- Canola oil
- water
- toasted sesame oil
- grated ginger
- finely chopped garlic
- light brown sugar
- soy sauce or wheat-free tamari
- cornstarch
- Green or red leaf lettuce
How to freeze permalink:
http://ohsheglows.com/2012/08/09/how-to-prep-and-freeze-veggie-burgers-a-tutorial/
- grated carrots
- Extra Virgin Olive Oil
- chili powder
- cumin
- oregano
- minced thyme
- Salt and freshly ground black pepper to taste
- minced rosemary
- dry white wine
- Chopped parsley
- *******************
- lemon juice
- red wine vinegar
- Salt to taste
EW Fast & Flavorful Meatless Meals – ISBN#978-0-88150-943-4
Cover and refrigerate for up to 4 hours.
0 g added sugar; 14 g carbohydrate; 169 calories; 12 g fat
Vitamin C ; Folate and Vitamin A; Potassium
- EVOO
- lemon juice
- vegetable broth
- salt
- freshly ground pepper
- cayenne pepper
- low-fat plain yogurt
3 May 2012 — this was good, I put about about 1/8 tsp of cayenne instead of the red chili powder — I served with WW Naan
- coriander
- garam masala
- red chili powder
- diced tomatoes
- red lentils
- water or broth
- salt
- butter
- EVOO
- Savoy cabbage
- thin French beans
- chopped fresh sage
- soba noodles
- Freshly cracked black pepper
- About 4 drops of red wine vinegar
- salt and pepper to taste
- monds.
NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.
WEIGHT WATCHERS Old Points 4, PointsPlus 6
ALANNA’s TIPS & KITCHEN NOTES
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.
- olive oil
- tomato paste
- red pepper flakes
- diced tomatoes
- water
- Meatballs
- eggs
- cup/250 ml freshly grated Pecorino cheese
- cup/250 ml freshly grated Parmigiano cheese
- Salt
- cup/125 ml bread crumbs
- Tomato Sauce
- cup/125 ml extra-virgin olive oil
- pounds/700 g tomato puree
- Salt