Search Results for "Grapes"
Recipe Results 11 of 143 pages
Roasted Cauliflower Tacos
Roasted Cauliflower Tacos Ingredients: 1 head cauliflower, cut into small florets 1 pint cherry or grape tomatoes 2 poblano peppers, cut crosswise into ½-inch thick strips 3 cloves garlic, smashed 3 tablespoons extra virgin olive oil 1 teaspoon chili powder ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup canned (no salt)
Cranberry Pistachio Toppers
Ingredients 1/2 dried cranberries 1/2 port wine or white grape juice 2 tablespoons honey 1 (8 oz.) pkg. cream cheese, softened* 1/2 chopped pistachio nuts, toasted** 2 tablespoons fresh parsley, chopped 1/8 teaspoon salt 1/8 teaspoon pepper crackers Directions In small saucepan, combine cranberries, wine and honey. Bring to simmer. Cook about 5 minutes or
Roasted Vegetables
Ingredients: 1 red onion, peeled and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 2 yellow squash, diced 2 zucchini, diced 4 garlic cloves, peeled and chopped 1 teaspoon olive oil 1⁄4 teaspoon dried thyme 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups grape or cherry tomatoes
Spicy Shrimp Spinach Salad
Ingredients: 1 lb fresh or frozen medium shrimp peeled and deveined 1 1/2 tsp jerk seasoning 1 tbsp olive oil 1 1/2 tsp minced garlic 8 cups torn spinach leaves 1/4 cup chopped red onion 1 cup grape tomatoes Directions: Thaw shrimp, if frozen. You can do this by placing the shrimp under cool running
Christmas Dinner Rolls Wreath
Christmas Dinner Rolls Wreath Ingredients: 1 loaf frozen bread dough, thawed 1 Tbsp. olive oil 1 tsp. salt 1 Tbsp. garlic powder 1/2 cup green pesto 4-5 sprigs fresh rosemary 20 cherry or grape tomatoes Directions: Allow the bread dough to rise to double its size. Form 24 small balls of dough. Roll the balls
Twenty Four Hour Salad
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients for the salad: 2 med. cans pineapple tidbits, drained 1 can pears cut up and drained 1 can apricots, cut up and drained 1 lb. red grapes, cut in half and seeded 1 lb. bag marshmallows cut in half Ingredients for the dressing: 4
Summer Veggie and Shrimp Sauté
Summer Veggie and Shrimp Sauté Ingredients: 3 medium yellow potatoes 2 Tbsp. olive oil 2 cloves garlic (minced) 1 small onion (chopped) 1 medium red bell pepper (coarsely chopped) 1/2 cup white grape juice 1/2 cup water 1 tsp. vinegar 12 ounces frozen jumbo shrimp (peeled and deveined) 1 medium fresh zucchini (cut in small
Potato and Red Pepper Shrimp Sauté
Potato and Red Pepper Shrimp Sauté Ingredients: 3 medium yellow potatoes 2 Tbsp. olive oil 2 cloves garlic (minced) 1 small onion (chopped) 1 medium red bell pepper (coarsely chopped) 1/2 cup white grape juice 1/2 cup water 1 tsp. vinegar 12 oz. frozen jumbo shrimp (peeled and deveined, no-sodium-added) 1 medium fresh zucchini (cut
Venison Burger Bowl
Venison Burger Bowl Ingredients: 8 slices bacon, chopped 1 Tbsp. olive oil 1 pound ground venison (If desired, use a 90:10 mixture of venison to beef) ¼ tsp. sea salt ¼ tsp. ground black pepper ½ tsp. Worcestershire sauce 1 head romaine lettuce, chopped 1 red onion, sliced 1 cup grape tomatoes, halved 1 cup
Colby Cobb Salad
Ingredients For the dressing: 2 cups fat-free plain yogurt, divided 4 large basil leaves 1/4 cup parsley, stems removed 2 tablespoons chopped chives 1 tablespoon lemon juice 1 teaspoon honey 1/8 teaspoon freshly ground pepper 2 tablespoons fat-free mayonnaise 1/2 teaspoon salt (optional) 1/4 teaspoon additional pepper (optional) For the salad: 8 cups chopped romaine
