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Recipes
Skillet-Toasted Penne with Chicken Sausage
By gvcathy
Keith Schroeder, Cooking Light JANUARY 2014
- 6 cups unsalted chicken stock (such as Swanson)
- 2 tablespoons olive oil, divided
- 8 ounces uncooked penne pasta
- 1 cup sliced sweet onion
- 13 ounces Italian chicken sausage, casings removed
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced Calabrian chiles or hot red chiles
- 1/4 teaspoon kosher salt
- 0.5 ounces grated Parmigiano-Reggiano cheese (about 2 tablespoons)
- Oregano leaves (optional)
Triple-Chocolate Cheesecake
By gvcathy
1. Preheat oven to 350°. 2
- CRUST:
- 2/3 cup old-fashioned rolled oats
- 8 chocolate graham cracker sheets
- 2 tablespoons dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon butter, melted
- 1 large egg white
- Baking spray with flour
- FILLING:
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 2 tablespoons cake flour
- 1/4 teaspoon salt
- 12 ounces fat-free cream cheese, softened
- 10 ounce 1/3-less-fat cream cheese, softened
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ounce milk chocolate, melted and cooled
- 2 cups frozen light whipped topping, thawed and divided
- 1 cup blackberries
Cajun Chicken & Sausage Pasta
By gvcathy
Season both sides of the chicken breasts with 1 tsp
- 1 TBS olive or canola oil
- 1 lb. boneless, skinless chicken breasts (about 4)
- 2 tsp. Tony Chachere's® Original Creole Seasoning, divided
- fresh ground black pepper
- 8 oz. uncooked pasta of your choice ( I used fettuccine )
- 1/2 cup of cooked turkey sausage crumbles (I used Jimmy Dean's ® Fully Cooked Turkey Sausage Crumbles)
- 3/4 cup chopped onion
- 1/2 cup finely chopped celery
- 1 cup chopped green or red bell pepper, or a combo of the two OR substitute 2 jalapeno peppers , chopped, for a portion of the peppers for extra heat
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 3 TBS all purpose flour
- 1 1/2 cups low sodium, fat free chicken broth
- 1 cup 1% milk
- 4 oz. 1/3 reduced-fat cream cheese, room temperature, cubed
- 1 large tomato, chopped
- 2 green onions, sliced, for garnish
Curried Coconut Soup with Chicken
By gvcathy
Julianna Grimes, Cooking Light MARCH 2014
- 2 teaspoons canola oil
- 1/2 cup thinly sliced shallots
- 4 teaspoons Thai red curry paste
- 1 tablespoon minced fresh garlic
- 4 cups unsalted chicken stock (such as Swanson)
- 1 cup light coconut milk
- 2 cups chopped skinless, boneless rotisserie chicken breast
- 2/3 cup thinly sliced cucumber
- 1/2 cup torn fresh basil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 teaspoon dark sesame oil
- 2 cups cooked rice noodles
- 4 lime wedges
Pork Scaloppini in White Wine Sauce
By gvcathy
Trim fat from meat. Cut meat into 1/2-inch slices
- 1- 1 pound pork tenderloin
- 1/4 teaspoon ground black pepper
- 3 tablespoons whole wheat flour
- 4 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 cup reduced-sodium chicken broth
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons snipped fresh parsley (optional)
Baked Chicken and Rice With Black Beans
By gvcathy
Meredith Baldwin, Lawrenceville, Illinois, Southern Living FEBRUARY 2009
- 1 (10-oz.) package yellow rice mix
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrot
- 1 tablespoon olive oil
- 2 cups cubed cooked chicken
- 1 (15-oz.) can black beans, drained
- 1 (10-oz.) can diced tomatoes and green chiles, undrained
- 2 cups (8 oz.) grated Monterey Jack cheese
Chicken Piccata with Capers
By gvcathy
Elisa Bosley, Cooking Light SEPTEMBER 2006
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour (about 1 ounce)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups hot cooked spaghetti (about 8 ounces uncooked)
- 2 tablespoons chopped fresh flat-leaf parsley
Vietnamese Chicken Salad
By gvcathy
Place chicken and 1/2 cup green onions in a medium saucepan; cover with water
- 1 pound skinless, boneless chicken breasts
- 1 1/2 cups chopped green onions, divided
- 1/4 cup fresh lime juice
- 3 tablespoons sugar
- 1 garlic clove, minced
- 2 tablespoons fish sauce
- 6 cups thinly sliced green cabbage
- 1 cup matchstick-cut carrot
- 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
- 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
- 1/2 cup finely chopped dry roasted peanuts
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
Macaroni Pie: A Twist on Mac & Cheese
By gvcathy
Bring a large pot of salted water to a boil
- Kosher salt
- 1 lb. vermicelli or thin spaghetti
- 4 large eggs
- 2 cups milk
- 1 tsp. dry mustard
- 1/2 tsp. cayenne pepper
- 5 cups shredded sharp cheddar cheese
- 2 tbsp. butter, at room temperature
- Freshly ground black pepper
Red Leaf & Cabbage Salad with Grilled Tarragon Chicken
By gvcathy
It’s important to cook the chicken over moderate heat
- 1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)
- 1 cup shredded red cabbage (about 1/4 small head)
- 2 Tbs. red-wine vinegar
- 5 Tbs. chopped fresh tarragon
- 2 Tbs. plus 1 tsp. Dijon mustard
- 1 Tbs. honey
- 1 large shallot, finely chopped
- 1/3 cup plus 1 Tbs. extra-virgin olive oil
- 4 boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 3 oz. crumbled blue cheese (3/4 cup)
- 1/2 cup toasted slivered almonds