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Tropical Tossed Salad

Tropical Tossed Salad

By

Taste of Home June/July 2003

  • 6 tablespoons sugar, divided
  • 1/2 cup slivered almonds
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • dash pepper
  • dash hot pepper sauce
  • 6 cups torn iceberg lettuce
  • 5 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup chopped red onion
0/5 (0 Votes)

Roasted Parsnip Soup

Roasted Parsnip Soup

By

1. Position rack in lower third of oven; preheat to 450 degrees

  • 2 lb parsnips, peeled and woody core removed
  • 2 pears, peeled and cut into eighths
  • 1 small yellow or white onion, peeled, cut into eighths
  • 1 Tbsp canola oil
  • 1 tsp salt, divided
  • 1/4 tsp freshly ground pepper
  • 1 cup balsamic vinegar
  • 2 1/4 cup reduced sodium chicken broth (or vegetable)
  • 2 1/4 cup low-fat milk
4/5 (1 Votes)

Vegetable Two-Grain Casserole

Vegetable Two-Grain Casserole

By

This dish is simple, but takes time for the barley to cook

  • 1 (18 7/8 ounce) can ready-to-serve lentil soup (vegetarian)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup small fresh mushrooms, quartered
  • 1 cup sliced carrot
  • 1 cup frozen whole kernel corn
  • 1/2 cup pearl barley
  • 1/3 cup bulgur
  • 1/4 cup chopped onion
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon salt (or to taste)
  • 1/2 cup water
  • 1/2 cup shredded cheddar cheese
4.5/5 (6 Votes)

Mediterranean Quinoa Chickpea Salad

Mediterranean Quinoa Chickpea Salad

By

Serving size: About ½ cup Calories: 95 Fat: 4 Carbohydrates: 14 Fiber: 3 Protein: 4

  • 1 1/2 cups cooked quinoa
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup chopped sweet onion
  • 1/2 tsp. kosher salt
  • 2 tbsp. pomegranate vinegar
  • 2 tbsp. good quality extra-virgin olive oil
4.3/5 (7 Votes)

Butternut Squash Lasagna

Butternut Squash Lasagna

By

***Make Ahead Tip Make-ahead tip:Prepare as directed through Step 3

  • 3 pounds butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 cups milk
  • 1 tablespoon snipped fresh rosemary
  • 9 no-boil lasagna noodles
  • 1 1/3 cups finely shredded Parmesan cheese (5-1/2 oz.)
  • 1 cup whipping cream
4.7/5 (3 Votes)

Quinoa Stuffed Portobello Mushroom

Quinoa Stuffed Portobello Mushroom

By

This is an easy make ahead gluten-free vegan side dish

  • For the stuffing:
  • 1 large Portobello mushroom per person
  • Olive oil
  • Balsamic vinegar
  • Sea salt and ground pepper, to taste
  • Chopped fresh garlic, to taste
  • 1/3 to 1/2 About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
  • A handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
  • 1 scallion (spring onion) per person, sliced
  • A sprinkle of raisins
  • A sprinkle of toasted pine nuts
  • Sea salt and ground pepper, to taste
  • Fresh chopped parsley, basil or mint
4.4/5 (5 Votes)

Turnip the Disco Fries

Turnip the Disco Fries

By

PER SERVING (1/2 of recipe): 284 calories, 1g fat, 1,058mg sodium, 58g carbs, 9

  • 2 medium-sized turnips (about 12 oz. each), scrubbed clean
  • 1 medium-sized potato (about 12 oz.), scrubbed clean
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/2 cup jarred fat-free or nearly fat-free chicken gravy
  • 3 slices fat-free American cheese, torn into strips
  • Optional topping: chopped chives
4/5 (1 Votes)

Buddha Bowl

Buddha Bowl

By

This is a simple recipe, just quinoa tossed with veggies and chickpeas

  • 1 cup quinoa
  • 2 cups water
  • 1 cup broccoli, cut into florets
  • 1 1/2 cups chopped dinosaur kale
  • 3 green onions, sliced
  • 1/2 carrot, shredded
  • 1 avocado, pitted and diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 cup halved cherry tomatoes
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup Sweet Tahini Dressing (page 138)
0/5 (0 Votes)

Penne with Roasted Tomatoes, Garlic, and White Beans

Penne with Roasted Tomatoes, Garlic, and White Beans

By

Preheat the oven to 450 degrees F

  • 3 large tomatoes, cut into wedges
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 (15 ounce) can cannellini beans
  • 1/2 pound penne pasta
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons freshly grated Parmesan
0/5 (0 Votes)

Green Smoothie Popsicles

Green Smoothie Popsicles

By

You don’t always have to drink a smoothie – they also can make great frozen treats such as sorbets and yes, smo...

  • 2 cups spinach
  • 2 cups frozen berries (your choice)
  • 2 bananas
  • 1 cup water
4.1/5 (7 Votes)