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Recipes
KALE SALAD
By Clarabell
About 2 points per serving
- 4 green apples
- 1 c dried cranberries
- 1 lemon
- 1 bunch kale
- slivered almonds
- Citrus Vinaigrette Dressing
- 1/2 c olive oil
- 1/2 c agave
- 1 melon's juice and zest
- 2 T apple cider vinegar
- 1 t salt
- 1 t pepper
LASAGNA STOUP
By Clarabell
1. In a soup pot, heat the olive oil over medium-high heat
- 2 T extra-virgin olive oil
- 1 # ground beef sirloin
- Salt and pepper
- 1 large onion, finely chopped
- 2 carrots, peeled and grated
- 3 - 4 cloves garlic, finely chopped
- One 32-ounce container (4c) chicken broth
- One 28-ounce can Italian crushed tomatoes
- 1 # lasagna noodles, broken into jagged pieces
- 1 c basil leaves, torn
- 1 c whole-milk ricotta
- Grated parmigiano-reggiano cheese, to pass around the table
ASPARAGUS MIMOSA
By Clarabell
Whisk together vinegar, mustard, salt, and pepper
- 1 T white-wine vinegar
- 2 t Dijon mustard
- 1/2 t coarse salt
- 1/4 t freshly ground pepper
- 3 T extra-virgin olive oil
- 1 large hard-cooked egg
- 2 pounds asparagus
ASIAN KALE SALAD
By Clarabell
3 points/serving
- 1 bunch kale, chopped
- 1 bunch cilantro, chopped
- 3 green onions, thinly sliced on the diagonal
- 2 carrots, shredded
- 1/2 c roughly chopped roasted almonds
- 1/4 c reduced-sodium tamari or soy sauce
- 2 T seasoned rice vinegar
- 1 t toasted sesame oil
- Pinch of red chile flakes
ENCHILADA CASSEROLE
By Clarabell
Brown beef and onion. Heat enchilada sauce, tomato sauce and chilis in a sauce pan
- 1 tall can enchilada sauce
- 1 can tomato sauce
- 1 1/2 lbs ground beef
- 1/2 c chopped onion
- 1 can diced ortega chilis
- 1 c grated Monterey Jack cheese
- 6 corn tortillas
GINGER-LIME CHICKEN
By Clarabell
2 points
- 1/4 c low sodium soy sauce
- 3 T fresh lime juice
- 2 t lime zest, finely minced
- 2 T ginger root, finely minced or grated
- 2 cloves, medium garlic cloves, minced
- 1 T honey
- 1 T chili oil or other hot oil
- 1/4 c cilantro, fresh, chopped, divided
- 1 # uncooked boneless, skinless chicken breasts, four 4 oz pieces
- 2 T uncooked scallion, finely minced
BROWN SAUCE CHICKEN
By Clarabell
1. Heat 2 T vegetable oil in a large pan or skillet over medium-high heat and a brown chicken breasts on all sides
- 4-6 boneless, skinless chicken breasts
- 1/2 c low-sodium chicken broth
- 1/3 - 1/2 low-sodium soy sauce or to taste
- 1/4 c green onion, finely chopped
- 1/4 c rice wine or sherry
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 1/2 T cornstarch
- 2 T brown sugar
- 1 T fresh ginger, minced
- 1 T sesame oil
- kosher salt and freshly ground pepper, to taste
- vegetable or canola oil as needed
WW CREAMY THAI CARROT SOUP
By Clarabell
1 C = 2 points
- 2 c reduced-sodium chicken broth or vegetable broth
- 1 pound uncooked baby carrots
- 1/2 c uncooked onion, shopped
- 1 clove garlic, peeled
- 2 t ginger root, freshly grated
- 1 1/2 t Thai curry paste, red-variety, or curry powder
- 1/2 t salt
- 6 oz low-fat tofu, silken-variety
- 2 T mint leaves, fresh, cut into slivers
ROASTED CHICKEN
By Clarabell
Preheat oven to 425 degrees
- 1/2 day-old baguette
- 3 -5 pound roasting chicken
- 2 T softened unsalted butter
- 8-9 sprigs thyme
- Coarse salt
- Freshly ground pepper
- 5 cloves garlic
PORK CHOPS WITH CABBAGE AND APPLES
By Clarabell
1. Combine first 5 ingredients, rub half of mixture over chops
- 1 T paprika
- 2 t kosher salt
- 1 1/2 t black pepper
- 1 t dried rosemary
- 1 t dried sage
- 6 (1/2 inch-thick) pork chops
- 2 bacon slices, chopped
- 2 lbs cabbage, chopped
- 2 onions, sliced
- 1 large Granny Smith apple, peeled and sliced
- 1 T tomato paste
- 1 (12oz) bottle lager beer or 1 1/2 c apple cider