Search Results for "Onion"
Recipe Results 158 of 250 pages
Spinach Stuffed Potatoes
Ingredients: 6 potatoes (baking) 1/4 cup sour cream, light 1/4 cup tofu, silken soft 1 package spinach (10-ounce frozen, thawed and drained) 1/4 cup green onion 1/4 teaspoon pepper 1/2 cup cheddar cheese, low-fat (grated) 1 garlic and herb seasoning (example: Mrs. Dash) Directions: Thaw the spinach before you cook this recipe! After it thaws,
Ten Minute Corn Chowder
Ingredients: 1 teaspoon oil 1/2 onion (chopped) 1 teaspoon garlic (minced) 4 tablespoons flour (all purpose) 3 cups non-fat milk 2 teaspoons mustard 1/4 teaspoon thyme (dried) black pepper (to taste) 2 cups corn kernels (frozen) 4 tablespoons cheddar cheese, shredded reduced fat Directions: Heat a large non-stick skillet over medium-high heat. Add the oil
20-Minute Chicken Creole
Ingredients: 1 tablespoon vegetable oil 2 chicken breasts (whole, skinless, boneless) 1 can diced tomatoes (14 1/2 oz., with juice) 1 cup chili sauce (low sodium) 1 green pepper (chopped, large) 2 celery stalks (chopped) 1 onion (chopped, small) 2 garlic cloves (minced) 1 teaspoon dried basil 1 teaspoon parsley (dried) 1/4 teaspoon cayenne pepper
Broccoli Rice Casserole
Ingredients: 1 1/2 cups rice 3 1/2 cups water 1 onion (medium, chopped) 1 can cream of mushroom, or chicken, or celery or cheese soup (10 3/4 ounce, condensed) 1 1/2 cups milk (1%) 20 ounces broccoli or cauliflower or mixed vegetables (frozen, chopped) 1/2 pound cheese (grated or sliced) 3 tablespoons magarine (or butter)
Roasted Root Vegetables
Ingredients: 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 1/4 cup vegetable oil 3 tablespoons Parmesan cheese Directions: Preheat oven to 350 degrees. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or
Spanish Rice
Ingredients: 2 tablespoons vegetable oil 1/2 cup green pepper (chopped) 1/2 cup onion (chopped) 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground red pepper 1/2 teaspoon salt 1/8 teaspoon black pepper 1 cup rice (uncooked) 1 can canned chopped tomatoes (15.5 ounces, undrained) 2 cups water Directions: Brown green pepper and onion
White Bean Bruschetta
Ingredients: 1 whole-wheat French baguette, cut into 12 thin slices along the bias 1/4 cup olive oil, divided 1 cup white onion, chopped 4 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 cup canned navy beans, rinsed and drained 2 tomatoes, cored and cubed 2 tablespoons balsamic vinegar Directions: Slice the
Cheese Ball
Ingredients: 2 8-ounce tubs light or non-fat cream cheese 1 8.5-ounce can crushed pineapple (in natural juice), drained 1/4 cup chopped green pepper 2 tablespoons chopped onion 3/4 teaspoon Lawry’s seasoned salt Directions: Mix all ingredients except nuts. Divide into two balls. Chill 30 minutes for easier handling. Note: Spray hands with vegetable spray
Ham and Spinach Dip
Ingredients: 1½ cups ground 93% lean ham (about 1/2 pound) 1 10-ounce package frozen chopped spinach, thawed and drained 1 cup dry curd cottage cheese 1 tablespoon margarine 1 cup plain low-fat yogurt 1/2 cup light mayonnaise 2 green onions, chopped (include tops) 1 teaspoon “light” or “reduced-sodium” seasoning blend 1 loaf round rye bread
Mexican Bean Dip
Ingredients: 2 cups canned or cooked dried beans (suggested: black beans or pinto) 2 Tbsp. milk 1 tsp. chili powder ¼ tsp. garlic powder 1 tsp. onion, finely diced, or onion powder Hot sauce (optional) to taste Directions: Mash the beans with a fork. Mix the milk, spices, and beans together in a medium sized bowl. Add hot sauce if you like. Serve with
