Search Results for "Parsley"
Recipe Results 31 of 68 pages
Cranberry Pistachio Toppers
Ingredients 1/2 dried cranberries 1/2 port wine or white grape juice 2 tablespoons honey 1 (8 oz.) pkg. cream cheese, softened* 1/2 chopped pistachio nuts, toasted** 2 tablespoons fresh parsley, chopped 1/8 teaspoon salt 1/8 teaspoon pepper crackers Directions In small saucepan, combine cranberries, wine and honey. Bring to simmer. Cook about 5 minutes or
Toasted Pita Stuffing
Ingredients 6 pita bread (about 12 ozs.), cut in thin wedges 1 teaspoon olive oil 1 onion, chopped 1 tablespoon dried Greek seasoning 1 (14 oz.) can chicken broth 3/4 (about 12 ozs.) bruschetta 1 (2.25 oz.) can olive slices, drained 1 1/2 tablespoons lemon juice, preferably fresh salt and pepper to taste 1/4 chopped
Egg and Veggie Casserole
Egg and Veggie Casserole Ingredients: Nonstick cooking spray 2 Tbsp. olive oil 1 small onion (diced) 2 cloves garlic (minced) 1 medium zucchini (sliced very thin) 4 large tomatoes (ripe, seeded and chopped) 1 cup spinach leaves (chopped) 1/2 cup fresh basil (chopped) 1/2 cup fresh parsley (chopped) 1 sprig fresh rosemary (chopped) 12 egg
Gluten-Free Chickpea Pasta Salad
Gluten-Free Chickpea Pasta Salad Ingredients: 4 ounces fresh green beans, cut into 1” pieces 8 ounces chickpea pasta shells 1 pint cherry tomatoes, quartered 1 cup fresh corn kernels (from 1 ear) 1/2 of a red onion, finely chopped 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons extra virgin olive oil 2 teaspoons red wine
Lemon, Fresh Seafood and Spinach Pasta
Lemon, Fresh Seafood and Spinach Pasta Ingredients: 8 ounces whole wheat angel hair pasta 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons grated lemon zest 2 garlic cloves, minced 3 tablespoons chopped, fresh flat-leaf parsley 1/4 pound medium shrimp, shelled and deveined 1/2 pound scallops, sliced into 1/3-inch coins 1/4 pound
Pressure Cooker Beef Stew
Ingredients: 2 tablespoons oil 1 1/2 lbs stew meat 1 large onion, cut up 4 carrots, peeled and cut up 4 red potatoes, cut into chunks salt & pepper (to taste) 1 teaspoon dried parsley 8 -12 button mushrooms, rinsed and halved 10 ounces condensed golden mushroom soup 1 1/3 cups water 1 -2 beef
Hash Brown Makeovers
Hash Brown Makeovers Ingredients: 2 med. Yukon gold potatoes, scrubbed 1 lg. parsnip 1/4 cup cheddar cheese, shredded 4 slices bacon, cooked and chopped 2 scallions with greens, chopped 1 Tbsp. parsley 1/2 tsp. salt 1/4 tsp. black pepper As needed extra-virgin olive oil For serving sour cream Directions: Grate the potatoes, skin on, into
Spaghetti Squash Primavera
Spaghetti Squash Primavera Ingredients: 2 tsp. canola oil 1/2 tsp. garlic, chopped 1/4 cup red onion, chopped 1/4 cup carrots, sliced 1/2 cup bell peppers, sliced red and green 1 can Italian stewed tomatoes, undrained 1/2 cup yellow squash, sliced 1/2 cup zucchini, sliced 1/2 cup frozen corn, thawed 1/2 tsp. oregano 1/4 tsp. thyme
Soft Chicken Taco
Soft Chicken Taco Ingredients: 2 chicken breasts, thawed, skin and bone removed from each piece 1/2 tsp. vegetable oil 1 tsp. garlic, finely chopped 1/4 tsp. salt 1/4 tsp. black pepper 2/3 Tbsp. taco seasoning or chili powder (optional) 1 green pepper, sliced 1 medium onion, sliced 4 soft tortillas, 6-inch size 1/4 head Romaine
Cheesy Lasagna Rolls
Cheesy Lasagna Rolls Ingredients: 8 lasagna noodles cooked and drained 1 1/2 cups cottage cheese 1 cup shredded mozzarella cheese 1 tablespoon fresh parsley, minced 3/4 lb extra lean ground beef 1 (16 ounce) can low sodium diced tomatoes 1 (8 ounce) can low sodium tomato sauce 1 (10 ounce) can low sodium tomato paste
