I have started to write my recipes directly on my fit buddy instead of my blog!
That way you are sure to have all nutrition facts and ingredient information! Each recipe is now made in the size of one and can be doubled and made for groups right on their website.
Everything is under "Clara's homemade"
If you have any further questions about recipes or ingredient swaps, I would love to speak with you!
Send me an email anytime! Charely58@yahoo.com :-)
Everything is still available for order or to be catered at your convenience
Eat Well!
Chinese Dim sum!
Saturday, September 10, 2011
Wednesday, August 10, 2011
Parma Rosa with Chicken Sausage
1 package knorrs parma rosa
1 package your favorite chicken sausage
1/2 pound bow tie pasta
1tsp garlic pepper
Parmesan cheese
1 cup fat free milk
boil pasta in pot
In a different pot place chicken sausage sliced,knorr's package,garlic pepper milk in pot over med heat till mixed well,. when pasta is cooked drain added to sauce heat together for 5 minutes with parm on top
1 package your favorite chicken sausage
1/2 pound bow tie pasta
1tsp garlic pepper
Parmesan cheese
1 cup fat free milk
boil pasta in pot
In a different pot place chicken sausage sliced,knorr's package,garlic pepper milk in pot over med heat till mixed well,. when pasta is cooked drain added to sauce heat together for 5 minutes with parm on top
Tuesday, August 9, 2011
Zucchini Pasta
1-zucchini shredded
4 oz cream cheese
2 oz grated cheese
1cup fat free milk
12 oz wheat or garden pasta
garlic powder
onion powder
salt n pepper
2 tbsp olive oil
place olive oil in bottom of pot zucchini cook for 2-3 minutes add cream cheese milk,cheese,garlic,onion,s,p,boil pasta mix together
Serving Size 3/4 Cup Calories-152 per serving
4 oz cream cheese
2 oz grated cheese
1cup fat free milk
12 oz wheat or garden pasta
garlic powder
onion powder
salt n pepper
2 tbsp olive oil
place olive oil in bottom of pot zucchini cook for 2-3 minutes add cream cheese milk,cheese,garlic,onion,s,p,boil pasta mix together
Serving Size 3/4 Cup Calories-152 per serving
Sunday, July 24, 2011
Buffalo Stuffed Chicken
Ingredients:
5 laughing cow (blue cheese or your flavor choice)
1/4 pound Blue Cheese
2 tbsp hot sauce
2 carrot
2 celery stalks
2 pounds of chicken breast (thin sliced)
1/2 red onion
1/4 cup white wine
2tbls butter
2tsp garlic
2tsp parsley
2tsp paprika
salt n pepper to taste
1.shred all vegetables in with grader or in presser put into bowl w/ hot sauce
2.cut laughing cow in half so its easy to spread on cutlets
3.crumble blue cheese
4.spread 1/2 laugh cow , 1 tbsp veg mix , crumble blue cheese in middle roll up place in pan and repeat till done
add wine ,butter, water,spice on top bake at 350 degrees for 45 min
438 full recipe
50 calories each 2 per serving. = 100 cal Listed as Clara's Homemade - Buffalo Stuffed Chicken
5 laughing cow (blue cheese or your flavor choice)
1/4 pound Blue Cheese
2 tbsp hot sauce
2 carrot
2 celery stalks
2 pounds of chicken breast (thin sliced)
1/2 red onion
1/4 cup white wine
2tbls butter
2tsp garlic
2tsp parsley
2tsp paprika
salt n pepper to taste
1.shred all vegetables in with grader or in presser put into bowl w/ hot sauce
2.cut laughing cow in half so its easy to spread on cutlets
3.crumble blue cheese
4.spread 1/2 laugh cow , 1 tbsp veg mix , crumble blue cheese in middle roll up place in pan and repeat till done
add wine ,butter, water,spice on top bake at 350 degrees for 45 min
438 full recipe
50 calories each 2 per serving. = 100 cal Listed as Clara's Homemade - Buffalo Stuffed Chicken
Saturday, July 23, 2011
Chicken Gone Green!
1 lb chicken breast cut in 1 inch cubes
4 oz can or jar artichoke heart sliced and chopped
1/2 red pepper chopped
2 cloves garlic chopped
1/2 0f 10 oz box of spinach (CHOPPED)
3tbsp balsamic vinegar
2tsp olive oil
salt pepper to taste
2tbsp white wine
1 cup chicken stock
1 box couscous
In a pan cook chicken till brown then remove place in garlic , pepper spinach for 5 min simmer with cover then put chicken and artichoke back in pan for 5 to 7 min on low add salt and pepper add vinegar,chicken stock; wine.
Serves 6
137 per serving before near east couscous (after 357)
*couscous may vary depending on brand
4 oz can or jar artichoke heart sliced and chopped
1/2 red pepper chopped
2 cloves garlic chopped
1/2 0f 10 oz box of spinach (CHOPPED)
3tbsp balsamic vinegar
2tsp olive oil
salt pepper to taste
2tbsp white wine
1 cup chicken stock
1 box couscous
In a pan cook chicken till brown then remove place in garlic , pepper spinach for 5 min simmer with cover then put chicken and artichoke back in pan for 5 to 7 min on low add salt and pepper add vinegar,chicken stock; wine.
Serves 6
137 per serving before near east couscous (after 357)
*couscous may vary depending on brand
Monday, July 11, 2011
Pizza Night!
Do you love Margarita pizza but hate the calories? This is a cheesy healthy alternative for your favorite pizza!
Ingredients:
Whole wheat dough
part skim ricotta
1 ounce part skim mozzarella
12 grape tomatoes sliced in 1/2
basil garlic and pepper
Roll out your dough on a floured surface.
to 16 inch circle place on pizza pan bake crust for 10 minute on 400 then remove from oven
and start with ricotta cheese next mozzarella then sliced tomatoes basil garlic pepper place back
place on pizza pan bake crust for additional 10 minute on 400 then remove from oven
listed under Clara's Homemade : Whole Wheat Margarita
154.78 per slice.
Ingredients:
Whole wheat dough
part skim ricotta
1 ounce part skim mozzarella
12 grape tomatoes sliced in 1/2
basil garlic and pepper
Roll out your dough on a floured surface.
to 16 inch circle place on pizza pan bake crust for 10 minute on 400 then remove from oven
and start with ricotta cheese next mozzarella then sliced tomatoes basil garlic pepper place back
place on pizza pan bake crust for additional 10 minute on 400 then remove from oven
listed under Clara's Homemade : Whole Wheat Margarita
154.78 per slice.
Friday, July 8, 2011
Chinese Dim sum!
Yesterday we received an email from a reader who loves Chinese food but hates grease and had some dietary restrictions. This reader was on a dairy and cheese free diet and was looking for a lo-cal replacement for his favorite Chinese snack!
Low Cal Dim-Sum.
Serving Size 10 dim sum- 90 calories per serving
Makes 45
Ingredients
45 wonton wrappers ( or tofu wrappers) which can be found in your local Asian market or produce section.
One pound of pork chop meat
two carrots
two stalks of celery
one head of garlic
one root of ginger (or a 1/4 pound of ground)
Four blades of scallion
one teaspoon cilantro
two teaspoons of white wine
Black pepper
1 egg
1- Process all veggies in food processor
2- Put meat in bowl with all veggies and yolk of egg, mix and add spices and wine and soy sauce ( for your taste)
3- Roll into meatballs and put in center of wonton wrapper.
4- Bring all corners to top and twist
5- Line cookie sheet with wax paper and spray with cooking spray
6- line on cookie sheet and freeze for 10 minutes
7- Put in steamer 10 minutes
If you don't have a steamer you can use a metal strainer over a pot with a cover.
You can also freeze raw for up to 60 days in freezer safe bag.
Want our next recipe to be inspired by you? Email us or comment to let us know what you'd like us to cook!
Low Cal Dim-Sum.
Serving Size 10 dim sum- 90 calories per serving
Makes 45
Ingredients
45 wonton wrappers ( or tofu wrappers) which can be found in your local Asian market or produce section.
One pound of pork chop meat
two carrots
two stalks of celery
one head of garlic
one root of ginger (or a 1/4 pound of ground)
Four blades of scallion
one teaspoon cilantro
two teaspoons of white wine
Black pepper
1 egg
1- Process all veggies in food processor
2- Put meat in bowl with all veggies and yolk of egg, mix and add spices and wine and soy sauce ( for your taste)
3- Roll into meatballs and put in center of wonton wrapper.
4- Bring all corners to top and twist
5- Line cookie sheet with wax paper and spray with cooking spray
6- line on cookie sheet and freeze for 10 minutes
7- Put in steamer 10 minutes
If you don't have a steamer you can use a metal strainer over a pot with a cover.
You can also freeze raw for up to 60 days in freezer safe bag.
Want our next recipe to be inspired by you? Email us or comment to let us know what you'd like us to cook!
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