Search Results for "Onion"
Recipe Results 155 of 250 pages
Cheesy Hash Brown Bake
Submitted by D.F. of Canton, Ohio Ingredients: 1 package (1-1/4 lb.) refrigerated hash brown potatoes 1 lb. ground beef 1 large onion, chopped 2 cloves minced garlic 14.5 oz. can seasoned tomatoes, diced & undrained 4 c. shredded cheddar cheese 1 lb. bacon, cooked & crumbled Directions: Preheat oven to 350°. Lightly spray 13x9x2″ baking
Grilled Potato Salad
Ingredients: 2 lb. small red potatoes, quartered 1 red pepper, halved, seeded 3 green onions 1 Tbsp. chopped fresh basil (or 2 tsp. dried basil leaves) 1/2 cup Three Cheese Crumbles 3/4 cup Italian Dressing Directions: Heat grill to medium-high heat. Cook potatoes in boiling water 10 min. or just until tender; drain. Grill potatoes,
Italian Bean Soup
Ingredients: 1 can great northern beans (15 ounce) 1 can red kidney beans (15 ounce) 2 cans pinto beans (15 ounce) 1 can tomato juice (46 ounce, or V-8 juice) 1 can Italian style or stewed tomatoes (15 ounce) 1 can vegetable broth, low-sodium (15 ounce) 1 can green beans (15 ounce, drained) 1 1/2
Italian Pasta Salad
Ingredients: 4 cups pasta, cooked 2 cups broccoli (blanched, pieces) 1 cup carrot (cooked, slices) 1/2 cup red pepper (strips) 1/4 cup green onion (sliced) 1/2 to 3/4 cup Italian salad dressing, light or reduced fat Directions: Mix all ingredients together and refrigerate for about 30 minutes before serving. For a more hearty salad, add
Cheese and Corn Chowder
Ingredients: 2 cups potatoes (diced) 1 cup carrot (sliced) 1 cup celery (chopped) 1/2 cup onion (chopped) 1/4 teaspoon pepper 1 can cream-style corn 1 1/2 cups milk, non-fat 1/2 cup cheddar or American cheese (shredded) Directions: Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
Baked Potato Soup
Baked Potato Soup Originally Published on: January 22, 2015 Ingredients: 2 tablespoons light buttery spread 1 small onion (chopped) 2 medium potatoes (baked, peeled and mashed) 3 cups prepared instant nonfat dry milk 1 can low-sodium chicken broth (about 14.5 ounces) 1 cup reduced-fat cheddar cheese (shredded) pepper, and salt to taste Directions: Melt light
Split Pea Soup
Ingredients: 1 onion (large) 3 tablespoons butter 1 1/2 cups split peas, dry 6 cups water 1 teaspoon salt Directions: Chop onion. Cook in margarine in a large pan until tender. Wash and drain split peas. Add water, split peas and salt to onion. Bring to boiling. Lower heat and cover pan. Simmer about 2
Pumpkin and Bean Soup
Ingredients: 1 can white beans 1 onion (small, finely chopped) 1 cup water 1 can pumpkin (15 ounce) 1 1/2 cups apple juice 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg, allspice, or ginger 1/2 teaspoon black pepper 1/4 teaspoon salt Directions: Blend white beans, onion, and water with a potato masher or blender till smooth. In
Black Bean Soup
Ingredients: 1 cup onion (chopped) 3/4 cup celery (chopped) 2 teaspoons garlic (chopped) 1 1/2 cups beef broth (fat removed) 2 cans black beans (15 oz. each, drained and rinsed) 1/2 cup salsa (thick and chunky) 1 1/2 teaspoons cumin 1/2 teaspoon onion powder 1/4 teaspoon oregano (dried) Directions: Combine all ingredients in a saucepan.
Macaroni Chick-Pea Soup
Ingredients: 3 1/2 cups chicken broth, fat-free, low sodium 1 cup water 1 3/4 cups macaroni (dry) 1/2 teaspoon celery flakes (or onion powder) 1/2 teaspoon oregano 1 cup stewed tomatoes, no-salt 1 cup green beans 1 can chick-peas (garbanzo beans) 1/4 teaspoon garlic powder Directions: In a large saucepan, bring broth and water to
