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Recipes
Chicken Merlot with Mushrooms
By gvcathy
Good slow cooker meal
- 2-1/2 to 3 pounds boneless, skinless chicken thighs, trimmed of fat
- 12 oz fresh mushrooms, sliced
- 1 lg onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 3/4 C low-sodium chicken broth
- 1 (6 oz) can tomato paste
- 1/4 C Merlot, or any dry red wine, or additional chicken broth
- 2 T quick-cooking tapioca
- 2 T chopped fresh basil, or 1-1/2 tsp dried basil
- 2 tsp granulated sugar
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 C cooked noodles
Cauliflower with Warm Curry Dressing
By gvcathy
Hannah Klinger, Cooking Light NOVEMBER 2013
- 6 cups cauliflower florets (about 1 large head)
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 2 tablespoons grated peeled fresh ginger
- 1 teaspoon garam masala
- 3/8 teaspoon kosher salt
- 1/4 teaspoon ground coriander
Beef Filets with Mushroom Sauce and Parmesan Popovers
By gvcathy
Julianna Grimes, Cooking Light NOVEMBER 2010
- 1 cup fat-free milk
- 2 large eggs
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon kosher salt
- Cooking spray
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 1/2 ounce dried porcini mushrooms
- 2 cups boiling water
- 1 1/2 teaspoons olive oil
- 1/3 cup thinly sliced shallots
- 4 ounces sliced fresh cremini mushroom caps (about 2 cups)
- 2 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup pinot noir
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 6 (4-ounce) beef tenderloin steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Easy Cheesy Chicken Noodle Casserole
By gvcathy
Preheat oven to 400 degrees F
- 6 oz. NO YOLK® noodles, uncooked
- 1 TBS olive oil
- 2 ribs celery, chopped
- 3 medium carrots, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
- 32 oz. reduced sodium, fat free chicken broth (such as Kitchen Basics)
- 1/2 tsp. dried thyme leaves
- 1- 8 oz. package of reduced fat cream cheese, softened
- 1 cup reduced fat sharp cheddar cheese
- 1 TBS cornstarch, dissolved in 2 TBS water (slurry)
- 2 cups cubed cooked chicken breast (you can use rotisserie chicken or canned chicken or leftover chicken breast)
- For topping: 10 buttery crackers crushed into crumbs
Chicken and Rice Casserole
By gvcathy
Although the yellow and green squash give this one-dish meal a colorful appearance, you can use one or the other, i...
- Cooking spray
- 1 cup chopped onion
- 1 (8-ounce) bone-in chicken breast half, skinned
- 1/2 teaspoon black pepper, divided
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon butter
- 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
- 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
- 2 cups cooked long-grain white rice
- 1 teaspoon minced fresh rosemary
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups 2% reduced-fat milk
- 1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
- 1/4 teaspoon salt
Chicken and Dumplings
By gvcathy
Allison Fishman, Lighten Up, America! Oxmoor House, copyright 2013
- 1 (4-pound) whole chicken
- 10 cup water
- 4 cups unsalted chicken stock
- 1 tablespoon black peppercorns
- 3 celery stalks, coarsely chopped (about 6 ounces)
- 2 carrots, cut into 1-inch pieces (about 5 ounces)
- 2 bay leaves
- 1 onion, peeled and cut into wedges (about 10 ounces)
- 1/2 bunch fresh flat-leaf parsley (about 2 ounces)
- 3 tablespoons butter, divided
- 1 cup chopped onion
- 1/4 cup sliced celery
- 1 carrot, halved lengthwise and sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking soda
- 6 tablespoons nonfat buttermilk
- 1 tablespoon chopped fresh thyme
- 3 tablespoons chopped fresh flat-leaf parsley
Roasted Salmon with Mustard- Dill Glaze
By gvcathy
Directions Heat oven to 400°F
- 3 tablespoons mayonnaise
- 1 tablespoon each grainy mustard and chopped dill
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon lemon juice
- 4 ounce center-cut salmon fillets
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Chicken Enchilada Casserole
By gvcathy
Jill G. Melton, M.S., R.D
- Cooking spray
- 1 1/4 pounds skinned, boned chicken breast
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1/2 cup beer
- 1/4 to 1/2 teaspoon ground red pepper
- 1 (28-ounce) can whole tomatoes, drained and chopped
- 1/2 cup thinly sliced green onions
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 2 (4.5-ounce) cans chopped green chiles, drained
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 cups 1% low-fat milk
- 2 large egg whites, lightly beaten or 6 tablespoons egg substitute
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
- 6 (6-inch) corn tortillas, cut in half
- 1/2 cup fat-free sour cream
- 1/2 cup salsa
Roasted Cauliflower Soup
By gvcathy
1. Preheat oven to 450°. 2
- 8 cups cauliflower florets (about 1 large head) $$
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 4 thin slices prosciutto or other cured ham, chopped (about 1 1/2 ounces)
- 1 tablespoon unsalted butter, divided $
- 3/4 cup chopped yellow onion $
- 4 garlic cloves, chopped
- 4 cups unsalted chicken stock (such as Swanson)
- 1 cup water
- 1/2 cup half-and-half
- 1 ounce French bread baguette, torn
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons sliced almonds, toasted
Swiss Enchiladas
By gvcathy
Add a dash of cumin or paprika to the onions, if you'd like
- Cooking spray
- 1 1/2 cups chopped onion
- 2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
- 2 garlic cloves, minced
- 2 (4.5-ounce) cans diced green chiles, undrained
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 2 cups 2% reduced-fat milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 6 (8-inch) fat-free flour tortillas
- 2 cups (8 ounces) shredded Swiss cheese, divided