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Recipes
BRIE WITH APPLES, HONEY AND WALNUTS
By Clarabell
Heat oven to 350 degrees. Peel, core and thinly slice apples
- 2 T butter
- 2 oz chopped walnuts
- a pinch of freshly grated nutmeg
- a pinch of ground cloves
- 2 T honey
- 1-2 granny smith apples
- 1 wheel of Brie (4-inch diameter)
DATE LAYER BARS
By Clarabell
DATE FILLING: Cook 1 pound dates with 1 c sugar and 1 c water to the consistency of jam
- DATE FILLING:
- 1/2 c shortening
- 1 c brown sugar
- 1 1/2 c flour
- 1/2 t salt
- 1 t soda
- 1 3/4 c quick-cooking oatmeal
- 1 pound dates, pitted and cut
- 1 c sugar
- 1 c water
BAKED ASPARAGUS WITH BALSAMIC BUTTER
By Clarabell
Preheat oven to 400 degrees
- 1 bunch fresh asparagus, trimmed
- 2 t butter
- 1 T soy sauce
- 1 t balsamic vinegar
- Cooking spray
- Salt and pepper to taste
GAZPACHO
By Clarabell
48 calories per 3/4c
- 1/2 c coarsely chopped red pepper
- 1/2 c coarsely chopped yellow pepper
- 1/2 c coarsely chopped onion
- 1/2 c coarsely chopped peeled cucumber
- 1/4 c coarsely chopped peeled carrot
- 2 T scallions
- 1 c chopped drained canned whole plum tomatoes
- 1/4 c cilantro
- 2 1/2 c tomato sauce
- 2 c vegetable broth
- 1/3 c red wine vinegar
- 1/4 t pepper
TASTY PORK TENDERLOIN
By Clarabell
1. Place pork tenderloin in slow cooker
- 1 1/2 # pork tenderloin
- 12 oz chili sauce
- 16-oz can jellied cranberry sauce
- 2 T brown sugar
- 5 c cooked long grain enriched rice
FRUIT AND ORANGE FLUFF
By Clarabell
To prepare dip, slowly beat pudding mix and milk in mixing bowl with rotary beater (or whisk)until well blended, ab...
- One 3 5/8 ounce or 3 3/4 ounce pkg instant vanilla pudding mix
- 2 c cold milk
- 1 c sour cream
- 1/2 t grated orange peel
- 1/4 c orange juice
SPICED CARROT SOUP - WEIGHT WATCHERS
By Clarabell
3 pts per serving
- 2 t canola oil
- 1/4 c uncooked shallots or red onion, chopped
- 1/2 t curry powder
- 1/8 t chili powder, chipotle-variety
- 29 oz canned carrots, sliced (undrained)
- 1 c buttermilk
- 1/4 t salt
- 1/4 t black pepper
- 2 t fresh lemon juice, divided
- 1/4 c fat-free sour cream
BALSAMIC VINEGAR HONEY CHICKEN
By Clarabell
Oven at 425 degrees, mix first 9 ingredients into a small bowl
- 1/4 c balsamic vinegar
- 6 T honey
- 1 1/2 T olive oil
- 2 cloves garlic,minced
- 1 t thyme
- 3/4 t rosemary
- 1/2 t red pepper flakes
- 3/4 t kosher salt
- 1/4 t pepper
- 4 - 6 chicken breasts
- 1 1/2 # small red potatoes, cut into quarters or smaller
- 1 pint (2 c) cherry tomatoes
- 1 # green beans
CREAMY MUSHROOM SKILLET CHICKEN
By Clarabell
1. In a large skillet over medium-high, heat the olive oil
- 1 T olive oil
- 1 large yellow onion, diced
- 8-oz sliced white button mushrooms
- 2 cloves garlic, minced
- 1 1/4 pound chicken (breasts, thighs, legs or a mix)
- 2 c chicken broth
- 4 sprigs fresh thyme
- 2 t cornstarch
- 1/4 c cool water
- 2/3 c low-or no- fat sour cream
- Salt and ground black pepper to taste
MISO MARINATED GRILLED PORK CHOPS
By Clarabell
1. Heat grill to medium-high
- 1 T miso paste
- 2 t honey
- 2 limes
- 1/4 c fresh minced cilantro
- 1/4 c olive oil
- 6 center-cut bone-in pork chops