- low sodium soy sauce
- packed light brown sugar
- sesame oil
- rice vinegar
- minced fresh ginger
- red pepper flakes
- beef short ribs or 5 lbs pork ribs
- cornstarch
- shredded carrots
- sesame seed
- cooked white rice
- lean ground beef
- finely minced garlic
- dried thyme
- butter
- flour
- whole milk
- dijon mustard
- salt
- ground black pepper
- dried thyme
- garlic powder
- fresh broccoli florets
- cooked brown rice
- plain greek yogurt
- Baby Spinach
- Tomatoes
- Any thermic veggies you want
- turkey bacon cooked and chopped
- light ranch dressing
- large iceberg lettuce leaves
- fresh cracked pepper
Spanish for “little tomatoes,” tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.
- fresh lime juice
- Coarse salt and ground pepper
- whole cilantro leaves
Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken — splitting each piece in half and fanning it open like a book — creates two layers. They make tasty “sandwiches” with tomato and basil.
- coarse sea salt
- Freshly ground pepper
- extra-virgin olive oil
- For The Stuffing
Spaghetti Squash is available year round, but it’s peak season is in the fall. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
- no salt added tomato sauce
- Italian seasoning
- onion powder
- spaghetti squash
- onion chopped
- bell pepper chopped
- ricotta cheese
- dried minced onion
- paprika
- cayenne pepper
- mustard powder