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Recipes
Hot Mulled Cider (CL)
By goldens64
Mary Lou Heiss, Green Tea, Cooking Light OCTOBER 2006
- 4 cups apple cider
- 1/4 cup fresh orange juice
- 10 black peppercorns
- 6 whole cloves
- 5 whole white cardamom pods, crushed
- 4 star anise
- 3 (1/4-inch) thick lemon slices
- 3 cinnamon sticks
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
Southwestern-Style Shrimp Taco Salad (CL)
By goldens64
Margee Berry, Trout Lake, Washington, Cooking Light MAY 2010
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional)
Irish Cream Brownies (CL)
By goldens64
Ann Pittman, Cooking Light OCTOBER 2006
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semisweet chocolate chips
- 1/4 cup butter
- 1 cup sugar
- 1/2 cup egg substitute
- 1/4 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- Cooking spray
Artichoke, Spinach, and Feta Stuffed Shells - CL
By goldens64
Krista Montgomery, M.S., R
- 1 teaspoon dried oregano
- 1/4 cup chopped pepperoncini peppers
- 1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 cup (4 ounces) shredded provolone cheese, divided
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1/4 teaspoon freshly ground black pepper
- 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 garlic cloves, minced
- 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
- Cooking spray
Chicken, Spinach, and Mushroom Crepes (CL)
By goldens64
Cynthia Nims, Cooking Light JUNE 2006
- Cooking spray
- 1 cup thinly sliced onion
- 1 (8-ounce) package presliced mushrooms
- 3 cups chopped cooked chicken breast
- 1/2 cup sliced green onions
- 3/4 teaspoon salt, divided
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups 2% reduced-fat milk
- 1/4 teaspoon black pepper
- 10 Basic Crepes
- 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Blueberry Cream Coffee Cake - Gooseberry Patch
By goldens64
Blend together 2/3 cup sugar and butter until light and fluffy
- Butter
- 2/3 cup plus 2 tbsp. Sugar, divided
- 1/4 cup butter, softened
- 1 Egg
- 1 tsp. lemon extract
- 1 cup plus 3 tbsp. all-puprose Flour, divided
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 tsp. cinnamon, divided
- 1/2 cup Milk
- 4 ounces Cream Cheese, cubed
- 1 cup Blueberries
- 1 Tablespoon cold Butter
Spicy Pork Parmesan Cutlets (CL)
By goldens64
Marge Perry, Cooking Light JANUARY 2007
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons flour
- 3/4 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil, divided
- Cooking spray
- 1 cup vertically sliced onion (about 1 medium)
- 3 garlic cloves, thinly sliced
- 1 cup tomato-and-basil pasta sauce
- 1/4 teaspoon crushed red pepper
- 3 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese
Shrimp Caesar Salad (CL)
By goldens64
Elisa Bosley, Cooking Light MAY 2007
- 2 tablespoons light mayonnaise
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/8 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 3/4 cup fat-free seasoned croutons
- 2 tablespoons grated Parmesan cheese
- 1 1/2 pounds medium shrimp, cooked and peeled
- 1 (10-ounce) package chopped romaine lettuce
- 3 tablespoons pine nuts, toasted
- Chopped fresh chives (optional)
Chocolate Angel Food Shortcakes
By goldens64
Preheat oven to 375˚. In a large bowl, combine egg whites, cream of tartar, and salt
- 12 egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- 1 teaspoon almond extract
- 1 cup confectioners’ sugar
- 1 cup cake flour*
- 1/4 cup unsweetened cocoa powder
- 2 cups quartered fresh strawberries
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 1 tablespoon almond liqueur
- Sweetened whipped cream
- Garnish: chopped fresh mint
Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce (CL)
By goldens64
Billy Strynkowski, Cooking Light DECEMBER 2005
- Cooking spray
- 1/4 cup minced white onion
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup water
- 1/2 cup sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons butter
- 2 (1-pound) pork tenderloins, trimmed
- 1 tablespoon black peppercorns, crushed
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt