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Recipes
Lightened Sweet & Sour Chicken
By cserumga
364 calories per serving
- 1 pound boneless, skinless chicken thighs, fat trimmed, then cut into 3/4-inch pieces
- 6 teaspoons cornstarch
- 2 tablespoons lower-sodium soy sauce
- 1/3 cup ketchup
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1 8 ounce can pineapples chunks in juice, drained, juice reserved
- 2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 green bell pepper, cut into 3/4-inch pieces
Salmon Tacos with Latin Slaw
By cserumga
Cook's Country October/November 2014, page 16
- Cook's Country October/November 2014, page 16
Roasted Squash with Yogurt Sauce
By cserumga
Preheat the oven to 425 degrees
- 2 butternut squash with long, thin necks (2 lbs. each), trimmed
- 1/4 cup olive oil
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- Pinch cayenne
- 1/4 cup (packed) light brown sugar
- 1 cup plain yogurt
- 1 clove garlic, grated
Chicken-Corn Chili
By cserumga
Per serving: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 1
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded monterey jack or white cheddar cheese
- Sour cream and cornbread, for serving (optional)
Bacon-Cheese Biscuits
By cserumga
Preheat the oven to 425 degrees F
- 4 slices thick-cut bacon
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh chives
- 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
- 1 cup grated Colby or cheddar cheese
- 1 cup buttermilk
Lemony Herb Hummus
By cserumga
1. Combine water and lemon juice in bowl; set aside
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/4 cup tahini, stirred well
- 2 tablespoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas, rinsed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Pinch cayenne
- 4 teaspoons chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon lemon zest
Healthy Shrimp Piccata Pasta
By cserumga
1-1/4 cups equals 293 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 453 mg sodium, 37 g carbohydrate, ...
- 6 ounces uncooked spaghetti
- 2 shallots, chopped
- 1 tablespoon olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 jar (3 ounces) capers, drained
- 3 tablespoons lemon juice
- 1/2 teaspoon garlic powder
Lightened-Up Pasta Fagioli Soup
By cserumga
1-1/2 cups equals 276 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 379 mg sodium, 33 g carbohydrate, 8...
- 1 pound lean ground turkey
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, sliced
- 1 garlic clove, minced
- 3 cups water
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 tablespoon dried parsley flakes
- 2 teaspoons reduced-sodium beef bouillon granules
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cups shredded cabbage
- 1 cup fresh or frozen cut green beans (1-inch pieces)
- 1/2 cup uncooked elbow macaroni
Grill-Baked Potatoes with Chive Butter
By cserumga
In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until...
- 1 stick unsalted butter, softened
- 3/4 cup finely chopped chives, plus more for garnish
- 1/2 cup sour cream, plus more for serving
- 1 1/2 teaspoons kosher salt
- 1 teaspoons freshly ground pepper
- Four 10-ounce baking potatoes
Scallion-Lime Rice & Beans
By cserumga
Makes 4 servings, 300 calories per serving
- 1 cup long-grain brown rice
- 2 cups chicken or vegetable stock
- 1 teaspoon lime zest
- 5 scallions, minced
- 1 1/2 teaspoons peanut oil
- 1 clove garlic, minced
- 1 15 ounce can pinto beans, rinsed
- 2 teaspoons fresh lime juice
- 3 tablespoons chopped cilantro