Search Results for "Peach"
Recipe Results 133 of 212 pages
Skillet Goulash
Skillet Goulash Ingredients: 1/2 lb. elbow macaroni 1 1/2 lb. ground beef 1/2 green bell pepper, chopped 1 small onion, chopped 28 oz. jar spaghetti sauce 2 tsp. garlic powder 1 tsp. each salt and pepper 1 cup shredded Cheddar cheese Directions: Cook macaroni according to package directions; drain and cover to keep warm. In
Yorkshire Pudding
Yorkshire Pudding Great served with dishes that have gravy or broths. Ingredients: 4 lg. eggs 1 1/2 cups whole milk 1/2 tsp. coarse salt 1 1/4 cups all-purpose flour 4 Tbsp. vegetable oil Directions: In a blender, combine the eggs, milk, flour and salt. Blend until well combined and place in the refrigerator until ready
Apple Cider Pork Chops
Apple Cider Pork Chops Ingredients: 4 center-cut pork chops, bone in Salt and pepper, to taste 2 Tbsp. canola oil 1 1/2 cups apple cider 3 Tbsp. packed brown sugar 1 Tbsp. whole-grain mustard Directions: Pat pork chops dry with a paper towel; sprinkle both sides with salt and pepper. In a 10-inch skillet, heat
Pea Pod Noodle Bowl
Pea Pod Noodle Bowl Ingredients: 1 14.5 oz. can vegetable or chicken broth 1 Tbsp. finely chopped fresh ginger 1 Tbsp. reduced-sodium soy sauce ½ cup thinly sliced carrots 4 oz. soba noodles 1 cup cubed cooked chicken or turkey 1 cup shredded bok choy ½ cup halved pea pods ⅓ cup sliced radishes ½
Easy Cheesy Enchiladas
Easy Cheesy Enchiladas Enchiladas Ingredients: 1 – 4 oz. package cream cheese 2 cups cooked chicken breast chopped 12 oz. chunky salsa mild 1 cup shredded Mexican blend cheese reduced fat 10 corn tortillas Sauce Ingredients: 2 cups plain yogurt nonfat 1 cup fresh cilantro chopped 1 tsp. ground cumin Directions: Heat cream cheese in
Avocado Alfredo with Zucchini Noodles
Avocado Alfredo with Zucchini Noodles Ingredients: 2 avocados 1/4 cup grated Parmesan cheese (divided) 1/2 Tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. black pepper 1 Tbsp. avocado oil 2 Tbsp. minced garlic 4 cups zucchini noodles 2 Tbsp. chopped fresh parsley Directions: In a blender or food processor, puree the avocado flesh with 2
Fontina and Herb Crescent Rolls
Fontina and Herb Crescent Rolls Ingredients: 1 Tbsp. minced fresh oregano 1 Tbsp. minced fresh rosemary 1 Tbsp. minced fresh thyme 1 tube (8 ounces) refrigerated crescent rolls 2 oz. Fontina cheese, finely shredded (1/2 cup) 1 large egg, lightly beaten Heat oven to 350°F. Line a 15×10-inch baking pan with parchment paper. Combine the
Fish Sandwich Loaf
Ingredients 1 loaf (1 pound) Italian bread 2 packages (7.6 oz each) frozen Cajun blackened grilled fish fillets 3 tablespoons butter, melted 1 teaspoon minced garlic 1/2 cup roasted sweet red peppers, patted dry 1 cup (4 oz) shredded part-skim mozzarella cheese Directions Cut the top half off the loaf of bread; carefully hollow out
B L T Wraps
Ingredients 1 lb. thick sliced bacon, cut into 1 inch pieces 4 (12 inch) flour tortillas 1 cup shredded Cheddar cheese 1/2 head iceberg lettuce, shredded 1 tomato, diced Directions Place bacon in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Place 1 tortilla on microwave-safe plate. Sprinkle tortilla
Cabbage Rolls
Ingredients 2 large heads cabbage (1 shredded) 1 lb. hamburg or ground chuck 1 onion, chopped fine 1 clove garlic, chopped fine 3 eggs 1 1/2 s long-grain rice (uncooked) 6 tomatoes, sliced 1 can vegetable-tomato juice salt and pepper 1/2 Parmesan cheese Directions Fill large pan with salted water (2 tablespoons). Bring to boil.
