Search Results for "broccoli"
Recipe Results 17 of 21 pages
Savory Shrimp & Peach Stir Fry
Shrimp & Peach Stir Fry: 2 tablespoons vegetable oil 1 pound large shrimp, shelled, deveined 1/2 pound broccoli, stems diagonally sliced, flowerettes cut into bite-size pieces 1 8 ounce can water chestnuts, drained, sliced 2 fresh peaches, peeled, pitted and sliced 3 green onions, diagonally sliced Savory Sauce: 1 1/2 tablespoons cornstarch 3/4 cup chicken
Rock and Roll Beef Wraps
Ingredients: 1 pound Ground Beef (93% lean or leaner) 1 cup water 1/3 cup uncooked quinoa 2 tablespoons dry ranch dressing mix 1/4 teaspoon black pepper 2 cups packaged broccoli or coleslaw mix 4 medium whole grain or spinach tortillas (7 to 8-inch diameter) Directions: Heat large nonstick skillet over medium heat until hot. Add
Three Cheese & Veggie Quiche
Ingredients: 1 cup sliced fresh mushrooms 1 cup chopped onions 1 cup chopped fresh broccoli 5 eggs 2/3 cup milk 1/4 cup chopped roasted red peppers 1 cup shredded three cheese blend, divided 1 frozen deep-dish pie crust (9 inch), unbaked Directions: Heat oven to 375°F. Cook mushrooms, onions and broccoli in skillet sprayed with
Asparagus and Cheese Potato Soup
Ingredients: 1 large onion, chopped 4 teaspoons cooking oil 3 tablespoons all-purpose flour 2 cups 1-inch pieces asparagus spears or broccoli flowerets 2 cups milk 1 – 14-1/2-ounce can chicken broth 8 ounces red potatoes, cubed (about 1-1/2 cups) 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 cup shredded sharp cheddar cheese (4 ounces)
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
Chicken Alfredo Pasta
Ingredients: 1 pound boneless skinless chicken breasts 1 tablespoon vegetable oil 2 1/2 cups whole wheat penne or rotini pasta 1 package (16 ounces) frozen chopped broccoli 1 cup nonfat milk 8 ounces low fat cream cheese, cubed 1/2 teaspoon garlic powder 1/2 cup grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper Directions: Remove
Cool Veggie Pizza
Ingredients: 2 cans (8 oz. each) refrigerated crescent dinner rolls 1 pkg. (8 oz.) cream cheese, softened 1/2 cup Miracle Whip 1 tsp. dill weed 1/2 tsp. onion salt 1 cup broccoli florets 1 cup chopped green pepper 1 cup chopped seeded tomato 1/2 cup sliced pitted black olives (optional) 1/4 cup chopped onion Directions:
French Onion Fondue
Ingredients: 3 tablespoons Butter 1 1/2 cups finely chopped onions 1/2 cup apple juice 1/2 cup dry white wine or water 1/2 pound (2 cups) Deli American Cheese, shredded 1/4 teaspoon freshly ground pepper Broccoli florets, cauliflower florets, baby-cut carrots, snow pea pods, bell pepper slices, blanched French bread, cubed Directions: Melt butter in 2-quart
Cheddar Fondue
Ingredients: 2/3 cup low-fat milk 1 tablespoon cornstarch 2 cloves garlic, peeled and crushed 1 dried bay leaf 1/4 teaspoon Dijon mustard 1 pinch grated nutmeg 1 cup grated Cabot 50% Light Cheddar cheese 2 cups raw broccoli florets 4 large carrots, peeled and cut into spears 1/2 pint cherry tomatoes 1 pound small new
Sesame Noodles
Ingredients: 3 tablespoons peanut butter 2 teaspoons water 2 teaspoons sesame oil 1 tablespoon soy sauce Tabasco sauce to taste 3 cups cooked whole-wheat spaghetti (8 ounce or 1/2 pound dry) 2 tomatoes, chopped 1/2 cup green onions 1/2 cup grated carrot 1 1/2 cups broccoli florets, blanched* Directions: Mix warm water with peanut butter
