Search Results for "carrots"
Recipe Results 18 of 40 pages
Buffalo Chicken Potato Skins
Ingredients: 5 medium Russet potatoes 6 tablespoons melted unsalted butter, divided 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups shredded Colby jack cheese 2 cups diced cooked chicken (leftover or store-bought rotisserie chicken) 1/2 cup prepared buffalo hot sauce 1/2 cup sour cream 2 scallions, thinly sliced 1/4 cup crumbled blue cheese Directions:
Coconut Shrimp Tacos
Ingredients for the shrimp: 2 cups finely shredded coconut 5 tablespoon unsalted butter, melted 2 tablespoon olive oil ½ teaspoon cayenne pepper 1 teaspoon salt 1 1/2 pounds large (14-16 count) shrimp, peeled and deveined Ingredients for the slaw: 4 tablespoons sour cream 3 tablespoons mayonnaise 1 teaspoon lime juice 1 teaspoon fish sauce 1
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
American Beef Stew
Ingredients: 2 tablespoons white whole-wheat flour 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper 1 to 1 1⁄2 pounds beef chuck, cut into 1-inch cubes and patted dry with a paper towel 1 tablespoon olive oil 2 onions, coarsely chopped 2 garlic cloves, minced 4 carrots, peeled and chopped (about 2 cups) 3 celery stalks, sliced
Buffalo Chicken Salad
Ingredients: 1 pound boneless, skinless chicken breast cubed 2 tsp olive oil 1/4 tsp pepper 2 Tbsp Louisiana style hot sauce 1 bunch romaine lettuce chopped 3 ribs celery chopped 1 cup shredded carrots 1/2 cup fat-free ranch salad dressing Directions: In a large nonstick skillet, saute chicken in oil until no longer pink. Drain,
Carrot Apple Soup
Ingredients: 1 tablespoon olive or canola oil 1 medium onion, peeled and chopped 2 pounds carrots, peeled and sliced 1 apple, peeled (if you like), cored and chopped 8 cups chicken or vegetable stock 1⁄2 cup Greek or plain low-fat yogurt (if you want to make it “creamy”) Directions: Wash your hands with soap and
Crispy Carrot Fries
Ingredients: 6 carrots (about 1 pound), well scrubbed but not peeled 1 teaspoon olive or canola oil 1⁄2 teaspoon kosher salt Directions: With the help of your adult, turn the oven on and set it to 400 degrees. Put the carrots on the cutting board and, with the help of your adult, cut them in thirds.
Carrot Cupcakes
Ingredients: 1⁄2 cup canola oil 3⁄4 cups sugar, honey, agave or maple syrup 2 large eggs 1⁄2 pound pound carrots, scrubbed and grated 1⁄2 cup cup chopped lightly toasted pecans, walnuts or hazelnuts 1⁄2 cup all-purpose flour 1⁄2 cup whole-wheat flour 1 teaspoon baking soda 1⁄2 teaspoon salt Directions: With the help of your adult, turn
Carrot & Lemon Thyme Risotto
Ingredients: 4 cups hot vegetable stock 2 Tbsp olive oil 1 onion, finely chopped 2 cloves garlic, crushed 1 lb. carrots, washed and coarsely grated 12 oz. arborio rice zest and juice 1 lemon a few springs of lemon thyme or 1 tsp. dried salt and freshly ground black pepper 1/4 cup freshly grated Parmesan
French Carrot Salad
Ingredients: 1 pound carrots, scrubbed well and grated or shredded 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon dijon mustard 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 cup chopped fresh parsley leaves Directions: Put all the ingredients in the bowl and mix well. Now taste the salad. Does it need more
