Search Results for "Radish"
Recipe Results 229 of 307 pages
Sweet Potato Lentil Stew
Ingredients: 1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces 1-1/2 cups dried lentils, rinsed 3 medium carrots, cut into 1-inch pieces 1 medium onion, chopped 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 carton (32 ounces) vegetable broth 1/4 cup minced
Cowboy Sliders
Ingredients: 1 Pound Ground Beef lean 1/4 cup Barbecue sauce 1/2 cup red onion finely chopped 1 teaspoon garlic cloves finely chopped 1/2 teaspoon chili powder 2 tablespoons Chile Peppers in Adobo Sauce 9 Hamburger Buns slider size 1 1/2 cups lettuce chopped 1 Tomato sliced 1/4 cup Pickles sliced Directions: Wash your hands and
Pasta Salad with Peas and Ham
Ingredients: 12 ounces rotini pasta 1 cup thinly sliced celery 1 cup diced red onion 1 cup lean cooked, diced ham 1 1/2 cups frozen green peas cooked until just tender 1/2 cup reduced fat mayonnaise 1/2 cup light ranch dressing 1/8 teaspoon garlic powder ground pepper to taste Directions: Cook rotini in boiling salted
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 Lasagna
Ingredients: 2 cups low-fat ricotta cheese 1 cup low-fat cottage cheese 2 Tbsp. dried parsley 1 tsp. minced garlic 4 cups spaghetti sauce ¾ lb. lasagna noodles, uncooked 4 oz. part-skim mozzarella cheese, shredded ¼ cup parmesan cheese Directions: Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray. In a medium bowl, mix together ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of
Herbed Stuffed Peppers
Ingredients: 10-12 mini tricolored peppers (red, orange, yellow) Grape-seed oil or neutral oil of your choice for cooking 1 med. onion, diced 1/2 zucchini, finely chopped 1 or 2 cloves garlic, minced 1 1/2 cups firm tofu, crumbled, or browned ground turkey 1/4 cup almond milk, or 3 Tbsp. vegan mayonnaise 1 tsp. dried basil
Grandma’s Stuffing
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients: 2 bags unseasoned bread stuffing 1 cups chopped onion 1-1/2 cups chopped celery 1 pound real butter 1 Tbsp. salt 1/2 Tbsp. pepper 1 Tbsp. ground sage, or more to taste 3 cups chicken broth Directions: Brown onion and celery in butter. Add
Apple, Ham and Cheddar on Sourdough
Ingredients: 2 tablespoons butter, room temperature 8 slices sourdough bread (1/4-inch thick) 4 slices ham (1/8-inch thick) 1 small apple cut into 1/8-inch-thick slices 1-1/2 cup (6 ounces) grated cheddar Directions: On 4 slices of bread, butter one side of each slice. On each unbuttered side, place a slice of ham, 4 to 5 apple
Beef & Asparagus Pasta Toss
Ingredients: 1 pound Ground Beef 3 cups uncooked bow tie pasta 1 pound fresh asparagus, cut into 1-inch pieces 3 tablespoons olive oil 1/4 cup minced shallots (about 2 large) 2 or 3 cloves garlic, minced Salt and pepper 1/4 cup shredded Parmesan cheese (optional) Directions: Cook pasta in boiling salted water 10 minutes or
Layered Mexican Casserole
Ingredients: 1/2 lb. ground beef 1 can (11 oz.) corn, drained 1-1/2 cups chunky salsa 1 cup cottage cheese 1 container (8 oz.) sour cream 5 cups tortilla chips, divided 1-1/2 cups shredded cheddar cheese, divided Directions: Heat oven to 350°F. Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or
