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Recipes

Puff Pastry Salmon Bundles

Puff Pastry Salmon Bundles

By

Preheat oven to 400 degrees F

  • 8 fresh asparagus spears
  • 4 hard-cooked eggs, lightly mashed
  • 1 tablespoon red onion, diced
  • 3 tablespoons chopped fresh dill, divided
  • 1/2 (250 g) package PHILADELPHIA Cream Cheese, divided
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 frozen pre-rolled puff pastry sheet (13x20 cm)
  • 4 (4 ounce) fillets sockeye salmon, skin removed
  • 1 egg, for egg wash
  • 2/3 cup chicken broth
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
4.4/5 (9 Votes)

Crustless Tomato Pie

Crustless Tomato Pie

By

Easy-peasy and really good!

  • 1/2 C milk
  • 1 T cornstarch
  • 1 15-oz container ricotta cheese
  • 4 large eggs
  • 1/2 C chopped basil
  • 1/2 C grated parmesan cheese
  • 1/4 C sliced green onions
  • 1/2 tsp salt
  • 1 pound tomatoes
0/5 (0 Votes)

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

By

Theresa Marquez, Cooking Light NOVEMBER 2003

  • 1 1/3 cups fat-free, less-sodium chicken broth
  • 1 cup canned chopped green chiles, drained
  • 1 cup chopped onion
  • 1 cup fat-free sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
  • 1 garlic clove, minced
  • Cooking spray
  • 24 (6-inch) corn tortillas
  • 4 cups shredded cooked chicken breast (about 1 pound)
  • 2 cups (8 ounces) finely shredded sharp cheddar cheese
4.5/5 (20 Votes)

Mixed Greens Salad with Hoisin-Sesame Vinaigrette

Mixed Greens Salad with Hoisin-Sesame Vinaigrette

By

Deb Wise, Cooking Light SEPTEMBER 2013

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons finely chopped green onions
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons hoisin sauce
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon kosher salt
  • 6 cups torn mixed romaine lettuce leaves
  • 1 cup trimmed snow peas, sliced diagonally
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup fresh cilantro
  • 1 tablespoon toasted sesame seeds
4.4/5 (9 Votes)

Corn Fritter Casserole

Corn Fritter Casserole

By

Preheat oven to 375°. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth

  • 3 tablespoons butter, softened
  • 3 large egg whites
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 1 (15 1/4-ounce) can whole-kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • 1/4 teaspoon black pepper
  • Cooking spray
4.5/5 (15 Votes)

Stuffed Chicken and Herb Gravy with Creamy Polenta

Stuffed Chicken and Herb Gravy with Creamy Polenta

By

Tiffany Vickers Davis and Robin Bashinsky, Cooking Light JANUARY 2014

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 very thin prosciutto slices (about 1/2 ounce), halved
  • 4 (2/3-ounce) slices reduced-fat provolone cheese
  • 1 tablespoon canola oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock (such as Swanson), divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh tarragon
  • 2 cups 1% low-fat milk
  • 1/3 cup water
  • 1/2 cup uncooked polenta
  • 1/4 teaspoon kosher salt
4.5/5 (4 Votes)

Thai Red Curry Shrimp

Thai Red Curry Shrimp

By

Laraine Perri, Cooking Light JUNE 2010

  • 1 3/4 cups water
  • 1 cup uncooked jasmine rice
  • 2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons dark brown sugar
  • 1 red bell pepper, seeded and thinly sliced
  • 2 teaspoons fresh lime juice
4.7/5 (9 Votes)

Loaded Potato Soup

Loaded Potato Soup

By

1. Pierce potatoes with a fork

  • 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
4.2/5 (17 Votes)

Lemon-Tarragon Crab Cakes

Lemon-Tarragon Crab Cakes

By

Mary Drennen, Cooking Light MAY 2013

  • 1 1/4 cups fresh breadcrumbs, toasted
  • 1/4 cup minced shallots
  • 1/4 cup chopped green onions
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 pound lump crabmeat, shell pieces removed
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 teaspoon olive oil
4.4/5 (12 Votes)

Spicy Chicken Cakes with Horseradish Aioli

Spicy Chicken Cakes with Horseradish Aioli

By

Place bread in food processor; pulse until coarse crumbs

  • Cakes:
  • 2 slices whole wheat bread
  • 1 lb skinless, boneless chicken breast
  • 1/4 C chopped chives
  • 3 T low fat mayo
  • 1 tsp Cajun seasoning
  • 1/4 tsp salt
  • 2 large egg whites
  • 2 tsp canola oil
  • Aioli:
  • 1 T low fat mayo
  • 2 tsp prepared horseradish
  • 1 tsp minced garlic
  • 1/8 tsp salt
0/5 (0 Votes)