Search Results for "Tomato"
Recipe Results 66 of 114 pages
Green Bean and Squash Salad
Ingredients for the Salad: 2 cup fresh green beans trimmed and cut in to bite size pieces 2 cup yellow squash sliced and chopped 1/2 pint grape tomatoes 3/4 cup red onion finely sliced 1/4 cup feta cheese crumbled Ingredients for the Dressing: 2 Tbsp olive oil 1/4 cup lime juice fresh squeezed 1/4 cup
Santa Fe Biscuit Pizza
Ingredients: nonstick cooking spray 1 cup bakery mix 2 tablespoons cornmeal 1/4 cup hot water 1 cup canned kidney beans (drained) 1/3 cup salsa 1/4 cup cheddar cheese (shredded) 1/2 cup lettuce (chopped) 1/2 cup tomato (chopped) 3 tablespoons sour cream Directions: Heat oven to 375 degrees F. Spray 12-inch pizza pan or baking sheet with
Pork Chop and Rice Casserole
Submitted by: Rick Tytko, Brecksville, Oh Ingredients: 4 thick pork chops Salt & pepper to taste 1 can chicken rice soup 1 soup can water 1/2 cup raw rice Directions: Preheat oven to 350 decrees. Season chops and brown in a skillet in a small amount of oil. Place them in a casserole dish. Pour
Roman Holiday Bake
Submitted by: Rick Tytko, Brecksville, Oh Ingredients: 1 lb. Ground chuck 1/2 lb. Italian sausage 1 Cup onion, chopped 1 tsp. Oregano 1 can cheddar cheese soup 1 can tomato soup 1 Cup water 4 cups wide noodles-cooked Directions: Preheat oven to 350 degrees. Brown ground Chuck, sausage, onion and oregano. Drain off any excess
Veggie Pizza Dip
Ingredients: 2 tablespoons unsalted butter ½ small onion, chopped 4 ounces baby bella mushrooms, sliced 8 ounces (2 cups) Mozzarella cheese, shredded and divided 8 ounces cream cheese, softened ¼ cup Parmesan cheese , grated ½ cup Greek yogurt or sour cream 1 teaspoon Italian seasoning ½ teaspoon garlic powder Salt and pepper, to taste ¼ cup frozen
Bean Nacho Dip
Ingredients: 1/2 package low-fat cream cheese (about 8 ounces) 1/2 can low-sodium vegetarian beans (undrained, about 8 ounces) 1/2 can tomatoes (chopped, about 8 ounces) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 pound shredded reduced-fat cheddar cheese (about 2 cups) Directions: Preheat oven to 350 degrees F. Spread cream cheese on the bottom
Turkey Bean Soup
Ingredients: 1 pound ground turkey breast 2 medium onions, chopped 2 stalks celery, chopped 1 clove garlic, minced 1/4 cup ketchup 1 can (14.5 ounces) unsalted diced tomatoes 3 cubes low-sodium chicken bouillon 7 cups water 1 1/2 teaspoons dried basil 1/4 teaspoon ground black pepper 2 cups shredded cabbage 1 can (15 ounces) unsalted
Mac and Beans Medley
Ingredients: 4 garlic clove 1 bell pepper (green, red, yellow, or orange) 2 tablespoons oil 1 can tomatoes (14-15 ounces, diced) 1 can beans (14-15 ounces, black, kidney, pinto or other, drained and rinsed) 1 teaspoon red pepper flakes (crushed) 2 cups macaroni (cooked, without salt or fat added or other pasta) Directions: Wash hands
Lentil Barley Soup
Ingredients: 1 cup lentils, rinsed and picked over for ones that don’t look good 4 scallions, including greens, sliced 1 carrot, peeled and sliced 2 celery stalks, including leaves, sliced 1⁄2 teaspoon dried oregano 1⁄4 cup raw barley or brown rice 12 cups chicken, beef, or vegetable stock 1 16-ounce can whole peeled tomatoes, coarsely
Roasted Vegetables
Ingredients: 1 red onion, peeled and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 2 yellow squash, diced 2 zucchini, diced 4 garlic cloves, peeled and chopped 1 teaspoon olive oil 1⁄4 teaspoon dried thyme 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups grape or cherry tomatoes
