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






Description

Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.

Spark Recipes Favicon Spark Recipes
View Full Recipe



Found Country:US image description
Back to top