Not exact matches
Pumpkin Lasagna with Creamy Fontina - Roasted zucchini,
yellow squash, red peppers and onions layered between lasagna noodles and topped with a flavorful pumpkin - tomato sauce and
shredded Fontina
cheese.
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked
yellow rice 2 oz
shredded cheddar
cheese 2 oz
shredded pepper jack
cheese 4 oz pepper jack
cheese, sliced
ground beef or turkey 1
yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar
cheese,
shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
1 cup vegan pesto 1 medium
yellow onion 1 bell pepper — any color 2 small
yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack
shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2
yellow onion 1/2 cup
shredded pepper jack
cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium
yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack
cheese,
shredded purple cabbage and crumbled tortilla chips for serving
2 lbs asparagus 6 tablespoons butter, divided 1 cup diced
yellow onion 1/2 tablespoon freshly minced garlic 4 tablespoons flour 1 1/2 cups 1/2 and 1/2 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups
shredded Monterey jack
cheese 1/2 cup cooked and crumbled bacon
Lean sirloin hamburger (1/3 -1 / 2 pkg) 2 shallots chopped Sliced red and
yellow pepper Homemade barbeque sauce (recipe on future post) Buffalo wing hot sauce
Shredded mozzarella and sharp cheddar
cheese
1 can cream of onion soup 2 cups water or chicken stock 1 1/2 cups
shredded Cheddar
cheese 1/2 cup Huntsman
cheese, crumbled 3 cups cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons sweet
yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup
yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup
yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar
cheese (
shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium
yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar
cheese (
shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small
yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar
cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (
shredded) 2 and 1/2 cups monterey jack
cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (
shredded) 1/2 cup cream
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (
shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
Extra Virgin Olive Oil 1
Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional:
Shredded cheese or queso fresco would be a delicious addition.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2
yellow onion, diced 1 (8 - ounce) package
shredded light Cheddar
cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
1 — 1.5 lbs lean ground chicken 1/2
yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup
shredded cheddar
cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
10 tomatoes on the vine 1 tablespoon extra virgin olive oil 1
yellow onion, chopped 3 cloves garlic, chopped 1 pound ground beef 2 teaspoons dried oregano salt and pepper
shredded mozzarella
cheese chopped fresh herb of your choice
1 lb lean ground beef or turkey 1 small
yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat
shredded cheddar
cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
1 can (28 ounces) Whole Tomatoes in Puree 1 Jalapeño, minced 1 Onion, chopped 3 Garlic cloves, 2 whole and 1 minced Salt and Pepper 1 can (19 ounces) Black Beans, rinsed and drained 1/2 cup
Yellow Cornmeal 1 cup Pepper Jack
Cheese,
shredded 1 teaspoon Ground Cumin 3/4 cup Water 4 Poblano Chiles, halved lengthwise, ribs and seeds removed
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1
yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar
cheese (
shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound
yellow American
cheese (
shredded) 8 ounces pepper jack
cheese (
shredded) 1 cup iceberg lettuce (
shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)
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.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1
yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small
yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar
cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (
shredded) 1 avocado (pitted, chopped)
1-1/2 pounds beef shoulder top blade (flat iron) steak Nonstick cooking spray 12 La Tortilla Factory Hand Made Style Corn Tortillas, White or
Yellow 1-1/2 cups (6 ounces)
shredded Mexican
cheese blend 3/4 cup Spicy Pico de Gallo *
These are all the ingredients you'll need to make this easy and delicious baked potato soup recipe: thick - sliced bacon, cubed ham, butter, flour, milk,
yellow onion, large Russet baking potatoes, sour cream,
shredded cheddar
cheese, sea salt, and freshly - ground black pepper, sliced green onions.
2 La Tortilla Factory Hand Made Style Tortillas, White Corn or
Yellow Corn 1/4 cup low fat
shredded Cheddar
cheese Nonstick cooking spray 1 large egg 2 tablespoons fresh salsa
ingredients LOADED POTATO SOUP 1 cup chopped
yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup
shredded carrot 1 large potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream
cheese salt and pepper to taste non-fat Greek yogurt (to garnish)
2 teaspoons Olive Oil 1/2
Yellow Onion, diced 1/4 cup Red Bell Pepper, diced 1/4 cup Green Bell Pepper, diced 1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen) 5 ounces Cream
Cheese 1/4 cup
Shredded Cheddar
Cheese 1/4 teaspoon Chili Powder 1/4 teaspoon Cumin 8 Small Tortillas (I used 11) Cooking Spray
Spread that on the bottom of a square dish and layer with drained petite cut tomatoes, lettuce, quick pickled onions, salami,
shredded mozzarella
cheese and
yellow pepper rings.
ingredients VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan
shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1
yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium
yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste
shredded sharp Cheddar
cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Displaying overt love for store - bought, pre-formed taco shells filled with «taco seasoning» — dusted ground beef, chopped beefsteak tomatoes,
shredded iceberg lettuce, and grated
yellow - orange
cheese — can be, well, mildly embarrassing.
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet
yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar
cheese,
shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM
Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or
yellow bell peppers (about 6 ounces each) 1/4 cup
shredded Colby - Jack
cheese
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups
shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2
yellow onion, finely diced
shredded cheese, cheddar and nondairy (I used Trader Joe's vegan
shredded cheese)
INGREDIENTS 2 boneless, skinless chicken breasts 1 small onion, diced 3 cups chicken broth 5 ounces light cream
cheese 1 can black beans, drained and rinsed 1 can
yellow corn, drained and rinsed 2 10 - ounce cans mild enchilada sauce 1 10 - ounce can medium enchilada sauce 1 14 - ounce can tomato sauce 1 tablespoon cumin 2 teaspoons garlic powder 2 teaspoons salt 1/3 cup water or chicken broth + 3 tablespoons flour optional garnish:
shredded cheese, tortilla chip strips, avocados, cilantro
Ingredients For the sausage 1 tablespoon olive oil 1/2 medium
yellow onion, finely chopped 1 clove garlic, minced 1/2 pound ground turkey 1 teaspoon dried oregano, crumbled 1 teaspoon fennel seeds 1 teaspoon dried basil 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1/2 teaspoon sea salt For the muffins 2 cups broccoli, finely chopped 1 cup
shredded cheddar
cheese 1/4 cup sun - dried tomatoes (soaked in oil), finely chopped 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon sea salt 8 large eggs 1 tablespoon chives Directions Information Category.
1 tablespoon olive oil 1/2
yellow onion, chopped 1 garlic clove, minced 1 cup quinoa, well rinsed 2 1/4 cups vegetable stock or broth 2 cups chopped, stemmed arugula (rocket) 1 small carrot, peeled and finely
shredded 1/2 cup thinly sliced fresh shiitake mushrooms 1/4 cup grated Parmesan
cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients 1 tablespoons olive oil 2 cloves garlic, minced 4 medium
yellow summer squash, seeded and cubed (about 3 cups) 1 1/2 -2 cups reduced - sodium chicken broth 1/4 teaspoon Himalayan salt 1/8 teaspoon black or white pepper 1 tablespoons lemon juice (optional) 1/8 teaspoon hot pepper sauce (optional) 2 teaspoons
shredded Parmesan
cheese (optional) 1 teaspoon grated lemon peel
I just made this at home — i live in spain so i looked up a «recipe» for the
yellow cake mix, and I did nt have the ingredients for the frosting so i just mixed this sort of 0 % fat riccotta
cheese with sugar and a lot of
shredded coconut.
2 large russet potatoes, scrubbed but unpeeled 2 tbsp olive oil 1 small
yellow onion, chopped Kosher salt and ground pepper 8 large eggs 1 tbsp unsalted butter 8 corn or flour tortillas, each about 6» in diameter, warmed 1 cup
shredded Monterey Jack or Cheddar
cheese
Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely
shredded mild
yellow and sharp white Cheddar
cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers