Search Results for "Potato"
Recipe Results 113 of 184 pages
Bacon Mini Grilled Cheese
Ingredients: 1 cup (4 ounces) shredded cheddar cheese 1/4 cup bacon bits 2 tablespoons honey mustard 30 thin whole grain crackers 8-10 cherry tomatoes, halved (optional) Directions: Preheat oven to 300°F. In mixing bowl, combine shredded cheese, bacon bits and honey mustard. Lay crackers on baking sheet. Top each cracker with 1 tablespoon of cheese
Pepper Dip
Pepper Dip Ingredients: 2 Green Peppers – medium-sized, chopped 1 Red Pepper – medium-sized, chopped 1 Yellow Pepper – medium-sized, chopped 1/2 lb Zucchini – chopped 4 Tbsp. Olive Oil 4 Tbsp. Black Olives – pitted, coarsely chopped 2 Tomatoes – large, chopped 2 Tbsp. Parsley – fresh, chopped 12 oz. Artichoke Hearts – marinated,
Southwest Green Goddess Wraps
Southwest Green Goddess Wraps Ingredients: 1 ripe avocado 3 tbsp plain Greek yogurt 1 tbsp fresh lime juice 1 green onion, chopped 2 tbsp chopped fresh parsley or cilantro leaves 1/4 tsp each salt and pepper 4 corn tortillas (6 inch) 4 slices southwest style cheese 16 slices English cucumber 1/2 cup chopped plum tomatoes
Italian Broccoli and Pasta
Ingredients: 6 ounces fettucini noodles, uncooked 3 tablespoons green onion (chopped, also called scallions) 2 cups broccoli florets 1/2 teaspoon thyme (dried) 1/2 teaspoon oregano (dried) 1/2 teaspoon black pepper 1 can stewed tomatoes (14.5 ounce) 2/3 tablespoon Parmesan cheese (grated) Directions: Cook noodles according to package instructions (do not include oil or salt), and
Spanish Rice
Ingredients: 1 cup low sodium chicken broth 1 cup instant brown rice 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon oregano 1 (15 ounce) can diced tomatoes (can use Mexican style with green chilies) 1/3 cup corn, (drain and rinse if using canned corn) 1/3 cup black beans (drain and rinse if using
Cheesy Chili Dog Macaroni Bake
Ingredients: 1 cup elbow macaroni 1 can (15 ounce) prepared chili with beans 4 franks, cut into 1/2-inch pieces 1 can (14.5 ounce) diced tomatoes 1 cup (4 ounce) shredded mild cheddar cheese, divided 1 cup crushed corn chips Directions: Preheat oven to 350°. Prepare macaroni according to package directions; drain. Combine chili, franks and
BLT Soup
Ingredients: 8 slices bacon, crisply-cooked 1 (28-ounce) can crushed tomatoes 1 (14 1/2 ounce) can chicken broth 1 (15-ounce) can white beans, (cannellini or navy) 1 1/2 teaspoons Italian seasoning 2 teaspoons balsamic vinegar 1 cup leaf lettuce, shredded 1/4 cup fresh basil, thinly sliced Directions: Coarsely crumble bacon and set aside. In 2-quart saucepan,
Cucumber Yogurt Dip
Ingredients: 2 cups yogurt (plain, low-fat) 2 cucumbers (large, peeled, seeded, and grated) 1⁄2 cup sour cream (nonfat) 1 tablespoon lemon juice 1 tablespoon dill (fresh) 1 garlic clove (chopped) 1 cup cherry tomatoes 1 cup broccoli florets 1 cup carrots (baby) Directions: Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
Squash Salad With Buttermilk Dressing
Ingredients 8 ozs. yellow summer squash, julienned 2 tomatoes, cut into wedges 1/3 broccoli stems, julienned 1/4 buttermilk 1 teaspoon Dijon mustard 1/2 teaspoon dried basil 1/8 teaspoon curry powder 2 cups shredded red cabbage Directions Steam squash until tender, about 12 minutes. Transfer to large bowl. Add tomatoes and broccoli. In small bowl, whisk
Quick Pasta Fagioli
Quick Pasta Fagioli Prep time: 10 minutes Cooking time: 30 minutes Total time:40 minutes Directions: Ingredients: 1 tablespoon olive oil 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped carrots 2 cloves garlic, chopped fine 1/2 teaspoon salt 1/4 teaspoon crushed red pepper (optional) 1/2 cup tomato sauce or crushed tomato 1 can
