Search Results for "Peach"
Recipe Results 70 of 212 pages
Beef and Spinach Pita Pockets
Ingredients 8 ozs. ground beef top round 6 fresh spinach leaves 1 whole wheat pita bread, halved 2 tablespoons plain low fat yogurt 1/4 teaspoon crushed red pepper 1 1/2 cups fresh spinach, chopped 1/4 teaspoon of ground cumin 1/4 teaspoon of ground coriander 1/8 teaspoon of ground ginger 1/8 teaspoon of salt 1 1/2
Renaissance Chops With Countryside Couscous Pork Chops
Ingredients 4 pork loin or rib chops, 3/4- to 1-inch thick cooking oil spray 2 teaspoons dried sweet marjoram leaves 1/2 teaspoon lemon-pepper seasoning 1/4 teaspoon fine grind sea salt (or kosher salt) 1/2 teaspoon garlic powder Countryside Couscous: 1 (14.5 oz.) can fat-free vegetable or beef broth 1/4 water 1 tablespoon dried minced onion
Peanut Chocolate Cake
Ingredients 1/2 butter, softened 2 1/4 s brown sugar, packed 3 eggs 3 squares (1 oz. each) unsweetened chocolate, melted and cooled 2 teaspoons vanilla extract 2 1/4 s all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup (8 ozs.) sour cream 1 cup water Frosting: 1 cup butter 1 cup peanut butter*
Mini Chicago Style Dogs
Mini Chicago Style Dogs Ingredients: 1 pkg. Hawaiian rolls 1/2 Tbsp. butter, melted 1/2 Tbsp. poppy seeds 12 mini hot dogs or 4 large hot dogs sliced into thirds 6 short peppers, diced small 1/4 cup tomato, seeds removed and diced 1/4 cup dill pickles diced small 1/4 cup sweet onion, diced small 1/4 cup
Garlic Stuffed Chicken
Ingredients: 2 cups water 8 garlic clove (unpeeled) 6 tablespoons fresh parsley (chopped, divided) 1 teaspoon lemon zest (grated) 1 teaspoon sodium-free seasoning blend 4 chicken breast (4 ounce, with skin) 1/4 cup chicken broth (reduced sodium) 2 tablespoons lemon juice (fresh) Directions: In a small saucepan, bring water to a boil. Add garlic; cook
Roasted Vegetables with Vinaigrette
Ingredients 6 medium beets, ends trimmed 6 medium carrots, peeled 2 large fennel bulbs 4 tablespoons extra-virgin olive oil 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper 1 tablespoon honey 1 tablespoon Champagne vinegar or white vinegar 1/4 cup fresh flat-leaf parsley leaves, chopped Directions Heat oven to 400°. Wrap each beet in a
Sweet Spot Peanut Butter Cookies
Ingredients for the Cookies: 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup salted butter, softened 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 egg 1/2 teaspoon vanilla extract 1/4 cup sugar for rolling dough balls For the Caramel Filling: 1 cup caramel
2-Step Chicken
Ingredients: 1 tablespoon vegetable oil 2 Boneless chicken breasts 1 can cream of chicken soup (10 ounces) 1/2 cup water Directions: Heat oil in a skillet at a medium-high setting. Add chicken and cook for ten minutes. Remove chicken from pan and set aside. Stir the soup and water together in the skillet and heat
Pumpkin Fruit Dip
Pumpkin Fruit Dip Ingredients: 1 can (15 ounce) pumpkin (about 1 ¾ cups cooked pumpkin) 1 cup low-fat ricotta cheese or plain yogurt or low-fat cream cheese 3⁄4 cup sugar 1 1⁄2 teaspoons cinnamon 1⁄2 teaspoon nutmeg Directions: In a large bowl, combine pumpkin, ricotta cheese or yogurt or cream cheese, cinnamon and nutmeg. Add
Honey Ice Cream
Ingredients 5 egg yolks 1/2 cup honey 1 pint milk 1/2 pint double/heavy cream 1 teaspoon vanilla essence Directions Beat together egg yolks and honey in mixing bowl. Heat milk in saucepan until it reaches boiling point, then simmer. While it?s simmering, stir in egg yolk/honey mixture. Continue to stir until it thickens. Remove from
