Search Results for "Tomato"
Recipe Results 67 of 114 pages
Corn and Pepper Cups
5 green peppers (cut in half, lengthwise) 1/2 small onion, chopped 1 1/2 garlic cloves, chopped 3 cups cooked rice 1 can diced tomatoes with chiles, undrained (10 1/2 ounces) 3/4 can whole kernel corn, drained (12 ounce) 1/2 cup cheddar cheese, shredded Directions: Remove seeds from peppers. Cook in boiling water 2 to 3
Greek Bean and Vegetable Soup
Ingredients: 1 Tablespoon olive oil 1 cup frozen chopped onion 2 cups sliced zucchini 1/2 cup sliced celery 2 teaspoons minced garlic 1 cup low-sodium vegetable broth 1 cup water 3/4 cup canned, no-salt-added navy or great northern beans, rinsed and drained 1 cup canned, low-sodium, no-sugar-added whole tomatoes, drained 4 cups washed, ready-to-eat spinach
Winter Squash Rice Bake
Ingredients: 1 pound ground turkey 1/4 cup water 1 pound butternut squash, peeled, seeded, chopped 2 cups brown rice, cooked 1 28-ounce can low-sodium diced tomatoes 1/2 teaspoon salt 1/2 cup reduced fat Provolone cheese, shredded 2 teaspoons Parmesan cheese, shredded Directions: Preheat oven to 350°F. Coat a 9-inch x 9-inch baking dish with cooking
Fusilli with Summer Vegetables and Sausage
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients: 1 lb. fusilli pasta 1 lb. sweet Italian sausage links, cooked and cut into 1” pieces 4 tomatoes cubed 2 med. zucchini cut into 1” pieces 2 summer squash cut into 1” pieces 1 med. onion sliced 3 crushed cloves of garlic 4 Tbsp.
Miller’s Chill Soup
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 1 quart tomato juice 2 quarts tomato soup 1 can dark red kidney beans 1 can light red kidney beans 1 can pork and beans 1 can refried beans 2 Tbsp mustard 1/4 ketchup 1 1/2 cup brown sugar 6-9 tsp chill powder 2
BBQ
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 lb. pork roast 1 lb. beef roast 1 can whole tomatoes Diced celery, and diced onion-as much as you like Directions: I put the roasts in my Dutch oven and cook in the oven until tender and can be shredded easily. 3-4 hours.
Mexican Salad
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 1 box Jiffy cornbread mix 1-4 ounce can of mild diced green chilies (undrained) 1/8 teaspoon garlic powder 1- 15 ounce can pinto beans (rinsed and drained) 1 can (15 ounce) Mexicana corn (drained), or can use whole kernel corn 1 large tomato diced
Sweet Pumpkin with Yogurt Sauce
Ingredients: 1/4 cup corn or canola oil 3 pounds pumpkin, peeled, cubed 2 cloves garlic 1 cup water 1/4 teaspoon salt 1/2 cup sugar 4 ounces tomato sauce 1/2 teaspoon ginger root 1 teaspoon crushed coriander seeds 1/4 teaspoon freshly ground black pepper 3/4 cup plain yogurt pinch salt 2 cups cooked rice pita bread
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
Lasagna Pasta Salad
Ingredients: 12 cook lasagna noodles Ingredients for the Dressing: 1 cup tomatoes, chopped 1/4 cup red onion 2 Tablespoons Red Wine Vinegar 1 clove garlic, minced 1 Tablespoon sugar 1 Tablespoon Olive Oil 1/4 Teaspoon each, salt and pepper Ingredients for the Salad: Sliced tomatoes, halved Thin slices of peppers, zucchini, or cucumber
