Search Results for "Corn"
Recipe Results 24 of 102 pages
Three Cheese Pasta
Ingredients 10 3/4 oz. can reduced sodium cream of mushroom soup 1 teaspoon Italian seasoning medley 1/2 cup fresh mushroom slices 1/2 cup reduced fat grated parmesan cheese 1/3 cup reduced fat Mozzarella cheese, shredded 1/3 cup low fat Cheddar cheese, shredded 1 1/2 cup cooked pasta 1/2 cup frozen, super sweet yellow corn, thawed
Fruit Filled Chicken Rolls
Ingredients canola cooking spray 4 boneless, skinless chicken breasts, flattened 1/4 margarine, melted 1/2 cherry flavored Craisins dried cranberries 2 bananas, peeled, cut in half 1/3 sweet tangy honey mustard 4 slices Prosciutto Italian ham 1/4 teaspoon lemon pepper seasoning 1 cup corn flake crumbs Directions Line baking pan with foil; spray with canola cooking
Apple Pancakes with Maple Apple Sauce
Pancakes: 1 ½ cups all-purpose flour 3 tsp. baking powder 1/2 tsp. salt 3 Tbsp. granulated sugar 1/4 tsp. nutmeg 1/3 tsp. baking soda 1 egg 3 Tbsp. butter, melted 1/4 tsp. vanilla 1 cup milk 1 cup apples, grated Maple-Apple Sauce: 2 large apples, peeled, cored, and diced 2 tsp. butter 1/4 cup
Chili Mac
Chili Mac Ingredients: 1 cup uncooked elbow macaroni 1 lb. ground beef 1 small green pepper, chopped 1 small onion, chopped 2 cans chili with beans 1 can whole kernel corn, drained 1 cup shredded cheddar cheese Directions: Cook macaroni according to package directions; drain. Meanwhile, in a large skillet, cook and crumble beef with
Asparagus Salad
Ingredients 4 ozs. fresh asparagus spears 4 ozs. tomatoes 4 ozs. baby potatoes 2 ozs. fresh corn 2 tablespoons spinach sauce salt Directions Slice tomatoes. Boil and peel baby potatoes. Take pan and place asparagus spears inside; then pour boiling hot water over them. Add salt to water and allow to simmer about 12 minutes.
Mexican Chicken Soup
Ingredients: 2 15-ounce cans diced tomatoes (Mexican style) 1 15-ounce can black beans, drained and rinsed 2 cups frozen corn or 1 15-ounce can corn, drained and rinsed 1 14.5-ounce can sodium-reduced chicken broth or 2 cups homemade chicken broth 2 cloves garlic, minced or 1/2 tespoon garlic powder 1 teaspoon chili powder 1 teaspoon
Layered Brunch Casserole
Layered Brunch Casserole Yield: 8 servings Prep time: 10 minutes Cooking time: 1 hour Total time:1 hour 10 minutes Ingredients: Cooking spray 2 1/2 cups frozen shredded hash brown potatoes, thawed 6 slices Swiss cheese 1 1/2 cups chopped lean ham (8 ounces) 6 slices American cheese 8 large EGGS 1 1/2 cups nonfat milk
Chicken Tortilla Dinner Dump
Chicken Tortilla Dinner Dump Ingredients: 2 10 oz. cans diced tomatoes and chiles 1 cup chicken broth 1 1/2 Tbsp. chili powder 1 tsp. ground cumin 1/2 tsp.sea salt 1 can black beans, drained and rinsed 10 oz. bag frozen corn 5 cups chicken, shredded and cooked or 1 small rotisserie chicken 12 small corn
Summertime Pea Salad
Summertime Pea Salad Ingredients: 1 (15 oz.) can green peas 1 (16 oz.) can white whole kernel corn 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1 cup chopped celery 1/2 cup vegetable oil 1/2 cup vinegar 1/2 cup sugar 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. celery
Crunchy Potato Casserole
Ingredients: 2 cups corn flakes cereal (crushed into crumbs) 2 pounds potatoes (peeled and grated) 1/4 cup butter or margarine (melted) 1/4 teaspoon black pepper 1 onion (chopped) 1 can cream of chicken soup (about 10 ounces) 3/4 cup sour cream 1 cup cheddar cheese (shredded) Directions: Preheat oven to 350 degrees F. Combine potatoes,
