November

Ingredients

    2 cups uncooked pinto or red kidney beans
    2 pounds coarsely ground beef or turkey
    2 tablespoons canola oil
    1 1/2 cups finely chopped yellow onion
    1 1/2 finely chopped garlic
    2 large green bell peppers, cored, seeded and chopped
    1 teaspoon ground cumin
    4 teaspoons chili powder
    Pinch of cayenne pepper
    1 teaspoon dried oregano
    4 cups chopped fresh or canned tomatoes
    1 bay leaf
    1/4 cup red wine
    Salt to taste (optional)
    Grated cheddar cheese

    4 (6-ounce) farm-raised rainbow trout fillets (1/2-inch thick)
    2 teaspoons extra virgin olive oil
    1 tablespoon Cajun seasoning*
    2 tablespoons chopped fresh parsley
    1 green onion, chopped
    Lemon wedges

    1 small whole chicken, about 3 pounds
    Sea salt
    Ground black pepper
    1 onion, halved and sliced
    4 celery ribs, peeled and cut into 2-inch pieces
    2 cloves of garlic
    3 carrots, peeled and cut into 2-inch pieces
    2 yellow beets, peeled, halved if small, quartered if big
    8 small potatoes, scrubbed
    8 cups low-sodium chicken broth
    8 sprigs parsley
    2 bay leaves


    Cooking spray
    1/2 to 1 small yellow onion
    2 pounds lean ground beef
    1/2 cup rice cracker crumbs
    1 cup grated carrots
    1 egg, lightly beaten
    1 (15-ounce) can tomato sauce, divided
    2 to 3 teaspoons gluten-free yellow or Dijon mustard
    1 tablespoon gluten-free Worcestershire sauce
    Salt and pepper to taste
    2 teaspoons brown sugar


    1/2 cup finely chopped apples (unpeeled)
    1/2 cup dried cranberries
    Pinch of nutmeg
    1/2 teaspoon black pepper
    1 (2- to 3-pound) pork loin roast, butterflied and tied with kitchen twine
    1 teaspoon fine sea salt

    2 teaspoons safflower oil
    1 large onion or leek
    3 large potatoes, cubed
    2 carrots, cut into 1-inch chunks
    1/4 cup chopped parsley
    1/2 teaspoon dried dill
    1/4 teaspoon sea salt
    6 cups water
    1 pound firm fish, such as cod or perch, skinned and cut into 1-inch pieces
    Paprika for garnish

    10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
    32 ounces 365 Everyday Value Organic Low-Sodium Chicken Broth, divided
    2 teaspoons 365 Everyday Value Extra Virgin Olive Oil
    1/4 cup finely chopped onions
    1 cup uncooked arborio rice
    1/2 cup grated Parmesan cheese, divided
    Salt and ground black pepper to taste
    1 tablespoon finely chopped chives (optional

    10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
    32 ounces 365 Everyday Value Organic Low-Sodium Chicken Broth, divided
    2 teaspoons 365 Everyday Value Extra Virgin Olive Oil
    1/4 cup finely chopped onions
    1 cup uncooked arborio rice
    1/2 cup grated Parmesan cheese, divided
    Salt and ground black pepper to taste
    1 tablespoon finely chopped chives (optional


    Quickie Green Chile Sauce
    1 cup light gluten-free vegetable broth
    1 tablespoon arrowroot starch dissolved in a little cold water
    1 generous cup chopped roasted green chiles, hot or mild
    2 to 3 cloves garlic, minced
    1 teaspoon cumin or chili powder, hot or mild, to taste

    Enchilada Filling
    1 (15-ounce) can organic black beans, rinsed, drained
    4 cloves garlic, minced
    Fresh lime juice from 1 big juicy lime
    2 heaping cups cooked diced sweet potatoes
    1/2 cup chopped roasted mild green chiles
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder mild or spicy
    Sea salt and black pepper to taste
    2 tablespoons chopped fresh cilantro

    2 cups unsalted gluten-free chicken broth
    1 small leek, chopped
    4 medium yellow finn potatoes (1 grated, 3 cut into small cubes)
    2 cloves garlic, finely chopped
    3/4 pound chicken tenderloins, cut into 1-inch pieces
    1/4 teaspoon paprika
    1/4 teaspoon salt
    2 stalks celery, thinly sliced
    1 cup frozen peas


    Turkey:
    8 tablespoons (1 stick) butter, at room temperature
    2 tablespoons chopped fresh or 1 tablespoon dried sage
    1/2 teaspoon white pepper
    1/2 teaspoon salt
    1 (12- to 16-pound) turkey, neck and giblets removed
    1 lemon, halved

    Stuffing:
    3 tablespoons olive oil, divided
    1/2 cup chopped onions
    1 1/2 cups uncooked long-grain white rice
    2 1/2 cups low-sodium chicken broth
    1 bay leaf
    2 eggs
    1 tablespoon finely chopped garlic
    1/2 teaspoon black pepper
    1/2 teaspoon salt
    3 packed cups roughly chopped rapini (thin stems and leaves)
    1/2 cup grated parmesan cheese

    Olive oil
    2 pounds tilapia (or any firm white fish), cut into 1-inch strips
    Salt and pepper to taste
    12 corn tortillas
    1/4 cup mayonnaise
    1/4 cup Mexican crema or sour cream
    2 tablespoons ketchup
    1 1/2 cups shredded red cabbage
    2 large tomatoes, chopped
    2 limes, cut into wedges
    Salsa or hot sauce

    1/4 cup tightly packed rosemary leaves
    1/2 cup extra virgin olive oil
    2 tablespoons balsamic vinegar
    2 small cloves garlic, crushed
    Salt and pepper to taste
    2 (3/4-pound) boneless rib eye steaks
    Olive oil cooking spray
    4 cups peeled, diced butternut squash
    1 cup apple juice
    1 teaspoon dried thyme, divided
    4 cloves garlic, finely chopped
    Salt and pepper to taste
    1/4 cup tomato paste
    2 teaspoons paprika
    1 pound skinless chicken drumsticks
    1 pound skinless chicken thighs

    8 skinless chicken thighs (about 4 1/2 pounds)
    Salt and pepper to taste
    2 tablespoons olive oil
    1 large yellow onion, thinly sliced
    8 cloves garlic, thinly sliced
    1 pound carrots, peeled and cut into 1-inch pieces
    1 cup dry white wine
    1 1/4 cups gluten-free, low-sodium chicken broth
    1 teaspoon coarsely chopped rosemary
    1/2 teaspoon coarsely chopped thyme
    1 dried bay leaf
    1/3 cup sliced green onions, white and green parts
    3 cups cooked brown rice

    1 butternut squash, about 1 to 1 1/2 pounds
    1 teaspoon tamari
    5 to 6 cups vegetable broth
    4 tablespoons (1/2 stick) butter, divided
    1/2 medium onion, chopped
    1 shallot, chopped
    1 1/2 cups Arborio rice
    1/2 cup white wine
    3/4 cup Parmesan cheese, grated
    Sea salt, to taste
    Ground pepper, to taste
    1/3 cup white wine vinegar
    1 to 2 tablespoons sugar (optional)
    1 clove garlic, finely chopped
    1/8 teaspoon ground cumin
    1/8 teaspoon dried oregano
    1/8 teaspoon dry mustard
    4 cups finely shredded green and red cabbage
    2 cups shredded carrots
    1 cup thinly sliced green onions
    Salt and pepper to taste

    1/4 cup extra virgin olive oil
    1 pound parsnips, peeled and cut into thick strips
    3/4 pound rutabagas, peeled and cut into thick strips
    3/4 pound carrots, peeled and cut into thick strips
    Salt and pepper to taste

    4 medium Jewel or Garnet yams
    2 tablespoons butter, melted
    1/4 cup orange or pineapple juice, optional
    1 cup chopped pecans
    1/4 cup pure maple syrup
    1/2 teaspoon cinnamon
    Pinch of sea salt

    2 pounds baby carrots
    1 1/2 teaspoons sweet paprika
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cinnamon
    1/4 teaspoon garlic powder
    1/8 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    1 tablespoon olive oil, plus more for drizzling
    2 tablespoons lemon juice
    1 tablespoon honey

    6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
    2 shallots, minced
    2 onions, diced
    2 celery ribs, diced
    2 carrots, diced
    6 tablespoons (3/4 stick) salted butter
    2 teaspoons dried sage
    2 teaspoons dried thyme
    2 teaspoons sea salt, or to taste
    1 teaspoon ground black pepper, or to taste
    1/2 cup white wine
    1 cup gluten-free chicken broth
    4 tablespoons parsley

    Natural spray oil for pan
    3 cups gluten-free rolled oats
    1/3 cup 365 Everyday Value Smooth Almond Butter
    1 cup dried sour cherries, or a mix of cherries and raisins
    1/2 cup orange juice
    1/3 cup 365 Everyday Value Wildflower Honey
    1 teaspoon ground nutmeg
    1/2 teaspoon salt
    3 egg whites
    2 tablespoons 365 Everyday Value Organic Finely Ground Flaxseed

    1/2 cup apple or berry juice
    1/2 cup almond milk
    1/2 cup fresh or frozen (not thawed) blueberries
    1/2 cup fresh or frozen (not thawed) strawberries
    1/2 teaspoon honey
    3 ice cubes (only if using fresh fruit)

    2 cups low fat 2% milk
    6 ounces plain non-fat yogurt
    2 tablespoons natural peanut butter
    6 dates, pitted and chopped
    1 tablespoon rose flower water (optional)
    2 teaspoons flax seed oil
    1/4 teaspoon ground cardamom

    2 cups chocolate soy milk
    2 tablespoons smooth peanut butter
    1 banana
    4 ice cubes
    Dash nutmeg or cinnamon (optional)

    1 large egg
    3/4 cup sugar
    1 teaspoon baking soda
    1 cup creamy peanut butter
    1/2 teaspoon gluten-free vanilla extract
    1/3 cup chocolate chips (optional

    1 (15-ounce) can no-salt-added black beans, drained and rinsed
    3 large eggs
    1/3 cup melted butter, more for the baking dish
    1/4 cup cocoa powder
    1/8 teaspoon salt
    2 teaspoon gluten-free vanilla extract
    1/2 cup plus 2 tablespoons cane sugar
    1/2 cup gluten-free semi-sweet chocolate chips
    1/3 cup finely chopped walnuts

    2 2/3 cup rice flour, plus extra for rolling and kneading
    2/3 teaspoon kosher salt
    1 1/2 teaspoons active dry yeast
    1 cup warm 1% milk
    2 tablespoons olive oil
    2/3 cup tomato paste
    1/2 cup chopped onion
    3/4 cup chopped fresh pineapple
    3/4 cup chopped ham
    1 1/4 cups (5 ounces) shredded sharp cheddar cheese
    1/3 cup chopped Italian flat-leaf parsley

    2 small apples, cored and cut crosswise into 1/2-inch thick rounds
    1 teaspoon lemon juice (optional)
    3 tablespoons peanut or almond butter
    2 tablespoons semisweet chocolate chips
    3 tablespoons granola

    4 cups of quick cooking oats
    1/3 cup canola oil
    2/3 cup honey
    1 teaspoon vanilla extract
    1/2 cup chocolate chips
    1 cup chopped organic nuts (optional)

    2 Granny Smith apples
    1 tablespoon butter
    1 cup fresh or frozen and thawed cranberries
    2 tablespoons honey
    1/4 teaspoon ground cardamom
    6 dates, pitted and chopped
    Zest and juice of 1 orange
    2 tablespoons roasted almonds, roughly chopped

    4 cups brown rice crisps cereal
    2/3 cup raisins
    1/2 cup smooth almond butter
    5 tablespoons raw agave nectar
    1 tablespoons vanilla extract
    1/2 teaspoon ground cinnamon


    Nonstick cooking spray
    8 all-natural turkey or beef hot dogs
    1 1/4 cups 365 Everyday Value Organic Cornbread and Muffin mix*
    1/2 cup flour
    1 egg, beaten
    1/3 cup milk or soymilk
    2 tablespoons butter, melted
    Ketchup
    Mustard






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