Gvcathy's profile page
Recipes
Mexican Chicken Casserole
By gvcathy
Cooking Light DECEMBER 1998
- 1 cup fat-free, less-sodium chicken broth
- 2 (4.5-ounce) cans chopped green chiles, divided
- 1 3/4 pounds skinned, boned chicken breasts
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup evaporated skim milk
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/4 cup (2 ounces) tub-style light cream cheese
- 1 (10-ounce) can enchilada sauce
- 12 (6-inch) corn tortillas
- Cooking spray
- 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 1 ounce tortilla chips, crushed (about 6 chips)
Creamy, Light Potato Soup
By gvcathy
Sidney Fry, MS, RD, Cooking Light JANUARY 2013
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1 teaspoon chopped fresh thyme
- 5 garlic cloves, chopped
- 1 pound cubed peeled baking potato (about 2)
- 1 pound cubed Yukon gold potato (about 4)
- 5 cups unsalted chicken stock (such as Swanson)
- 1 teaspoon kosher salt, divided
- 1 bay leaf
- 1 pound cauliflower, cut into florets (about 1/2 head)
- 3/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 1/2 cups 2% reduced-fat milk
- 3/4 cup chopped green onions, divided
- 1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream
- 2 ounces grated sharp cheddar cheese (about 1/2 cup)
- 4 slices center-cut bacon, cooked and crumbled
Baked Tomatoes with Quinoa, Corn, and Green Chiles
By gvcathy
Adam Hickman, Cooking Light JUNE 2012
- 2 poblano chiles
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt, divided
- 3/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 6 large ripe tomatoes (about 4 pounds)
- 1 cup uncooked quinoa
- 1/4 cup water
- 4 ounces colby-Jack cheese, shredded (about 1 cup packed)
Spicy Asian Noodles with Chicken
By gvcathy
1. Heat 2 teaspoons oil in a small skillet over medium-high heat
- 1 tablespoon dark sesame oil, divided
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups chopped roasted skinless, boneless chicken breasts
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
- 2 tablespoons chopped dry-roasted peanuts
Sesame Pork Rice
By gvcathy
Elaine Magee, M.P.H., R.D
- 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
- 1 1/2 teaspoons bottled minced garlic, divided
- 1 teaspoon bottled ground fresh ginger, divided
- 1 tablespoon dark sesame oil, divided
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1/2 cup chopped green onions
- 1 tablespoon toasted sesame seeds
Sesame Turkey Cutlets with Israeli Couscous Pilaf
By gvcathy
Crisp pan-fried turkey cutlets offer a nice change of pace from chicken
- 1/2 cup vegetable oil
- 1-1/2 cups Israeli couscous
- 2 cups lower-salt chicken broth
- 1 cup fine, dry breadcrumbs
- 1 Tbs. sesame seeds
- 3/4 tsp. paprika
- 1/4 tsp. cayenne
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)
- 4 oz. feta, crumbled (1 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped red onion
- 4 lemon wedges
Hot Chocolate Fudge Cakes
By gvcathy
Diane Morgan, Cooking Light DECEMBER 2008
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2/3 cup unsweetened cocoa
- 5 teaspoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup egg substitute
- 1 1/2 teaspoons vanilla extract
- 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
- 2 tablespoons powdered sugar
Cheesy Chicken Enchiladas
By gvcathy
1. Preheat oven to 350°
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
Veggie Fried Rice-Stuffed Peppers
By gvcathy
Preheat oven to 375 degrees F
- 2 or 3 bell peppers cut in half vertically and deseeded (any color of pepper will work)
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 teaspoons minced fresh ginger
- 1/2 cup diced carrots
- 1 cup bite sized broccoli pieces
- 1/4 cup chopped green onions
- 3/4 cup chopped mushrooms
- 1/4 teaspoon salt
- 2 tablespoons soy sauce (or tamari to make it gluten-free)
- 1 1/2 tablespoons sesame oil
- 2 teaspoons rice vinegar
- 2 cups cooked white rice
- 1/3 cup cashew pieces
- 2 large eggs, whisked
Thai-Style Stir-Fried Chicken
By gvcathy
Cooking Light DECEMBER 2004
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 2 teaspoons red curry paste
- 1/8 teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 1/2 tablespoons vegetable oil, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup light coconut milk
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1 cup fresh bean sprouts
- 1/4 cup chopped fresh cilantro