Search Results for "carrots"
Recipe Results 21 of 40 pages
Smoked Turkey Primavera
Ingredients: 6 Cups fresh winter vegetables, i.e. broccoli, cauliflower, carrots, mushrooms 2 Tablespoons margarine 1/2 Cup reduced-sodium chicken bouillon 1/2 Cup skim milk 1/2 Cup plus 2 tablespoons Parmesan cheese, grated 10 Ounces spaghetti or linguini, cooked 1 Pound SMOKED TURKEY, (white or dark) cut into 1/2-inch cubes freshly ground black pepper, to taste Directions:
Broccoli Rice Casserole with Turkey
Ingredients: 2 cups chicken broth 1 cup long grain brown rice 1 bag (16 ounce) frozen California mix vegetables, broccoli, cauliflower and carrots 2 cups cooked turkey, chopped into bite-sized pieces 2 ½ teaspoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1 cup milk, divided (I used skim) 1/3 cup light
Pulled Pork Nachos
For the Pork: 2 pounds boneless blade pork roast, (Shoulder, Blade Boston Roast, Boston Butt) 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ancho chile powder 1 teaspoon garlic powder 1 teaspoon brown sugar 1/2 teaspoon dry mustard 2 teaspoons kosher salt 3 cups pork stock, or beer 1 teaspoon liquid smoke 1 tablespoon apple
Lucky Lo Mein
Ingredients for the Stirfry: 6 oz Lo Mein noodles 1 red bell pepper, julienned 2 carrots, peeled and julienned 2 heads of baby bok choy, rinsed well and chopped into bite size pieces ½ small head of broccoli, chopped into bite size pieces ½ cup pea shoots ¼ cup cashews, chopped 1 tbsp minced ginger
Beef and Pumpkin Stew
Ingredients: 2 pound beef stew meat, cut into 1-inch cubes 2 tablespoons olive oil 1 onion, chopped 4 garlic cloves, crushed 1 ½ cups ½-inch cubed pumpkin 3 large white potatoes, peeled, cubed 3 large carrots, sliced 2 cups beef or vegetable broth 1 (15-ounce) can chopped tomatoes 1 teaspoon sugar ½ teaspoon salt ½
Mexican Potato Salad
Ingredients: 6 Russet potatoes, peeled and cut into 1-inch cubes ½ cup mayonnaise ¼ cup sour cream 1 teaspoon mustard 3 green onions, chopped ½ carrot, grated 5 black olives, chopped in small pieces 2 pickled jalapeños, chopped in small pieces salt and pepper to taste Directions: Fill a 5-quart pot halfway with water over
Chicken Vegetable Soup
Ingredients: 2 tablespoon extra virgin olive oil 1 medium onion finely chopped 3 medium carrots finely chopped 2 stalks celery finely chopped 4 garlic cloves minced 4 cups low sodium chicken broth 4 cups water 2 cups cooked shredded chicken 4 small potatoes with skin, chopped 1 medium bell pepper chopped ½ teasppon seasoning salt
Chicken Vegetable Casserole w/ Stuffing
Submitted by: Ann Wiley of Amsterdam, Ohio Ingredients: 1 2lb. bag frozen vegetable mix (broccoli, cauliflower, carrots, zucchini, water chestnuts) or use about 1 cup of each 4 cooked chicken breasts, cooled, cut into chunks 2 4oz. cans sliced mushrooms (or use fresh) 1 pkg. Stove-Top Stuffing for Chicken White Sauce: 1 stick butter 2
Easy Minestrone Pasta
Ingredients: 3 cups whole wheat pasta shells uncooked 2 medium carrots sliced 1 medium bell pepper chopped 1 (15 ounce) can low sodium kidney beans drained and rinsed 1 (15 ounce) can low sodium garbanzo beans drained and rinsed 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups 2/3 cup fat free Italian
Goulash
Ingredients: 1 pound ground beef 1 tablespoon olive oil 1/2 bell pepper, chopped 1 small onion, chopped 1/2 cup, shredded carrots 10 ounces frozen corn 1 cup fresh mushrooms, sliced 1 -10 oz can tomatoes and green chilies 1- 15 oz can, tomatoe sauce 2 cups macaroni, cooked & drained Directions: Brown ground beef and
