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recipe_x_nutritional_information.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | nutritional_information.id | nutritional_information.ts | nutritional_information.value |
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204 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 4 | 2017-11-08 03:05:22 | Cholesterol per serving 0mg | |
203 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 73 | 2017-11-08 03:12:10 | Saturated fat per serving 3g | |
205 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 75 | 2017-11-08 03:12:10 | Fiber per serving 3g | |
209 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 79 | 2017-11-08 03:12:10 | Iron per serving 2mg | |
206 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 96 | 2017-11-08 03:12:20 | Protein per serving 4g | |
201 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 201 | 2017-11-08 03:13:14 | Calories per serving 264 | |
202 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 202 | 2017-11-08 03:13:14 | Fat per serving 23g | |
207 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 207 | 2017-11-08 03:13:14 | Carbohydrates per serving 13g | |
208 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 208 | 2017-11-08 03:13:14 | Sodium per serving 289mg | |
210 | 22 | 2017-11-08 03:13:14 | This Is Valerie Bertinelli's Go-To Salad Recipe | sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse | Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. | 210 | 2017-11-08 03:13:14 | Calcium per serving 68mg | |
216 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
26 | 2017-11-08 03:11:28 | Protein per serving 5g |
215 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
55 | 2017-11-08 03:12:01 | Fiber per serving 4g |
217 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
77 | 2017-11-08 03:12:10 | Carbohydrates per serving 14g |
219 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
79 | 2017-11-08 03:12:10 | Iron per serving 2mg |
212 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
132 | 2017-11-08 03:12:45 | Fat per serving 13g |
213 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
133 | 2017-11-08 03:12:45 | Saturated fat per serving 5g |
211 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
211 | 2017-11-08 03:13:21 | Calories per serving 190 |
214 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
214 | 2017-11-08 03:13:21 | Cholesterol per serving 47mg |
218 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
218 | 2017-11-08 03:13:21 | Sodium per serving 275mg |
220 | 23 | 2017-11-08 03:13:21 | How to Make Grain-Free Pumpkin Muffins | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa | Have leftover pumpkin? Freeze it and toss it into a smoothie. | Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
220 | 2017-11-08 03:13:21 | Calcium per serving 103mg |
225 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
5 | 2017-11-08 03:05:22 | Fiber per serving 5g | |
221 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
61 | 2017-11-08 03:12:05 | Calories per serving 259 | |
229 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
79 | 2017-11-08 03:12:10 | Iron per serving 2mg | |
222 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
132 | 2017-11-08 03:12:45 | Fat per serving 13g | |
226 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
136 | 2017-11-08 03:12:45 | Protein per serving 6g | |
223 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
223 | 2017-11-08 03:13:27 | Saturated fat per serving 6g | |
224 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
224 | 2017-11-08 03:13:27 | Cholesterol per serving 23mg | |
227 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
227 | 2017-11-08 03:13:27 | Carbohydrates per serving 31g | |
228 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
228 | 2017-11-08 03:13:27 | Sodium per serving 643mg | |
230 | 24 | 2017-11-08 03:13:27 | Get the Easy Recipe for Vegetable Potpie | sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS | Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
230 | 2017-11-08 03:13:27 | Calcium per serving 67mg | |
233 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
13 | 2017-11-08 03:05:25 | Saturated fat per serving 1g | |
235 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
45 | 2017-11-08 03:11:57 | Fiber per serving 6g | |
237 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
67 | 2017-11-08 03:12:05 | Carbohydrates per serving 29g | |
239 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
79 | 2017-11-08 03:12:10 | Iron per serving 2mg | |
232 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
182 | 2017-11-08 03:13:02 | Fat per serving 6g | |
240 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
230 | 2017-11-08 03:13:27 | Calcium per serving 67mg | |
231 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
231 | 2017-11-08 03:13:32 | Calories per serving 244 | |
234 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
234 | 2017-11-08 03:13:32 | Cholesterol per serving 52mg | |
236 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
236 | 2017-11-08 03:13:32 | Protein per serving 19g | |
238 | 25 | 2017-11-08 03:13:32 | Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish | sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh | Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
238 | 2017-11-08 03:13:32 | Sodium per serving 695mg | |
243 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
73 | 2017-11-08 03:12:10 | Saturated fat per serving 3g | |
250 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
79 | 2017-11-08 03:12:10 | Iron per serving 2mg | |
245 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
105 | 2017-11-08 03:12:31 | Fiber per serving 2g | |
241 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
241 | 2017-11-08 03:13:59 | Calories per serving 394 | |
242 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
242 | 2017-11-08 03:13:59 | Fat per serving 29g | |
244 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
244 | 2017-11-08 03:13:59 | Cholesterol per serving 110mg | |
247 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
247 | 2017-11-08 03:13:59 | Protein per serving 24g | |
248 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
248 | 2017-11-08 03:13:59 | Carbohydrates per serving 9g | |
249 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
249 | 2017-11-08 03:13:59 | Sodium per serving 490mg | |
251 | 26 | 2017-11-08 03:13:59 | How to Make Healthier Crab Cakes | sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln | Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
251 | 2017-11-08 03:13:59 | Calcium per serving 134mg | |
257 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
6 | 2017-11-08 03:05:22 | Protein per serving 7g | |
260 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
9 | 2017-11-08 03:05:22 | Iron per serving 3mg | |
255 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
104 | 2017-11-08 03:12:31 | Cholesterol per serving 36mg | |
254 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
223 | 2017-11-08 03:13:27 | Saturated fat per serving 6g | |
252 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
252 | 2017-11-08 03:14:02 | Calories per serving 315 | |
253 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
253 | 2017-11-08 03:14:02 | Fat per serving 28g | |
256 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
256 | 2017-11-08 03:14:02 | Fiber per serving 7g | |
258 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
258 | 2017-11-08 03:14:02 | Carbohydrates per serving 15g | |
259 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
259 | 2017-11-08 03:14:02 | Sodium per serving 560mg | |
261 | 27 | 2017-11-08 03:14:02 | This Wedge Salad Is Made With Shiitake “Bacon” | sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ | Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
261 | 2017-11-08 03:14:02 | Calcium per serving 183mg | |
270 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
9 | 2017-11-08 03:05:22 | Iron per serving 3mg | |
264 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
223 | 2017-11-08 03:13:27 | Saturated fat per serving 6g | |
266 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
256 | 2017-11-08 03:14:02 | Fiber per serving 7g | |
262 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
262 | 2017-11-08 03:14:08 | Calories per serving 410 | |
263 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
263 | 2017-11-08 03:14:08 | Fat per serving 19g | |
265 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
265 | 2017-11-08 03:14:08 | Cholesterol per serving 110g | |
267 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
267 | 2017-11-08 03:14:08 | Protein per serving 28g | |
268 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
268 | 2017-11-08 03:14:08 | Carbohydrates per serving 35g | |
269 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
269 | 2017-11-08 03:14:08 | Sodium per serving 743mg | |
271 | 28 | 2017-11-08 03:14:08 | How to Make Spaghetti Squash With Meatballs | sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd | Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
271 | 2017-11-08 03:14:08 | Calcium per serving 259mg | |
275 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
4 | 2017-11-08 03:05:22 | Cholesterol per serving 0mg | |
274 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
63 | 2017-11-08 03:12:05 | Saturated fat per serving 2g | |
276 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
75 | 2017-11-08 03:12:10 | Fiber per serving 3g | |
280 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
79 | 2017-11-08 03:12:10 | Iron per serving 2mg | |
278 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
258 | 2017-11-08 03:14:02 | Carbohydrates per serving 15g | |
272 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
272 | 2017-11-08 03:15:06 | Calories per serving 246 | |
273 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
273 | 2017-11-08 03:15:06 | Fat per serving 14g | |
277 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
277 | 2017-11-08 03:15:06 | Protein per serving 15g | |
279 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
279 | 2017-11-08 03:15:06 | Sodium per serving 383mg | |
281 | 32 | 2017-11-08 03:15:06 | You Won't Miss the Meat With This Nut-Crusted Tofu Recipe | sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP | Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
281 | 2017-11-08 03:15:06 | Calcium per serving 104mg | |
285 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
4 | 2017-11-08 03:05:22 | Cholesterol per serving 0mg | |
290 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
9 | 2017-11-08 03:05:22 | Iron per serving 3mg | |
284 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
103 | 2017-11-08 03:12:31 | Saturated fat per serving 7g | |
288 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
177 | 2017-11-08 03:12:58 | Carbohydrates per serving 77g | |
282 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
282 | 2017-11-08 03:15:07 | Calories per serving 611 | |
283 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
283 | 2017-11-08 03:15:07 | Fat per serving 27g | |
286 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
286 | 2017-11-08 03:15:07 | Fiber per serving 16g | |
287 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
287 | 2017-11-08 03:15:07 | Protein per serving 21g | |
289 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
289 | 2017-11-08 03:15:07 | Sodium per serving 380mg | |
291 | 33 | 2017-11-08 03:15:07 | This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU | Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
291 | 2017-11-08 03:15:07 | Calcium per serving 166mg | |
295 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
4 | 2017-11-08 03:05:22 | Cholesterol per serving 0mg | |
300 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
9 | 2017-11-08 03:05:22 | Iron per serving 3mg | |
294 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
53 | 2017-11-08 03:12:01 | Saturated fat per serving 4g | |
293 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
263 | 2017-11-08 03:14:08 | Fat per serving 19g | |
292 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
292 | 2017-11-08 03:15:10 | Calories per serving 351 | |
296 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
296 | 2017-11-08 03:15:10 | Fiber per serving 13g | |
297 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
297 | 2017-11-08 03:15:10 | Protein per serving 11g | |
298 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
298 | 2017-11-08 03:15:10 | Carbohydrates per serving 42g | |
299 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
299 | 2017-11-08 03:15:10 | Sodium per serving 576mg | |
301 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
301 | 2017-11-08 03:15:10 | Calcium per serving 106mg | |
recipe_x_nutritional_information.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | nutritional_information.id | nutritional_information.ts | nutritional_information.value |