Search Results for "Peppers"
Recipe Results 137 of 322 pages
Hasselback Chicken
Hasselback Chicken Ingredients: ¼ cup fresh spinach ¼ cup ricotta cheese 2 chicken breasts ¼ cup parmesan or cheddar cheese 1 tsp. paprika 1 tsp. garlic powder To taste salt To taste pepper Directions: Cook the spinach on medium heat in a splash of oil for 3 to 5 minutes until it is slightly wilted.
Sheet Pan Breakfast
Sheet Pan Breakfast Ingredients: 6 uncooked breakfast sausages 6 slices bacon 8 oz. small cremini mushrooms, halved or quartered if large 16 cherry tomatoes, halved 2 cloves garlic, finely chopped 1 Tbsp. olive oil To taste salt and pepper 4 lg. eggs 1/2 cup flat-leaf parsley, chopped For serving toast Directions: Heat oven to 400
Pumpkin and Bacon Rigatoni
Pumpkin and Bacon Rigatoni Ingredients: 1 lb. rigatoni pasta, cooked and drained, set aside 1 cup smoked bacon, chopped 2 cloves garlic, minced 2 Tbsp. flour 1 1/2 cups milk 1 15 oz. can pumpkin 2 cups smoked gouda cheese, shredded 1/2 cup heavy cream 1/4 tsp. salt and pepper Directions: Cook bacon in a
Zucchini Salad
Zucchini Salad Ingredients: Juice of 1 lemon 2 tsp. extra-virgin olive oil 1 garlic clove, minced OR 1/2 tsp. jarred minced garlic 1/4 tsp. pepper 4 large zucchini, grated, spiralized, or cut into ribbons 1 Tbsp. chopped fresh parsley OR 1 tsp. dried parsley 2 Tbsp. chopped fresh dill OR 2 tsp. dried dill 2
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
Honey-Glazed Root Vegetables
Honey-Glazed Root Vegetables Ingredients: 2 med. red or golden beets, peeled and cut up 2 med. carrots, peeled and cut up 2 med. turnips, peeled and cut up 1 med. parsnip, peeled and cut up 3/4 cup water 1/3 cup honey 2 Tbsp. butter, cubed Salt and pepper to taste 1/2 cup grated Parmesan cheese
BBQ Sweet Corn Dip
BBQ Sweet Corn Dip Yield: 8 cups Ingredients: 2 cups ketchup 2 cups red wine vinegar 1 cup brown sugar 1 cup onions – chopped 1/2 cup molasses 1 Tbsp. liquid smoke 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 tsp. Garlic – minced 1 cup bacon –
White Chili
White Chili Ingredients: 4 cups white beans (cooked) 1 tablespoon olive oil 2 red peppers (chopped) 1 onion (large, chopped) 1 chopped green chili (can adjust to taste) 3 garlic (cloves, minced) 1 Tbsp. chili powder 1 tsp. cumin 1 tsp. oregano 2 cups chicken broth (low sodium) 2 cups milk, low-fat (1%) 1/4 cup
Harvest Vegetable Soup
Ingredients: 2 cups frozen sweet corn 15 oz. can of kidney or pinto beans 32 oz. vegetable broth 2 15 oz. cans diced tomatoes 2 tablespoons olive oil 1 cup onion, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 teaspoon basil 1 teaspoon cumin 2 cups winter squash, peeled and cubed ½ cup
Quick Italian Tortellini Salad
Ingredients: 1 (9 ounce) package cheese filled tortellini 1 1/2 cups fresh mushroom slices 1 1/2 cups broccoli florets 1 1/2 cup canned artichoke hearts 1/2 small red bell pepper sliced 4 ounces low fat Italian dressing 1/2 tsp ground oregano 1/3 cup shredded Parmesan cheese Directions: Cook the tortellini al dente, according to package
