Search Results for "Grapes"
Recipe Results 75 of 143 pages
Avocado Super Summer Wrap
Ingredients: 1 ripe Avocado, seeded, peeled and cut into chunks 1/2 cup plain nonfat Greek yogurt 1 tsp. lime juice 1/2 cup blueberries 1/2 cup grated carrots 1/4 cup chopped red onion 2 cups chopped fresh arugula 12 oz. cooked chicken breast, cubed 4-8″ whole wheat tortillas Directions: Mash half the avocado chunks with yogurt
Maple Fruit Bread
Ingredients: 2 tablespoons melted shortening 3 teaspoons baking powder 1 cup maple syrup 1/2 teaspoon baking soda 1 egg, well beaten 1/2 teaspoon salt Rind of one orange, grated 3/4 cup chopped nuts 2 1/2 cup flour 3/4 cup orange juice Directions: Blend shortening, maple syrup, egg, and orange rind. Sift together flour, baking powder,
French Onion Soup
Ingredients 4 large onions 1/4 butter 1 tablespoon flour 6 s beef broth 1/2 to 1 teaspoon Tabasco sauce 6 slices French bread, toasted 6 tablespoons shredded Mozzarella cheese Directions Cook onions in butter until transparent. Add flour; blend well. Put in slow cooker. Add beef broth and Tabasco. Cook on low 7 to 9
Fish Chinese Style
Ingredients 1 (8 oz.) mild fish fillet, such as grouper, sole or ono 2 tablespoons butter or margarine 1 tablespoon fresh gingerroot, grated 1 teaspoon garlic, minced 1 teaspoon sugar 2 tablespoons soy sauce 1/2 green onions, chopped 3 tablespoons vegetable oil fresh cilantro sprigs Directions saute fillet in butter 5 minutes, turning once. Transfer
Pesto Parmesan Roasted Cauliflower
Pesto Parmesan Roasted Cauliflower Ingredients: 1 head cauliflower, separated into florets 1 Tbsp. olive oil 3 Tbsp. butter To taste salt and freshly ground pepper 1/4 cup pesto 2 Tbsp. butter 1/4 cup freshly grated Parmesan cheese Directions: Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, toss
Pistachio and Anchovy Pasta
Pistachio and Anchovy Pasta Ingredients: 8 oz. orecchiette pasta 1 cup shelled pistachios 4 Tbsp. extra-virgin olive oil 2 oz. jar anchovies 1 tsp. crushed red pepper flakes 1/2 cup grated Parmesan cheese 1 garlic clove, minced 1/2 cup chopped flat-leaf parsley To taste salt Directions: Bring a pot of salted water to a boil.
Cheesy Cauliflower Crock Pot Soup
Cheesy Cauliflower Crock Pot Soup Ingredients: 1 med. size head fresh cauliflower 2 tsp. garlic, minced 3 cups chicken broth 1 cup heavy cream 3 cups grated cheddar cheese 1/2 tsp. salt 1 tsp. pepper 6 sliced bacon cooked and diced 3 green onions, sliced Directions: Chop the cauliflower into chunks. Place the cauliflower in
Venison Cabbage Rolls
Venison Cabbage Rolls Ingredients: 12 large cabbage leaves 1 ½ lbs. ground venison ¼ cup grated onion 4 Tbsp. butter 2 Tbsp. Italian seasoning 1 ½ cups cooked rice 1/8 tsp. pepper 2 cans (15 ounces each) low-sodium tomato sauce Toothpicks Directions: Place cabbage leaves in boiling water until tender, drain, and dry. Brown venison
Layered Ham and Pea Salad
Salad Ingredients: 3 cups lettuce shredded 1/2 cup carrots grated or shredded 1/2 cup frozen sweet peas 1/2 cup mandarin oranges 3/4 cup cooked lean ham diced 1/4 cup reduced fat cheddar cheese shredded Dressing Ingredients: 1/4 cup fat free plain yogurt 2 1/2 tbsp fat-free sour cream 1/8 tsp dried basil Directions: Wash your
Zucchini Pineapple Bread
Submitted by D. Flinner, of Canton, Ohio. Ingredients: 3 eggs 1 cup oil 2 cups sugar 3 cups all purpose flour 1 tablespoon vanilla extract 1 teaspoon baking powder 2 cups grated zucchini 1 teaspoon baking soda 1 teaspoon salt 1/2 cup raisins 1 tablespoon cinnamon 1 cup chopped nuts 1 (8 ounce) can crushed
