Clarabell's profile page
Recipes
HONEY MUSTARD BAKED SALMON
By Clarabell
1. Preheat the oven to 400 degrees 2
- 1 1/2 to 2 pounds salmon fillets
- 3 T honey mustard (1 1.2 T honey plus 1 1/2 T Dijon mustard)
- 3 cloves garlic, minced (about 3 t)
- 3 T olive oil (divided 2T and 1T)
- 1 T lemon juice
- 1 T chopped fresh dill
- Pinch of salt
NO-BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL COOKIES
By Clarabell
1. Coat a 9x13 baking dish with cooking spray
- Vegetable oil cooking spray
- 9 oz chocolate wafers (about 40 wafers), finely ground (2 cups)
- 1 1/2 c old-fashioned oats
- 1 1/4 c confectioners' sugar
- 1/4 t coarse salt
- 5 oz (1 stick and 2 T) unsalted butter, cut into small pieces
- 1 c chunky peanut butter
- 3/4 c plus 3 T smooth peanut butter
- 10 oz semisweet chocolate, melted
- 1 1/2 oz milk chocolate, melted
CHICKEN CURRY
By Clarabell
IN a frying pan large enough to hold broth: saute onions and garlic until golden
- 1/3 c olive oil
- 3 yellow onions
- 4 cloves minced garlic
- 2 t cumin
- 1 1/2 t cayenne pepper
- 1 1/2 t ground tumeric
- 1-2 t curry powder
- 2 c vegetable broth
- 2 boneless, skinless chicken breasts
- (Can also add potatoes and cauliflower as to your preference, check level of broth)
- 1/4-1/2 t minced ginger
WW VAKED CHICKEN WITH DIJON AND LIME
By Clarabell
5 points
- 8 small chicken thighs, skin removed
- 3 T Dijon mustard
- 1 T light mayonnaise
- 1 clove garlic, crushed
- 1 lime squeezed, and lime zest
- ]3/4 t pepper
- salt
- dried parsley
ROSEMARY LEMON CHICKEN BREASTS
By Clarabell
2 Smart Points
- 2 T olive oil
- 2 t lemon zest
- 2 t fresh lemon juice
- 1 T minced garlic
- 2 t rosemary, minced
- 1 t fresh thyme, minced
- 1 T white wine, dry variety
- 1/4 c reduced-sodium chicken broth
- 1 # uncooked boneless skinless chicken breasts, thin cutlets or tenderloins
- 1 spray cooking spray
THAI TURKEY LETTUCE WRAPS
By Clarabell
Brown turkey. Add carrots,garlic, ginger, chili sauce, cilantro, and green onion
- Garnish:
- 1.25 pounds Jennie-O Extra Lean ground turkey
- 1 head Boston lettuce
- 1 carrot, peeled and minced
- 1 clove garlic, chopped
- 1 t fresh ginger, minced
- Juice of 2 limes
- 2 t Sriacha chili sauce
- 1/2 bunch cilantro, chopped
- 1 bunch green onions, chopped
- 1/4 c cashews, chopped
- 1 red pepper, minced
- 1/2 cucumber, deseeded and julienned
MELT IN YOUR MOUTH KALE SALAD
By Clarabell
1. Chop kale 2. To make dressing, stir lemon juice, olive oil, honey, salt and pepper together in a large bowl 3
- 1 bunch of kale, chopped
- 1/3 c currants or chopped raisins
- juice of one lemon
- 1 T olive oil
- 1 t honey
- 1/2 c pine nuts, toasted
- salt and pepper to taste
- 4 T grated parmesan cheese
CHICKEN PAPRIKASH
By Clarabell
Coat slow cooker bowl with nonstick cooking spray
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 T all-purpose flour
- 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 c frozen pearl onions, thawed
- 2 cans (8oz each) tomato sauce
- 1 c water
- 3 T paprika
- 1/4 t salt
- 1/4 pepper
- 3/4 c reduced-fat sour cream
- Cooked egg noodles, for serving
PEANUT SAUCE
By Clarabell
Whisk all of the ingredients together in a medium bowl
- 3/4 c natural-style creamy peanut butter
- 1/4 /c plus 2 T water
- 3 T hoisin sauce
- 2 T freshly squeezed lime juice (from about 1 1/2 med limes)
- 4 1/2 t soy sauce
- 1 T sugar (if using regular peanut butter omit the sugar)
- 2 1/4 t chile-garlic paste
- 1 med garlic clove, mashed to a paste
- 1/2 t toasted sesame oil
NAPA CABBAGE SLAW
By Clarabell
In a small sauce pan, combine soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger
- 1 head Napa cabbage, thinly sliced
- 1 T canola oil
- 1 3oz pkg ramen noodles, crunched
- 1/2 T sesame seeds
- 1 garlic clove, crushed
- 1/4 c almonds
- Dressing
- 1 T soy sauce
- 1/8 c cider vinegar
- 1/4 c sugar
- 1/8 c canola oil
- 1/8 t pepper
- 1/16 t ground ginger