You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
recipe_instructions.id | recipe_instructions.ts | recipe_instructions.instructions | recipe_instructions.choices_exchanges |
---|---|---|---|
201 | 2017-10-30 23:53:30 | Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate. | 1 Nonstarchy Vegetable, 1/2 Fat |
202 | 2017-10-30 23:53:34 | Heat margarine in a sauté pan over medium-high heat. Add apples and sauté for 3 minutes, stirring frequently. Add remaining ingredients. Reduce heat to low and simmer for 12 minutes, stirring occasionally. | 1 Fruit, 1/2 Fat |
203 | 2017-10-30 23:53:37 | Add oil to a large soup pot or Dutch oven and heat over medium-high. Add onion and green pepper and sauté over medium-high heat for 5 minutes. Add garlic and sauté for 30 seconds. Remove onion and pepper mixture from pot and set aside. Spray | |
204 | 2017-10-30 23:53:39 | Preheat oven to 425° F. Place two pieces parchment paper on a baking sheet. In a small bowl, whisk together lemon juice, olive oil, pepper and dill. Place a few lemon and orange slices on center of parchment papers. Place fish fillets on top of orange | |
205 | 2017-10-30 23:53:42 | Place all ingredients in a food processor and blend until smooth. Add more water if consistency is too thick. | |
206 | 2017-10-30 23:53:47 | Preheat the oven to 400 degrees F. In a small bowl (using fingers) combine margarine, cinnamon and brown sugar. Add walnuts and mix. Arrange the pears cut side up in an 8-inch square glass baking dish. Pour ¼ cup water in bottom of pan. Divide the | |
207 | 2017-10-30 23:53:51 | In a large mug, mix together flour, oats, cocoa powder, baking powder, salt and Truvia. Add in milk, oil, water and vanilla. Stir to mix well. Microwave for 1 minute to 1 minute 30 seconds. Serve with fresh raspberries. | |
208 | 2017-10-30 23:53:56 | Combine lentils, water and garlic in a pot over medium heat. Simmer for 15 minutes until the lentils are tender. Drain lentils and run under cold water. Discard the garlic. While the lentils are cooking, whisk together the dressing ingredients. In a salad | |
209 | 2017-10-30 23:53:58 | Preheat oven to 350 degrees F. Spray large rectangular baking dish with nonstick cooking spray. In a medium shallow bowl, whisk together egg and egg whites. In another medium shallow bowl, combine garlic powder, pepper and pecans. Dip turkey breast tender | |
210 | 2017-10-30 23:53:58 | Preheat the oven to 400 degrees F. Spray a baking sheet with the cooking spray. In a large bowl, mix together all ingredients. Pour the vegetables onto the prepared baking sheet. Bake on the lower oven rack for 25 minutes. | |
211 | 2017-10-30 23:54:00 | Microwave the frozen squash for 5 minutes. In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté fo | |
212 | 2017-10-30 23:54:01 | In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes. Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover | |
213 | 2017-10-30 23:54:06 | Remove the pit from the avocado. Use a spoon to scoop out the insides of the avocado and place it in a medium bowl. Mash the avocado with a fork or potato masher. Add the pico de gallo and mix well. Add the tuna to the bowl and mix well. Serve the tuna sa | 3 Lean Protein |
214 | 2017-10-30 23:54:10 | Peel sweet potatoes and cube. Place sweet potatoes in a large pot. Cover with water and bring to a boil. Boil until tender about 5-7 minutes. Drain potatoes and rinse with cold water; let cool. While potatoes are cooking, cook bacon and chop. In a small b | |
215 | 2017-10-30 23:54:14 | In a blender mix together all ingredients until smooth. Pour smoothie mixture evenly into 4 ice pop molds. Insert ice pop handle on top. Place upright and freeze until solid; about 3 hours. | |
216 | 2017-10-30 23:54:18 | In a medium bowl mix together all salad ingredients, except lettuce leaves. Serve 1/2 cup crab salad on each lettuce leaf. You could also serve on whole-wheat bread or crackers. | |
217 | 2017-10-30 23:54:20 | Pierce each sweet potato with a fork in a few spots. Arrange the potatoes on a microwave-safe plate and microwave until soft, about 12 minutes. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (If you don't have a steamer, yo | |
218 | 2017-10-30 23:54:25 | Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Scrub and dry the potatoes and place them on the baking sheet. Bake the potatoes 45 minutes-1 hour until very tender. While the potatoes are cooking, cook the instant brown rice ac | 3 Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 1/2 Fat |
219 | 2017-10-30 23:54:28 | Preheat oven to 400 degrees F. Line a baking sheet with foil, coat foil with cooking spray, arrange the fillets on foil, and sprinkle evenly with the paprika. Season lightly with salt and pepper, if desired. Bake 10 minutes or until the fish is opaque in | |
220 | 2017-10-30 23:54:33 | Heat the olive oil in a large pot over medium-high heat. Add the garlic and sauté for 30 seconds. Add the remaining ingredients to the pot; mix well. Reduce the heat to low, cover, and cook for 5-7 minutes. | 1 Nonstarchy Vegetable, 1 Fat |
221 | 2017-10-30 23:54:36 | In a medium bowl, mix together all salad ingredients except the pita chips. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss to coat. Enjoy the pita chips on the side or break into bits and sprinkle over | 1/2 Starch, 1 Nonstarchy Vegetable, 3 Lean Protein, 3 Fat |
222 | 2017-10-30 23:54:40 | Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set it aside. Slice one round edge of the sweet potato thinly lengthwise. Slice the other round edge of the sweet potato thinly lengthwise. Discard those slices. Slice the sweet | 1/2 Starch, 1 Nonstarchy Vegetable, 1/2 Fat |
223 | 2017-10-30 23:54:44 | Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid. Using your hands, place the grated sweet pota | 1/2 Starch |
224 | 2017-10-30 23:54:49 | In a medium skillet, cook the bacon over medium-high heat until done. Place the bacon on a paper towel and set aside. Place the walnuts in a small nonstick skillet on low heat and cook until the walnuts begin to brown, about 4 minutes. In a salad bowl, mi | 1/2 Carbohydrate, 2 1/2 Fat |
225 | 2017-10-30 23:54:51 | Rinse the lentils in a fine mesh sieve under cold running water until the water runs clear. Add the lentils and 6 cups of water to a large stock pot and bring the water to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Drain the lentils, | 2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 1 1/2 Fat |
226 | 2017-10-30 23:54:55 | Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray. Add the oil to a medium sauté pan over medium-high heat. Add the spinach and sauté for 3 minutes. Add the mushroom and cook an additional 4-5 minutes. Add the garlic | 4 Lean Protein |
227 | 2017-10-30 23:55:00 | Preheat the oven to 375 degrees F. Line a muffin tin with paper liners. Place the cauliflower florets in a food processor and pulse until you get a fine texture similar to rice. In a medium bowl, mix together the cauliflower and remaining ingredients. Sco | |
228 | 2017-10-30 23:55:01 | Mince the parsley and mint leaves (or grind in a food processor) and add to a large bowl. Grate the cauliflower using a box grater and stir together with the parsley and mint. Add the diced tomato and stir it into the salad. Drizzle the salad with the oli | |
229 | 2017-10-30 23:55:06 | Preheat the oven to 425 degrees F. Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10-11 minutes o | |
230 | 2017-10-30 23:55:10 | Heat a large pot over medium-high heat. Add the turkey bacon and cook for 4-5 minutes until done. Add the kale and chicken broth to the pan; mix well. Cover and cook for 5 minutes. Remove the lid from the pot and stir in the black pepper and red wine vine | |
231 | 2017-10-30 23:55:14 | Preheat the oven to 350 degrees F. In a large bowl, toss the pears with melted butter. Pour the pears into a baking dish and roast, uncovered, for 20 to 25 minutes or until pears are tender, stirring once or twice. Set the cooked pears aside to cool. Add | |
232 | 2017-10-30 23:55:14 | Preheat the oven to 200 degrees F. Lay the parchment paper on one large or two medium baking sheets. Using a mandolin or knife, thinly slice the apples to make round chips. Discard the seeds. Lay the apple slices on the prepared baking sheets without over | |
233 | 2017-10-30 23:55:16 | Preheat oven to 400 degrees F. Place the squash halves cut side down on a parchment paper-lined baking sheet and roast for about 50 minutes, or until tender. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, shallot, and garlic a | |
234 | 2017-10-30 23:55:20 | In a food processor or blender combine all ingredients until smooth, but thick. Add water if necessary to produce a smooth hummus. Store covered for up to 5 days. | |
235 | 2017-10-30 23:55:24 | Place the flank steak in a slow-cooker. Sprinkle the meat with chili powder, cumin, and garlic powder. Pour the lime juice over the steak. Pour in the water. Cover and cook on low for 6 hours or until done. Shred the steak with a fork. Scoop about 1 &frac | |
236 | 2017-10-30 23:55:26 | Preheat an indoor or outdoor grill. Add the oil to a large non-stick sauté pan over medium high heat. Add the garlic, poblano pepper, onion, chili powder, cumin, cayenne pepper (optional), salt (optional), and pepper. Sauté for 8-10 minutes | |
237 | 2017-10-30 23:55:31 | Combine oil, lemon juice, garlic, fennel seeds, red chili flakes, oregano, and vinegar in a medium bowl and put into a large tightly sealed plastic bag. Marinate at least 15 minutes room temperature or overnight in the refrigerator for best results. Threa | |
238 | 2017-10-30 23:55:35 | Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray. In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well. Stir in the baking mix, quinoa fla | |
239 | 2017-10-30 23:55:36 | Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray In a shallow dish, mix together the cornmeal, garlic powder, black pepper, and thyme. In another shallow baking dish, whisk together the egg, egg whites, and hot sauce. Dip a chick | |
240 | 2017-10-30 23:55:38 | In a medium bowl, mix together the chicken, mayonnaise, hummus, celery, pepper, and thyme. Spread ½ cup chicken salad in the middle of 1 wrap. Top with 1 cup field greens. Fold left and right sides of the wrap in until they touch, and roll from the | |
241 | 2017-10-30 23:55:41 | Cut the eggs in half and discard 6 egg yolk halves. Place the remaining egg yolk halves in a medium bowl, mash with a fork, and stir in the mayonnaise, mustard, sugar substitute, salt, and black pepper. Finely chop the egg whites and stir into the egg mix | |
242 | 2017-10-30 23:55:45 | In a small bowl, combine the paprika, ¼ teaspoon of salt, and black pepper. Sprinkle both sides of the fillets with the paprika mixture. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Cook the fillets 4 minutes, turn, and | |
243 | 2017-10-30 23:55:46 | Combine water, oats, and salt in a medium-size pan. Bring to a boil, reduce heat, and simmer 10 minutes uncovered. Remove from heat and let stand 2 minutes. Place the fruit spread in a small microwave-safe bowl and cook on high setting for 15 seconds or u | |
244 | 2017-10-30 23:55:48 | Heat the oil in a large soup pot over medium-high heat. Add the onion and green peppers, and sauté for 3 minutes or until clear. Add the garlic and sauté for 30 seconds. Add the turkey and cook it about 8 minutes until brown. Add the remaini | |
245 | 2017-10-30 23:55:49 | Preheat the oven to 325 degrees F. Coat a square baking dish with cooking spray. Remove the stems from the mushrooms and chop them finely. Set aside the stems. Place the mushroom caps in a bowl and toss them with 1 teaspoon olive oil and balsamic vinegar. | |
246 | 2017-10-30 23:55:49 | Preheat the oven to 350 degrees F. Line muffin tins with muffin papers. In a large bowl, combine the baking mix, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, brown sugar, applesauce, oil, water, and vanilla. Make a well in the mid | |
247 | 2017-10-30 23:55:53 | In a medium salad bowl, combine the salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and mix to coat. Serve cold. | |
248 | 2017-10-30 23:55:56 | Preheat the oven to 350 degrees F. Coat an 8-inch baking pan with cooking spray. Set aside. Mix all the ingredients in a large bowl. Pour into prepared baking pan. Cover and bake for 45 minutes. Uncover and bake an additional 30 to 40 minutes or until thi | |
249 | 2017-10-30 23:55:58 | Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat. Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minu | |
250 | 2017-10-30 23:56:02 | Preheat oven to 400°F. Spray 4, 8x8-inch sheets of aluminum foil with cooking spray. Set aside. Combine lemon juice, garlic, oregano, salt (optional) and pepper in a small bowl. Set aside. Place ¼ of zucchini, onion and bell pepper on each shee | |
251 | 2017-10-30 23:56:06 | In a large bowl, mix together all fruit. Place 1 cup fruit salad in individual bowl or parfait dish. Top each fruit salad with 1 1/2 ounces Greek yogurt. | |
252 | 2017-10-30 23:56:11 | Gently remove the insides of the avocado from shell. Cut avocado into thin slices. In a large salad bowl, add salad ingredients, except salad dressing, and toss. In a small bowl, whisk together dressing ingredients. Divide salad evenly among 5 bowls. Top | |
253 | 2017-10-30 23:56:14 | Rinse quinoa and then combine with 1½ cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely. Combine cooled quinoa with olive oil, lemon zest, le | |
254 | 2017-10-30 23:56:19 | In a medium salad bowl, mix together all salad ingredients. In a small bowl, whisk together dressing ingredients. Pour over bean mixture and toss to coat. | |
255 | 2017-10-30 23:56:22 | Pre heat oven to 425 degrees F. Coat a baking sheet with cooking spray, set aside. In small bowl, combine strawberries and Splenda, set aside. In medium bowl, cut in margarine into the Bisquick mix with pastry blender or fork. Stir in milk, egg substitute | |
256 | 2017-10-30 23:56:27 | Heat the oil in a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Reduce the heat to low and add quinoa. Cook over a low heat for 1-2 minutes, stirring constantly to make sure the quinoa | |
257 | 2017-10-30 23:56:32 | Place peas in a saucepan, and cover with water. Bring to a boil over high heat, and cook for 5 minutes or until tender. Drain. Rinse with cold water. Combine peas, corn, tomatoes, olive oil, dill, basil, salt, and pepper in a large bowl. Toss well to comb | |
258 | 2017-10-30 23:56:34 | In a parfait or juice glass, scoop 3 ounces yogurt, top with ½ cup berries, 2 tablespoons granola, then another 3 ounces yogurt, ½ cup berries and 2 tablespoons granola. Repeat process for 3 remaining parfaits. | |
259 | 2017-10-30 23:56:36 | Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside. In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil. Butterfly each chicken breast, and open each like a book. Season both sides of al | |
260 | 2017-10-30 23:56:37 | Prepare an ice cream maker if using. If not using, omit this step. Combine Splenda Sugar Blend, water, thyme, lemon zest and lemon juice in a small sauce pan. Heat to a boil and then remove from heat to cool. Remove thyme sprig. Once the lemon mixture is | |
261 | 2017-10-30 23:56:39 | In a small bowl, combine rosemary, oregano, thyme, garlic powder, chili powder, and black pepper. Mix well. Add olive oil to a large sauté pan and heat over medium-high heat. Season pork chops on both sides with herb blend. Saute pork chops for abo | |
262 | 2017-10-30 23:56:40 | Cut each lamb rack into four pieces with two bones, leaving one bone with an equal amount of meat. Combine olive oil, garlic, salt, pepper, and rosemary. Fully coat lamb ribs and marinate for 2 hours in the refrigerator. Preheat your grill and cook the ch | |
263 | 2017-10-30 23:56:42 | Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray. In a medium bowl mix together all ingredients. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top. | |
264 | 2017-10-30 23:56:44 | Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray. In a medium bowl, mix together baking mix and margarine. Use a fork and hands to mix into course crumbs. Add milk to mixture and stir with a fork. Add Parmesan cheese and incorporate | |
265 | 2017-10-30 23:56:46 | In a large bowl, whisk together the light mayonnaise, rice wine vinegar, Dijon mustard, Splenda and poppy seeds. Fold the cabbage into the dressing and refrigerate for 1 hour before serving to allow cabbage to marinate. (You can serve it instantly as well | |
266 | 2017-10-30 23:56:47 | Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. In a medium bowl mix together potatoes, 1 tablespoon olive oil, 1/4 teaspoon garlic salt, 1/8 teaspoon pepper and ¼ teaspoon parsley. Place potatoes on half of baking sheet and | |
267 | 2017-10-30 23:56:52 | Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. In a shallow dish, mix together cornmeal, Parmesan cheese, garlic powder and black pepper. In another shallow baking dish, whisk together egg whites. Dip chicken breast strip in egg m | |
268 | 2017-10-30 23:56:53 | Preheat the oven to 350 degrees F. Place the rosemary in a single row in a small baking pan, such as an 8-inch square pan. Top with the fish. Brush the fish with the oil. Sprinkle with the lemon juice, salt, and pepper. Bake for 7 to 8 minutes or until th | |
269 | 2017-10-30 23:56:56 | Preheat an oven to 450 degrees F. Coat a baking sheet with cooking spray. Set aside. In a large bowl, toss the green beans with 1 teaspoon olive oil, salt (optional), pepper and garlic. Pour onto prepared baking sheet and roast for 25 minutes or until coo | |
270 | 2017-10-30 23:56:58 | Preheat oven to 350 degrees F. In a medium bowl, whisk together skim milk, yogurt, egg, egg whites, vanilla and ¼ cup Splenda Sugar Blend. Pour mixture through a fine sieve into a small pitcher or liquid cup measure. Line a small casserole pan with | |
271 | 2017-10-30 23:57:01 | Preheat oven to 400 degrees. Coat an 8x8 square baking dish with cooking spray. Set aside. Place zucchini in a clean kitchen towel or doubled up paper towel and squeeze moisture out of the zucchini (as much as possible). Mix zucchini, egg, and ½ ou | |
272 | 2017-10-30 23:57:02 | Preheat oven to 350 degrees. Line muffin tins with muffin papers and spray with cooking spray. Place black beans and water in a food processor and blend for 2-3 minutes, until you reach pumpkin consistency. Set aside. Use a paper towel to wring out excess | |
273 | 2017-10-30 23:57:07 | In a medium sauté pan, simmer carrots in water, covered, for 10 minutes. Remove lid and add remaining ingredients. Turn flame to high and cook until all liquid is reduced. Sauté carrots until caramelized (golden brown). | |
274 | 2017-10-30 23:57:10 | Prepare an indoor or outdoor grill. In a medium bowl, mix together the tomatillo, jalapeno, cilantro, zucchini, lime juice, Stevia and garlic. Mix together and set aside. Pat the scallops dry with a paper towel. Toss them with the olive oil, salt and pepp | 1/2 Carbohydrate, 1 Nonstarchy Vegetable, 2 Lean Protein |
275 | 2017-10-30 23:57:14 | Soak bamboo skewers in warm water for at least 30 minutes. In large bowl, whisk together oregano, garlic, ground black pepper, olive oil, lemon juice and red wine vinegar. Add cubed steak and stir to coat. Marinate for 30 minutes (can be made ahead of tim | 1 Starch, 1/2 Carbohydrate, 3 Lean Protein, 2 Fat |
276 | 2017-10-30 23:57:14 | In a large bowl, toss together the cauliflower, garbanzo beans, celery, parsley, red onion, feta cheese and Kalamata olives. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey and ground black pepper. Pour the dressing over the | 1 Starch, 1/2 Carbohydrate, 1 Nonstarchy Vegetable, 1 Lean Protein, 1 Fat |
277 | 2017-10-30 23:57:19 | In a food processor or blender, puree the cottage cheese. Add to a medium bowl. Add the yogurt, spinach and ranch dressing powder and whisk together. Refrigerate for at least 30 minutes, up to overnight. Serve with assorted vegetables for dipping. | Free food |
278 | 2017-10-30 23:57:24 | Puree the strawberries, mint leaves, lemon juice, and 1/2 cup of the sparkling water in a blender on low speed until smooth, at least 30 seconds. Pour the puree into a serving pitcher. Very slowly pour in the remaining sparkling water. Serve chilled over | Free food |
279 | 2017-10-30 23:57:28 | In a large glass trifle or serving bowl, layer the broccoli, onion, raisins (or dried tart cherries), and cheese. In a small bowl, whisk together the yogurt, vinegar, honey, and mayonnaise. Pour the dressing evenly over the salad. Cover and refrigerate un | 1 Carbohydrate, 1 Vegetable, 1 Fat |
280 | 2017-10-30 23:57:31 | Combine avocado with lemon juice in a nonreactive large bowl. Add berries, oil, vinegar, honey, salt and pepper and combine well. Serve over a bed of arugula or watercress on each side of the four plates. Garnish with pine nuts. | 1 Carbohydrate, 2 Fat |
281 | 2017-10-30 23:57:32 | Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through. While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, c | 2 Lean Protein, 1/2 Fat |
282 | 2017-10-30 23:57:34 | In a salad bowl, mix together all salad ingredients. In a small bowl, whisk together dressing ingredients. Pour dressing over salad and toss to coat. | 1 Fruit, 1 1/2 Fat |
283 | 2017-10-30 23:57:37 | In a small bowl, combine the cinnamon, ground ginger, turmeric, ground black pepper and salt. Add oil and a generous amount of cooking spray to a large sauté pan over high heat. Season both sides of the chicken thighs with the spice mixture. Sear t | 1/2 Fruit, 1 Nonstarchy Vegetable, 2 Lean Protein, 1 Fat |
284 | 2017-10-30 23:57:38 | Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm. Bring a large | |
285 | 2017-10-30 23:57:39 | Preheat oven to 350°F. Prep a large casserole dish with nonstick cooking spray. Heat olive oil in heavy frying pan and add garlic and onion. Cook until onion is soft, stirring constantly. Add the zucchini and sauté for another 1–2 minutes | 1 Nonstarchy Vegetable, 1 Lean Meat, 1 Fat |
286 | 2017-10-30 23:57:40 | Trim the fat from the lamb and cut it into small cubes. Sprinkle with the salt. Prepare a Dutch oven with nonstick cooking spray and heat over medium heat. Brown the cubes of lamb on all sides in the Dutch oven. Remove the lamb and set aside. Brown the on | |
287 | 2017-10-30 23:57:42 | In a large salad bowl, whisk together lemon zest, lemon juice, Dijon mustard, garlic, ground black pepper, Parmesan cheese and olive oil. Trim woody ends off of asparagus and discard. Trim heads off asparagus and toss in the bowl with the salad dressing. | 1 Nonstarchy Vegetable, 1 1/2 Fat |
288 | 2017-10-30 23:57:46 | Add sweet potatoes and 1/2 cup water to a microwave-safe container or steamer with a lid. Microwave for 7-8 minutes or until sweet potatoes are just fork tender. Don't overcook them. While the sweet potatoes are steaming, add olive oil to a large saut&eac | 1/2 Starch, 1 Nonstarchy Vegetable, 1/2 Fat |
289 | 2017-10-30 23:57:49 | Preheat oven to 400° F. Fill a 9x13-inch glass or metal baking dish with 2 inches of water. Cut the ends off the spaghetti squash then cut in half lengthwise. Place the squash cut side down in the pan and bake for 40 minutes. Remove from oven and remo | 2 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat |
290 | 2017-10-30 23:57:52 | Cut spaghetti squash in half lengthwise and remove seeds. Place squash in a microwave-safe baking dish, cut side down. Cover loosely with a lid and leave room to vent. Microwave for 10-15 minutes, rotating every 5 minutes. Squash is done when it’s s | 3 Nonstarchy Vegetable, 2 Lean Protein |
291 | 2017-10-30 23:57:55 | Preheat oven to 375° F. Coat an 8x11-inch glass baking dish with cooking spray. Set aside. Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplan | 1 Starch, 2 Nonstarchy Vegetable, 2 Lean Protein |
292 | 2017-10-30 23:57:57 | Preheat oven to 350° F. Coat a 9x13-inch glass baking dish with cooking spray. Set aside. Place cauliflower florets in a large microwave-safe dish. Pour 1 cup of water over the cauliflower and cover. Microwave for 12 minutes or until cauliflower is te | 1/2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 1/2 Fat |
293 | 2017-10-30 23:58:02 | Preheat oven to 350° F. In a medium bowl, combine flour, basil and pepper. In another medium bowl, combine bread crumbs and Parmesan cheese. In a third medium bowl, add egg whites. Dredge both sides of eggplant slices in flour, then eggs, then bread c | 1 Starch, 1 Nonstarchy Vegetable, 1 Fat |
294 | 2017-10-30 23:58:04 | Place cauliflower in a food processor and process until rice consistency; set aside. Heat 1/2 Tbsp olive oil in a nonstick pan over medium-high heat. Add carrots and scallions and sauté for 5 minutes. Add remaining 1/2 Tbsp olive oil and sesame oil | 2 Nonstarchy Vegetable, 1 Fat |
295 | 2017-10-30 23:58:07 | Rinse and cook the quinoa in 1 cup water for about 10 minutes or until the water is just absorbed. Fluff it and remove it from the heat. Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water. In a small food processor or blender, pure | |
296 | 2017-10-30 23:58:12 | Preheat the oven to 500°F. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. In a small bowl, combine the four dry spices. Place the chicken pieces skin side up on the baking sheet. Sprinkle and rub the spice mixtu | |
297 | 2017-10-30 23:58:15 | Peel bananas and slice into 1/4-inch coins. Place in a bowl and freeze for at least 2 hours. Once bananas are frozen, add the bananas, milk and cocoa powder to blender. Blend until smooth. Fold in the whipped topping. Place mixture in a freezer-safe conta | 1/2 Fruit, 1/2 Carbohydrate |
298 | 2017-10-30 23:58:18 | Preheat oven to 375°F. Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika | 2 Nonstarchy Vegetable, 1 Medium-Fat Protein, 1 Fat |
299 | 2017-10-30 23:58:21 | Cook pasta according to package directions. Drain. Heat olive oil in a skillet over medium-high heat. Add scallops and cook 6-7 minutes, turning once. Remove scallops from pan and cover to keep warm. Add garlic to pan and sauté for 30 seconds. Add | |
300 | 2017-10-30 23:58:26 | Add cooking spray to a large skillet over medium-high heat. Add sausage, onion, bell pepper and garlic. Sauté until onions are starting to caramelize, about 8 minutes. Stir in turmeric and paprika. Add the broth, rice, salt and pepper. Bring to boi | |
recipe_instructions.id | recipe_instructions.ts | recipe_instructions.instructions | recipe_instructions.choices_exchanges |