Search Results for "Squash"
Recipe Results 9 of 13 pages
Farmers Market Omelet
Farmers Market Omelet Yield: 4 servings Ingredients: 4 large Eggs 1/4 cup water 2 tsp. grated Parmesan cheese 1/2 tsp. dried basil leaves 1/4 tsp. garlic powder 2 tbsp. canola oil, divided FILLING: 1/2 cup sliced mushrooms 1/2 cup thinly sliced yellow summer squash 1/2 cup thinly sliced zucchini 1/4 cup chopped red bell pepper
Zucchini Ricotta Pasta Skillet
Zucchini Ricotta Pasta Skillet Ingredients: 1 tablespoon olive oil 1 1/2 cups 1/4-inch slices zucchini and/or summer squash 1 clove garlic, finely chopped 2 cups uncooked farfalle pasta (6 oz) 1 3/4 cups chicken broth 1/2 cup whole milk ricotta cheese 2 tablespoons grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons fresh
Crunchy Vegetable Wraps
Crunchy Vegetable Wraps Ingredients: 4 tablespoon cream cheese, low-fat (whipped) 2 flour tortillas 1/2 tablespoon ranch seasoning mix (1/2 teaspoon) 1/4 cup broccoli (washed and chopped) 1/4 cup carrot (peeled and grated) 1/4 cup zucchini (washed and cut into small strips) 1/4 cup summer squash (yellow, washed and cut into small strips) 1/2 tomato (diced)
Chicken Soup
Chicken Soup Ingredients: 1 whole chicken (fresh or thawed) 4 stalks celery 1 whole onion 4 cloves garlic 2 carrots 4 zucchini or yellow summer squash 1 jalapeño pepper 2 ears corn 8 cups water 2 bay leaves 2 limes, juiced 1 bunch cilantro, chopped Directions: Make the broth first: In a large stock pot,
Pumpkin Pudding
Pumpkin Pudding Pumpkin Pudding Ingredients: 1 can (15 ounces) pumpkin or 2 cups cooked mashed squash 1⁄8 teaspoon salt 2 teaspoons pumpkin pie spice* 1 1⁄2 cups nonfat or 1% milk 1 package instant vanilla pudding mix (4 servings size) Directions: In a large bowl, mix pumpkin, salt and pumpkin pie spice together. Slowly stir
Lemon Herb Salmon Foil Dinner
Lemon Herb Salmon Foil Dinner Ingredients: 4 6-ounce salmon filets 1 medium zucchini, sliced 1 medium yellow squash, sliced 8 ounces asparagus (about 1/2 a bundle), sliced into half-inch pieces 1 lemon, sliced into rounds 4 tablespoons butter 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon ground black
Summer Veggies with Bow-Tie Pasta
Summer Veggies with Bow-Tie Pasta Ingredients: 2 yellow crook-neck squash, sliced 2 zucchini, sliced 12 baby carrots, sliced 1/2 head red/purple cabbage, chopped, about 2.5 cups 3 green onions, chopped 1/2 green bell pepper, sliced 2 tsp canola oil 1 (16 ounce) box bowtie pasta 1/4 cup shredded Parmesan cheese 2 tbsp low sodium soy
Eggplant Delight
Eggplant Delight Ingredients: 1 medium eggplant, 1/4 inch thick slices 2 tablespoons olive oil, divided 8 ounces whole wheat penne pasta, cooked 8 ounces mushrooms, sliced 1 shallot, diced 1 medium zucchini squash, sliced 3 garlic cloves, minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes, diced 1 tablespoon oregano 1 tablespoon parsley
Rosemary Vegetable Skewers
Rosemary Vegetable Skewers Ingredients: 1/2 pint cherry tomatoes, rinsed 1 squash, rinsed and sliced into ¼ – ½ inch rounds 1 zucchini, rinsed and sliced into ¼ – ½ inch rounds 1 orange bell pepper, rinsed and sliced into ¾ inch squares 4-ounce mushrooms, rinsed and wiped clean 1 tablespoon olive oil 1 lemon, juice
Zucchini Stir Fry
Zucchini Stir Fry Ingredients: 3 tablespoons olive oil 1 tablespoon garlic clove, minced 1 cup onion, diced 1 large yellow squash, sliced & halved 1 large zucchini, sliced & halved 1 cup red bell pepper, diced 1/2 teaspoon black pepper 1/4 cup low sodium soy sauce 1/4 cup low sodium Vegetable Broth 1 tablespoon brown
