301 |
2017-11-08 20:49:12 |
image/jpeg |
632c21e13bb1ce0b8d6433f202ed3cca1e076068 |
24241 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
329 |
2017-11-08 03:36:30 |
Pasta with Marinated Tomatoes and Feta |
sites/default/files/styles/smallest_16_9/public/1472839116/150513_Health_Pasta_044.jpg?itok=1YwIHO_Z |
If you have fresh herbs handy, use them to garnish this pasta dish. Basil, oregano, or mint, or a combination, works nicely. |
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or according to package instructions. In final 5 minutes of cooking, warm oil in a large skillet over medium heat. Add garlic; sauté until just beginning to turn golden, about 1 minute. Add tomatoes and their juices. Cook, tossing, until tomatoes begin to soften, about 1 minute. Drain pasta, reserving 1/4 cup cooking water; add pasta to skillet. Cover and let simmer over low heat until tomatoes have collapsed and pasta is coated with sauce, about 2 minutes. Add reserved cooking water 1 tsp. at a time if mixture seems dry. Spoon pasta into 4 serving bowls. Top with feta, season with pepper and serve. |
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302 |
2017-11-08 20:49:18 |
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7b34e5a4986a8912bcbe8cf2591a55648084588d |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
330 |
2017-11-08 03:36:36 |
Roasted Kabocha Squash and Quinoa Soup |
sites/default/files/styles/smallest_16_9/public/styles/main/public/kabocha-quinoa-soup-x.jpg?itok=_BzYhrHn |
A really hearty lunch One of the great things about kabocha squash is that you don't need to peel it. Eat the skin! It's full of beta-carotene, iron, and vitamins. |
1. In a large stockpot, warm oil over medium-low heat. Add onion and cook, stirring often, until soft, 8 to 10 minutes. Add garlic and bay leaves and cook, stirring often, until fragrant, about 5 minutes.2. Add squash to pot and cook, stirring often, until it begins to develop some color, about 8 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Raise heat to medium- low, add quinoa and simmer for 15 minutes.3. Stir in Bragg Liquid Aminos and kale and heat just until kale has wilted slightly. Serve immediately. |
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303 |
2017-11-08 20:49:20 |
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5d6a7abbdc3b72068b0da8084a083bee4cfbd849 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
331 |
2017-11-08 03:36:37 |
Flank Steak with Arugula and Herbed Tomato Salad |
sites/default/files/styles/smallest_16_9/public/1472839524/150513_Health_Steak_186.jpg?itok=-hrVFobI |
If you have fresh herbs handy, use them to garnish this pasta dish. Basil, oregano, or mint, or a combination, works nicely. |
Heat a grill pan over medium-high heat. Whisk together Worcestershire sauce and oil; brush over steak. Season with salt and a generous grind of pepper. Cook steak, turning once, until medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board; let rest for 5 minutes. Divide arugula among serving plates. Thinly slice steak across the grain; arrange over arugula. Top with tomatoes and serve. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5d/6a/7a/bb/5d6a7abbdc3b72068b0da8084a083bee4cfbd849.jpg?itok=-hrVFobI
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304 |
2017-11-08 20:49:24 |
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7f04e2d6b9d04674797a2f1e03251e036ebe86e6 |
27042 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
332 |
2017-11-08 03:36:44 |
Sliced Avocado and Smoked Salmon Over Pumpernickel |
sites/default/files/styles/smallest_16_9/public/styles/main/public/smoked-salmon-avocado-x.jpg?itok=H4cfKS-f |
Comfort-food brunch Adding smoked salmon is an excellent way to double down on the healthy fats in avocado toast. |
1. Lightly coat 1 side of each bread slice with mayonnaise. Coat a medium sauté pan with cooking spray and place over medium-low heat. Add bread slices to pan and toast until crisp, about 2 minutes per side. Remove pan from heat and transfer toast to a clean work surface. Cut each slice in half on the diagonal.2. Arrange 2 or 3 avocado slices on each piece of toast. Add onion slices, then fold smoked salmon on top. Add a dollop of Greek yogurt and sprinkle with caraway seeds. Garnish with fresh oregano, if desired. Serve open-faced. |
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305 |
2017-11-08 20:49:26 |
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4ef948fa896e9ae4820101e740a2b57b34cd6d97 |
30979 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
333 |
2017-11-08 03:36:47 |
Lemon-Soy Edamame Barley Bowl |
sites/default/files/styles/smallest_16_9/public/styles/main/public/edamame-barley-bowl-x.jpg?itok=j_HZ3Ljp |
The new one-bowl meal Tamari is darker and richer than traditional soy sauce, and it's often made without wheat. Check the label if you need to avoid gluten. |
1. In a large bowl, whisk together tamari soy sauce, sesame oil, lemon juice, oregano and lemon zest, if desired, until well combined. Add slightly cooled cooked barley to bowl and stir to coat.2. Add edamame and arugula to bowl with barley mixture and toss gently to combine. Divide salad among 4 bowls, top with tofu and avocado slices and serve. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4e/f9/48/fa/4ef948fa896e9ae4820101e740a2b57b34cd6d97.jpg?itok=j_HZ3Ljp
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306 |
2017-11-08 20:49:30 |
image/jpeg |
f79f854454c4e5f0c46aa7e4bfe38fa47668fa32 |
16281 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
336 |
2017-11-08 03:36:50 |
Kale and Smoked Mozzarella Pizza |
sites/default/files/styles/smallest_16_9/public/1472837543/150513_Health_Pizza_310.jpg?itok=TB666rRh |
With a prep time of just 5 minutes, you can have a healthy and hearty pizza ready in less than 15 minutes, no delivery required. |
Preheat oven to 450°F. Sprinkle cheese evenly over pizza crust, leaving a 1/2-inch border. Arrange kale over cheese. Bake directly on top oven rack until cheese is melted and crust is crisp, about 9 minutes. Drizzle pizza with oil. Serve with lemon wedges for squeezing over top. |
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307 |
2017-11-08 20:49:36 |
image/jpeg |
0b6329d5ddf5b1a7b30cc07d012ab8e598ffb69d |
19313 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
337 |
2017-11-08 03:36:56 |
Matcha-Pistachio-Chocolate Truffles |
sites/default/files/styles/smallest_16_9/public/styles/main/public/matcha-truffles-x.jpg?itok=vJz8tzx- |
Good-for-you dessert Some types of matcha have sugar and/or powdered milk, similar to a hot cocoa mix. Look for the pure, powdered green tea. |
1. Line a loaf pan or shallow bowl with parchment. In a large saucepan, bring 2 to 3 cups of water to a simmer. Place a heatproof glass or stainless- steel bowl over saucepan. Add chocolate chips and heavy cream to bowl. Mix well with a spatula as chocolate melts.2. Remove bowl from heat and stir in 1 Tbsp. matcha. Transfer chocolate mixture to a lined pan or bowl. Let cool to room temperature. Refrigerate for at least 90 minutes to solidify.3. Using a small melon baller or ice cream scoop, portion truffle mixture and mold with your hands into 1-inch balls. (Lightly moisten your palms if mixture feels sticky.) Fill a small bowl with crushed pistachios; roll truffles in pistachios, pressing nuts gently into surface. Using a fine-mesh strainer or sifter, dust truffles with 1 tsp. matcha.4. Transfer truffles to paper cupcake liners or a parchment- lined tin and refrigerate until ready to serve. |
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308 |
2017-11-08 20:49:42 |
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5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
338 |
2017-11-08 03:37:06 |
Asian Noodles in Broth |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
To make this recipe flexitarian, replace tofu with 1 pound of skirt steak, trimmed and cut into strips. |
Step 1 Cook noodles according to package directions, about 8 to 10 minutes, omitting salt and fat. Drain and divide among 4 large serving bowls. Step 2 Combine water, soy sauce, mirin, vinegar, and ginger in a small saucepan over medium heat; bring to a simmer. Add tofu or steak; simmer 4 minutes or until cooked through. Step 3 Divide lettuce, radish, carrot, and green onions among the bowls. Ladle hot broth and tofu or steak over noodles. Step 4 Drizzle each serving with a few drops of hot sauce and sesame oil, if desired. Step 5 Nutritional analysis with beef: Calories 547 (24% from fat); Fat 15g (sat 5g, mono 7g, poly 1g); Cholesterol 68mg; Protein 43g; Carbohydrate 59g; Sugars 8g; Fiber 5g; Iron 5mg; Sodium 973mg; Calcium 62mg |
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309 |
2017-11-08 20:49:43 |
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5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
339 |
2017-11-08 03:37:08 |
Spicy Noodles With Pork |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
Why order takeout when you can easily make it at home? Try this tasty recipe for Spicy Noodles with Pork. Before serving, sprinkle noodles with sesame seeds and green onions for the ultimate restaurant-quality meal. |
Step 1 Cook pasta according to package directions. Drain, and set aside. Step 2 Sprinkle pork with 1/4 teaspoon salt and dredge in cornstarch. Heat peanut oil in a large nonstick skillet over medium-high heat. Add pork and sauté 8 minutes or until browned on all sides. Step 3 Combine pasta, pork, bell pepper, and onion in a large bowl. Step 4 To prepare sauce, combine chicken broth, remaining 1/4 teaspoon salt, and next 6 ingredients (through crushed red pepper) in a small bowl, stirring with a whisk until blended. Pour over pasta and pork mixture, tossing to coat. Sprinkle with sesame seeds and green onions, if desired. Serve immediately. |
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310 |
2017-11-08 20:49:44 |
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5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
340 |
2017-11-08 03:37:11 |
Chocolate-Cinnamon Bread Pudding With Raspberry Sauce |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
This low-fat bread pudding is made with multigrain bread and gets great flavor from chocolate chips, cinnamon and a sweet raspberry sauce topping. |
Step 1 Preheat oven to 375°. Step 2 Coat a 2-quart baking dish with cooking spray. Step 3 Combine sugar and cinnamon in a large bowl; stir well. Add eggs, egg whites, vanilla, and salt; stir well. Gradually stir in milk. Add the bread cubes and chocolate; stir well and let stand 5 minutes. Transfer mixture to baking dish. Step 4 Bake for 50-55 minutes or until puffed and set in center. Let stand at least 10 minutes. Step 5 While pudding bakes, puree thawed raspberries with their syrup in a food processor. Transfer mixture to a strainer placed over a bowl. Press on solids with a wooden spoon; discard seeds. Reserve sauce. Spoon 1/8 of pudding into dessert bowls or glasses. Serve with raspberry sauce. Garnish with fresh raspberries and mint sprigs, if desired. |
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311 |
2017-11-08 20:49:44 |
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5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
341 |
2017-11-08 03:37:11 |
Pear, Goat Cheese, and Prosciutto Crostini |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
This crostini is an amazing appetizer because it seems fancy but is so simple to make. The flavors of goat cheese, pear and prosciutto work together perfectly. |
Step 1 Combine cheese and milk to form a spreadable (but not wet) consistency. Spread about 1 teaspoon of the mixture evenly over each baguette slice. Step 2 Cook prosciutto in a nonstick skillet, stirring frequently over medium heat until crisp (about 5 minutes). Transfer to a paper towel to drain. Step 3 Place 1 pear wedge on each baguette slice; arrange attractively on a serving platter. Sprinkle prosciutto over appetizers. |
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312 |
2017-11-08 20:49:46 |
image/jpeg |
da07c751ce9e927b42c1e7d7c29e07c481e1a2db |
13922 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
347 |
2017-11-08 03:37:53 |
Express Lunch Plate |
sites/default/files/styles/smallest_16_9/public/styles/main/public/express-lunch-plate-1989475-x.jpg?itok=u0iGarZV |
Grab the ingredients for this fast lunch from the corner deli. This combo is rich in metabolism-boosting CLAs and MUFAs. If you prefer a different type of cheese, go ahead and swap it. |
Arrange all ingredients on a plate |
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313 |
2017-11-08 20:49:52 |
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bb3f8cd9a17620427f3f1ba56b8e42e1b3291277 |
11976 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
350 |
2017-11-08 03:38:09 |
Warm Pear with Cinnamon Ricotta |
sites/default/files/styles/smallest_16_9/public/styles/main/public/pear-cinnamon-ricotta-202233-x.jpg?itok=tZYiyeb_ |
This snack is rich in both fiber and CLA. The cinnamon will help control blood sugar, too. |
Step 1 Preheat broiler or toaster oven. Place pear on a baking sheet; broil 10 to 12 minutes until tender. Step 2 Combine ricotta and cinnamon in a small bowl. Top warm pear with ricotta mixture. |
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314 |
2017-11-08 20:49:56 |
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e75ecba16e51fa4a55e1e1b79a2a4b6af69d1867 |
14075 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
351 |
2017-11-08 03:38:21 |
Oatmeal-Cranberry Muffins |
sites/default/files/styles/smallest_16_9/public/styles/main/public/oatmeal-cranberry-muffin-x.jpg?itok=cEF9f7ur |
Resistant starch: 1 gram |
Step 1 Preheat oven to 350°. Step 2 Spray a 12-muffin pan with cooking spray and reserve. Step 3 Combine oats, flours, sugar, baking powder, spices, and salt in a bowl. Step 4 In a separate bowl whisk water, oil, applesauce, and eggs until incorporated. Step 5 Combine wet and dry ingredients and add cranberries. Step 6 Distribute batter evenly into muffin pan. Bake until a toothpick in the center comes out clean and tops are browned, 30–35 minutes. |
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315 |
2017-11-08 20:50:02 |
image/jpeg |
27dff16b26fdad44a79dcee16cc07f369e5a15d0 |
9267 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
358 |
2017-11-08 03:38:48 |
Lunch Shake |
sites/default/files/styles/smallest_16_9/public/styles/main/public/lunch-shake-x.jpg?itok=N351AHPW |
Resistant starch: 1 gram |
Combine all ingredients in a blender, and blend until smooth. Serve immediately. |
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316 |
2017-11-08 20:50:02 |
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aa63265c96d463dd2e6cb7c2c23edbb3aefd5d36 |
25692 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
373 |
2017-11-08 03:39:06 |
Niçoise Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/nicoise-salad-110516-420x420.jpg?itok=SgC7ODYF |
Julia Child popularized this classic French recipe. This version is vegetarian, but you can add a 6-ounce can of unsalted tuna if you like. |
In a small bowl, whisk together shallot, Dijon mustard, lemon juice, salt, and pepper. Whisk in olive oil; set aside. Divide chopped romaine lettuce leaves, red potatoes, white, eggs, green beans, tomatoes, niçoise olives, and caper berries among 4 salad bowls; drizzle each with about 2 1/2 tablespoons dressing. |
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317 |
2017-11-08 20:50:04 |
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5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
375 |
2017-11-08 03:39:16 |
Rosemary and Garlic White Bean Dip |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
This creamy Tuscan dip-and-chip combination packs 2 grams of Resistant Starch into just 225 calories. Try the dip with chopped vegetables too! |
Heat olive oil in a small skillet over medium heat; add garlic and fresh rosemary leaves. Cook until toasted (1-2 minutes). Transfer toasted garlic and beans to a food processor with fresh lemon juice and water. Purée until smooth; drizzle with additional oil before serving, if desired. Eat with 1 ounce pita chips. Refrigerate remaining dip in airtight container up to 3 days. |
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318 |
2017-11-08 20:50:11 |
image/jpeg |
c95b3881697595c9cbf9916884fbc849d3cd9646 |
18579 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
377 |
2017-11-08 03:39:29 |
Eggs Benedict Florentine |
sites/default/files/styles/smallest_16_9/public/styles/main/public/eggs-benedict-florentine-110516-420x420.jpg?itok=pDLeLExH |
Eggs Benedict on a diet? Yes, you can! The lightened hollandaise sauce is the perfect topper for this Sunday brunch dish, and it still tastes incredibly rich. |
Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c9/5b/38/81/c95b3881697595c9cbf9916884fbc849d3cd9646.jpg?itok=pDLeLExH
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319 |
2017-11-08 20:50:14 |
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a6120e9547556392808fc0b273bdc053a7f594db |
17194 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
378 |
2017-11-08 03:39:35 |
Teriyaki Steak Sandwich |
sites/default/files/styles/smallest_16_9/public/styles/main/public/teriyaki-steak-sandwich-110516-420x420.jpg?itok=isQ3_s-U |
The delicious teriyaki flavor makes this great for lunch or dinner, and the 26 grams of protein and 15 grams of fiber will keep you full for hours. |
To make sauce, whisk together soy sauce, water, brown sugar, ginger, garlic, cornstarch, sesame oil, and chile-garlic sauce in a small bowl; set aside. Heat 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add steak and cook until browned and just cooked through (2-3 minutes per side). Transfer steak (with its juices) to a bowl. Add 2 teaspoons vegetable oil to skillet with whites from scallions; cook, stirring, until charred (2 minutes). Add shiitake mushrooms and cook until softened (3-4 minutes). Add snow peas, scallion greens, and reserved sauce to skillet with reserved beef mixture; cook until heated through and sauce thickens (2-3 minutes). To assemble, arrange whole-wheat wraps on work surface; place about 3/4 cup beef mixture in middle of each and wrap tightly. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a6/12/0e/95/a6120e9547556392808fc0b273bdc053a7f594db.jpg?itok=isQ3_s-U
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320 |
2017-11-08 20:50:15 |
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1a13c14837ee2a81c411dc11971dc0d6898dc652 |
16562 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
379 |
2017-11-08 03:39:39 |
Fried Brown Rice with Edamame |
sites/default/files/styles/smallest_16_9/public/styles/main/public/fried-brown-rice-edamame-420x420.jpg?itok=OLDMABXO |
This dish comes together in minutes if you have frozen or microwaveable rice on hand. To boost the protein in this quick dish, add a handful of sautéed shrimp. |
Heat vegetable oil in a large heavy-bottomed skillet over high heat. Add cooked brown rice; cook until heated through (about 1 minute). Stir eggs into rice; cook 30 seconds. Stir in coleslaw mix, edamame, soy sauce, and chile-garlic sauce; cook 2 minutes or until eggs are cooked and edamame are heated through. Serve rice topped with cilantro and peanuts. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/1a/13/c1/48/1a13c14837ee2a81c411dc11971dc0d6898dc652.jpg?itok=OLDMABXO
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321 |
2017-11-08 20:50:20 |
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e70e4adf9d14079197de4fb72e5cd091124d5e78 |
7557 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
380 |
2017-11-08 03:39:40 |
Peanut Butter-Banana Blast Smoothie |
sites/default/files/styles/smallest_16_9/public/styles/main/public/peanut-butter-110516-420x420.jpg?itok=lXw4BY8g |
This energizing smoothie combination will get you fueled up for whatever your day has in store. |
In a blender, combine yogurt, honey, vanilla, bananas, peanut butter, and ice; process until smooth. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e7/0e/4a/df/e70e4adf9d14079197de4fb72e5cd091124d5e78.jpg?itok=lXw4BY8g
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322 |
2017-11-08 20:50:26 |
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ef3f462ef5896da4db0d1211fa13137b233e53a7 |
17066 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
382 |
2017-11-08 03:39:46 |
Shrimp Tacos with Lime Crema |
sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-tacos-crema-110516-420x420.jpg?itok=FtT1WhSy |
Chili powder adds extra kick, boosts metabolism, eases indigestion, and even fends off garden pests. |
In a medium bowl, toss shrimp with chili powder, cumin, and pepper. In a small bowl, stir together sour cream and 1 tablespoon lime juice. Heat olive oil in a large nonstick skillet over medium heat; sauté shrimp 3 minutes, turning once, or until done. Remove from heat; toss with 1 tablespoon lime juice. Fill warmed corn tortillas with shredded lettuce, shrimp mixture and diced red onion; drizzle tacos with lime crema. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ef/3f/46/2e/ef3f462ef5896da4db0d1211fa13137b233e53a7.jpg?itok=FtT1WhSy
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323 |
2017-11-08 20:50:32 |
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1f53540fe864181e8e122a90a9d98a419df3ddad |
7435 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
383 |
2017-11-08 03:39:50 |
Berry-Kale Smoothie |
sites/default/files/styles/smallest_16_9/public/styles/main/public/berry-kale-smoothie-420x420.jpg?itok=3sWbeQa_ |
If you’re looking for a quick, high-fiber breakfast, get out your blender and whip up this tasty shake. |
In a blender, combine raspberries, shredded kale, ice, yogurt, banana, honey, almond butter, and wheat germ. Blend until smooth. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/1f/53/54/0f/1f53540fe864181e8e122a90a9d98a419df3ddad.jpg?itok=3sWbeQa_
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324 |
2017-11-08 20:50:34 |
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bfac03df8a2060fd61d5f6c59cd762eeb224497b |
17098 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
384 |
2017-11-08 03:39:52 |
Spaghetti and Turkey Meatballs in Tomato Sauce |
sites/default/files/styles/smallest_16_9/public/styles/main/public/cl-diet-spaghetti_00020F-420x420.jpg?itok=FyhWzGdf |
This twist on classic spaghetti and meatballs makes it healthier by using lean turkey and adding beans to boost the Resistant Starch. |
Cook spaghetti according to package directions; keep warm. Combine turkey, 1/2 cup Parmesan, 1/4 cup chopped parsley, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Form into 15 meatballs; set aside. Heat olive oil in a large saucepan over medium-high heat. Add onion; cook until soft (5 minutes). Add garlic; cook 2 minutes. Stir in tomatoes, pinto beans, 1/4 teaspoon each salt and pepper; bring to a boil. Add meatballs; return to a boil. Reduce heat and simmer over low until meatballs are cooked through and sauce has thickened (15 minutes). Divide spaghetti, meatballs, and sauce among 5 bowls. Garnish with additional parsley and 1/4 cup Parmesan. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/bf/ac/03/df/bfac03df8a2060fd61d5f6c59cd762eeb224497b.jpg?itok=FyhWzGdf
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325 |
2017-11-08 20:50:40 |
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356117b30fc78ea3e9cbf7e89f915afbe6cb9df5 |
22901 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
385 |
2017-11-08 03:39:59 |
Falafel Pita with Tahini Sauce |
sites/default/files/styles/smallest_16_9/public/styles/main/public/falafel-pita-tahini-110516-420x420.jpg?itok=7aHC-bec |
There’s not much tastier than a falafel pita in all its savory goodness. But the traditional Middle Eastern dish isn’t all that healthy since falafel is usually deep-fried–which is why you might feel bloated or weighed down after enjoying one. Luckily, we |
Cook bulgur according to package directions; drain and set aside to cool. In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper. Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minutes). Heat olive oil in a large nonstick skillet over medium-high heat. Cook falafel burgers until browned and heated through (3 minutes per side). Transfer to a plate. Before serving, whisk together tahini, lemon juice, and water in a medium bowl until light and fluffy. Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/35/61/17/b3/356117b30fc78ea3e9cbf7e89f915afbe6cb9df5.jpg?itok=7aHC-bec
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326 |
2017-11-08 20:50:42 |
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1265c866effb59243a4310bcdf35a0ec06bbcde3 |
30059 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
386 |
2017-11-08 03:40:05 |
Fresh Mozzarella, Basil, and Chicken Sausage Pizza |
sites/default/files/styles/smallest_16_9/public/styles/main/public/mozzarella-pizza-hl-x.jpg?itok=RyEj-fqe |
Delicious mozzarella: check. Sausage: check. Spicy tomato sauce: check. Resistant starch: check! Finally, even dieters can have an amazing, pizzeria-style pie at home. |
Step 1 Position one oven rack in middle of oven and another on the lowest setting. Place a flat baking sheet on the bottom rack. Preheat oven to 475°. Step 2 Roll dough into a large, thin oval (about 18 inches long). Brush oil over dough. Step 3 Remove preheated baking sheet from oven. Slide dough onto sheet and return to bottom rack. Bake for 8 minutes, then remove crust from oven. Step 4 Meanwhile, clean hands, crush tomatoes, crushed red pepper, oregano, and 1/4 cup basil in a medium bowl. Step 5 Spread suace in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and sausage. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with remaining basil; cut into 12 slices or wedges and serve. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/12/65/c8/66/1265c866effb59243a4310bcdf35a0ec06bbcde3.jpg?itok=RyEj-fqe
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327 |
2017-11-08 20:50:45 |
image/jpeg |
a6a0ae1d27290ce57d982a267c356f0eeeb309f1 |
15331 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
387 |
2017-11-08 03:40:09 |
Southwestern Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/southwestern-burgers-420x420.jpg?itok=Kl3hiN0f |
The leafy cilantro on top not only spices up the burger but also kills bacteria, soothes sore muscles, and peps you up. |
Stir ground beef, egg, chopped red onion, minced garlic, corn kernels, cilantro, and chipotle chile powder together in a large bowl; form into 4 equal-size patties. Heat a grill or grill pan over medium-high heat; cook burgers until medium-rare (5-6 minutes per side). Divide pepper jack cheese slices among cooked burgers; place on burger buns with lettuce leaves and red onion rings. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a6/a0/ae/1d/a6a0ae1d27290ce57d982a267c356f0eeeb309f1.jpg?itok=Kl3hiN0f
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328 |
2017-11-08 20:50:51 |
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95a8883ba4ef3b0343af29768cc665dc3735177b |
23525 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
391 |
2017-11-08 03:40:13 |
Whole-Wheat Chocolate Chip Cookies |
sites/default/files/styles/smallest_16_9/public/styles/main/public/whole-wheat-chocolate-chip-cookies-x.jpg?itok=_qVgqRdH |
Whole-wheat flour can make baked goods dry, so measure carefully. Spoon flour lightly into the cup, then sweep off excess with the flat side of a knife. Whole-wheat flour can make baked goods dry, so measure carefully. Spoon flour lightly into the cup, th |
Preheat oven to 350°F. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a large bowl. In a separate large bowl, using an electric mixer on low speed, beat butter and sugars just until blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs, 1 at a time, blending on low speed until combined. Blend in vanilla. Add flour mixture; blend on low speed until barely combined, about 30 seconds. Scrape sides and bottom of bowl. Add chocolate; blend on low speed until evenly combined. Use a spatula to scrape sides and bottom of bowl, then scrape batter out onto a work surface. Use your hands to fully incorporate ingredients. Scoop 3-Tbsp. mounds of dough onto baking sheets, spaced 3 inches apart (about 6 to a sheet). Bake, rotating sheets halfway through, until cookies are evenly dark brown, 16 to 20 minutes. Transfer to counter and let cool. Repeat with remaining dough. |
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329 |
2017-11-08 20:50:53 |
image/jpeg |
9ef55210f97fcad1a8c8d70a2669ffd3781c761b |
10418 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
392 |
2017-11-08 03:40:19 |
Strawberry Lemon Sorbet |
sites/default/files/styles/smallest_16_9/public/styles/main/public/strawberry-sorbet-x.jpg?itok=F1UGS45g |
This refreshing sorbet is delicious as is, especially after something grilled and meaty. This refreshing sorbet is delicious as is, especially after something grilled and meaty. Try easing a scoop into a glass of seltzer or ginger ale for a decidedly grow |
1. In a food processor, pulse chopped lemon pieces and sugar until combined. Pour into a large bowl.2. Puree strawberries in food processor and add to lemon mixture, along with juice of 1 lemon. Taste and add more juice as necessary. (Lemon flavor should be intense but not overpower strawberries.) Pour mixture into an ice cream machine and churn until frozen. Serve immediately, or transfer to a lidded container and freeze until ready to serve. |
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330 |
2017-11-08 20:51:00 |
image/jpeg |
437aceea84904864c610b5fad998a9520cfe9abc |
16565 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
393 |
2017-11-08 03:40:20 |
Chia Chai Pudding |
sites/default/files/styles/smallest_16_9/public/styles/main/public/chia-chai-pudding-x.jpg?itok=2XlofiGs |
Substitute chopped toasted almonds, cashews, or walnuts for the coconut for added protein. |
Step 1 Watch the video: How to Make Chia Chai Pudding Step 2 Preheat oven to 350°F. In a small saucepan, bring 1 cup of almond milk to a boil. Add tea bags; remove pan from heat and let tea steep for 5 minutes. Squeeze bags to extract as much liquid as possible; discard bags. Stir in honey; let cool. While tea is steeping, spread coconut on a small baking sheet and bake, stirring once or twice, until golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool. Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into cooled tea mixture. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 4 hours or overnight. Just before serving, top with berries and coconut flakes. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/43/7a/ce/ea/437aceea84904864c610b5fad998a9520cfe9abc.jpg?itok=2XlofiGs
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331 |
2017-11-08 20:51:01 |
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e4539fc0c5a0aad19b160d8f052334606794ef11 |
22784 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
394 |
2017-11-08 03:40:23 |
Asian Shrimp Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/asian-shrimp-salad-x.jpg?itok=EDtEZEw1 |
Keep salads crisp by packing the dressing in a separate container and dress right before serving. |
1. Place an oven rack 6 inches from heat source and preheat broiler. In a large bowl, toss eggplant with 1 Tbsp. olive oil, a pinch of salt and 1/4 tsp. pepper until well coated. Arrange in a single layer on a baking sheet. Broil, turning eggplant slices once, until golden brown on both sides, 4 to 5 minutes. Let cool on baking sheet. 2. Bring a small saucepan of water to a boil. Add a generous pinch of salt along with edamame; cook until edamame are tender and bright green, about 5 minutes. Drain well and let cool. 3. In a blender, blend carrots, vinegar, orange juice, soy sauce, shallot, ginger, sesame oil, remaining 1 Tbsp. olive oil and ¼ tsp. pepper until as smooth as possible. 4. Toss rice with 1 1/2 Tbsp. cilantro. Divide salad ingredients evenly between 2 1-quart-capacity containers; sprinkle with remaining 1/2 Tbsp. cilantro. Cover containers. Pack dressing in 2 small covered containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Add dressing to salads and cover salad containers; shake before eating to distribute ingredients. |
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332 |
2017-11-08 20:51:03 |
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d6b362f2e5fd19c009b557068159a59f404050d4 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
395 |
2017-11-08 03:40:26 |
One-Ingredient Sweet Potato Caramel |
sites/default/files/styles/smallest_16_9/public/styles/main/public/sweet-potato-caramel-x.jpg?itok=UEHd0VtA |
Try this caramel with savory dishes, too, such as roast meats, or on a cheese tray. Try this caramel with savory dishes, too, such as roast meats, or on a cheese tray. |
In a 9-by-13-inch baking dish, bake about 3 lb. sweet potatoes, peeled and chopped, with 1/2 cup water (covered with foil) in a 425°F oven for 1 hour. Remove foil and bake for 15 minutes longer. Add another 1/2 cup water and scrape up any bits stuck to baking dish. Set a strainer, lined with clean cheesecloth or a kitchen towel, over a saucepan. Pour in sweet potatoes and any liquid. Once potatoes are cool enough to handle, wring and squeeze out as much liquid as possible. (Save leftover sweet potato mash to eat.) Simmer strained liquid until it starts to thicken and form a caramel, 15 to 20 minutes, stirring often at the end. Pour into a jar (you will have 1/4 cup caramel) and store in refrigerator for up to 2 weeks. Before serving, warm up and loosen with butter or water as needed. Add salt to taste, if desired. Spoon it anywhere you would a traditional caramel, such as on your favorite cake, ice cream or chocolate desserts. |
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333 |
2017-11-08 20:51:09 |
image/jpeg |
751304cc263def1539bf7f3f11257c2759297544 |
14912 |
/75/13/04/cc/751304cc263def1539bf7f3f11257c2759297544.jpg?itok=Qttq9tsS |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
396 |
2017-11-08 03:40:32 |
Southwestern Bowl |
sites/default/files/styles/smallest_16_9/public/styles/main/public/southwestern-bowl-x.jpg?itok=Qttq9tsS |
With 16 grams of fiber and plenty of protein, this salad will keep you satisfied. |
1. In a medium saucepan, bring quinoa and 1/2 cup water to a boil. Reduce heat to medium-low, cover and simmer until water has absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a bowl and let cool. Stir in scallion greens and 1/4 tsp. salt. 2. In a small skillet, toast pumpkin seeds with a pinch each of chili powder and salt over medium heat, stirring occasionally, until seeds begin popping and become fragrant, about 3 minutes. Transfer to a small bowl and let cool. 3. Combine mango, 4 Tbsp. lime juice, 2 Tbsp. oil, cilantro and a generous pinch of salt. Toss black beans with cumin and remaining 1 tsp. oil. Stir together avocado and remaining 1 Tbsp. lime juice. 4. Divide salad ingredients evenly between 2 1-quart-capacity containers, arranging mango salsa, quinoa, black beans, red pepper, avocado, corn and pumpkin seeds in both. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/75/13/04/cc/751304cc263def1539bf7f3f11257c2759297544.jpg?itok=Qttq9tsS
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334 |
2017-11-08 20:51:12 |
image/jpeg |
516ef63ab945750016c8c29505a6d62bc60f308f |
19125 |
/51/6e/f6/3a/516ef63ab945750016c8c29505a6d62bc60f308f.jpg?itok=fibrCwcb |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
397 |
2017-11-08 03:40:39 |
Heirloom Caprese Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/heirloom-caprese-salad-x.jpg?itok=fibrCwcb |
To add more protein to this salad, mix in 4 ounces of chopped cooked chicken or tofu or a hard-boiled egg. |
1. Preheat oven to 350°F. Bring a medium saucepan of salted water to a boil. Stir in orzo and cook until just tender, about 8 minutes or according to package instructions. Drain and rinse under cold water until cool. Drain well and transfer to a bowl. Stir in olives, 1 Tbsp. basil, 1 tsp. oil and 1/4 tsp. each salt and pepper. While orzo is cooking, if using pine nuts, spread them on a small baking sheet and bake, stirring once, until golden and fragrant, 5 to 8 minutes. Transfer to a small bowl and let cool. 2. In a medium bowl, whisk together vinegar, mustard, 1/2 tsp. pepper and a pinch of salt until well combined. Slowly add remaining 2 Tbsp. oil in a stream, whisking until emulsified. Fold in 1 cup tomatoes, bocconcini, remaining 2 Tbsp. basil and shallot. 3. Layer salad evenly between 2 1-quart-capacity containers, beginning with tomato mixture, then adding orzo, remaining 1 cup tomatoes, arugula and pine nuts. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/51/6e/f6/3a/516ef63ab945750016c8c29505a6d62bc60f308f.jpg?itok=fibrCwcb
|
335 |
2017-11-08 20:51:14 |
image/jpeg |
2285db58f23a844224def77f1b9f220c4c55bcde |
12628 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
398 |
2017-11-08 03:40:43 |
Zucchini-Wheat Berry Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/zucchini-wheat-berry-salad-x.jpg?itok=mVGQ9tgu |
Need to dash out the door? Make this meal faster by using precooked brown rice, or whip up some extra when cooking dinner one night. |
1. Preheat oven to 350°F. Place wheat berries in a small saucepan and cover with water by 2 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, until tender, about 1 hour. Drain, transfer to a bowl and let cool. 2. While wheat berries are cooking, spread almonds on a small baking sheet and bake, stirring once or twice, until lightly toasted, about 8 minutes. Transfer to a small bowl and let cool. In a medium bowl, whisk together lemon juice, mustard, honey, 1/4 tsp. salt and 1/2 tsp.pepper. Slowly whisk in oil until well combined. Stir in tarragon. 3. Layer salad evenly between 2 1-quart-capacity containers, beginning with vinaigrette, then adding wheat berries, spinach, beets, goat cheese, zucchini, almonds and cherries. Cover containers. Salads will keep, covered and refrigerated, for 1 day. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/22/85/db/58/2285db58f23a844224def77f1b9f220c4c55bcde.jpg?itok=mVGQ9tgu
|
336 |
2017-11-08 20:51:18 |
image/jpeg |
c617655f01191e47b26b04b6c7ac9c1c58088cf1 |
11954 |
/c6/17/65/5f/c617655f01191e47b26b04b6c7ac9c1c58088cf1.jpg?itok=RRGhM9ro |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
399 |
2017-11-08 03:40:48 |
Overnight Oats With Stone Fruit |
sites/default/files/styles/smallest_16_9/public/styles/main/public/overnight-oats-with-stone-fruit-x.jpg?itok=RRGhM9ro |
Use old-fashioned oats for a thick texture. The quick-cooking kind can get too mushy. |
In a large bowl, stir together oats, buttermilk, milk, syrup, vanilla and cinnamon. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 7 hours or overnight. Preheat oven to 350°F. Spread pecans on a small baking sheet and bake, stirring once, until toasted and fragrant, 8 to 10 minutes. Transfer to a small bowl and let cool. In a small bowl, stir together fruit and lemon juice; divide between 2 small containers. Cover and refrigerate. Just before serving, stir oats mixture and top with fruit and nuts. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c6/17/65/5f/c617655f01191e47b26b04b6c7ac9c1c58088cf1.jpg?itok=RRGhM9ro
|
337 |
2017-11-08 20:51:21 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
400 |
2017-11-08 03:40:51 |
Rainbow Fruit Pops |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
With just 50 calories each, and half the fat and sugar of a store-bought fruit bar, these treats are our favorite way to cool down. Their fruit and 3 grams of fiber keep you healthy.Prep: 30 minutes; Freeze: 6 hours |
Step 1 Place blackberries and sugar in blender, and process until smooth. Strain the mixture through a fine mesh sieve into a bowl; discard solids. Set blackberry puree aside. Puree the peaches in a blender; set aside. Puree honeydew and salt; set aside. Step 2 Spoon 2 tablespoons blackberry mixture into 6 (3-ounce) popsicle molds. Layer on 2 tablespoons peach puree. Spoon 2 tablespoons honeydew puree on top of peach layer. Step 3 Place sticks in center of molds. Freeze 6 hours or until thoroughly frozen. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI
|
338 |
2017-11-08 20:51:23 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
401 |
2017-11-08 03:40:55 |
Spelt: Crunchy Chicken Stir-Fry |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
Try this new twist on chicken stir-fry. Adding spelt gives this dish a nice crunch! |
Step 1 Place spelt in a medium saucepan; cover with water to 2 inches above grain. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and set aside. Step 2 Heat oil in a large sauté pan over medium-high heat. Add onion and garlic; cook 30 seconds. Add carrot, red pepper, and chicken; cook 5 minutes. Stir in spelt, sesame oil, and pepper; cook 2 minutes, stirring constantly. Remove from heat; stir in soy sauce and green onions. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI
|
339 |
2017-11-08 20:51:27 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
402 |
2017-11-08 03:40:56 |
Apple, Sage and Chestnut Stuffing |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
Prep: 50 minutes; Cook: 63 minutes; Stand: 15 minutes. Fresh or jarred chestnuts can be used in the stuffing. |
Step 1 Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil. Step 2 Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; sauté 3 minutes. Step 3 Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil. Step 4 Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving. |
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|
340 |
2017-11-08 20:51:30 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
403 |
2017-11-08 03:40:59 |
Broccoli Slaw Sauté |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
Prep: 5 minutes; Cook: 8 minutes. Serve a different kind of slaw at your next meal. Brocolli slaw is a good source of vitamin C and vitamin K, which helps with blood clotting. |
Step 1 Warm oil in a large, deep skillet over medium heat. When hot, add the garlic and cook, stirring 1 minute or until garlic is fragrant. Add the red bell pepper and onion; cook, stirring, 2 minutes. Step 2 Add the broccoli coleslaw, salt, black pepper, and vinegar. Cook, stirring 4-5 minutes or until the slaw is tender but not mushy. Step 3 Transfer mixture to a serving bowl, and sprinkle with grated cheese, if desired. Can be served warm or cold. |
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|
341 |
2017-11-08 20:51:33 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
404 |
2017-11-08 03:41:04 |
Roasted Asparagus, Tomatoes, and Onions |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
Prep: 2 minutes; Cook: 21 minutes. Keep your heart healthy and eyesight strong with lycopene-packed tomatoes. Asparagus is rich in folic acid--essential for having a healthy baby--and it helps keep your heart strong, too. |
Step 1 Preheat oven to 425°. Coat 2 baking sheets with cooking spray. Step 2 Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onions, and sprinkle with sugar and 1/4 teaspoon salt. Cook, stirring frequently, until the onions are soft and golden, about 6 minutes. Set aside. Step 3 Snap off tough ends of asparagus and discard. Combine with remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt in a large bowl; toss to coat. Spread asparagus evenly on prepared pans. Step 4 Place tomatoes in the bowl that held the asparagus, and toss to coat them in remaining oil and salt. Add onion. Step 5 Roast the asparagus 10 minutes or until its brightly colored and still crisp. (Recipe may be prepared to this point up to a day ahead.) Step 6 Add onion-and-tomato mixture to pans; cook 5 minutes or until tomatoes are heated. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI
|
342 |
2017-11-08 20:51:34 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
405 |
2017-11-08 03:41:07 |
Greek Salad With Pomegranate Cooler |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
This one-stop recipe serves up a tasty salad with a refreshing drink on the side. Enjoy both this afternoon. |
Step 1 Combine the first 7 ingredients (through salt) in a small bowl; add olive oil, whisking until combined. Set dressing aside. Step 2 Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges. Serve the salad with toasted baguette slices. Step 3 To make Pomegranate Cooler: Combine juice and sparkling water in a pitcher. Serve drinks over crushed ice and garnish with orange slices. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI
|
343 |
2017-11-08 20:51:35 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
406 |
2017-11-08 03:41:15 |
Fennel-Pomegranate Salad With Grilled Chicken |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
This colorful, nutrient-packed salad features grilled chicken breasts served wtih a mixture of fennel, fresh orange sections, pomegranate seeds and almonds. |
Step 1 Combine olive oil, orange juice, 1/8 teaspoon each salt and pepper in a medium bowl; add fennel. Toss to combine; cover and chill 1 hour. Step 2 In the meantime, heat grill or grill pan to medium-high. Season chicken with the remaining 1/4 teaspoon each salt and pepper, place on grill and cook for about 4–5 minutes on each side, or until cooked through. Set aside and keep warm. Step 3 Add orange sections and pomegranate seeds to fennel mixture; toss gently to combine. Top with almonds and mint. Serve salad with chicken breasts. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI
|
344 |
2017-11-08 20:51:38 |
image/gif |
5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf |
22154 |
/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
407 |
2017-11-08 03:41:21 |
Spiked Citrus Sorbet |
sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI |
Add some pizzazz to your sorbet with this spiked citrus recipe. It's quick an easy, only taking 15 minutes of prep time, and a healthy way to enjoy a fruity dessert. |
Step 1 Using a sharp knife, peel the grapefruit and oranges, cutting away all of the white pithy part of the rind. Cut the fruit into segments. Step 2 Transfer fruit to a medium bowl. Stir in liqueur and sugar; let stand at least 5 minutes before serving to let sugar dissolve. If not serving immediately, cover and refrigerate mixture until needed (up to 1 day). Step 3 To serve, divide the citrus mixture evenly among 4 small dishes or bowls. Top each portion with a scoop of sorbet. |
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|
345 |
2017-11-08 20:51:41 |
image/jpeg |
861a3db9ade552dc9c07eed143c20811943a469d |
19899 |
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|
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
411 |
2017-11-08 03:41:24 |
Grilled Chicken and Vegetable Hero |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Grilled-Chicken-Hero-XL.jpg?itok=tRbwdvpq |
For this Grilled Chicken and Vegetable Hero, choose sweet red or orange bell peppers for a colorful way to add 11 times more beta-carotene. Forget the regular ol’ green peppers. Choose sweet red or orange instead for a colorful way to add 11 times more be |
Step 1 Preheat grill or grill pan to medium-high. Rub chicken with 1 tsp oil and sprinkle with a pinch each salt and pepper; grill 4 minutes per side or until cooked through. Step 2 Toss cut vegetables with remaining 2 tsp oil and a pinch each salt and pepper; grill 5 to 7 minutes per side until tender. Step 3 Slice chicken. Spread rolls with tapenade, and fill with chicken, vegetables, and basil, if desired. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/86/1a/3d/b9/861a3db9ade552dc9c07eed143c20811943a469d.jpg?itok=tRbwdvpq
|
346 |
2017-11-08 20:51:44 |
image/jpeg |
fb896da9d777d633649279a5cee7b66f55ccac5b |
21305 |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
412 |
2017-11-08 03:41:26 |
Shrimp Roll |
sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-roll-hl-1918605-x.jpg?itok=6yKxBaG9 |
Have a bag of frozen shrimp on hand? Serve it on a hot dog roll! Shrimp is a good-for-you food—low in calories and high in protein. |
Chop shrimp, and mix with mayonnaise, fresh lemon juice, chopped fresh basil, and salt and pepper, to taste. Top each hot dog bun with tomato slices and lettuce leaves. Spoon shrimp salad into buns; serve immediately, garnished with lemon wedges (if you have some). |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/fb/89/6d/a9/fb896da9d777d633649279a5cee7b66f55ccac5b.jpg?itok=6yKxBaG9
|
347 |
2017-11-08 20:51:44 |
image/jpeg |
3984a39f969ab0ad5b4237d646739b2c0d1d56eb |
12557 |
/39/84/a3/9f/3984a39f969ab0ad5b4237d646739b2c0d1d56eb.jpg?itok=JKU-sMhX |
|
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
413 |
2017-11-08 03:41:38 |
Roast Beef Club |
sites/default/files/styles/smallest_16_9/public/styles/main/public/roast-beef-club-1997602-x.jpg?itok=JKU-sMhX |
Tomato chutney and watercress make the Roast Beef Club worthy of its title. |
Step 1 Place 4 bread circles on a work surface, and top each with 1 slice of roast beef; spoon 1/2 tablespoon tomato chutney on top. Add 1 sprig watercress; top with 1 basil leaf, 1 teaspoon blue cheese, and a bread round. Step 2 Repeat the layer one more time, and top with remaining 4 bread rounds. Serve each club with a pickle spear. |
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|
348 |
2017-11-08 20:51:51 |
image/jpeg |
e65ac5ae149a0196226a3eaf8e86e88c5e03439c |
8382 |
/e6/5a/c5/ae/e65ac5ae149a0196226a3eaf8e86e88c5e03439c.jpg?itok=QwDAGd4X |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
414 |
2017-11-08 03:41:44 |
Feel-Good Salmon Sandwich |
sites/default/files/styles/smallest_16_9/public/styles/main/public/salmon-sandwich-hl-1966750-x.jpg?itok=QwDAGd4X |
Make a healthy salmon sandwich by coating salmon with a spice rub and serving on whole grain rollls topped with spinach pesto and radicchio. |
Put spinach, walnuts, garlic clove, Parmesan cheese, lemon juice, 1 tablespoon olive oil, and a dash of salt into a food processor; pulse, scraping down sides of bowl, until smooth. Transfer the pesto to a bowl; cover and chill. Combine paprika, dark brown sugar, crushed red pepper, 1/4 teaspoon salt, and black pepper in a small bowl. Pat dry salmon fillets; sprinkle tops with spice mixture. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Reduce heat to medium; cook fish 7 minutes on both sides or until golden and cooked through. Split rolls in half; spread 1 tablespoon pesto on each bottom, and top with 1 fillet and 1 radicchio leaf. Add tops of rolls. Serve with extra pesto. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e6/5a/c5/ae/e65ac5ae149a0196226a3eaf8e86e88c5e03439c.jpg?itok=QwDAGd4X
|
349 |
2017-11-08 20:51:54 |
image/jpeg |
11a241460d6442473f43d34bf603ea60c8ec28c3 |
23059 |
/11/a2/41/46/11a241460d6442473f43d34bf603ea60c8ec28c3.jpg?itok=HkAP1-tx |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
415 |
2017-11-08 03:41:51 |
Mixed-Veggie Bánh Mì |
sites/default/files/styles/smallest_16_9/public/styles/main/public/veggie-banh-mi-xl.jpg?itok=HkAP1-tx |
|
Step 1 In a large skillet, combine carrot, sugar, salt and vinegar; cook over medium heat, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Spread out on a plate and refrigerate until chilled. Step 2 In a mini food processor, puree hearts of palm with oil and lime juice until smooth. Step 3 Open baguette pieces. Spread half of hearts of palm on cut sides (reserve remaining spread). Arrange cucumbers on bottom half, followed by avocado, pickles, jalapeño, onion, carrot and cilantro. Close sandwiches and serve. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/11/a2/41/46/11a241460d6442473f43d34bf603ea60c8ec28c3.jpg?itok=HkAP1-tx
|
350 |
2017-11-08 20:52:00 |
image/jpeg |
bd82becf84ad641a5b3aa72fd678045838cef3ed |
14433 |
/bd/82/be/cf/bd82becf84ad641a5b3aa72fd678045838cef3ed.jpg?itok=FM2oq_aV |
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<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
416 |
2017-11-08 03:41:58 |
Open-Face Grilled Vegetable Sandwich |
sites/default/files/styles/smallest_16_9/public/styles/main/public/open-face-vegetable-sandwich-xl.jpg?itok=FM2oq_aV |
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Step 1 Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread. Step 2 Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth. Step 3 Top bread slices with ricotta and vegetables. Spoon vinaigrette over and sprinkle with reserved rosemary. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/bd/82/be/cf/bd82becf84ad641a5b3aa72fd678045838cef3ed.jpg?itok=FM2oq_aV
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351 |
2017-11-08 20:52:02 |
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417 |
2017-11-08 03:41:58 |
Roast Beef Panini |
sites/default/files/styles/smallest_16_9/public/styles/main/public/roast-beef-panini-hl-1924769-x.jpg?itok=aw5CsrPf |
Pile your panini high with roast beef, pepper jelly, and gouda. |
Step 1 Spread 1 tablespoon jelly evenly on each of 8 slices of bread. Spread each of 4 slices with 1/2 teaspoon mustard on top of the jelly; sprinkle Gouda evenly on the same 4 slices. Top the remaining slices evenly with the thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches. Step 2 Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2–3 minutes per side. If using a grill pan, cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2–3 minutes per side or until golden. Halve the sandwiches, and serve immediately. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/79/a9/46/35/79a94635b4893ef94125f5a3f48ef7591fd3a763.jpg?itok=aw5CsrPf
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352 |
2017-11-08 20:52:05 |
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424 |
2017-11-08 03:42:05 |
ALT (Avocado, Lettuce, and Tomato) Sandwiches |
sites/default/files/styles/smallest_16_9/public/styles/main/public/alt-swich-hl-1063327-x.jpg?itok=jL6ZZTXo |
These easy sandwich stackers feature layers of sliced avocado, sliced tomato, lettuce, sliced cucumbers, and Swiss cheese. They're perfect for a summer supper. A healthier version of the BLT, this sandwich is nutrient-rich. Avocados are fattening, but th |
Step 1 Spread mayonnaise on the 8 slices of bread. Step 2 Layer 4 slices with 1 lettuce leaf, 1 slice tomato, 1 slice avocado, 3 slices cucumber, and 1 slice cheese; top with remaining bread slices. Cut sandwiches in half diagonally. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/de/dd/3e/98/dedd3e9804089bb3521e0311289ea947bb2e4069.jpg?itok=jL6ZZTXo
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353 |
2017-11-08 20:52:09 |
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425 |
2017-11-08 03:42:11 |
Almond Butter and Fruit Sandwich |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Almond_Butter_Jelly-XL.jpg?itok=YXEhqZy6 |
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Spread 1 slice of whole-grain bread with almond butter. Layer pear slices over the almond butter and sprinkle with wheat germ and raspberries. Spread the remaining slice of bread with honey. Sandwich the slices together, and enjoy. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8b/63/ba/3f/8b63ba3f138c8bf91d790f916c468bff18fa5877.jpg?itok=YXEhqZy6
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354 |
2017-11-08 20:52:11 |
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426 |
2017-11-08 03:42:14 |
Asian Spinach Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/asian-salad-oh-1732666-x.jpg?itok=II6o09Xk |
This superfast salad combines nutrient-rich spinach with crunchy ramen noodles, Asian veggies, and a light honey-ginger vinaigrette dressing. A salad this flavorful and colorful works as as side or an entrée. Baby spinach, like other leafy greens, is a gr |
Step 1 Discard seasoning packet in package of noodles. Crumble noodles. Step 2 Place 2 cups spinach on each of 4 plates. Top evenly with of noodles, chicken, and next 3 ingredients. Step 3 Combine honey and remaining 3 ingredients, stirring with a whisk. Spoon about 2 1/2 tablespoons honey mixture over each salad. |
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355 |
2017-11-08 20:52:13 |
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427 |
2017-11-08 03:42:20 |
Chopped Greek Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/chopped-greek-salad-hl-1973720-x.jpg?itok=_KS2Xng5 |
Add Greek style to a tossed veggie salad by tossing in olives, feta cheese, mint and a tangy olive oil vinaigrette. |
Step 1 Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined. Step 2 Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves. |
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356 |
2017-11-08 20:52:20 |
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428 |
2017-11-08 03:42:25 |
Italian Antipasto Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/italian-antipasto-salad-xl.jpg?itok=okDdAH0C |
You can lower the sodium in this salad by cutting down on the dressing and olives. Prep: 15 minutes. |
Step 1 Divide the fresh baby spinach evenly among 4 dinner plates. Step 2 Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates. Step 3 To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired. |
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357 |
2017-11-08 20:52:25 |
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429 |
2017-11-08 03:42:30 |
Warm Spinach Salad With Grilled Sausage |
sites/default/files/styles/smallest_16_9/public/styles/main/public/spinach-salad-sausage-hl-1906412-x.jpg?itok=-8_4xqZU |
Prep: 30 minutes; Cook: 12 minutes. |
Step 1 Prepare grill. Step 2 Prick sausages in several places with a fork. Grill, turning occasionally, 8 minutes or until hot throughout. Step 3 Combine tomatoes, onion, 1/2 tablespoon oil, and 1/4 teaspoon each salt and pepper. Grill 5–6 minutes per side for onion and 2–3 minutes per side for tomato or until charred and tender. Transfer to a large bowl; toss with spinach. Step 4 In a small bowl, whisk together mustard, vinegar, remaining 1 tablespoon oil, and remaining 1/4 teaspoon pepper. Slice sausages, and serve with vegetables and dressing. |
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358 |
2017-11-08 20:52:25 |
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430 |
2017-11-08 03:42:40 |
Feel-Good Chicken, Cannellini Bean, and Artichoke Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/feel-good-chicken-bean-atichoke-salad-x.jpg?itok=z0f1DIVw |
Since cannellini beans and antioxidant-packed artichokes are both rich in fiber, this salad can be a filling meal. |
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoonpepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill. |
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359 |
2017-11-08 20:52:26 |
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432 |
2017-11-08 03:42:48 |
Endive, Pear, and Blue Cheese Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/endive-blue-cheese-x.jpg?itok=F8Y6ittT |
Prep: 20 minutes; Cook: 22 minutes; Total time: 42 minutes. This unique, savory dish offers a healthy dose of vitamins and good fats. Perfect for a heart-healthy diet! |
Step 1 Preheat oven to 400°. On a small baking sheet, combine walnuts, bread cubes, rosemary, garlic, and olive oil; toss well. Toast until fragrant (5-6 minutes); let cool. Step 2 Halve, core, and slice pears. In a small bowl, combine pear slices and 1 teaspoon lemon juice; toss well. Step 3 In another small bowl, combine remaining 2 teaspoons lemon juice, buttermilk, Worcestershire, pepper, and half of blue cheese. Step 4 Arrange endive on plate or platter with pears. Sprinkle with remaining cheese and walnut mixture; drizzle with dressing. |
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360 |
2017-11-08 20:52:31 |
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433 |
2017-11-08 03:42:52 |
Shrimp-Artichoke Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-artchke-salad-hl-1063301-x.jpg?itok=RSsdfP1F |
Total Antioxidant Capacity: 5,928. Prep: 10 minutes (plus 30 minutes for chilling). We loaded up on antioxidant-rich artichoke hearts in this healthy salad. They contain lots of fiber to boot. |
Combine mayonnaise and lemon juice in a medium bowl, and stir well. Add shrimp and remaining ingredients; toss gently to coat. Cover and chill at least 30 minutes. |
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361 |
2017-11-08 20:52:40 |
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435 |
2017-11-08 03:43:00 |
Arugula and Blueberry Salad With Seared Red Snapper |
sites/default/files/styles/smallest_16_9/public/styles/main/public/arugula-blueberry-salad-red-snapper-xl.jpg?itok=Sk4mdtSw |
Enjoy this unusual but delicious seafood salad that features arugula topped with blueberries, seared red salmon, and a homemade Champagne vinaigrette dressing. |
Step 1 With a very sharp knife, make shallow slashes about 1 inch apart in skin of the snapper fillets. Season the fillets on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large, nonstick frying pan over medium-high heat. Add the fish, skin side down, and cook for 2 1/2–3 minutes. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 1–2 minutes or until cooked through. Remove from heat, and keep warm. Step 2 Whisk together the vinegar, honey, Dijon, and chives in a small bowl. Slowly drizzle in the extra-virgin olive oil and water, whisking constantly. Season the vinaigrette with the remaining 1/8 teaspoon salt and several turns freshly ground black pepper. Step 3 Combine arugula and blueberries in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Divide salad evenly among 4 plates. Arrange 4 pecorino slices over each salad. Serve immediately with seared snapper and a 5-ounce glass of white wine, if desired. |
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362 |
2017-11-08 20:52:43 |
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436 |
2017-11-08 03:43:06 |
Grilled Asian Steak and Spinach Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/asian-steak-spinach-salad-hl-1898576-x.jpg?itok=c4YXgOMX |
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Step 1 Preheat grill. Step 2 Wash and dry spinach. Place the leaves in a large salad bowl; set aside. Step 3 Whisk together 2 tablespoons olive oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside. Step 4 Heat 1 tablespoon olive oil in a cast-iron skillet or grill pan on prepared grill. When oil is hot but not smoking, sauté onion, stirring constantly, for 3 minutes. Transfer onion to bowl with spinach. Add remaining 1 tablespoon olive oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare. Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest. Step 5 Return skillet to heat, and add soy-lime mixture to pan; turn heat to medium-high. Deglaze skillet by stirring constantly and loosening brown bits on bottom. Cover and keep warm. Step 6 Slice steak as thinly as possible, cutting against grain, and arrange over onions and greens. Drizzle with sauce, and garnish with a cilantro sprig. Sprinkle with peanuts (if desired). Serve immediately. |
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2017-11-08 20:52:47 |
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437 |
2017-11-08 03:43:08 |
Grilled Chicken and Wheat-Berry Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/grilled-chicken-salad-hl-521998-x.jpg?itok=5fYjS7Bk |
Although they require little tending, the wheat berries do require a long cooking time. You may want to boil them on the weekend or the night before. This salad is a great way to get your fill of vegetables, fruits, and protein all at once. The yogurt dre |
Step 1 Preheat grill. Step 2 Combine first 3 ingredients in a saucepan over medium-high heat. Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender. Drain and place in a bowl; discard bay leaf. Coarsely chop 1 cup spinach leaves. Add chopped spinach, apple, bell pepper, dressing, and mustard to the wheat berries, and toss well. Step 3 Sprinkle chicken with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken. Step 4 Divide remaining spinach evenly among 4 plates. Place 1/2 cup wheat-berry mixture on top of spinach. Arrange chicken evenly over berry mixture; sprinkle with green onions. |
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364 |
2017-11-08 20:52:57 |
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439 |
2017-11-08 03:43:15 |
Greek Salad With Grilled Chicken |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Salad-PostExercise-hl-1816293-x.jpg?itok=GTYmnFTt |
Postworkout salad. Prep: 20 minutes; Cook: 4 minutes; Stand: 5 minutes. |
Step 1 Whisk together the olive oil, lemon juice, and honey. Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside. Step 2 Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes. Step 3 In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette. Slice chicken into 1/2-inch strips, add to salad, and toss gently. Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint. |
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365 |
2017-11-08 20:53:03 |
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440 |
2017-11-08 03:43:17 |
Shredded Root Salad |
sites/default/files/styles/smallest_16_9/public/styles/main/public/shredded-root-salad-xl.jpg?itok=9TQ827sT |
Carrots are loaded with beta-carotene, a powerful antioxidant, and beet juice has been known to reduce inflammation. |
Step 1 Shred carrots, celery root, radish, apple, and beet in the food processor or on the coarse grate of a box grater, ending with the beets so that they don't stain the other vegetables. Toss together in a large bowl and set aside. Step 2 Whisk together the lemon juice and vinegar. Whisk in yogurt and Dijon. Gradually drizzle in the olive oil, whisking constantly to make an emulsified dressing. Season with salt and pepper. Add dressing and herbs to shredded root vegetables and toss with a spatula. Serve cold or at room temperature. |
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366 |
2017-11-08 20:53:08 |
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441 |
2017-11-08 03:43:20 |
Smoky Chipotle Chili |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Chili-hl-1701570-x.jpg?itok=cK88mZnA |
Prep: 15 minutes, plus overnight soaking; Cook: 6 1/2 hours. |
Step 1 Wash beans thoroughly, soak overnight, and drain. Step 2 Place beans in slow cooker. Add water and next 7 ingredients. Step 3 Cook on LOW for 6 hours, till beans are tender. Step 4 Brown the meat well in a frying pan for 8 minutes. Stir in tomato paste and cook 1 minute. Then add the steak, peppers, corn, tomatoes, and salt to the beans, and cook an additional 30 minutes. If desired, add more chipotle chili powder for more heat. Step 5 Garnish with low-fat sour cream, if desired, and the fresh chopped cilantro. |
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367 |
2017-11-08 20:53:15 |
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442 |
2017-11-08 03:43:24 |
Roast Chicken and Rice Soup |
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Rice and chicken is a classic duo that we've combined with carrots and dill to create this satisfying Roast Chicken and Rice Soup. Rice and chicken is a classic duo, but add them to low-sodium broth mixed with soft veggies, and you have a warm-your-tummy |
Step 1 In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes). Step 2 Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes). Step 3 Squeeze in lemon juice to taste and serve hot. |
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368 |
2017-11-08 20:53:21 |
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443 |
2017-11-08 03:43:31 |
Chicken, White Bean, and Spinach Stew |
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Andrea's wine pick: The earthy beans and cheesy pitas need the balance of a rustic red, like the spicy Sierra Cantabria Crianza Rioja from Spain ($16.75). Just one serving of this stew and you've nearly met your daily requirement of protein and fiber. Bea |
Step 1 Heat oil in a medium saucepan over medium-high heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed. Step 2 Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper. |
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369 |
2017-11-08 20:53:25 |
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444 |
2017-11-08 03:43:34 |
Chorizo-White Bean Soup |
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Chorizo sausage adds heartiness and flavor to this easy white bean and fresh vegetable soup. Try this dish with turkey sausage, which has 1/3 the fat of pork sausage. Baby spinach is a great source of vitamin C and folate, prominent in leafy green vegetab |
Step 1 Heat a large nonstick saucepan over medium-high heat. Add sausage, pepper, and carrot; sauté 5 minutes or until sausage is browned. Step 2 Add broth; bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 minutes or until thoroughly heated. Ladle soup into each of 4 bowls; top each serving with 1 tablespoon cheese. |
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370 |
2017-11-08 20:53:32 |
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445 |
2017-11-08 03:43:41 |
Chicken Chili with White Beans and Chipotles |
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Beans are a great source of fiber. Beans mixed with rice are a great source of complete protein. |
Heat oil in a nonstick saucepan over medium heat. Add onion; sauté until soft. Add cumin, beans, and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; stir in cilantro. |
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2017-11-08 20:53:39 |
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446 |
2017-11-08 03:43:46 |
Tortilla Chicken Soup |
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Enjoy a mouth-watering, Mexican-style soup with fewer calories using fat-free sour cream. Peanut allergies? Use canola oil, which has about the same number of calories and grams of fat. |
Step 1 Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes. Step 2 Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired. |
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372 |
2017-11-08 20:53:43 |
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447 |
2017-11-08 03:43:54 |
Cioppino With Garlic Toasts |
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Prep: 20 minutes; Cook: 35 minutes; Stand: 8 minutes. |
Step 1 Heat 3 tablespoons oil in a large pot over medium heat. Add onion and fennel; sauté 5 minutes or until tender. Add minced garlic, thyme, and red pepper; sauté 1 minute. Stir in tomato paste; cook 1 minute. Add wine, cook on high 5 minutes or until reduced by half. Add tomatoes with juices, clam juice, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil; reduce heat to low, and simmer, partially covered, 10 minutes. Step 2 Preheat oven to 300°. Raise heat on stove to medium; add clams. Cover; cook 5–8 minutes or until shells are just opened. Remove clams (discard unopened shells). Set aside; keep warm. Lower heat to simmer. Season halibut with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; add to pot with basil. Cover; cook 2 minutes. Turn off heat, and stir in shrimp and scallops; cover. Let sit 6–8 minutes or until shrimp and scallops are just cooked. Return clams to pot; cover. Step 3 Arrange bread on a baking sheet. Drizzle with remaining 1–2 tablespoons oil; bake 12–15 minutes or until golden. Rub smashed garlic onto each slice. Step 4 Ladle soup into 6 bowls; sprinkle with parsley. |
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373 |
2017-11-08 20:53:47 |
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448 |
2017-11-08 03:43:56 |
Rustic Onion Soup |
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Onion and shallot's rustic flavors shine in this flavorful soup. |
Step 1 Heat oil in a 4-quart pot over moderate heat. Add the next 4 ingredients (through thyme); cover. Cook, stirring occasionally, about 16 minutes or until the onions begin to color. Step 2 Uncover and cook, stirring, 10 minutes or until onions are golden. Step 3 Stir in flour; cook for 2 minutes. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 minutes more or until liquid is almost gone. Add broth, 2 cups water, Worcestershire, and Parmesan cheese. Bring to a simmer; cook 20 minutes. Step 4 Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper. Serve. Step 5 Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner. |
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374 |
2017-11-08 20:53:55 |
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449 |
2017-11-08 03:44:10 |
Shrimp-and-Corn Chowder |
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Looking for an easy shrimp and corn chowder recipe? Look no further. This easy and delicious soup recipe is ready in minutes. Using only seven ingredients and with a cooking time of approximately 30 minutes, this soup is simplicity at its best. As the mai |
In a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper. |
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375 |
2017-11-08 20:53:56 |
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450 |
2017-11-08 03:44:16 |
Hearty Zucchini Soup |
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Hearty Zucchini Soup is filled with diced potato and zucchini with punches of garlic and curry flavor, making this veggie soup filling and satifying. Mariel Zagunis won her Olympic gold medals for fencing, but you'd like she's a prize-winning chef from th |
In medium saucepan, heat oil over medium heat. Add onion; cook about 7-8 minutes, stirring occasionally. Add garlic and curry powder; cook, stirring, until fragrant (about 1 minute). Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 minutes. |
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376 |
2017-11-08 20:53:58 |
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451 |
2017-11-08 03:44:29 |
Ginger and Carrot Soup |
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Step 1 Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. Step 2 Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly. Step 3 Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours. Step 4 Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired. |
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377 |
2017-11-08 20:54:01 |
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452 |
2017-11-08 03:44:31 |
Red Bean and Poblano Chili |
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Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining |
Step 1 Preheat broiler. Step 2 Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper. Step 3 Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions. Step 4 To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately. |
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378 |
2017-11-08 20:54:04 |
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453 |
2017-11-08 03:44:38 |
Buttermilk-Corn Soup with Shrimp |
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Step 1 Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup. Step 2 Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add remaining 1 Tbsp. oil, garlic, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Raise heat to medium-high. Stir in corn and sauté until tender, about 3 minutes. Cool slightly. Step 3 Transfer half of corn mixture to a food processor or blender. Add 1 cup buttermilk and puree until smooth, at least 2 minutes, stopping and scraping down sides occasionally. Transfer to a large bowl and stir in remaining half of corn mixture and remaining buttermilk. Season well with salt and pepper. Cover and refrigerate until thoroughly chilled, at least 2 hours. Step 4 Serve in chilled bowls, garnished with shrimp. |
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379 |
2017-11-08 20:54:11 |
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454 |
2017-11-08 03:44:39 |
Hungarian Goulash |
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Serve with: egg noodles, reduced-fat sour cream. Double the recipe and freeze half for last-minute leftovers. |
Step 1 Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes). Step 2 Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce. Step 3 Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve. |
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380 |
2017-11-08 20:54:14 |
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455 |
2017-11-08 03:44:44 |
Classic Beef Stew |
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Step 1 In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, celery, mushrooms, tomatoes, chicken broth and Worcestershire sauce. Cover and cook on low until meat and vegetables are tender, 5 to 6 hours. Step 2 Using a slotted spoon, transfer beef and vegetables to bowls. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat. Sprinkle with parsley and serve. |
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381 |
2017-11-08 20:54:17 |
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457 |
2017-11-08 03:44:48 |
Spring Seafood Sliders |
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An easy way to healthy up your patties: Swap out the beef for tuna. It will cut calories, but not flavor. One slider is just 203 calories! |
Step 1 In a large bowl, mix cilantro, scallions, garlic, ginger, soy sauce and mustard. Add tuna and stir to coat. Step 2 Make 16 patties out of tuna mixture. Place patties on a plate and refrigerate for 30 minutes. Step 3 Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Add 5 or 6 patties and cook until just cooked through, 2 to 3 minutes per side. Repeat with remaining patties. Step 4 Top each bottom bun with lettuce, if desired, 1 slider and 1 tsp. pickled ginger, then cover with top bun. Serve immediately. |
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382 |
2017-11-08 20:54:23 |
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458 |
2017-11-08 03:45:05 |
Hawaiian Turkey Burgers With Pineapple-Papaya Sauce |
sites/default/files/styles/smallest_16_9/public/styles/main/public/pineapple-turkey-burgers-hl-1898575-x.jpg?itok=mJhJD_KU |
A simple, four-ingredient sauce elevates this burger from pretty good to perfect. After eating this burger, you'll dream of luaus. |
Step 1 For sauce, combine all ingredients in saucepan. Cook, stirring over moderate heat until sauce boils; simmer 10 minutes. Step 2 Preheat grill. Step 3 For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3 cup sauce in a bowl until just combined. Form into 4 (1-inch) patties. Step 4 Brush burgers with oil; season with salt and pepper. Grill over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more; transfer to plate. If desired, grill pineapple slices 2 minutes per side; transfer to plate. Step 5 Place burgers on rolls, and spoon on remaining Pineapple-Papaya Sauce. Top with pineapple slice (if desired), lettuce, tomato, and onion slices (if desired). |
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383 |
2017-11-08 20:54:25 |
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459 |
2017-11-08 03:45:12 |
California Turkey Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/California-XL.jpg?itok=JBz7wUxg |
Avocadoes and tomatilla salsa give these Turkey Burgers their California spin. The trick to prepping an avocado: Slice your knife around the fruit lengthwise, twist the sides and gently pull apart. A sharp hit with your blade will release the core smoothl |
Step 1 In medium bowl, gently mix together turkey, garlic, paprika, and cumin. Step 2 Form turkey into 4 (4-inch) patties; season with salt and pepper. Step 3 Heat grill to medium-high; cook, turning once, until burgers are just cooked through (about 7 minutes per side). Serve with desired toppings and buns. |
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384 |
2017-11-08 20:54:30 |
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460 |
2017-11-08 03:45:17 |
French Beef Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/French-Beef-XL.jpg?itok=FAFnytS6 |
One bite into French Beef Burgers will have you saying "ooh la la!" Sliced goat cheese and roasted red peppers top these beef burgers that are sandwiched between toasted brioche. The brioche bun and goat cheese are so distinctively French, you’ll just abo |
Step 1 Form sirloin into 4 (4-inch) patties; season with salt and pepper. Step 2 Heat grill to medium-high; cook, turning once, until burgers are 160° inside for medium (5-6 minutes per side). Serve with desired toppings and buns. |
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385 |
2017-11-08 20:54:32 |
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<L1> recipe
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461 |
2017-11-08 03:45:20 |
Asian Salmon Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Asian-Burger-XL.jpg?itok=Tt6OfYOq |
A mixture of mayonnaise and soy sauce give these Salmon Burgers Asian flavor. Don't forget to toss on some scallions for their vitamin K which builds strong bones. Ranch, tomato, and salmon might seem like a strange combination, but you’ll have to trust u |
Step 1 In the bowl of a food processor, pulse salmon, panko, and egg white until salmon is finely chopped. Step 2 Form salmon into 4 (4-inch) patties; season with salt and pepper. Step 3 Heat grill to medium-high; cook, turning once, until burgers are just cooked through (5-7 minutes per side). Combine mayonnaise and soy sauce. Serve burgers with desired toppings and buns. |
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386 |
2017-11-08 20:54:38 |
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462 |
2017-11-08 03:45:25 |
Ranch Salmon Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Ranch-Burger-XL.jpg?itok=g9ifEy0v |
A little Ranch dressing adds zest to these Ranch Salmon Burgers and smiles around the dinner table. Ranch, tomato, and salmon might seem like a strange combination, but you’ll have to trust us on this one—your taste buds will thank you! |
Step 1 In the bowl of a food processor, pulse salmon, panko, and egg white until salmon is finely chopped. Step 2 Form salmon into 4 (4-inch) patties; season with salt and pepper. Step 3 Heat grill to medium-high; cook, turning once, until burgers are just cooked through (5-7 minutes per side). Serve with desired toppings and buns. |
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387 |
2017-11-08 20:54:44 |
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f16e875c3e40b563f47d437bb8f96c9b05f3d0a5 |
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463 |
2017-11-08 03:45:28 |
Salmon Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Asian-Burger-XL.jpg?itok=Tt6OfYOq |
Buy fresh, firm salmon fillets, and, using tweezers, remove any small bones before chopping. Japanese-style coarse bread crumbs--a.k.a. panko--make for a lighter, fluffier burger. This recipe goes with Asian Salmon Burgers, Ranch Salmon Burgers |
Step 1 In the bowl of a food processor, pulse salmon, panko, and egg white until salmon is finely chopped. Step 2 Form salmon into 4 (4-inch) patties; season with salt and pepper. Step 3 Heat grill to medium-high; cook, turning once, until burgers are just cooked through (5-7 minutes per side). Serve with desired toppings and buns. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f1/6e/87/5c/f16e875c3e40b563f47d437bb8f96c9b05f3d0a5.jpg?itok=g9ifEy0v
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388 |
2017-11-08 20:54:45 |
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<L1> recipe
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464 |
2017-11-08 03:45:30 |
BBQ Turkey Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/BBQ-Burger-XL.jpg?itok=M1MAzLVs |
Fire up the grill for BBQ Turkey Burgers tonight! BBQ Turkey Burgers are ultra-moist and tasty, making them a great alternative to traditional high-fat beef patties. Sweet onion is a tasty contradiction to tangy BBQ sauce. Try it with grilled pineapple to |
Step 1 In medium bowl, gently mix together turkey, garlic, paprika, and cumin. Step 2 Form turkey into 4 (4-inch) patties; season with salt and pepper. Step 3 Heat grill to medium-high; cook, turning once, until burgers are just cooked through (about 7 minutes per side). Serve with desired toppings and buns. |
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389 |
2017-11-08 20:54:51 |
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da1e1f880b1b608e2186ca42af5b5f57c39f03ba |
16396 |
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465 |
2017-11-08 03:45:36 |
Spicy Blue Turkey Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Spicy-Blue-XL.jpg?itok=5ncx-m9h |
Let Spicy Blue Turkey Burgers add spice to your next cookout. These jazzed up Turkey Burgers have hot sauce stirred into the ketchup and blue cheese added on top of the burgers. Enjoying your burger open-faced (sans top bun) can save you up to 90 calories |
Step 1 In medium bowl, gently mix together turkey, garlic, paprika, and cumin. Step 2 Form turkey into 4 (4-inch) patties; season with salt and pepper. Step 3 Heat grill to medium-high; cook, turning once, until burgers are just cooked through (about 7 minutes per side). Combine ketchup and hot sauce. Serve burgers with desired toppings and buns. |
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390 |
2017-11-08 20:54:52 |
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466 |
2017-11-08 03:45:38 |
Tex-Mex Beef Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/Tex-Mex-XL.jpg?itok=dFjw1FnZ |
Tex-Mex Beef Burgers deliver south-of-the-border flavor to the dinner table with the addition of pepper jack cheese and pickled peppers. Pickled peppers add an unexpected crunch and loads of flavor to this mild-spiced burger. |
Step 1 Form sirloin into 4 (4-inch) patties; season with salt and pepper. Step 2 Heat grill to medium-high; cook, turning once, until burgers are 160° inside for medium (5-6 minutes per side). Serve with desired toppings and buns. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f2/fb/d8/97/f2fbd897be311145394aa7562c529fc44f3db3db.jpg?itok=dFjw1FnZ
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391 |
2017-11-08 20:54:59 |
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6df1647b8c82580c8f99f4e273b67630b7826aca |
10799 |
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467 |
2017-11-08 03:45:43 |
Ground Sirloin Sliders |
sites/default/files/styles/smallest_16_9/public/styles/main/public/ground-sirloin-sliders-1990043-x.jpg?itok=jVOYSzaJ |
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Step 1 Remove some of the fluffy center from the buns so that they will sit well on top of burgers; set aside. Step 2 Combine sirloin with Worcestershire and pepper, and form into 12 (2-inch) flat patties. Step 3 Preheat a lightly oiled grill pan over moderate heat until hot but not smoking. Cook burgers over moderate heat, turning, and evenly top with cheese, about 2 minutes per side for medium or until cheese is melted. (Use a meat thermometer to check that burgers have reached 160°.) Transfer the burgers to a plate, and grill the buns, cut sides down, 1-2 minutes or until toasted. Step 4 Sandwich burgers between buns with about 2 pickles per slider. |
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https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6d/f1/64/7b/6df1647b8c82580c8f99f4e273b67630b7826aca.jpg?itok=jVOYSzaJ
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392 |
2017-11-08 20:55:01 |
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470 |
2017-11-08 03:45:49 |
Buckwheat-Flax Pancakes with Walnuts |
sites/default/files/styles/smallest_16_9/public/styles/main/public/buckwheat-flax-pancakes-x.jpg?itok=flhHlZDx |
Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s. |
In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake. Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries. |
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393 |
2017-11-08 20:55:03 |
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471 |
2017-11-08 03:45:57 |
Berry Breakfast Smoothie |
sites/default/files/styles/smallest_16_9/public/styles/main/public/berry-breakfast-smoothie-x.jpg?itok=7pWVJfxH |
Any combo of berries brings health perks, but blueberries and blackberries are especially beneficial, boasting up to 200 compounds with antioxidant qualities. |
Combine berries, kale, broccoli, banana, pineapple and avocado in a blender. Pulse to blend, slowly adding orange juice ¼ cup at a time, until you’ve reached desired consistency. Serve immediately. (Nutrients in this smoothie diminish over time.) |
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394 |
2017-11-08 20:55:10 |
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6f1a288f5943f18a12e90ee470c03193026e2609 |
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472 |
2017-11-08 03:46:03 |
Steamed Fish with Ratatouille |
sites/default/files/styles/smallest_16_9/public/styles/main/public/steamed-fish-rataouille-XL.jpg?itok=3IrfGTFo |
Dinner is ready--thanks to this one-dish meal of Steamed Fish with Ratatouille. The vegetables--zucchini, eggplant, bell pepper, tomatoes, and onion--create a built-in side dish with the steamed fish. This dish packs enough protein (34 grams) to keep you |
Step 1 Trim and cut the zucchini and eggplants into 1-inch chunks. Cut the bell pepper into strips. Roughly chop the tomatoes, reserving their juice. Step 2 Put 2 TBSP oil in a large skillet over medium-high heat and immediately add the garlic. When it begins to sizzle, add the onion and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onion begins to soften (3-5 minutes). Step 3 Add the zucchini, eggplant, bell pepper, and another pinch of salt and pepper. Lower the heat a bit to keep the vegetables from burning, and cook, stirring occasionally, until the eggplant is fairly soft (10-15 minutes). Add the tomatoes and their juice, the thyme, and the olives if you're using them; cook, stirring occasionally, until the tomatoes begin to break down (5-10 minutes). Taste and adjust the seasoning. Step 4 Sprinkle the fish with a pinch of salt and pepper and lay it on top of the vegetables. Adjust the heat so the mixture simmers. Cover and cook until the fish is opaque throughout and a paring knife inserted into the fish at its thickest point meets little resistance. This will take anywhere from 5-12 minutes, depending on the thickness of the fish. Step 5 Transfer the fish to a platter, then stir the basil into the vegetables. Spoon the vegetables around the fish, drizzle everything with the remaining 1 TBSP olive oil, and serve. |
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2017-11-08 20:55:13 |
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<L1> recipe
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473 |
2017-11-08 03:46:06 |
Crisp Sesame Fish Fillets |
sites/default/files/styles/smallest_16_9/public/styles/main/public/sesame-fish-fillets-XL.jpg?itok=MdWvBm4J |
If you’re all about the fried fish basket when you go out for seafood, you’re going to love this recipe. It’s a lightened-up version of the dish that you can easily make at home, and it’ll remind you of a summer day spent out on the dock any time of year. |
Step 1 Preheat oven to 200°F. Sprinkle the fillets with salt and pepper. Put the sesame seeds on a plate and dredge the fillets on both sides, pressing the seeds gently into the fish. Step 2 Heat 2 tsp each sesame and vegetable oils in a large nonstick skillet over medium-high heat and add 2 fillets. Step 3 Adjust the heat so the fish sizzles but doesn't burn. Cook until seeds on the bottom are toasted and top begins to turn opaque (2-3 minutes). Then carefully turn the fillets to cook on the other side (1-2 minutes). Step 4 Transfer to an ovenproof plate and keep warm in the oven. Repeat with remaining fillets. To serve, garnish with mint; serve with lime wedges. |
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396 |
2017-11-08 20:55:19 |
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474 |
2017-11-08 03:46:10 |
The Ranch Granola |
sites/default/files/styles/smallest_16_9/public/styles/main/public/ranch-granola-x.jpg?itok=KY5BESpE |
Switch out the nuts and dried fruit. Try raw cashews instead of walnuts, or golden raisins in place of dried apricots. |
1. Preheat oven to 250°. Brush a rimmed baking sheet with oil.2. In a large bowl, using your hands, mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.3. In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat.4. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.5. Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks. |
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397 |
2017-11-08 20:55:24 |
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35e812920c4fb7532ac240128a3f01bc8afc8f3e |
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475 |
2017-11-08 03:46:26 |
Blistered Tomato and Spinach Scramble |
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Nutritional yeast, available at natural-food stores, adds a Parmesan-like finish to this satisfying breakfast or brunch dish. |
1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot. |
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398 |
2017-11-08 20:55:32 |
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title |
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476 |
2017-11-08 03:46:28 |
Broiled Salmon Burgers |
sites/default/files/styles/smallest_16_9/public/styles/main/public/broiled-salmon-burger-XL.jpg?itok=vUH1D0p6 |
Bell pepper, red onion, and fresh parsley mix with salmon fillets for form delicious Broiled Salmon Burgers. Top Salmon Burgers with your favorite burger toppings--we chose basil, tomato slices, relish, and yogurt. Get nearly 100% of your daily requiremen |
Step 1 Preheat the broiler to medium-high with the rack 4 inches from the heat source. Grease a rimmed baking sheet with the oil. Step 2 Combine the garlic and one-third of the salmon in a food processor. Process to a purée, stopping to scrape down the sides of the container as necessary. Step 3 Add the remaining salmon along with the onion, bell pepper, parsley, and a pinch each of salt and pepper. Pulse until the salmon is chopped, but not too finely. Shape the mixture into 4 patties and put on the prepared baking sheet. Step 4 Broil, undisturbed, until the side exposed to the heat develops a browned crust (3-5 minutes). Carefully turn the burgers and repeat on the other side, cooking until the salmon has turned opaque throughout (3-5 minutes more). Serve on buns with the basil, tomato, relish, and yogurt. |
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399 |
2017-11-08 20:55:35 |
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20219c0ce10a8d410554ed3c1e1be9a40d9f7afe |
9255 |
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477 |
2017-11-08 03:46:32 |
Duo of Celeriac and Beet Soup |
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Prep: 40 minutes; Cook: 40 minutes. You may not be familiar with celeriac, or celery root, but this fall vegetable is worth a try. Its flavor is similar to celery and parsley—light and fresh. |
Step 1 Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels. Step 2 Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan. Step 3 Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes). Step 4 Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes). Step 5 Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm. Step 6 Purée beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper. Step 7 Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup. |
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2017-11-08 20:55:35 |
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2017-11-08 03:46:39 |
Cranberry-Poached Pears |
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For an elegant seasonal dessert, poach fresh pears in a spiced mixture of honey, citrus zest, and fresh cranberries. Eva Longoria is the co-owner of Beso restaurants in Hollywood and Las Vegas and author of Eva’s Kitchen. |
Place pears in snug-fitting saucepan; cover with about 4 cups water. Add honey, sugar, orange and lemon zest, lemon juice, and cinnamon stick. Remove seeds from vanilla bean pod; add seeds, pod, and tea bag to pan. Over medium-high heat, bring to a boil; stir to dissolve sugar. Reduce heat and simmer (15-20 minutes), until pears are tender when pierced. Add cranberries; return mixture to a simmer until cranberries burst (about 3 minutes). Discard tea bag. Carefully place ingredients in a large bowl; cover and refrigerate overnight. Discard zest, pod, and cinnamon stick. Serve 1 pear with cranberries and liquid in a bowl. |
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