Search Results for "cabbage"
Recipe Results 8 of 12 pages
Coconut Shrimp Tacos
Ingredients for the shrimp: 2 cups finely shredded coconut 5 tablespoon unsalted butter, melted 2 tablespoon olive oil ½ teaspoon cayenne pepper 1 teaspoon salt 1 1/2 pounds large (14-16 count) shrimp, peeled and deveined Ingredients for the slaw: 4 tablespoons sour cream 3 tablespoons mayonnaise 1 teaspoon lime juice 1 teaspoon fish sauce 1
Chicken Vegetable Soup
Ingredients: 2 tablespoon extra virgin olive oil 1 medium onion finely chopped 3 medium carrots finely chopped 2 stalks celery finely chopped 4 garlic cloves minced 4 cups low sodium chicken broth 4 cups water 2 cups cooked shredded chicken 4 small potatoes with skin, chopped 1 medium bell pepper chopped ½ teasppon seasoning salt
Chinese Chicken Salad
Ingredients: 1 Ramen noodles (oriental flavored) 4 1/2 cups cabbage (shredded or cabbage salad mix) 1/4 cup scallions (minced) 1/2 cup bell pepper (red or green) 2 chicken breast (cooked, and chilled, cut into cubes) 1/2 cup peanuts (dry roasted, unsalted) For the Dressing 1 teaspoon sugar (optional) 1 tablespoon olive oil 1/4 cup vinegar
Chicken Vegetable Soup
Ingredients: 2 tablespoon extra virgin olive oil 1 medium onion finely chopped 3 medium carrots finely chopped 2 stalks celery finely chopped 4 garlic cloves minced 4 cups low sodium chicken broth 4 cups water 2 cups cooked shredded chicken 4 small potatoes with skin, chopped 1 medium bell pepper chopped ½ teasppon seasoning salt
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,
Soba Noodle and Snap Pea Salad
Ingredients for the Salad: 8 oz soba noodles 2 cups sugar snap peas cut in half 1/2 cup shredded carrots 1/2 cup shredded cabbage 1 small bell pepper diced 2 tsp shallots minced Ingredients for the Dressing: 2 Tbsp olive oil 2 Tbsp low sodium soy sauce 1 Tbsp rice vinegar (you can substitute white
Fish Tacos
Ingredients: 2 tablespoons vegetable or olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1⁄4 teaspoon salt 1 clove garlic, peeled and minced 1 1⁄2 pound halibut fillets (or another firm white fish) 8 6-inch corn tortillas 2-3 cups Purple Cabbage Slaw or shredded cabbage 1⁄2 onion, finely chopped 1 cup chopped fresh tomato
Roasted Fish Crispy Slaw Wrap
Ingredients: 2 1/2 cups Fresh red cabbage, shredded 2 cups Fresh white cabbage, shredded 1 1/2 cups Fresh carrots, peeled, shredded 1 cup Fresh bok choy, julienne cut “shoestring strips” 1/8″ 2 tablespoons Fresh cilantro, chopped 3/4 cup Low-fat balsamic vinaigrette dressing 1 tablespoon Salt-free chili-lime seasoning blend 1 tablespoon extra virgin olive oil 6
Colcannon
Submitted by: Tammy Reese, Farm and Dairy Ingredients: 3lb. bag yukon gold potatoes, halved and peeled 5 strips bacon, chopped into small pieces. 1 cup cooked cabbage (See Crockpot Stout Braised Corned Beef and Cabbage) 1 small onion, chopped 1 tsp minced garlic 1/2 cup butter 1/2 cup cream cheese 1/4 cup milk (may need
Turkey Bean Soup
Ingredients: 1 pound ground turkey breast 2 medium onions, chopped 2 stalks celery, chopped 1 clove garlic, minced 1/4 cup ketchup 1 can (14.5 ounces) unsalted diced tomatoes 3 cubes low-sodium chicken bouillon 7 cups water 1 1/2 teaspoons dried basil 1/4 teaspoon ground black pepper 2 cups shredded cabbage 1 can (15 ounces) unsalted
