Search Results for: Poultry fat
ingredients. gently fill the peach shells with the quinoa mixture. there may be more filling than can fit inside your peaches, so any extra may be served on the side. if you would prefer to have your entree warmed, microwave at medium power for min. nutrition information per serving: calories ( from fat
), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: starch, fruit, protein, fat. gluten-free recipes are prepared without any wheat, barley, rye or triticale. check the label on each ingredient to make sure the brand you are using does...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-month-spiced-stuffed-peaches-with-chickpeas.aspx
salt and cover. shake the mixture together. if the dressing seems too thick, add a spoonful of water and shake again. cut the steak into thin slices and add to the bowl with the other ingredients. add the dressing to the bowl and toss gently to coat. nutrition information per serving: calories ( from fat
), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: ⁄ fruit, ⁄ vegetable, protein, fat. gluten-free recipes are prepared without any wheat, barley, rye or triticale. check the label on each ingredient to make sure the brand you are using...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-month-warm-steak-salad.aspx
let the peppers and scallions keep cooking. let the steak rest for min. remove the vegetables from the grill. cut the peppers into thin strips. slice the steak, against the grain, into ⁄ -in. slices. serve the steak with the peppers and scallions. nutrition information per serving: calories ( from fat
), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: vegetable, protein, fat, other carbs. gluten-free recipes are prepared without any wheat, barley, rye or triticale. check the label on each ingredient to make sure the brand you are...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-balsamic-marinated-flank-steak.aspx
another min. while the fish is cooking, make the onion-corn relish. mix the onion, corn, vinegar, salt and sugar together in a small bowl. when cooked, cut the fish into two serving pieces, discard the dill sprigs (if you wish) and top with the relish. nutrition information per serving: calories ( from fat
), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: ⁄ vegetable, protein, ⁄ fat. for simplicity's sake, count other carbohydrates (other carbs) as starches. all exchange values are approximate. when an optional or additional ingredient...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-trout-pickled-red-onions.aspx