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Recipes
Chicken, Rice and Vegetables in Foil
By ClaudiaJan
1. Mix the rice, onion, green pepper, celery and salt in a small bowl
- 1 cup rice
- 1 onion -- minced
- 1/2 cup green peppers -- chopped
- 1/2 cup celery -- chopped
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 chicken breasts
- 10 ounces cream of mushroom soup
- 1/2 cup milk
- 10 ounces mixed vegetables, frozen -- 1 bag
Classic Potato Salad
By ClaudiaJan
Combine and chill
- 1 cup Best Foods Mayonnaise
- 2 tab. Vinegar
- salt, sugar, pepper
- 4 cups cooked, cubed potatoes (5 to 6 medium)
- 1 cup sliced celery
- cup chopped onion
- 3 hard cooked eggs, chopped
Green Chili Salsa Dip
By ClaudiaJan
Green Chili Salsa Dip Makes 3 ½ cups dip 12 each Tomatillos 5 each jalapenos, seeded if not need for heat 1 ...
- Green Chili Salsa Dip
- Makes 3 ½ cups dip
- 12 each Tomatillos
- 5 each jalapenos, seeded if not need for heat
- 1 ½ tab. Fresh tarragon, chopped
- 1 tsp. Sugar
- salt and black pepper to taste
- 2 tab. Lemon juice
- ½ cup chopped onion
- 3 tab. Fresh Cilantro, chopped fine
- 2 tab. Olive oil
- Remove husks from tomatillos. Remove stems. Remove seeds from peppers. Coarsely chop everthing and combine. Can be very hot or milder, depending on how much seed and ribbing is left from the jalapenos.
NO-BAKE DOUBLE PEANUT BUTTER BARS
By ClaudiaJan
yield: 16 BARS prep time: 10 MINUTES total time: 10 MINUTES PLUS CHILLING Like the inside of a peanut butter cup, t...
- INGREDIENTS:
- 8 tablespoons unsalted butter, melted
- 2 cups graham cracker crumbs
- 1 1/4 cups powdered sugar
- 3/4 cup + 2 tablespoons creamy peanut butter, divided
- 1 cup white chocolate chips
Orecchiette with Carrot-Hazelnut Pesto
By ClaudiaJan
Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt
- 6 small carrots (8 ounces), peeled and coarsely chopped
- 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
- 1 small clove garlic
- 1/2 cup grated Pecorino Romano (2 ounces)
- Coarse salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound orecchiette
layered mexican chicken
By ClaudiaJan
POINTS® | 6 Servings j 12 Preparation Time | 20 min Cooking Time | 30 min Level of Difficulty | Moderate main mea...
- Ingredients
- 1 serving olive oil cooking spray (5 one-second sprays per serving)
- 2 pound uncooked chicken breast, boneless and skinless
- 30 oz canned black beans, rinsed and drained
- 3 cup fat-free sour cream
- 2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style
- cheese blend
- 8 oz chopped green chilies, two 4-oz cans
- 2 tsp ground cumin
- 1/2 tsp black pepper
- 12 medium corn tortilla(s), cut into 2-inch strips
- 1 cup salsa, mild, medium or hot
Cheddar Biscuits
By ClaudiaJan
Cheddar Biscuits MAKES: 8 servings SERVING SIZE: 1 biscuit CARB GRAMS PER SERVING: 22
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cut up
- 2 tablespoons plain fat-free Greek yogurt
- 1 tablespoon canola oil
- 1/4 cup reduced-fat shredded cheddar cheese (1 ounce)
- 2/3 cup fat-free milk
spicy cranberry jam
By ClaudiaJan
will fill four one cup jars
- 1 1/2 lbs. cranberries (about 7 cups)
- 2 cups sugar
- 1 jalapeno finely diced and julienned
Crunchy Parmesan Chicken Tenders
By ClaudiaJan
Directions Preheat the oven to 500 degrees F
- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
Herb and Feta Frittata
By ClaudiaJan
Oven 400 degrees. Mix all ingredients
- 2 tsp. Oil
- 8 large eggs
- 4 oz. feta cheese, crumbled
- 1/3 cup loosely packed fresh parsley
- cup whole milk
- 2 tab. Rosemary, or thyme
- salt and pepper