Search Results for "Tomato"
Recipe Results 49 of 182 pages
Pineapple Guacamole
Ingredients: 3 ripe avocados, peeled 1/2 cup finely chopped pineapple 1 tomato, seeded and chopped 2 jalapeno peppers, seeded and chopped 1/3 cup minced fresh cilantro 2 tablespoons lime juice 3 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper Tortilla chips Directions: In a medium size bowl, mash up two avocados. Stir in the
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.
Zucchini Snack Pizzas
Zucchini Snack Pizzas Ingredients: 1 large zucchini, washed and trimmed 1 tomato, coarsely chopped 1 cup grated mozzarella cheese 4 to 6 basil leaves, chiffonaded, for garnish Directions: Preheat oven to 400˚F. Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper.
Cobb Salad Ham Roll-ups
Ingredients: 8-12 slices ham thinly sliced 2 slices bacon crisp-cooked, drained, crumbled 1/4 cup mayonnaise 1 teaspoon Dijon-style mustard 2 eggs hard-cooked, chopped 1/2 small avocado chopped 1 Roma tomato seeded and chopped 2 ounces blue cheese crumbled Leaf lettuce or romaine Directions: Combine mayonnaise and mustard in a medium bowl. Fold in eggs, avocado,
Fresh Corn and Pepper Salad
Ingredients: 4 cups corn 1/2 cup vegetable oil 1/4 cup cider vinegar 2 teaspoons lemon juice 1/4 cup fresh parsley 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 2 large tomatoes 1/2 cup onion 1/3 cup green pepper 1/3 cup sweet red pepper Directions: In large bowl mix the
Italian Bean Soup
Ingredients: 1 can great northern beans (15 ounce) 1 can red kidney beans (15 ounce) 2 cans pinto beans (15 ounce) 46 fluid ounces tomato juice (or V-8 juice) 1 can Italian style or stewed tomatoes (15 ounce) 1 can vegetable broth, low-sodium (15 ounce) 1 can green beans (15 ounce, drained) 1 1/2 tablespoons
Macaroni Chick-Pea Soup
Ingredients: 3 1/2 cups chicken broth, fat-free, low sodium 1 cup water 1 3/4 cups macaroni (dry) 1/2 teaspoon celery flakes (or onion powder) 1/2 teaspoon oregano 1 cup stewed tomatoes, no-salt 1 cup green beans 1 can chick-peas (garbanzo beans) 1/4 teaspoon garlic powder Directions: In a large saucepan, bring broth and water to
Baja Beef and Rice Casserole
Ingredients 1 pound precooked pot roast 1 tablespoon vegetable oil 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 clove garlic, minced 2 (14.5 oz) cans tomatoes and green chilies 2 cups cooked rice 1 (1.25 oz) package taco seasoning mix Directions Heat oven to 350°. Shred beef into small pieces. In hot
Pizza Joes
Ingredients 1 pound Italian sausage, casings removed 1 medium green pepper, chopped 1 small onion, chopped 1/2 cup fresh chopped mushrooms 2 teaspoons Italian seasonings 1 clove garlic, minced 1 can (8 oz) tomato sauce 6 English muffins, split and toasted 2 cups shredded mozzarella cheese Directions Brown sausage in skillet, drain any excess fat.
Nacho Mac n’ Cheese
Nacho Mac n’ Cheese Ingredients: 12 ounces elbow macaroni 1 pound ground beef lean 2 cups frozen corn kernels 14.5 ounces diced tomatoes 1 cup 2% milk 2 tablespoons flour 1 1/4 cups cheddar cheese shredded 2 cup tortilla chips crushed Directions: Cook macaroni according to package directions. In a large skillet brown the ground
