Search Results for "Tomato"
Recipe Results 51 of 182 pages
Whole Wheat Spaghetti with Marinara and Turkey Meatballs
Whole Wheat Spaghetti with Marinara and Turkey Meatballs Ingredients: 14 oz. canned, no-salt-added, or, low-sodium, sliced carrots 14.4 oz. packaged, frozen pepper stir-fry (onions and peppers) (thawed) 1 medium zucchini (chopped) 4 cloves fresh garlic (minced) OR 2 tsp. jarred, minced garlic 52 oz. cubed, no-salt-added, or, low-sodium tomatoes (crushed) 2 tsp. salt-free, dried Italian
Black and Blue Burger
Ingredients 1 pound ground chuck 4 crusty burger buns, sliced in half 4 leaves green leaf lettuce 1 tomato, sliced 4 portabella mushrooms, grilled 4 slices red onion, grilled Crumbled blue cheese (4 oz) 4 tablespoons whole grain mustard Salt and blackening spice to taste Directions Preheat grill. Portion chuck into four patties. Season burgers
Shepherd’s Pie with Parmesan Potato Crust
Shepherd’s Pie with Parmesan Potato Crust Ingredients: 2 lbs. Yukon gold potatoes, peeled and cut into chunks 1 Tbsp. vegetable oil 1 med. onion, diced 1 lb. ground beef 1 clove garlic, minced 1 Tbsp. rosemary 3 Tbsp. flour 1 1/2 Tbsp. tomato paste Salt and black pepper to taste 1 cup hot water 9
Meatloaf
Ingredients: 1-1/2 pounds ground beef 1 can (8 ounces) tomato sauce 1 cup soft bread crumbs 1 egg 1 small onion, finely chopped 2 teaspoons Worcestershire sauce 1 teaspoon dried thyme leaves, crushed 1/2 teaspoon garlic salt 1/4 teaspoon pepper Ingredients for the Topping: 1 tablespoon packed brown sugar 1 teaspoon dry mustard Directions: Heat
Venison Lasagna
Venison Lasagna Ingredients: 3/4 pound venison 1/4 pound ground beef 1/2 cup chopped onion 1-2 cloves of garlic 1-28 ounce can of tomato sauce 1-12 ounce can of tomato paste 2 teaspoons dried basil, crushed 2 teaspoons dried oregano, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 1 box of lasagna noodles 1 beaten egg 2
Turtle Shells
Ingredients: 24 Jumbo Shells, uncooked 2 cups low-sodium canned tomato sauce 1 10-oz. package frozen chopped spinach, thawed 8 oz. shredded part-skim mozzarella cheese (about 1 3/4 cup) 1 1/2 cups low-fat, part-skim ricotta cheese 3 medium carrots, peeled and grated (about 2/3 cup) 3 egg whites 1/4 tsp. freshly ground black pepper Large pinch
Mexican Chicken Dip with Lime
Ingredients: 1 package (3 oz) cream cheese, softened 1/3 cup sour cream 3/4 teaspoon grated lime peel 1 package (9 oz) frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups) 1 can (3.8 oz) sliced ripe olives, drained 1 can (16 oz) refried beans 1/3 cup chunky salsa 1 medium Italian plum tomato, chopped
Gazpacho Salad
Ingredients: 1 sweet yellow onion, sliced 1 medium English cucumber, chopped 2 cups grape tomatoes, halved 1 yellow or orange pepper, chopped 1 clove garlic, minced 1/4 cup extra virgin olive oil 2 tbsp white wine vinegar 2 tbsp chopped fresh parsley 1/2 tsp each salt and freshly ground pepper Directions: Add
Miller’s Chill Soup
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 1 quart tomato juice 2 quarts tomato soup 1 can dark red kidney beans 1 can light red kidney beans 1 can pork and beans 1 can refried beans 2 Tbsp mustard 1/4 ketchup 1 1/2 cup brown sugar 6-9 tsp chill powder 2
Extreme Veggie Scrambled Eggs
Ingredients 1/4 cup olive oil 1/4 cup sliced fresh mushrooms 1/4 cup chopped onions 1/4 cup chopped green bell peppers 6 eggs 1/4 cup milk 1/4 cup chopped fresh tomato 1/4 cup shredded Cheddar cheese Directions Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; sauté until
