Search Results for "Tomato"
Recipe Results 81 of 114 pages
Sesame Noodles
Ingredients: 3 tablespoons peanut butter 2 teaspoons water 2 teaspoons sesame oil 1 tablespoon soy sauce Tabasco sauce to taste 3 cups cooked whole-wheat spaghetti (8 ounce or 1/2 pound dry) 2 tomatoes, chopped 1/2 cup green onions 1/2 cup grated carrot 1 1/2 cups broccoli florets, blanched* Directions: Mix warm water with peanut butter
Asian Cranberry-Ginger Sloppy Pockets
Ingredients: 1 pound ground beef (85 percent lean) 1 can (14.5 ounces) cranberry sauce with whole cranberries 1 can (6 ounces) tomato paste 2 tablespoons honey 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground ginger 3 cups coleslaw mix 6 whole wheat pita pockets (6-inch diameter), cut in half crosswise, warmed
Marinated Mozzarella
Ingredients: 1/3 cup olive oil 1 tablespoon chopped oil-packed sun-dried tomatoes 1 tablespoon minced fresh parsley 1 teaspoon crushed red pepper flakes 1 teaspoon dried basil 1 teaspoon minced chives 1/4 teaspoon garlic powder 1 pound cubed part-skim mozzarella cheese Directions: In a large resealable plastic bag, combine the first seven ingredients; add cheese cubes.
Fiesta Appetizer
Ingredients: 1 can (15 ounces) refried beans 1 envelope taco seasoning 3 ripe avocados, halved, seeded and peeled 1 tablespoon lemon juice 1/4 cup sour cream 1 can (2 1/4 ounces) sliced ripe olives, drained 1 can (4 ounces) chopped green chilies, drained 2 medium tomatoes, chopped 6 green onions, sliced 1 cup (4 ounces)
Spicy Spinach and Artichoke Dip
Ingredients: 1/2 cup butter (1 stick) 1 medium onion, chopped (1 cup) 2 (10-ounce) packages frozen chopped spinach, thawed and well drained 1 (14-ounce) can artichoke hearts, drained and chopped 1 (8-ounce) package cream cheese 1 (8-ounce) carton sour cream 1 cup shredded Monterey Jack cheese, divided 1 cup grated Parmesan cheese, divided 2 tablespoons
Leftover Turkey Tortilla Soup
Ingredients: Vegetable oil 1 can (14.5 ounces) tomatoes 32 ounces chicken broth Coarse salt (sea salt or kosher), to taste 1 can (15 ounces) potatoes 1 can (14.5 ounces) carrots 1 can (15.25 ounces) whole kernel corn 1 can (15.5 ounces) pinto or black beans, drained 2 cups cooked turkey, shredded 6 ounces bite-size corn
Greek Pizza
Ingredients: 1 prebaked 12-inch thin whole wheat pizza crust 3 tablespoons prepared pesto 2 medium tomatoes, thinly sliced 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped 1/2 cup crumbled reduced-fat feta cheese 1/4 cup sliced ripe olives Directions: Place the crust on an ungreased 12-inch pizza pan; spread with pesto. Top with tomatoes, artichokes,
BLT Pizza
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls 1 cup mayonnaise 1 tablespoon Dijon mustard 3 cups shredded lettuce 12 bacon strips, cooked and crumbled 1 medium tomato, seeded and chopped 2 green onions, thinly sliced 1 1/2 cups (6 ounces) shredded cheddar cheese Directions: Separate crescent dough into eight triangles; place on a lightly
Southwest Pizza
Ingredients: 1 can (8 ounce each) tomato sauce-no salt added 1/2 cup (1/2 of 15-ounce can) drained, rinsed black beans 2 tablespoons (1/2 of 1.25-ounce pkg.) taco seasoning mix 1/2 pound ground round beef (85 percent lean) 1 prebaked pizza crust (12-inch) 1 cup shredded Cheddar and Monterey Jack cheese blend 1/4 cup sliced green
Artichoke Turkey Pizza
Ingredients: 1 prebaked thin pizza crust (12-inch) 1 1/2 cups shredded part-skim mozzarella cheese 1 can (14.5 ounce each) diced tomatoes with basil, garlic and oregano, drained 1 cup chopped cooked turkey 1 can (14 ounce each) artichoke hearts in water, drained, coarsely chopped 1 can (2.25 ounce each) sliced ripe olives, drained 1/2 cup
