Clarabell's profile page
Recipes
CHICKEN SOUR CREAM ENCHILADAS
By Clarabell
Boil chicken then shred into small pieces
- 12 oz or about 3 chicken breasts
- 1 c chopped onion
- Garlic powder to taste
- 10 corn tortillas
- 1/2 c cream of chicken soup
- 1/4 c sour cream
- 1 c fat free cheddar cheese
- Cilantro
- 1/2 c milk
BREAKFAST PIE
By Clarabell
Crust: Press potatoes into 9-inch or 10-inch pie plate
- CRUST:
- 3 med baked potatoes , cooked, unpared and shredded OR
- 2 1/2 c frozen hash browns
- FILLING:
- 5 eggs
- 1 1/2 c shredded cheddar cheese
- 1/2 c cottage cheese
- 1 t salt
- 1/3 c milk
- 1 green onion
- 1/2 c chopped mushrooms (opt)
- 1/8 t pepper
- 4 drops Tabasco
- TOPPING:
- 8 slices bacon, cooked and crumbled
- 1/2 c crushed corn flakes
BEEF TENDERLOIN STEAKS WITH RED WINE TARRAGON SAUCE
By Clarabell
Combine first 6 ingredients, stirring with a whisk
- 1/4 c beef broth
- 1/4 c dry red wine
- 1/2 t flour
- 1/4 t salt
- 1/4 t dried tarragon
- 1/8 t black pepper
- Cooking spray
- 2 (4oz) beef tenderloin steaks
- 2 T chopped shallots
- 1 t chopped fresh parsley
WHOLE ROASTED ROSEMARY CHICKEN
By Clarabell
1. Preheat oven to 400 degrees
- 3 to 5 pound whole chicken
- 4 medium Russet potatoes, scrubbed or peeled
- 5 large carrots, peeled
- 1 lemon, halved
- 1 head of garlic
- 1 T olive oil
- 1 T fresh or dried rosemary, finely chopped
- Salt and pepper
BAKED BRIE AND APRICOTS
By Clarabell
Line baking sheet with parchment paper
- 1 pound brie cheese
- 2 sheets frozen puff pastry, thawed according to package directions
- 1 c apricot jam
- 1/3 c chopped walnuts
- Egg wash: 1 egg yolk beaten with 1 t water
CREAMY SPINACH AND PARMESAN DIP
By Clarabell
1. Put spinach in a large microwave-safe bowl and drape bowl with microwave-safe plastic wrap
- 10 ounce baby spinach leave
- 1/1/4 c low-fat cottage cheese
- 1 1/2 ounce parmesan cheese, freshly shredded (about
- 1 c if shredded with a Microplane)
- 1/4 t each kosher salt and pepper
CANTONESE SHORT RIBS
By Clarabell
1. In a large bowl, combine flour, salt and pepper
- 1 c flour
- 1/2 t slat
- 1/4 t pepper
- 6 # English-cut beef short ribs - cut into 2 0r 3 inch pieces
- 2 T vegetable oil
- 1 large onion,sliced
- 1 3-inch piece fresh ginger,peeled and chopped
- 2 cloves garlic, minced
- 1 c low-sodium beef broth or red wine
- 1/2 chosen sauce
- 1/2 t Chinese five-spice powder
CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE
By Clarabell
In a small nonstick skillet, heat oil over medium heat
- 2 t olive oil
- 1 skinless bone-in chicken breast half
- Salt and pepper
- 1 T flour
- 3 garlic cloves, thinly sliced
- 1 c grape tomatoes
- 3-4 oz green beans, trimmed and halved crosswise
- 3 T chopped fresh mint
- Lemon Parmesan Rice
- 1 t olive oil
- 1/4 c long-grain white rice
- 1/4 t salt
- 3 T Parmesan cheese
- 1/2 t lemon zest
ROASTED CHICKEN , SQUASH, AND PEPPERS
By Clarabell
0 smart points
- 4 oz skinless, boneless chicken breast
- 1/2 acorn squash
- 10 baby bell peppers
- Salt and freshly ground black pepper
- Fresh lemon juice
- Fresh or dried herbs
- 1 T grainy mustard
CHICKEN BREASTS A LA ORANGE
By Clarabell
5 points
- 1 T butter
- 4 medium skinless, boneless chicken breast halves
- 1/2 t salt
- 2 medium oranges
- 1/3 c sweet orange marmalade
- 2 T red wine vinegar
- 1 t cornstarch
- 1 small garlic clove, thinly sliced