Today is Wednesday, June 19 2019 11:01 pm

Fruits, grains/veggies / Veggies

Warm Lentil And Vegetable Salad with Sundried Tomato Dressin
Crumble the feta cheese over the top, scatter the dill over and drizzle over the lime juice. Per serving: 2160 Calories (kcal); 94g Total Fat; (38% calories from fat); 73g Protein; 267g Carbohydrate; 109mg Cholesterol; 15222mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates ----- ----------
Warm Cous-Cous Salad with Marinated Vegetables
9 Chargrill two chicken breasts for five minutes each side, until tender and cooked through. 10 Stir the feta and salad onions into the couscous and spoon onto serving plates. Place the chicken on top and finish the dish as before. Per serving: 413 Calories (kcal); 38g Total Fat; (79% calories from fat); 9g Protein; 13g Carbohydrate; 45mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates ----- ----------
Vermicelli with Oven-Roasted Vegetables
We reduced the fat and calories by reducing the amount of oil (2 tbs) NUTRITION estimated by mastercook: 129 cals, 5 g fat (28% cff). ORIGINAL RECIPE 220 Calories, 6 g total fat (24% cff) > 3/99 Recipe by: Ronzoni Pasta (Box) Posted to EAT-LF Digest by PatHanneman on Mar 29, 1999, ----- ----------
Vegetables with Red Pepper And Garlic Mayonnaise
Makes 1 cup. Bon Appetit May 1994 ----- ----------
Vegetables North Beach
Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 07-28-1994 Recipe by: Jeff Smith ----- ----------
Vegetables in Puff Pastries
about 3-5 minutes then add the balsamic vinegar a drizzle at a time to thicken. Spoon a little of the vegetable mix into the puff rectangle, add a little sauce and top with lid. ----- ----------
Vegetables And Pasta in Seasoned Broth
Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 06-21-1998 Recipe by: Michele Urvater ----- ----------
Vegetables Agro Dolce
colander and return to the slow cooker. 4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, 1/4 teaspoon salt, and sugar. Increase the heat setting to high and cook, uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve warm, at room temperature, or chilled. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton ----- ----------
Vegetable-Stuffed Sandwich
Per serving: 1401 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 272g Carbohydrate; 0mg Cholesterol; 2793mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates ----- ----------
Vegetable-Rice Toss
Living Summertime 1999 Posted to MM-Recipes Digest V4 #13 by on Jun 8, 1999 ----- ----------

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