The creamy roasted red pepper sauce is a sweet and smoky
blend of diced tomatoes and fire roasted red peppers finished with a generous helping of Arla ® Mediterranean Garden cream cheese.
Not exact matches
1 large onion,
diced 2 - 4 cloves garlic,
diced 2 tablespoons chipotle in adobo sauce,
blended 1 green bell pepper,
diced 1 - 3 jalapenos,
diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned
tomatoes,
diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds
of chicken breasts, threw that in my stock pot, and then
blended the carrots, celery, red pepper and canned
tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
This creamy
tomato soup is super-flavorful courtesy
of fire - roasted
diced tomatoes and our delicious
blend of ingredients.
I normally make my own sauce with some
diced canned
tomatoes, a clove
of garlic and some italian spices simmering for 10 minutes and then
blended.
One 15 - ounce can
of pinto or kidney beans (drained and rinsed) 1 medium cucumber (peeled, seeded, and
diced) 1 medium fresh
tomato (halved, seeded, and
diced) 1/4 cup
diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to
blend.
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup
of alfalfa sprouts 1 cup
of broccoli florets 1/2 cup
diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing
Blend together 2 organic
tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
3 - 4 cloves
of garlic, chopped 1 red pepper, cut into 1 inch chunks 1 green pepper, cut into 1 inch chunks 2 - 3 cups whole mushrooms, quartered 1 large can
diced tomatoes Spice
blend you prefer (see options below)
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups
of water and a few teaspoons
of vegetarian chicken base here) 1 (14 1/2 ounce) can
diced tomatoes with juice (I
blend it first so that it's not chunky, since a few family members don't like
tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
If you prefer not to use the canned
tomato blend, you can sub with a fresh mix
of about 1 cup
diced tomatoes, 1/2 small onion (or equivalent dried flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.