Search Results for "Plum"
Recipe Results 3 of 8 pages
Tex-Mex Scrambled Eggs & Tortillas
Tex-Mex Scrambled Eggs & Tortillas Ingredients: 2 large EGGS, beaten 1 cup green (tomatillo) salsa 2 plum tomatoes, diced 6 corn tortillas (6-inch), halved, cut into thin strips 1/2 cup queso fresco, crumbled Directions: COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. ADD salsa and tomatoes; COOK and STIR 2
Southwest Green Goddess Wraps
Southwest Green Goddess Wraps Ingredients: 1 ripe avocado 3 tbsp plain Greek yogurt 1 tbsp fresh lime juice 1 green onion, chopped 2 tbsp chopped fresh parsley or cilantro leaves 1/4 tsp each salt and pepper 4 corn tortillas (6 inch) 4 slices southwest style cheese 16 slices English cucumber 1/2 cup chopped plum tomatoes
Dilled Cucumber-Tomato Salad
Dilled Cucumber-Tomato Salad Ingredients: 1/4 cup plain yogurt 1 small clove garlic, finely chopped 1/2 tsp. dried dill weed 1/4 tsp. sugar 1/8 tsp. salt 3 large roma (plum) tomatoes, seeded, diced (1 1/2 cups) 1 med. cucumber, peeled, seeded and cubed (1 cup) Directions: In medium bowl, mix yogurt, garlic, dill weed, sugar and
Spanish Chickpea Stew
Ingredients: 3 tablespoons extra virgin olive oil 2 teaspoons Fresh garlic, minced 2 cups Fresh onions, peeled, diced 2 teaspoons Sweet paprika 1/2 teaspoon ground cumin 3 cups Frozen spinach, chopped 2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed 3/4 cup golden raisins 1 1/2 cups Canned low-sodium chicken stock 1 tablespoon red wine
Lemon-Garlic Butter Shrimp
Ingredients: 16 jumbo shrimp, peeled and deveined 2 tablespoons extra virgin olive oil 1 teaspoon lemon zest Juice of one lemon 2 garlic cloves, minced 1/8 teaspoon red chile pepper flakes 1/8 teaspoon salt Ingredients for the lemon-garlic butter: 1/2 cup butter, softened 1 tablespoon chopped fresh parsley 2 teaspoons lemon juice 1 garlic clove,
Carrots with Tomatoes and Macaroni
Ingredients: 1 tablespoon olive oil 1 onion (small, chopped) 4 plum tomatoes (chopped, from a can) 1/2 cup tomato juice (from a can) 6 carrots (large, peeled and sliced) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 2 tablespoons fresh parsley (chopped, or 1 teaspoon dried) 1 teaspoon butter 1 cup elbow macaroni,
Citrus-marinated Beef & Fruit Kabobs
Ingredients: 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 medium orange 1/4 cup chopped fresh cilantro leaves 1 tablespoon smoked paprika 1/4 teaspoon ground red pepper (optional) 4 cups cubed mango, watermelon, peaches and/or plums Garnish: chopped fresh cilantro leaves (optional) Directions: Grate peel and squeeze 2 tablespoons juice from orange; reserve
Twenty Four Hour Salad
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients for the salad: 2 med. cans pineapple tidbits, drained 1 can pears cut up and drained 1 can apricots, cut up and drained 1 lb. red grapes, cut in half and seeded 1 lb. bag marshmallows cut in half Ingredients for the dressing: 4
Avocado Blue Cheese Dip
Ingredients: 2 large ripe avocados, pitted and diced 1/3 cup crumbled blue cheese, plus more for garnish ¼ red onion, finely diced 1 red jalapeno, seeded and minced 1 plum tomato, diced 1 clove garlic, minced 2 Tbsp finely chopped cilantro 1/3 cup smoked almonds, chopped ½ lime, squeezed Tortilla chips, for serving Directions: Add
Baked Eggs with Ratatouille
Ingredients: 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, finely chopped 8 white mushrooms, thinly sliced 1 medium zucchini, cut into 1/2″ pieces 1 medium yellow cut into 1/2″ pieces 1 Japanese eggplant (or 1/3 regular eggplant), cut into 1/2″ pieces 3 plum tomatoes, cut into 1/2″ pieces 1 teaspoon dried oregano
