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Quinoa Summer Salad with Feta

Quinoa Summer Salad with Feta

Elizabeth

4.17

Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • 1 (4 ounce) package feta cheese, crumbled
  • 1 small cucumber, thinly sliced
  • 1 roma (plum) tomato, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Watercress and Crab Salad

Watercress and Crab Salad

Sharon

4.17

Ingredients:

  • 2 bunches watercress, trimmed and chopped
  • 6 ounces imitation crabmeat, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 tomato, chopped
  • ¼ cup olive oil
  • ¼ cup rice vinegar
  • 1 teaspoon chopped fresh basil
  • 1 pinch salt and pepper to taste

Group Effort Pasta

Group Effort Pasta

MOTTSBELA

4.17

Ingredients:

  • 1 pound dry fettuccine pasta
  • ¼ cup olive oil
  • 1 red bell pepper, diced
  • 2 cups baby spinach leaves
  • ½ cup shredded white Cheddar cheese
  • freshly ground black pepper to taste

Tucson Guacamole

Tucson Guacamole

Server33

4.17

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 2 large ripe avocados, peeled and pitted
  • 1 (4 ounce) can diced green chiles, drained
  • 2 teaspoons Worcestershire sauce, or to taste
  • garlic salt to taste
  • black pepper to taste
  • 1 large ripe avocado, peeled and pitted

Vegetarian Sloppy Joes

Vegetarian Sloppy Joes

Aberdeen Smith

4.17

Ingredients:

  • ¼ cup vegetable oil
  • ½ cup minced onion
  • 2 (8 ounce) packages tempeh
  • ½ cup minced green bell pepper
  • 2 cloves garlic, minced
  • ¼ cup tomato sauce
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon blackstrap molasses
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon celery seed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ teaspoon ground coriander
  • ½ teaspoon dried thyme
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • 1 pinch ground black pepper
  • hamburger buns

Nicole's Tailgate Party Chicken Salad

Nicole's Tailgate Party Chicken Salad

Nicole M

4.17

Ingredients:

  • 2 cups shredded cooked chicken meat
  • 2 cups chopped celery
  • 2 cups sliced almonds
  • 2 cups small seasoned croutons
  • 1 cup shredded sharp Cheddar cheese
  • 4 hard-cooked eggs, peeled and chopped
  • 2 cups creamy salad dressing, e.g. Miracle Whip ™

Aunt Karen's Brussels Sprouts Salad

Aunt Karen's Brussels Sprouts Salad

mistychesebro

4.17

Ingredients:

  • 2 (10 ounce) packages frozen Brussels sprouts
  • ½ cup water
  • ¼ cup apple cider vinegar
  • ¼ cup vegetable oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tomato, chopped
  • 1 tablespoon chopped fresh parsley

Grilled Mushroom Sandwich With Citrus Mayo

Grilled Mushroom Sandwich With Citrus Mayo

sierra

4.17

Ingredients:

  • 2 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 1 clove garlic, minced
  • 4 portobello mushroom caps
  • ⅓ cup mayonnaise
  • 2 tablespoons orange juice
  • 1 (12 ounce) jar roasted red bell peppers
  • 4 rolls sourdough bread
  • 4 slices smoked Gouda cheese
  • 1 (10 ounce) bag mixed salad greens

Wisconsin Cheese Curd Potato Salad

Wisconsin Cheese Curd Potato Salad

k8ogr8

4.17

Ingredients:

  • 8 red potatoes
  • ½ onion, chopped
  • 6 ounces Cheddar cheese curds, diced
  • 1 ½ cups mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1 teaspoon seasoned salt
  • 2 hard-boiled eggs, sliced
  • black pepper to taste

Lettuce-Free Salad

Lettuce-Free Salad

BCORTE

4.17

Ingredients:

  • 1 (15 ounce) can garbanzo beans, drained and rinsed twice
  • 1 (15 ounce) can red kidney beans, drained and rinsed twice
  • 2 (15 ounce) cans quartered artichoke hearts, drained
  • 2 large cucumbers, chopped
  • 2 large tomatoes, chopped
  • 1 (8 ounce) package feta cheese
  • 2 tablespoons chopped fresh dill
  • ½ cup fat free Italian-style dressing (such as Wishbone®)
  • 2 (15 ounce) cans sliced beets, drained

Zucchini Gazpacho with Basil Cream

Zucchini Gazpacho with Basil Cream

Rosemarie Yandoli-Smith

4.17

Ingredients:

  • 2 cucumbers, sliced
  • 2 zucchini, sliced
  • 1 small onion, roughly chopped
  • ¾ cup olive oil
  • ½ cup torn basil leaves
  • ⅓ cup lemon juice
  • ¼ cup heavy whipping cream
  • salt and ground black pepper to taste

Cheddar-Bacon-Asparagus Strata

Cheddar-Bacon-Asparagus Strata

Maureen O'leary

4.17

Ingredients:

  • 1 pound bacon
  • 1 pound fresh asparagus, trimmed
  • 8 eggs
  • 2 cups milk
  • ¼ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 (1 pound) loaf sliced bread, crusts removed
  • 1 cup shredded Cheddar cheese
  • ¼ cup diced onion
  • ½ red bell pepper, diced
  • 1 cup shredded Cheddar cheese

Tuna Tostadas I

Tuna Tostadas I

Nicole Siqueiros Stoutner

4.17

Ingredients:

  • 1 (16 ounce) can nonfat refried beans
  • ⅓ cup low-fat milk
  • 2 (5 ounce) cans tuna in water, drained
  • 1 tomato, diced
  • 1 fresh jalapeno pepper, seeded and chopped
  • 1 fresh lime
  • ½ cup shredded lettuce
  • 4 tostada shells
  • 1 cup salsa
  • 1 avocado - peeled, pitted and sliced

Green Lentil and Zucchini Soup

Green Lentil and Zucchini Soup

Eric Poston

4.17

Ingredients:

  • 4 cups chopped zucchini
  • 1 onion, minced
  • 4 carrots, chopped
  • ¼ cup butter
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 (28 ounce) can no-salt-added tomatoes
  • 2 tablespoons beef bouillon granules
  • 6 cups water
  • 2 cups cooked green lentils
  • 2 cups ditalini pasta, or more to taste

Roasted Kale and Chickpea Salad

Roasted Kale and Chickpea Salad

Rachel Schlarman

4.17

Ingredients:

  • 1 cup chopped walnuts
  • 2 tablespoons sunflower seed oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 bunch kale, stemmed and leaves torn into strips
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice

Healthy Quinoa Salad

Healthy Quinoa Salad

kristentulk

4.17

Ingredients:

  • 4 cups water
  • 1 (12 ounce) box quinoa
  • 3 carrots, chopped
  • 1 cup corn
  • 1 cup peas
  • 1 cup chopped broccoli florets
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper

Kat's Cauliflower Leek Soup

Kat's Cauliflower Leek Soup

KatherineC

4.17

Ingredients:

  • 2 tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • 3 leeks, cut into 1-inch pieces
  • 4 cloves garlic, chopped
  • 1 head white cauliflower, chopped
  • 2 carrots, peeled and chopped
  • 1 large potato, peeled and cut into cubes
  • 1 (32 ounce) carton low-sodium vegetable broth
  • 1 (15 ounce) can light coconut milk
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ cup chopped fresh parsley, or as desired

Fancy Franks

Fancy Franks

Marie

4.17

Ingredients:

  • 8 hot dogs
  • 8 pinches celery salt
  • 8 slices processed American cheese
  • 1 (12 ounce) bottle barbeque sauce

Nicole's Balsamic Beet and Fresh Spinach Salad

Nicole's Balsamic Beet and Fresh Spinach Salad

Nicole Evans

4.17

Ingredients:

  • ¼ cup aged balsamic vinegar
  • ¼ cup white wine vinegar
  • 1 tablespoon Chardonnay wine
  • 2 tablespoons white sugar
  • 1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
  • ¼ cup thinly sliced red onions
  • 4 cups chopped fresh spinach

Green Egg and Ham Cups

Green Egg and Ham Cups

Hailey Chamberlain

4.17

Ingredients:

  • 12 thin slices deli ham
  • 2 tablespoons butter
  • 1 leek, white and tender green part only, thinly sliced
  • 1 green onion, thinly sliced
  • salt and pepper to taste
  • 2 cups beef broth
  • ¼ cup flour
  • 1 cup shredded Gruyere cheese
  • 6 eggs
  • 2 tablespoons heavy cream