Vegetable carving material

Vegetable carving material

Search Results for: Vegetable carving material
through. serve the chicken over the vegetables and squeeze the juice from the roasted lemons over the top. 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, vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-lemon-roasted-chicken.aspx
with this combination of poached pears and prunes. this dish can made several days in advance and any leftovers are delicious on yogurt for a special breakfast treat. print prep and cook time: min. servings: ingredients ⁄ c. red wine* ⁄ c. water ⁄ c. honey peppercorns strip of orange zest (use a vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-mulled-wine-poached-fruit.aspx
if you've got eggs in the fridge, you'll never go hungry. poached eggs are a fantastic source of protein and the ideal topper for a vegetable saute, on whole-grain toast alongside a green salad, or on some beans sauteed with garlic and herbs. print prep and cook time: min. servings: ingredients large
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-poached-egg.aspx
caps. top each with spinach leaves, the onion mixture and another mushroom cap. secure with a skewer if desired. 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, vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-portobello-and-roast-beef.aspx
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, other carbs, free. for simplicity's sake, count other carbohydrates (other carbs) as starches. all exchange
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-portobello-mushroom-burgers.aspx
layer with layers of chopped tomato, cheese, scallion and cilantro. serve dip with celery sticks and jicama wedges. 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, ⁄ vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-seven-layer-dip.aspx
to reach a thinner consistency, if desired. spoon the skillet mixture onto doubled tortillas. serve immediately. 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, ⁄ vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-spicy-asian-tacos.aspx
mixture evenly between the shells. divide the remaining lettuce between the shells, and then top each with t. yogurt. 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, vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-taco-salad.aspx
and serve. note: substitute three cherry or grape tomatoes and three chunks of watermelon threaded onto a skewer. 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
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-watermelon-tomato-salad.aspx
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