Search Results for "Tomato"
Recipe Results 21 of 114 pages
Copycat Wendy’s Chili
Copycat Wendy’s Chili Ingredients: 2 lbs. ground beef 2 cans pinto beans 15 oz. each, not drained 2 cans kidney beans 15 oz. each, not drained 3 stalks celery, diced 1 green bell pepper, diced 1 Tbsp. Worcestershire sauce 2 cans tomato sauce, 15 oz. each 2 cans diced tomatoes, 15 oz. each 1/4 cup
Homestyle Swiss Steak
Homestyle Swiss Steak Ingredients: 1/4 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. ground black pepper 1 tsp. granulated garlic 2 lbs. cubed steak, serving size pieces 1/4 cup vegetable oil 1 onion, diced 1 stalk celery, diced 1 green bell pepper, thinly sliced 8 oz. mushrooms, sliced 2 cloves garlic, minced 3 Tbsp. tomato
Spring Minestrone Soup
Spring Minestrone Soup Ingredients: 2 Tbsp. butter or extra virgin olive oil 6 med. green onions, chopped 2 l g. cloves garlic, chopped 1 lb. baby potatoes, cut into 1-inch chunks 1 can diced tomatoes 4 cups vegetable stock or chicken stock 1/4 tsp. salt 1/2 lb. artichoke hearts, chopped roughly 1 can chickpeas, rinsed
Roasted Stuffed Poblano Peppers
Roasted Stuffed Poblano Peppers Ingredients: 1/2 cup long-grain or jasmine rice To taste kosher salt 4 lg. poblano peppers, halved lengthwise with seeds removed 2 Tbsp.olive oil, divided 1 lb. ground beef 1 sm. yellow onion, chopped 3 cloves garlic, finely chopped Freshly ground black pepper 1 chipotle chile in adobo, finely chopped 2 Tbsp.
Walking Tacos
Walking Tacos Ingredients: 1 lb. ground beef 1 pkg. taco seasoning mix 6 pkgs. nacho cheese-flavored corn chips 8 oz. taco cheese blend 2 tomatoes, diced 1 cup shredded lettuce 8 oz. container sour cream Directions: Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly,
Portobello Burgers
Portobello Burgers Ingredients: 4 portobello mushroom caps 2 Tbsp. balsamic vinegar 1 Tbsp. soy sauce 1 Tbsp. olive oil 1 Tbsp. chopped rosemary 1 1/2 tsp. steak seasoning 4 slices red onion 4 slices Swiss cheese 4 thin slices tomato baby spinach 4 buns, toasted Directions: In a large bowl, whisk together vinegar, soy sauce,
Garlic Zucchini Zoodles
Garlic Zucchini Zoodles Ingredients: 4 med. zucchini (about 2 lbs.) 3 Tbsp. extra virgin olive oil 4 cloves minced garlic 1/4 to 1/2 tsp. crushed red pepper flakes 2 med. tomatoes, chopped 1/2 cup shredded parmesan cheese, plus more for serving 1 cup basil leaves, torn into pieces 1 cup pasta sauce, optional 1 tsp.
Vegetable Beef Soup
Vegetable Beef Soup Ingredients: 1 Tbsp. olive oil 2 lbs. beef stew meat 1 1/2 cups finely diced onion 8 cups beef broth 14 oz. can diced tomatoes 3 bay leaves 1 Tbsp. fine sea salt 1 tsp. freshly ground black pepper 1 lb. potatoes, peeled and diced 2 large carrots, peeled and chopped 1
Chicken with Quick Mole Sauce
Chicken with Quick Mole Sauce Ingredients: 1¼ lbs. boneless, skinless chicken thighs, trimmed ¼ tsp. salt, divided ¼ tsp. freshly ground pepper 2 Tbsp. canola oil, divided 3 cloves garlic, minced 1 Tbsp. chili powder ½ tsp. ground cumin ½ tsp. ground cinnamon 8 oz. can tomato sauce ½ cup reduced-sodium chicken broth ¼ cup
Lentil Soup
Lentil Soup Ingredients: 1 med. onion chopped 2 lg. carrots chopped 2 sm. celery chopped 2 cups green or brown lentils rinsed and drained (uncooked) 28 oz. can diced or crushed tomatoes low sodium 2 tsp. cumin 2 tsp. oregano 1 tsp. salt Black pepper to taste 2 bay leaves 2 bouillon cubes + 10
