Search Results for "Radish"
Recipe Results 94 of 307 pages
Easy Minestrone Pasta
Ingredients: 3 cups whole wheat pasta shells uncooked 2 medium carrots sliced 1 medium bell pepper chopped 1 (15 ounce) can low sodium kidney beans drained and rinsed 1 (15 ounce) can low sodium garbanzo beans drained and rinsed 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups 2/3 cup fat free Italian
Tuscan Pizza
Ingredients: 1/2 pound sweet or spicy Italian sausage 1 tablespoon olive or vegetable oil 2 large onions, cut into narrow wedges 1 large green pepper, cut into narrow strips 1 large red pepper, cut into narrow strips 1-1/2 cups bottled pasta sauce 1 prepared pizza crust* (about 11-inch) 1 bag shredded mixed cheeses (8 ounce)
Stuffed Onions with Pasta
Ingredients: 4 large yellow onions 2 teaspoons olive oil 8 ounces Capellini pasta, dry 4 ounces bacon or thin sliced pancetta,diced 2 tablespoons butter, unsalted 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon fresh thyme, minced 1 tablespoon balsamic vinegar 1 cup chicken stock 2 tablespoons fresh Italian parsley, minced Directions: Wash onions, leaving
Easy Minestrone Pasta
Ingredients: 3 cups whole wheat pasta shells uncooked 2 medium carrots sliced 1 medium bell pepper chopped 1 (15 ounce) can low sodium kidney beans drained and rinsed 1 (15 ounce) can low sodium garbanzo beans drained and rinsed 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups 2/3 cup fat free Italian
Garlic Pasta with Beans and Peppers
Ingredients: 1 1/2 medium heads garlic cloves separated and peeled 2 cups cold water 1 tsp salt 3 orange bell peppers 6-8 ounces baby spinach 10 ounce package penne pasta 1 (19 ounce) can white beans low sodium, rinsed, and drained 1 tbsp balsamic vinegar 1/4 cup finely shredded Parmesan cheese Directions: Reserve 6 large
Eggplant Delight
Ingredients: 1 medium eggplant 1/4 inch thick slices 2 tablespoons olive oil divided 8 ounces whole wheat penne pasta cooked 8 ounces mushrooms sliced 1 shallot diced 1 medium zucchini squash sliced 3 garlic cloves minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes diced 1 tablespoon oregano 1 tablespoon parsley flakes 1/2
Best Corn Pudding
Ingredients: 8 ounces cream cheese, room temperature 2 (15-ounce) cans creamed corn 3 cups fresh or thawed frozen corn 1 cup cornmeal 1 medium onion, finely chopped 1 1/3 cups milk 1/2 cup (1 stick) melted butter 2 eggs 2 Tablespoons sugar 2 teaspoons salt 1 teaspoon pepper 1 Tablespoon fresh thyme 1/4 teaspoon cayenne
Classic Beef Pot Roast
Ingredients: 1 beef Cross Rib Chuck Roast or Arm Chuck Roast Boneless (2-1/2 to 3-1/2 pounds) 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 tablespoon vegetable oil 4 cups reduced-sodium beef broth 2 tablespoons tomato paste 2 teaspoons dried thyme leaves 1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
Four-way Slow Cooker Shredded Beef
Ingredients: 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds) 1 tablespoon vegetable oil (optional) 1 large onion, chopped 2 tablespoons minced garlic Directions: For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides. Place
Colcannon
Submitted by: Tammy Reese, Farm and Dairy Ingredients: 3lb. bag yukon gold potatoes, halved and peeled 5 strips bacon, chopped into small pieces. 1 cup cooked cabbage (See Crockpot Stout Braised Corned Beef and Cabbage) 1 small onion, chopped 1 tsp minced garlic 1/2 cup butter 1/2 cup cream cheese 1/4 cup milk (may need
