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How To make N.Yr.Eve Feast 1. Broiled Vegetable Medley
1/4 c Olive or veg oil
1 tb Rosemary; fresh, chopped
1 Garlic clove; minced
2 md Zucchini
1 sm Eggplant (3/4lb)
1 Red pepper
1 Lemon; in wedges
Boston lettuce leaves Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal. Prefheat broiler. In small cup or bowl combine olive oil, rosemary and minced garlic. (If dried rosemary is used, reduce qty to 1 tsp.) Cut zucchini into long strips 1/2-inch thick. Cut eggplant into rounds 1/2-inch thick. Cut onion into rings 1/2-inch thick. Cut red pepper into
strips 1/2-inch thick. Place vegetables in single layer on large baking sheet. Brush with half the olive oil mixture. Broil 4-inches from heat source 5 minutes. Turn vegetables; brush with remaining olive oil mixture. Broil 4-6 minutes, until vegetables are tender. Sprinkle with salt and pepper to taste, Arrange vegetables on serving platter with lemon wedges. Tuck lettuce leaves under vegetables around platter.
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If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
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1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg
Full Week Meal Prep - 25 Meals for $35 in 60 Minutes
This is part two of videos designed to show you how to lose weight on a budget! Meal prepping is essential to stick to eating healthy throughout your week. Making simple switches from unhealthy food to eating healthy options during your week will help you reach your health and fitness goals AND save money! Not to mention the amount of time you’ll save during the week from only cooking once! This is 25 meals for $35. Enjoy!
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Order our new book PLANT-BASED MEAL PREP here!
You can easily make your favorite comfort foods plant based or vegan! You don't have to be vegan to enjoy this book. EVERYONE needs to eat more plants! :)
Our book features:
-Over 60 plant-based and gluten free recipes for breakfasts, mains, snacks, and desserts
-meal plans
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It has 12 weeks of meal plans of recipes for carnivore diets!
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INGREDIENTS I used in this video:
olive oil
8-12 russet potatoes
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4 garlic cloves
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salt and pepper
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2 cups rice
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2 tomatoes
1 head of lettuce
6 oranges
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1 yellow onion
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STORAGE AND REHEATING:
-All recipes can be stored in the fridge and eaten within 5 days.
-They can be frozen, and thawed in the fridge the night before.
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-OR, you can use a Hot Logic Mini to reheat at your desk at work or in the car if you're on the go! It's a personal portable mini oven.
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Need some new casseroles in the weeknight dinner rotation? These five quick and easy recipes that won’t break the bank are the answer. Nicole makes Texas’ own king ranch casserole, your new favorite side dish French onion mac and cheese, and cabbage roll casserole for when it's time to get adventurous. She even has a new twist on a classic broccoli dish, and she didn’t forget about breakfast, either!
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Get the recipes at:
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00:14 King Ranch Chicken Casserole
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Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Pan Roasted Veggies -- a delicious Brussels sprouts and butternut squash recipe by Caroline Manzo
Looking for an easy winter snack? How about Caroline Manzo's sheet pan vegetables? -- brussels sprouts, butternut squash, and onions (optional!) coated in balsamic vinegar, salt, pepper, some olive oil, and... honey!
THE INGREDIENTS:
1 lb Brussels sprouts - trimmed and sliced in half
1 lb butternut squash cleaned and cut into cubes
Olive oil
Balsamic vinegar
Honey
Kosher salt
Pepper
HOW TO MAKE IT:
-Put it all in a Ziploc bag and coat everything, move it all around in the bag, and put in the refrigerator to marinate for three hours,
-Preheat the oven to 425.
-Spread everything on a sheet pan and bake for 25 minutes
-Pierce with a fork to test for tenderness and to make sure they're done
-Enjoy!
(This video was shot and edited by Chris Manzo)