Search Results for "Onion"
Recipe Results 41 of 252 pages
Southwest Mac And Jack
Ingredients 2 tablespoons unsalted butter 1/2 onions, finely diced 1/2 bell peppers, finely diced (preferably a mixture of yellow, green and red) 1 jalepeno pepper, seeds removed, diced (optional) 3 3/4 s (1 quart) heavy cream, reduced to 3 1/2 cups* 2 s (1/2 lb.) Pepper Jack or Monterey Jack cheese, shredded 1 leftover roasted
Beef Green Chili
Ingredients: 12 ounces cooked (leftover) beef Brisket, cubed or shredded (2-1/2 cups) 1 teaspoon olive oil 1 medium yellow onion, chopped 1 large jalapeño pepper, seeded, chopped 4 cloves garlic, minced 3 cups canned diced green chiles 1 can (14.5 ounces) fire roasted diced tomatoes, undrained 2 tablespoons dairy sour cream Toppings (optional): Dairy sour
Harvest Stuffed Squash
Ingredients 3 (1-lb.) acorn squash, cut in half, seeds removed 1 tablespoon olive oil 1 (20-oz.) pkg. lean ground turkey 1/2 onion, chopped 1 (16-oz.) jar salsa 1 cooked rice 1 frozen corn, thawed 1 tablespoon chili powder 1 teaspoon garlic salt 1/2 shredded queso fresco or Monterey jack cheese 1/2 chopped cilantro sour cream,
Potato Bake With Mushroom Stroganoff
Ingredients 4 large baking potatoes 1 1/2 s nonfat yogurt 1 teaspoon Dijon mustard 1 large onion, diced 2 cloves garlic, minced 1 tablespoon olive oil 1 1/2 lbs. small mushrooms, quartered 1/2 teaspoon dillweed 1/2 teaspoon dried thyme 1/8 teaspoon grated nutmeg Directions Bake potatoes at 375° 1 hour, or until easily pierced with
Bacon Breakfast Tacos
Bacon Breakfast Tacos Yield: 8 tacos Ingredients: 4 strips bacon, chopped 1⁄2 onion, chopped 2 cups sliced mushrooms 1 1⁄2 cups frozen spinach, thawed 6 eggs, beaten Salt and black pepper to taste 8 corn tortillas or zero-carb cauliflower tortillas 1⁄2 cup shredded Monterey Jack cheese Pico de Gallo or salsa Directions: Cook the bacon
Chipotle BBQ Pork Folded Tacos
Chipotle BBQ Pork Folded Tacos Ingredients: 2 cloves garlic (minced) 1 cup barbecue sauce 4 chipotle chili peppers in adobo sauce (pureed) 2 lbs. pork shoulder (trimmed) 1 1/2 tsp. smoked paprika 16 whole-wheat tortillas 2 cups shredded cabbage 1 1/2 cups diced onion (about 2 medium onions) Directions: In a medium bowl, combine the
Spanish Chickpea Stew
Ingredients: 3 tablespoons extra virgin olive oil 2 teaspoons Fresh garlic, minced 2 cups Fresh onions, peeled, diced 2 teaspoons Sweet paprika 1/2 teaspoon ground cumin 3 cups Frozen spinach, chopped 2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed 3/4 cup golden raisins 1 1/2 cups Canned low-sodium chicken stock 1 tablespoon red wine
Gluten-free Risotto
Ingredients: 2 tablespoons butter or margarine 1 medium onion, coarsely chopped (1/2 cup) 1/2 cup apple juice 1 1/2 cups uncooked Arborio or other short-grain white rice 2 cups chicken broth, warmed 1 cup warm water 1/4 cup finely shredded Parmesan cheese Freshly ground pepper Chopped fresh parsley, if desired Directions: Melt butter in 12-inch
Creamy Corn Chowder with Smoked Trout
Ingredients Smoked trout (16 oz, plain preferred) broken into small pieces 2 tablespoons butter 1 large red bell pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced 1 can (14.5 oz) diced tomatoes in juice 2 cups (or more) water 2 tablespoons chopped canned chipotle chilies 2 cans (14 3/4 oz) cream-style corn 1
Spinach Ricotta Quiche
Ingredients 12 cups well washed fresh spinach or 2 packages frozen spinach, thawed 2 teaspoons olive oil 1/2 cup finely chopped onions 1 cup low-fat ricotta cheese 1/2 cup egg substitute or 2 whole eggs, beaten 1/2 teaspoon dried dill weed 1/4 teaspoon pepper Pinch of nutmeg 3 plum tomatoes, seeds and juice removed, chopped
