Chicken and Wild Rice Stuffed Tomatoes
Directions: 1. Cook the wild rice according to package directions, using 1 cup of the low-sodium vegetable broth and 1 cup water (or more as package indicates) to… Read More »
Butternut Squash and Chile Pan-Fry
Directions: 1. Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces. 2. Prepare fresh chilies by roasting the peppers either by placing… Read More »
Brown Rice Burgers
Directions: 1. Combine all ingredients except the oil in a medium mixing bowl. Form mixture into 12 patties, pressing firmly with hands. 2. Add vegetable oil to a… Read More »
Broiled Halibut with Tangy Yogurt Sauce
Directions: 1. Preheat broiler. 2. Combine yogurt, lemon juice, garlic, salt substitute and pepper in a small bowl; mix well. 3. Line a broiler pan with foil and… Read More »
Brazilian Black Beans and Sausage
Directions: 1. Heat oil over medium-high heat (350 degrees in an electric skillet); sauté sausage and onion until onion is clear. 2. Add remaining ingredients. 3. Bring to… Read More »
Beef Kabobs with Grilled Pineapple Salsa
Directions: 1. Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons for salsa. Add beef to remaining marinade; toss to… Read More »
Bean and Barley Burgers
Directions: 1. Cook beans and barley as directed until soft, then mash beans and barley together. 2. Fry onion and garlic in oil until golden. Add to bean/barley… Read More »
Baked Quinoa and Chicken Parmesan
Directions: Preheat the oven to 375 degrees and spray a 2 qt. baking dish with cooking oil. Make the sauce: 1. Heat a large skillet over medium heat,… Read More »
Asian Beef and Noodles
Directions: 1. In a large skillet over medium-high heat (350 degrees in an electric skillet), brown ground beef and cook until no longer pink. Drain fat. 2. Add… Read More »
25 Minute Chicken and Broccoli Stir Fry
Directions: 1. Mix orange juice, soy sauce, Schezuan sauce, and cornstarch in a small bowl. Set aside. 2. Heat oil in wok and add chicken. Stir fry for… Read More »
Vegetable Pasta Soup
Directions: 1. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, corn, beans and celery; cook… Read More »
Turkey-Vegetable Bake
Directions: 1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt substitute,… Read More »
Turkey and Wild Rice Pilaf
Directions: 1. In a large skillet, heat oil over medium heat. Add celery and onion; cook about 10 minutes or until tender, stirring occasionally. Add uncooked wild rice;… Read More »
Turkey and Sweet Potato Chowder
Directions: 1. In a 3-quart saucepan, combine chopped potato and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally…. Read More »
Turkey and Nectarine Salad
Directions: 1. For dressing, in a small bowl gradually stir buttermilk into mayonnaise dressing or salad dressing until smooth. Stir in dill, salt substitute, onion powder, and garlic… Read More »
Tortellini-Vegetable Salad
Directions: 1. In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain. 2. In a large… Read More »
Thai Steak Salad
Directions: 1. In a large resealable plastic bag, combine London broil with soy sauce, vegetable oil, garlic, and grated ginger. Refrigerate several hours. 2. Heat grill pan over… Read More »
Tabbouleh With Edamame and Feta
Directions: 1. In a medium saucepan, bring the water to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until most… Read More »
Szechwan Chicken Salad
Directions: 1. In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for… Read More »
Sweet Pepper Salsa Fish
Directions: 1. Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions, if necessary. Rinse fish; pat dry with paper towels; set aside. 2. In a large… Read More »
Sweet and Spicy Edamame-Beef Stir-Fry
Directions: 1. In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or… Read More »
Steak Salad with Buttermilk Dressing
Directions: 1. In a small bowl, whisk together the buttermilk, Greek yogurt, lemon juice, Dijon mustard, garlic, and chives (if using). Season with black pepper and a pinch… Read More »
Spinach and Bean Salad
Directions: 1. In a medium mixing bowl combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic, In a screw-top jar combine apricot nectar, oil, vinegar, soy… Read More »
Spicy Seafood Stew
Directions: 1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry. Cut the fish into 1-inch pieces. Cover and chill fish pieces and shrimp until… Read More »
Spaghetti with Spinach
Directions: 1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, about 12 minutes. Drain, reserving 1/4 cup of the water;… Read More »
Southwest Chicken Skillet
Directions: 1. For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for… Read More »
Sirloin Soup
Directions: 1. In a large saucepan, heat oil over medium heat and add onion. Cook until soft, about 5 minutes. Add ground beef and cook, breaking up chunks… Read More »
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