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  1. ... ounces) diced tomatoes 2 cans (14.5 ounces each) fat-free chicken broth (see notes) 1 can (8 ounces) tomato sauce 2 cans (4 ounces each) chopped green chilies 2 teaspoons dried oregano 2 ...
  2. ... peppers between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling. Place one ... cilantro and salt to make the dip. Cut each quesadillas into wedges and serve immediately with the ...
  3. ... the dough into balls. Press a hole in each ball with your thumb. Put about a tablespoon ... the chicken mixture into the hole formed in each ball. Fold the dough over to completely enclose ...
  4. ... of Servings: 12 Ingredients 2 cans (15 ounces each) pinto beans, drained and rinsed 1 cup salsa ... of the cheese together in a bowl. Warm each tortilla in a dry skillet and stack them ...
  5. ... 6 cloves garlic 2 cans (15.5 ounces each) white beans, rinsed and drained 2 cups (or ... chicken broth (see notes) 2 cans (4 ounces each) chopped mild green chilies 1 teaspoon ground cumin ...
  6. ... 1/4 teaspoon dill weed 1/4 teaspoon each salt and pepper 4 eggs (or 1 cup ... Lightly spray or oil with cooking spray. For each vegetable cake, pour 1/3 cup batter onto ...
  7. ... tuna steak, cut into 4 portions (3 oz each) For salad: 1/2 can (15 and 1/ ... on high heat for 3–4 minutes on each side until the flesh is opaque and separates ...
  8. ... cinnamon and sugar in a small bowl. Sprinkle each tortilla lightly with the cinnamon mixture. Cut each tortilla into wedges or strips. Arrange the pieces ...
  9. ... 1/2 tablespoon of honey and cinnamon into each custard cup. Divide the egg mixture equally into each custard cup. Place the baking dish on the ...
  10. ... sized balls. Dust hands with flour and roll each ball lightly until surface is smoothed. Place on baking sheet and flatten each ball to 1/2 inch thick. Bake for ...
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