There's no ahead-of-time cooking required in this recipe--everything is prepared in the slow cooker. This chowder gets a pop of color from the sweet potato, red bell pepper, and corn. We recommend ...

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Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 minutes.

Dill Pickle Chicken Salad Macros. When made according to the recipe specifications and served in four servings, the calories are 263, fat 7 grams, carbohydrates 5 grams, and protein 43 grams.

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Thinly slice 1 lemon for garnish. Squeeze enough to get 1 cup of lemon juice. Save the peels and any leftover lemon quarters. In a large jar or pitcher, combine the sugar with the lemon peels.

Red bell peppers are the sweetest and most nutrient-rich. Green ones are more bitter, kind of grassy. Yellow and orange fall somewhere in the middle and are awesome for eye health.

Method. Preparation. Preheat the oven to 220C (200C fan). Mix all the ingredients together in a large bowl, except for the wine, so that all is covered in the olive oil.

Serve topped with barbecue-cooked red peppers and toasted pittas for dipping. Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates ...

Heat 1 tablespoon of the butter in a large ovenproof Dutch oven over medium until foamy. Add 2 of the lamb foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook ...