SUN-DRIED TOMATO AND BASIL YOGURT TACOS
Hard shell tacos enhanced with sun-dried tomatoes and a cool basil yogurt.
Provided by CoachJen
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Stir yogurt and basil together in a bowl; place in refrigerator.
- Heat a large skillet over medium-high heat, and cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning into beef; bring to a boil. Reduce heat to low; simmer beef mixture until thickened, about 5 minutes.
- Spoon about 1 tablespoon yogurt mixture into each taco shell; layer in beef mixture, mozzarella cheese, cucumber, carrots, and a few strips of sun-dried tomato. Top with hot sauce and remaining yogurt.
Nutrition Facts : Calories 627 calories, Carbohydrate 52.5 g, Cholesterol 91.4 mg, Fat 30.9 g, Fiber 6.3 g, Protein 35.8 g, SaturatedFat 12 g, Sodium 1684.3 mg, Sugar 19.7 g
SUN-DRIED TOMATO AND BASIL CROSTINI
Tasty low cal appy. Can be doubled or tripled for company. Marinating time 30 minutes. From Cooking Smart for a Healthy Heart.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put tomatoes in medium bowl.
- Add 6 tablespoons dressing and toss to coat evenly.
- Marinate at room temperature 30 minutes.
- Cut bread diagonally into 8 slices, about 1/2 inch thick.
- Stack basil leaves and tightly roll up lengthwise.
- Cut crosswise into very thin slices to make chiffonade.
- Meanwhile, preheat oven to 350 degrees.
- Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
- Bake until light golden, about 3 minutes on each side.
- Divide tomatoes evenly among bread slices.
- Bake until heated through, about 4 minutes.
- Sprinkle with basil and keep warm.
- Serve 2 crostini per person.
TOMATO, BASIL, YOGURT TART
This recipe is made with yogurt instead of milk or cream. With Tomatoes & basil in season this recipe makes a perfect summertime meal. Best served at room temperature, so it is great to bring along on a picnic. Recipe comes from Stonyfield Farm.
Provided by Barb G.
Categories One Dish Meal
Time 50m
Yield 1 tart
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, combine the yogurt, eggs, 1/4 cup basil, black pepper, salt and Parmesan cheese; Beat well.
- Place crust into 9" tart pan or pie pan and trim of excess crust from edges, or crimp edges (flute); Bake for 10 to 15 minutes, until a VERY light golden brown.
- Pour the mixture into the tart shell, top with tomato pieces,and sliced basil; sprinkle lightly with Parmesan cheese and bake 20-30 minutes or until cooked (the tart should be frim to the touch), Let cool 10 minutes before serving.
YOGURT SUN-DRIED TOMATO AND BASIL DIP
Steps:
- 1. Place tomatoes and garlic in a small food processor; process until tomatoes are in tiny pieces.
- 2. Add onions, basil and 2 tablespoons walnuts; pulse on and off until all ingredients are finely chopped.
- 3. Transfer to a medium bowl and stir in yogurt. Season to taste with salt and pepper and sprinkle with remaining walnuts.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
YOGURT, SUN-DRIED TOMATO, WALNUT, AND BASIL DIP
Toasted walnuts, fat-free yogurt and sun-dried tomatoes that aren't packed in oil make this a light dip! Try serving as an appetizer with veggies, baked chips or as a topper for baked potatoes.
Provided by Allrecipes Member
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Place tomatoes and garlic in a small food processor; process until tomatoes are in tiny pieces.
- Add onions, basil and 2 tablespoons walnuts; pulse on and off until all ingredients are finely chopped.
- Transfer to a medium bowl and stir in yogurt. Season to taste with salt and pepper and sprinkle with remaining walnuts.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 3.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 65.2 mg, Sugar 1.9 g
BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE
I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.
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