Search Results for "Onion"
Recipe Results 97 of 252 pages
Skillet Pasta Dinner
Skillet Pasta Dinner Ingredients: 1/2 pound ground turkey, 85% lean (or ground sausage or beef) 1 medium onion, chopped 2 garlic cloves, minced (approximately 1 teaspoon) 1 can tomato sauce (8 ounce) 1 cup water 8 ounces uncooked tube pasta (ziti, penne, or macaroni) 2 cups fresh or frozen vegetables (try zucchini and carrots) Directions:
Bread Bake
Bread Bake Ingredients: 6 slices bread (cubed, approx. 6 cups) 1 1/2 cups broccoli (frozen, chopped and cooked) 1 cup cheddar cheese, low-fat shredded 1 Tbsp. onion minced, optional 1 cup chicken, skinless (diced, cooked) 4 eggs 2 cups milk, non-fat Directions: Place half the bread in a well greased 9×9 inch pan. Top with
Chili
Chili Originally published on: February 6, 2003 Ingredients: 1 med. onion, chopped 1 small bell pepper, chopped 1 lb. ground beef or turkey 1 lg. can diced tomatoes 1/2 can lemon-lime pop salt, to taste 1 can kidney beans 1/2 can stale beer 1/2 cup chili sauce chili powder, to taste (depends on how hot
Peach Chutney
Ingredients: 1 cup chopped onion 1 teaspoon vegetable oil 6 peaches, peeled, pitted & chopped 2/3 cup sugar 1/4 cup fresh lemon juice 1 cinnamon stick 1/8 teaspoon ground cloves 1 bay leaf 1/8 teaspoon crushed red pepper flakes 1/4 teaspoon ground ginger Directions: In a heavy-bottomed, medium saucepan, saute the onions in the oil
Parmesan Asparagus
Ingredients: 2 pounds asparagus rinsed and trimmed 1 tablespoon olive oil 1/4 cup grated parmesan 1/4 cup whole wheat panko bread crumbs 1/2 teaspoon onion powder 1/4 teaspoon paprika Heat oven to 350 degrees. Directions: Place asparagus into a large baking dish and drizzle olive oil evenly over asparagus Roast asparagus for 15-20 minutes until
Potato & Corn Jalapeño Soup
Ingredients: 2 tablespoons butter 1 onion, diced 1 jalapeño, diced (about 1 ½ tablespoons) plus 8-12 thin slices of jalapeño for garnish 5-6 yukon gold potatoes, peeled and cut into large dice 2 cups corn kernels 5 cups chicken stock 1 ½ teaspoons salt ¼ teaspoon cayenne pepper Cilantro for garnish Directions: In a large
Beefy Sausage Zucchini Bake
Ingredients: 1/2 pound extra lean ground beef 1/2 pound ground pork sausage 1 medium onion chopped pepper to taste 1/2 teaspoon garlic powder 6 ounces unsalted tomato paste 2 cans diced tomatoes Italian style, 15.5 ounce 4 cups sliced zucchini about 4 small 1/4 cup grated or shredded Parmesan cheese Directions: In a skillet, brown
Sauted Mushrooms
Ingredients: 1 t. salt 1/4 t. ground white pepper 1/2 t. paprika 1/2 t. sugar 1/4 t. dry mustard 1/8 t. ground turmeric 1/2 t. garlic powder 1/4 t. onion powder 1 C. flour 20 to 25 large mushrooms, halved lengthwise 1/2 C. buttermilk 4 T. butter 2 T. vegetable oil Directions: Combine the salt,
Bean Nacho Dip
Ingredients: 1/2 package low-fat cream cheese (about 8 ounces) 1/2 can low-sodium vegetarian beans (undrained, about 8 ounces) 1/2 can tomatoes (chopped, about 8 ounces) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 pound shredded reduced-fat cheddar cheese (about 2 cups) Directions: Preheat oven to 350 degrees F. Spread cream cheese on the bottom
Cream Style Corn Bread
Ingredients: 1 cup CORNMEAL 3/4 cup FLOUR 1 small ONION 1 can (14 3/4 ounces) LOW-SODIUM CREAM STYLE CORN 1/4 cup OIL 1/2 cup LOW-FAT MILK 1 EGG Directions: Preheat oven to 400° F. Spray a 12-cup muffin pan or an 8×8-inch or 9×9-inch pan with nonstick cooking spray. In medium sized bowl, mix together
