Search Results for "Cilantro"
Recipe Results 11 of 29 pages
Vegetable Medley with Salsa Dip
Vegetable Medley with Salsa Dip Ingredients: 1 lime (juiced) 2 carrot (cut into 3-inch sticks) 2 celery stalk (cut into 3-inch sticks) 1/2 cup jicama (1/2 medium, peeled and cut into 3-inch sticks) 1 medium radishes (1 bunch trimmed) 6 green onion (trimmed) cup sour cream, fat free 1 cup fresh salsa 2 tomatoes (chopped)
Fish Tacos with Broccoli Slaw
Fish Tacos with Broccoli Slaw Ingredients: 1 cup water 4 firm white fish fillets (about 4 ounces each), such as cod or halibut, 3/4 to 1 inch thick, rinsed and patted dry 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon garlic powder 2 cups broccoli slaw 1/4 cup chopped, fresh cilantro 1 medium
Chicken Soup
Chicken Soup Ingredients: 1 whole chicken (fresh or thawed) 4 stalks celery 1 whole onion 4 cloves garlic 2 carrots 4 zucchini or yellow summer squash 1 jalapeño pepper 2 ears corn 8 cups water 2 bay leaves 2 limes, juiced 1 bunch cilantro, chopped Directions: Make the broth first: In a large stock pot,
Mexican Meatball Soup (Albondigas)
Mexican Meatball Soup (Albondigas) Ingredients: 1 lb. ground sirloin or lean ground beef 2 Tbsp. long-grain white rice 1 large egg 1/4 cup fresh oregano 1 3/4 tsp. salt 1 tsp. black pepper 1 tsp. olive oil 1 cup onion, diced 1 cup red bell pepper, cored, seeded, and diced 4 cloves garlic, minced 8
Apple Turkey Chili
Apple Turkey Chili Ingredients: 2 teaspoons olive or canola oil 1/2 cup chopped onion 2 tablespoons minced seeded jalapeño pepper 2 cloves garlic, minced (1 teaspoon) 1 pound 97% lean ground turkey 4 teaspoons chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1 15-ounce can black beans, drained and
Honey Chipotle Roast Acorn Squash
Honey Chipotle Roast Acorn Squash Ingredients: 2 small acorn squash 2 chipotle peppers in adobo 2 Tbsp. honey 2 limes, juiced 1 generous pinch salt 2 Tbsp. olive oil 1/8 cup loosely packed fresh cilantro, chopped Directions: Cut the acorn squash in half, stem to root. Scoop out the seeds and pulp. Cut the squash
Butternut Squash Nachos
Butternut Squash Nachos Ingredients: 4 cups fresh squash or pumpkin, cubed 2 tablespoons olive oil 1/4 teaspoon black pepper 1 13-ounce package blue corn tortilla chips, baked 1 15-ounce can canned, low sodium black beans, drained 1 cup salsa 2 cups low fat mozzarella cheese Optional toppings: diced fresh cilantro, diced green onion, guacamole, fresh
Slow-Cooker Indian Butter Chicken
Slow-Cooker Indian Butter Chicken Ingredients: 3 pieces naan bread 1 red onion, halved and thinly sliced 1 pound baby red-skinned potatoes, halved or quartered if large 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced 1 small bunch cilantro, leaves and tender stems separated, chopped 1 1/2 pounds skinless, boneless chicken thighs
Autumn Strawberry Salsa
Autumn Strawberry Salsa From: Oregon Strawberry Commission Yield: 2 cups Ingredients: 1 pint strawberries, chopped 1 Asian pear (or preferred variety), chopped 1 /2 – 1 jalapeño pepper, seeds removed and diced 1 cucumber, peeled, seeds scraped out, and chopped 2 T chopped cilantro 1 lime, juiced Salt to taste Directions: Toss the chopped pears
Southwest Green Goddess Wraps
Southwest Green Goddess Wraps Ingredients: 1 ripe avocado 3 tbsp plain Greek yogurt 1 tbsp fresh lime juice 1 green onion, chopped 2 tbsp chopped fresh parsley or cilantro leaves 1/4 tsp each salt and pepper 4 corn tortillas (6 inch) 4 slices southwest style cheese 16 slices English cucumber 1/2 cup chopped plum tomatoes
