Search Results for "Peppers"
Recipe Results 253 of 322 pages
Italian Pasta Salad
Ingredients: 4 cups pasta, cooked 2 cups broccoli (blanched, pieces) 1 cup carrot (cooked, slices) 1/2 cup red pepper (strips) 1/4 cup green onion (sliced) 1/2 to 3/4 cup Italian salad dressing, light or reduced fat Directions: Mix all ingredients together and refrigerate for about 30 minutes before serving. For a more hearty salad, add
Red Beet Salad
Ingredients 2 pkg. lemon gelatin 2 cups boiling water 1 1/2 cups beet juice 1 1/3 cups vinegar 1 teaspoon salt 1 teaspoon grated onion 2 tablespoons horseradish 2 cups cooked beets, diced small 1/4 green pepper, chopped fine 1 1/2 cups celery Directions Dissolve gelatin in hot water and cool; then, add rest of
Fried Hominy
Ingredients 1 can or 3 1/2 cups of cooked hominy 1 egg, lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon onion, grated 2 tablespoons flour 1/2 stick butter or margarine, or more as needed Directions Drain hominy and mix with all ingredients except butter. Shape into 6-8 round, flat patties and fry in
Cauli-Mac & Cheese with Lobster
Cauli-Mac & Cheese with Lobster Ingredients: Nonstick cooking spray 1 cauliflower, trimmed into florets (8 cups florets) 5 cup water 2 4-oz frozen lobster tails or 1 cup chopped imitation lobster meat 1 Tbsp. olive oil 2 Tbsp. all-purpose flour 2 cup milk (fat-free) 1 pinch ground nutmeg 1/2 tsp. salt 1/4 tsp. black pepper
Cauliflower Cheese Casserole
Ingredients: 3 tablespoons, plus 2 teaspoons unsalted butter 1 clove garlic, chopped 1 teaspoon fresh lemon juice 1 1/2 teaspoon salt 4 cups cauliflower florets 3 tablespoons all-purpose flour 3 cups whole milk ½ onion, finely chopped 2 tablespoons mint, chopped 1/3 cup parsley, chopped zest of one lemon 7 ounces (1 ¾ cups) Gouda
Flying the Coop Melt
Ingredients: 2/3 cup nonfat milk 12 eggs, divided 1 1/4 teaspoons ground cinnamon 1 tablespoon dark brown sugar, packed 8 slices brioche or challah bread, cut 3/4-inch thick 4 tablespoons butter, melted 1 to 2 tablespoons olive oil Salt and pepper to taste 1/2 cup purchased ranch dressing 12 slices smoked gouda cheese 2 cups
Honey Mustard
Honey Mustard Ingredients: 2 Tbsp. stone-ground mustard 2 Tbsp. honey 1/3 cup rice vinegar 1/2 cup extra virgin olive oil 1/2 small shallot, minced 1/2 tsp. salt 1/4 tsp. pepper Directions: Whisk all ingredients in a small bowl until the oil and vinegar emulsify. If you own an immersion blender, you can pulse the dressing
Venison Sloppy Joes
Venison Sloppy Joes Ingredients: 1 pound ground venison 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 2 tablespoons brown sugar ¼ cup water ¼ cup vinegar 2 tablespoons lemon juice 8 ounces low-sodium condensed tomato soup 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard Directions: Mix all ingredients in a medium
Black Bean Hummus
Ingredients: 1 (15.5-oz) can black beans, rinsed and drained 1/2 tsp cumin 1 Tbsp tahini 1/8 tsp pepper 1/4 tsp garlic powder 1 Tbsp olive oil 2 Tbsp water Directions: Place all ingredients in a food processor and blend until smooth. Add more water if consistency is too thick. Dietitian Tip: Serve this “hummus” with
Fresh Vegetable Salad
Submitted by Kathy Johnson of Salem, OH Ingredients: 1 medium size head of lettuce 1/2 cup celery 1/4 cup chopped onion 1/2 cup sliced green peppers 1 10-oz. pkg. frozen peas 2 cups mayonnaise 1/2 cup grated cheese Bacon bits Directions: Layer first 6 ingredients in salad bowl. Let set in refrigerator overnight or at
