Search Results for "Potato"
Recipe Results 145 of 184 pages
Grilled Vegetable Skewers
Ingredients: 1 medium ear fresh or frozen sweet corn, thawed and quartered 1 small zucchini, quartered 1/4 small red onion, halved 4 cherry tomatoes 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon dried thyme 1/8 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper Directions: Place the corn on a microwave-safe plate.
Tilapia with Turmeric-Basil Sauce
Ingredients 4 tilapia fillets (6-8 oz each) Salt and pepper to taste 1 teaspoon fresh garlic, minced 1 tomato, chopped 1/2 cup chicken broth 1 lemon Sauce: 1 large shallot, finely minced 1 clove garlic, finely minced 1/2 cup chicken broth 1/2 teaspoon turmeric 1 tablespoon fresh basil Salt and pepper to taste 1/2 cup
Shrimp Ceviche
Shrimp Ceviche Ingredients: 1 lbs raw shrimp (frozen or fresh) peeled and deveined Lime Juice – about 5 limes or more as needed 1 cucumbers – diced into small chunks ⅓ white medium onion 2 small tomatoes – diced into small chunks 2 serrano or jalapeño peppers (or one of each) finely chopped – seeds
Campfire Nachos
Campfire Nachos Ingredients: 2 Tbsp. vegetable oil 1 bag corn tortilla chips 1 16 oz. can refried beans 1/2 small onion diced 1 4 oz. can diced green chile peppers 1 14 oz. can diced fire roasted tomatoes, with juice 1 2.25 oz. can sliced black olives, sliced and drained 2 cups shredded cheddar cheese
Kentucky Hot Browns
Kentucky Hot Browns Ingredients: 2 Tbsp. butter 1/4 cup flour 1 cup heavy cream 1 cup milk 1/4 tsp. salt 1/2 tsp. Worcestershire sauce 1 tsp. Hot sauce 1/4 cup grated sharp white cheddar cheese 3/4 cup Pecorino Romano, divided 8 slices Texas Toast, crusts removed 1 pound turkey, thinly sliced 4 slices tomato 8
Mushroom Barley Soup
Mushroom Barley Soup Ingredients: 1 tablespoon olive or canola oil 1 onion, chopped 2 carrots, scrubbed or peeled, halved lengthwise and sliced 1 celery stalk, chopped 2 garlic cloves, peeled and minced 1 teaspoon dried thyme (depending on how much you like thyme) 1 pound white, cremini, or button mushrooms, sliced 1⁄2 cup pearl barley
Zucchini Noodle Greek Salad
Zucchini Noodle Greek Salad Ingredients: 5 cups grated zucchini (from approximately 2 medium-large zucchini) 2 medium cucumbers, peeled and chopped into bite-size pieces (about 4 cups) 3 medium tomatoes, chopped into bite-size pieces (about 4 cups) 1/4 small red onion (thinly sliced) 1/4 cup pitted black olives, like Kalamata, finely chopped 1/2 teaspoon dried oregano
Sweet Pumpkin with Yogurt Sauce
Ingredients: 1/4 cup corn or canola oil 3 pounds pumpkin, peeled, cubed 2 cloves garlic 1 cup water 1/4 teaspoon salt 1/2 cup sugar 4 ounces tomato sauce 1/2 teaspoon ginger root 1 teaspoon crushed coriander seeds 1/4 teaspoon freshly ground black pepper 3/4 cup plain yogurt pinch salt 2 cups cooked rice pita bread
Zesty Black-Eyed Pea Salad
Ingredients 2 cans (15 oz each) black-eyed peas, drained, rinsed 2 tablespoons onion, finely chopped (if you like) 1/4 cup green pepper, chopped (if you like) 1 can (15 oz) corn, drained, rinsed 1 can (15 oz) diced tomatoes, drained 1 tablespoon minced garlic 1/2 cup reduced-fat Italian dressing Lemon pepper seasoning (if you like)
Light Colorado Quiche
Ingredients 1/2 cup fat-free milk 2 T. all-purpose flour 3/4 cup refrigerated or frozen egg product, thawed 1 cup low-fat cottage cheese 2 ounces reduced-fat cream cheese (Neufchatel), cut up 1 cup shredded sharp cheddar cheese or Monterey Jack cheese (4 ounces) 1/2 tsp. sugar 1/8 tsp. ground black pepper Fresh chopped tomatoes (optional) Chopped fresh basil or oregano (optional) Directions
