Cathy_a's profile page
Recipes
Mediterranean Chicken Couscous
By cathy_a
Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to ...
- 1 1/4 cups low-sodium fat-free chicken broth
- 1 (5.6-ounce) package toasted pine nut couscous mix
- 3 cups chopped cooked chicken (about 1 rotisserie chicken)
- 1/4 cup chopped fresh basil
- 1 (4-ounce) package crumbled feta cheese
- 1 pint grape tomatoes, halved
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1/4 teaspoon pepper
- Garnish: fresh basil leaves
Honey Jalapeno Chicken with Sesame Soba Noodles
By cathy_a
Cook soba noodles according to package directions
- 12 ounces soba noodles
- 1 jalapeno, seeds removed
- 1/3 cup honey
- 1/4 cup chopped fresh cilantro leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 to 3 tablespoons water
- 2 teaspoons olive oil
- 1/2 rotisserie chicken, shredded or sliced
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/4 cup chopped scallions, green part only
- 2 tablespoons pickled ginger, minced
Slow Cooker Thai Peanut Pork
By cathy_a
Coat a slow cooker with cooking spray
- 2 red bell pepper, seeded and sliced into strips
- 4 (8 ounce) boneless pork loin chops
- 1/2 cup teriyaki sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1/2 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 2 limes, cut into wedges
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
By cathy_a
Puree 1 tablespoon preserves, mustard, and vinegar in blender
- 3 tablespoons lingonberry preserves, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup canola oil
- 1 large unpeeled Granny Smith apple, coarsely grated, divided
- 1/2 cup walnut halves, toasted , divided
- 4 cups thinly sliced red cabbage
Chicken Curry with Cashews
By cathy_a
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, gar...
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 2 * 2 medium onions, finely chopped (2 cups)
- 2 * 2 large garlic cloves, finely chopped
- 1 * 1 tablespoon finely chopped peeled fresh ginger
- 3 * 3 tablespoons curry powder
- 2 * 2 teaspoons salt
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon cayenne
- 1 * 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
- 1 * 1 (14.5-ounce) can diced tomatoes
- 1/4 * 1/4 cup chopped fresh cilantro
- 3/4 * 3/4 cup cashews (1/4 pound)
- 3/4 * 3/4 cup plain whole-milk yogurt
- * Accompaniment: cooked basmati or jasmine rice
- * Garnish: chopped fresh cilantro
Smashed Peas and Ricotta Cheese
By cathy_a
To a medium pot over medium heat, add oil, then butter and onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 2 cups frozen green peas
- 1 cup ricotta cheese
- 1/4 cup chopped parsley leaves, a couple of handfuls
- 1 lemon, zested
- Salt and pepper
Slow Cooker Sweet and Spicy Asian Pork Shoulder
By cathy_a
1/2 cup low-sodium soy sauce 1/2 cup brown sugar 1 to 2 tablespoons chili-garlic sauce 1 tablespoon grated fres
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1 to 2 tablespoons chili-garlic sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon Chinese five-spice powder (optional)
- kosher salt and black pepper
- 2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
- 1 cup long-grain white rice
- 1 medium head bok choy, thinly sliced (about 8 cups)
- 2 scallions, sliced
Zesty Slow Cooker Chicken Barbecue
By cathy_a
1.Place chicken in a slow cooker
- 6 frozen skinless, boneless chicken breast halves
- 1 (12 ounce) bottle barbeque sauce
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
Quesadilla Casserole
By cathy_a
1.Preheat the oven to 400°
- 3 tablespoons vegetable oil
- 3/4 cup chopped onion
- One 29-ounce can black beans, drained, 1/2 cup liquid reserved
- 1 1/2 cups frozen corn kernels, thawed
- 1/2 cup chopped flat-leaf parsley
- Five 10-inch flour tortillas
- 8 ounces monterey jack cheese, shredded
- 1 cup store-bought green enchilada sauce