Search Results for "Tomato"
Recipe Results 40 of 114 pages
Mushroom Barley Soup
Mushroom Barley Soup Ingredients: 1 tablespoon olive or canola oil 1 onion, chopped 2 carrots, scrubbed or peeled, halved lengthwise and sliced 1 celery stalk, chopped 2 garlic cloves, peeled and minced 1 teaspoon dried thyme (depending on how much you like thyme) 1 pound white, cremini, or button mushrooms, sliced 1⁄2 cup pearl barley
Turkey Chili
Turkey Chili Ingredients: Cooking spray 1 1/2 Tbsp. canola or corn oil 1 onion, chopped 20 oz. ground turkey breast 2 large garlic cloves (minced) 2 tsp. chili powder 1/2 tsp. pepper 1/2 tsp. ground cumin 15.5 oz. can pinto beans (rinsed, drained) 15.5 oz. can black beans (rinsed, drained) 14.5 oz. can diced tomatoes
Zucchini Noodle Greek Salad
Zucchini Noodle Greek Salad Ingredients: 5 cups grated zucchini (from approximately 2 medium-large zucchini) 2 medium cucumbers, peeled and chopped into bite-size pieces (about 4 cups) 3 medium tomatoes, chopped into bite-size pieces (about 4 cups) 1/4 small red onion (thinly sliced) 1/4 cup pitted black olives, like Kalamata, finely chopped 1/2 teaspoon dried oregano
Huevos Rancheros
Huevos Rancheros Salsa Ingredients: 1 teaspoon canola oil or corn oil 1/2 cup diced yellow onion (1 small) 1/2 cup diced poblano pepper (1 large), seeds and ribs discarded 1 small fresh jalapeño pepper (seeds and ribs discarded, minced) 1 1/2 teaspoons minced garlic 1 14.5-ounce can no-salt-added crushed tomatoes (fire-roasted preferred) 2 tablespoons water
Eggplant Layers
Eggplant Layers Ingredients: 1 medium eggplant, cut in 1/2 inch slices 1 Tbsp. olive oil 1/2 C. yogurt/sour cream 1/4 medium onion, chopped 2 sliced medium tomatoes 1/2 red or green bell peppers, sliced thinly 8 sliced mushrooms 1 1/2 C. shredded Monterey Jack/Parmesan cheese Directions: Sprinkle eggplant with salt, stand 15 minutes. Salt draws
Roasted Cauliflower Tacos
Roasted Cauliflower Tacos Ingredients: 1 head cauliflower, cut into small florets 1 pint cherry or grape tomatoes 2 poblano peppers, cut crosswise into ½-inch thick strips 3 cloves garlic, smashed 3 tablespoons extra virgin olive oil 1 teaspoon chili powder ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup canned (no salt)
Veggie & Quinoa Stuffed Peppers
Veggie & Quinoa Stuffed Peppers Ingredients: 1 yellow onion, chopped 1 clove garlic, chopped 3 tablespoons extra virgin olive oil ½ teaspoon kosher salt 1 pint grape tomatoes 2 cups coarsely chopped collard greens 1 cup quinoa ¼ teaspoon crushed red pepper flakes 1 cup fresh corn kernels ¼ teaspoon freshly ground black pepper 4 bell peppers
Egg and Veggie Casserole
Egg and Veggie Casserole Ingredients: Nonstick cooking spray 2 Tbsp. olive oil 1 small onion (diced) 2 cloves garlic (minced) 1 medium zucchini (sliced very thin) 4 large tomatoes (ripe, seeded and chopped) 1 cup spinach leaves (chopped) 1/2 cup fresh basil (chopped) 1/2 cup fresh parsley (chopped) 1 sprig fresh rosemary (chopped) 12 egg
Chicken Nacho Casserole
Chicken Nacho Casserole Ingredients: nonstick cooking spray 1/8 tsp. black pepper 1 lbs. chicken breasts (boneless, skinless, cut into small pieces) 1 can fire-roasted tomatoes (15-ounce, diced) 1 cup black beans (no salt added, drained and rinsed) 2 tsp. chili powder 1/2 tsp. cumin 1/2 tsp. garlic powder 2/3 cup cheddar cheese (reduced-fat, shredded) 1
Arugula & Canadian Bacon Omelet
Arugula & Canadian Bacon Omelet Ingredients: 2 tablespoons Butter divided 1 cup Arugula 4 cherry tomatoes halved 2 tablespoons Red onions chopped 3 Egg Whites Salt & Pepper 1 heaping tablespoon Basil fresh, sliced 1 slice Canadian Bacon chopped Directions: Melt 1 tablespoon butter in 10-inch nonstick skillet over medium high heat. Add arugula, tomatoes
