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Recipes
SLOW COOKER CHICKEN TERIYAKI
By Clarabell
1. Place chopped chicken in bottom of 4-quart slow cooker
- 3 # boneless, skinless chicken breasts, chopped
- 3/4 c low-sodium soy sauce
- 3/4 c brown sugar
- 1/3 c rice vinegar
- 2 garlic cloves, minced
- 3/4 t ground ginger
- 4 t cornstarch
- 1/4 c water
- 1/4 c green onion, finely chopped
PAN FRIED TILAPIA
By Clarabell
1. Warm up olive oil in a 10" or 12" skillet
- 1/4 c olive oil
- 1/2 c cornmeal
- 1 T Old Bay Seasoning
- 2 tilapia fillets
- 2 T Miracle Whip
- 1 T sweet relish
- 1 t lemon juice
EASY SPLIT PEA SOUP
By Clarabell
Melt butter in heavy large pot or Dutch oven over medium-high heat
- 2 T butter (1/4 stick)
- 1 large onion, chopped
- 1 c chopped celery
- 1 c chopped peeled carrots
- 1 1/2 pound smoke pork hocks
- 2 t dried leaf marjoram
- 1 1/2 c green split peas
- 8 c water
GRILLED CHICKEN WITH SUMMER CORN AND TOMATO SALAD
By Clarabell
6 pts/serving
- 1 1/2 c fresh yellow corn (or frozen and cooked)
- 1 large ripe tomato. diced
- 4 medium scallions, sliced
- 1/4 c chopped cilantro
- 1/4 c fresh lime juice, divided
- 1 t olive oil
- 1 t ground cumin, divided
- 1 t salt, divided
- 3/4 t smoked paprika, divided
- 1 lb uncooked boneless skinless chicken breasts, 1/2 in thick or chicken cutlets
- 2 sprays cooking spray
FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS
By Clarabell
Bring 1 inch of water to a boil in a high-sided saute pan
- 1 pound fresh green beans or frozen French-cut green beans
- Salt
- 1 to 2 T unsalted butter
- 1/4 c slivered almonds (2oz pkg)
- 1/2 lemon, juiced
- Ground black pepper
- 1 can fried onions
PERUVIAN-STYLE ROASTED WHOLE CHICKEN
By Clarabell
Pulse marinade ingredients in a food processor until smooth
- FOR THE MARINADE:
- 1 c packed cilantro leaves
- 1 c packed mint leaves
- 1/2 c olive oil
- 1/3 c lime juice
- 1/4 c reduced-sodium soy sauce
- 6 garlic cloves, crushed
- 1 t ground cumin
- 1 t paprika
- 1/2 t dried oregano
- 1 t coarse salt
- FOR THE CHICKEN:
- 1 whole chicken (4 lb.)
- 1/4 t coarse salt
- Lime wedges for serving
BROCCOLI CASSEROLE
By Clarabell
Preheat oven to 350 degrees F
- 1 10-ounce package frozen chopped broccoli
- 1 large egg, beaten
- 1/2 c mayonnaise
- 1/2 (10-ounce) can cream of mushroom soup
- 2 T onion, grated
- 5 ounces sharp Cheddar cheese, grated
- Salt and pepper
- 1/2 c bread crumbs
ORANGE LEMON CHICKEN
By Clarabell
6 points without rice
- 1 lb. boned, skinned chicken breasts
- 1 T soy sauce
- 2 t cornstarch
- 1/2 t white pepper, divided
- 1 large orange
- 1 lemon
- 2 t brown sugar
- 1 t toasted sesame oil
- 2 T vegetable oil
- 1/2 small yellow onion, thinly sliced
- 1 1/2 -in piece fresh ginger, peeled and coarsely shredded
- 1 celery stalk, thinly sliced on the diagonal
- 1 green onion, cut into 2-in slices
- 2 c steamed rice
SLOW COOKER HASH BROWN BREAKFAST
By Clarabell
Spray inside of a crock pot with cooking spray
- 30-ounce package of plain frozen has brown (shredded) potatoes
- 4 previously cooked sausage, or leftover ham
- 1/2 onion, diced
- 1 green bell pepper, diced
- 1 1/2 c shredded cheese
- 12 eggs
- 1 c skim or fat-free milk
- 1 t kosher salt
- 1 t black pepper
FRESH TOMATO SOUP
By Clarabell
Saute in the butter the carrots, celery, green pepper and onion
- Soup:
- 1 qt, peeled and cubed fresh tomatoes
- 1 T butter
- 1 c carrot, cubed
- 1 c celery, cubed
- 1 c green pepper, cubed
- 1 medium onion, cubed
- 1 qt chick broth
- 4 T sugar
- Salt and pepper
- Dumplings:
- 1/2 c flour
- 1 c milk
- 1 T butter
- 1 egg