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Recipes
Thai Shrimp Cakes
By gvcathy
Christine Burns Rudalevige, Cooking Light APRIL 2013
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1/4 cup minced unsweetened dried coconut, divided
- 2 tablespoons minced green onions
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons fish sauce
- 2 teaspoons Sriracha (hot chile sauce)
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon lime juice
- 1 large egg, lightly beaten
- 1 garlic clove, minced
- 8 ounces peeled and deveined shrimp, chopped
- 1 tablespoon olive oil
- 1 lime, quartered
Chicken and Couscous Salad
By gvcathy
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous
- DRESSING:
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 (5.7-ounce) box uncooked couscous
- 1 1/2 cups cubed cooked chicken (about 6 ounces)
- 1/2 cup thinly sliced green onions
- 1/2 cup diced radishes (about 3 large)
- 1/2 cup chopped seeded peeled cucumber
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons pine nuts, toasted
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons extravirgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Chicken Curry
By gvcathy
1. Melt buttere over low heat in a heavy saucepan
- 6 T butter
- 1/2 C chopped onion
- 6 T flour
- 1 T curry powder (or to taste)
- 1-1/2 tsp salt
- 1/4 tsp ground ginger
- 1-1/2 tsp sugar
- 2 C chicken broth
- 2 C milk
- 4 C shredded or cubed cooked chicken
- 1 tsp lemon juice
- 6 C cooked rice
Healthy Taco Salad
By gvcathy
Health MARCH 2014
- 4 cups salad greens
- 2 cups cooked quinoa (start with 2/3 cup dry; cook in 1 1/2 cups low-sodium chicken or vegetable broth)
- 1 15-oz. can pinto beans, drained and rinsed
- 1 cup chopped grilled or roasted skinless chicken, shredded, optional (if you leave it out, add an extra cup of beans)
- 2 bell peppers, any color, seeded and chopped
- 1 avocado, chopped
- 1/4 cup shredded sharp Cheddar
- 1 cup salsa
- 2 tablespoons chopped fresh cilantro
- Salt and pepper
- Hot sauce, optional
Balsamic-Glazed Chicken and Bell Pepper Sandwiches
By gvcathy
Lorrie Corvin, Cooking Light JULY 2005
- 4 teaspoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1 1/4 pounds chicken breast tenders
- 1/2 cup balsamic vinegar, divided
- 2 cups red bell pepper strips (about 2 medium)
- 2 cups vertically sliced onion (about 1 large)
- 2 (8-ounce) loaves focaccia bread, cut in half horizontally
- 4 ounces provolone cheese, thinly sliced
- 1/8 teaspoon black pepper
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
Perfect Poached Chicken Breasts
By gvcathy
Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until 3/4 inch thick
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 1/2 cup soy sauce
- 1/4 cup salt
- 2 tablespoons sugar
- 6 garlic cloves, smashed and peeled
Chicken with Brussels Sprouts and Mustard Sauce
By gvcathy
Robin Bashinsky, Cooking Light DECEMBER 2011
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Lemony, Fragrant Chicken Broth
By gvcathy
Delicious on its own or in recipes that call for broth
- 8 cups water
- 2 pounds skin-on, bone-in chicken leg quarters
- 3 stalks fresh lemongrass
- 4 (1/4-inch) slices peeled fresh ginger
- 1 tablespoon chopped garlic
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro leaves
Best Crab Cakes
By gvcathy
1. Place crabmeat and milk in bowl, making sure crab is totally submerged
- 1 pound lump crabmeat, picked over for shells* (see note below)
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Salt and pepper
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 1 garlic clove, peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces shrimp, peeled, deveined, and tails removed
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 4 tablespoons vegetable oil