Search Results for "broccoli"
Recipe Results 18 of 21 pages
Insanely Easy Asian Beef and Noodles
Ingredients: 1 1/4 pounds ground beef 2 packages (3 ounces each) Oriental flavor instant ramen noodles 2 cups frozen vegetable mixture (like broccoli, red peppers, water chestnuts) 1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion Directions: In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer
Homemade Pockets
Ingredients: 1 loaf frozen bread dough (thawed) Fillings for Homemade Pockets (suggestions: ham and cheese, pizza ingredients, broccoli and cheese, shredded chicken) Directions: Roll half of the dough out to form a 12 by 14 inch rectangle. Cut the rectangle into 16 squares. Place 3 to 4 tablespoons of filling in the middles of 8
Cucumber Yogurt Dip
Ingredients: 2 cups yogurt (plain, low-fat) 2 cucumbers (large, peeled, seeded, and grated) 1⁄2 cup sour cream (nonfat) 1 tablespoon lemon juice 1 tablespoon dill (fresh) 1 garlic clove (chopped) 1 cup cherry tomatoes 1 cup broccoli florets 1 cup carrots (baby) Directions: Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
Summer Bounty Salad
Ingredients: 7 cups cut-up vegetables (zucchini, broccoli, carrots, radishes, green onions) 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups) 2 tomatoes (red or yellow or mixed) 2/3 cup light or fat-free dressing Directions: Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes, make the
Roast Pork Tenderloin with Asian Dry Rub
Add some Asian flavoring to the traditional roast pork tenderloin. This recipe includes a rub made with ginger, cinnamon, brown sugar and cayenne pepper, among other spices. It also offers healthy, Asian-inspired side dish suggestions.
Potluck Pasta Salad
1 box (12 oz) rotini or penne rigate 4 cups mix-ins (see below) Dressing: 1/2 cup white wine vinegar or rice vinegar 1/3 cup olive oil 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley In small bowl, whisk together vinegar and oil. Whisk
Veggie Stuffed Pita
Ingredients 2 zucchinis (2 1/2 cups), chopped 4 carrots (1 1/4 cups), grated 2 cups broccoli, chopped Low fat cheddar cheese (12 oz) 1/2 teaspoon oregano 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons vegetable oil 12 (6 inch) whole wheat mini-pitas Directions Wash vegetables. Remove broccoli from stems,
Easy, Cheesy Calzone
Ingredients Prepared pizza dough (16 oz) 1/2 cup pizza sauce 2 cups shredded part-skim Mozzarella 3 cups cooked, chopped broccoli, drained 1 tablespoon butter, melted Directions Preheat oven to 400°. Grease a baking sheet. On a lightly floured surface, roll dough to form a rectangle, about 1/4 inch thick. Transfer to prepared baking sheet. Spread
Easy Baked Cheese and Vegetable Twist
Ingredients 2 eggs 4 oz. cream cheese, softened 1/2 cup shredded Italian three cheese blend 3 cups frozen broccoli cuts, thawed, drained 1/2 lb. fresh mushrooms, cut into quarters 1/2 cup cherry tomatoes, cut in half 4 green onions, sliced 2 cans (8 oz. each) refrigerated crescent dinner rolls Directions Mix eggs, cream cheese and
Quinoa* Salad
Ingredients 4 cups vegetable broth 1 1/2 cups raw whole grain quinoa 1 cucumber, sliced 1 red or yellow bell pepper, diced 1/2 cup lightly steamed broccoli florets 2 tomatoes, chopped 1/4 cup olive oil 1/3 cup lemon juice 2 cloves garlic, minced Dash salt and pepper, to taste (sea salt tastes best) Directions: Cook
