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2017-10-30 23:42:49 |
Grilled Lamb Kabobs with Garlic Lemon Vinaigrette |
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LEMON GARLIC VINAIGRETTE Juice of 1 lemon 1/4 cup extra virgin olive oil 1 clove garlic, minced 2 tablespoons fresh oregano or 1/2 teaspoon dried oregano 2 pounds boneless leg of lamb, cut into 2-inch pieces 1 medium zucchini, cut into 2-inch pieces 1 sma |
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2017-10-30 06:02:25 |
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1 |
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1 |
2017-10-30 23:42:49 |
Calories |
280 |
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2 |
<L2> recipe_nutrition_facts
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2 |
2017-10-30 23:42:49 |
Carbohydrate |
9 g |
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3 |
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3 |
2017-10-30 23:42:49 |
Protein |
26 g |
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4 |
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4 |
2017-10-30 23:42:49 |
Fat |
15.0 g |
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5 |
2017-10-30 23:42:49 |
Saturated Fat |
3.9 g |
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6 |
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6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
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7 |
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7 |
2017-10-30 23:42:49 |
Dietary Fiber |
2 g |
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8 |
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8 |
2017-10-30 23:42:49 |
Cholesterol |
80 mg |
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9 |
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9 |
2017-10-30 23:42:49 |
Sodium |
75 mg |
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10 |
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key |
value |
10 |
2017-10-30 23:42:49 |
Potassium |
530 mg |
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2017-10-30 23:42:49 |
Whisk all vinaigrette ingredients together in medium bowl. The vinaigrette will stay together better if whisked rather than shaken. Marinate lamb and vegetables in Lemon Garlic Vinaigrette for at least 1 hour. Preheat grill. Divide vegetables and lamb equ |
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2017-10-30 23:42:49 |
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2 |
2017-10-30 23:42:52 |
Mango Chicken Salad with Jicama |
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2 chicken breasts (16 ounces total), poached, cooled, and diced, or equivalent leftover roast or grilled chicken 1/4 cup finely minced red onion 1 large mango, diced into 1/4-inch pieces 1/2 cup jicama, diced into 1/4-inch pieces 1 cup roughly chopped cil |
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1 |
2017-10-30 06:02:25 |
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11 |
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11 |
2017-10-30 23:42:52 |
Calories |
320 |
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12 |
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12 |
2017-10-30 23:42:52 |
Carbohydrate |
22 g |
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13 |
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13 |
2017-10-30 23:42:52 |
Protein |
33 g |
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14 |
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14 |
2017-10-30 23:42:52 |
Fat |
12.0 g |
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15 |
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15 |
2017-10-30 23:42:52 |
Saturated Fat |
2.1 g |
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16 |
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16 |
2017-10-30 23:42:52 |
Sugars |
14 g |
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17 |
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17 |
2017-10-30 23:42:52 |
Dietary Fiber |
5 g |
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18 |
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18 |
2017-10-30 23:42:52 |
Cholesterol |
65 mg |
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19 |
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19 |
2017-10-30 23:42:52 |
Sodium |
85 mg |
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20 |
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20 |
2017-10-30 23:42:52 |
Potassium |
630 mg |
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2017-10-30 23:42:52 |
Mix chicken, red onion, mango, jicama, cilantro, lime juice, and yogurt. Blend well. Add additional yogurt, if necessary,for desired consistency. Add salt and pepper to taste. Serve over mixed greens and garnish with additional mango, seeds, and cilantro. |
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2017-10-30 23:42:57 |
Broccoli, Mushroom, and Cheddar Omelet |
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2 whole eggs 4 egg whites 1/4 teaspoon fine sea salt 1/8 teaspoon freshly ground pepper 1/2 teaspoon extra virgin olive oil 1/4 cup chopped onion 1/2 cup sliced mushrooms 1 cup frozen chopped broccoli, thawed Nonstick cooking spray 1 1/2 tablespoons reduc |
<L1> category_1_x_recipe
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3 |
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1 |
2017-10-30 06:02:25 |
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21 |
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21 |
2017-10-30 23:42:57 |
Calories |
165 |
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22 |
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22 |
2017-10-30 23:42:58 |
Carbohydrate |
7 g |
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23 |
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23 |
2017-10-30 23:42:58 |
Protein |
18 g |
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24 |
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24 |
2017-10-30 23:42:58 |
Fat |
7.0 g |
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25 |
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25 |
2017-10-30 23:42:58 |
Saturated Fat |
2.4 g |
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26 |
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26 |
2017-10-30 23:42:58 |
Sugars |
3 g |
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27 |
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27 |
2017-10-30 23:42:58 |
Dietary Fiber |
3 g |
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28 |
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28 |
2017-10-30 23:42:58 |
Cholesterol |
190 mg |
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29 |
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29 |
2017-10-30 23:42:58 |
Sodium |
530 mg |
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30 |
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value |
30 |
2017-10-30 23:42:58 |
Potassium |
435 mg |
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2017-10-30 23:43:01 |
Avocado BLT |
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1 ripe medium avocado, halved, pitted, and peeled1 1/2 to 2 tablespoons lemon juice8 reduced-calorie whole-wheat bread, preferably toasted, divided use1/4 cup chopped fresh cilantro1 large tomato, cut into 8 thin slices1/4 teaspoon black pepper1/4 cup ver |
<L1> category_1_x_recipe
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1 |
2017-10-30 06:02:25 |
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37 |
<L2> recipe_nutrition_facts
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27 |
2017-10-30 23:42:58 |
Dietary Fiber |
3 g |
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31 |
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31 |
2017-10-30 23:43:01 |
Calories |
80 |
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32 |
<L2> recipe_nutrition_facts
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32 |
2017-10-30 23:43:01 |
Carbohydrate |
8 g |
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33 |
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33 |
2017-10-30 23:43:01 |
Protein |
2 g |
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34 |
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34 |
2017-10-30 23:43:01 |
Fat |
6.0 g |
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35 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
35 |
2017-10-30 23:43:01 |
Saturated Fat |
0.8 g |
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36 |
<L2> recipe_nutrition_facts
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ts |
key |
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36 |
2017-10-30 23:43:01 |
Sugars |
2 g |
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38 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
38 |
2017-10-30 23:43:01 |
Cholesterol |
0 mg |
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39 |
<L2> recipe_nutrition_facts
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ts |
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value |
39 |
2017-10-30 23:43:01 |
Sodium |
150 mg |
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40 |
<L2> recipe_nutrition_facts
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key |
value |
40 |
2017-10-30 23:43:01 |
Potassium |
360 mg |
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2017-10-30 23:43:01 |
Mash the avocado with the lemon juice in a medium bowl and spread equal amounts on top of 4 of the bread slices. Top with the remaining ingredients, except the bread slices, in the order listed. Top with the remaining bread slices. Cut in half, if desired |
1 Vegetable, 1 Fat |
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2017-10-30 23:43:01 |
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5 |
2017-10-30 23:43:03 |
Pork Pita Pocket |
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3/4 pound boneless pork tenderloin, precut for stir-fry (about 2-inch by 1/2-inch strips)3 tablespoons reduced-fat oil and vinegar dressing1 cup fresh diced cucumber3/4 cup nonfat plain yogurt2 tablespoons fresh diced onion1/2 tablespoon dried dill2 6-inc |
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5 |
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1 |
2017-10-30 06:02:25 |
Featured Cookbook Recipes |
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36 |
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41 |
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41 |
2017-10-30 23:43:03 |
Calories |
435 |
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42 |
<L2> recipe_nutrition_facts
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ts |
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value |
42 |
2017-10-30 23:43:03 |
Carbohydrate |
45.5 g |
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43 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
43 |
2017-10-30 23:43:03 |
Protein |
47.8 g |
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44 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
44 |
2017-10-30 23:43:03 |
Fat |
7.1 g |
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45 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
45 |
2017-10-30 23:43:03 |
Saturated Fat |
1.7 g |
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46 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
46 |
2017-10-30 23:43:03 |
Sugars |
2.3 g |
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47 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
47 |
2017-10-30 23:43:03 |
Dietary Fiber |
5.3 g |
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48 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
48 |
2017-10-30 23:43:03 |
Cholesterol |
111 mg |
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49 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
49 |
2017-10-30 23:43:03 |
Sodium |
508 mg |
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2017-10-30 23:43:03 |
Place pork in a self-sealing plastic bag. Add oil and vinegar dressing. Set aside and let stand while the other ingredients are prepared (about 5 minutes). Mix cucumber, yogurt, onion, and dill together in a bowl. Set aside. Heat a nonstick skillet over m |
2 Starch, 1/2 Fat-Free Milk, 1 Vegetable, 5 Lean Meat |
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2017-10-30 23:43:07 |
Greek Salad |
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5 cups washed ready-to-eat salad8 cherry tomatoes1/2 cup radishes, trimmed and cut into quarters2 tablespoons reduced-fat oil and vinegar dressing1 tablespoon crumbled feta cheese |
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2017-10-30 06:02:25 |
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50 |
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50 |
2017-10-30 23:43:07 |
Calories |
64 |
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51 |
<L2> recipe_nutrition_facts
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ts |
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value |
51 |
2017-10-30 23:43:07 |
Carbohydrate |
9.3 g |
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52 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
52 |
2017-10-30 23:43:07 |
Protein |
3.2 g |
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53 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
53 |
2017-10-30 23:43:07 |
Fat |
2.5 g |
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54 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
54 |
2017-10-30 23:43:07 |
Saturated Fat |
0.9 g |
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55 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
55 |
2017-10-30 23:43:07 |
Sugars |
5.0 g |
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56 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
56 |
2017-10-30 23:43:07 |
Dietary Fiber |
4.1 g |
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57 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
57 |
2017-10-30 23:43:07 |
Cholesterol |
5 mg |
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58 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
58 |
2017-10-30 23:43:07 |
Sodium |
82 mg |
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2017-10-30 23:43:07 |
Place salad in a bowl. Add tomatoes and radishes. Add dressing and toss. Sprinkle feta cheese on top and serve. |
2 Vegetable, 1/2 Fat |
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2017-10-30 23:43:07 |
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2017-10-30 23:43:11 |
Baked Red Snapper with Golden Onions |
A simple baked fish is a delightful dinner, especially with flavorful side dishes such as wild rice or peas. |
10 minutes |
25 Minutes |
2 tablespoons extra-virgin olive oil, divided use1 sweet yellow onion, such as Vidalia or Walla Walla, halved and thinly sliced1 pound red snapper fillets (or use salmon, catfish, or other fillets)1 lemon, juice only (about 1/4 cup)2 teaspoons balsamic vi |
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7 |
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1 |
2017-10-30 06:02:25 |
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<L1> recipe_x_recipe_nutrition_facts
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recipe_nutrition_facts_id |
64 |
<L2> recipe_nutrition_facts
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ts |
key |
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6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
|
59 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
59 |
2017-10-30 23:43:11 |
Calories |
155 |
|
60 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
60 |
2017-10-30 23:43:11 |
Carbohydrate |
6 g |
|
61 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
61 |
2017-10-30 23:43:11 |
Protein |
24 g |
|
62 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
62 |
2017-10-30 23:43:11 |
Fat |
4.0 g |
|
63 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
63 |
2017-10-30 23:43:11 |
Saturated Fat |
0.6 g |
|
65 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
65 |
2017-10-30 23:43:11 |
Dietary Fiber |
1 g |
|
66 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
66 |
2017-10-30 23:43:11 |
Cholesterol |
40 mg |
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67 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
67 |
2017-10-30 23:43:11 |
Sodium |
60 mg |
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68 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
68 |
2017-10-30 23:43:11 |
Potassium |
550 mg |
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2017-10-30 23:43:11 |
(If you are making the rice, start that first.) Preheat the oven to 400°F. Heat a heavy skillet over medium-high heat and add half the oil and all of the onions. Sauté, stirring occasionally, until they are golden brown, about 5–7 minutes |
1 Nonstarchy Vegetable; 3 Protein, lean |
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2017-10-30 23:43:11 |
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8 |
2017-10-30 23:43:16 |
Long Leaf Tex-Mex Chicken Salad Wraps |
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1/3 cup chunky medium salsa1/4 cup light mayonnaise1/4 cup fat-free sour cream1/2 teaspoon ground cumin (optional)2 cups cooked chopped chicken breast1/2 cup diced red onion1 medium poblano chili pepper, diced12 large romaine lettuce leaves1/2 cup chopped |
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8 |
<L2> category_1
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1 |
2017-10-30 06:02:25 |
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39 |
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<L1> recipe_x_recipe_nutrition_facts
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recipe_nutrition_facts_id |
78 |
<L2> recipe_nutrition_facts
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ts |
key |
value |
10 |
2017-10-30 23:42:49 |
Potassium |
530 mg |
|
75 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
27 |
2017-10-30 23:42:58 |
Dietary Fiber |
3 g |
|
69 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
69 |
2017-10-30 23:43:16 |
Calories |
255 |
|
70 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
70 |
2017-10-30 23:43:16 |
Carbohydrate |
13 g |
|
71 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
71 |
2017-10-30 23:43:16 |
Protein |
27 g |
|
72 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
72 |
2017-10-30 23:43:16 |
Fat |
11.0 g |
|
73 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
73 |
2017-10-30 23:43:16 |
Saturated Fat |
2.6 g |
|
74 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
74 |
2017-10-30 23:43:16 |
Sugars |
5 g |
|
76 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
76 |
2017-10-30 23:43:16 |
Cholesterol |
70 mg |
|
77 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
77 |
2017-10-30 23:43:16 |
Sodium |
505 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
7 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
7 |
2017-10-30 23:43:16 |
Combine salsa, mayonnaise, sour cream, and cumin in a medium bowl. Stir in the chicken, onion, and chili peppers. Spoon equal amounts of the chicken mixture down the center of each lettuce leaf. Sprinkle evenly with the cilantro, cheese, and olives. Serve |
2 Vegetable, 3 Lean Protein, 1 1/2 Fat |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
6 |
<L2> recipe_image
id |
ts |
6 |
2017-10-30 23:43:16 |
|
id |
recipe_image_id |
|
9 |
2017-10-30 23:43:19 |
Crunchy Veggie Wraps |
|
10 minutes Nutrition Facts Serving Size: 1 wrap Calories 250 Carbohydrate 32 g Protein 7 g Fat 11.0 g Saturated Fat 2.6 g Sugars 4 g Dietary Fiber 7 g Cholesterol 5 mg Sodium 425 mg Potassium 420 mg This Recipe Serves 8 Ingredients 4 ounces light chive or |
|
4 ounces light chive or vegetable cream cheese or light Laughing Cow garlic and herb spreadable cheese8 whole-wheat tortillas2 cups shredded (matchstick cut) carrots (about 2 carrots)1 avocado, peeled and sliced1–2 cucumbers, peeled and cut into thi |
<L1> category_1_x_recipe
id |
category_1_id |
9 |
<L2> category_1
id |
ts |
title |
1 |
2017-10-30 06:02:25 |
Featured Cookbook Recipes |
|
40 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
84 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
|
86 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
57 |
2017-10-30 23:43:07 |
Cholesterol |
5 mg |
|
82 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
72 |
2017-10-30 23:43:16 |
Fat |
11.0 g |
|
83 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
73 |
2017-10-30 23:43:16 |
Saturated Fat |
2.6 g |
|
79 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
79 |
2017-10-30 23:43:19 |
Calories |
250 |
|
80 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
80 |
2017-10-30 23:43:19 |
Carbohydrate |
32 g |
|
81 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
81 |
2017-10-30 23:43:19 |
Protein |
7 g |
|
85 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
85 |
2017-10-30 23:43:19 |
Dietary Fiber |
7 g |
|
87 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
87 |
2017-10-30 23:43:19 |
Sodium |
425 mg |
|
88 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
88 |
2017-10-30 23:43:19 |
Potassium |
420 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
8 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
8 |
2017-10-30 23:43:19 |
Spread a thin layer of cream cheese or cheese spread on each tortilla. Fill each tortilla with about 1/4 cup shredded carrots, a couple of avocado slices, about 1/4 cup of cucumbers, and 1/4 cup black beans. Combine and whisk together the Caesar dressing |
2 Starch, 1 Lean Protein, 1 1/2 Fat |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
7 |
<L2> recipe_image
id |
ts |
7 |
2017-10-30 23:43:19 |
|
id |
recipe_image_id |
|
10 |
2017-10-30 23:43:22 |
Tacos in a Bowl |
|
|
|
1 teaspoon canola oil12 ounces extra-lean (90% lean) ground beef1/2 cup mild salsa (lowest sodium possible)1 tablespoon smoked paprika6 cups shredded romaine lettuce4 ounces baked corn tortilla chips, coarsely crumbled1/2 cup finely chopped green or diced |
<L1> category_1_x_recipe
id |
category_1_id |
10 |
<L2> category_1
id |
ts |
title |
1 |
2017-10-30 06:02:25 |
Featured Cookbook Recipes |
|
38 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
94 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
|
95 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
17 |
2017-10-30 23:42:52 |
Dietary Fiber |
5 g |
|
89 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
89 |
2017-10-30 23:43:22 |
Calories |
330 |
|
90 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
90 |
2017-10-30 23:43:22 |
Carbohydrate |
34 g |
|
91 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
91 |
2017-10-30 23:43:22 |
Protein |
22 g |
|
92 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
92 |
2017-10-30 23:43:22 |
Fat |
13.0 g |
|
93 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
93 |
2017-10-30 23:43:22 |
Saturated Fat |
3.4 g |
|
96 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
96 |
2017-10-30 23:43:22 |
Cholesterol |
55 mg |
|
97 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
97 |
2017-10-30 23:43:22 |
Sodium |
445 mg |
|
98 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
98 |
2017-10-30 23:43:22 |
Potassium |
725 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
9 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
9 |
2017-10-30 23:43:22 |
Heat the oil in a large skillet over medium-high heat. Cook the beef until browned (draining any fat), stir in the salsa and paprika. Place equal amounts of the lettuce in each of 4 shallow bowls. Spoon equal amounts of the chips into each bowl, top with |
|
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
8 |
<L2> recipe_image
id |
ts |
8 |
2017-10-30 23:43:22 |
|
id |
recipe_image_id |
|
11 |
2017-10-30 23:43:26 |
Grilled Salmon and Avocado Salad |
|
15 minutes |
1 hour 10 minutes |
4 4-oz frozen salmon filets, thawed1 Tablespoon olive oil1 Tablespoon no-salt grill seasoning (Mrs. Dash Steak Grilling Blend)4 cups chopped romaine lettuce1/2 cup thinly sliced red onion1 cucumber, thinly sliced (1 cup of sliced cucumber)1 ripe avocado, |
<L1> category_1_x_recipe
id |
category_1_id |
11 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
463 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
99 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
11 |
2017-10-30 23:42:52 |
Calories |
320 |
|
104 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
36 |
2017-10-30 23:43:01 |
Sugars |
2 g |
|
101 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
61 |
2017-10-30 23:43:11 |
Protein |
24 g |
|
100 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
100 |
2017-10-30 23:43:26 |
Carbohydrate |
10 g |
|
102 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
102 |
2017-10-30 23:43:26 |
Fat |
21 g |
|
103 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
103 |
2017-10-30 23:43:26 |
Saturated Fat |
3.6 g |
|
105 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
105 |
2017-10-30 23:43:26 |
Dietary Fiber |
4 g |
|
106 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
106 |
2017-10-30 23:43:26 |
Cholesterol |
60 mg |
|
107 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
107 |
2017-10-30 23:43:26 |
Sodium |
260 mg |
|
108 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
108 |
2017-10-30 23:43:26 |
Potassium |
790 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
10 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
10 |
2017-10-30 23:43:26 |
Preheat an indoor or outdoor grill. Pat the thawed salmon filets dry with a paper towel. Brush each side with the olive oil and season with the no-salt grill seasoning. Grill the salmon filets on each side for 4-5 minutes, or until just cooked through. Se |
Nonstarchy Vegetable, 3 Lean Protein, 3 Fat |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
9 |
<L2> recipe_image
id |
ts |
9 |
2017-10-30 23:43:26 |
|
id |
recipe_image_id |
|
12 |
2017-10-30 23:43:29 |
Pesto Chicken Kabobs |
|
20 minutes |
7 minutes |
8 bamboo skewers 1 Tablespoon olive oil2 cloves garlic, minced1 cup packed fresh basil leaves (1 bunch of basil)1/4 cup pine nuts, toasted1/8 teaspoon ground black pepper2 Tablespoons freshly grated Parmesan cheese1 1/4 pounds boneless, skinless chicken b |
<L1> category_1_x_recipe
id |
category_1_id |
12 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
468 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
110 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
2 |
2017-10-30 23:42:49 |
Carbohydrate |
9 g |
|
114 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
|
116 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
8 |
2017-10-30 23:42:49 |
Cholesterol |
80 mg |
|
115 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
27 |
2017-10-30 23:42:58 |
Dietary Fiber |
3 g |
|
109 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
109 |
2017-10-30 23:43:29 |
Calories |
290 |
|
111 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
111 |
2017-10-30 23:43:29 |
Protein |
34 g |
|
112 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
112 |
2017-10-30 23:43:29 |
Fat |
14 g |
|
113 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
113 |
2017-10-30 23:43:29 |
Saturated Fat |
2.3 g |
|
117 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
117 |
2017-10-30 23:43:29 |
Sodium |
120 mg |
|
118 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
118 |
2017-10-30 23:43:29 |
Potassium |
830 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
11 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
11 |
2017-10-30 23:43:29 |
Soak the bamboo skewers in warm water for at least 30 minutes. Preheat an indoor or outdoor grill. While the skewers are soaking, blend the olive oil, garlic, basil, pine nuts, black pepper and parmesan cheese in a blender or food processor. Thread altern |
2 Nonstarchy Vegetable, 4 Lean Protein, 1 Fat |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
10 |
<L2> recipe_image
id |
ts |
10 |
2017-10-30 23:43:29 |
|
id |
recipe_image_id |
|
13 |
2017-10-30 23:43:31 |
Summer Chicken Spring Rolls |
|
20 minutes Nutrition Facts Serving Size: 2 rolls Calories 280 Carbohydrate 24 g Protein 23 g Fat 9 g Saturated Fat 2 g Sugars 2 g Dietary Fiber 2 g Cholesterol 60 mg Sodium 430 mg Potassium 310 mg This Recipe Serves 4 Ingredients 1 cup cabbage, shredded2 |
|
1 cup cabbage, shredded2 cups cooked chicken, shredded1/2 cup cucumber, peeled, seeded and diced1/4 cup cilantro chopped1/2 cup shitake mushrooms, sliced thin1 green onion, chopped8 medium spring roll skins (about 8 5/8” diameter or 1/2 oz) For dipp |
<L1> category_1_x_recipe
id |
category_1_id |
13 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
471 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
119 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
1 |
2017-10-30 23:42:49 |
Calories |
280 |
|
125 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
7 |
2017-10-30 23:42:49 |
Dietary Fiber |
2 g |
|
124 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
36 |
2017-10-30 23:43:01 |
Sugars |
2 g |
|
126 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
106 |
2017-10-30 23:43:26 |
Cholesterol |
60 mg |
|
120 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
120 |
2017-10-30 23:43:31 |
Carbohydrate |
24 g |
|
121 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
121 |
2017-10-30 23:43:31 |
Protein |
23 g |
|
122 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
122 |
2017-10-30 23:43:31 |
Fat |
9 g |
|
123 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
123 |
2017-10-30 23:43:31 |
Saturated Fat |
2 g |
|
127 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
127 |
2017-10-30 23:43:31 |
Sodium |
430 mg |
|
128 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
128 |
2017-10-30 23:43:31 |
Potassium |
310 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
12 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
12 |
2017-10-30 23:43:31 |
In a medium bowl combine cabbage, chicken, cucumbers, cilantro, mushrooms and green onion. In a small bowl, whisk together dipping sauce ingredients. Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/ |
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|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
11 |
<L2> recipe_image
id |
ts |
11 |
2017-10-30 23:43:31 |
|
id |
recipe_image_id |
|
14 |
2017-10-30 23:43:34 |
Slow-Cooker Hawaiian Pork Tacos |
|
10 minutes |
8 hours |
3 3/4 lb lean boneless pork shoulder/Boston butt roast1/2 tsp ground black pepper1/4 tsp ground ginger1 tsp cumin1 medium onion, sliced2 cloves garlic, minced8 oz pineapple juice1 cup white wine11 corn tortillas, warmed1 cup shredded lettuce |
<L1> category_1_x_recipe
id |
category_1_id |
14 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
290 |
<L2> category_1
id |
ts |
title |
4 |
2017-10-30 06:04:20 |
Gluten-Free Recipes |
|
495 |
<L2> category_1
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ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
135 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
7 |
2017-10-30 23:42:49 |
Dietary Fiber |
2 g |
|
134 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
26 |
2017-10-30 23:42:58 |
Sugars |
3 g |
|
129 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
129 |
2017-10-30 23:43:34 |
Calories |
270 |
|
130 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
130 |
2017-10-30 23:43:34 |
Carbohydrate |
17 g |
|
131 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
131 |
2017-10-30 23:43:34 |
Protein |
37 g |
|
132 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
132 |
2017-10-30 23:43:34 |
Fat |
6 g |
|
133 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
133 |
2017-10-30 23:43:34 |
Saturated Fat |
1.8 g |
|
136 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
136 |
2017-10-30 23:43:34 |
Cholesterol |
95 mg |
|
137 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
137 |
2017-10-30 23:43:34 |
Sodium |
90 mg |
|
138 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
138 |
2017-10-30 23:43:34 |
Potassium |
690 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
13 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
13 |
2017-10-30 23:43:34 |
Place 3.75 lb lean boneless pork shoulder/Boston butt roast in a slow-cooker. Sprinkle meat with pepper, ginger and cumin. Add onion and garlic on top of roast. Pour pineapple juice and wine over roast. Cover and cook on high for 7-8 hours. Drain liquid a |
1 Starch, 4 Lean Protein |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
12 |
<L2> recipe_image
id |
ts |
12 |
2017-10-30 23:43:34 |
|
id |
recipe_image_id |
|
15 |
2017-10-30 23:43:35 |
Miso Glazed Cod |
|
15 minutes |
5 minutes |
Nonstick cooking spray1 lb white fish such as cod, sea bass or orange roughy1 Tbsp toasted sesame oil, divided1 Tbsp powdered instant miso soup mix, powder only1/4 tsp ground black pepper4 cups shredded napa cabbage2 cloves garlic, grated or minced2 cups |
<L1> category_1_x_recipe
id |
category_1_id |
15 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
496 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
144 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
|
145 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
7 |
2017-10-30 23:42:49 |
Dietary Fiber |
2 g |
|
140 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
32 |
2017-10-30 23:43:01 |
Carbohydrate |
8 g |
|
141 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
61 |
2017-10-30 23:43:11 |
Protein |
24 g |
|
139 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
139 |
2017-10-30 23:43:35 |
Calories |
170 |
|
142 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
142 |
2017-10-30 23:43:35 |
Fat |
4.5 g |
|
143 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
143 |
2017-10-30 23:43:35 |
Saturated Fat |
0.7 g |
|
146 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
146 |
2017-10-30 23:43:35 |
Cholesterol |
50 mg |
|
147 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
147 |
2017-10-30 23:43:35 |
Sodium |
230 mg |
|
148 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
148 |
2017-10-30 23:43:35 |
Potassium |
510 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
14 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
14 |
2017-10-30 23:43:35 |
Preheat oven to broil. Place a rack in the middle of the oven. Coat a baking sheet with cooking spray. Cut the fish into 4 4-oz portions and arrange on the prepared baking sheet. In a small bowl, mix together 1 1/2 tsp of sesame oil and the miso soup mix |
2 Nonstarchy Vegetable, 3 Lean Protein |
|
id |
recipe_instructions_id |
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<L1> recipe_x_recipe_image
id |
recipe_image_id |
13 |
<L2> recipe_image
id |
ts |
13 |
2017-10-30 23:43:35 |
|
id |
recipe_image_id |
|
16 |
2017-10-30 23:43:36 |
Braised Fennel and White Beans |
|
15 minutes |
1 hour 10 minutes |
Nonstick cooking spray2 medium fennel bulbs (11 oz each), stems and fronds removed, cut into eighths 1 medium yellow onion, thinly sliced1 Tbsp olive oil1 cup fat-free, low-sodium chicken broth2 Tbsp red wine vinegar1/8 tsp salt1/4 tsp ground black pepper |
<L1> category_1_x_recipe
id |
category_1_id |
16 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
497 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
154 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
6 |
2017-10-30 23:42:49 |
Sugars |
4 g |
|
156 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
38 |
2017-10-30 23:43:01 |
Cholesterol |
0 mg |
|
149 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
139 |
2017-10-30 23:43:35 |
Calories |
170 |
|
157 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
147 |
2017-10-30 23:43:35 |
Sodium |
230 mg |
|
150 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
150 |
2017-10-30 23:43:36 |
Carbohydrate |
26 g |
|
151 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
151 |
2017-10-30 23:43:36 |
Protein |
8 g |
|
152 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
152 |
2017-10-30 23:43:36 |
Fat |
4 g |
|
153 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
153 |
2017-10-30 23:43:36 |
Saturated Fat |
0.5 g |
|
155 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
155 |
2017-10-30 23:43:36 |
Dietary Fiber |
8 g |
|
158 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
158 |
2017-10-30 23:43:36 |
Potassium |
850 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
15 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
15 |
2017-10-30 23:43:36 |
Preheat oven to 375°F. Coat a 9x13-inch baking dish with cooking spray Arrange the fennel and onion in the bottom of the prepared baking dish. Pour the olive oil, broth and vinegar over the fennel and onion, and season with salt and pepper. Bake for 1 |
1 Starch, 2 Nonstarchy Vegetable, 1/2 Fat |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
14 |
<L2> recipe_image
id |
ts |
14 |
2017-10-30 23:43:36 |
|
id |
recipe_image_id |
|
17 |
2017-10-30 23:43:41 |
Slow-Cooker Beef Stew |
|
20 minutes |
8 hours |
3 Tbsp flour1 lb lean beef stew meat (such as round), visible fat trimmed and cut into 1-inch cubes1 Tbsp olive oil3 cups fat-free, low-sodium beef broth1 cup water3 large carrots, chopped8 oz mushrooms, sliced1 large sweet potato, peeled and cubed1 onion |
<L1> category_1_x_recipe
id |
category_1_id |
17 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
512 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
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<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
163 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
15 |
2017-10-30 23:42:52 |
Saturated Fat |
2.1 g |
|
165 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
27 |
2017-10-30 23:42:58 |
Dietary Fiber |
3 g |
|
164 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
74 |
2017-10-30 23:43:16 |
Sugars |
5 g |
|
168 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
138 |
2017-10-30 23:43:34 |
Potassium |
690 mg |
|
166 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
146 |
2017-10-30 23:43:35 |
Cholesterol |
50 mg |
|
159 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
159 |
2017-10-30 23:43:41 |
Calories |
220 |
|
160 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
160 |
2017-10-30 23:43:41 |
Carbohydrate |
19 g |
|
161 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
161 |
2017-10-30 23:43:41 |
Protein |
21 g |
|
162 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
162 |
2017-10-30 23:43:41 |
Fat |
7 g |
|
167 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
167 |
2017-10-30 23:43:41 |
Sodium |
180 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
16 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
16 |
2017-10-30 23:43:41 |
Place the flour in a large resealable plastic bag. Add beef and toss to coat. Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned. Transfer beef and all remaining ingredients to a large slow |
1 Starch, 1 Nonstarchy Vegetable, 3 Lean Protein |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
15 |
<L2> recipe_image
id |
ts |
15 |
2017-10-30 23:43:41 |
|
id |
recipe_image_id |
|
18 |
2017-10-30 23:43:46 |
Sloppy Janes |
|
10 minutes |
20 minutes |
Nonstick cooking spray1 medium onion, peeled and diced1 medium red bell pepper, seeded and diced1 clove garlic, minced1 lb lean (93% fat-free) ground turkey 1 Tbsp tomato paste2 Tbsp Dijon mustard1 Tbsp hot sauce2 cups no-salt-added canned crushed tomatoe |
<L1> category_1_x_recipe
id |
category_1_id |
18 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
510 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
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<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
175 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
17 |
2017-10-30 23:42:52 |
Dietary Fiber |
5 g |
|
169 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
79 |
2017-10-30 23:43:19 |
Calories |
250 |
|
178 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
148 |
2017-10-30 23:43:35 |
Potassium |
510 mg |
|
172 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
162 |
2017-10-30 23:43:41 |
Fat |
7 g |
|
170 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
170 |
2017-10-30 23:43:46 |
Carbohydrate |
31 g |
|
171 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
171 |
2017-10-30 23:43:46 |
Protein |
16 g |
|
173 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
173 |
2017-10-30 23:43:46 |
Saturated Fat |
1.6 g |
|
174 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
174 |
2017-10-30 23:43:46 |
Sugars |
10 g |
|
176 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
176 |
2017-10-30 23:43:46 |
Cholesterol |
45 mg |
|
177 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
177 |
2017-10-30 23:43:46 |
Sodium |
340 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
17 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
17 |
2017-10-30 23:43:46 |
Add cooking spray to a nonstick sauté pan over medium-high heat. Add onion, red bell pepper and garlic. Sauté for 5 minutes, stirring frequently. Add turkey and sauté 5-7 minutes, stirring frequently until turkey is just cooked throug |
1 1/2 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
16 |
<L2> recipe_image
id |
ts |
16 |
2017-10-30 23:43:46 |
|
id |
recipe_image_id |
|
19 |
2017-10-30 23:43:50 |
Croque Madame with Arugula Salad |
|
15 minutes |
15 minutes |
Nonstick cooking spray1 Tbsp olive oil1 Tbsp flour1 cup fat-free milk1/16 tsp (pinch) nutmeg1/4 tsp ground black pepper1 Tbsp Dijon mustard1 cup packed baby spinach4 slices hearty whole grain bread (1.5 oz per slice)8 slices (8 oz) no-salt-added, oven roa |
<L1> category_1_x_recipe
id |
category_1_id |
19 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
514 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
185 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
17 |
2017-10-30 23:42:52 |
Dietary Fiber |
5 g |
|
187 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
127 |
2017-10-30 23:43:31 |
Sodium |
430 mg |
|
180 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
150 |
2017-10-30 23:43:36 |
Carbohydrate |
26 g |
|
179 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
179 |
2017-10-30 23:43:50 |
Calories |
340 |
|
181 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
181 |
2017-10-30 23:43:50 |
Protein |
35 g |
|
182 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
182 |
2017-10-30 23:43:50 |
Fat |
13 g |
|
183 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
183 |
2017-10-30 23:43:50 |
Saturated Fat |
3.8 g |
|
184 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
184 |
2017-10-30 23:43:50 |
Sugars |
7 g |
|
186 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
186 |
2017-10-30 23:43:50 |
Cholesterol |
235 mg |
|
188 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
188 |
2017-10-30 23:43:50 |
Potassium |
570 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
18 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
18 |
2017-10-30 23:43:50 |
Preheat oven to broil. Coat a baking sheet with cooking spray. Set aside. Add olive oil to a saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the milk while whisking. Add the nutmeg, pepper and Dijon mustard. Brin |
1 1/2 Starch, 4 Lean Protein, 1 Fat |
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
17 |
<L2> recipe_image
id |
ts |
17 |
2017-10-30 23:43:50 |
|
id |
recipe_image_id |
|
20 |
2017-10-30 23:43:55 |
Asian Tofu Stir-Fry |
|
5 minutes |
15 minutes |
4 tsp olive oil, divided12 oz firm tofu, drained and cut into 1-inch cubes2 Tbsp reduced-sodium soy sauce, divided2 (12-oz) bags fresh stir-fry vegetables (carrots, broccoli and snow peas)1 cup fat-free, low-sodium chicken broth2 cups cooked brown rice |
<L1> category_1_x_recipe
id |
category_1_id |
20 |
<L2> category_1
id |
ts |
title |
3 |
2017-10-30 06:03:49 |
Budget-Friendly Recipes |
|
294 |
<L2> category_1
id |
ts |
title |
4 |
2017-10-30 06:04:20 |
Gluten-Free Recipes |
|
523 |
<L2> category_1
id |
ts |
title |
6 |
2017-10-30 05:59:58 |
All of Our Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_recipe_nutrition_facts
id |
recipe_nutrition_facts_id |
189 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
1 |
2017-10-30 23:42:49 |
Calories |
280 |
|
196 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
38 |
2017-10-30 23:43:01 |
Cholesterol |
0 mg |
|
195 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
85 |
2017-10-30 23:43:19 |
Dietary Fiber |
7 g |
|
192 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
122 |
2017-10-30 23:43:31 |
Fat |
9 g |
|
193 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
173 |
2017-10-30 23:43:46 |
Saturated Fat |
1.6 g |
|
194 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
184 |
2017-10-30 23:43:50 |
Sugars |
7 g |
|
190 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
190 |
2017-10-30 23:43:55 |
Carbohydrate |
37 g |
|
191 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
191 |
2017-10-30 23:43:55 |
Protein |
15 g |
|
197 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
197 |
2017-10-30 23:43:55 |
Sodium |
380 mg |
|
198 |
<L2> recipe_nutrition_facts
id |
ts |
key |
value |
198 |
2017-10-30 23:43:55 |
Potassium |
710 mg |
|
id |
recipe_nutrition_facts_id |
|
<L1> recipe_x_recipe_instructions
id |
recipe_instructions_id |
19 |
<L2> recipe_instructions
id |
ts |
instructions |
choices_exchanges |
19 |
2017-10-30 23:43:55 |
In a large nonstick skillet or wok, heat 2 tsp olive oil over medium-high heat. Add tofu and sauté until golden brown on all sides. Add 1 Tbsp soy sauce and sauté for 1 more minute. Remove from pan. Add remaining 2 tsp olive oil to skillet a |
|
|
id |
recipe_instructions_id |
|
<L1> recipe_x_recipe_image
id |
recipe_image_id |
18 |
<L2> recipe_image
id |
ts |
18 |
2017-10-30 23:43:55 |
|
id |
recipe_image_id |
|