Search Results for "Zucchini"
Recipe Results 15 of 25 pages
Greek Bean and Vegetable Soup
Greek Bean and Vegetable Soup Ingredients: 1 Tbsp. olive oil 1 cup onion (chopped) 2 cup zucchini (sliced) 1/2 cup celery (sliced) 2 tsp. garlic (minced) 1 cup vegetable broth 1 cup water 3/4 cup canned navy or great northern beans (rinsed and drained) 1 cup canned whole tomatoes (drained) 4 cup ready-to-eat spinach 1/2
Vegetable Lasagna
Vegetable Lasagna Ingredients: 2 large zucchini 1 clove garlic 1 tbsp whole basil ¾ tsp. salt 1 lb can of diced tomatoes 2 6-oz cans tomato paste 7 wide lasagna noodles 3 cups cottage cheese ½ cup parmesan grated cheese 2 tbsp parsley flakes 2 beaten eggs 2 tsp salt ½ tsp pepper 1 lb
Chicken Piccata
Chicken Piccata Ingredients: 8 oz whole-wheat spaghetti (cooked to package instructions) 2 Tbsp. whole-wheat flour 1/4 tsp. Black pepper 2 boneless, skinless chicken breasts (all visible fat discarded, butterflied) nonstick Cooking spray 1 1/2 cup sliced, fresh mushrooms 2 tsp. garlic (jarred, minced) 2 Tbsp. lemon juice 1/2 cup low-sodium chicken stock 2 tsp. salt-free,
Crunchy Vegetable Wraps
Crunchy Vegetable Wraps Ingredients: 4 tablespoon cream cheese, low-fat (whipped) 2 flour tortillas 1/2 tablespoon ranch seasoning mix (1/2 teaspoon) 1/4 cup broccoli (washed and chopped) 1/4 cup carrot (peeled and grated) 1/4 cup zucchini (washed and cut into small strips) 1/4 cup summer squash (yellow, washed and cut into small strips) 1/2 tomato (diced)
Whole Wheat Spaghetti with Marinara and Turkey Meatballs
Whole Wheat Spaghetti with Marinara and Turkey Meatballs Ingredients: 14 oz. canned, no-salt-added, or, low-sodium, sliced carrots 14.4 oz. packaged, frozen pepper stir-fry (onions and peppers) (thawed) 1 medium zucchini (chopped) 4 cloves fresh garlic (minced) OR 2 tsp. jarred, minced garlic 52 oz. cubed, no-salt-added, or, low-sodium tomatoes (crushed) 2 tsp. salt-free, dried Italian
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
Lemon Herb Salmon Foil Dinner
Lemon Herb Salmon Foil Dinner Ingredients: 4 6-ounce salmon filets 1 medium zucchini, sliced 1 medium yellow squash, sliced 8 ounces asparagus (about 1/2 a bundle), sliced into half-inch pieces 1 lemon, sliced into rounds 4 tablespoons butter 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon ground black
Tuscan Stuffed Chicken Sheet Pan Dinner
Tuscan Stuffed Chicken Sheet Pan Dinner Ingredients: 4 boneless skinless chicken breasts C 1 cup packed fresh spinach 1/2 cup chopped roasted red pepper 1/2 cup crumbled feta cheese 4 tablespoons butter, diced small Salt and pepper 1 medium zucchini, sliced 1 15-ounce can cannellini beans, drained and rinsed Chopped basil, for garnish Directions: Preheat
Summer Veggies with Bow-Tie Pasta
Summer Veggies with Bow-Tie Pasta Ingredients: 2 yellow crook-neck squash, sliced 2 zucchini, sliced 12 baby carrots, sliced 1/2 head red/purple cabbage, chopped, about 2.5 cups 3 green onions, chopped 1/2 green bell pepper, sliced 2 tsp canola oil 1 (16 ounce) box bowtie pasta 1/4 cup shredded Parmesan cheese 2 tbsp low sodium soy
