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Recipes
Chicken Salad Melts
By gvcathy
Carolyn Malcoun, Cooking Light SEPTEMBER 2013
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 cup plain fat-free Greek yogurt
- 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 green onions, thinly sliced
- 6 whole-wheat English muffins, split and toasted
- 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
- 3/4 cup thinly sliced apple
- 6 Bibb lettuce leaves
Salmon Burgers with Dill Tartar Sauce
By gvcathy
Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers
- 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled
- 1 small shallot, finely diced (about 2 Tbs.)
- 1 Tbs. capers, rinsed and chopped
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/3 cup dill pickle relish
- 2 Tbs. chopped fresh dill
- 2 Tbs. fresh lemon juice, more to taste
- 2 Tbs. olive oil
- 1 cup lightly packed baby spinach (about 1 oz.)
- 1 small red onion, cut into thin rings
- 1 large tomato, cut into 8 thin slices
- 4 hamburger buns, split and toasted
Tuna Noodle Casserole
By gvcathy
1. Preheat broiler. 2. Cook noodles according to package directions, omitting salt and fat
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1/3 cup chopped carrot
- 2 tablespoons all-purpose flour
- 2 3/4 cups fat-free milk $
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas, thawed
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 2 (5-ounce) cans albacore tuna in water, drained and flaked
- Cooking spray
One-Dish Poached Halibut and Vegetables
By gvcathy
Cooking Light OCTOBER 2005
- 2 cups thinly sliced fennel bulb (about 6 ounces)
- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
- 8 ounces baby carrots
- 4 (6-ounce) halibut fillets
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh thyme
- 4 lemon wedges
Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
By gvcathy
With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper an...
- Kosher salt
- 2 tsp. olive oil
- 5 oz. pancetta, cut into 1/4-inch dice (1 cup)
- 3 cloves garlic, smashed and peeled
- 1/4 tsp. crushed red pepper flakes
- 10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1 Tbs. fresh lemon juice; more as needed
- 3/4 lb. dried spaghetti
- Freshly ground black pepper
- 1/4 cup coarsely chopped, toasted hazelnuts, preferably peeled (Can substitute pine nuts, pecans, etc, depending on your preference)
Asian Short Ribs
By gvcathy
Be sure to take time to skim the fat from the cooking liquid before you serve it
- 2 T vegetable oil
- 4 lbs. meaty beef short ribs (I have used country style pork ribs with great results)
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, peeled and chopped
- 2 T peeled and chopped fresh ginger
- 2 T Chinese fermented black beans, rinsed
- 1 T ancho chile powder, or to taste
- 4 garlic cloves, crushed and peeled
- 1/4 C soy sauce
- 1 C dry red wine
- 2 C beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 whole star anise
- 1/4 tsp ground black pepper
Sesame Tuna with Edamame and Soba
By gvcathy
1. Cook soba noodles according to package directions, omitting salt and fat; add edamame for last 3 minutes
- 4 ounces soba (Japanese buckwheat noodles)
- 1 cup frozen shelled edamame (green soybeans)
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons sweet chili sauce
- 1 tablespoon dark sesame oil
- 1/4 cup chopped fresh cilantro
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 4 (6-ounce) U.S. yellowfin or albacore tuna steaks
- Cooking spray
- 1/2 teaspoon kosher salt
- 2 teaspoons canola oil
Thai Red Curry Shrimp
By gvcathy
1. Bring first 4 ingredients to a boil in a saucepan
- 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
Chicken Piccata with Pasta & Mushrooms
By gvcathy
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that’s made with extra-virgin o...
- 6 ounces whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 chicken cutlets (3/4-1 pound total), trimmed
- 3 teaspoons extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- 3 large cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, rinsed
- 2 teaspoons butter
Black Bean & Quinoa Salad
By gvcathy
Combine cooked black beans, cooked quinoa, red onion, red pepper and diced chicken
- 2 cups black beans, cooked (canned are okay)
- 2-3 cups quinoa, cooked
- 1 red onion, peeled and minced
- 1 red pepper, seeded and diced small
- 12-16 ounces chicken, cooked and diced
- 1/4 cup cilantro
- Juice of 2 limes
- 2 tablespoons red or white wine vinegar
- 1 tablespoon maple syrup granules or other natural sugar (optional)
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/8 teaspoon black pepper
- Sea salt, to taste