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Recipes
Loaded Potato Soup
By gvcathy
Cooking Light NOVEMBER 2012
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
- 4 teaspoons thinly sliced green onions
Pulled Chicken Sandwiches
By gvcathy
David Bonom, Cooking Light OCTOBER 2013
- Remaining ingredients:
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- Cooking spray
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 8 (1 1/2-ounce) hamburger buns, toasted
- 16 hamburger dill chips
Portabello Mushrooms with Creamy Spinach-Artichoke Filling
By gvcathy
Position a rack in the center of the oven and heat the oven to 450°F
- 3 Tbs. olive oil
- 3 medium cloves garlic, minced (1 Tbs.)
- 4 medium portabello mushrooms, stemmed, gills removed
- Kosher salt
- Freshly ground black pepper
- 4 oz. cream cheese, softened
- 3 Tbs. mayonnaise
- 1-1/2 tsp. fresh thyme
- 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
- 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
- 1/2 cup fresh breadcrumbs or panko
- 1/3 cup finely grated Parmigiano-Reggiano
Soba Noodles with Chicken and Vegetables
By gvcathy
Amy Sokol, San Antonio, Cooking Light JULY 2009
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 (12-ounce) package soba (buckwheat noodles)
- 1 tablespoon canola oil
- 1 teaspoon minced garlic
- 1 teaspoon grated peeled fresh ginger
- 1 pound chicken breast tenders, cut into bite-size pieces
- 2 large zucchini, cut into julienne strips (about 2 cups)
- 1 large carrot, cut into julienne strips
- 1 tablespoon sesame seeds, toasted
Quiche Lorraine
By gvcathy
one of our family's favorites!
- 1 - 9 " unbaked pie shell
- 8 - 10 slices bacon, diced
- 1/2 lb. swiss cheese, shredded
- 1 T flour
- 1/2 tsp salt
- 3 eggs, beaten
- Dash nutmeg (1/8 tsp)
- 1-3/4 Cup milk
Salmon with Hoisin Glaze
By gvcathy
Laura Zapalowski, Cooking Light AUGUST 2009
- 2 tablespoons hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon dark sesame oil
- 4 (6-ounce) skinless wild salmon fillets
- Cooking spray
- 1 teaspoon sesame seeds
- Lemon rind strips (optional)
Asian Stir-Fry Quinoa Bowl
By gvcathy
Robin Bashinsky, Cooking Light SEPTEMBER 2014
- 8 ounces extra-firm tofu
- 2 tablespoons toasted sesame oil, divided
- 1 cup (1-inch) slices green onions
- 1 tablespoon minced fresh ginger
- 5 ounces thinly sliced shiitake mushroom caps
- 5 garlic cloves, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons lower-sodium soy sauce, divided
- 2 tablespoons rice vinegar, divided
- 1/4 teaspoon kosher salt
- 2 cups cooked quinoa
- 2 cups thinly sliced napa cabbage
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon sugar
Quick Quinoa Meatballs
By gvcathy
Jessica Goldman Foung, Reprinted from Sodium Girl's Limitless Low-Sodium Cookbook by Jessica Goldman Foung
- 1/2 cup washed quinoa
- 1 pound ground pork
- 1/2 cup diced shallot
- 4 garlic cloves, smashed
- 2 large eggs
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cinnamon
Hoisin Pork with Napa Cabbage
By gvcathy
In a large bowl, season the pork with 1/2 tsp
- 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
- 1 tsp. kosher salt; more to taste
- 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
- 2 Tbs. soy sauce
- 1 Tbs. balsamic vinegar
- 3 Tbs. canola or peanut oil
- 2 tsp. minced garlic
- 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
- 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
- 1/4 cup thinly sliced fresh chives
Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons
By gvcathy
Position a rack in the center of the oven and heat the oven to 350°F
- 1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 5 Tbs. all-purpose flour
- 4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
- 1 Tbs. extra-virgin olive oil
- 2 large leeks (white and light-green parts only), halved and thinly sliced
- 2 medium carrots, cut into 1-inch pieces
- 2 medium ribs celery, chopped
- 1 cup dry white wine, such as Sauvignon Blanc
- 6 cups lower-salt chicken broth
- 2/3 cup pearl barley
- 3 dried bay leaves
- 1 Tbs. finely chopped fresh sage
- 1 tsp. freshly grated nutmeg
- 1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup half-and-half
- 3 oz. blue cheese, crumbled (about 3/4 cup)
- 3 Tbs. finely chopped walnuts
- 18 (1/2-inch-thick) baguette slices