Gvcathy's profile page
Recipes
Chicken Curry Skillet with Rice Noodles
By gvcathy
1. Soak rice noodles according to package directions; drain
- 8 ounces wide rice noodles, broken
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 16 ounce package frozen green bean or sugar snap pea stir-fry vegetables, thawed
- 1 14 ounce can unsweetened lite coconut milk
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2- 1 teaspoon red curry paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup snipped fresh basil
Butternut Soup with Coconut Milk
By gvcathy
Naomi Duguid, Cooking Light APRIL 2013
- 1 tablespoon olive oil
- 1/2 cup thinly sliced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 2 cups water
- 1/2 cup canned coconut milk
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 (12-ounce) packages fresh cubed butternut squash
- 1 tablespoon fresh lime juice
- Ground red pepper (optional)
- Cilantro leaves (optional)
Beef and Vegetable Potpie
By gvcathy
Try topping with mashed potatoes instead of using the bread dough crust
- 1 tablespoon olive oil, divided
- 1 pound ground sirloin
- 2 cups chopped zucchini
- 1 cup prechopped onion
- 1 cup chopped carrot
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooking spray
- 1 (11-ounce) can refrigerated soft breadstick dough
Cantonese-Style Grilled Pork
By gvcathy
Violet Oon, Cooking Light JULY 2010
- 1 pound boneless pork shoulder, trimmed
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 1 tablespoon Shaoxing (Chinese cooking wine) or dry sherry
- 2 teaspoons mirin (sweet rice wine)
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove, minced
- Cooking spray
Creamy Chicken Quinoa and Broccoli Casserole
By gvcathy
Preheat the oven to 400 degrees Fahrenheit and generously grease a 9 by 13-inch baking dish
- 2 cups reduced sodium chicken broth
- 1 cup milk
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (like Emeril’s Essence, or any basic blend)
- 1/4 cup shredded Gruyère cheese (any kind will work)
- 3 cups fresh broccoli florets
Shrimp and Grits
By gvcathy
Genevieve Ko, Health JANUARY 2014
- 1 cup whole milk
- Salt and pepper
- 1 cup yellow whole-grain cornmeal
- 2 strips bacon
- 2 red and/or orange bell peppers, seeded and sliced
- 4 scallions, thinly sliced
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon hot cayenne pepper sauce
- 1/4 cup grated Parmesan
Glazed Chicken with Almond Quinoa
By gvcathy
Kimberly Holland, Cooking Light DECEMBER 2013
- 1 1/2 cups water
- 1 cup uncooked quinoa
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup chopped green onions
- 3 tablespoons white wine vinegar, divided
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lemon juice
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/3 cup unsalted chicken stock (such as Swanson)
- 1/3 cup red pepper jelly
Beef Daube Provençal
By gvcathy
Lia Huber, Cooking Light OCTOBER 2013
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup lower-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Creamy Chicken Enchiladas - Recipe.com
By gvcathy
If people ask you for the recipe, don't be surprised
- 1 pound ground chicken
- 1 10 ounce package frozen chopped spinach, thawed and well drained
- 1/2 cup thinly sliced green onions
- 2 8 ounce carton light dairy sour cream
- 1/2 cup plain yogurt
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 cup milk
- 2 4 ounce can diced green chile peppers, drained
- 12 flour tortillas
- 2/3 cup shredded Monterey Jack or cheddar cheese
- Snipped fresh cilantro (optional)
- Salsa and/or thinly sliced green onions (optional)
Chicken Enchiladas
By gvcathy
Julianna Grimes, Cooking Light OCTOBER 2013
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon whole black peppercorns
- 5 garlic cloves, crushed
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 celery stalk, coarsely chopped
- 1 large carrot, peeled and cut into 1/2-inch pieces
- 1 jalapeño pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7-ounce) can salsa verde
- 1/4 cup heavy whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces 1/3-less-fat cream cheese, softened
- 12 (6-inch) corn tortillas
- Cooking spray
- 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)