Search Results for "Radish"
Recipe Results 55 of 307 pages
Eggplant Zucchini Stir Fry
Eggplant Zucchini Stir Fry Ingredients: 2 eggplant (peeled and cubed) 1 zucchini (thinly sliced) 1 cup green bell pepper (cut into strips) 2 onion (sliced) 3 Tbsp. Italian salad dressing (low fat) 2 cups cherry tomatoes 2 cups brown rice (cooked) Directions: Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
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
Succotosh
Succotosh Ingredients: 3 cups corn kernels, fresh or frozen 2 cups lima beans, frozen 3 bacon slices 1 small onion, white or yellow, chopped 1 pint cherry tomatoes, halved 1 small red bell pepper, chopped 1 small orange bell pepper, chopped 2 garlic cloves, finely chopped 3 Tbsp. butter 1/4 cup fresh basil, cut into
Lemon-Mint Sugar Snap Peas
Lemon-Mint Sugar Snap Peas Ingredients: 8 oz. sugar snap peas 1 lemon (zested and juiced (about 1/2 tsp zest and 2 tbsp juice) 1 Tbsp. margarine 1/8 tsp. salt 1/4 cup. chopped fresh mint or cilantro Directions: In a medium saucepan, steam the peas, covered, for 5 minutes, or until just tender-crisp. Drain well. Transfer
Brown Rice Pilaf with Fruits
Brown Rice Pilaf with Fruits Ingredients: 1 Tbsp. olive oil 1/2 cup chopped onion 1/4 cup chopped peeled carrot 1/4 cup chopped celery 1 tsp. curry powder 1/2 tsp. ground ginger 1/2 tsp. cinnamon 1 tsp. minced garlic 1 cup long-grain brown rice 2 cups chopped apples (about 1-inch pieces) 2 1/4 cups low sodium
Mom’s Purple Cabbage
Mom’s Purple Cabbage Ingredients: 3 cups finely shredded purple (or red) cabbage 1 cup finely shredded green cabbage 2 apples, unpeeled and diced ½ cup + 2 tbsp water ½ cup plum jam ¼ cup vinegar ¼ cup packed brown sugar 2 Tbsp. butter 8 whole cloves 1¼ tsp salt Dash of pepper 1 Tbsp.
Crispy Stovetop Potatoes
Crispy Stovetop Potatoes Ingredients: 2 tbsp. olive or vegetable oil 3 large potatoes, peeled and diced Kosher salt and freshly ground pepper to taste Optional Seasonings: ½ to 1 tsp. of any of the following, or a combination: Cumin, lemon pepper, ground coriander, dried oregano, marjoram, rosemary, basil, thyme, or tarragon Directions: Heat a large
Baked Sweet Onions
Baked Sweet Onions Submitted by: Anna Miller of Zanesville, OH Ingredients: 2-3 large sweet onions (such as Vidalia, etc.) 1 cup cheese sauce mix (bulk mix or Southeast Mills or similar) 1 tsp. ground cumin 1/2 tsp. ground coriander 1/4 tsp. savory (or substitute thyme), optional 1 1/3 cups boiling water 1/3 cup seasoned fine
Parmesan Squash
Parmesan Squash Ingredients: 3 to 4 medium yellow squashes, cut lengthwise into 1/4-inch slices Salt and pepper 1/2 cup grated Parmesan cheese Olive oil Directions: Preheat oven to 350℉. Season both sides of the squash slices with salt and pepper. Place them in a single layer on a baking sheet lined with parchment paper. Sprinkle
Asparagus Salad with Lemon-Garlic Dressing
Asparagus Salad with Lemon-Garlic Dressing Ingredients: 2 tbsp. fat-free sour cream 1 tbsp. low-fat buttermilk fat-free milk 1 tsp. grated lemon zest 1 medium garlic clove (minced) 24 medium asparagus spears (trimmed) Poppy seeds (optional) Directions: In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving
