Search Results for "Tomato"
Recipe Results 43 of 182 pages
Greek Bean and Vegetable Soup
Ingredients: 1 Tablespoon olive oil 1 cup frozen chopped onion 2 cups sliced zucchini 1/2 cup sliced celery 2 teaspoons minced garlic 1 cup low-sodium vegetable broth 1 cup water 3/4 cup canned, no-salt-added navy or great northern beans, rinsed and drained 1 cup canned, low-sodium, no-sugar-added whole tomatoes, drained 4 cups washed, ready-to-eat spinach
Tortellini and Zucchini Soup
Ingredients 2 tablespoons extra-virgin olive oil 2 large carrots, finely chopped 1 large onion, diced 2 tablespoons minced garlic 1 teaspoon chopped fresh rosemary 2 14-ounce cans vegetable broth 2 medium zucchini, diced 9 ozs. (about 2 cups) fresh or frozen tortellini, preferably spinach-and-cheese 4 plum tomatoes, diced 2 tablespoons red-wine vinegar Directions Heat oil
BBQ
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 lb. pork roast 1 lb. beef roast 1 can whole tomatoes Diced celery, and diced onion-as much as you like Directions: I put the roasts in my Dutch oven and cook in the oven until tender and can be shredded easily. 3-4 hours.
Venison Stuffed Green Peppers
Venison Stuffed Green Peppers Ingredients: 4 or 5 green peppers 1/2 to 3/4 pound of ground venison 1 medium onion 1 Tbsp minced garlic 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup rice 1 tablespoon Worcestershire sauce 1 cup shredded mozzarella cheese 1 can sloppy joe sauce (26½ ounces) 1 can diced tomatoes (14½
Chili Dip
Chili Dip Ingredients: 8 oz. package cream cheese, softened 15 oz. can chili without beans 10 oz. can diced tomatoes with green chile peppers, drained Corn chips for serving Directions: Combine cream cheese, beans and tomatoes in a medium, microwave-safe bowl. Microwave mixture on high for 1 minute. Remove from microwave, stir and repeat until
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
Easy Summer Salad
Easy Summer Salad Ingredients: 1 cucumber, peeled and cubed 1 red onion, diced 2 tomatoes, diced 1 garlic clove, minced 1/4 cup lemon juice 1 Tbsp. vegetable oil 1/4 tsp. salt 1/8 tsp. black pepper Directions: Mix cucumber, onions, tomato, and garlic in a large bowl. Stir in lemon juice, oil, salt and pepper until
Garden Fresh Salsa
Garden Fresh Salsa Yield: approximately 2 1/2 cups Ingredients: 2 Tomatoes – large, seeded, coarsely chopped 1 to 2 Serrano Chile Peppers – seeded and chopped 1/3 c Green Onions – chopped 2 Tbsp. Cilantro – fresh, chopped 1 clove Garlic – minced 2 Tbsp. Lime Juice 1/4 tsp Salt 1/2 cup Tomato Sauce Directions:
Greek Pizza
Ingredients: 1 prebaked 12-inch thin whole wheat pizza crust 3 tablespoons prepared pesto 2 medium tomatoes, thinly sliced 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped 1/2 cup crumbled reduced-fat feta cheese 1/4 cup sliced ripe olives Directions: Place the crust on an ungreased 12-inch pizza pan; spread with pesto. Top with tomatoes, artichokes,
BLT Dip
Ingredients 1 lb. bacon 1 cup mayonnaise 1 cup sour cream 1 tomato, peeled, seeded and diced Directions Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In medium bowl, combine mayonnaise and sour cream. Crumble bacon into sour cream and mayonnaise mixture. Mix in tomatoes
