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Recipes
California Crab Wraps
By t1bishop
Choosing canned lump crabmeat instead of refrigerated crabmeat from the seafood department is a budget-friendly w...
- 1 1/2 cups diced plum tomato (about
- 3 tomatoes)
- 1/2 cup prechopped red onion
- 1/2 cup diced avocado (about
- 1/2 avocado)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/4 cups canned lump crabmeat (such
- as Chicken of the Sea)
- 1/2 cup (4 ounces) 1/3-less-fat cream
- cheese
- 1/4 cup chopped fresh cilantro
- 4 (10-inch) whole wheat flour tortillas
- 4 romaine lettuce leaves, trimmed
Crab Bites
By t1bishop
Pairing: Sauvignon Blanc PREP: 25 MINUTES BAKE: 8 MINUTES/BATCH COOL: 20 MINUTES OVEN: 350°F
- 24 wonton wrappers*
- 1 ripe avocado, halved, seeded and peeled
- 1 3-ounce package cream cheese, softened
- 1/2 cup mayonnaise or salad dressing
- 3 tablespoons finely chopped red onion
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 1/2 teaspoon chili powder
- 2 6-ounce cans crabmeat, drained, flaked
- and cartilage removed
- 6 cherry tomatoes, cut in quarters
- 1/4 cup snipped fresh chives
chicken with twenty cloves of garlic
By t1bishop
HEAT Large nonstick skillet on medium-high heat
- 4 small boneless skinless chicken
- breast halves, 1 lb.
- 20 cloves garlic, peeled
- 3/4 cup fat-free reduced-sodium
- chicken broth
- 1/4 cup Kraft Light Classic
- Caesar Dressing
- 1/4 cup Kraft Grated Parmesan Cheese
Chicken with 40 Cloves of Garlic
By t1bishop
Roast chicken with 40 garlic cloves is a classic French dish that was popularized in the United States by James Bea...
- 1/2 cup dry white wine
- Large pinch of saffron threads
- 6 skinless chicken drumsticks
- 6 skinless bone-in chicken thighs
- 3 tablespoons unsalted butter
- 2 medium leeks, white and tender green parts only, coarsely chopped
- 1/8 teaspoon freshly grated nutmeg
- 2 1/2 cups chicken stock
- 1/4 cup sweet sherry
- Salt and freshly ground pepper
- 3 large heads of garlic, separated into about 40 unpeeled cloves
- 1/3 cup Nicoise olives
- 1/3 cup Picholine olives
- Toasted bread, for serving
Chicken Stuffed with Spinach Feta and Pine Nuts WITH CURRANT COUSCOUS
By t1bishop
1. Preheat oven to 350°. 2
- 5 ounces fresh spinach, chopped
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons pine nuts, toasted
- 1 teaspoon fresh thyme, minced
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast
- halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup fat-free, lower-sodium chicken
SICILIAN GRILL-ROASTED CHICKEN
By t1bishop
Forget about chicken pieces
- MEDITERRANEAN DRIZZLE
- 1 large garlic clove, pressed
- 2 teaspoons coarse kosher salt
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- CHICKEN
- 1/2 cup fresh lemon juice
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 3 2- to 4-pound free-range chickens
Cheese and Shrimp- Stuffed Poblanos
By t1bishop
Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce
- 1 red bell pepper
- 8 poblano peppers
- 2 tablespoons olive oil
- 1 pound peeled and deveined medium
- shrimp, chopped
- 1/2 teaspoon salt, divided
- 5 garlic cloves, minced
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon ground red pepper
- l/2 cup half-and-half
- 3/4 cup fat-free milk, divided
- 3/4 cup (3 ounces) shredded Chihuahua
- cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
Mango and Black Bean Salad
By t1bishop
Canned beans are a great option for working protein and fiber into dishes
- 1/2 cups chopped peeled ripe mango
- cup thinly sliced green onions
- 1/2 cup cooked wild or brown rice
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons roasted tomatillo or fresh salsa
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 15-ounce can organic no-salt-added black beans, rinsed and drained
GRILLED LEMONS, BABY ARTICHOKES, AND EGGPLANT
By t1bishop
Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knif...
- 12 baby artichokes, stems trimmed,
- dark outer leaves removed
- 12 Japanese eggplants, halved
- lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
- 4 lemons, halved
- Olive oil (for brushing)
Sizzling Shrimp Scampi
By t1bishop
30 minutes prep. Scampi refers to shrimp that are split, brushed with garlicky butter and broiled
- 2 sticks unsalted butter, softened
- 3 large garlic cloves, very finely chopped
- 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 3 pounds large shrimp-shelled and deveined, tails left on
- 1 tablespoon thinly sliced basil leaves
- Crusty bread, for serving