Search Results for "collards"
Recipe Results 3 of 11 pages
Chicken and Broccoli Alfredo
Ingredients: 8 ounces linguine pasta 1 cup fresh or frozen broccoli florets 2 cups cooked, chopped chicken breast (without skin) One 10.5-ounce can cream of mushroom soup 1/2 cup skim milk 1/4 cup grated or shredded Parmesan cheese 1/2 teaspoon black pepper Directions: Prepare linguine in boiling water according to package directions in 3 quart
Country Style Potato Salad
Ingredients: 3 potatoes (medium) 1 cup celery (chopped) 1/2 cup onion (minced) 1 cup peas (frozen) 1 tablespoon mustard (prepared) 1/2 cup mayonnaise, low-fat 1/2 cup yogurt, non-fat plain black pepper (fresh cracked, to taste) lettuce and tomato (Garnish:) Directions: Wash potatoes, leave skin on and cut in bite-size chunks. Place in pan and
Fresh Corn Salad
Fresh Corn Salad Contributed to: American Diabetes Association Ingredients: 4 small ears of corn (silks and husks removed) 3/4 cup grape tomatoes (halved 2 Tbsp. fresh basil leaves (chopped) 1/2 tsp. sal 2 Tbsp. extra virgin olive oi 1 Tbsp. cider vinega Directions: Bring water to a boil in a large saucepan over high heat.
Spiced Cranberry Jelly
Originally published December 1, 1919 Ingredients: cranberries cinnamon mace* sugar and/or corn syrup water salt Directions: Look a quart of cranberries over, wash and put them on to cook in a cup of boiling water with a 3-inch stick of cinnamon and 1/2 teaspoon of mace*. Cook them slowly until the berries burst. Rub through
Cheesy Spinach and Rice
Cheesy Spinach and Rice Ingredients: 2 (10 ounce) packages frozen chopped spinach ½ cup chopped onion 4 cups cooked brown rice 2 cups low-fat shredded cheddar cheese 4 eggs, beaten 2/3 cup skim milk 3 Tbsp. butter, melted 1 tsp. salt 1 tsp. Worcestershire sauce 1 tsp. ground thyme Directions: Preheat oven to 350˚F. Spray
Crunchy Pea Salad
Crunchy Pea Salad Ingredients: 10 oz. bag frozen peas 1 cup diced celery 1 cup cauliflower, chopped 1/4 cup green onion, diced 1/2 cup cooked bacon, chopped 1 cup cashews, chopped 1/2 cup shredded cheddar cheese 1/2 cup sour cream 1 cup Ranch dressing Directions: Allow peas to thaw and rinse under cold water in
Country Style Potato Salad
Country Style Potato Salad Ingredients: 3 potatoes (medium) 1 cup celery (chopped) 1/2 cup onion (minced) 1 cup peas (frozen) 1 teaspoon mustard (prepared) 1/2 cup mayonnaise, low-fat 1/2 cup yogurt, non-fat plain black pepper (fresh cracked, to taste) lettuce and tomato (Garnish, optional) Directions: Wash potatoes, leave skin on and cut in bite-size chunks.
Green Beans with Mushrooms and Onions
Green Beans with Mushrooms and Onions Ingredients: 8 oz. fresh green beans (trimmed) 2 tsp. olive oil 4 oz. mushrooms, such as button, cremini, or portobello (sliced) 1/2 cup thinly sliced onion 1 clove garlic (minced) 1/8 tsp. salt 2 tsp. lemon juice to taste black pepper Directions: Fill a medium saucepan three-fourths full with
Baked Garlic Zucchini Squash
Ingredients: 2 medium Zucchini squash 1/2 cup Sour cream, low-fat 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder 3 tablespoons parmesan cheese, grated 1/4 cup Bread crumbs, dried Directions: Preheat oven to 375 degrees. Wash the squash, and drain in a colander. Place each squash on the cutting board. Cut off the ends,
Kiwi Mandarin Salad
Ingredients: 6 cups fresh baby spinach 4 Kiwi fruit peeled, cubed 1 cup mandarin oranges, canned in juice, drained 1 cup pecans, chopped 2 Tbsp. nonfat vanilla, Greek yogurt 2 Tbsp. lemon juice 1 Tbsp. olive oil 2 Tbsp. honey 1 tsp. Poppy seeds Directions: Wash your hands and clean your preparation area. Wash kiwi
