1 15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME
2 INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered straight into your mailbox. You will never miss a recipe again! :) As a valued subscriber, please enjoy this complimentary e-cookbook which includes 15 of our top recipes. For more tips and photos, click the headings to be redirected straight to the blog post. Happy cooking! Sam Ahead of Thyme COPYRIGHT 2017 AHEAD OF THYME
3 CONTENTS 1 APPETIZERS Easy Fish Tacos with Lime Crema Baked Tuna Crab Cakes Easy Tomato Bruschetta with Balsamic Glaze 2 FIRST COURSE Creamy Cauliflower and Garlic Soup Simple Tomato Cucumber and Avocado Salad Quinoa Spinach Power Salad with Lemon Vinaigrette 3 MAIN COURSE / ENTREE The Perfect Skillet Chicken with Lemon Garlic Sauce One Pot Spanish Chicken and Rice Almond-Crusted Halibut with Lemon Garlic Butter 4 SIDE DISHES Creamy Garlic Mashed Cauliflower Oven-Roasted Corn on the Cob Roasted Garlic Asparagus and Mushrooms 5 DESSERT Classic French Macaron with Vanilla Buttercream Filling Nutella Ferrero Rocher Mousse Cups The Best Soft and Chewy Peanut Butter Cookies
5 EASY FISH TACOS WITH LIME CREMA Lime Crema: 1/4 cup sour cream 3 tablespoons mayonnaise 1 tablespoon fresh lime juice zest from half a lime 1/4 teaspoon salt Slaw: 2 cups cabbage, shredded 1/4 cup cilantro, chopped 1/2 green onion, sliced 1 clove garlic, minced Tacos: 2 tablespoons vegetable oil 1 tablespoon lime juice 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon ground coriander 1/2 teaspoon red pepper powder 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 pound white fish 8 (6-inch) soft taco tortillas Lime Crema: In a small bowl, whisk together all the crema ingredients. Set aside. Slaw: In a large bowl, combine all the slaw ingredients. Set aside. Tacos: 1. Preheat oven to 425 F. 2. In a small bowl, combine the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. 3. Bake for 9-10 minutes until the fish is flaky when tested with a fork. 4. Transfer the fish into a plate and break into smaller pieces using a fork. 5. Heat the soft tortillas according to the directions on the package. 6. Divide the fish evenly onto the tortillas. 7. Top each taco with sliced avocados (optional) and 1/4 cup of the slaw. Pour 1 tablespoon of crema on top.
6 BAKED TUNA CRAB CAKES 2 6-oz. cans of tuna, drained 1 large egg 2 tablespoons green onions, thinly sliced 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/2 cup panko bread crumbs 1/2 teaspoon Italian seasoning 1/2 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/4 teaspoon red pepper powder (optional) 1/4 teaspoon garlic powder (optional) vegetable oil sweet chilli dipping sauce or garlic aioli for serving (optional) 1. In a medium sized bowl, add the tuna, egg, green onions, mayonnaise, mustard, lemon juice, Italian seasoning, salt and pepper and ¼ cup of the panko bread crumbs. Stir to combine. 2. Divide the mixture into 8 mini patties (about 1 and 1/2 inches in diameter). Coat the patties in the remaining ¼ cup of panko bread crumbs and and place on a plate. Place the plate in the refrigerator for 30 minutes. 3. Preheat oven to 375 F. 4. Grease a baking tray with vegetable oil. Place the patties on the tray and bake for 20 minutes. 5. Carefully place the patties on a cooling rack for 10 minutes. 6. Serve warm with a side of sweet chilli dipping sauce or garlic aioli.
7 EASY TOMATO BRUSCHETTA WITH BALSAMIC GLAZE 1 cup tomatoes, pitted and diced (about 4 roma tomatoes) 1/4 cup red onion, diced (about 1/4 red onion) 2 cloves garlic, minced 5 fresh basil leaves, chopped 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup balsamic vinegar ½ loaf of French baguette, sliced into ½ inch slices 2 tablespoons olive oil 1/2 teaspoon garlic powder Tomato Mixture: In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but it is recommended to bring out all the flavours). Balsamic Glaze: 1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half. 2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat. Make the Bruschetta: 1. Preheat your oven to 350 degrees. 2. In a small bowl, combine the olive oil and garlic powder. 3. Brush the top side of each baguette slice with the olive oil mixture. 4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown. 5. Top each slice with a spoonful of the tomato mixture. 6. Drizzle the balsamic glaze onto each bruschetta and serve.
8 FIRST COURSE
9 CREAMY CAULIFLOWER AND GARLIC SOUP 2-3 tablespoons olive oil 1 head of cauliflower, cut into florets 1 medium onion, diced 5 cloves garlic, peeled whole 3 cups vegetable stock (or chicken stock) 1/2 cup half and half cream 1/3 cup of freshly grated Parmesan cheese salt and pepper, to taste Optional Toppings: fresh thyme leaves Parmesan cheese cream (drizzle) olive oil (drizzle) 1. Heat olive oil in a large stockpot over medium heat. 2. Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes). 3. Add stock and reduce the heat to mediumlow and simmer for about 20 minutes or until the cauliflower florets are soft and tender. 4. Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot. 5. Stir in the cream and Parmesan cheese and simmer for 1-2 minutes. 6. Season with salt and pepper to taste. 7. Top with optional toppings and serve immediately.
10 SIMPLE TOMATO CUCUMBER AND AVOCADO SALAD 1 cup grape tomatoes, halved 1/2 English cucumber, sliced and quartered 1 avocado, chopped 1/4 cup cilantro, chopped 1 tablespoon sunflower seeds 3 tablespoons lemon juice (about 1/2 lemon) 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1. In a large bowl, add the tomatoes, cucumber, avocado, cilantro and sunflower seeds. 2. In a small bowl, mix together the lemon juice, olive oil, salt and pepper. 3. Pour over the salad and toss gently to combine.
11 QUINOA SPINACH POWER SALAD WITH LEMON VINAIGRETTE 1/2 cup uncooked quinoa 2 cups spinach, finely chopped 1 tomato, diced 1/2 cup diced cucumbers 1/4 cup raisins 1 and 1/2 tbsp. lemon juice 1 and 1/2 tbsp. extra-virgin olive oil 1/4 tsp. salt 1/4 tsp. ground black pepper 1. In a medium bowl, rinse the quinoa a few times. 2. In a medium saucepan, boil 2 cups of salted water. Add the quinoa and continue to boil for about 10 minutes until the quinoa is tender. 3. Drain the quinoa and let it cool. 4. In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled quinoa. 5. In a small bowl, make your lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat. 6. Season to taste with more salt and pepper, if needed.
12 MAIN COURSE / ENTREE
13 THE PERFECT SKILLET CHICKEN WITH LEMON 2 boneless, skinless chicken breasts, sliced horizontally (about 1.3 lbs.) salt ground black pepper 1 tablespoon olive oil 1 shallot, finely diced (about 1/2 cup) 2 and 1/2 cups chicken broth 3/4 cup light cream or half and half 4 tablespoons butter, unsalted 4 cloves garlic, minced 1/4 teaspoon red pepper powder 3 tablespoons lemon juice ( juice from 1/2 lemon) 3 tablespoons Italian parsley, chopped 1. Preheat oven to 400 F. 2. Season chicken with salt and pepper. 3. Heat oil in a large cast-iron skillet over medium heat. 4. Add chicken to skillet and cook for 3-4 minutes on each side until golden. 5. Remove chicken and set aside on a plate. 6. Add the shallots to the skillet. Fry for a couple minutes until they are soft and translucent. Stir in the chicken broth, cream, butter, garlic and red pepper powder. (Note: if you do not like spicy, add just a pinch of red pepper powder). Scrape the brown bits off the bottom of the pan. 7. Bring sauce to a simmer. Simmer for minutes until sauce thickens (or more if you desire a thicker consistency). 8. Remove skillet from the stovetop. Stir in the lemon juice and Italian parsley. 9. Add in the chicken and toss to coat with sauce. 10. Transfer skillet to the oven and cook for 6-8 minutes until chicken is done. 11. Remove from oven and let cool for 5 minutes and serve!
14 ONE POT SPANISH CHICKEN AND RICE 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon olive oil 1/2 medium onion, diced 1 red bell pepper, diced 2 cloves garlic, minced or pressed 1 cup long grain white rice, rinsed 1/2 tablespoon paprika 1 and 1/2 cups chicken stock 1 cup tomato sauce (canned or homemade) pinch of saffron salt and pepper to taste 1/2 cup small stuffed green olives with pimento 1/2 cup fresh chopped cilantro lemon wedges, to serve (optional) 1. Heat oil over medium heat in a large nonstick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown. 2. Add onion, red pepper and garlic and cook for a few minutes until they slightly soften. 3. Add the rice and stir to combine. Cook for 1-2 minutes. 4. Mix in the paprika and continue to cook for another minute. 5. Add chicken stock and tomato sauce and bring to a boil. Turn down the heat to low and add the saffron. Cover the skillet and cook for 25 minutes until the rice is fully cooked. 6. Add salt and pepper to taste, olives and cilantro. Toss and serve with a lemon wedge.
15 ALMOND-CRUSTED HALIBUT WITH LEMON GARLIC BUTTER Lemon Garlic Butter: 1/2 tbsp. garlic, minced 1/2 tbsp. fresh lemon juice 1/2 tsp. lemon zest 1/8 tsp. salt 1/8 tsp. ground black pepper 1/4 cup butter, unsalted (at room temperature) Halibut: 2 fresh halibut fillets 2 tbsp. lemon garlic butter (as per recipe set out above) salt and pepper, to taste 3 tbsp. ground almonds 1. Preheat oven to 400 F. Place the halibut fillets on a lined baking tray and set aside. 2. n a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed. Add the butter and continue to blend until fully combined. 3. Spread 1/2 tablespoon of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top. 4. Sprinkle 1 and 1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to fully cover it. 5. Bake the halibut for 5 minutes. 6. While the halibut is still in the oven, change the oven to broil on high. Continue to cook for 5 more minutes. 7. Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.
16 SIDE DISHES
17 CREAMY GARLIC MASHED CAULIFLOWER 1 medium head of cauliflower, cut into florets 2 tbsp. butter 2 cloves garlic, chopped into quarters 3 tbsp. milk 1/4 cup grated Parmesan cheese 1/4 tsp. salt 1/8 tsp. ground black pepper chives or rosemary for garnish (optional) 1. Bring a pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender. 2. Meanwhile, heat butter in a frying pan over medium heat. Saute the garlic for about 2 minutes until soft. Set aside. 3. When the cauliflower is cooked, remove from heat and drain. 4. In a food processor, add the cooked cauliflower, sautéed garlic and the butter it was cooked in, milk, Parmesan cheese, salt and pepper. Puree until smooth. 5. Serve hot and sprinkle some chives or rosemary on top.
18 OVEN-ROASTED CORN ON THE COB 1/4 cup unsalted butter, softened 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 cobs of corn, peeled 1. Preheat oven to 350 F. 2. In a small bowl, cream together the butter, garlic, salt and pepper. 3. Spread the butter mixture over each corn. 4. Wrap each corn in aluminum foil and place on a baking sheet. 5. Roast for 40 minutes, turning halfway. 6. Take out the corn and open the foil on top to expose the corn. Turn the oven to broil and place corn back in. Broil on high for 2-3 minutes. 7. Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.
19 ROASTED GARLIC ASPARAGUS AND MUSHROOMS 1 bunch of asparagus 5 large white mushrooms, sliced 1 tbsp. olive oil 1 clove of garlic, minced salt and pepper to taste 1. Preheat oven to 350 F. 2. Wash and prepare the vegetables. Cut off woody ends of the asparagus and cut into 2 inch pieces. Add to a medium-sized roasting pan. 3. Slice mushrooms and add to pan. 4. Add garlic, salt and pepper. Drizzle olive oil and toss to coat. 5. Roast for 35 minutes.
21 CLASSIC FRENCH MACARON WITH VANILLA BUTTERCREAM FILLING Macaron Shells: 3/4 cup almond flour 1 cup confectioners' sugar 2 large egg whites, at room temperature 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract Vanilla Buttercream Filling: 1/4 cup unsalted butter 3/4 cup and 2 tablespoons confectioners' sugar 1 teaspoon milk 1/2 teaspoon pure vanilla extract Macaron Shells: Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form. Add vanilla and beat on high for another 30 seconds. Fold in dry ingredients and repeat until mixture is smooth and shiny and begins to run a little but not too runny. Think lava consistency. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin. Preheat oven to 325 F. Bake for minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely. Vanilla Buttercream Filling: Using a hand mixer or a stand mixer, cream butter until soft and smooth. Add powdered sugar, milk, and vanilla and mix until light and fluffy.![u]make the Macarons[/u]: Transfer the buttercream filling into a piping bag with a round tip. Pipe a swirl of filling on half the cookies. Sandwich cookies together with the remaining halves.
22 NUTELLA FERRERO ROCHER MOUSSE CUPS 1/2 cup cream cheese, softened 1/3 cup nutella 1/2 tsp. vanilla extract 2/3 cup heavy cream or whipping cream 1 tbsp. granulated sugar 1 tbsp. cocoa powder, unsweetened ferrero rocher chocolates (optional) raspberries (optional) 1. In a large bowl, use a hand mixer and cream the cream cheese to get it light and fluffy. Next, add the Nutella and vanilla extract and continue to mix until everything is fully blended. 2. In a separate smaller bowl, whip the cream using your hand mixer set on low-medium until you form soft peaks. Add the sugar and cocoa powder and set the mixer to high and continue to whip until you have stiff peaks. 3. Gently fold the whipping cream mixture into the Nutella/cream cheese mixture until everything is fully combined and there are no streaks. 4. Pipe the mousse into serving cups. 5. Refrigerate for at least 2 hours to let the mousse set.
23 THE BEST SOFT AND CHEWY PEANUT BUTTER COOKIES 1 cup creamy peanut butter 1/2 cup butter, softened 1/4 cup granulated sugar 3/4 cup packed brown sugar 1 large egg 1 tablespoon vanilla extract 1 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1. Preheat the oven to 350 F. 2. In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy. 3. Add the egg and vanilla extract and continue to mix until fully combined. 4. In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer. 5. Roll the dough into 1 inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern. 6. Bake for 8 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................
Week 2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers
Burundian Recipes ANISE BREAD 2 teaspoons dry yeast 1½ tablespoons Sugar about ¾ cup warm water (or more) 3 1/3 cups flour 1½ teaspoons salt 1 egg 2 tablespoons Peanut or sunflower oil, plus more to grease
MAKE AHEAD MASHED POTATOES 3 lbs (1.5 kg) white or golden potatoes, peeled and quartered 6 oz (170 gm) cream cheese, cut into 1-inch (2.5cm) cubes 1 cup (259 ml) sour cream 2 tbsp (30 gm) butter or margarine
Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup
2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries
2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken
Pork Lumpia: 8 lbs Ground Pork 2 c Green Onions 4 c Carrots (julienne) 4 c Onion (julienne) 8 Eggs 8 tsp Salt 16 Garlic Cloves (or to taste) 1 c Parsley (minced) 2 tsp Ground Black Pepper 200 pcs Spring
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............
The Best of Our Apple Butter Recipes Apple Butter makes everything better Enjoy this latest batch of apple butter recipes from our amazing bloggers! They re back at it, serving up more delectable dishes
Cheater Chinese Chicken, Egg Rolls, Rice 15 Minute Meal 50s Prime Time Meatloaf, Mashed Potatoes, Green Beans Garlic Pepper Chicken and Broccoli with Parmesan Pasta Red Eye BBQ Ribs, Mashed Cauliflower,
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Creamed Corn 2 tbsp butter 1/4 cup cream or milk 3 1/2 cups frozen corn 2 tbsp cream cheese 1 tsp each; salt and garlic powder 1/2 tsp black pepper In the bowl of a food processor, puree 1/2 cup frozen
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges
22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli
Week Plan Recipes Week of April 01 - April 07 Bacon and Spinach Frittata Servings 4 Total Time: 35 minutes Cook Time: 35 minutes Calories 419 Carbohydrate 4.2g Protein 28.7g Fat 32.3g 12 large egg(s) 1/
Mediterranean Recipe Collection Greek Salad This healthy salad comes straight from the islands of Greece. This tasty Greek salad is a classic Mediterranean diet recipe that s easy and delicious. 3 Tbsp
Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,
Lemony Cream Layers with Fresh Berries 2011 Winner Suzanne B. Zest and juice of one lemon Water 1 package Pamela s Classic Vanilla Cake Mix 3 large eggs 1/3 cup vegetable oil 8 ounces cream cheese, softened
Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)
Sixth Harvest: 7/7/15 & 7/10/15 Potato Vegetable Salad 1 lb. new potatoes 1 cup shelled fresh peas 1 summer zucchini, thinly sliced into coins 1/4 cup chopped chives 2 green onion, chopped, white and green
BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon
T H E S O U T H E R N L A D Y C O O K S GREAT RECIPES F R O M O U R K I T C H E N T O Y O U R S 1 0 R E C I P E S F O R Y O U T O E N J O Y Crock pot Breads Skillet Meals and more A N E W T W I S T O N
MOM S (RAISED FOUR KIDS) MONSTER COOKIES FROM THE KITCHEN OF KELLY MINTER INGREDIENTS* 3 cups flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon cinnamon 1 teaspoon salt 3 sticks of
Smoky Queso Blanco Dip Recipe Makes 3 cups 8 oz Monterrey jack cheese, shredded (don t use preshredded) 10 oz white American cheese, shredded (get this at deli counter in a block) 6 oz green chili, diced
On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012
Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter
Recipes with Breakdown 21 Meals from Costco for $150 - Plan #5 Freezer Cooking Edition by $5 Dinners Recipes: BBQ Meatball Sliders with Frozen Vegetables Herbed Meatballs with Pasta & Frozen Vegetables
Apple Recipes on Across The Fence October 2017 Deb Plumley s Recipes Apple Cider Pancakes 2 cups all-purpose flour 4 Tbsp. granulated sugar 1½ tsp. ground cinnamon 2 tsp. baking powder 1 tsp. baking soda
Porch Party Summer Sips and Bites Booklet To make the recipe booklet, print pages 2 5. For sign cards, print pages 6 7. To make the recipe booklet shown in the August 2012 issue of Better Homes and Gardens
Sloppy Joe Casserole Serves 4 to 6 2 pounds ground beef ½ onion, chopped 1 green bell pepper, diced 1 (14-ounce) can petite diced tomatoes 1 tablespoon tomato paste 3 to 4 tablespoons brown sugar ¼ cup
$2.50 & Chef s IngredientTM 1-800-827-8328 firstname.lastname@example.org DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other
DROP IN THE BUCKET Bake Sale Recipes Oatmeal Chocolate Chip Cookies (makes 30 cookies) 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 2 tsp vanilla extract
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Week 4 Sunday - Breakfast PALEO BREAKFAST SUNDAY WEEK 4 PALEO ISLAND SMOOTHIE Prep time Cook time Ready in Serves 5 min 3 min 8 min 2 directions
RECIPES FOR A PLANT-BASED THANKSGIVING By Chef Del Sroufe www.forksoverknives.com Forks Over Knives: Recipes for a Plant-Based Thanksgiving Autumn Mixed Greens Salad... Page 3 Chestnut Soup... Page 4 Mashed
Savor our many flavors. RECIPES FROM KITCHEN VOLUME II Here comes the fun. Golden Malted has been associated with great tasting waffles for a long time. As well it should. We ve been providing the ingredients
FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula
Recipes with Breakdown 21 Meals from Costco for $150 - Plan #5 Gluten-Free Freezer Cooking Edition by $5 Dinners Recipes: BBQ Meatballs & Mashed Potatoes with Frozen Vegetables Herbed Meatballs with Gluten-Free
2016 Baking Edition HARMONS FOOD for THOUGHT Many of our most cherished memories are associated with the aromas and tastes of our childhood. Perhaps it s this nostalgia that brings baking so close to our
JEFF'S SWEET POTATO STEAK Jeff Langehennig Carson County Ingredients: 6 oz Beef Sirloin Steak 6 oz Red Creek Marinade 1 Medium Sweet Potato 4 oz Brown Sugar 4 Tblsp Butter Pam Non Stick Spray Directions:
27 Day Meal Plan 27#of#Our#SIMPLEST#Recipes# Compiled Into One EASY To Use Guide# 1 » Who am I? My goal is to help you feel great about your body, your weight and your health. How exactly will I do that?
Week 6 Meal Plan Breakfast Lunch Dinner Day 1 Italian Baked Eggs with Olives and Tomatoes Tangy Egg Salad with Avocado and Cilantro Balsamic Roasted Chicken and Vegetables A6 B6 C6 Day 2 Leftovers from
Costco Printable Grocery List #2 1-8 pack of 15 ounce cans stewed or diced tomatoes... $5.99 1-12 pack of 16 ounce chicken stock containers... $9.99 1-12 can package of tuna in water... $15.99 1-6 pack
Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower
WESTTOWN SCHOOL presents HOLIDAY COOKIE RECIPES 2011 happy holidays and best wishes for the new year ORANGE-CHOCOLATE ROUNDS Makes 60 cookies 1 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons baking
19 Jan 2004 Tossed Green Salad with Balsamic Vinaigrette New Orleans Salisbury Steak with Onion Gravy Garlic Mashed Potatoes Steamed Broccoli (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette
Simply Filling, Simply Delicious Power Food-rich meals, menus and snacks Now Including Breakfasts! Table of Contents Our Favorite Flavor Boosts 3 Three Simply Filling Menus Family-Friendly Menu Baked Chicken
HAR MONS FOOD for THOUGHT New year s resolutions tend to follow the same pattern year after year we start off with gusto, then we lose our gumption. At Harmons, we want to help your healthy food resolutions
Green Tea Grilled Green Beans 1 pound fresh green beans, trimmed 2 tablespoons olive oil 1 tablespoon Green Tea Peppercorn Seasoning No-stick cooking spray 1. Prepare grill to medium heat. Combine first