 3. To assemble the sandwiches spread the tuna mixture onto the slice of bread, garnish with dried basil, top with the remining slices of bread, cut in halves, and enjoy!
Tuna Salad Sandwich , V3M- 4 oz canned tuna, two- sandwiches
1. Flake the tuna into a mixing bowl. Add the olive oil and stir until combined. 2. Add the chopped celery, bell pepper, spinach, and fresh basil and mix again to combine. This mixture is enough to form two sandwiches 3. To assemble the sandwiches spread the tuna mixture onto the slice of bread, garnish with dried basil, top with the remining slices of bread, cut in halves, and enjoy!
Tuna Salad Sandwich , V3S- 2 oz canned tuna- one sandwich
1. Flake the tuna into a mixing bowl. Add the olive oil and stir until combined. 2. Add the chopped celery, bell pepper, spinach, and fresh basil and mix again to combine. This mixture is enough to form two sandwiches 3. To assemble the sandwiches spread the tuna mixture onto the slice of bread, garnish with dried basil, top with the remining slices of bread, cut in halves, and enjoy!
Tuna Salad on Greens
1. Mix the vinegar, seasoning, and oil in a salad bowl. Add lettuce, carrots, sweet corn, and red onion. Toss together. 2. Mix ingredients for tuna salad (tuna, light mayonnaise, celery, green onions, black pepper) in another mixing bowl. 3. Assemble the salad by placing greens on a plate. Top with tuna salad.
Tuna Salad on Greens, V1M- 4 oz tuna
1. Mix the vinegar, seasoning, and oil in a salad bowl. Add lettuce, carrots, sweet corn, and red onion. Toss together. 2. Mix ingredients for tuna salad (tuna, light mayonnaise, celery, green onions, black pepper) in another mixing bowl. 3. Assemble the salad by placing greens on a plate. Top with tuna salad.
Tuna Salad on Greens, V1S- 2 oz tuna
1. Mix the vinegar, seasoning, and oil in a salad bowl. Add lettuce, carrots, sweet corn, and red onion. Toss together. 2. Mix ingredients for tuna salad (tuna, light mayonnaise, celery, green onions, black pepper) in another mixing bowl. 3. Assemble the salad by placing greens on a plate. Top with tuna salad.
Tuna loft
1. Put the water in a small pot and add the carrot slices. Cook them until they are soft. Drain the water and set it aside. 2. Heat 1/4 tablespoon of oil in a medium skillet and add the onion. Cook it until it reaches a smooth and transparent consistency. Then add the tomato and salt. Stir and cook until a sauce has formed. 3. Add the peas and carrots. Mix all the ingredients. 4. In a medium bowl, mix the tuna, sauce, bread crumbs, cheese, cilantro, oil, salt, pepper, and beaten egg. 5. Spray a small non-stick baking pan with oil for 1/2 second and pour the mixture on it. 6. Bake in an air fryer at 350 °F for 15-20 minutes until a knife comes out clean. 7. Remove from the oven and let it rest for 5-10 minutes before unmolding and serving.
Tuna loft, V1M- 3 oz tuna
1. Put the water in a small pot and add the carrot slices. Cook them until they are soft. Drain the water and set it aside. 2. Heat 1/4 tablespoon of oil in a medium skillet and add the onion. Cook it until it reaches a smooth and transparent consistency. Then add the tomato and salt. Stir and cook until a sauce has formed. 3. Add the peas and carrots. Mix all the ingredients. 4. In a medium bowl, mix the tuna, sauce, bread crumbs, cheese, cilantro, oil, salt, pepper, and beaten egg. 5. Spray a small non-stick baking pan with oil for 1/2 second and pour the mixture on it. 6. Bake in an air fryer at 350 °F for 15-20 minutes until a knife comes out clean. 7. Remove from the oven and let it rest for 5-10 minutes before unmolding and serving.
Tuna loft, V1M- 5 oz tuna
1. Put the water in a small pot and add the carrot slices. Cook them until they are soft. Drain the water and set it aside. 2. Heat 1/4 tablespoon of oil in a medium skillet and add the onion. Cook it until it reaches a smooth and transparent consistency. Then add the tomato and salt. Stir and cook until a sauce has formed. 3. Add the peas and carrots. Mix all the ingredients. 4. In a medium bowl, mix the tuna, sauce, bread crumbs, cheese, cilantro, oil, salt, pepper, and beaten egg. 5. Spray a small non-stick baking pan with oil for 1/2 second and pour the mixture on it. 6. Bake in an air fryer at 350 °F for 15-20 minutes until a knife comes out clean. 7. Remove from the oven and let it rest for 5-10 minutes before unmolding and serving.
Tuna loft, V3M- 3 oz tuna
1. Put the water in a small pot and add the carrot slices. Cook them until they are soft. Drain the water and set it aside. 2. Heat 1/4 tablespoon of oil in a medium skillet and add the onion. Cook it until it reaches a smooth and transparent consistency. Then add the tomato and salt. Stir and cook until a sauce has formed. 3. Add the peas and carrots. Mix all the ingredients. 4. In a medium bowl, mix the tuna, sauce, bread crumbs, cheese, cilantro, oil, salt, pepper, and beaten egg. 5. Spray a small non-stick baking pan with oil for 1/2 second and pour the mixture on it. 6. Bake in an air fryer at 350 °F for 15-20 minutes until a knife comes out clean. 7. Remove from the oven and let it rest for 5-10 minutes before unmolding and serving.
Tuna loft, V3M- 5 oz tuna
1. Put the water in a small pot and add the carrot slices. Cook them until they are soft. Drain the water and set it aside. 2. Heat 1/4 tablespoon of oil in a medium skillet and add the onion. Cook it until it reaches a smooth and transparent consistency. Then add the tomato and salt. Stir and cook until a sauce has formed. 3. Add the peas and carrots. Mix all the ingredients. 4. In a medium bowl, mix the tuna, sauce, bread crumbs, cheese, cilantro, oil, salt, pepper, and beaten egg. 5. Spray a small non-stick baking pan with oil for 1/2 second and pour the mixture on it. 6. Bake in an air fryer at 350 °F for 15-20 minutes until a knife comes out clean. 7. Remove from the oven and let it rest for 5-10 minutes before unmolding and serving.
Tuna, Canned in Water
Mix all ingredients, garnish with fresh parsley and enjoy
Tuna, Canned in Water , V1- 4 oz of tuna
Mix all ingredients, garnish with fresh parsley and enjoy
Tuna, Canned in Water , V2- 4 oz of tuna-
Mix all ingredients, garnish with fresh parsley and enjoy
Turkey & Veggie Wrap
Turkey & Veggie Wrap
Turkey Salad and Peach Sandwich
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Turkey Salad and Peach Sandwich, V1S
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Turkey Salad and Peach Sandwich, V2,3S
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Turkey Salad and Peach Sandwich, V2S
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Turkey Salad and Peach Sandwich, V3S
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Turkey Salad with Orange Vinaigrette
1. Combine all vinaigrette ingredients (2 tablespoon of orange juice, rice vinegar, dried onion, salt, ground black pepper, virgin olive oil, and Dijon mustard) in a jar with a tight-fitting lid; shake well. You can also place the ingredients in a bowl and mix them with a whisk. 2. Mix all the salad ingredients (baby greens salad, turkey breast, celery, cherry tomatoes, and turkey); stir gently. 3. Serve with vinaigrette. Prepare the dressing at least 10 minutes before you need it to allow the dried onion to rehydrate from the dressing's liquids.
Turkey Salad with Orange Vinaigrette, V1S- 4 oz turkey
1. Combine all vinaigrette ingredients (2 tablespoon of orange juice, rice vinegar, dried onion, salt, ground black pepper, virgin olive oil, and Dijon mustard) in a jar with a tight-fitting lid; shake well. You can also place the ingredients in a bowl and mix them with a whisk. 2. Mix all the salad ingredients (baby greens salad, turkey breast, celery, cherry tomatoes, and turkey); stir gently. 3. Serve with vinaigrette. Prepare the dressing at least 10 minutes before you need it to allow the dried onion to rehydrate from the dressing's liquids.
Turkey Stew
1. Heat the oil in a saucepan. Rub the turkey with salt and add to the saucepan. Cook on both sides for 5 minutes. 2. Add the red peppers, 1/2 of the fresh cilantro, the chopped carrots, and celery and stir for 2 minutes. 3. Add potatoes, cilantro, grated carrots, paprika, and water to the pan. 4. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are tender. 3. Stir in the remaining cilantro, 4. Serve accompanied by a slice of bread.
Turkey Stew, V1M- 3 oz Turkey
1. Heat the oil in a saucepan. Rub the turkey with salt and add to the saucepan. Cook on both sides for 5 minutes. 2. Add the red peppers, 1/2 of the fresh cilantro, the chopped carrots, and celery and stir for 2 minutes. 3. Add potatoes, cilantro, grated carrots, paprika, and water to the pan. 4. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are tender. 3. Stir in the remaining cilantro, 4. Serve accompanied by a slice of bread.
Turkey Stew, V1M- 4 oz Turkey
1. Heat the oil in a saucepan. Rub the turkey with salt and add to the saucepan. Cook on both sides for 5 minutes. 2. Add the red peppers, 1/2 of the fresh cilantro, the chopped carrots, and celery and stir for 2 minutes. 3. Add potatoes, cilantro, grated carrots, paprika, and water to the pan. 4. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are tender. 3. Stir in the remaining cilantro, 4. Serve accompanied by a slice of bread.
Turkey Stew, V2,3M- 3 oz Turkey
1. Heat the oil in a saucepan. Rub the turkey with salt and add to the saucepan. Cook on both sides for 5 minutes. 2. Add the red peppers, 1/2 of the fresh cilantro, the chopped carrots, and celery and stir for 2 minutes. 3. Add potatoes, cilantro, grated carrots, paprika, and water to the pan. 4. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are tender. 3. Stir in the remaining cilantro, 4. Serve accompanied by a slice of bread.
Turkey Stew, V2,3M- 4 oz Turkey
1. Heat the oil in a saucepan. Rub the turkey with salt and add to the saucepan. Cook on both sides for 5 minutes. 2. Add the red peppers, 1/2 of the fresh cilantro, the chopped carrots, and celery and stir for 2 minutes. 3. Add potatoes, cilantro, grated carrots, paprika, and water to the pan. 4. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are tender. 3. Stir in the remaining cilantro, 4. Serve accompanied by a slice of bread.
Turkey and Bean Chili
1. Coat a non-stick skillet with cooking spray. 2. Add ground turkey, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Turkey and Bean Chili , V1M- 4 oz turkey
1. Coat a non-stick skillet with cooking spray. 2. Add ground turkey, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Turkey and Bean Chili , V1S- 2 oz turkey
1. Coat a non-stick skillet with cooking spray. 2. Add ground turkey, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Turkey and Bean Chili , V2M- 4 oz turkey
1. Coat a non-stick skillet with cooking spray. 2. Add ground turkey, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Turkey and Bean Chili , V2S- 2oz turkey
1. Coat a non-stick skillet with cooking spray. 2. Add ground turkey, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Turkey and Blueberries Salad
1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the turkey and blueberries with the dressing. 3. Serve on a base of baby greens.
Turkey and Blueberries Salad, V1M- 4 oz turkey
1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the turkey and blueberries with the dressing. 3. Serve on a base of baby greens.
Turkey and Blueberries Salad, V1S- 3 oz turkey
1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the turkey and blueberries with the dressing. 3. Serve on a base of baby greens.
Turkey and Cucumber Sandwich
1. Mix the yogurt, dill, onion, cucumbers, salt, and pepper. 2. Spread half of the yogurt-cucumber mixture on a slice of bread. 3. Add the turkey slices and cover with the rest of the cucumber mixture. 4. Cover with the other slice of bread.
Turkey and Cucumber Sandwich , V3,4S
1. Mix the yogurt, dill, onion, cucumbers, salt, and pepper. 2. Spread half of the yogurt-cucumber mixture on a slice of bread. 3. Add the turkey slices and cover with the rest of the cucumber mixture. 4. Cover with the other slice of bread.
Turkey and Cucumber Sandwich , V4S
1. Mix the yogurt, dill, onion, cucumbers, salt, and pepper. 2. Spread half of the yogurt-cucumber mixture on a slice of bread. 3. Add the turkey slices and cover with the rest of the cucumber mixture. 4. Cover with the other slice of bread.
Turkey and Cucumber Sandwich, V3S
1. Mix the yogurt, dill, onion, cucumbers, salt, and pepper. 2. Spread half of the yogurt-cucumber mixture on a slice of bread. 3. Add the turkey slices and cover with the rest of the cucumber mixture. 4. Cover with the other slice of bread.
Unsweetened Plain Almond Milk
Enjoy hot or cold
Unsweetened Plain Almond Milk, V1
Enjoy hot or cold
Unsweetened vanilla almond milk
Enjoy hot or cold
Unsweetened vanilla almond milk, V11-Vanilla
Enjoy hot or cold
Vanilla Almond Latte
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Vanilla Almond Latte, V11- Regular coffee
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Vanilla Almond Latte, V6- Decaf
1. Use ground or instant coffee. Brew or dissolve coffee in 1/2 cup of water. 2. Warm the milk in the microwave for 30 seconds. 3. Serve the hot coffee and add the hot milk.
Vanilla Almond Milk Chocolate
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly.
Vanilla Almond Milk Chocolate, V11
1. Put cocoa powder in a mug, and gradually add the hot milk, stirring constantly.
Vegan Bean Chili
1. Coat a non-stick skillet with cooking spray. 2. Add plant-based ground beefy, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Vegan Bean Chili , V2,5M- 4 oz plant-based ground beef.
1. Coat a non-stick skillet with cooking spray. 2. Add plant-based ground beefy, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Vegan Bean Chili , V2,5S- 2 oz plant-based ground beef
1. Coat a non-stick skillet with cooking spray. 2. Add plant-based ground beefy, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Vegan Bean Chili , V5M- 4 oz plant-based ground beef
1. Coat a non-stick skillet with cooking spray. 2. Add plant-based ground beefy, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Vegan Bean Chili , V5S- 2 oz plant-based ground beef
1. Coat a non-stick skillet with cooking spray. 2. Add plant-based ground beefy, cilantro, and salt. Cook until it's browned. 3. Add the beans and their liquid. Add water if needed 4. Finally, garnish the dish with cilantro.
Vegan Salad and Peach Sandwich
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Vegan Salad and Peach Sandwich , V4,5S
1. Mix all ingredients together in a bowl. 2. Spoon mixture into 2 slices of the bread.
Vegan Stew
1. Heat oil in a saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes. 2. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 10 minutes or until vegetables are tender. Add meatless-chicken and cook 10 more minutes. 3. Season before serving.
Vegan Stew, V5S- 4 oz meatless chicken
1. Heat oil in a saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes. 2. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 10 minutes or until vegetables are tender. Add meatless-chicken and cook 10 more minutes. 3. Season before serving.
Vegan Stew, V5XS- 2 oz meatless chicken
1. Heat oil in a saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes. 2. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 10 minutes or until vegetables are tender. Add meatless-chicken and cook 10 more minutes. 3. Season before serving.
Vegetable Curry
Vegetable Curry
Vegetable Fried Barley
1. Heat the oil in a skillet or frying pan. 2. Add the onions and cook for 1 minute. Add carrots and stir for 2 minutes. 3. Add the vegetables to the pan. Keep stirring the vegetables until they are tender-crisp. 4. Add the cooked barley 5. Sprinkle with soy sauce. 6. Stir fry for 2 minutes until the barley is heated and the flavors are blended.
Vegetable Fried Barley, V5S
1. Heat the oil in a skillet or frying pan. 2. Add the onions and cook for 1 minute. Add carrots and stir for 2 minutes. 3. Add the vegetables to the pan. Keep stirring the vegetables until they are tender-crisp. 4. Add the cooked barley 5. Sprinkle with soy sauce. 6. Stir fry for 2 minutes until the barley is heated and the flavors are blended.
Vegetable Fried Rice
1. Heat the oil in a skillet. 2. Add the celery and onion. Stir fry for 2 minutes. 3. Add the vegetables to the pan. Keep stirring the vegetables until they are tender-crisp. 4. Add the cooked rice and one pinch of salt. 5. Sprinkle with soy sauce and pepper. 6. Stir fry for 2 minutes until the rice is heated and the flavors are blended.
Vegetable Fried Rice, V1
1. Heat the oil in a skillet. 2. Add the celery and onion. Stir fry for 2 minutes. 3. Add the vegetables to the pan. Keep stirring the vegetables until they are tender-crisp. 4. Add the cooked rice and one pinch of salt. 5. Sprinkle with soy sauce and pepper. 6. Stir fry for 2 minutes until the rice is heated and the flavors are blended.
Vegetable Stroganoff
1. To cook the pasta: Fill a pot halfway with water and boil over high heat. When it has boiled, add the pasta and one pinch of salt and cook until just tender, about 8 minutes. Drain the pasta and set aside. 2. let's focus on the stroganoff while the pasta is cooking. Place a skillet over medium heat and add the oil once it's hot. Then, add the onion, garlic, carrots, zucchini, and one pinch of salt and pepper. Let them cook until they're soft and golden, which should take about 10 minutes. 3. Add the tomatoes and cook until the sauce comes together, then add basil. 4. Put the yogurt and tomato paste in a bowl, stirring until smooth. 5. Turn the heat off and move the vegetables to one side of the skillet. Gradually add the tomato paste mixture to the other side of the skillet, stirring all the while. Turn the heat low and cook for about 5 minutes until heated through. 6. Now, for the best part, add the cooked pasta and dried sun-dried tomatoes. Stir them in until they're perfectly mixed, ready to deliver a burst of flavor with every bite.
Vegetable Stroganoff, V1S
1. To cook the pasta: Fill a pot halfway with water and boil over high heat. When it has boiled, add the pasta and one pinch of salt and cook until just tender, about 8 minutes. Drain the pasta and set aside. 2. let's focus on the stroganoff while the pasta is cooking. Place a skillet over medium heat and add the oil once it's hot. Then, add the onion, garlic, carrots, zucchini, and one pinch of salt and pepper. Let them cook until they're soft and golden, which should take about 10 minutes. 3. Add the tomatoes and cook until the sauce comes together, then add basil. 4. Put the yogurt and tomato paste in a bowl, stirring until smooth. 5. Turn the heat off and move the vegetables to one side of the skillet. Gradually add the tomato paste mixture to the other side of the skillet, stirring all the while. Turn the heat low and cook for about 5 minutes until heated through. 6. Now, for the best part, add the cooked pasta and dried sun-dried tomatoes. Stir them in until they're perfectly mixed, ready to deliver a burst of flavor with every bite.
Vegetable Stroganoff, V3S
1. To cook the pasta: Fill a pot halfway with water and boil over high heat. When it has boiled, add the pasta and one pinch of salt and cook until just tender, about 8 minutes. Drain the pasta and set aside. 2. let's focus on the stroganoff while the pasta is cooking. Place a skillet over medium heat and add the oil once it's hot. Then, add the onion, garlic, carrots, zucchini, and one pinch of salt and pepper. Let them cook until they're soft and golden, which should take about 10 minutes. 3. Add the tomatoes and cook until the sauce comes together, then add basil. 4. Put the yogurt and tomato paste in a bowl, stirring until smooth. 5. Turn the heat off and move the vegetables to one side of the skillet. Gradually add the tomato paste mixture to the other side of the skillet, stirring all the while. Turn the heat low and cook for about 5 minutes until heated through. 6. Now, for the best part, add the cooked pasta and dried sun-dried tomatoes. Stir them in until they're perfectly mixed, ready to deliver a burst of flavor with every bite.
Vegetable with Chicken Stir Fry
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds.
Vegetable with Chicken Stir Fry , V1M- 4 oz chicken
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds.
Vegetable with Chicken Stir Fry and Brown Rice
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice.
Vegetable with Chicken Stir Fry and Brown Rice, V1L- 4 oz chicken
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice.
Vegetable with Turkey Stir Fry
1. Heat the frying pan and then add oil. 2. Add ginger, essence of garlic, turkey and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve and garnish with parsley.
Vegetable with Turkey Stir Fry , V2M. 4 oz turkey
1. Heat the frying pan and then add oil. 2. Add ginger, essence of garlic, turkey and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve and garnish with parsley.
Vegetable with Turkey Stir Fry and Brown Rice
1. Heat the frying pan and then add oil. 2. Add ginger, essence of garlic, turkey and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice and garnish with parsley.
Vegetable with Turkey Stir Fry and Brown Rice, V1M. 4 oz turkey
1. Heat the frying pan and then add oil. 2. Add ginger, essence of garlic, turkey and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice and garnish with parsley.
Vegetable with Turkey Stir Fry and Brown Rice, V2L. 4 oz turkey
1. Heat the frying pan and then add oil. 2. Add ginger, essence of garlic, turkey and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice and garnish with parsley.
Vegetable with Turkey Stir Fry and Brown Rice, V2M. 4 oz turkey
1. Heat the frying pan and then add oil. 2. Add ginger, essence of garlic, turkey and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice and garnish with parsley.
Vegetables with Chicken Stir Fry and Brown Rice
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice
Vegetables with Chicken Stir Fry and Brown Rice, V1M- 4 oz chicken
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice
Vegetables with Meatless Chicken Stir Fry
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, meatless chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds.
Vegetables with Meatless Chicken Stir Fry , V5M- 4 oz meatless chicken
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, meatless chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds.
Vegetables with Meatless Chicken Stir Fry and Brown Rice
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, meatless chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice.
Vegetables with Meatless Chicken Stir Fry and Brown Rice, V5M- 4 oz meatless chicken
1. Heat the frying pan and then add oil. 2. Add ginger, garlic, meatless chicken and vegetables. Stir fry for about 1 minute. 3. Adjust heat to prevent scorching. If vegetables are tender, stop cooking at this time. 4. If the vegetables are firm, add 1-2 tablespoons of water, cover, and cook for 2 minutes or until tender. 5. Mix the gravy ingredients (vegetable stock, cornstarch, soy sauce), pour over vegetables and turkey, and cook for 30 seconds. 6. Serve over warm brown rice.
Walnut Brown Rice Pilaf
1. Spray the skillet with avocado oil cooking spray. Heat the skillet over medium heat. 2. Sauté onion and celery until tender, about 5 minutes. Add cooked brown rice and sauté for 1 minute. 3. Add vegetable broth. Stir in walnuts, raisins, sage, salt, and pepper. 4. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 5-10 minutes. 5. Transfer to a serving dish.
Walnuts
Walnuts
Walnuts , V1- 1/4 cup
Walnuts
Watermelon
Peel, cut, serve, and enjoy
Watermelon, V1M
Peel, cut, serve, and enjoy
Whole-wheat English Muffin
Toast and enjoy
Whole-wheat English Muffin , V1M- 2 units
Toast and enjoy
Whole-wheat English Muffin , V1S-1 unit
Toast and enjoy
Wild Rice
Use wild rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Wild Rice , V1L- 1/3 cup, cooked unsalted
Use wild rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Wild Rice , V1M- 3/4 cup, cooked unsalted
Use wild rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Wild Rice , V1S- 1/2 cup, cooked & unsalted
Use wild rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Wild Rice , V1XL- 1/3 cup- cooked unsalted
Use wild rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.
Zesty Lemon Fish
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Fish, V1L- 8 oz tilapia
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Fish, V1M- 6 oz tilapia
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Fish, V1S- 4 oz tilapia
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Salmon
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Salmon, V1L- 8 oz salmon
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Salmon, V1M- 6 oz salmon
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zesty Lemon Salmon, V1S- 4 oz salmon
1. Grease a baking sheet and place the fish filet on it. 2. Add lemon slices on top of the fish. 3. Squeeze half a lemon and pour the juice over the fish. Then, drizzle some oil on top of the fish. 4. Sprinkle lemon pepper, parsley, and paprika dust over the fish. 5. Cover the fish and let it stand for 5 minutes. 6. Preheat the oven to 350°F and bake the fish for 10-15 minutes or until it flakes easily with a fork."
Zingy Lemon Chicken Pasta
1. Combine flour, salt, pepper, and cayenne in a saucepan; gradually add chicken broth and milk, stirring with a wire whisk until smooth. 2. Place over medium heat and cook, stirring constantly, until thickening. Add mustard and lemon juice. Allow to cool. 3. Heat margarine and oil in a skillet. Add chicken, green onions and garlic. Sauté until chicken is firm and cooked for about 10-15 minutes. 4. Prepare pasta according to package directions and drain. Combine sauce, chicken, and pasta mixture. 5. Put into a casserole dish. Sprinkle top with almonds, chopped scallions, and paprika.
Zingy Lemon Chicken Pasta, V1M- 5 oz chicken
1. Combine flour, salt, pepper, and cayenne in a saucepan; gradually add chicken broth and milk, stirring with a wire whisk until smooth. 2. Place over medium heat and cook, stirring constantly, until thickening. Add mustard and lemon juice. Allow to cool. 3. Heat margarine and oil in a skillet. Add chicken, green onions and garlic. Sauté until chicken is firm and cooked for about 10-15 minutes. 4. Prepare pasta according to package directions and drain. Combine sauce, chicken, and pasta mixture. 5. Put into a casserole dish. Sprinkle top with almonds, chopped scallions, and paprika.
Zucchini Casserole
1. Preheat the oven to 350 °F 2. Brown meatless chicken and essence of onion salt in a skillet with 3. Mix all ingredients, and place in a casserole dish. 4. Sprinkle with parmesan-style cheese and bake at 350 °F for 20 minutes.
Zucchini Casserole, V1S- 3 oz turkey
1. Preheat the oven to 350 °F 2. Brown meatless chicken and essence of onion salt in a skillet with 3. Mix all ingredients, and place in a casserole dish. 4. Sprinkle with parmesan-style cheese and bake at 350 °F for 20 minutes.
Zucchini Casserole, V2S- 3 oz turkey
1. Preheat the oven to 350 °F 2. Brown meatless chicken and essence of onion salt in a skillet with 3. Mix all ingredients, and place in a casserole dish. 4. Sprinkle with parmesan-style cheese and bake at 350 °F for 20 minutes.
Zucchini Casserole, V5S- 3 oz meatless chicken
1. Preheat the oven to 350 °F 2. Brown meatless chicken and essence of onion salt in a skillet with 3. Mix all ingredients, and place in a casserole dish. 4. Sprinkle with parmesan-style cheese and bake at 350 °F for 20 minutes.
blueberries
Wash, place in a serving dish, and enjoy
blueberries, V1M
Wash, place in a serving dish, and enjoy
blueberries, V1S
Wash, place in a serving dish, and enjoy
gluten-free, nuts-free multigrain bread
Toast and enjoy
gluten-free, nuts-free multigrain bread, V1M- 2 slices
Toast and enjoy
gluten-free, nuts-free multigrain bread, V1S-1 slice
Toast and enjoy