Ricette
817–840 / 1042
Smothered Greens
14 cups mustard greens, or turnip, collard, kale, or mixture · 3 cups water · 1/4 pound smoked turkey breast, skinless
Snappy Cole Slaw
2 cups cabbage, shredded · 1/4 cup cider vinegar · 1/4 cup water
Snappy Rice Dish
1 cup vegetables, frozen or fresh, cut into bite-sized pieces · 1/2 cup low-sodium chicken broth · 1 cup brown rice, cooked
Soft Chicken Taco
2 chicken breasts, thawed, skin and bone removed from each piece · 1/2 teaspoon vegetable oil · 1 teaspoon garlic, finely chopped
Soft Pretzels
1 tablespoon yeast · 1 1/2 cups warm water · 2 cups all-purpose flour
Somali Summer Salad
3 tablespoons olive oil · 1 tablespoon lemon juice · 3 medium apples
Soul-Healthy Cornbread
1 cup cornmeal · 1 cup flour · 1/2 cup sugar
South of the Border Dip
1 cup fat-free sour cream · 1 cup fat-free plain yogurt · 1 cup salsa
South of the Border Salad
3 cups low-sodium canned corn · 2 cans low-sodium black beans · 1 can diced tomatoes with green chilies
Southern Banana Pudding
3 3/4 cups fat-free milk, divided · 2 (3.4 ounces each) boxes instant vanilla pudding and pie-filling mix · 2 cups light frozen whipped topping
Southwestern Pepper Cups
5 medium green bell pepper, halved and seeded · 1/3 cup onion, chopped · 1 1/2 garlic clove, chopped
Soy Marinated Chicken
4 chicken breasts, boneless & skinless · 1 large orange · 2 tablespoons soy sauce, low-sodium
Spaghetti and Spinach Pesto
1 pound whole wheat spaghetti, uncooked · 1 package 10-ounce frozen spinach, thawed, well drained · 2 tablespoons canola oil
Spaghetti Squash with Tomatoes, Basil, and Parmesan
1 1/2 pounds spaghetti squash · 1 tablespoon olive oil · 3 tablespoons Parmesan cheese
Spaghetti with Quick Meat Sauce
1 pound whole wheat spaghetti · 2 teaspoons extra virgin olive oil · 1 large onion, finely chopped
Spanish Baked Fish
1 pound perch fillets, fresh or frozen · 1 small onion · 1 cup low-sodium tomato sauce
Spanish Frittata
2 russet potatoes · 6 eggs · 2 teaspoons vegetable oil
Spanish Omelet
5 small potatoes, peeled and sliced · 1 tablespoon olive oil · 1/2 medium onion, minced
Spanish Rice
2 tablespoons vegetable oil · 1/2 cup green pepper, chopped · 1/4 cup onion, chopped
Spiced Baked Squash
vegetable cooking spray · 1 acorn squash · 1 dash salt
Spicy Carrots and Squash
2 cups carrots, cut into 2-inch sticks · 1 1/2 cups squash, cut into 2-inch sticks · 1/8 cup low-sodium vegetable broth
Spicy Cucumber & Orange Salad
2 medium cucumbers · 2 medium oranges · 1 medium lemon or lime, juiced
Spicy Fruit Cup
2 cups fresh strawberries · 1 can (11 ounces) mandarin orange sections · 1 can (16 ounces) pears
Spicy Okra
2 packages (10 ounces each) frozen cut okra · 1 tablespoon vegetable oil · 1 medium onion, coarsely chopped
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