Search Results for "Parsley"
Recipe Results 19 of 63 pages
Easy Chicken Ratatouille
Easy Chicken Ratatouille Courtesy of: Cleveland Clinic Ingredients: 1 tbsp canola oil 4 medium chicken breast halves, skinned, and fat removed, boned and cut into 1-inch pieces 2 zucchini, about 7 inches long, thinly sliced 1 small eggplant, cut into 1-inch cubes 1 medium onion, thinly sliced 1 medium green pepper, cut into 1-inch pieces
Baked Pork Chops
Baked Pork Chops Ingredients: 4 3 ounce pork chops 8 ounces fat-free sour cream 3 cups crushed corn flakes Directions: Coat both sides of pork chops with sour cream. Place pork chops in plastic bag with crushed corn flakes and shake to coat completely. Arrange pork chops in pan and bake at 400° for 30-40
Simplest Squash Salad
Simplest Squash Salad Ingredients: 1 lb. yellow squash or zucchini (or mixture of both, about 4 small) 1 Tbsp. extra virgin olive oil 1 Tbsp. fresh lemon juice, if needed 1/4 tsp. pepper 1/4 tsp. garlic or onion powder 1 Tbsp. chopped, fresh parsley -or- 1 tsp. dried parsley 1 Tbsp. Parmesan cheese (grated) Directions:
Orange Rice Salad
Orange Rice Salad Ingredients: 2 cups cooked, cooled brown rice 1⁄2 cup celery, diced 3⁄4 cup raisins or other dried fruit 1⁄4 cup chopped nuts 2 Tbsp. vegetable oil 1 Tbsp. orange juice or vinegar 1⁄4 cup parsley, chopped or 1 teaspoon dried parsley 3 green onions, washed and thinly sliced 1 can (15 ounces)
Buttermilk Blue Cheese Potatoes Au Gratin
Buttermilk Blue Cheese Potatoes Au Gratin Ingredients: 7 medium russet potatoes, parboiled, peeled, and thinly sliced 2-1/2 tablespoons butter 1 clove garlic, crushed 2 shallots, minced 2 tablespoons all-purpose flour 1-1/2 cups milk, at room temperature 1 teaspoon white pepper 1/4 cup mayonnaise 1 teaspoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce 1/4 cup chopped fresh
Creamy Buttermilk-Herb Potato Salad
Creamy Buttermilk-Herb Potato Salad Yield: 8 cups Ingredients: 3 pounds small red and/or blue potatoes, quartered ½ cup light sour cream ⅓ cup fat-free buttermilk ¼ cup chopped fresh parsley 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1 ¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 large garlic clove,
Gazpacho
Gazpacho Ingredients: 6 small ripe tomatoes (peeled, seeded) 2 cups tomato juice 1 medium cucumber (peeled, seeded) 1 small red onion (finely chopped) 1 bell pepper (red or green), finely chopped 3 stalk celery (chopped) 2 Tbsp. fresh parsley (chopped) OR 2 tsp. dried parsley 1 clove chopped garlic OR 1 tsp. jarred, minced garlic
Vegetable Frittata with Roasted Asparagus and Tomatoes
Vegetable Frittata with Roasted Asparagus and Tomatoes Yield: 6 Servings Ingredients: 6 large eggs 1tablespoon water 2 tablespoons Parmesan Reggiano, grated, plus additional for garnish 1 teaspoon garlic, minced 2 teaspoons shallots, small diced 1 cup russet potatoes, peeled, diced small, boiled until tender, drained and chilled 1 roasted red pepper, peeled, deseeded and diced
Salsa Bean Dip
Salsa Bean Dip Yield: 1 1/2 cups Ingredients: 1/2 cup peach salsa 1 Tbsp. lemon juice 1/4 cup minced fresh parsley 1/4 tsp. pepper 1 can (15 oz.) can garbanzo beans or chickpeas (rinsed and drained) Tortilla chips and/or fresh veggies for dipping Directions: In food processor or blender, combine the salsa, lemon juice, beans,
Garlic Rice Pilaf
Garlic Rice Pilaf Ingredients: 6 cloves of garlic, peeled 1 onion, peeled 3 tablespoons extra-virgin olive oil 1 cup Basmati rice (or similar rice) 2 1/2 cups beef (or chicken) broth 1 tablespoon fresh garlic chives or regular chives, snipped finely 1 tablespoon fresh parsley, minced Directions: Pre-heat oven to 350°F. Cut the garlic into
