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recipe.id | recipe.ts | recipe.title | recipe.description | recipe.prep_time | recipe.cook_time | recipe.ingredients | recipe.category_1_x_recipe_id | recipe.recipe_x_recipe_nutrition_facts_id | recipe.recipe_x_recipe_instructions_id | recipe.recipe_x_recipe_image_id |
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51 | 2017-10-30 23:45:00 | Cheesy Mushroom Omelet | 4 minutes | 6 minutes | 6 ounces sliced mushrooms1/8 teaspoon black pepper1/3 cup finely chopped green onion (green and white parts)1 cup egg substitute2 tablespoons crumbled bleu cheese (about 1/4 cup) or 1/4 cup shredded, reduced-fat, sharp cheddar cheese | { "51": { "category_1_x_recipe.id": 51, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "101": { "category_1_x_recipe.id": 101, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"392": {
"recipe_x_recipe_nutrition_facts.id": 392,
"recipe_nutrition_facts.id": 26,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "3 g"
},
"390": {
"recipe_x_recipe_nutrition_facts.id": 390,
"recipe_nutrition_facts.id": 53,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:07",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "2.5 g"
},
"394": {
"recipe_x_recipe_nutrition_facts.id": 394,
"recipe_nutrition_facts.id": 57,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:07",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "5 mg"
},
"388": {
"recipe_x_recipe_nutrition_facts.id": 388,
"recipe_nutrition_facts.id": 60,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "6 g"
},
"393": {
"recipe_x_recipe_nutrition_facts.id": 393,
"recipe_nutrition_facts.id": 65,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "1 g"
},
"396": {
"recipe_x_recipe_nutrition_facts.id": 396,
"recipe_nutrition_facts.id": 148,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:35",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "510 mg"
},
"389": {
"recipe_x_recipe_nutrition_facts.id": 389,
"recipe_nutrition_facts.id": 171,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:46",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "16 g"
},
"395": {
"recipe_x_recipe_nutrition_facts.id": 395,
"recipe_nutrition_facts.id": 177,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:46",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "340 mg"
},
"391": {
"recipe_x_recipe_nutrition_facts.id": 391,
"recipe_nutrition_facts.id": 248,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:09",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "1.4 g"
},
"387": {
"recipe_x_recipe_nutrition_facts.id": 387,
"recipe_nutrition_facts.id": 347,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:47",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "110"
}
} |
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"recipe_instructions.id": 40,
"recipe_instructions.ts": "2017-10-30 23:45:00",
"recipe_instructions.instructions": "Place a small skillet over medium-high heat until hot. Coat with nonstick cooking spray and add mushrooms and pepper. Coat the mushrooms with nonstick cooking spray and cook 4 minutes or until soft, stirring frequently. Add the onions and cook 1 minute lo",
"recipe_instructions.choices_exchanges": "1 Nonstarchy Vegetable, 2 Protein, lean"
}
} |
{ "39": { "recipe_x_recipe_image.id": 39, "recipe_image.id": 39, "recipe_image.ts": "2017-10-30 23:45:00" } } | |
52 | 2017-10-30 23:45:04 | Grilled Vegetable Sandwich | 10 minutes | 20 minutes | 1 cup zucchini slices1 cup yellow squash slices1 cup red pepper slices3 tablespoons reduced-fat balsamic vinaigrette1 garlic clove, mincedcooking spray2 tablespoons prepared pesto4 slices whole-grain bread4 tablespoons freshly shredded reduced-fat cheddar | { "52": { "category_1_x_recipe.id": 52, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "102": { "category_1_x_recipe.id": 102, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"402": {
"recipe_x_recipe_nutrition_facts.id": 402,
"recipe_nutrition_facts.id": 26,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "3 g"
},
"403": {
"recipe_x_recipe_nutrition_facts.id": 403,
"recipe_nutrition_facts.id": 27,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "3 g"
},
"400": {
"recipe_x_recipe_nutrition_facts.id": 400,
"recipe_nutrition_facts.id": 34,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "6.0 g"
},
"404": {
"recipe_x_recipe_nutrition_facts.id": 404,
"recipe_nutrition_facts.id": 57,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:07",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "5 mg"
},
"398": {
"recipe_x_recipe_nutrition_facts.id": 398,
"recipe_nutrition_facts.id": 130,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:34",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "17 g"
},
"401": {
"recipe_x_recipe_nutrition_facts.id": 401,
"recipe_nutrition_facts.id": 221,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:04",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "1.5 g"
},
"397": {
"recipe_x_recipe_nutrition_facts.id": 397,
"recipe_nutrition_facts.id": 397,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:04",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "135"
},
"399": {
"recipe_x_recipe_nutrition_facts.id": 399,
"recipe_nutrition_facts.id": 399,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:04",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "6 g"
},
"405": {
"recipe_x_recipe_nutrition_facts.id": 405,
"recipe_nutrition_facts.id": 405,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:04",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "365 mg"
},
"406": {
"recipe_x_recipe_nutrition_facts.id": 406,
"recipe_nutrition_facts.id": 406,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:04",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "285 gm"
}
} |
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"recipe_x_recipe_instructions.id": 41,
"recipe_instructions.id": 41,
"recipe_instructions.ts": "2017-10-30 23:45:04",
"recipe_instructions.instructions": "Add the zucchini, yellow squash, and red pepper slices to a large bowl. Add in the balsamic dressing and garlic and toss well. Coat a grill pan with cooking spray. Add the vegetables and grill for about 4–5 minutes on each side until tender. Set an ",
"recipe_instructions.choices_exchanges": "1 Starch, 1 Fat"
}
} |
{} | |
53 | 2017-10-30 23:45:10 | Roast Salmon with Dilled Yogurt Tomatoes | 1 1/4 pounds salmon fillet2 teaspoons canola oil1/2 teaspoon dried oregano leaves1/4 teaspoon salt, divided use1/4 teaspoon black pepper, divided use1/4 cup peeled and finely chopped cucumber1 1/2 tablespoons drained capers1/3 cup Greek nonfat yogurt1 tab | { "53": { "category_1_x_recipe.id": 53, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "103": { "category_1_x_recipe.id": 103, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"412": {
"recipe_x_recipe_nutrition_facts.id": 412,
"recipe_nutrition_facts.id": 26,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "3 g"
},
"413": {
"recipe_x_recipe_nutrition_facts.id": 413,
"recipe_nutrition_facts.id": 65,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "1 g"
},
"409": {
"recipe_x_recipe_nutrition_facts.id": 409,
"recipe_nutrition_facts.id": 111,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:29",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "34 g"
},
"408": {
"recipe_x_recipe_nutrition_facts.id": 408,
"recipe_nutrition_facts.id": 320,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:35",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "5 g"
},
"407": {
"recipe_x_recipe_nutrition_facts.id": 407,
"recipe_nutrition_facts.id": 407,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:10",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "305"
},
"410": {
"recipe_x_recipe_nutrition_facts.id": 410,
"recipe_nutrition_facts.id": 410,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:10",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "16 g"
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"411": {
"recipe_x_recipe_nutrition_facts.id": 411,
"recipe_nutrition_facts.id": 411,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:10",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "2.5 g"
},
"414": {
"recipe_x_recipe_nutrition_facts.id": 414,
"recipe_nutrition_facts.id": 414,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:10",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "100 mg"
},
"415": {
"recipe_x_recipe_nutrition_facts.id": 415,
"recipe_nutrition_facts.id": 415,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:10",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "350 mg"
},
"416": {
"recipe_x_recipe_nutrition_facts.id": 416,
"recipe_nutrition_facts.id": 416,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:10",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "650 mg"
}
} |
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"recipe_x_recipe_instructions.id": 42,
"recipe_instructions.id": 42,
"recipe_instructions.ts": "2017-10-30 23:45:10",
"recipe_instructions.instructions": "Preheat oven to 350°F. Meanwhile, place the salmon, skin side down, on a foil-lined baking sheet. Brush the oil over the fish and sprinkle with the oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Combine the remaining ingredients, except th",
"recipe_instructions.choices_exchanges": "1 Vegetable, 4 Lean Protein, 2 Fat"
}
} |
{} | |||
54 | 2017-10-30 23:45:15 | Spiced Lemon Yogurt Chicken Tenders | 8 chicken tenders (or tenderloin), rinsed and patted dry (about 1 pound)1 cup nonfat, plain Greek yogurtGrated rind and juice of a large lemon1 tablespoon paprika1 tablespoon grated gingerroot1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon s | { "54": { "category_1_x_recipe.id": 54, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "104": { "category_1_x_recipe.id": 104, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"424": {
"recipe_x_recipe_nutrition_facts.id": 424,
"recipe_nutrition_facts.id": 18,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:52",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "65 mg"
},
"422": {
"recipe_x_recipe_nutrition_facts.id": 422,
"recipe_nutrition_facts.id": 26,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "3 g"
},
"421": {
"recipe_x_recipe_nutrition_facts.id": 421,
"recipe_nutrition_facts.id": 35,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "0.8 g"
},
"423": {
"recipe_x_recipe_nutrition_facts.id": 423,
"recipe_nutrition_facts.id": 65,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "1 g"
},
"417": {
"recipe_x_recipe_nutrition_facts.id": 417,
"recipe_nutrition_facts.id": 217,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:04",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "175"
},
"418": {
"recipe_x_recipe_nutrition_facts.id": 418,
"recipe_nutrition_facts.id": 320,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:35",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "5 g"
},
"419": {
"recipe_x_recipe_nutrition_facts.id": 419,
"recipe_nutrition_facts.id": 419,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:15",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "30 g"
},
"420": {
"recipe_x_recipe_nutrition_facts.id": 420,
"recipe_nutrition_facts.id": 420,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:15",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "3 g"
},
"425": {
"recipe_x_recipe_nutrition_facts.id": 425,
"recipe_nutrition_facts.id": 425,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:15",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "375 mg"
},
"426": {
"recipe_x_recipe_nutrition_facts.id": 426,
"recipe_nutrition_facts.id": 426,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:15",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "345 mg"
}
} |
{
"43": {
"recipe_x_recipe_instructions.id": 43,
"recipe_instructions.id": 43,
"recipe_instructions.ts": "2017-10-30 23:45:15",
"recipe_instructions.instructions": "Combine all ingredients, except the lemon quarters, in a gallon resealable plastic bag. Seal tightly and toss back and forth until well coated. Refrigerate 8 hours. Heat a grill pan liberally coated with cooking spray over medium-high heat. Remove chicken",
"recipe_instructions.choices_exchanges": "1/2 Carbohydrate, 3 Lean Protein"
}
} |
{ "40": { "recipe_x_recipe_image.id": 40, "recipe_image.id": 40, "recipe_image.ts": "2017-10-30 23:45:15" } } | |||
55 | 2017-10-30 23:45:20 | Socca with Poached Eggs, Roasted Tomatoes, and Fresh Basil | 1 cup chickpea flour 1/2 teaspoon cumin1/4 teaspoon fine sea salt1 cup warm water2 tablespoons extra-virgin olive oil, divided1 tablespoon white wine vinegar8 large eggs1 cup roasted tomatoes 1 cup chopped fresh basil 1/4 teaspoon freshly ground black pep | { "55": { "category_1_x_recipe.id": 55, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "105": { "category_1_x_recipe.id": 105, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"428": {
"recipe_x_recipe_nutrition_facts.id": 428,
"recipe_nutrition_facts.id": 2,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "9 g"
},
"433": {
"recipe_x_recipe_nutrition_facts.id": 433,
"recipe_nutrition_facts.id": 7,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "2 g"
},
"431": {
"recipe_x_recipe_nutrition_facts.id": 431,
"recipe_nutrition_facts.id": 25,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "2.4 g"
},
"432": {
"recipe_x_recipe_nutrition_facts.id": 432,
"recipe_nutrition_facts.id": 26,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "3 g"
},
"427": {
"recipe_x_recipe_nutrition_facts.id": 427,
"recipe_nutrition_facts.id": 139,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:35",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "170"
},
"429": {
"recipe_x_recipe_nutrition_facts.id": 429,
"recipe_nutrition_facts.id": 429,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:20",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "9 g"
},
"430": {
"recipe_x_recipe_nutrition_facts.id": 430,
"recipe_nutrition_facts.id": 430,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:20",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "11 g"
},
"434": {
"recipe_x_recipe_nutrition_facts.id": 434,
"recipe_nutrition_facts.id": 434,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:20",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "185 mg"
},
"435": {
"recipe_x_recipe_nutrition_facts.id": 435,
"recipe_nutrition_facts.id": 435,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:20",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "220 mg"
}
} |
{
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"recipe_x_recipe_instructions.id": 44,
"recipe_instructions.id": 44,
"recipe_instructions.ts": "2017-10-30 23:45:20",
"recipe_instructions.instructions": "Prepare a 10-inch cast-iron skillet about 12 inches from your oven’s heating element and set the oven to broil. In a small bowl, whisk together chickpea flour, cumin, and salt. Slowly stream in water, whisking quickly to eliminate lumps, then stir i",
"recipe_instructions.choices_exchanges": "1/2 Starch, 1 Medium-Fat Protein, 1 Fat"
}
} |
{ "41": { "recipe_x_recipe_image.id": 41, "recipe_image.id": 41, "recipe_image.ts": "2017-10-30 23:45:20" } } | |||
58 | 2017-10-30 23:45:25 | Skillet Tortilla Pizza | 1 (10-inch) spinach flour tortilla1/4 cup pizza sauce1/8 teaspoon dried pepper flakes (optional)1/2 ounce sliced turkey pepperoni, cut in half or 1 ounce extra-lean diced ham1/4 cup thinly sliced red onion1/4 cup thinly sliced green bell pepper1/4 cup cho | { "58": { "category_1_x_recipe.id": 58, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "108": { "category_1_x_recipe.id": 108, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"441": {
"recipe_x_recipe_nutrition_facts.id": 441,
"recipe_nutrition_facts.id": 36,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "2 g"
},
"442": {
"recipe_x_recipe_nutrition_facts.id": 442,
"recipe_nutrition_facts.id": 65,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "1 g"
},
"440": {
"recipe_x_recipe_nutrition_facts.id": 440,
"recipe_nutrition_facts.id": 257,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:12",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "1.3 g"
},
"439": {
"recipe_x_recipe_nutrition_facts.id": 439,
"recipe_nutrition_facts.id": 350,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:47",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "3.5 g"
},
"436": {
"recipe_x_recipe_nutrition_facts.id": 436,
"recipe_nutrition_facts.id": 436,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "95"
},
"437": {
"recipe_x_recipe_nutrition_facts.id": 437,
"recipe_nutrition_facts.id": 437,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "12 g"
},
"438": {
"recipe_x_recipe_nutrition_facts.id": 438,
"recipe_nutrition_facts.id": 438,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "5 g"
},
"443": {
"recipe_x_recipe_nutrition_facts.id": 443,
"recipe_nutrition_facts.id": 443,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "10 mg"
},
"444": {
"recipe_x_recipe_nutrition_facts.id": 444,
"recipe_nutrition_facts.id": 444,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
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59 | 2017-10-30 23:45:28 | Linguine With Artichokes And Capers | 10 minutes | 10 minutes | 8 ounces whole-wheat linguine (use low-carb versions, if desired)6 ounces marinated artichoke hearts, drained and quartered (reserve 1 tablespoon of the marinade)1/4 cup panko breadcrumbs1 teaspoon Italian seasoning2 large jarred roasted red peppers, drai | { "59": { "category_1_x_recipe.id": 59, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "109": { "category_1_x_recipe.id": 109, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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60 | 2017-10-30 23:45:31 | Dijon Chicken and Broccoli and Noodles | 6 ounces dried whole-grain no-yolk noodles 2 1/2 cups chopped broccoli florets 3 tablespoons all-purpose flour 1 teaspoon smoked paprika 1/8 teaspoon cayenne 1 pound chicken tenders, all visible fat discarded 3 teaspoons olive oil, divided use 8 ounces sl | { "60": { "category_1_x_recipe.id": 60, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "110": { "category_1_x_recipe.id": 110, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_instructions.instructions": "Prepare the pasta using the package directions, omitting the salt. Three minutes before the end of the cooking time, stir in the broccoli. Drain in a colander. Set aside. Meanwhile, in a medium shallow dish, stir together the flour, paprika and cayenne. D",
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68 | 2017-10-30 23:45:34 | Lima Beans with Thyme | Beans are a great lean protein source and can make great side dishes. This recipe makes a great side and can also count as some of your starches in a meal. Try it out with baked chicken breast or add it as a topping for a salad! | 1 Tablespoon olive oil 1/4 cup diced onions 2 cups chicken stock 1 pound lima beans Pinch black pepper 2 Tablespoon minced thyme | { "68": { "category_1_x_recipe.id": 68, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "121": { "category_1_x_recipe.id": 121, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_instructions.instructions": "Preheat a pot over medium heat. Add olive oil and then the onions. Sweat onions until they are translucent. Add the chicken stock, lima beans and black pepper. Bring to a simmer. Continue cooking until lima beans are tender, about 20-25 minutes. Toss bean",
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69 | 2017-10-30 23:45:37 | Shrimp and Clam Stew | 4 pounds clams 8 ounces unpeeled shrimp 2 Tablespoon garlic, minced 1 cup white wine 2 Tablespoon olive oil 1/2 cup onions, small dice 1 cup mushrooms, diced 1 cup marinara sauce 1 cup fish stock 1 Tablespoon oregano, minced Pinch pepper | { "69": { "category_1_x_recipe.id": 69, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "119": { "category_1_x_recipe.id": 119, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
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"recipe_nutrition_facts.id": 69,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:16",
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"recipe_nutrition_facts.id": 315,
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"recipe_instructions.instructions": "Wash clams and place in a large stockpot. Add shrimp, garlic, and white wine. Cover. Bring to a simmer and cook clams until all are open; discard those that remain closed. Remove pot from heat and let cool slightly. Remove meat from clams and add to the s",
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70 | 2017-10-30 23:45:41 | Chicken Lover Balsamic Chicken | This chicken recipe features balsamic vinegar and rosemary – a great way to add a lot of flavor without the added salt and sodium. Try out this recipe and add it to your favorite salad recipe like this Salad Greens with Spiced Pecans. | 4 small skinless, boneless chicken breast halves (about 1 pound total) 1 Tablespoon paprika 1 Tablespoon olive oil 1/2 teaspoon snipped fresh rosemary 2 cloves garlic, minced Nonstick cooking spray 1/4 cup red wine or water 3 Tablespoon balsamic vinegar F | { "70": { "category_1_x_recipe.id": 70, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "118": { "category_1_x_recipe.id": 118, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_nutrition_facts.ts": "2017-10-30 23:42:52",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "65 mg"
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
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"recipe_nutrition_facts.value": "60 mg"
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"recipe_nutrition_facts.id": 132,
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"recipe_nutrition_facts.id": 257,
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"recipe_nutrition_facts.value": "1.3 g"
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"recipe_nutrition_facts.id": 301,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:29",
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"recipe_nutrition_facts.id": 483,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:41",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "180"
},
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"recipe_x_recipe_nutrition_facts.id": 485,
"recipe_nutrition_facts.id": 485,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:41",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "24"
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"recipe_nutrition_facts.id": 492,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:41",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "265 mg"
}
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"recipe_instructions.instructions": "If desired, place each chicken breast half between 2 pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4- to 1/2-inch thick. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes",
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71 | 2017-10-30 23:45:47 | Avocado with Pink Grapefruit | 3 ripe Hass avocados, halved, pitted, peeled, and cut into bite-size pieces 1 large pink grapefruit, peeled, membrane removed from each section, pieces halved 4 sprigs cilantro, leaves only Salt and pepper to taste Choices/Exchanges: 1/2 Fruit, 2 Fat | { "71": { "category_1_x_recipe.id": 71, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "120": { "category_1_x_recipe.id": 120, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.id": 38,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.value": "0 mg"
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"recipe_x_recipe_nutrition_facts.id": 498,
"recipe_nutrition_facts.id": 74,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:16",
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"recipe_nutrition_facts.id": 239,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:08",
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"recipe_nutrition_facts.value": "1 g"
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"recipe_nutrition_facts.id": 273,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:16",
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},
"493": {
"recipe_x_recipe_nutrition_facts.id": 493,
"recipe_nutrition_facts.id": 347,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:47",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "110"
},
"496": {
"recipe_x_recipe_nutrition_facts.id": 496,
"recipe_nutrition_facts.id": 350,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:47",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "3.5 g"
}
} |
{
"51": {
"recipe_x_recipe_instructions.id": 51,
"recipe_instructions.id": 51,
"recipe_instructions.ts": "2017-10-30 23:45:47",
"recipe_instructions.instructions": "In a medium bowl, gently toss the avocado and grapefruit pieces, and garnish with cilantro. Serve, lightly seasoned with salt and pepper.",
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}
} |
{ "47": { "recipe_x_recipe_image.id": 47, "recipe_image.id": 47, "recipe_image.ts": "2017-10-30 23:45:47" } } | |||
72 | 2017-10-30 23:45:52 | Brown Rice "Porcupine" Meatballs | This meatball recipe makes a great addition to a hearty meal. Pair it with a side of vegetables like this Broccoli Almodine recipe. | 1 pound lean ground beef (at least 95%) 1 cup cooked brown rice, chilled 1 cup chopped onion 1 teaspoon smoked paprika 1 teaspoon black pepper 1 teaspoon garlic powder 1 egg beaten 16 ounces low-sodium vegetable juice | { "72": { "category_1_x_recipe.id": 72, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "122": { "category_1_x_recipe.id": 122, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"508": {
"recipe_x_recipe_nutrition_facts.id": 508,
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"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "3 g"
},
"504": {
"recipe_x_recipe_nutrition_facts.id": 504,
"recipe_nutrition_facts.id": 71,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:16",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "27 g"
},
"511": {
"recipe_x_recipe_nutrition_facts.id": 511,
"recipe_nutrition_facts.id": 198,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:55",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "710 mg"
},
"505": {
"recipe_x_recipe_nutrition_facts.id": 505,
"recipe_nutrition_facts.id": 220,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:04",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "8 g"
},
"510": {
"recipe_x_recipe_nutrition_facts.id": 510,
"recipe_nutrition_facts.id": 243,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:08",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "160 mg"
},
"503": {
"recipe_x_recipe_nutrition_facts.id": 503,
"recipe_nutrition_facts.id": 291,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:24",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "21 g"
},
"507": {
"recipe_x_recipe_nutrition_facts.id": 507,
"recipe_nutrition_facts.id": 315,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:32",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "6 g"
},
"509": {
"recipe_x_recipe_nutrition_facts.id": 509,
"recipe_nutrition_facts.id": 481,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:37",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "115 mg"
},
"502": {
"recipe_x_recipe_nutrition_facts.id": 502,
"recipe_nutrition_facts.id": 502,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:52",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "265"
},
"506": {
"recipe_x_recipe_nutrition_facts.id": 506,
"recipe_nutrition_facts.id": 506,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:52",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "3.2 g"
}
} |
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"52": {
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"recipe_instructions.ts": "2017-10-30 23:45:52",
"recipe_instructions.instructions": "Preheat oven to 350ºF. Mix bef, rice, onion, seasonings, and beaten egg. Form into 8 meatballs. Place meatballs in baking dish, add the vegetable juice, and bake for 30 minutes. Serve with a green salad dressed with a little olive oil and lemon juice",
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{ "48": { "recipe_x_recipe_image.id": 48, "recipe_image.id": 48, "recipe_image.ts": "2017-10-30 23:45:52" } } | ||
73 | 2017-10-30 23:45:55 | Carrot Ginger Soup with Parsley | 2 pounds of carrots, peeled 2 tablespoons olive oil 2 ounces ginger, peeled, finely grated, and juiced (if desired) Salt and pepper to taste 1/2 cup chopped parsley | { "73": { "category_1_x_recipe.id": 73, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "123": { "category_1_x_recipe.id": 123, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_x_recipe_nutrition_facts.id": 520,
"recipe_nutrition_facts.id": 9,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "75 mg"
},
"518": {
"recipe_x_recipe_nutrition_facts.id": 518,
"recipe_nutrition_facts.id": 27,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "3 g"
},
"512": {
"recipe_x_recipe_nutrition_facts.id": 512,
"recipe_nutrition_facts.id": 31,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "80"
},
"519": {
"recipe_x_recipe_nutrition_facts.id": 519,
"recipe_nutrition_facts.id": 38,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "0 mg"
},
"517": {
"recipe_x_recipe_nutrition_facts.id": 517,
"recipe_nutrition_facts.id": 74,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:16",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "5 g"
},
"516": {
"recipe_x_recipe_nutrition_facts.id": 516,
"recipe_nutrition_facts.id": 153,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:36",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "0.5 g"
},
"513": {
"recipe_x_recipe_nutrition_facts.id": 513,
"recipe_nutrition_facts.id": 245,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:09",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "11 g"
},
"514": {
"recipe_x_recipe_nutrition_facts.id": 514,
"recipe_nutrition_facts.id": 273,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:16",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "1 g"
},
"515": {
"recipe_x_recipe_nutrition_facts.id": 515,
"recipe_nutrition_facts.id": 350,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:47",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "3.5 g"
}
} |
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"53": {
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"recipe_instructions.id": 53,
"recipe_instructions.ts": "2017-10-30 23:45:55",
"recipe_instructions.instructions": "Preheat the oven to 400⁰F for 20 minutes. Scatter the carrots on a baking sheet and brush them with olive oil. Roast until tender and caramelized, about 20 minutes. Working in batches if necessary, transfer the carrots to a blender with 4 cups of water. P",
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}
} |
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74 | 2017-10-30 23:46:00 | Sriracha Clementine Baby Kale | 1 teaspoon grapeseed or safflower oil 1 (5-ounce) package fresh baby kale 3 Tablespoons freshly squeezed clementine juice plus 1 teaspoon clementine zest 1/4 teaspoon sriracha or gochujang sauce 1/8 teaspoon sea salt | { "74": { "category_1_x_recipe.id": 74, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "124": { "category_1_x_recipe.id": 124, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_x_recipe_nutrition_facts.id": 526,
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"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "4 g"
},
"527": {
"recipe_x_recipe_nutrition_facts.id": 527,
"recipe_nutrition_facts.id": 27,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "3 g"
},
"528": {
"recipe_x_recipe_nutrition_facts.id": 528,
"recipe_nutrition_facts.id": 38,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "0 mg"
},
"524": {
"recipe_x_recipe_nutrition_facts.id": 524,
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:34",
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"recipe_nutrition_facts.value": "6 g"
},
"525": {
"recipe_x_recipe_nutrition_facts.id": 525,
"recipe_nutrition_facts.id": 153,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:36",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "0.5 g"
},
"529": {
"recipe_x_recipe_nutrition_facts.id": 529,
"recipe_nutrition_facts.id": 197,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:55",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "380 mg"
},
"521": {
"recipe_x_recipe_nutrition_facts.id": 521,
"recipe_nutrition_facts.id": 377,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:56",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "130"
},
"523": {
"recipe_x_recipe_nutrition_facts.id": 523,
"recipe_nutrition_facts.id": 399,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:04",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "6 g"
},
"522": {
"recipe_x_recipe_nutrition_facts.id": 522,
"recipe_nutrition_facts.id": 522,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:00",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "18 g"
},
"530": {
"recipe_x_recipe_nutrition_facts.id": 530,
"recipe_nutrition_facts.id": 530,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:01",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "795 mg"
}
} |
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"54": {
"recipe_x_recipe_instructions.id": 54,
"recipe_instructions.id": 54,
"recipe_instructions.ts": "2017-10-30 23:46:01",
"recipe_instructions.instructions": "Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Add the kale and clementine juice and zest and sauté by tossing with tongs until just wilted, about 2 minutes. Add the hot sauce and salt and toss to combine. Garnish with a",
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}
} |
{ "50": { "recipe_x_recipe_image.id": 50, "recipe_image.id": 50, "recipe_image.ts": "2017-10-30 23:46:01" } } | |||
75 | 2017-10-30 23:46:05 | Curry-Spiced Chicken Breasts | 3 tablespoons olive oil1 tablespoon curry powder 1 tablespoon grated garlic1 tablespoon grated gingerSalt and pepper to taste 2 pounds boneless and skinless chicken breast (4 halves) | { "75": { "category_1_x_recipe.id": 75, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "125": { "category_1_x_recipe.id": 125, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"538": {
"recipe_x_recipe_nutrition_facts.id": 538,
"recipe_nutrition_facts.id": 38,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "0 mg"
},
"533": {
"recipe_x_recipe_nutrition_facts.id": 533,
"recipe_nutrition_facts.id": 61,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "24 g"
},
"539": {
"recipe_x_recipe_nutrition_facts.id": 539,
"recipe_nutrition_facts.id": 67,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:11",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "60 mg"
},
"531": {
"recipe_x_recipe_nutrition_facts.id": 531,
"recipe_nutrition_facts.id": 217,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:04",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "175"
},
"532": {
"recipe_x_recipe_nutrition_facts.id": 532,
"recipe_nutrition_facts.id": 218,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:04",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "1 g"
},
"535": {
"recipe_x_recipe_nutrition_facts.id": 535,
"recipe_nutrition_facts.id": 221,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:04",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "1.5 g"
},
"537": {
"recipe_x_recipe_nutrition_facts.id": 537,
"recipe_nutrition_facts.id": 250,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:09",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "0 g"
},
"534": {
"recipe_x_recipe_nutrition_facts.id": 534,
"recipe_nutrition_facts.id": 534,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:05",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "1.5 g"
},
"536": {
"recipe_x_recipe_nutrition_facts.id": 536,
"recipe_nutrition_facts.id": 536,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:05",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "0 g"
}
} |
{
"55": {
"recipe_x_recipe_instructions.id": 55,
"recipe_instructions.id": 55,
"recipe_instructions.ts": "2017-10-30 23:46:05",
"recipe_instructions.instructions": "Preheat the broiler to \"High\" for 20 minutes, placing the rack midway in the center of the oven. In a mixing bowl, stir together the olive oil, curry, garlic, and ginger. Season with salt and pepper. Add the chicken and toss until every piece is coated ev",
"recipe_instructions.choices_exchanges": "4 Lean Protein"
}
} |
{ "51": { "recipe_x_recipe_image.id": 51, "recipe_image.id": 51, "recipe_image.ts": "2017-10-30 23:46:05" } } | |||
76 | 2017-10-30 23:46:09 | Turkey Stroganoff | 8 ounces egg noodles 2 teaspoons poppy seed 12 ounces fresh roasted turkey breast, cut into 2 x 1/2-inch strips Salt, to taste 1/2 teaspoon freshly ground black pepper 2 (4 ounces each) Portobello mushrooms 1 small red onion, thinly sliced 1 tablespoon bu | { "76": { "category_1_x_recipe.id": 76, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "126": { "category_1_x_recipe.id": 126, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"546": {
"recipe_x_recipe_nutrition_facts.id": 546,
"recipe_nutrition_facts.id": 7,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "2 g"
},
"545": {
"recipe_x_recipe_nutrition_facts.id": 545,
"recipe_nutrition_facts.id": 26,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "3 g"
},
"543": {
"recipe_x_recipe_nutrition_facts.id": 543,
"recipe_nutrition_facts.id": 162,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:41",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "7 g"
},
"541": {
"recipe_x_recipe_nutrition_facts.id": 541,
"recipe_nutrition_facts.id": 170,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:46",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "31 g"
},
"544": {
"recipe_x_recipe_nutrition_facts.id": 544,
"recipe_nutrition_facts.id": 506,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:52",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "3.2 g"
},
"540": {
"recipe_x_recipe_nutrition_facts.id": 540,
"recipe_nutrition_facts.id": 540,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:09",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "285"
},
"542": {
"recipe_x_recipe_nutrition_facts.id": 542,
"recipe_nutrition_facts.id": 542,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:09",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "25 g"
},
"547": {
"recipe_x_recipe_nutrition_facts.id": 547,
"recipe_nutrition_facts.id": 547,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:09",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "90 mg"
},
"548": {
"recipe_x_recipe_nutrition_facts.id": 548,
"recipe_nutrition_facts.id": 548,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:09",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "205 mg"
}
} |
{
"56": {
"recipe_x_recipe_instructions.id": 56,
"recipe_instructions.id": 56,
"recipe_instructions.ts": "2017-10-30 23:46:09",
"recipe_instructions.instructions": "Cook noodles according to package directions. Toss noodles with poppy seeds and return to empty cooking pot to keep warm. Sprinkle turkey strips with salt and pepper; toss to coat. Remove and discard stems from mushrooms. Cut mushroom caps into quarters a",
"recipe_instructions.choices_exchanges": "2 Starch, 3 Lean Meat"
}
} |
{ "52": { "recipe_x_recipe_image.id": 52, "recipe_image.id": 52, "recipe_image.ts": "2017-10-30 23:46:09" } } | |||
77 | 2017-10-30 23:46:10 | Sausage Stuffed Mushrooms | 18 large cremini mushrooms 3/4 cup plain dry bread crumbs, divided 2 tablespoons grated Parmesan cheese 2 ounces chicken sausage links, casings removed 1 large onion, finely chopped 1 small red bell pepper, finely chopped 2 tablespoons fresh minced parsle | { "77": { "category_1_x_recipe.id": 77, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "127": { "category_1_x_recipe.id": 127, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
"554": {
"recipe_x_recipe_nutrition_facts.id": 554,
"recipe_nutrition_facts.id": 6,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Sugars",
"recipe_nutrition_facts.value": "4 g"
},
"555": {
"recipe_x_recipe_nutrition_facts.id": 555,
"recipe_nutrition_facts.id": 7,
"recipe_nutrition_facts.ts": "2017-10-30 23:42:49",
"recipe_nutrition_facts.key": "Dietary Fiber",
"recipe_nutrition_facts.value": "2 g"
},
"550": {
"recipe_x_recipe_nutrition_facts.id": 550,
"recipe_nutrition_facts.id": 130,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:34",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "17 g"
},
"553": {
"recipe_x_recipe_nutrition_facts.id": 553,
"recipe_nutrition_facts.id": 239,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:08",
"recipe_nutrition_facts.key": "Saturated Fat",
"recipe_nutrition_facts.value": "1 g"
},
"551": {
"recipe_x_recipe_nutrition_facts.id": 551,
"recipe_nutrition_facts.id": 399,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:04",
"recipe_nutrition_facts.key": "Protein",
"recipe_nutrition_facts.value": "6 g"
},
"552": {
"recipe_x_recipe_nutrition_facts.id": 552,
"recipe_nutrition_facts.id": 420,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:15",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "3 g"
},
"556": {
"recipe_x_recipe_nutrition_facts.id": 556,
"recipe_nutrition_facts.id": 443,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
"recipe_nutrition_facts.key": "Cholesterol",
"recipe_nutrition_facts.value": "10 mg"
},
"549": {
"recipe_x_recipe_nutrition_facts.id": 549,
"recipe_nutrition_facts.id": 549,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:10",
"recipe_nutrition_facts.key": "Calories",
"recipe_nutrition_facts.value": "115"
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"557": {
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"recipe_instructions.instructions": "Preheat oven to 400°F. Remove stems from mushrooms and finely chop stems. Mix 2 tablespoons bread crumbs and Parmesan in small bowl. Lightly coat large nonstick skillet with nonstick cooking spray and set over medium heat. Cook sausages until they beg",
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78 | 2017-10-30 23:46:12 | Rutabaga and Carrot Hash | 1 pound peeled rutabaga, quartered and thinly sliced 1/2 pound baking potatoes, peeled and thinly sliced 1 1/2 pounds carrots, peeled and thinly sliced 5 garlic cloves, peeled 1 bay leaf Salt and pepper to taste 2 cups reduced-sodium, low-fat chicken brot | { "78": { "category_1_x_recipe.id": 78, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "128": { "category_1_x_recipe.id": 128, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_nutrition_facts.ts": "2017-10-30 23:42:58",
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"recipe_nutrition_facts.id": 33,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.value": "2 g"
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"recipe_nutrition_facts.id": 38,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "360 mg"
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"recipe_x_recipe_nutrition_facts.id": 563,
"recipe_nutrition_facts.id": 74,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:16",
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"recipe_nutrition_facts.value": "5 g"
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"recipe_nutrition_facts.id": 137,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:34",
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"recipe_nutrition_facts.value": "90 mg"
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"559": {
"recipe_x_recipe_nutrition_facts.id": 559,
"recipe_nutrition_facts.id": 437,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:25",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "12 g"
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"recipe_nutrition_facts.id": 450,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:28",
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"recipe_nutrition_facts.value": "0.2 g"
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"recipe_nutrition_facts.value": "1.5 g"
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"recipe_instructions.ts": "2017-10-30 23:46:12",
"recipe_instructions.instructions": "In a large saucepan combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper to taste, broth and water. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/",
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79 | 2017-10-30 23:46:15 | Porcini Mushroom Sauce for Pasta or Vegetables | 1 1/2 tablespoons extra virgin olive oil 1/4 cup all-purpose flour 4 cups skim milk 1/4 cup dried porcini mushrooms, broken into small pieces 1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper 1/2 freshly chopped Italian parsley | { "79": { "category_1_x_recipe.id": 79, "category_1.id": 6, "category_1.ts": "2017-10-30 05:59:58", "category_1.title": "All of Our Recipes" }, "129": { "category_1_x_recipe.id": 129, "category_1.id": 1, "category_1.ts": "2017-10-30 06:02:25", "category_1.title": "Featured Cookbook Recipes" } } | {
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"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.value": "80"
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"recipe_nutrition_facts.id": 38,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:01",
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"recipe_nutrition_facts.id": 53,
"recipe_nutrition_facts.ts": "2017-10-30 23:43:07",
"recipe_nutrition_facts.key": "Fat",
"recipe_nutrition_facts.value": "2.5 g"
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"574": {
"recipe_x_recipe_nutrition_facts.id": 574,
"recipe_nutrition_facts.id": 250,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:09",
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"recipe_x_recipe_nutrition_facts.id": 573,
"recipe_nutrition_facts.id": 315,
"recipe_nutrition_facts.ts": "2017-10-30 23:44:32",
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"recipe_nutrition_facts.value": "6 g"
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"recipe_nutrition_facts.id": 438,
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"recipe_x_recipe_nutrition_facts.id": 572,
"recipe_nutrition_facts.id": 469,
"recipe_nutrition_facts.ts": "2017-10-30 23:45:34",
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"recipe_nutrition_facts.value": "0.4 g"
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"recipe_x_recipe_nutrition_facts.id": 569,
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"recipe_nutrition_facts.ts": "2017-10-30 23:46:15",
"recipe_nutrition_facts.key": "Carbohydrate",
"recipe_nutrition_facts.value": "20 g"
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"recipe_x_recipe_nutrition_facts.id": 576,
"recipe_nutrition_facts.id": 576,
"recipe_nutrition_facts.ts": "2017-10-30 23:46:15",
"recipe_nutrition_facts.key": "Sodium",
"recipe_nutrition_facts.value": "200 mg"
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"recipe_nutrition_facts.ts": "2017-10-30 23:46:15",
"recipe_nutrition_facts.key": "Potassium",
"recipe_nutrition_facts.value": "220 mg"
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"recipe_instructions.id": 59,
"recipe_instructions.ts": "2017-10-30 23:46:15",
"recipe_instructions.instructions": "Place olive oil in a large saucepan. Heat and add flour. Cook the flour 1-2 minutes until it just begins to turn brown. Slowly whisk in milk. Bring to boil and immediately turn to low. Add porcini. Cook until thickened. Taste and add salt, pepper and pars",
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recipe.id | recipe.ts | recipe.title | recipe.description | recipe.prep_time | recipe.cook_time | recipe.ingredients | recipe.category_1_x_recipe_id | recipe.recipe_x_recipe_nutrition_facts_id | recipe.recipe_x_recipe_instructions_id | recipe.recipe_x_recipe_image_id |