Recetas (21)
-
- 1 Peach
- 1/3 cup Ketchup
- 1/4 cup Cider Vinegar
- 1 Chipotle in adobo
- 1 pinch Black Pepper
- 8 Country-Style Ribs
- 1 tbsp Salt-Free Chipotle Seasoning
-
- 1 Boneless, skinless, chicken breast (3oz)
- 2 tbsp Olive oil, divided
- 1/4 cup Sliced red onion
- 1 cup Diced yellow squash
- 1/3 cup Dry farro
- 1 tbsp Chopped Parsley
- 1 tbsp Grated Parmesan Cheese
-
- 1/2 cup Olive oil
- 3 clove Garlic, thinly sliced
- 1 tbsp Grated fresh ginger
- 1 Lemon, juice and zest
- 1 Lime, juice and zest
- 16 large Shrimp, deveined with shell intact
- 8 Cippolini onions, peeled
- 8 small Orange or red peppadews
-
- 4 medium Peaches
- 2 cup Coconut Water
- 2 tbsp Honey
- 1/2 tsp Chipotle Chili Powder
- 1/4 cup Plain Low-Fat Greek Yogurt
- 1 1/2 Lime Juice
-
- 1 1/2 cup Cooked Brown Rice
- 2 tbsp Chipotle Seasoning, divided
- 1 can Black Beans (15 oz), drained and rinsed
- 2 Zucchini, cut into sticks
- 4 tbsp Olive Oil, divided
- 1 White Onion, sliced
- 2 cup Sliced white mushrooms
- 2 Whole wheat buns, separated
- 4 slice Fresh mozzarella
-
- 2 Collard Leaves
- 4 tbsp Hummus
- 2 Sliced, hard-boiled eggs
- 2 tbsp Grated Carrots
- 2 radish, sliced
- 3 tbsp Roasted red peppers, chopped
- 1 tbsp Parsley, chopped
- 1 tbsp Crumbled Feta
-
- 5 cup Rice Chex Cereal
- 3/4 cup White chocolate melts or chips
- 1/4 cup Chocolate melts or chips
- 2 oz Cream cheese (room temp)
- 1 1/2 tbsp Milk
- 1 cup Red velvet cake mix
- 1/2 cup Powdered Sugar
-
- 2 Chicken breasts
- 8 oz Baby bok choy
- 1 Lime
- 5 oz Cherries
- 1 bunch Mint
- 3/4 cup Barley
- 1 Chicken stock concentrate
- 1 tsp Juniper berries, ground
- 1 1/2 tbsp Olive oil
-
- 10 oz Sirloin steak
- 1 lb Green cabbage, shredded
- 1 Carrot
- 1 Yellow onion
- 1 bunch Dill
- 2 tbsp Mayonnaise
- 1 tbsp Ketchup
- 2 tbsp White vinegar
- 2 tbsp Pastrami spice blend
-
- 4 medium Pork chop loins
- 4 tsp Hy-Vee hickory house heart of the grill seasoning rub
- 1 3/4 cup Fresh blueberries
- 1 1/4 cup Chopped mango
- 1/2 cup Chopped cucumber
- 1/4 cup Minced red onion
- 3 tbsp Chopped fresh cilantro
- 2 1/2 tbsp Lime juice
- 1/2 tsp Crushed red pepper flakes