Search Results for "Green Beans"
Recipe Results 11 of 42 pages
Dill Beans
Dill Beans Yield: 8 pints Canning Method: Water Bath Ingredients: 2½ lbs. fresh green beans 2½ lbs. fresh yellow beans 3 red bell peppers, in strips 3 yellow hot peppers, in strips 2 bunches fresh dill 5 cups white vinegar 5 cups water ½ cup coarse salt 8 garlic cloves, cleaned 2 Tbsp. ground red
Garden Harvest Soup
Garden Harvest Soup Ingredients: 1 tsp. olive oil 2 cups vegetables (uncooked, chopped, such as any combination of bell peppers, carrots, green beans, summer squash, or zucchini) 1/4 cup onion(s) (finely chopped) 1 tsp. Italian seasoning blend 2 cups low sodium chicken broth 1 cup fresh spinach leaves (loosely packed, coarsely chopped) 1 Tbsp. Parmesan
Tangy Slow Cooker Pot Roast
Ingredients 1 boneless beef chuck roast, about 3 to 4 lbs. 2 teaspoons Hungarian paprika Salt and pepper 2 tablespoons olive oil 1/2 cup beef broth 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth 3 tablespoons balsamic vinegar 1 tablespoon honey or brown sugar 1 can (8 ounces) tomato
Herbed Beef Tenderloin With Holiday Rice
Ingredients Seasoning: 2 teaspoons olive oil 2 cloves garlic, minced 1 1/2 teaspoons dried basil 1 teaspoon coarse grind black pepper 1/2 teaspoon dried rosemary 1 well-trimmed center-cut beef tenderloin roast (2 to 3 lbs.) Holiday Rice: 2 tablespoons butter 3/4 each onion and red bell pepper, chopped 1 clove garlic, minced 1 (9 oz.)
Greek Bean and Vegetable Soup
Greek Bean and Vegetable Soup Ingredients: 1 Tbsp. olive oil 1 cup onion (chopped) 2 cup zucchini (sliced) 1/2 cup celery (sliced) 2 tsp. garlic (minced) 1 cup vegetable broth 1 cup water 3/4 cup canned navy or great northern beans (rinsed and drained) 1 cup canned whole tomatoes (drained) 4 cup ready-to-eat spinach 1/2
Greek Bean and Vegetable Soup
Ingredients: 1 Tablespoon olive oil 1 cup frozen chopped onion 2 cups sliced zucchini 1/2 cup sliced celery 2 teaspoons minced garlic 1 cup low-sodium vegetable broth 1 cup water 3/4 cup canned, no-salt-added navy or great northern beans, rinsed and drained 1 cup canned, low-sodium, no-sugar-added whole tomatoes, drained 4 cups washed, ready-to-eat spinach
Breakfast Lasagna
Ingredients: 2 teaspoons – vegetable oil, divided 3/4 cup – green bell pepper, chopped 1/2 – jalapeño chile, seeded, minced 1/2 teaspoon – ground cumin 1/2 teaspoon – dried oregano leaves 5 – eggs, slightly beaten 1/2 cup – green onions, minced (about 3) + more for serving 1/3 cup – fresh cilantro, minced +
Southwest Breakfast Quiche
Southwest Breakfast Quiche Ingredients: nonstick cooking spray 3 eggs 1/4 cup whole wheat flour 1/2 tsp. baking powder 1/2 cup egg whites or egg substitute 1/4 cup skim milk 1 (7-oz) can canned green chiles 1 cup fat free cottage cheese (whipped in a food processor until smooth) 1 cup shredded cheddar cheese Directions: Preheat
Sloppy Joe Five Ways
Traditional: 1 pound Ground Beef 1 cup finely chopped yellow onion 1 cup finely chopped green, red or yellow bell pepper 1 can (15 ounces) no salt added or regular tomato sauce 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 4 hamburger buns, split, warmed Toppings (optional): Dill pickle slices, coleslaw, American or Cheddar cheese
Mexi-Mac Casserole
Ingredients: 1 package (7 1/4 ounces) macaroni and cheese dinner mix 1 1/2 pounds lean ground beef (90 percent lean) 1 medium onion, finely chopped 2 garlic cloves, minced 1 can (14 1/2 ounces) diced tomatoes with mild green chilies 1 can (4 ounces) chopped green chilies 1 envelope reduced-sodium taco seasoning 2 1/2 cups
