Ingredient: black pepper

Turkey Stuffed Peppers with Veggies

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 Turkey Stuffed Peppers with Veggies
Be creative! Add other veggies, use different types of green leafies and different types of mushrooms.
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Course Left Overs, Main Dish, Weekday meals
Cuisine American, Grains, Italian, Lean Meats, Low Carb, Turkey
Prep Time 15
Cook Time 45
Servings
Ingredients
  • 4 medium sweet or bell peppers
  • 1 lb ground turkey 93% lean
  • 1 cup cooked brown or wild rice
  • 2 tsp olive oil
  • 1/2 medium onion chopped
  • 2 cups tomatoes chopped
  • 1 cup spinach chopped
  • 1 cup Mushrooms chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 tbsp fresh oregano leaves
  • 1/4 tsp black pepper freshly ground
  • salt to taste (optional)
  • 1 1/8 cup shredded lowfat cheese
Course Left Overs, Main Dish, Weekday meals
Cuisine American, Grains, Italian, Lean Meats, Low Carb, Turkey
Prep Time 15
Cook Time 45
Servings
Ingredients
  • 4 medium sweet or bell peppers
  • 1 lb ground turkey 93% lean
  • 1 cup cooked brown or wild rice
  • 2 tsp olive oil
  • 1/2 medium onion chopped
  • 2 cups tomatoes chopped
  • 1 cup spinach chopped
  • 1 cup Mushrooms chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 tbsp fresh oregano leaves
  • 1/4 tsp black pepper freshly ground
  • salt to taste (optional)
  • 1 1/8 cup shredded lowfat cheese
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Instructions
  1. Preheat oven to 375 degrees
  2. Slice the tops of the peppers off and hollow out, removing the seeds. Chop the tops.
  3. Heat large skillet to medium high heat, add oil and once hot, add turkey. Cook for about 3 minutes.
  4. Add onions, chopped pepper, mushrooms, garlic, herbs and spices. Cook for 5 minutes, stirring occasionally.
  5. Add spinach and tomatoes and reduce heat to simmer. Cook for 5 minutes.
  6. Spoon mixture in a bowl and mix with 1 cup cheese.
  7. Stuff the peppers with the mixture. Place the peppers in a baking dish or smaller oven safe skillet and add 1/4 inch water to the bottom of the pan.
  8. Bake for 15 minutes. Sprinkle remaining cheese on the tops and bake for another 15 minutes.
  9. Garnish with fresh herbs.

Roasted Green Beans with Thyme

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 Roasted Green Beans with Thyme
Best fresh from the garden!
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Course Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 lb Green beans fresh washed, dried, and trimmed
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tbsp thyme leaves fresh
  • 1/4 tsp black pepper ground
  • salt to taste
  • 1 tbsp Asiago, Parmesan or other dry cheese freshly grated (optional)
Course Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 lb Green beans fresh washed, dried, and trimmed
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tbsp thyme leaves fresh
  • 1/4 tsp black pepper ground
  • salt to taste
  • 1 tbsp Asiago, Parmesan or other dry cheese freshly grated (optional)
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Instructions
  1. Preheat oven to 425 degrees
  2. Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
  3. Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
  4. Remove from oven, sprinkle with cheese and serve.

Curried Kale

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 Curried Kale
A fast and simple side dish which compliments everything.
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Course Appetizer, Salad, Side Dish
Cuisine Asian, Low Carb, Vegetarian
Keyword Curried Kale
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 bunch kale cleaned and chopped
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 1 cube veggie bouillon low sodium
  • 1/4 cup white wine dry
  • 1/4 tsp black pepper
Course Appetizer, Salad, Side Dish
Cuisine Asian, Low Carb, Vegetarian
Keyword Curried Kale
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 bunch kale cleaned and chopped
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 1 cube veggie bouillon low sodium
  • 1/4 cup white wine dry
  • 1/4 tsp black pepper
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Instructions
  1. Heat pan on medium high heat. Add oil and sauteé onions and kale until kale is limp.
  2. Stir in garlic, curry, ginger and pepper and cook for 1 minute.
  3. Add the rest of the ingredients, cover, reduce heat to low and cook for 15 minutes.

Black-Eyed Peas Hummus Wrap

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 Black-Eyed Peas Hummus Wrap
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Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Keyword Black-Eyed Peas Hummus Wrap
Servings
Ingredients
  • 1 lb black-eyed peas dried
  • 2 large garlic cloves
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)
Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Keyword Black-Eyed Peas Hummus Wrap
Servings
Ingredients
  • 1 lb black-eyed peas dried
  • 2 large garlic cloves
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)
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Instructions
  1. Rinse peas, cover with water in a large pot and bring to boil. Boil for 2 minutes. Remove from heat and let stand for 90 minutes. Then cook, simmering until tender. Drain and cool.
  2. Place garlic in food processor and chop. Add peas, lemon juice, olive oil, hot sauce, salt and pepper and process until smooth. Add tahini and process until smooth, adding more lemon juice if needed.
  3. Spread 1/2 cup hummus down the center of each wrap. Sprinkle sunflower seeds and carrots. Add greens. Add extra hot sauce or vinegar, as desired. Roll into a wrap and enjoy!!

Asian Beef Salad

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 Asian Beef Salad
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
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Course Left Overs, Lunch, Main Dish, Salad, Side Dish, Weekday meals
Cuisine Asian, Beef, Chicken, Fast and Fresh
Keyword Asian Beef Salad
Servings
Ingredients
  • 2 tbsp dried coriander
  • 1/2 tsp black pepper
  • 1 pound flat iron steak or flank steak
  • Butter Crunch or boston lettuce
  • 1 cucumber sliced
  • 1 small red onion finely sliced
  • 1/2 cup cilantro leaves fresh, chopped
  • 1/2 Thai Basil chopped
  • 2 cups cooked jasmine or brown rice
  • For the Marinade
  • 1 Juiced lime or lemon
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Teriyaki sauce or Hoisin sauce
  • 3 cloves garlic minced
  • +for the dressing=
  • 4 tbsp Fish Sauce
  • 4 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
  • 2 tsp brown sugar
Course Left Overs, Lunch, Main Dish, Salad, Side Dish, Weekday meals
Cuisine Asian, Beef, Chicken, Fast and Fresh
Keyword Asian Beef Salad
Servings
Ingredients
  • 2 tbsp dried coriander
  • 1/2 tsp black pepper
  • 1 pound flat iron steak or flank steak
  • Butter Crunch or boston lettuce
  • 1 cucumber sliced
  • 1 small red onion finely sliced
  • 1/2 cup cilantro leaves fresh, chopped
  • 1/2 Thai Basil chopped
  • 2 cups cooked jasmine or brown rice
  • For the Marinade
  • 1 Juiced lime or lemon
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Teriyaki sauce or Hoisin sauce
  • 3 cloves garlic minced
  • +for the dressing=
  • 4 tbsp Fish Sauce
  • 4 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
  • 2 tsp brown sugar
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Instructions
  1. Mix all ingredients together and coat steak well. Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
  2. For the Dressing Blend all ingredients in a blender or food processor
  3. For the Salad Slice steak as thinly as possible Layer the lettuce, cucumbers, onions (and any other veggies you wish to add) Top with rice and sliced steak Add dressing and toss

Eggplant Parmesan

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 Eggplant Parmesan
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Course Left Overs, Lunch, Main Dish
Cuisine Italian, Mediterranean, Vegetarian
Keyword Eggplant Parmesan
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
  • 3 medium eggplants peeled and sliced into 1/4 inch pieces
  • olive oil
  • bread crumbs Italian seasoned
  • 2 eggs
  • 1/3 cup almond milk or rice milk
  • 2 15 oz jars seasoned tomato paste sauce
  • 16 oz Ricotta
  • 2 cups mozzarella shredded
  • 3/4 cup Parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Course Left Overs, Lunch, Main Dish
Cuisine Italian, Mediterranean, Vegetarian
Keyword Eggplant Parmesan
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
  • 3 medium eggplants peeled and sliced into 1/4 inch pieces
  • olive oil
  • bread crumbs Italian seasoned
  • 2 eggs
  • 1/3 cup almond milk or rice milk
  • 2 15 oz jars seasoned tomato paste sauce
  • 16 oz Ricotta
  • 2 cups mozzarella shredded
  • 3/4 cup Parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper
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Instructions
  1. Preheat oven to 350 degrees.
  2. Mix ricotta, 1 1/2 cups mozarella cheese, salt and pepper.
  3. Beat eggs and mix with milk.
  4. Heat pan over medium heat and add oil till hot.
  5. Dip eggplant slices in egg mixture and then breadcrumbs and pan fry till golden brown on each side.
  6. Add 1 1/2 cup tomato sauce to 1 1/2 quart casserole dish.
  7. Layer fried eggplant slices. Spread 1/2 ricotta mixture.
  8. Shake 1/4 parmesan cheese over ricotta mixture. Repeat once.
  9. Pour over remaining sauce, add remaining eggplant slices, then mozzarella cheese and finally remaining parmesan.
  10. Bake covered for 30 minutes. Remove cover and bake for 15 minutes, until browned.
  11. Let sit for 10 minutes before slicing.

Primo Pasta

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 Primo Pasta
A simple and hearty pasta meal packed with fresh, frozen, or canned vegetables.
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Keyword Primo Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 8 oz whole wheat angel hair broken in half, or thin spaghetti cooked
  • 1 jar kalamata olives pitted, 6oz
  • 1/3 cup sundried tomatoes
  • 8 oz artichoke hearts (canned) chopped
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • basil fresh, chopped or oregano
  • black pepper ground
  • Parmesan cheese fresh grated
Keyword Primo Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 8 oz whole wheat angel hair broken in half, or thin spaghetti cooked
  • 1 jar kalamata olives pitted, 6oz
  • 1/3 cup sundried tomatoes
  • 8 oz artichoke hearts (canned) chopped
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • basil fresh, chopped or oregano
  • black pepper ground
  • Parmesan cheese fresh grated
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Instructions
  1. Pour boiling water over sundried tomatoes and allow to soften for 20 minutes.
  2. Heat pan over medium heat and add oil to heat.
  3. Add all ingredients except the cheese and saute.
  4. Add a dash of cheese and sprig of basil to serve

Breakfast Quiche

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 Breakfast Quiche
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Course Breakfast, Lunch, Side Dish
Cuisine American, Vegetarian
Keyword Breakfast Quiche
Servings
Ingredients
  • 1 tbsp olive oil Extra Virgin
  • 2 cups Yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust
Course Breakfast, Lunch, Side Dish
Cuisine American, Vegetarian
Keyword Breakfast Quiche
Servings
Ingredients
  • 1 tbsp olive oil Extra Virgin
  • 2 cups Yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust
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Instructions
  1. Use a 9″ Pie Plate.
  2. Line with one crust.
  3. Spray pie plate with non-stick spray.
  4. To prepare the filling, heat a large nonstick skillet over medium-high heat.
  5. Add oil to pan; swirl to coat.
  6. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently.
  7. Cool the squash mixture slightly.
  8. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk.
  9. Arrange squash mixture evenly in pan, and sprinkle with 3/4 cup mozzarella cheese.
  10. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set.
  11. Cool for 15 minutes on a wire rack.

White Chicken Chili

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 White Chicken Chili
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
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Course Lunch, Main Dish, Soup
Cuisine American, Chicken, Soup
Keyword White Chicken Chili
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • black pepper to taste
  • 1-2 Tbs. olive oil
Course Lunch, Main Dish, Soup
Cuisine American, Chicken, Soup
Keyword White Chicken Chili
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • black pepper to taste
  • 1-2 Tbs. olive oil
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Instructions
  1. In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
  2. Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
  3. Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
  4. Add kale in the last few minutes and cook until tender. Serve hot.

Veggie Confetti

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 Veggie Confetti
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
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Course Appetizer, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Vegetarian
Keyword Veggie Confetti
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Course Appetizer, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Vegetarian
Keyword Veggie Confetti
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
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Instructions
  1. For the Salad: Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
  2. For the Marinade: Combine marinade ingredients in a small food processor or blender. Mix until smooth

On Track Lifestyles
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Florence, SC 29505

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The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative