Lose Weight, Diet, Calories & Recipes
Meal plans, Keto, Carb counts, Nutrition
In a large soup pot, heat the oil over medium heat Add the onion and carrot, cover and cook, stirring occasionally, until softened, about 5 minutes Stir in the allspice, ginger, potato, squash, broth Continue Reading →
In a large soup pot, heat the oil over medium heat Add the onion, squash and garlic Cover and cook until softened, about 10 minutes Stir in the ginger and curry powder, then add the tomatoes, lentils, Continue Reading →
Combine all ingredients in slow cooker Cover and cook on high 1 hour Reduce heat to low and cook 2 to 3 hours Yield: 6 servings Per serving: 267 g water; 184 calories (15% from fat, 19% from protein, Continue Reading →
Melt butter in small skillet Add rice and saute for 10 minutes over low heat Transfer to slow cooker Add all remaining ingredients except chicken to cooker Cover and cook on low 4 to 6 hours One hour Continue Reading →
Preheat the oven to 375° F Line a baking sheet with aluminum foil or parchment paper Cut the squash in half lengthwise; scoop out the seeds and discard Set the squash halves, cut side down, on the pan Continue Reading →
Adjust the oven rack to the center position, and preheat the oven to 400°f Line a baking tray with foil and drizzle it with the olive oil Use a sharp heavy knife to cut the squash in half lengthwise < Continue Reading →
Cook frozen butternut squash chunks in a large saucepan of boiling water according to package directions. Drain and return to pot. Add lentil soup, some packaged shredded coleslaw mix and dried thyme. Continue Reading →
In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. Add 1 to 2 tablespoons water if needed Continue Reading →
Preheat oven to 400°F. On a large baking sheet with sides, toss squash and pears with 1 tablespoon oil and granulated sugar. Season with salt and pepper. Drizzle with water. Roast squash and pears for Continue Reading →
In a soaked 3-quart clay pot or a Dutch oven, combine squash, onion, apple and 1 cup of the broth. Cover pot and place it in a cold oven. Set oven to 450°F; cook until the mixture is soft, about 30 mi Continue Reading →
Add squash, bay leaf, apple, carrots, onion, and broth into the slow cooker. Cover and cook on low for 6 hours. Discard bay leaf and using immersion blender blend until smooth. Add coconut milk, sage, Continue Reading →