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Recipes
Beef and Vegetable Potpie
By janicecraig
Step 1 Preheat the oven to 350° and position a rack in the upper third
- 2 sticks unsalted butter, chilled and cubed
- 1/4 cup canola oil
- 1 large Spanish onion, coarsely chopped
- 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
- 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 3 pounds ground beef
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 4 1/4 cups self-rising flour
- 5 1/3 cups milk
- 2 cups chicken stock or low-sodium broth
- One 10-ounce package frozen peas
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Crock Pot Minestrone Soup
By janicecraig
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5 Calories: 215
- /2 onion, chopped
- 1 cup 1 cup carrots, chopped
- 1 1 celery stalk, chopped
- 2 2 garlic cloves, minced
- 1 (28 oz) can 1 (28 oz) can diced tomatoes
- 1 (15 oz) can 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
- 3 cups 3 cups fat free chicken broth (or vegetable broth for vegetarians)
- 1 oz 1 oz chunk of good Parmesan cheese rind
- 1 1 fresh rosemary sprig
- 2 2 bay leaves
- 2 tbsp 2 tbsp chopped fresh basil
- 1/4 cup 1/4 cup chopped fresh Italian parsley leaves
- salt and fresh pepper
- 1 medium 1 medium zucchini, chopped
- 2 cups 2 cups chopped fresh or frozen (defrosted) spinach
- 2 cups 2 cups cooked small pasta like ditalini or elbows (al dente)
- extra parmesan cheese to top (extra pts)
Chocolate Peppermint Bars
By janicecraig
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang ...
- FOR THE CHOCOLATE SHORTBREAD:
- 1 cup/125 grams all-purpose flour
- ½ cup/100 grams granulated sugar
- 2 tablespoons/15 grams unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 8 tablespoons/113 grams unsalted butter (1 stick)
- FOR THE PEPPERMINT FILLING AND CHOCOLATE TOP:
- 3 ¼ cups/405 grams confectioners’ sugar
- 3 tablespoons/43 grams unsalted butter, softened
- ¼ cup/60 milliliters heavy cream
- 2 ¼ teaspoons/10 milliliters peppermint extract, or to taste
- 9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
- ½ teaspoon coconut oil (optional)
Tandoori Chicken II
By janicecraig
Preheat grill for high heat
- 1/2 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 tablespoons water
- 4 skinless, boneless chicken breast halves
Authentic Chicken Tikka Masala
By janicecraig
Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoo...
- 1/4 cup plain yogurt
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1 pound skinless, boneless chicken breast - cut into 1-inch strips
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green chile peppers, minced
- 2 Roma tomatoes, diced
- 1/2 cup tomato paste
- 1/4 cup water
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/2 bunch cilantro for garnish
No-Noodle Zucchini Lasagna
By janicecraig
Zucchini makes a great substitute for pasta in this scrumptious low carb version of lasagna
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 1/2 teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 cup tomato paste
- 1 (16-ounce) can tomato sauce
- 1/4 cup red wine
- 2 tablespoons fresh basil, chopped
- 1 tablespoon chopped fresh oregano
- 1 egg
- 1 (15-ounce) container low-fat ricotta cheese
- 2 tablespoons fresh parsley, chopped
- 1 (16-ounce) package frozen chopped spinach, thawed and drained
- 8 ounces mozzarella cheese, shredded
- 8 ounces Parmesan cheese, grated
Ricotta Dumplings with Buttered Peas and Asparagus
By janicecraig
Bring a large pot of salted water to boil
- 2 cups whole milk ricotta
- 2 large eggs
- kosher salt and black pepper
- 3/4 cup all purpose flour
- 4 T unsalted butter
- 2 T olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 bunch asparagus, woody ends removed, cut in 2 inch pieces
- 2 cups peas
- 3 cups pea shoots or leaves, thick stems removed
- Parmesan or Pecorino, for serving
Honey Garlic Pork Chops
By janicecraig
Pork chops alone are amazing…but once you add those delicious flavors, it gets even better! This recipe in parti...
- 4 Center loin pork chops, well trimmed
- 1 CUP Flour
- 2 tsp Salt
- 2 tsp Black pepper
- 1 1/2 tbsp Ground ginger
- 1 Tbsp Ground nutmeg
- 1 Tbsp Paprika
- 1/2 tsp Cayenne pepper
- 2 Eggs
- 4 Tbsp water
- 2 Tbsp Olive oil
- 3 – 4 Cloves minced garlic
- 1 CUP Honey
- 1/4 CUP Soy sauce
- 1 tsp Ground black pepper
Shrimp and Crab Meat Alcachofas
By janicecraig
Created by Chef Craig at St
- 1/2 cup extra-virgin olive oil
- 1/2 cup Spanish onion, diced
- 1/2 cup green pepper, diced
- 1 1/4 cups raw shrimp, chopped coarsely
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/4 tablespoon black pepper
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons bread crumbs
- 1 tablespoon mustard
- 3/4 cup Romano cheese
- 3 eggs
- 3/4 cup crabmeat, claw recommended
- 1 cup artichoke hearts, chopped coarsely
Slow-Cooker Beef Short Ribs
By janicecraig
Directions Put flour, salt and pepper in a bag
- 1 ⁄3 cup flour
- 1 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 2 1⁄2 lbs boneless beef short ribs
- 1 ⁄4 cup butter
- 1 cup chopped onion
- 1 cup beef broth
- 3 ⁄4 cup red wine vinegar
- 3 ⁄4 cup brown sugar
- 1 ⁄4 cup chili sauce
- 2 tablespoons catsup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 1 teaspoon chili powder