Search Results for "carrots"
Recipe Results 26 of 58 pages
Fish Chowder
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 1 lb. fish fillets, fresh or frozen 2 Tbsp. butter 1/2 cup chopped onion 1 cup carrot, shredded 1/2 cup chopped celery 1/4 cup flour 1/2 tsp. salt (optional) dash of paprika 2 (10 oz.) cans of chicken broth, undiluted 3 cups milk
Red Pepper Soup
Ingredients: 6 medium sweet red peppers, chopped 2 medium carrots, chopped 2 medium onions, chopped 1 celery rib, chopped 4 garlic cloves, minced 1 tablespoon olive oil 2 cans (one 49 1/2 ounces, one 14 1/2 ounces) chicken broth 1/2 cup uncooked long grain rice 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
Veggie Stuffed Pita
Ingredients 2 zucchinis (2 1/2 cups), chopped 4 carrots (1 1/4 cups), grated 2 cups broccoli, chopped Low fat cheddar cheese (12 oz) 1/2 teaspoon oregano 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons vegetable oil 12 (6 inch) whole wheat mini-pitas Directions Wash vegetables. Remove broccoli from stems,
Harvest Delight
Ingredients: 1 1/3 cups fresh green apples, peeled, cored, diced 1/2″ 1/3 cup fresh carrots, peeled, sliced 1/4″ 1 cup fresh sweet potatoes, peeled, cubed 1″ 1 cup fresh butternut squash, peeled, seeded, cubed 1/2″ 1/3 cup fresh red onions, peeled, diced 2 tablespoons extra virgin olive oil 1/4 teaspoon sea salt 1 teaspoon fresh
Lentil Soup
Lentil Soup Ingredients: 1 med. onion chopped 2 lg. carrots chopped 2 sm. celery chopped 2 cups green or brown lentils rinsed and drained (uncooked) 28 oz. can diced or crushed tomatoes low sodium 2 tsp. cumin 2 tsp. oregano 1 tsp. salt Black pepper to taste 2 bay leaves 2 bouillon cubes + 10
Chicken and Escarole Soup with Lemon
Chicken and Escarole Soup with Lemon Ingredients: 2 tablespoons extra virgin olive oil 2 leeks (white and light green parts), sliced into ¼-inch thick half moons 3 carrots, cut into ½-inch pieces 2 ribs celery, cut into ½-inch pieces 2 cloves garlic, chopped 14.5-ounce can diced tomatoes ¾ teaspoon kosher salt ¼ teaspoon freshly ground
Chicken and Rice Casserole with Mushrooms
Chicken and Rice Casserole with Mushrooms Ingredients: 2 tbsp vegetable oil 4 chicken breasts, boned and skinned 1 cups chopped onions 1/2 cup sliced carrots 2 cups sliced mushrooms 4 cloves garlic, chopped 1 tsp. dried thyme 1 tsp. dried basil 1 cup long-grain rice 2 1/2 cups milk 1 tsp. salt 1/2 tsp. pepper
Chinese Chicken Spaghetti
Ingredients Uncooked spaghetti (8 oz) 1 tablespoon cornstarch 4 tablespoons reduced-sodium soy sauce, divided 2 tablespoons sesame oil, divided 1 pound boneless skinless chicken breasts, cut into 2-inch pieces 2 tablespoons white vinegar 1 tablespoon sugar 1 tablespoon canola oil 2 cups fresh snow peas 2 cups shredded carrots 3 green onions, chopped 1 1/2
Chicken and Quinoa Soup
Chicken and Quinoa Soup Ingredients: 1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes) 4 cups fat-free, low-sodium chicken broth 1 large onion (chopped) 3/4 cup water 1 medium carrot (sliced) 3 large garlic cloves (minced) 1 Tbsp. chopped, fresh thyme 1 medium dried bay leaf 1/4 tsp. pepper 1/3
Broccoli Cheddar Soup
Broccoli Cheddar Soup Ingredients: 1 cup chopped onion 1 cup shredded carrot 1 ½ tsp. margarine or butter 2 cups low-sodium broth (any type) 2 cups chopped broccoli (fresh or frozen) 1 cup nonfat or 1% milk ¼ cup flour ½ cup shredded cheddar cheese (2 ounces) ⅛ tsp. pepper Directions: In a medium saucepan
