Search Results for "Tomato"
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Venison Chili
Venison Chili Ingredients: 1 pound ground venison 1 large onion, chopped ½ of a green pepper, chopped 2 tablespoons vegetable oil 1 (16 ounces) can diced tomatoes 2 (16 ounces) cans chili beans, undrained 1 (8 ounces) can tomato sauce 1 bay leaf ½ teaspoon salt ½ teaspoon cumin ½ teaspoon garlic powder 1 tablespoon
Ratatouille
2 tablespoons canola oil 1 yellow onion, sliced 3 garlic cloves, minced 2 bell peppers (green, red, or yellow) 1 eggplant (peeled and cut into 1 inch cubes) 1 can diced tomatoes, undrained (15 ounces) 1 teaspoon dried basil 1/2 teaspoon black pepper 1/2 cup chopped parsley Directions: Heat oil in a large saucepan and
Fresh Mediterranean Salad
Fresh Mediterranean Salad Ingredients: 1 large cucumber, chopped 1 cup cherry tomatoes, halved 1 red bell pepper, chopped 1/2 red onion, thinly sliced 1/2 cup kalamata olives, chopped 1 cup tomato basil feta crumbles 1 15 oz. can chickpeas, drained and rinsed Vinaigrette Ingredients: 1/2 cup mild olive oil 1/4 cup white wine vinegar 1
10-Minute Bean Soup
10-Minute Bean Soup Ingredients: 1 Tbsp. olive oil 1 tsp. minced garlic ¼ cup onion, finely chopped 2 cans of great northern beans, rinsed and drained, 15.8 oz. ea. 1 can diced tomatoes with basil, garlic and oregano, 14.5 oz. 1 can vegetable broth, 14 oz. 4 cups kale, torn into small pieces 1 Tbsp.
Creamy White Bean Soup
Creamy White Bean Soup Ingredients: 1 Tbsp. extra virgin olive oil 1/2 medium onion, chopped 2 clove garlic, minced 1 ripe tomato, chopped 2 tsp. dried oregano, dried 1 pinch crushed red pepper flakes 1 jar cannellini beans, 20-ounces, drained and rinsed 4 cups low sodium vegetable broth 6 fresh basil leaves, minced Juice of
Italian Veggie Beef Soup
Italian Veggie Beef Soup Ingredients: 1-1/2 pounds lean ground beef (90% lean) 2 medium onions, chopped 4 cups chopped cabbage 1 package (16 ounces) frozen mixed vegetables 1 can (28 ounces) crushed tomatoes 1 bay leaf 3 teaspoons Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 2 cartons (32 ounces each) reduced-sodium beef broth Directions:
Beef & Pasta Skillet Primavera
Ingredients: 1 pound Ground Beef (96% lean) 1 can (14-1/2 ounces) reduced-sodium beef broth 1 cup uncooked whole wheat pasta 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2 inch slices (about 3 cups) 1 can (14-1/2 ounces) no salt added diced tomatoes 1-1/2 teaspoons Italian seasoning Directions: Heat large nonstick
Asian Cranberry-Ginger Sloppy Pockets
Ingredients: 1 pound ground beef (85 percent lean) 1 can (14.5 ounces) cranberry sauce with whole cranberries 1 can (6 ounces) tomato paste 2 tablespoons honey 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground ginger 3 cups coleslaw mix 6 whole wheat pita pockets (6-inch diameter), cut in half crosswise, warmed
Turkey Pinwheel Appetizers
Ingredients: 1 package cream cheese, low-fat (8 oz, garlic and herb) 6 flour tortillas (8 inch) 6 slices turkey 3 Roma tomatoes (small, chopped) 3 cups baby spinach leaves (fresh) Directions: Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH 10 – 15 seconds to soften. Spread about 2 Tablespoons cream cheese
Mid-Summer Italian Bread Salad
Ingredients 1 clove garlic 1 (1 pound) loaf Italian bread 1 cup chopped tomatoes 1 cup cucumber – peeled, seeded and chopped 1 cup chopped red onion 1 clove garlic, minced 2 cups chopped fresh basil 1/8 cup chopped fresh thyme 1/4 cup olive oil 2 tablespoons balsamic vinegar Directions Rub peeled clove of garlic
