Carol's Easy, Creamy Clam Chowder

Nutrition facts for 4 servings

Ingredients:

3 (6.5-ounce) cans chopped clams
3 tablespoons butter
1/2 medium onion, chopped fine
3 strips bacon, chopped
2 tablespoons flour, seasoned with 1 or 2 pinches salt and pepper
3 cups half-and-half
2 medium potatoes, peeled and diced
1 small bay leaf

Optional: Chopped parsley or chives for garnish

Nutrition Facts at CC Palate

Dear Calorie Counting Friends,

We will soon lose the website that has been my go to source for evaluating each CC Palate recipe for nutrition.

Many of you are members of Calorie Count. In case you missed the notice, I suggest you go here while some things are still available for you to download. Mid March, they will take down the site.

From now on, I will be using the excellent recipe analyzer at My Fitness Pal. If you have a recipe that you need to have re-evaluated for logging with them, please let me know and I will be happy to take care of that.

You should be able to find a number of your friends at My Fitness Pal. My user name there is TheSpoonMage. I've looked around the site a bit, and it looks like a nifty place. Friend me!

For CC Palate, I ask that you continue to share your treasured recipes with everyone here. I will format the recipe in the standard way, run nutrition facts for you, and then your recipe will be published. Before you submit a recipe, please see the rules for how to be a famous cook.

Thanks!

Jannid at Calorie Count is also TheSpoonMage at Mindful Palate

Carol's Szechuan Noodles

Makes 4 main dish or 6 side dish servings. Calories set to 6 side dish servings

Ingredients:

8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (not olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned, or more or less as desired
1/2 C chopped cilantro

Garnish: 1 or 2 green onions, sliced

Poetnw's Chili Pot Pie in a Paragraph

Make chili. Make pie crust. Thicken chili with flour. Plop chili into pie crust with cheese and extra green beans if you like. Roll out pie crust top and figure how to plop that onto the top of pie. Bake at 425.

Nutrition facts for 6 if you use the linked recipes above (using half of the chili recipe).

Carol's Cabbage with Bacon, Onion, and Apple

This was one of those recipes that came about because Larry bought a small, half-cabbage at the market with no thought of what we might do with it. So I came up with this:

Nutrition facts for 6 servings

Ingredients:

3 slices bacon, chopped

1/2 cup chopped onion

1 apple, unpeeled, chopped (see Note)

1/2 small or medium cabbage, shredded

1/4 to 1/2 cup water

Salt to taste (optional)

Elsa’s Chicken and Veggie Soup

Nutrition facts for 10 servings

Ingredients:

8 chicken legs (approximately 2 lbs. of chicken)

8 carrots, sliced

1 onion, chopped

8 celery stalks, sliced

4 ears of corn, cut into chunks

4 green and yellow zucchini

3 garlic cloves

1 tablespoon of Mrs. Dash Original seasoning blend, Salt-Free All natural

Hollie’s Baked Eggplant with Marinara and Provolone

Nutrition facts for 6 servings

Ingredients:

1 medium eggplant

2 T olive oil

1 onion, chopped

1 green bell pepper, chopped

1 fresh banana pepper chopped

8-10 cloves garlic, minced

1/4 cup balsamic vinegar

2 (14 oz) cans crushed tomatoes

1 t dried thyme

2 t dried oregano

1/2 t crushed red pepper

salt and fresh ground pepper to taste

6-8 fresh purple basil leaves, chopped (or regular basil is good too)

sliced provolone (enough to cover each slice of eggplant)

Stephen’s Smothered Pork Chops

Simply lift the lid and let the incredible aroma of tender chops and veggies call everyone to the table.

Stephen’s Smothered Pork Chops

Nutrition facts for 6 servings

Ingredients:

6 (1 inch thick) bone-in pork chops

Salt and pepper to taste

2 T vegetable or your favorite high heat oil

1 red bell pepper, deseeded and sliced

1 yellow (or orange) bell pepper, deseeded and sliced

1 green bell pepper, deseeded and sliced

1 large sweet onion, thickly sliced

1 lb cremini or button mushrooms, rinsed, dried, and thickly sliced

2 T soy sauce, low sodium

1/4 cup unsalted vegetable stock or white wine

1/8 t ground black pepper

1/4 t ground rosemary

6 sprigs fresh thyme

Laura’s Butternut Squash Soup

Usually what makes these types of soup yummy is the cream, but that also adds a lot of fat and calories.  This is a soothing, tasty and healthier alternative. Go ahead and tinker with the amount of each ingredient to attain the flavor you prefer.

Laura’s Butternut Squash Soup 

Nutrition facts for three servings

using 3 cups unsalted vegetable stock

 

Ingredients:

1 tbsp.olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 tsp. ground allspice

1/2 tsp. ground ginger

4 cups cubed fresh butternut or other winter squash

3-4 cups low-sodium chicken or vegetable broth (I use 3 cups because I want it a little thicker)

2 tbsp. maple syrup

salt to taste

4 tsp. plain 0% Greek yogurt for garnish

The Queen's Cinnamon Apple Pie with Non-Violently Whipped Cream

The Queen’s delightfully easy recipe was passed down to her from the Dowager Queen and has been sitting around the castle for generations. Five minutes and this pie is oven ready. 

A diabetic friendly recipe. 

The Queen’s Apple Cinnamon Pie with Non-violently Whipped Cream

Nutrition facts for 8 slices

Ingredients:

3/4 cup flour

1/2 cup Stevia

1 cup milk

1/2 stick (4 T) margarine or butter, cut into pieces

1 (21 oz) can Lite Apple Pie Filling

1 t cinnamon

Cool Whip, sugar free