Search Results for "carrots"
Recipe Results 8 of 58 pages
Yogurt Vegetable Dip Wrap
Ingredients: 1 cup nonfat plain Greek yogurt 1 teaspoon dried dill 1 teaspoon dried parsley 1 teaspoon dried chives 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 6 whole wheat tortillas 1 cup carrots shredded 2 cup baby spinach 1 red bell pepper seeded and sliced Directions: Clean your preparation
Italian Vegetable Saute
Ingredients 4 medium carrots, peeled and sliced 1 head cauliflower, divided into florets 3 small zucchini, sliced 2 cloves garlic, sliced thin 3 tablespoons olive oil 2 yellow onions, peeled and sliced salt and pepper to taste 1/4 beef stock 2 tablespoons fresh-grated Directions Parmesan or Romano cheese In pot of boiling water, blanch carrots
Red Cabbage Curry
Ingredients 1 small head red cabbage, shredded 2 red potatoes, cut into 1/2 in. cubes 1 small red onion, finely chopped 1 teaspoon caraway seeds 2 tablespoons curry powder 1 cup grated carrots 1 tablespoon olive oil Directions Steam potatoes until done. Sauté onions in oil until clear. Add caraway and curry powder with enough
Crunchy Stir-Fry
Ingredients 1/2 cup vertically sliced onion 1 cup thinly sliced carrots (2 medium) 1 teaspoon vegetable oil 1 teaspoon dried basil, crushed 1 cup fresh or frozen Chinese pea pods 1 tablespoon water 1 Golden Delicious or Criterion apple (medium), cored and thinly sliced Directions Stir-fry onion, carrots and basil in oil in non-stick skillet
Old-Fashioned Turkey Noodle Soup
Ingredients for Stock: Leftover turkey carcass and drippings 1 large onion, quartered 4 large carrots, chopped into 1” pieces 4 stalks celery, chopped into 1” pieces 1 bay leaf 1 tsp whole peppercorns handful of parsley Ingredients for Soup: 2 chopped carrots 2 large onions, chopped 4 stalks chopped celery 1 tbsp olive oil
Buffalo-Style Beef Tacos
Buffalo-Style Beef Tacos Ingredients: 1 lb. ground beef 1/4 cup hot pepper sauce 8 taco shells 1 cup thinly sliced lettuce 1/4 cup blue cheese dressing* 1/2 cup shredded carrot 1/3 cup chopped celery 2 Tbsp. chopped fresh cilantro Carrot and celery sticks or cilantro sprigs (optional) Directions: Heat large nonstick skillet over medium heat
Lemon Pepper Chicken And Veggies
Ingredients 2 cloves garlic 4 carrots 4 potatoes 4 chicken thighs or legs, skin removed 2 teaspoons lemon pepper seasoning 1 (14.5 oz.) can chicken broth Directions Wash your hands. Lightly coat inside of slow cooker with cooking spray. Peel and mince garlic. Wash, peel and slice carrots about 1/2-inch thick. Wash, peel and cut
Granola Bars
Ingredients 1 cup honey 1 cup peanut butter 3 1/2 cups rolled oats 1/2 cup raisins 1/2 cup grated carrots 1/2 cup coconut Directions Preheat oven to 350°. Peel and grate the carrots. Put the honey and peanut butter in a large saucepan. Cook on low heat until they melt. Remove the pan from the
Copycat KFC Coleslaw
Copycat KFC Coleslaw Ingredients: 8 cups cabbage, finely chopped about 1 head 1/4 cup shredded carrot about 1 carrot 2 Tbsp. minced onion 1/3 cup sugar 1/2 cup mayonnaise 1/4 cup buttermilk 1/4 cup milk 2 1/2 Tbsp. lemon juice 1 1/2 Tbsp white vinegar 1/2 tsp. salt 1/2 tsp. pepper Directions: In a large
Cream Cheese Vegetable Dip
Cream Cheese Vegetable Dip Ingredients: 4 ounces low-fat cream cheese ¼ cup soft silken tofu 1 garlic clove, chopped Freshly ground pepper ¼ cup chopped fresh chives 1 tablespoon minced English cucumber 1 tablespoon minced red bell pepper 1 tablespoon grated carrot Directions: Place the cream cheese, tofu, garlic and pepper in a food processor
