Search Results for "Radish"
Recipe Results 68 of 307 pages
Scalloped Potato-Onion Bake
Submitted by Karen Crain Ingredients: 1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup Milk dash Ground black pepper 4 Medium Potatoes (about 1 1/4 pound) thinly sliced 1 small onion, thinly sliced (about 1/4 cup) 1 tablespoon butter, cut into small pieces Paprika Directions: Stir the
Fruity Crunchy Chicken Salad
1 cup chopped, cooked chicken breast 1 cup mandarin orange segments drained and cut into pieces 1/2 cup dried cranberries 1/2 cup almond slices 1/2 cup peeled jicama chopped 4 cups lettuce 1/3 cup reduced fat salad dressing Directions: In a large mixing bowl, mix the chicken, orange pieces, cranberries, almonds, and jicama. Add the
Maple-Mustard Green Beans
Ingredients: 2 lbs green beans, ends trimmed 2 TBSP coarse-grained Dijon mustard 3 TBSP balsamic vinegar 1 1/2 TBSP Pure Ohio Maple Syrup 2 tsp extra-virgin olive oil 2 TBSP chopped scallions Sea salt Freshly ground black pepper to taste Directions: Cook the beans in a saucepan, bring 2 quarts of water to a boil
Black-Eyed Peas
Ingredients: 4 slices turkey bacon (sliced) 2 cans low-sodium black-eyed peas (drained, about 15 ounces each) 1 cup water 1/4 teaspoon black pepper 1 tablespoon sugar Directions: Place a pot over medium high heat and cook turkey bacon for 3 to 4 minutes. Add black-eyed peas, water, pepper, and sugar and bring to a boil. Reduce heat
Roasted Vegetables
Ingredients: 1 red onion, peeled and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 2 yellow squash, diced 2 zucchini, diced 4 garlic cloves, peeled and chopped 1 teaspoon olive oil 1⁄4 teaspoon dried thyme 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups grape or cherry tomatoes
Balsamic Glazed Carrots
Ingredients: 3 cups carrots, chopped into coins 1 Tablespoon olive oil 1 1/ 2 Tablespoons balsamic vinegar 1 Tablespoon brown sugar Directions: Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
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
Dump Soup
Submitted by a reader from Waynesburg, Ohio Ingredients: 1 gal. water 2 Tbsp. chicken bouillon, heaping 2 tsp. garlic, minced, heaping 2 tsp. hot sauce, heaping 1 tsp. salt 1 tsp. pepper 1 Tbsp. thyme leaves vegetables Directions: In large dutch oven or stockpot, mix all ingredients together. Classic vegetables to use are: chopped cabbage,
Double Delicious Grilled Cheese Sandwiches
Ingredients: 3 to 4 tablespoons butter, melted 8 slices whole wheat bread, not too thick 4 3/4-ounce slices processed American cheese 8 vertical slices of dill pickle 8 thin slices ripe medium-sized tomato 12 to 16 red onion rings (4) 1 1/2-ounce slices sharp (aged) cheddar cheese Directions: Using a pastry brush, butter
Peppy Quinoa
Ingredients: 1/8 cup Pepitas/Pumpkin seeds 1 1/4 cups Quinoa, dry 1 tablespoon low-sodium chicken base 1/2 cup fresh onion, peeled, diced 1/2 cup canned diced green chilies 2 1/4 teaspoons fresh garlic, minced 1/2 cup fresh cilantro, chopped 1/2 cup fresh green onions, diced 2 tablespoons fresh lime juice (2-4 Tbsp optional) Directions: Preheat oven
