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Recipes
Roasted-Tomato Pasta with Basil
By ClaudiaJan
Bring a large pot of salted water to a boil
- Coarse salt and ground pepper
- 12 ounces medium pasta shells
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, smashed and peeled
- 2 cups Whole Roasted Tomatoes
- Grated Parmesan and torn fresh basil leaves, for serving
Chickpea Salad with Buttermilk Dressing
By ClaudiaJan
Directions Boil green beans 1 minute; drain, and cut into 1-inch pieces
- 12 ounces green beans, ends trimmed
- 1/4 cup low-fat buttermilk
- 1/4 cup sour cream
- 3 tablespoons cider vinegar
- 1 small garlic clove, minced
- Coarse salt and ground pepper
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 4 radishes, trimmed, halved, and thinly sliced
- 1/2 cup walnuts, toasted and broken into small pieces
- 1 Boston lettuce, leaves separated
PICKLING SPICE RECIPE
By ClaudiaJan
mix and store
- 2 cinnamon sticks, broken
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 teaspoon juniper berries
- 1 teaspoon crumbled whole mace
- 1 teaspoon dill seeds
- 4 dried bay leaves
- 1 small piece dried ginger
- Mix together all the ingredients.
- Store in a small, airtight jar up to 2 months.
- Makes about 1/4 cup.
Cream of Broccoli Soup
By ClaudiaJan
Directions In a medium pot, melt butter over medium
- 1/4 cup (1/2 stick) unsalted butter
- 1 medium yellow onion, diced small
- 1/4 cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- 1 pound broccoli, cut into florets, stems peeled and chopped
- 1/4 cup heavy cream
- Coarse salt and ground pepper
Fudgy Ice Cream Cake
By ClaudiaJan
Directions Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch...
- Cooking spray
- 1/4 cup light corn syrup
- 1 3/4 cups heavy cream, divided
- 1/2 stick unsalted butter
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, plus more for serving
- Salt
- 3 pints vanilla ice cream
- 18 graham crackers
- 1 tablespoon confectioners' sugar
- Unsweetened cocoa powder
Peanut Butter Power Sticks
By ClaudiaJan
Easy snacks | Prepare these in triple batches and keep them in the freezer for up to eight weeks
- recipes
- power sticks
- POINTS® value | 2
- 1/2 cup chunky peanut butter
- 3 Tbsp honey
- 2/3 cup corn flakes, crushed
- 1/3 cup instant fat-free dry milk
Blue Cheese Herb Spread
By ClaudiaJan
Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped
- 2 tablespoons walnuts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup blue cheese, crumbled
Roasted Cabbage with Balsamic Vinegar
By ClaudiaJan
Directions Preheat oven to 450 degrees
- 1 red cabbage, (about 3 pounds)
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 to 3 tablespoons balsamic vinegar
GRILLED APPLES
By ClaudiaJan
Wash and cut apples into 1/2-inch wide sections, remove the core, but leave the peals on
- 4 large Granny Smith, Pippin, Fuji (or favorite eating) apples
- 1 cup clarified butter
- 1/2 cup Grand Marinier
- 1 tablespoon cinnamon
Pork Chili Verde
By ClaudiaJan
Simmer diced pork in large pot of water until tender
- 3 3/4 pounds lean diced pork
- 3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce
- 1/3 bunch fresh cilantro, leaves chopped
- 1/3 large onion, chopped
- 1/3 bunch green onions, chopped
- 1 fresh jalapeno, seeded and chopped
- 1 1/2 ounces canned green diced chiles
- Garlic powder, to taste
- Freshly ground black pepper