Search Results for "Squash"
Recipe Results 10 of 13 pages
Garden Veggie Pasta
Garden Veggie Pasta Yield: 8 Servings Prep time: 15 minutes Cooking time: 10 minutes Total time:45 minutes Ingredients: 16 oz pkg. penne 2 lbs fresh cherry tomatoes 2 cloves garlic, crushed 5 tbsp olive oil 8 oz frozen corn 2 medium zucchini, chopped 1 yellow squash, chopped 1/2 cup thinly sliced basil Crushed red pepper
Steak and Grilled Ratatouille Salad
Ingredients: 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into quarters 1 medium zucchini, cut lengthwise in half 1 medium yellow squash, cut lengthwise in half 1/2 cup grape tomato halves 9 cups
Vegetarian Chili with Cornbread Dumplings
For the Veggie Chili: 3 tablespoon olive oil 1/2 medium yellow onion, diced 1 red bell pepper, diced 1/2 delicata squash, cubed 1 jalapeno pepper, diced 3 garlic cloves, minced 2 tablespoons of cumin 1 teaspoon oregano 1 tablespoon paprika 1/2 teaspoon of ground cayenne 1 28-ounce can crushed tomatoes 1 1/2 cup of vegetable
Harvest Vegetable Soup
Ingredients: 2 cups frozen sweet corn 15 oz. can of kidney or pinto beans 32 oz. vegetable broth 2 15 oz. cans diced tomatoes 2 tablespoons olive oil 1 cup onion, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 teaspoon basil 1 teaspoon cumin 2 cups winter squash, peeled and cubed ½ cup
Roast Pumpkin Lasagna
Ingredients: 2 Cups Ricotta Cheese 1 Egg, scrambled with Nutmeg 1 sugar Pumpkin or Butternut Squash ½ medium-sized onion, chopped ½ cup vegetable or chicken stock/ water 1 clove garlic, minced ¼ teaspoon nutmeg Sage, dried 1/8 teaspoon or fresh chopped ¼ teaspoon ½ Cup Parmesan Cheese ¼ cup brown sugar 2 cups shredded Mozzarella
Zucchini Stir Fry
Ingredients: 1 tablespoon vegetable oil 1 medium onion 1 yellow squash 1 medium zucchini 1 red pepper 1/2 teaspoon black pepper 1/4 teaspoon basil 1/4 teaspoon oregano Directions: Peel the onion. Cut into thin slices. Slice the yellow squash into thin round pieces. Slice the zucchini into thin round pieces. Cut the red pepper into
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 flakes 1/2
Slow Cooker Sloppy Joes
Ingredients: 2 cups carrots, grated 1 medium yellow squash, grated 1 medium zucchini, grated 1 medium yellow pepper, finely chopped 2 medium tomatoes, seeded and chopped 1/2 cup red onion, finely chopped 1/2 cup ketchup 3 teaspoons dried basil 3 tablespoons molasses 2 tablespoons apple cider vinegar 2 garlic cloves minced 1/2 teaspoon black pepper
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 flakes 1/2
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 Farfalle pasta bowtie 1/4 cup shredded Parmesan cheese 2 tbsp low sodium soy sauce Directions: In skillet,
