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Recipes
Little Quinoa Patties
By gvcathy
Combine the quinoa, eggs, and salt in a medium bowl
- 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
- 4 large eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup/.5 oz /15 g finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter
Mushroom Frittata
By gvcathy
1. Preheat oven to 350°. 2
- 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
- 1/4 teaspoon freshly ground black pepper
- 8 large eggs
- 1/2 teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil, divided
- 1 (8-ounce) package sliced mushrooms
- 3/4 cup chopped green onions
- 1/3 cup chopped fresh basil
- 2 cups baby arugula
- 2 teaspoons lemon juice
Cider-Braised Cabbage
By gvcathy
Carolyn Tesini, Cooking Light JANUARY 2014
- 1 tablespoon canola oil
- 2 cups sliced onion
- 8 cups sliced green cabbage
- 1 cup hard cider or regular cider
- 2 tablespoons whole-grain mustard
- 1/4 teaspoon salt
- 1 tablespoon cider vinegar
Chicken-Broccoli Mac and Cheese with Bacon
By gvcathy
Ann Taylor Pittman, Cooking Light MAY 2014
- 6 ounces uncooked large or regular elbow macaroni
- 3 cups prechopped broccoli florets
- 3 bacon slices, coarsely chopped
- 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon kosher salt, divided
- 1 tablespoon minced fresh garlic
- 1/8 teaspoon ground turmeric
- 1 1/4 cups 1% low-fat milk
- 1 cup unsalted chicken stock (such as Swanson)
- 1/4 cup plus 1 teaspoon all-purpose flour
- 5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)
Roasted Asparagus with Balsamic Browned Butter
By gvcathy
David Bonom, Cooking Light SEPTEMBER 2007
- 40 asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Cracked black pepper (optional)
- Grated lemon rind (optional)
Lighter Cheesy Tuna Noodle Casserole (without Canned Cream Soup)
By gvcathy
Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions but on...
- 12 oz. dry pasta, shape of your choice (I used large macaroni)
- 1 cup diced onion
- 3 stalks celery, diced
- 3 med carrots, peeled and diced ( or one cup frozen cut carrots)
- 2 cups sliced, raw button mushrooms
- 1 cup frozen peas
- 1 clove garlic, minced
- 1/2 tsp. dried thyme
- 6 TBS unsalted butter
- 1/4 cup + 2 TBS all purpose flour
- 4 cups skim or 1% milk
- 1 cup low sodium, nonfat chicken broth
- 1 tsp. kosher salt ( or more or less to your liking)
- 1/2 tsp. fresh ground pepper
- 2 tsp. Dijon mustard
- 1 cup of shredded reduced fat sharp cheddar cheese
- 2-5 oz. cans of albacore tuna packed in no liquid or in water, drained, and flaked apart
- 15 buttery-type crackers, crushed
Creamy Basil-Mint Zucchini Soup
By gvcathy
In a large saucepan over high heat, combine the broth, zucchini and herbs
- 3 cups low-sodium chicken or vegetable broth
- 2 pounds zucchini (about 4 small), sliced into 1/2-inch rounds
- 1 tablespoon chopped fresh basil, plus leaves for garnish
- 2 tablespoons chopped fresh mint
- 1/2 cup ricotta cheese
- Salt and freshly ground pepper, to taste
Asian Meatballs
By gvcathy
All You DECEMBER 2012
- 1 1/2 pounds ground pork
- 1 tablespoon finely chopped fresh ginger
- 1/3 cup water chestnuts, finely chopped
- 1/2 small onion, finely chopped
- 1/2 small jalapeño, seeded, finely chopped (about 2 Tbsp.)
- 2 tablespoons chopped fresh cilantro
- 3 cloves garlic, finely chopped (about 1 Tbsp.)
- 2 tablespoons low-sodium soy sauce
- 1/2 cup fresh bread crumbs
- 1 large egg, beaten
- 1 teaspoon finely chopped jalapeño (seeds removed)
- 3 cloves garlic, finely chopped (about 1 Tbsp.)
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped fresh ginger
- 1/2 cup barbecue sauce
- 1/2 cup duck sauce
- 1/2 cup sweet and sour sauce
- 1/4 cup hoisin sauce
- 1/4 cup low-sodium chicken broth
- 4 scallions, white and light green parts, thinly sliced (about 1/3 cup)
Salmon Cakes with Dill Mustard Sauce
By gvcathy
In a small saute pan over medium-high heat, heat 2 teaspoons of the oil
- 2 tablespoons plus 2 teaspoons olive oil (divided)
- 1 stalk celery, finely diced
- 1/2 cup diced onion
- 1/2 cup diced orange bell pepper
- 1 1/2 cups cooked salmon, flaked
- 1 1/2 cups panko breadcrumbs
- 2 large eggs, beaten
- 1/2 teaspoon hot sauce
- 2 tablespoons chopped fresh dill, divided
- Salt and freshly ground pepper
- 1/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice
- 2 teaspoons Dijon mustard
Cheesy Chicken Enchiladas
By gvcathy
Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe
- 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