Search Results for "Onion"
Recipe Results 115 of 250 pages
Chicken Vegetable Soup
Ingredients: 2 tablespoon extra virgin olive oil 1 medium onion finely chopped 3 medium carrots finely chopped 2 stalks celery finely chopped 4 garlic cloves minced 4 cups low sodium chicken broth 4 cups water 2 cups cooked shredded chicken 4 small potatoes with skin, chopped 1 medium bell pepper chopped ½ teasppon seasoning salt
Black Bean Salsa with Pineapple
Ingredients: 1 15oz. can low sodium black beans, drained and rinsed 1 15oz. can pineapple tidbits in natural juice, drained but reserve juice 1 cup diced bell pepper 6 green onions, thinly sliced 1/4 cup cilantro leaves, chopped 1/4 cup reserved pineapple juice 1 Tbsp. canola oil 1 seeded jalapeno pepper minced Directions: Combine all
Butternut Squash Nachos
Ingredients: 4 cups fresh squash or pumpkin, cubed 2 Tbsp. olive oil 1/4 tsp. black pepper 1 13-oz. package blue corn tortilla chips, baked 1 15-oz. can low sodium black beans, drained 2 cups low fat mozzarella cheese Optional toppings: fresh cilantro, diced green onion, diced guacamole fresh lime juice Directions: Preheat oven to 400
Sour Cream Cucumber Salad
Ingredients: 2 cucumbers, sliced 1/2 med. red onion, thinly sliced 1 Tbsp. fresh dill, chopped 1 cup sour cream 1/2 lemon, juiced 1/2 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper Directions: Place cucumber and onion slices in bowl, set aside. Mix the rest of the ingredients together and pour onto veggies. Toss to combine.
Roasted Asparagus Salad
Ingredients: 1/4 cup red onion sliced very thin 1/3 cup red wine vinegar 1 lb. fresh asparagus spears, trimmed 3 cups fresh arugula (can substitute spinach) 2 Tbsp. fresh mint, minced 3 Tbsp. extra virgin olive oil 1/4 tsp. salt 1/8 tsp. black pepper Directions: To pickle onions, combine onion and vinegar in a small
Parmesan Celery Salad
Ingredients: 8 sticks celery 1 cup pecans toasted and chopped 1/4 cup sliced green onion 1 tbsp whole grain mustard 2 tbsp lemon juice 2 tbsp olive oil 1/4 cup shaved Parmesan cheese Directions: Chop celery and place in large bowl. Toast pecans and add to celery. Whisk together green onion, mustard, lemon juice, and
Slow Cooker Vegetarian Stuffed Peppers
Ingredients: 2 bell peppers (green, orange, yellow, or red) 1/3 cup uncooked quinoa rinsed 1 15-ounce can black beans no salt added 1 8-ounce can tomato sauce unsalted 1 tsp cumin 1 tsp chili powder 1 tsp garlic powder 1/4 cup onion diced 3/4 cup cheese Mexican blend, reduced fat, shredded 1/4 cup water garnish
Zucchini Stir Fry
Ingredients: 1 tablespoon vegetable oil 1 medium onion 1 yellow squash 1 medium zucchini 1 red pepper 1/2 teaspoon black pepper 1/4 teaspoon basil 1/4 teaspoon oregano Directions: Peel the onion. Cut into thin slices. Slice the yellow squash into thin round pieces. Slice the zucchini into thin round pieces. Cut the red pepper into
Potato Corn Chowder
Ingredients: 1 teaspoon olive oil 1 garlic clove, minced 5 Tablespoons all-purpose flour 2 teaspoons dry mustard Black pepper to taste 5 Tablespoons reduced-fat, shredded cheddar cheese 1 cup chopped onion 2 cups frozen corn 4 cups skim milk 1/4 teaspoon dried thyme 4 cups diced potatoes Directions: In a non-stick skillet over medium high
Blueberry Guacamole
Ingredients: 1 teaspoon avocado oil 1/2 cup fire roasted corn 3 large avocado, diced 1/4 cup frozen blueberries (thawed), plus 2 tablespoons for garnish 1 clove garlic, minced 1/4 red onion, diced 1 jalapeno, diced 6 cherry tomatoes, quartered 1 teaspoon red pepper flakes 1 lime, juiced 2 tablespoons chopped cilantro 2 tablespoons chopped basil
