Search Results for "Dill"
Recipe Results 10 of 25 pages
Venison Burger Bowl
Venison Burger Bowl Ingredients: 8 slices bacon, chopped 1 Tbsp. olive oil 1 pound ground venison (If desired, use a 90:10 mixture of venison to beef) ¼ tsp. sea salt ¼ tsp. ground black pepper ½ tsp. Worcestershire sauce 1 head romaine lettuce, chopped 1 red onion, sliced 1 cup grape tomatoes, halved 1 cup
Potato Salad
Potato Salad Ingredients: 2.75 lbs potatoes, boiled, peeled 4 large hard-boiled eggs 4 large hard boiled egg whites 1 medium yellow onion 1/2 cup dill pickle (chopped) 1/4 cup mayonnaise 1/2 cup plain, fat-free Greek yogurt 3 Tbsp. brine from a pickle jar 2 Tbsp. yellow mustard 1/4 tsp. garlic powder 1/4 tsp. ground black
Greek Chicken Salad Pitas
Greek Chicken Salad Pitas Ingredients: ½ cup plain Greek yogurt 1 cup grated cucumber ½ cup chopped dill 1 tsp. kosher salt ½ tsp. ground black pepper 1 rotisserie chicken, deboned and shredded, or 2 pre-cooked chicken breasts, shredded (1-1½ pounds) 1 bell pepper, diced ½ cup chopped kalamata olives ¼ cup diced red onion
Oven Baked Catfish
Oven Baked Catfish Ingredients: 1-1½ pounds catfish fillets ½ cup low fat Greek yogurt 1 Tbsp. fresh dill, finely chopped 1 Tbsp. fresh parsley, finely chopped 1 Tbsp. lemon juice 1 cup panko bread crumbs 2 Tbsp. finely grated Parmesan cheese 2 Tbsp. sesame seeds ¼-½ teaspoon Cajun seasoning salt and pepper lemon wedges Directions:
Sweet Potato and Blue Cheese Nachos
Sweet Potato and Blue Cheese Nachos Ingredients: 1 bag sweet potato chips 2 bell peppers, diced 2 cups pre-cooked chicken, shredded ½ cup blue cheese crumbles 1 cucumber, peeled and cut into matchsticks 1 apple or pear, diced ⅓ cup blue cheese dressing or dip ⅓ cup chopped walnuts (optional) ½ cup chopped dill Black
Greek Honey Lemon Chicken Kababs
Greek Honey Lemon Chicken Kababs Ingredients for Chicken: 1/2 cup olive oil 1/4 cup flat leaf parsley, chopped, no stems 3 Tbsp. honey 2 lemons, zested and juiced 4 cloves garlic, crushed and roughly chopped 2 Tbsp. Za’atar (Middle Eastern spice blend) 1 1/2 lbs. chicken tender or breasts, cut into 1″ strips and skewered
Creamy Spinach Feta Dip
Creamy Spinach Feta Dip Ingredients: 10.5 ounces frozen, chopped, packaged spinach 1/2 cup fat-free, plain yogurt 1/2 cup reduced-fat sour cream 1/2 cup fat-free feta cheese (crumbled) 1 teaspoon garlic (minced, from jar) 1/3 cup fresh, chopped parsley or dill or 2 teaspoons dried parsley or dill 1/2 teaspoon black pepper 6 whole-wheat pitas (quartered)
Chicken and Escarole Soup with Lemon
Chicken and Escarole Soup with Lemon Ingredients: 2 tablespoons extra virgin olive oil 2 leeks (white and light green parts), sliced into ¼-inch thick half moons 3 carrots, cut into ½-inch pieces 2 ribs celery, cut into ½-inch pieces 2 cloves garlic, chopped 14.5-ounce can diced tomatoes ¾ teaspoon kosher salt ¼ teaspoon freshly ground
Salmon Bowtie Pasta
Salmon Bowtie Pasta Pasta Ingredients: 1 pound fresh Salmon fillet 1 pound bowtie pasta uncooked 1 pound fresh asparagus spears trimmed and cut into 1 inch pieces 2 cups frozen peas Dressing Ingredients: 1/4 cup olive oil juice of 1 lemon 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup fresh dill, chopped 1/4 cup Parmesan
Fried Pickles
Fried Pickles Ingredients: 1/2 cup flour 2/3 cup Panko bread crumbs 2 eggs 12-15 dill pickle chips 1/2 tsp. dried dill 1/2 tsp. garlic powder Cooking oil, such as vegetable or canola Directions: Heat oil in a small pan over low to medium heat. Oil temperature should reach approximately 350˚F. While oil is warming, prepare
