Chef_Kate's profile page
Recipes
Pumpkin Muffin Meal
By Chef_Kate
Preheat oven to 300°F (149°C)
- vegetable cooking spray
- 1/2 cup (125 g) canned solid-pack pumpkin
- 1 small ripe banana, 4 ounces (120 g)
- 1/2 cup (120 ml) 1% milk
- 1 tablespoon (15 ml) granulated brown sugar
- 1/2 teaspoon (2.5 ml) pumpkin pie spice
- 1/4 teaspoon (1.25 ml) salt
- 1 large egg yolk
- 2 tablespoons (30 ml) raisins
Indian Lemon Chicken
By Chef_Kate
Put the ginger, garlic, and water in a food processor or blender
- 2 1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped
- 2 cloves garlic, peeled
- 1/4 cup (60 ml) water
- vegetable cooking spray
- 1 tablespoon (15 ml) canola oil
- 4 4-ounce (120 g) boneless and skinless chicken thighs
- 1/2 cup (30 g) chopped cilantro (fresh coriander)
- 1 jalapeño or serrano chile pepper, seeded and minced
- 1 1/2 teaspoons (7.5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) coriander seed
- 1/4 teaspoon (1.25 ml) ground turmeric
- 1/2 teaspoon (2.5 ml) salt (optional)
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon (5 ml) grated lemon zest
Fruit-Filled Puff Pancakes
By Chef_Kate
1. Preheat oven to 400 degree F
- Nonstick cooking spray
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 2 tablespoons all-purpose flour
- 2 tablespoons fat-free milk
- 2 teaspoons cooking oil
- Dash salt
- 1 tablespoon reduced-sugar orange marmalade
- 1 tablespoon orange juice or water
- 1 small banana, sliced
- 1/2 cup sliced fresh strawberries or fresh blueberries
Dilled Mushroom Blintzes with Sour Cream
By Chef_Kate
To make the crepes batter: Place the milk, eggs, and salt (if using) in a blender or food processor fitted with the...
- crepes
- 3 cups (708 ml) skim milk
- 4 large eggs
- 1/2 teaspoon ( 2.5ml) salt (optional)
- 2 cups (250 g) unbleached flour
- butter-flavored cooking spray
- mushroom filling
- refrigerated butter flavored cooking spray
- 2 teaspoons (10 ml) canola oil
- 2 cups, about 10 ounces (315 g), finely chopped onions
- 1 1/2 pounds (750 g) mixed fresh mushrooms, chopped coarsely
- 2 teaspoon minced garlic
- 5 tablespoons (15 g) chopped fresh dill
- 3-4 tablespoons (45-60 g) unbleached flour
- freshly ground pepper, to taste
- 1/4 cup( 60 ml) Madeira or sherry
- 1/2 to 2/3 cup (120-160 ml) 98% fat free, no-salt-added canned chicken broth
- fat-free sour cream
- extra dill, garlic powder, chives, or horseradish for garnish
Greek Onion and Squash Pie
By Chef_Kate
Preheat oven to 375°F (190°C)
- olive oil cooking spray
- 1 8-ounce (240 g) onion, chopped
- 1/2 pound (240 g) zucchini, grated
- 1/2 pound (240 g) summer squash, grated
- 3 ounces (80 ml) liquid egg substitute
- 1/3 cup crumbled low-fat feta cheese, about 1 ounce (30 g)
- 1 tablespoon (9 g) all-purpose flour
- 3 tablespoons 30 g) chopped fresh oregano or 1 tablespoon (15 ml) crushed dried
- 8 sheets phyllo dough
Stuffed Greek Chicken Breasts
By Chef_Kate
Remove all visible fat from chicken, rinse and pat dry
- 4 5-ounce (150 g) boneless, skinless chicken breast halves
- 4 water-packed canned artichoke hearts, minced
- 1/4 cup (40 g) minced onion
- 1 teaspoon (5 ml) crushed dried oregano, preferably Greek
- salt (optional)
- freshly ground pepper
- 1 tablespoon (15 ml) olive oil
- 1 cup (240 ml) fat-free no-salt-added canned chicken broth
- 1/4 cup (60 ml) + 1 1/2 tablespoons (22.5 ml) fresh lemon juice
- 4 slices lemon
- 2 teaspoons (10 ml) cornstarch
- chopped parsley for garnish
Toasted Walnut Waffles
By Chef_Kate
1. Prepare Blueberry Sauce
- 1 recipe Blueberry Sauce (see subrecipe)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup toasted coarsely ground walnuts
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 egg whites
- 2-1/4 cups buttermilk
- 2 tablespoons cooking oil
Chicken and Pesto Rolls
By Chef_Kate
One at a time place the chicken halves between two pieces of waxed paper
- 8 skinless, boneless, chicken breasts halves , about 5 ounces (150 g) each
- cheesecloth
- salt (optional)
- freshly ground pepper
- 6 cups, (1,440 ml) 98% fat free, no-salt-added canned chicken broth
- basil for garnish
- Pesto
- 2/3 cup (156 ml) tightly packed basil leaves
- 3 scallions, white part and 1 inch (2.5 cm) green, chopped
- 1 clove garlic, cut into quarters
- 1 teaspoon (5 ml) dry-roasted sunflower seeds
- salt (optional)
- freshly grated pepper
- 3 to 4 teaspoons (15 to 20 ml) 98% fat free, no-salt-added canned chicken broth
- 1 tablespoon (15 g) grated Parmesan cheese
- 3 tablespoons (45g) dried unseasoned bread crumbs
Chicken with Pesto and Mozzarella Cheese
By Chef_Kate
This would be very good with fresh mozzarella
- 4 5-ounce (150 g) skinless, boneless, skinless breasts
- 1 1/2 teaspoons (7.5 ml) store bought pesto
- 1 ounce (30 g) skim milk mozzarella cheese, sliced into 8 thin strips
- olive oil cooking spray
Thai Lemongrass and Basil Chicken
By Chef_Kate
Boil the beans in water until crisp cooked
- 1 pound (480 g) green Chinese long beans, trimmed and cut into 2-inch (5 cm) pieces; or young green beans, trimmed and cut into 1 1/2 -inch (3.75 cm) pieces
- 2 teaspoons (10 ml) peanut oil
- 1 1/4 pounds (600 g) boneless, skinless chicken breasts, all fat removed, cut crosswise into thin strips
- 1 medium onion, thinly sliced, rings separated
- 4 large garlic cloves, minced
- 2 stalks lemongrass, tough outer leaves removed, 4 inches (10 cm) of each stalk minced
- 3 tablespoons (45 ml) Thai fish sauce
- 1 packet one-to-one sugar substitute
- 1 1/2 teaspoons (7.5 ml) ground coriander
- 1 teaspoon (5 ml) turmeric
- 1/2 cup (120 ml) fat-free, no-salt-added canned chicken broth
- 2 tablespoons (30 ml) spicy oyster sauce
- freshly ground pepper to taste
- 2 cups cooked basmati rice (recipe follows)
- 1/4 cup (16 g) Thai basil leaves, or substitute opal or baby green basil