Search Results for "carrots"
Recipe Results 17 of 40 pages
Chicken and Dumplings
Ingredients: 1 cup whole wheat flour 1/2 cup all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. ground sage 1/2 tsp. salt (optional) 1/4 tsp. black pepper 1/2 cup plain Greek yogurt (non-fat) 1 egg 1 Tbsp. cold water Nonstick cooking spray 1 tsp. olive oil 1 medium onion (diced) 2 carrots
Sweet Potato Lentil Stew
Ingredients: 1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces 1-1/2 cups dried lentils, rinsed 3 medium carrots, cut into 1-inch pieces 1 medium onion, chopped 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 carton (32 ounces) vegetable broth 1/4 cup minced
Turkey Corn Soup
Ingredients: 2 large cans Chicken Broth 2lbs. leftover turkey, cubed 1 cup chopped Onion 1 cup chopped Celery 1 cup shredded Carrots 2 Chicken Bouillon cubes 2 cans Cream Style Corn 1 bag uncooked Egg Noodles (12oz.) ¼ cup butter 1/2 tsp. salt ¼ tsp. pepper Directions: In a large pot, combine the broth, turkey,
Turkey and Rice Soup
Ingredients: 1/2 cup Spanish onion, finely chopped 4 tablespoons (1/2 stick) butter 1/4 cup flour 4 cups chicken stock 2 cups cooked wild rice, medium grain 1/2 cup carrots, grated 1 cup cooked turkey, shredded 1/4 cup almonds, slivered 1/2 teaspoon salt 1 cup milk or half and half Directions: In a large saucepan, melt better
Leftover Turkey Cornbread Casserole
Ingredients: 2 cups macaroni 1 tbsp. butter 1 to 2 cups leftover turkey, shredded 2 cans condensed cream of chicken soup (10 oz. each) 1/2 cup milk 2 cups frozen or leftover vegetables (peas, carrots, corn or mixture) 1 box corn muffin mix (8.5oz.) Directions: Cook macaroni until al dente. Drain, toss with butter and
Cranberry Apple Coleslaw
Ingredients for Dressing: 3/4 cup fat free plain Greek Yogurt 1/4 cup light mayonnaise 1/4 cup honey 2 Tbsp. apple cider vinegar Coleslaw Mix Ingredients: 1 small green cabbage, shredded makes around 7 cups 1 1/2 cups carrots, shredded 2 medium gala apples sliced 1/2 cup green onions sliced 1/2 cup dried cranberries Directions: Rinse
Cool Cucumber Yogurt Dip
Ingredients: 1 cup plain low-fat yogurt 1 cup fat-free sour cream 1 cucumber 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup baby carrots 1 cup broccoli florets Directions: Place the yogurt and sour cream in a medium-sized mixing bowl. Peel
Layered Ham and Pea Salad
Salad Ingredients: 3 cups lettuce shredded 1/2 cup carrots grated or shredded 1/2 cup frozen sweet peas 1/2 cup mandarin oranges 3/4 cup cooked lean ham diced 1/4 cup reduced fat cheddar cheese shredded Dressing Ingredients: 1/4 cup fat free plain yogurt 2 1/2 tbsp fat-free sour cream 1/8 tsp dried basil Directions: Wash your
Cranberry Apple Coleslaw
Dressing Ingredients: 3/4 cup fat free plain Greek Yogurt 1/4 cup light mayonnaise 1/4 cup honey 2 tablespoons apple cider vinegar Coleslaw Mix Ingredients: 1 small green cabbage, shredded makes around 7 cups shredded 1 1/2 cups carrots, shredded 2 medium gala apples sliced 1/2 cup green onions sliced 1/2 cup dried cranberries Directions: Wash
Tangy Pear and Cabbage Slaw
Ingredients: 2 cups shredded red cabbage (½ small cabbage) 1 cup shredded green cabbage (or kale) 1 ripe but firm yellow Bartlett pear, sliced thinly, tossed with a squeeze of lemon juice 1 cup matchstick sliced carrots (about 2 carrots) 3 ea. green onions, sliced thinly to match carrots ½ cup cilantro leaves with stems
