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Recipes
Cauliflower Grilled Cheese
By ClaudiaJan
Cut cauliflower into florets
- 1 head cauliflower, (to make about 4 cups processed cauliflower)
- 2 eggs, lightly beaten
- 1/2 c. finely grated Parmesan
- 1/2 tsp. oregano
- 1 1/2 c. shredded white Cheddar
Super Soups
By ClaudiaJan
Make It! Then follow our 3 simple steps
- What You Need
- meat options
- vegetable choices
- soup base possibilities
- 1 1 1 lb. boneless chicken pieces (1 in.)
- 3 3 1/2 1 carrots, 1/2 cup sliced celery, 1 small chopped onion
- 1 1 1 additional can (14-1/2 oz.) chicken broth
- 1 1 1 lb. ground beef
- 1 1 1 cup corn, 1 chopped bell pepper
- 1 1 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/4 1/4 1/4 lb. Oscar Mayer Pepperoni, coarsely chopped(add with the chicken broth)
- 1 1 1 1 sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper
- 1 1 1 can (15 oz.) pizza sauce
- meatless
- 3 3 1 1 carrots, 1 chopped bell pepper, 1 chopped zucchini
- 1 1 1 can (14-1/2 oz.) undraineddiced tomatoes, 1 can (15-1/2 oz.) drained and rinsedkidney beans
Roasted Peppers with Garlic and Herbs
By ClaudiaJan
This side pairs well with London broil, lamb burgers, or grilled chicken
- 4 bell peppers (red, yellow, or orange), halved and seeded
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried oregano
- Coarse salt and ground pepper
- Fresh basil leaves, torn
Sweet Pea Lasagna
By ClaudiaJan
Directions Heat oven to 400° F
- 1 10-ounce package frozen peas
- 1 16-ounce container ricotta
- Kosher salt and black pepper
- 1 16-ounce jar marinara sauce
- 1 9-ounce package no-boil lasagna noodles
- 1/4 cup shredded mozzarella
Salad Bar Pasta Salad
By ClaudiaJan
Instructions Toss all the ingredients in a large salad bowl until well-blended
- Ingredients
- 5 oz. whole wheat bow-tie pasta, cooked and drained
- 1 cup shredded carrots
- 1 cup chopped, seeded red or green bell pepper
- 1 cup bean sprouts
- 1 cup chopped cherry tomatoes
- 1/4 cup crumbled feta
- 1/4 cup sliced green olives
- 2 marinated artichoke hearts, chopped
- 2 Tbsp lemon juice
- 4 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Several dashes hot red pepper sauce
Blue Cheese Dip
By ClaudiaJan
Directions In processor, blend ingredients, except parsley, until fairly smooth but with small lumps of cheese
- Ingredients
- 1/4 cup each sour cream, mayonnaise
- 11/2 tsp lemon juice or white vinegar
- 4 oz crumbled blue cheese
- 2 tsp water
- 1/4 tsp pepper
- 1 Tbsp chopped parsley
Easy Chicken Fajitas
By ClaudiaJan
1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornsta...
- 1 teaspoon pure chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 tablespoons extra-virgin olive oil
- 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
- 1 green bell pepper—cored, seeded and cut into thin strips
- 1 medium onion, thinly sliced
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 flour tortillas, warmed in the microwave
- Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
Rhubarb Coconut Flip
By ClaudiaJan
Heavily butter bottom and sides of 9 x 13 pan
- 1 stick (1/2) cup butter
- 5 cups sliced rhubarb
- 1/2 tsp. Cinnamon
- 1 small box (9 oz.) white or yellow cake mix
- 1 3/4 cup sugar
- 1/4 tab. Cornstarch
- 4 tab. Water
- 1/2 cup coconut
Citrus-Bok Choy Salad with Crisp Ramen
By ClaudiaJan
Directions 1.Preheat oven to 400 degrees
- Total Time 15 minutes
- Yield Serves 4
- Ingredients
- 1 package (3 ounces) ramen, broken into small pieces (seasoning packet discarded)
- 2 tablespoons vegetable oil, divided
- 2 oranges
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon spicy chili sauce, such as Sriracha
- 1/4 teaspoon honey
- Salt and pepper
- 1 head bok choy, thinly sliced crosswise
- © 2012 Martha Stewart Living Omnimedia. All rights reserved.
Spinach-And-Fontina Strata
By ClaudiaJan
Step 1 Heat oil in a large saute pan over medium heat until shimmering
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon coarse salt, divided
- 2 pounds spinach, stems removed and leaves coarsely chopped
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- Unsalted butter, for dish
- 1 pound challah loaf, sliced 1/2 inch thick
- 8 ounces young Italian fontina cheese, grated, divided
- 1 ounce Parmesan cheese, grated (1/3 cup), divided
- 8 large eggs, divided
- 2 2/3 cups whole milk, divided