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Recipes
Roast Chicken with Balsamic Bell Peppers
By gvcathy
Ivy Manning, Cooking Light NOVEMBER 2012
- 5/8 teaspoon salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons olive oil, divided
- Cooking spray
- 2 cups thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Spinach Calzones with Blue Cheese
By gvcathy
Cooking Light MAY 1999
- 1 (10-ounce) can refrigerated pizza crust
- Cooking spray
- 4 garlic cloves, minced
- 4 cups spinach leaves
- 8 (1/8-inch-thick) slices Vidalia or other sweet onion
- 1 1/3 cups sliced cremini or button mushrooms
- 3/4 cup (3 ounces) crumbled blue cheese
Slow Cooked Barbecue Country-Style Ribs - Recipe.com
By gvcathy
1. Trim fat from ribs. Place ribs in a 4- or 5-quart slow cooker
- 4 1/2 - 5 pounds boneless pork country-style ribs
- 1 1/2 cups bottled barbecue sauce
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped celery (1 stalk)
- 2 tablespoons yellow mustard
- 1 tablespoon packed brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
Chicken Enchilada Casserole
By gvcathy
Julianna Grimes, Cooking Light MARCH 2011
- Cooking spray
- 4 bone-in chicken thighs, skinned
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper
- 9 (6-inch) corn tortillas
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Bacon, Arugula, and Shrimp Salad
By gvcathy
Elisa Bosley, Cooking Light AUGUST 2007
- 2 slices center-cut bacon
- 1 1/2 pounds peeled and deveined large shrimp
- 5 cups arugula leaves (about 2 1/2 ounces), or mixed greens
- 1 cup halved cherry tomatoes
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons balsamic vinegar
- 2 teaspoons extravirgin olive oil
- 1/4 teaspoon black pepper
Chicken and Broccoli Rice Bowl
By gvcathy
Robin Bashinsky, Cooking Light APRIL 2012
- 3 cups small broccoli florets
- 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green onions
- 3 ounces light processed cheese (such as Velveeta Light), cut into 1-inch pieces
- 2 tablespoons sliced almonds, toasted
- Sauteed Butter-Thyme Mushrooms
Tomato Basil Frittata
By gvcathy
Whisk eggs in large mixing bowl
- 6 Eggland's Best large eggs
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper or crushed red pepeper flakes
- 1 cup basil leaves, chopped
- 1/4 oregano leaves, chopped
- 1/3 cup grated Parmigiano-Reggiano cheese (additional for garnish, if desired)
- 3 cups sliced cherry or grape tomatoes
- 1/2 pound cooked spaghetti
- Nonstick cooking spray
Spinach & Artichoke Baked Pasta
By gvcathy
Ever been to a party where the golden, bubbly spinach-artichoke dip wasnt the first to go? Didnt think so
- 12 ounce(s) short pasta, such as orecchiette or mezzi rigatoni
- 1 tablespoon(s) olive oil
- 1 large onion, finely chopped
- Kosher salt and pepper
- 4 clove(s) garlic, finely chopped
- 3/4 cup(s) lowfat sour cream
- 4 ounce(s) lowfat cream cheese, at room temperature
- 1/2 cup(s) grated Parmesan (2 oz)
- 2 teaspoon(s) lemon zest
- 1 tablespoon(s) lemon juice
- 1 package(s) (10 oz) frozen leaf spinach, thawed and squeezed of excess moisture
- 1 can(s) (13.5 oz) can artichoke hearts, rinsed, squeezed of excess moisture and chopped
- 4 ounce(s) mozzarella, shredded (about 1 cup)
- NOTE: Add shredded chicken breast or thighs to make a complete meal.
Egg and Hash Brown Casserole
By gvcathy
his dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon a...
- 8 center-cut bacon slices
- 1 1/2 cups chopped onion
- 8 ounces sliced shiitake mushroom caps
- 3 garlic cloves, minced
- 2 cups shredded hash brown potatoes (such as Simply Potatoes)
- 1/4 cup no-salt-added chicken stock (such as Swanson)
- 5 cups fresh baby spinach
- 2 tablespoons thinly sliced fresh basil
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 ounces reduced-fat Swiss cheese, finely chopped
- Cooking spray
- 1/2 cup 1% low-fat milk
- 6 large eggs, lightly beaten
Zesty Broccoli Casserole
By gvcathy
Preheat oven to 375°. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; ...
- 3 (10-ounce) packages frozen broccoli florets, thawed
- Cooking spray
- 1 1/2 cups fat-free milk
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 cup fat-free mayonnaise
- 3/4 cup chopped onion (about 1/2 medium)
- 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
- 3/4 cup panko (Japanese breadcrumbs)
- 2 teaspoons butter, melted