Clarabell's profile page
Recipes
MOROCCAN-SPICED CHICKEN
By Clarabell
1. Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450 degrees
- 1 t ground cinnamon
- 1 t ground corriander
- 1/2 t ground turmeric
- 1/4 t cayenne pepper
- 1/4 t ground cardamom
- 1/4 t ground cumin
- Coarse salt and freshly ground pepper
- 2 T extra-virgin olive oil
- 1 whole chicken (4 pounds), quartered, skin on
- 1 lemon, quartered
CHICKEN CHINESE CABBAGE AND BROCCOLI STIR FRY
By Clarabell
Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally in 1/2 inch pieces (Sliced regular cabbag...
- 1/4 c soy sauce
- 2 T dry sherry
- 2 T sesame or vegetable oil
- 1 clove garlic, minced
- 2 t minced fresh ginger root or 1/2 t powdered ginger
- 1 T sugar
- 1/4 c toasted sesame seeds
- 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
- 3 T peanut oil
- 1 c green onions, cut in 1 inch lengths
- 3 c sliced fresh broccoli flowerettes
- 3 c Chinese cabbage (Bok Choy)
- 2 t cornstarch, dissolved in 2 T water
JICAMA CANAPES WITH AVOCADO AND CRAB SALAD
By Clarabell
Peel and slice the jicama into 1/8 inch thick slices
- 1 large jicama
- 2 med ripe avocados
- 3/4 c finely chopped tomato, seeded
- 1/2 c finely diced red bell pepper
- 1 T minced jalapeno, seeded
- 1 t salt
- 4 t fresh lime juice, divided
- 6 oz fresh crab meat, divided
- 36 cilantro leaves
- Pinch cayenne pepper
BEST-EVER CHICKEN NOODLE SOUP
By Clarabell
7 points/1 1/2 c serving
- 1 t canola oil
- 2 leeks (white and light green parts only), cleaned and thinly sliced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 parsnip, peeled and diced
- 1 bay leaf
- 1 t chopped fresh thyme
- 2 (7-oz) skinless bone-in chicken thighs
- 4 c Ultimate Chicken Stock
- 1 c whole-wheat egg noodles
CRISPY SMASHED POTATOES WITH FRESH HERBS
By Clarabell
1. Heat oven to 450 degrees
- 2 1/2 # new potatoes
- Kosher salt
- 3 T olive oil
- 1 T unsalted butter, melted
- 2 large cloves garlic, pressed
- 2 t fresh thyme leaves
- 1/4 c flat-leaf parsley, chopped
SLOW COOKER THAI CHICKEN
By Clarabell
8 Points 1 1/2 c per serving
- 13 1/2 fl z light coconut milk
- 7 t Thai curry paste, red variety, divided
- 1 1/2 t salt
- 1/2 heads uncooked cauliflower, cut into small florets
- 1 pound uncooked potatoes, peeled, cut into small chunks
- 1 medium sweet red pepper, cut into chunks
- 2 medium uncooked carrots, cut into 1/2-inch-thick slices
- 1 1/2 pounds uncooked boneless, skinless chicken breasts, six 4 oz pieces
- 2 T reduced-fat peanut butter
- 1/3 c cilantro, fresh, chopped
- 3 medium uncooked scallions, sliced
- 1 medium fresh lime, cut into 6 wedges
- 2 T peanuts, salted, chopped
RUB FOR PORK CHOPS
By Clarabell
Mix and sprinkle the first four ingredients Coat and press the pepper
- 1 1/2 t salt
- 1 t ground corriander
- 1/2 t paprika
- 1/4 t cayenne
- 4 T pepper
TURKEY TEX-MEX CASSEROLE
By Clarabell
Preheat the oven to 350 degrees
- 6 T butter
- 1 pound button mushrooms, wiped clean, stems trimmed and quartered
- 3/4 t salt
- 1/8 t black pepper
- 4 T flour
- 1 1/2 c whole milk
- 2 1/2 c turkey or chicken broth
- 12 c tortilla chips
- 3 to 3 1/2 c diced roast turkey
- 2 c finely chopped onions
- 1 c finely chopped bell peppers
- 2 jalapeno peppers, stem and seeds removed and finely chopped
- 8 oz Pepper Jack cheese, grated
- 8 oz Cheddar cheese, grated
- 4 t chili powder
- 2 t round cumin
- 1/4 t cayenne
- 1 c drained and chopped canned tomatoes
- 1 4oz can diced green chiles, drained
LEMON MARINATED CHICKEN BREASTS
By Clarabell
1. In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic
- FOR THE RATATOUILLE:
- Juice 1/2 lemon
- 1/4 c olive oil
- Kosher salt and fresh ground black pepper, to taste
- 1 clove garlic, minced
- 1 3-oz boneless, chicken breast
- 1 T olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, cut into 1/4-inch dice
- 1 large purple eggplant, peeled and cut into 1/4-inch dice
- 2 small zucchini, cut into 1/4-inch dice
- 1 medium to large bell pepper, cut into 1/4-inch dice
- 4 Roma tomatoes,cut into 1/4-inch dice
- Kosher salt and fresh ground black pepper, to taste
- 1/2 c organic white wine
- 1 to 2 t white wine vinegar
- 1/4 c flat-leaf parsley, chopped
PORK CHOPS WITH CREAMY MUSTARD SAUCE
By Clarabell
5 points - 1 chop and 2T sauce
- 1 pound uncooked lean boneless pork chops, center-cut, 1/2-inch thick (4 4-oz pieces)
- 1/4 t salt
- 1/4 t pepper
- 1 t canola oil
- 1/2 c fat-free, reduced sodium chicken broth
- 1/2 c uncooked shallots, chopped
- 2 T water
- 1 T mustard, coarse grain-variety
- 1/4 c reduced-fat sour cream
- 1 T chives, fresh, chopped (optional)