Entree

Bistro-Style Beef Tenderloin

On / Entree

Ingredients: 8 ounces beef tenderloin or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 2 steaks 1/4 teaspoon

On / Entree, Recipes, Vegetarian

Number of Servings 6 Ingredients 1 tsp olive oil 1 pkg. (12-oz) Yves Ground Round or Boca Crumbles 2 large

On / Entree, Recipes, Soups

Number of Servings 4 Ingredients 2 cups water 1/2 pound boneless skinless chicken breasts, cut into chunks 7 ounces navy

On / Entree, Holidays, Recipes, Vegetarian

Number of Servings 6 Ingredients 6 medium red or green bell peppers 1 tsp. olive oil ¾ cup finely chopped

On / Entree, Recipes

Number of Servings 2 Ingredients 1/2 teaspoon oil Pinch of salt 1 tablespoon almond flour 4 large zucchinis, sliced with

On / Entree, Recipes, Vegetarian

Number of Servings 8 Ingredients 1 lb. 93% lean beef 3 cloves garlic 1/2 onion 1 tsp olive oil Salt

Number of Servings 8 Ingredients 1 pound zucchini 1 1/2 cups cherry tomatoes, halved 2 tablespoons finely chopped fresh chives

On / Entree, Holidays, Recipes, Salad

Number of Servings 4 Ingredients 1/2 cup wild rice 1 1/2 cup water 1/4 cup chopped green onions 2 tbsp.

On / Entree, Recipes, Soups

Number of Servings 8 Ingredients 1 1/2 cups onion, chopped 1/2 cup green bell pepper, chopped 2 cloves garlic, minced

On / Entree, Recipes, Vegetarian

Number of Servings 4 Ingredients 1 red sweet bell pepper, seeded and cut into 1/2-inch wide strips