Search Results for "broccoli"
Recipe Results 16 of 21 pages
Crunchy Hawaiian Chicken Wrap
Ingredients: 1/4 cup light mayonnaise 1/8 cup white vinegar 1/4 cup sugar 1 teaspoon poppy seeds 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons chili powder 2 cups Fresh broccoli, shredded 1 1/2 cups Fresh carrots, peeled, shredded 1/4 cup Canned crushed pineapple, in 100% juice, drained 1 cup Fresh
Pizza With A Purpose
Ingredients: 1 pound Ground Beef (93% lean or leaner) 1 tablespoon chopped fresh oregano 1/2 teaspoon salt, divided 1-1/2 cups frozen vegetables, such as cauliflower, broccoli, carrots and zucchini 1 tablespoon water 1/2 cup marinara sauce 1 package (14 to 16 ounces) fresh whole wheat pizza dough 1/2 cup reduced-fat shredded cheese 1/2 cup sliced
Lucky Lo Mein
Ingredients for Stirfry: 6 oz Lo Mein noodles 1 red bell pepper, julienned 2 carrots, peeled and julienned 2 heads of baby bok choy, rinsed well and chopped into bite size pieces ½ small head of broccoli, chopped into bite size pieces ½ cup pea shoots ¼ cup cashews, chopped 1 tbsp minced ginger root
Tortilla Pizzas
Ingredients: 2 corn or flour tortillas, small vegetable oil (or margarine) 1 can refried beans (16 ounce) 1/4 cup onion (chopped) 2 ounces green chili peppers (diced) 3 tablespoons red taco sauce 3 cups chopped vegetables (broccoli, spinach, red bell pepper…) 1/2 cup cheese, shredded mozzarella 1/2 cup cilantro (chopped, fresh, optional) Directions: Brush
Oven-Roasted Vegetables
Ingredients: 2 Tbsp. vegetable oil 1 Tbsp. lemon juice 1/2 tsp. dried herbs 1/4 tsp. salt 1/4 tsp. pepper 3 cups fresh vegetables (cut up, such as potatoes, broccoli, carrots, cauliflower, or red peppers) Directions: Preheat the oven to 450 degrees. In a small bowl, mix the oil, lemon juice, herbs, salt and pepper. Wash,
Savory Shrimp & Peach Stir Fry
Shrimp & Peach Stir Fry: 2 tablespoons vegetable oil 1 pound large shrimp, shelled, deveined 1/2 pound broccoli, stems diagonally sliced, flowerettes cut into bite-size pieces 1 8 ounce can water chestnuts, drained, sliced 2 fresh peaches, peeled, pitted and sliced 3 green onions, diagonally sliced Savory Sauce: 1 1/2 tablespoons cornstarch 3/4 cup chicken
Rock and Roll Beef Wraps
Ingredients: 1 pound Ground Beef (93% lean or leaner) 1 cup water 1/3 cup uncooked quinoa 2 tablespoons dry ranch dressing mix 1/4 teaspoon black pepper 2 cups packaged broccoli or coleslaw mix 4 medium whole grain or spinach tortillas (7 to 8-inch diameter) Directions: Heat large nonstick skillet over medium heat until hot. Add
Three Cheese & Veggie Quiche
Ingredients: 1 cup sliced fresh mushrooms 1 cup chopped onions 1 cup chopped fresh broccoli 5 eggs 2/3 cup milk 1/4 cup chopped roasted red peppers 1 cup shredded three cheese blend, divided 1 frozen deep-dish pie crust (9 inch), unbaked Directions: Heat oven to 375°F. Cook mushrooms, onions and broccoli in skillet sprayed with
Asparagus and Cheese Potato Soup
Ingredients: 1 large onion, chopped 4 teaspoons cooking oil 3 tablespoons all-purpose flour 2 cups 1-inch pieces asparagus spears or broccoli flowerets 2 cups milk 1 – 14-1/2-ounce can chicken broth 8 ounces red potatoes, cubed (about 1-1/2 cups) 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 cup shredded sharp cheddar cheese (4 ounces)
Italian Pasta Salad
Ingredients: 4 cups pasta, cooked 2 cups broccoli (blanched, pieces) 1 cup carrot (cooked, slices) 1/2 cup red pepper (strips) 1/4 cup green onion (sliced) 1/2 to 3/4 cup Italian salad dressing, light or reduced fat Directions: Mix all ingredients together and refrigerate for about 30 minutes before serving. For a more hearty salad, add
