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Turnip and Apple Whip

1 1/2 c Diced turnips
- frozen or fresh 2 Granny Smith apples
- frozen or fresh 2 Granny Smith apples
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[ More ] 14 Reads

Turnip & Apple Bake

1 Turnip
1 T Butter
1 T Butter
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[ More ] 13 Reads

Turkey Pot Pie Ala Weight Watchers

1 T Plus 1 tsp low cal margarine
1 1/2 c Sliced mushrooms
1 1/2 c Sliced mushrooms
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[ More ] 14 Reads

Turkey Patties In Mushroom Wine Sauce

1/2 lb Fresh mushrooms, sliced
1/2 c Chopped onion
1/2 c Chopped onion
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[ More ] 13 Reads

Turkey Breast 'N Gravy

1 lg Reynolds oven bag
1 tb Flour
1 tb Flour
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[ More ] 13 Reads

Tuna Danish

2 cn 7-oz tuna; packed in oil;
1 c Cabbage; coarsely chopped
1 c Cabbage; coarsely chopped
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[ More ] 14 Reads

Tossed Snow Peas & Zucchini

1/2 c Fresh Snow Peas Cut Into
1 Inch Diagonal Pieces
1 Inch Diagonal Pieces
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[ More ] 12 Reads

Tornep with Chestenne

2 lb Turnip, small white; peeled
-& cut in bite-sized pieces 1/3 c White wine; mixed with
-& cut in bite-sized pieces 1/3 c White wine; mixed with
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[ More ] 14 Reads

Tomato-Stuffed Eggplant

2 medium eggplants 2 Tablespoons olive oil I large onion, finely
chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed basil, oregano, and thyme Salt or suit substitute to taste Pepper, freshly cracked, to taste 2-1/2 cups tomato juice 2 Tablespoons freshly-minced parsley Preheat oven to 375 degrees. Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" layer on outer shell. Chop I cup pulp. In a skillet, saut6 onion and garlic in oil along with tomato wedges and chopped eggplant. Stir often, until all vegetables are soft. Mix in chives, bread crumbs, and all seasonings. Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish with parsley.
chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed basil, oregano, and thyme Salt or suit substitute to taste Pepper, freshly cracked, to taste 2-1/2 cups tomato juice 2 Tablespoons freshly-minced parsley Preheat oven to 375 degrees. Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" layer on outer shell. Chop I cup pulp. In a skillet, saut6 onion and garlic in oil along with tomato wedges and chopped eggplant. Stir often, until all vegetables are soft. Mix in chives, bread crumbs, and all seasonings. Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish with parsley.
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[ More ] 13 Reads

Tomato-And-Onion Pizza

1 lb Plum tomatoes
1 ts Oregano
1 ts Oregano
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[ More ] 14 Reads


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