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Recipe Results 117 of 142 pages
Butternut Squash Nachos
Butternut Squash Nachos Ingredients: 4 cups fresh squash or pumpkin, cubed 2 tablespoons olive oil 1/4 teaspoon black pepper 1 13-ounce package blue corn tortilla chips, baked 1 15-ounce can canned, low sodium black beans, drained 1 cup salsa 2 cups low fat mozzarella cheese Optional toppings: diced fresh cilantro, diced green onion, guacamole, fresh
Sparkling Pear Punch
Ingredients: 2 cups pear juice Juice of 1 lemon 1/2 cup sugar 2 liters ginger ale 1 fresh pear, sliced Directions: Pour pear juice into large punch bowl. Add lemon juice. Stir in sugar. Mix in ginger ale and top with fresh sliced pear.
Cool Cucumber Yogurt Dip
Ingredients: 1 cup plain low-fat yogurt 1 cup fat-free sour cream 1 cucumber 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup baby carrots 1 cup broccoli florets Directions: Place the yogurt and sour cream in a medium-sized mixing bowl. Peel
Ranch Dressing
Ingredients: 1⁄2 cup low-fat greek yogurt 2 tablespoons buttermilk or low-fat milk 2 tablespoons olive oil 1 tablespoon white vinegar 1⁄2 teaspoon mustard 1 teaspoon finely chopped onion 1⁄2 teaspoon finely chopped garlic 1 tablespoon finely chopped dill, chives or parsley Directions: Put the yogurt and buttermilk in the mixing bowl and, using a fork
Stuffed Mushrooms
Ingredients: 4 large firm mushrooms 2 C. slightly undercooked white rice 1 C. chicken breast, cubed small 1 red onion 2 T. butter 1/2 C. sour cream 1/4 C. dry vermouth (or white wine) 2 T. fresh tarragon, minced 2 T. fresh flat leaf parsley, minced 1 clove garlic, minced 1 t. salt 1/4 t.
Crostini w/ Cannellini Beans & Micro Herbs
Makes 12 servings – courtesy of Ohio Farm Bureau Federation Ingredients: 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 clove garlic, minced 1 tablespoon each chopped fresh rosemary, thyme and sage Pinch of hot red pepper flakes 1 15-ounce can cannellini beans, drained, reserve liquid 1 tablespoon tomato paste Salt, to taste 2
Best Chicken Salad Stuffed Tomato Crowns
Ingredients: 4 medium sized fresh tomatoes 1/2 cup plain low fat yogurt 2 cups chicken, cooked, shredded and chilled 1/4 cup flat leaf parsley, chopped 1/2 cup celery, small diced 1/2 cup carrots, small diced 1 lemon, juiced 1 small onion, small diced Kosher salt and fresh ground pepper to taste Directions: Rinse tomatoes under
Pimento Cheese Recipe
Pimento Cheese Recipe Ingredients: 8 oz. extra-sharp cheddar, grated with a food processor or hand grater (not pre-grated) ¼ cup softened cream cheese ½ cup jarred pimento or other roasted red peppers, finely diced 3 Tbsp. mayonnaise ½ tsp. red-pepper flakes Salt and black pepper Directions: In a large mixing bowl, place the cheddar in
Dill Dip
Dill Dip Yield: 2 1/3 cups Ingredients: 1 cup mayonnaise 1 1/3 cup sour cream 1 Tbsp. dill weed 1 tsp. minced onion 1/4 tsp. seasoned salt 1 tsp. garlic powder Directions: In a large bowl, combine ingredients. Cover and refrigerate for at least 30 minutes. Serve with cut vegetables.
Fresh Tomato & Strawberry Salsa
Fresh Tomato & Strawberry Salsa Ingredients: 1 pint fresh strawberries, diced 1 pint cherry or grape tomatoes, diced 1/2 cup diced red onion 1 small or medium-size jalapeno pepper, seeded and minced 1 small garlic clove, minced 1/2 cup loosely packed cilantro leaves, roughly chopped 1/4 cup freshly squeezed lime juice 2 Tbsp. honey 1/2
