Search Results for "Tomato"
Recipe Results 79 of 114 pages
Mexican Chicken Soup
Ingredients: 2 15-ounce cans diced tomatoes (Mexican style) 1 15-ounce can black beans, drained and rinsed 2 cups frozen corn or 1 15-ounce can corn, drained and rinsed 1 14.5-ounce can sodium-reduced chicken broth or 2 cups homemade chicken broth 2 cloves garlic, minced or 1/2 tespoon garlic powder 1 teaspoon chili powder 1 teaspoon
Spanish Rice
Ingredients: 1 cup low sodium chicken broth 1 cup instant brown rice 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon oregano 1 (15 ounce) can diced tomatoes (can use Mexican style with green chilies) 1/3 cup corn, (drain and rinse if using canned corn) 1/3 cup black beans (drain and rinse if using
Summertime Shrimp And Rice Bowls Ingredients
Ingredients: 1 pound medium shrimp, peeled and deveined 3 cups hot cooked rice 1 11-ounce can corn, drained 1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil 1 cup shredded Italian cheese blend 1/4 cup plus 1 tablespoon slivered fresh basil leaves 1/2 teaspoon salt Directions: Thread shrimp on skewers. To broil in
Bruschetta
Reader Recipe Submitted by Linda McElhinny Ingredients: 1 1/2 cups chopped tomatoes, drained 1/4 cup extra virgin olive oil 4 cloves minced garlic 10 basil leaves, chopped Salt and pepper to taste Parmesan cheese Directions: Chop tomatoes and let excess liquid drain in a strainer. Meanwhile, chop garlic and basil leaves. Mix tomatoes, garlic, basil,
Beef and Parmesan Pasta
Ingredients: 1 1/2 pounds ground beef 1 can (14 to 14 1/2 ounces) ready-to-serve beef broth 1 can (15 1/2 ounces) Italian-style diced tomatoes, undrained 2 cups uncooked bow tie pasta 2 cups sliced zucchini (1/4-inch) 3/4 cup grated Parmesan cheese Directions: Brown ground beef in large nonstick skillet over medium heat 8 to 10
Pineapple Guacamole
Ingredients: 3 ripe avocados, peeled 1/2 cup finely chopped pineapple 1 tomato, seeded and chopped 2 jalapeno peppers, seeded and chopped 1/3 cup minced fresh cilantro 2 tablespoons lime juice 3 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper Tortilla chips Directions: In a medium size bowl, mash up two avocados. Stir in the
Fiery Corn Salsa
Ingredients: 1/4 cup olive oil 3 tablespoons freshly squeezed lime juice 2 teaspoons minced fresh cilantro 3 tomatoes, seeded and diced 1 1/2 cups corn kernels 2 to 3 jalapeno peppers, seeded and diced Salt and freshly ground black pepper Directions: In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and
Cheesy Chili Dog Macaroni Bake
Ingredients: 1 cup elbow macaroni 1 can (15 ounce) prepared chili with beans 4 franks, cut into 1/2-inch pieces 1 can (14.5 ounce) diced tomatoes 1 cup (4 ounce) shredded mild cheddar cheese, divided 1 cup crushed corn chips Directions: Preheat oven to 350°. Prepare macaroni according to package directions; drain. Combine chili, franks and
Chicago-Style Franks and Macaroni
Ingredients: 2 cups dry elbow macaroni, uncooked 3 tablespoons spicy brown mustard 1/4 teaspoon celery seed 1 package (12 ounces each) hot dogs, cut into 1/2-inch pieces 1 can (14.5 ounce each) petite diced tomatoes, undrained 1/4 cup chopped kosher dill pickle 1/4 cup chopped onion 1/4 cup chopped celery Sport peppers, chopped, optional Directions:
Grilled Black Bean- and Rice-Stuffed Peppers
Ingredients: 1 can (15 oz) Progresso® black beans, drained, rinsed 3/4 cup cooked white rice 4 medium green onions, sliced (1/4 cup) 1/4 cup chopped fresh cilantro 2 tablespoons vegetable oil 2 tablespoons lime juice 1 clove garlic, finely chopped 1/4 teaspoon salt 3 large bell peppers, cut lengthwise in half, seeds removed 1 plum
