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Recipes
Cucumber, Black Olive, and Mint Salad
By gvcathy
Combine cucumber, olives, mint, lemon juice, olive oil, and pepper
- 2 cups thinly sliced English cucumber
- 1/4 cup chopped pitted kalamata olives
- 3 tablespoons chopped fresh mint
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
Apple Salad with Mustard Dressing
By gvcathy
Adam Hickman, Cooking Light JANUARY 2014
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon minced shallot
- 2 teaspoons whole-grain Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups thinly sliced Fuji apple
- 1 (5-ounce) package mixed spring greens
Grilled Chicken with Curried Couscous, Spinach, and Mango
By gvcathy
It’s amazing how just a teaspoon of curry powder can make a dish so aromatic
- 5 Tbs. plus 1 tsp. extra-virgin olive oil
- 1 Tbs. thinly sliced shallot
- 1 tsp. curry powder
- 3 Tbs. white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves (6 to 7 oz. each)
- 1 cup whole-wheat couscous
- 1 small firm-ripe mango, cut into 1/2-inch dice
- 1/4 cup slivered almonds, toasted
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 2 oz. baby spinach (2 lightly packed cups)
Bistro Salad
By gvcathy
Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 4 large eggs
- 1 head frisée (6 ounces), cut into 1-inch pieces
- 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Mushroom and Provolone Patty Melts
By gvcathy
Cooking Light SEPTEMBER 2010
- 1 pound 93% lean ground beef
- Cooking spray
- 1 tablespoon olive oil, divided
- 1/4 cup thinly sliced onion, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 (8-ounce) package presliced cremini mushrooms
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup dark lager beer
- 8 (1.1-ounce) slices rye bread
- 4 (0.67-ounce) slices reduced-fat provolone cheese
Key Lime Pie
By gvcathy
Sidney Fry, MS, RD, Cooking Light JULY 2013
- 1 cup graham cracker crumbs
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1 ounce premium white chocolate, grated or finely chopped
- 2 tablespoons butter, melted and cooled
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup fresh Key lime juice or fresh lime juice
- 1/2 teaspoon grated lime rind
- 3 large egg yolks
- 1 (14-ounce) can fat-free sweetened condensed milk
- 3/4 cup frozen fat-free whipped topping, thawed
Thai Curry Turkey Burgers
By gvcathy
Aromatic Thai curry paste mixed into the meat gives these turkey burgers a flavorful kick; look for it in the Asia...
- 1-1/4 lb. ground turkey (not ground turkey breast)
- 2 Tbs. red or green Thai curry paste
- Kosher salt and freshly ground black pepper
- Vegetable oil, for the grill
- 1 medium lime
- 2/3 cup mayonnaise
- 3/4 cup thinly sliced seedless cucumber
- 1/4 cup fresh cilantro leaves
- 1 small shallot, thinly sliced
- 1 Tbs. seasoned rice vinegar
- 4 sesame seed hamburger buns
- Sliced tomato, for serving
Roasted Butternut Squash and Bacon Pasta
By gvcathy
Whip up this outstanding pasta and squash casserole for an easy family meal
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups (1-inch) cubed peeled butternut squash $
- Cooking spray
- 6 sweet hickory-smoked bacon slices (raw) $
- 1 cup thinly sliced shallots
- 8 ounces uncooked mini penne (tube-shaped pasta)
- 1/4 cup all-purpose flour
- 2 cups 2% reduced-fat milk $
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
Salisbury Steak with Mushroom Gravy
By gvcathy
SaBrina Bone, Cooking Light DECEMBER 2010
- 1/3 cup grated onion, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 pound ground sirloin
- Cooking spray
- 1 tablespoon butter
- 8 ounces cremini mushrooms, quartered
- 1/3 cup dry red wine
- 1 1/4 cups fat-free, lower-sodium beef broth
- 1 tablespoon cornstarch
- 1 teaspoon red wine vinegar
Chicken Tostadas and Avocado Dressing
By gvcathy
Vanessa Pruett, Cooking Light SEPTEMBER 2011
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons fat-free, lower-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons canola oil
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/2 ripe peeled avocado
- 1 1/2 tablespoons canola oil, divided
- 4 (6-inch) flour tortillas
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1 cup shredded iceberg lettuce
- 1/2 cup chopped tomato
- 1/4 cup (1 ounce) crumbled queso fresco