Search Results for "carrots"
Recipe Results 48 of 58 pages
Lemon Chicken and Glazed Root Vegetables
Lemon Chicken and Glazed Root Vegetables Cinnamon Glazed Root Vegetables: 1 small raw sweet potato (cut into 1-inch cubes, peeled if desired) 1/2 cup baby carrots (cut into 1-inch pieces) 1 small turnip (cut into 1-inch cubes) 1 Tbsp. extra virgin olive oil 1 Tbsp. light tub margarine 1/2 tsp. cinnamon 1 tsp. brown sugar Lemon
Beef Stew
Debbie Flinner of Canton, Oh Ingredients: 1 lb. beef boneless chuck, tip or round, cut into 1″ cubes* 1 Tbsp. shortening 3 cups hot water 1/2 tsp. salt 1/8 tsp. pepper 1 large potato, cut into 1″ pieces 1 med. turnip, cut into 1″ pieces 2 carrots, cut into 1″ pieces 1 medium green pepper,
Asian Rice
Asian Rice Ingredients: 1 teaspoon oil 2 eggs, beaten 1 package (16 ounces) frozen asian style vegetables, or 1 pound fresh vegetables (such as carrots, onions, broccoli, peas, or mushrooms) 3 cups cooked rice 1 teaspoon garlic powder or 4 cloves of garlic 1⁄4 teaspoon ground ginger 1 cup cooked chicken, pork or tofu, diced
Shrimp Linguine
Ingredients 1 (16 oz.) package linguine 1 lb. uncooked large shrimp, peeled and deveined 2 garlic cloves, minced 1/2 -1 teaspoon crushed red pepper flakes 2 tablespoon olive oil 1 teaspoon butter 1 1/2 cups sliced zucchini 1 cup sliced yellow summer squash 1 cup fresh broccoli florets 1 tablespoon minced fresh parsley 1 tablespoon
Beef Barley Soup
Beef Barley Soup Ingredients: 1 Tbsp. vegetable oil 1 1.2 lbs. beef chuck roast, trimmed of excess fat and cut into 1 inch pieces 1 – 1 1/2 lbs. russet potatoes, peeled and diced into 1/2 inch pieces 2 carrots, peeled and cut into 1/2 inch pieces 1 medium sweet onion, peeled and diced 2
Veggie Quesadillas
Veggie Quesadillas Ingredients: 4 tortillas, whole wheat (10 inch) 1 baby zucchini, small (diced) 1 1/2 cups broccoli, chopped 1 red bell pepper, seeded and diced 1 yellow onion, small (chopped) 1/2 cup carrots, shredded 1 cup cheddar cheese (shredded or grated) 1/2 cup mozzarella cheese, part skim (shredded or grated) 1/2 teaspoon dried basil
Pulled Pork Nachos
For the Pork: 2 pounds boneless blade pork roast, (Shoulder, Blade Boston Roast, Boston Butt) 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ancho chile powder 1 teaspoon garlic powder 1 teaspoon brown sugar 1/2 teaspoon dry mustard 2 teaspoons kosher salt 3 cups pork stock, or beer 1 teaspoon liquid smoke 1 tablespoon apple
Party-Time Pasta
Party-Time Pasta Ingredients: 1/2 lb. turkey, 85% lean ground 1 tsp. paprika 1 can tomatoes, crushed, 14 1/2 oz. 2 cups chicken broth, 14.5 oz. 2 cups pasta, bow-tie, uncooked 3 cups frozen vegetables such as carrots, broccoli and cauliflower, thawed Tasty Topping: 1/2 cup parsley, chopped fresh, or dried 1/4 cup bread crumbs, seasoned,
Easy Slow Cooker Chicken Pot-Pie
Easy Slow Cooker Chicken Pot-Pie Ingredients: 1 lb boneless skinless raw chicken breasts, trimmed of visible fat 8 oz mushrooms 1/3 cup frozen peas 1/3 cup frozen corn 2 carrots, diced 2 celery stalks, sliced 1 bell pepper (any color), diced ½ small onion, diced 1 can condensed low sodium cream of chicken soup 2
Chicken Vegetable Casserole w/ Stuffing
Submitted by: Ann Wiley of Amsterdam, Ohio Ingredients: 1 2lb. bag frozen vegetable mix (broccoli, cauliflower, carrots, zucchini, water chestnuts) or use about 1 cup of each 4 cooked chicken breasts, cooled, cut into chunks 2 4oz. cans sliced mushrooms (or use fresh) 1 pkg. Stove-Top Stuffing for Chicken White Sauce: 1 stick butter 2
