Recettes
769–792 / 1042
Salsa Pinto Beans
1 tablespoon olive oil · 1 medium onion, chopped · 1 clove garlic, minced
Salt-free All Purpose Blend
2 tablespoons dried onion · 2 tablespoons garlic powder · 1 tablespoon paprika
Sanchico Tuna Salad
1 can chunk light tuna · 1 large avocado · 1 cup Roma tomatoes
Sarah’s Green Bean Casserole
4 cups fresh green beans · 1 cup onion · 2 cups mushrooms
Sarah’s Spicy Curry Turkey Soup
1 tablespoon olive oil · 1 tablespoon butter · 1 cup onion
Sardine, Cucumber, and Tomato Sandwich
8 slices whole-wheat or multigrain bread · 1 cucumber · 2 cans sardines, water packed
Sautéed Beet Greens
2 teaspoons vegetable oil · 4 cups chopped beet greens (2 bunches with stems removed) · 2 cloves garlic, minced
Sautéed Cabbage and Onion
1 teaspoon vegetable oil · 1 onion · 4 1/2 cups cabbage
Sautéed Cauliflower Rice
1 tablespoon vegetable oil · 1/2 cup diced onion · 1 clove garlic, minced
Sautéed Walleye with Tarragon
2 walleye fillets (4–6 ounces each), thawed and patted dry · salt and ground pepper · 1 teaspoon chopped fresh tarragon or parsley (or 1/2 teaspoon dried)
Savory and Spicy Ground Beef & Succotash
8 ounces lean ground beef · 1 cup frozen lima beans, cooked and drained · 1 3/4 cups low-sodium corn
Savory Bread Pudding with Kale and Butternut Squash
1 teaspoon vegetable oil · 1 yellow onion · 4 large eggs
Savory Meatloaf Muffins
1 large egg · 1/2 cup fat free milk · 3/4 cup oats
Scallion Rice
4 1/2 cups brown rice, cooked in unsalted water · 1 1/2 teaspoons low-sodium bouillon granules · 1/4 cup scallions, chopped
Scalloped Potatoes
6 cups potatoes · 2 tablespoons margarine · 1 cup onions, sliced
Scalloped Potatoes and Chicken with Fennel
4 medium red potatoes · 1 fennel bulb with fronds · 2 garlic cloves
Scalloped Potatoes II
6 russet potatoes, medium, 3 to 4 inch · 1 cup onion · 2 tablespoons margarine
Scrambled Eggs and Zucchini
2 cups zucchini · 1/2 cup onion · 1/4 green or red pepper
Scrambled Tofu
1 package tofu · 1 tablespoon butter · 2 cups bean sprouts
Seared Greens
8 cups kale or collard greens · 2 tablespoons vegetable oil · 4 garlic cloves, chopped
Seasoned Roasted Vegetables
2 medium zucchinis, washed and sliced · 2 medium yellow squashes, washed and sliced · 4 medium potatoes, scrubbed and sliced
Sesame Turnips and Carrots
1 tablespoon vegetable oil · 2 medium turnips, cut into 1/4-inch cubes · 2 medium carrots, cut into 1/4-inch cubes
Shake-A-Pudding
2 cups fat-free milk · 1 carton (3.4 ounces) instant vanilla pudding mix · 2 bananas, peeled and sliced
Shepherd's Pie
2 large potatoes, diced · 1/3 cup fat-free milk · 1/2 pound 85% lean ground turkey
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