Chef_Kate's profile page
Recipes
Chinese Chicken Salad Rolls
By Chef_Kate
Mix the soy sauce, oil, vinegar and ginger in a bowl
- 2 tablespoons (30 ml) reduced-sodium soy sauce
- 1 teaspoon (5 ml) dark sesame oil
- 2 tablespoons (30 ml) rice vinegar
- 2 teaspoons (10 ml) grated peeled fresh ginger
- 1 pound (480 g) boneless chicken breasts, all fat removed
- vegetable cooking spray
- 1/2 teaspoon (2.5 ml) chili oil
- 1 large head of Boston or butter lettuce, or enough to get 18 to 20 large leaves
- 1/2 cup (24 g) cilantro leaves
- 1 cucumber, peeled, seeded and chopped
- 5 ounces (150 g) canned water chestnuts, drained and chopped
- 1/2 to 1 (2.5 to 5 ml) teaspoon chili and garlic sauce, depending on taste
- 2 teaspoons (10 ml) hoisin sauce
Slow Cooked Stuffed Cabbage Leaves
By Chef_Kate
Need to modify this for the Deep Covered Baker and microwave
- 12 to 14 large green cabbage leaves
- 1 1/4 pounds (480 g) ground turkey breast
- 1/4 cup (60 ml) egg substitute
- 1 small yellow onion, minced
- 1 large clove garlic, minced
- 1 large tart apple, such as Granny Smith, peeled, cored, and minced
- 1 cup (158 g) cooked white rice
- 1 tablespoon (8 g) dried dill weed
- 2 tablespoons (16 g) chopped flat-leaf parsley
- salt (optional)
- freshly ground pepper to taste
- Cooking Sauce
- 1 tablespoon (15 ml) olive oil
- 2 medium yellow onions, halved and thinly sliced
- 1 28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice
- 3 tablespoons (45 ml) fresh lemon juice
- 1 tablespoon (9 g) hot paprika
- 1 teaspoon (5 ml) Worcestershire sauce
Citrus Braised Chicken Breasts with Capers
By Chef_Kate
Rinse the chicken and pat dry
- 1 lb (120 g) skinless chicken breasts
- olive oil cooking spray
- 3 cloves garlic, minced
- 1 small onion, sliced very thin
- 1/2 teaspoon (2.5 ml) cumin
- 1/2 cup (120 ml) orange juice
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) orange zest
- freshly ground pepper
- 2 tablespoons (10 ml) capers
Grilled Citrus Chicken
By Chef_Kate
Rinse chicken beast halves and remove all visible fat
- 4 boneless, skinless chicken breast halves, about 5 ounces (150 g) each
- 2 large garlic cloves, minced
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1 teaspoon (5 ml) chili powder
- 1/8 teaspoon (0.6 ml) crushed red pepper flakes
Coeur á la Crème with Fresh Strawberries
By Chef_Kate
Using a food processor or electric mixer, combine the yogurt and ricotta cheese
- 2 cups (452 g) plain nonfat yogurt
- 2 cups (452 g) nonfat ricotta cheese
- grated zest of 1 lemon or orange
- 1/4 teaspoon (1.25 ml) vanilla extract
- 6 to 8 large fresh strawberries, stemmed and sliced
Berry Cobbler
By Chef_Kate
Try using Whole Wheat Pastry Flour instead of unbleached
- butter flavored cooking spray
- 1 cup (135 g) fresh berries, blue berries, raspberries, black berries or a combination
- 2 teaspoons (10 ml) grated orange rind
- 2 tablespoons (30 ml) sugar
- 2 tablespoon (30 ml) canola oil
- 1 large egg
- 1/2 cup (58 g) unbleached all-purpose flour
- 3/4 teaspoon (3.75 ml) baking powder
- 1/8 teaspoon (0.63 ml) salt
- 1/4 cup (60 ml) evaporated skim milk
Blackberry Crumble
By Chef_Kate
Preheat the oven to 425°F (220°C)
- Topping:
- refrigerated butter-flavored cooking spray
- 2 cups (288 g) fresh blackberries, rinsed and drained
- 1 teaspoon (5 ml) grated orange zest
- 2 packets sugar substitute
- 1 teaspoon (5 ml) granulated sugar
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground nutmeg
- 3 tablespoons (45 g) all-purpose flour
- 2 tablespoons (30 g) rolled oats
- 2 tablespoons (25 g) reduced-fat margarine
Spiced Irish Oatmeal
By Chef_Kate
1. In a 2-quart saucepan, combine the water, steel-cut oats, brown sugar, cinnamon, salt, allspice, and cloves or n...
- 3 cups water
- 1 cup steel-cut oats
- 1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon packed brown sugar*
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground allspice
- Dash ground cloves or ground nutmeg
- 3 cups fat-free milk
Very Veggie Soup
By Chef_Kate
Heat the oil in a large sauce pan over medium heat
- 1 tsp. olive oil
- 1 large onion, minced
- 2 garlic cloves, minced
- 2 carrots, diced
- 3 celery stalks, diced
- 1/2 cup diced zucchini
- 1/2 cup diced yellow squash
- 1 15-oz. can diced tomatoes
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/4 tsp. crushed red pepper
- 4 cups low-fat, reduced-sodium chicken broth
- 2 cups fresh kale or spinach, coarsely chopped
- Salt and pepper to taste
Chocolate Silk Mousse
By Chef_Kate
In a small bowl, sprinkle gelatin over water; allow to stand 2 minutes to soften
- 1 1/4 -ounce envelope unflavored gelatin
- 1/4 cup cold water
- 8 packets DiabetiSweet
- 1/3 cup unsweetened cocoa powder
- 3/4 cup nonfat (skim) milk
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons natural vanilla
- 2 tablespoons rum extract
- 1/2 cup frozen non-dairy whipped topping, thawed
- fresh strawberries (optional)