Search Results for "Spinach"
Recipe Results 26 of 61 pages
Turkey and Cranberry Pinwheels
Turkey and Cranberry Pinwheels Ingredients: 12 oz. pkg. fresh cranberries 4 green onions, chopped 2 small jalapeño peppers, stemmed and chopped ½ cup chopped fresh cilantro ¼ cup white sugar 1 Tbsp. lime juice 8 oz. cream cheese, softened 8 oz. shredded sharp cheddar cheese 4 12-inch spinach flour tortillas 32 thin slices turkey lunch
Tuna Minestrone with Parmesan
Ingredients: 2 (5 oz.) Cans Albacore White Tuna, drained 1 can (15.25 oz.) kidney beans, rinsed and drained 1⁄4 cup tomato paste 1 can (14.5 oz.) Italian style, diced tomatoes 2 cans (14.5 oz.) chicken broth plus water to equal 4 cups 1⁄2 tsp. ground red pepper 1 tsp. Italian herb seasoning 2 cups Italian-style
Chicken-Shrimp Supreme
Ingredients 1/4 (1/2 stick) butter 8 ozs. fresh mushrooms, sliced 1/4 green onion, sliced 1 (10 oz.) can condensed cream of chicken soup 2 tablespoons milk or light cream 1 (3 oz.) pkg. cream cheese, cubed and softened 2 cups cooked chicken, cut-up 2 cups cooked shrimp, peeled and deveined (approx. 8 oz.) 3 tablespoons
Dorothy’s Ruby Salad
Dorothy’s Ruby Salad Ingredients: ½ cup pine nuts 2 Tbsp. butter 2 shallots, finely chopped 2 Tbsp. white wine vinegar Salt and pepper to taste ½ cup extra-virgin olive oil ¼ cup sour cream 2 Tbsp. finely chopped fresh tarragon 8 cups butter lettuce, mustard greens, spinach mix 1 small fennel bulb, trimmed, halved, cored,
Skillet Fillets with Cilantro Butter
Ingredients 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper 4 (6-ounce) tilapia fillets Cooking spray 1 lemon, quartered 2 tablespoons butter, softened 2 tablespoons finely chopped fresh cilantro 1/2 teaspoon grated lemon rind 1/4 teaspoon paprika 1/8 teaspoon salt Directions Combine first 3 ingredients; sprinkle over both sides of fish. Heat
Roasted Asparagus Salad
Ingredients: 1/4 cup red onion sliced very thin 1/3 cup red wine vinegar 1 lb. fresh asparagus spears, trimmed 3 cups fresh arugula (can substitute spinach) 2 Tbsp. fresh mint, minced 3 Tbsp. extra virgin olive oil 1/4 tsp. salt 1/8 tsp. black pepper Directions: To pickle onions, combine onion and vinegar in a small
Tortilla Pizzas
Ingredients: 2 corn or flour tortillas, small vegetable oil (or margarine) 1 can refried beans (16 ounce) 1/4 cup onion (chopped) 2 ounces green chili peppers (diced) 3 tablespoons red taco sauce 3 cups chopped vegetables (broccoli, spinach, red bell pepper…) 1/2 cup cheese, shredded mozzarella 1/2 cup cilantro (chopped, fresh, optional) Directions: Brush
Potluck Pasta Salad
1 box (12 oz) rotini or penne rigate 4 cups mix-ins (see below) Dressing: 1/2 cup white wine vinegar or rice vinegar 1/3 cup olive oil 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley In small bowl, whisk together vinegar and oil. Whisk
Roasted Asparagus Salad
Ingredients: 1/4 cup red onion sliced very thin 1/3 cup red wine vinegar 1 lb fresh asparagus spears trimmed 3 cups fresh arugula (can substitute spinach) 2 tbsp fresh mint minced 3 tbsp olive oil extra virgin 1/4 tsp salt 1/8 tsp black pepper Directions: To pickle onions, combine onion and vinegar in a small
Bacon, Egg & Mushroom Burritos
Bacon, Egg & Mushroom Burritos Ingredients: 12 large eggs, beaten 6 thick slices applewood-smoked turkey bacon, (6 oz.) 4 oz. fresh shitake mushrooms, stemmed and sliced 4 oz. fresh baby arugula or spinach 6 flour or wheat tortillas (7-9”, warmed) Directions: Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon and
