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Recipes
Butter loaf
By ClaudiaJan
In a heavy skillet, on low heat, melt butter until it begins to foam
- 1 1/4 cups (3 sticks) unsalted butter
- 1/2 cup milk
- 5 large eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Raspberry Greek Yogurt Smoothie
By ClaudiaJan
Raspberry Greek Yogurt Smoothie Preparation Add all ingredients into a blender and mix until smooth
- 4 PointsPlus® Value per serving.
- Makes 3 servings, about 1 cup per serving
- 7 g
- Protein
- 2 g
- Fiber
- 2.5 g
- Fat
- 170 170
- Cal
- Ingredients
- 2 each Smart Ones® Raspberry Cheesecake Sundaes
- 1 cup Vanilla Greek yogurt
- 1/4 cup Low-fat milk
- 1 cup Fresh or frozen raspberries
Double Corn-Cornbread Stuffing
By ClaudiaJan
Directions For cornbread: 1
- 1 1/2 cups cornmeal
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 3 eggs
- 1/3 cup butter, melted
- 3 cups fresh or frozen corn kernels, thawed
- 1 large red onion, cut into wedges (1 1/2 cups)
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 6 cups fresh baby spinach leaves
- 1 3/4 - 2 3/4 cups chicken broth
- Chopped fresh flat-leaf Italian parsley
Four-Cheese Scalloped Potatoes
By ClaudiaJan
Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
His 'n' Hers Deviled Eggs
By ClaudiaJan
Directions 1. Place eggs in a single layer in a large saucepan with water to cover
- 12 large eggs
- Paprika
- Salt
- Pepper
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 tablespoon butter, softened
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
Thin Crust Mini Pepperoni Pizzas
By ClaudiaJan
Everything about the super bowl—the audience (106 million viewers), the TV advertising dollars (more than $170 ...
- 3 9 inch flour tortillas
- 1 15 oz. can tomato sauce, unopened
- 1 C. shredded mozzarella cheese
- 1 C. mini pepperoni slices
- Dried oregano
Luscious Oven-Braised Short Ribs
By ClaudiaJan
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, m...
- 1 onion, finely sliced
- 4 garlic cloves, smashed
- 1 leek, cleaned and finely chopped
- 1 carrot, finely chopped
- 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
- 1 cup red wine
- 1/2 cup soy sauce or tamari
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 pounds short ribs
- 2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
- 1 stalk celery, finely chopped
Buttermilk Pecan Chicken
By ClaudiaJan
Recipe courtesy Claire Robinson
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup toasted pecans
- 1/2 cup panko bread crumbs
- 1/3 cup vegetable oil
- Kosher salt and freshly ground black pepper
Homemade Egg Substitute
By ClaudiaJan
Homemade Egg Substitute 6 egg whites ¼ C
- Homemade Egg Substitute
- 6 egg whites
- ¼ C. powdered nonfat milk
- 1 tab. Oil
- Combine all ingredients in a mixing bowl and blend until smooth. Store in jar in refrigerator up to one week. Also freezes well.
- Makes 1 cup; ¼ cup equals 1 whole egg.
- Per Serving: ¼ C. = 70 calories, 4 gram fat.
Basil Panzanella
By ClaudiaJan
Instructions 1. Prepare the vinaigrette: In a small bowl, whisk together the vinegar, onion, Dijon mustard, salt, ...
- Mustard Vinaigrette:
- While it’s best to combine all the panzanella ingredients just before you serve it, you can prepare the toasts in advance. This is lusty fare, one of those terrifically satisfying dishes that are quick, easy, and inexpensive. Serves 8
- Ingredients
- 1/2 cup olive oil
- 8 thick slices country bread
- 2 or 3 garlic cloves, cut in half
- 1 1/2 pounds ripe tomatoes, peeled and coarsely chopped
- 1 cucumber, peeled and cut in chunks
- 1 red onion, chopped
- 2 teaspoons capers
- 1/2 cup chopped fresh basil, plus additional small leaves for garnish
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/3 cup extra virgin olive oil