Search Results for "cucumber"
Recipe Results 14 of 69 pages
Colorado Mix (Pickled Pepper Vegetable Blend)
Ingredients 2 1/2 pounds peppers, mild or hot as desired 1 pound cucumbers, cut into 1/2-inch chunks 2 to 4 carrots, cut into 1/2-inch chunks 1/2 pound cauliflower, cut into 1-inch flowerettes 1 cup peeled pickling onions 7 to 14 garlic cloves, as desired 6 cups vinegar 3 cups water 2 tablespoons pickling salt 2
Greek Honey Lemon Chicken Kababs
Greek Honey Lemon Chicken Kababs Ingredients for Chicken: 1/2 cup olive oil 1/4 cup flat leaf parsley, chopped, no stems 3 Tbsp. honey 2 lemons, zested and juiced 4 cloves garlic, crushed and roughly chopped 2 Tbsp. Za’atar (Middle Eastern spice blend) 1 1/2 lbs. chicken tender or breasts, cut into 1″ strips and skewered
Gazpacho Steak Salad
Ingredients 1 pound beef shoulder steak 1 can (5-1/2 oz) spicy 100% vegetable juice 8 cups mixed greens or 1 package (10 oz) romaine and leaf lettuce mixture 1 cup baby pear tomatoes, halved 1 cup cucumber, cut in half lengthwise, then into thin slices 1 cup chopped green bell pepper Salt and pepper Crunchy
Greek Honey Lemon Chicken Kababs
Greek Honey Lemon Chicken Kababs Ingredients: 1/2 cup olive oil 1/4 cup flat leaf parsley, stems removed and chopped 3 T honey 2 lemons, zested and juiced 4 cloves garlic, crushed and roughly chopped 2 T Za’atar spice blend 1 1/2 lbs. chicken breasts, cut into 1″ strips, skewered length-wise Ingredients for Honey Taziki: 1
Tandoori Salmon & Corn Relish
Tandoori Salmon & Corn Relish Yield: 4-6 Servings Ingredients: 4 ears corn, shucked 1 serrano chile pepper 2 teaspoons fresh lime juice Salt and freshly ground black pepper 2 teaspoons tandoori spice mix * ¼ cup butter, softened 1 ½ pounds skin-on salmon filet 1 cup Greek yogurt ¼ cup chopped seedless cucumber 3
Blueberry Slushy
Ingredients: 1 cup coconut water 1/2 cup frozen blueberries 1/2 cup chopped cucumber 1 Tbsp. fresh mint, chopped 1 cup ice Directions: Blend all ingredients in a blender on high speed until a slushy consistency forms. Number of servings: 2 slushies
Cuban Sandwich
Cuban Sandwich Ingredients: 1 whole wheat sandwich thin 1 Parchment Paper 1 1/2 oz. Swiss cheese (low-fat, sliced) 2 oz. Hass avocado (sliced) 1 1/2 oz. deli turkey (low-sodium, sliced) 1 1/2 oz. deli ham (low-sodium, sliced) 1/2 cup arugula (washed) 1/2 roma tomato (sliced) 1/8 cup red onion (sliced) 1/8 cup cucumber(s) (sliced) 2
Greek Seven-Layer Dip
Greek Seven-Layer Dip Ingredients: 1 1/2 6-inch whole-wheat pita pockets, cut into 12 wedges, tops and bottoms separated (24 wedges total) Cooking spray 1 cup no-salt-added chickpeas, rinsed, drained 1 Tbsp. fresh lemon juice 2 Tbsp. water 1/8 tsp. pepper 1 cup loosely packed baby spinach, thinly sliced (about 1 1/2 ounces) 1/8 tsp. dried
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
Watermelon Salad
Ingredients: 3 cups watermelon cubes 1 large tomato, diced or 1/2 cups grape tomatoes, halved 1 small cucumber, peeled (or not) and diced 1 tablespoon olive oil 2 teaspoons fresh lime juice pinch salt 1⁄2 cup crumbled feta cheese Directions: Put everything in the bowl and mix well. Cover and, if you can
