Recetas (9)
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- Vegetable oil
- 2 eggs
- 3 minced cloves of garlic
- 1 1/4 cup chicken broth
- 1 lb chicken breast diced
- 1 cup diced carrots
- 1 1/2 cup jasmine rice
- 1/2 cups frozen peas thawed
- 3 tablespoons soy sauce
- Calories: 182kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 458mg | Potassium: 221mg | Fiber: 1g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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- 2 tablespoons canola oil
- 2 large onions, peeled, thinly sliced
- 2 green bell peppers, thinly sliced
- 1/2 tablespoon kosher salt
- 1 package (8 ounces) button mushrooms, thinly sliced
- 2 1/2 pounds uncooked shaved steak or chuck roast, thinly sliced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon ground black pepper
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- 1 flour tortilla (12 inches
- 1 cup cooked chicken meat, shredded, divided
- 1/2 package (4 ounces) prepared cheese product, cut in 1/2-inch
- 1 Roma tomato, diced, divided
- 2 scallions, thinly sliced, divided
- 2 corn tostadas, divided
- 1/4 cup shredded Mexican cheese blend
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- 6 uncooked bone-in beef short ribs (about 3 lbs.), trimmed of
- 2 teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided 2 tablespoon olive oil, divid
- 1 onion, peeled, chopped
- 1/2 cup Marsala wine
- 1/2 cup beef broth
- 2 tablespoons brown sugar
- 3 cloves garlic, peeled, minced
- 2 tablespoons fresh thyme, minced, divided
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- 6 frozen boneless skinless chicken breasts (8-12 ounces each
- 2 jars (16 ounces) red salsa
- 1 can (14 ounces) refried beans
- 1 tablespoon kosher salt
- 1/4 cup taco seasoning
- 1/4 bag (4 ounces) tortilla chips, divided
- 1/2 bags (12 ounces) Mexican cheese blend, divided
- Guacamole
- Sour cream
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- 1 table spn raw cocoa
- 1 half bandanna
- 1 teaspoon vanilla
- 1 teaspoon honey
- 1/2 cup yogurt
- 1 tablespoon almond butter
- 1/4 teaspoon cinnamon
- 1 hand ful of ice