Fruits and Vegetables Recipes

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Layered Mexican Casserole

Ingredients: 1/2 lb.  ground beef 1 can  (11 oz.) corn, drained 1-1/2 cups chunky salsa 1 cup cottage cheese 1 container  (8 oz.) sour cream 5 cups  tortilla chips, divided 1-1/2 cups shredded cheddar cheese, divided Directions: Heat oven to 350°F. Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or […]

Best Chicken Salad Stuffed Tomato Crowns

Ingredients: 4 medium sized fresh tomatoes
 1/2 cup plain low fat yogurt
 2 cups chicken, cooked, shredded and chilled
 1/4 cup flat leaf parsley, chopped
 1/2 cup celery, small diced
 1/2 cup carrots, small diced
 1 lemon, juiced
 1 small onion, small diced
 Kosher salt and fresh ground pepper to taste Directions: Rinse tomatoes under […]

Baked Stuffed Tomatoes

Submitted by Debra Flinner of Canton, Oh Ingredients: 6 medium tomatoes 1/4 cup finely chopped green pepper 1/4 cup Parmesan cheese, grated 1/3 cup croutons 1 t. salt Directions: Remove stem ends from tomatoes; cut thin slice from bottom of tomatoes to prevent tipping. Remove pulp from tomatoes, leaving 1/2 inch wall. Chop enough pulp […]

Roasted Shallots, Tomatoes and Arugula Salad

Ingredients: 6 medium shallots, peeled, cut into fourths
 ½ cup olive oil
1 cup balsamic vinegar
 1 T. Dijon mustard
 4 medium firm, ripe, Florida tomatoes, cut into fourths
 1 cup arugula leaves
 Peppercorn mix, freshly ground Directions: Preheat oven to 400 degrees. Pour 2 t. of the olive oil over the shallots and place […]

Fried Green Tomatoes

Submitted by Debra Flinner of Canton, Oh Ingredients: 4 firm green tomatoes 1/2 cup all-purpose flour 1 t. salt 1/4 t. pepper 1/3 cup butter Directions: Wash tomatoes, pat dry. Remove stem and core. Slice tomatoes 3/4″ thick. Mix flour, salt and pepper. Dip tomato slices in flour mixture. Heat butter in a 10″ skillet […]

Tomato Sandwiches

Ingredients: 1/2 cup mayonnaise or whipped cream cheese
 1 large onion, thinly sliced
 6-8 small arugula leaves, washed & patted dry
 2 large eggs, lightly beaten with 1 tablespoon water
 1/2 teaspoon salt
 1/2 cup bread crumbs, unflavored, toasted
 3 tablespoons unsalted butter
 2 tablespoons olive oil Directions: Slice each tomato to obtain 1/2-inch thick […]

Baked Fresh Tomato, Ham and Swiss Rolls

Ingredients: 2 large (1 pound) fresh tomatoes
 6 ounces sliced ham, cut in strips (about 1-1/2 cups)
 6 ounces Swiss cheese, shredded (1-1/2 cups)
 3 tablespoons creamy mustard blend
 1 tablespoon prepared white horseradish
 4 large hard round (Kaiser) rolls, cut in halves Directions: Use tomatoes held at room temperature until fully ripe. Core tomatoes; […]

Baked Garlic Zucchini Squash

Ingredients: 2 medium Zucchini squash 1/2 cup Sour cream, low-fat 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder 3 tablespoons parmesan cheese, grated 1/4 cup Bread crumbs, dried Directions: Preheat oven to 375 degrees. Wash the squash, and drain in a colander. Place each squash on the cutting board. Cut off the ends, […]

Garlic Red Potatoes

Ingredients: 2 pounds red potatoes (cleaned and cut into four pieces) 1/4 cup margarine (melted) 1 tablespoon garlic (finely chopped) 1/2 teaspoon salt 1 tablespoon lemon juice 2 tablespoons Parmesan cheese (grated) Directions: Preheat oven to 350 degrees F. Place potatoes in an 8×8-inch baking dish. In a small bowl combine melted margarine, garlic, salt, […]

Carmel Apple Dip

Ingredients: 8 oz. light cream cheese, softened 3/4 c. brown sugar 1 tsp. vanilla Chopped peanuts (optional) Directions: Beat all ingredients until blended. Garnish with chopped nuts if desired. Serve with freshly sliced apples.


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