Search Results for "carrots"
Recipe Results 27 of 58 pages
Venison Stir Fry
Venison Stir Fry Ingredients: 1 lb venison (back strap or round) can substitute with beef 1 cup chopped asparagus 1/2 cup sliced mushrooms 1/4 cup chopped onion 1/4 cup chopped carrots 1 cup steamed brown rice 1/4 cup lower sodium teriyaki sauce 3 tbsp lower sodium soy sauce 1 tsp crushed red pepper 1 tbsp
Broccoli-Cheese Soup
Broccoli-Cheese Soup Yield: 4 servings Ingredients: 2 1/2 cups chicken broth 6 ounces chopped, fresh broccoli OR 10 ounces frozen, chopped broccoli (thawed) 1 medium carrot (chopped) 1 medium rib of celery (chopped) 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 cup half-and-half 3 tablespoon all-purpose flour 1/2 cup shredded sharp Cheddar
Cauliflower Fried “Rice”
Cauliflower Fried “Rice” Ingredients: 1 Tbsp. olive oil (divided) 1 tsp. sesame oil 3 green onion (scallion) (chopped) 1 1/2 Tbsp. soy sauce (reduced-sodium) 1/4 cup low sodium chicken broth 1/8 tsp. ground ginger 2 large carrots (finely diced) 3 cups cauliflower florets 1/8 tsp. black pepper (ground) Directions: Cut the cauliflower into small chunks
Beef Goulash
Ingredients: 1 pound (93%) lean ground beef 1 tablespoon olive oil 1/2 bell pepper, chopped 1 small onion, chopped 1/2 cup, shredded carrots 10 ounces frozen corn 1 cup fresh mushrooms, sliced 1 -10 oz can tomatoes and green chilies 1- 15 oz can, tomato sauce 2 cups whole grain elbow macaroni, cooked & drained Directions: Brown
Holiday Rice
Ingredients 1 1/4 s uncooked long-grain rice 2 tablespoons butter 2 cups chicken broth 1/2 water 1 1/2 teaspoons sugar 3/4 teaspoon rubbed sage 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 small red apple, unpeeled, cored and chopped 1 small green apple, unpeeled, cored and chopped 2 ribs celery, thinly sliced 3/4 carrots,
Rice And Barley Pilaf
Ingredients 6 slices bacon 1 medium onion, chopped 1/2 celery, chopped 2 (16 oz.) cans chicken broth 1 cup uncooked brown rice 1 cup uncooked barley 1 (10 oz.) pkg. frozen green peas 2 medium carrots, shredded 1/4 cooking sherry 3/4 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1 bay leaf Directions In large
Tangy Slow Cooker Pot Roast
Ingredients 1 boneless beef chuck roast, about 3 to 4 lbs. 2 teaspoons Hungarian paprika Salt and pepper 2 tablespoons olive oil 1/2 cup beef broth 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth 3 tablespoons balsamic vinegar 1 tablespoon honey or brown sugar 1 can (8 ounces) tomato
Lucky Lo Mein
Ingredients for Stirfry: 6 oz Lo Mein noodles 1 red bell pepper, julienned 2 carrots, peeled and julienned 2 heads of baby bok choy, rinsed well and chopped into bite size pieces ½ small head of broccoli, chopped into bite size pieces ½ cup pea shoots ¼ cup cashews, chopped 1 tbsp minced ginger root
Chunky Southwestern Soup
Ingredients: 1-1/2 cups chopped white onion 2 tablespoons vegetable oil 2 medium carrots, quartered crosswise, then slivered 1 pound potatoes, sliced then slivered 1/4 pound mushrooms, sliced 1 tablespoon minced garlic (3 medium cloves) 1 cup mild chile salsa 2 cans chicken broth (14-1/2 ounces each) 1 can tomato sauce (15 ounces) 2
Creamy Pea Soup
Ingredients: 1 medium onion (1/2 pound), peeled and thinly sliced 2 celery stalks, thinly sliced 2 carrots, peeled and thinly sliced 5 cloves garlic, crushed 1/8 teaspoon dried thyme 2 bay leaves 5 cups chicken stock 4 cups frozen peas 4 cups 2% milk 1/4 teaspoon nutmeg 1 1/2 cups diced ham Salt and pepper
