Search Results for: Carrots
ready in: hr mins serves: units: us ingredients nutrition lb italian sausage (you can also use italian turkey sausage) large onion , chopped stalk celery , chopped large carrots , chopped small zucchini , chopped cups chicken broth ( / ounce) cans diced tomatoes , undrained garlic cloves teaspoon salt
ready in: hr mins serves: units: us ingredients nutrition lb italian sausage (you can also use italian turkey sausage) large onion , chopped stalk celery , chopped large carrots , chopped small zucchini , chopped cups chicken broth ( / ounce) cans diced tomatoes , undrained garlic cloves teaspoon salt...
https://www.food.com/recipe/carrabbas-sausage-and-lentil-soup-162864
ready in: hrs mins serves: units: us ingredients nutrition cup dried lentils (i used a mix of red, brown, green and yellow) ( ounce) can diced tomatoes ounces lean ground beef , browned ounces celery , thinly sliced ( stalks) ounces baby carrots, thinly slieced (good-sized handful) ⁄ small onion , diced
ready in: hrs mins serves: units: us ingredients nutrition cup dried lentils (i used a mix of red, brown, green and yellow) ( ounce) can diced tomatoes ounces lean ground beef , browned ounces celery , thinly sliced ( stalks) ounces baby carrots, thinly slieced (good-sized handful) ⁄ small onion , diced...
https://www.food.com/recipe/country-hamburger-lentil-soup-crock-pot-349271
penne alla vodka, breadsticks, winter blend vegetable chicken cordon blue, roasted asparagus, in house made redskin mashed potato hot bar baked potato bar, diced ham, broccoli, queso cheese, cheddar cheese sauce, bacon bits, green onions spaghetti with bolognese sauce, parm garlic toast, sauteed carrots
penne alla vodka, breadsticks, winter blend vegetable chicken cordon blue, roasted asparagus, in house made redskin mashed potato hot bar baked potato bar, diced ham, broccoli, queso cheese, cheddar cheese sauce, bacon bits, green onions spaghetti with bolognese sauce, parm garlic toast, sauteed carrots...
http://www.indianhills.edu/life/dining/docs/menus.pdf