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Recipes
Indian Spiced Rice with Shrimp & Peas
By gvcathy
1. Heat oil in large skillet over medium heat
- 1 T olive oil
- 1 large onion, finely chopped
- kosher salt and pepper
- 1-1/2 T fresh grated ginger
- 1 cloves garlic, finely chopped
- 1 T curry powder
- 1 C long-grain white rice
- 1 lb medium peeled and deveined shrimp
- 1 C frozen peas, thawed
- 1 C fresh cilantro, chopped
- Lemon wedges for serving
Baked Ziti and Summer Veggies
By gvcathy
1. Cook pasta according to package directions, omitting salt and fat; drain
- 4 ounces uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Lighter Cheesy Tuna Noodle Casserole
By gvcathy
1. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions but o...
- 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
Gnocchi with Asparagus and Pancetta
By gvcathy
Jackie Mills, MS, RD, Cooking Light APRIL 2008
- 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
- 2 ounces pancetta, cut into thin strips (about 1/2 cup)
- 1/4 cup thinly sliced shallots
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup (1 ounce) shaved Parmesan cheese
Sesame-Ginger Chicken
By gvcathy
1. Heat a large nonstick skillet over medium-high heat
- 1 tablespoon sesame oil
- 8 bone-in chicken thighs (2 3/4 pounds), skinned
- Cooking spray
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons fresh orange juice
- 5 teaspoons hoisin sauce
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds
- 2 tablespoons sliced green onions
Chicken and Cashews
By gvcathy
David Bonom, Cooking Light MAY 2009
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons dry sherry
- 4 teaspoons cornstarch, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil, divided
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1/2 cup chopped green onions (about 3 green onions)
- 1/4 cup chopped unsalted dry-roasted cashews
Miso Soup With Asparagus And Broiled Salmon
By gvcathy
Place the salmon in a pie plate
- 4 3-ounce salmon fillets, skinned
- 2 tablespoons miso paste
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 tablespoons shao-hsing cooking wine or dry sherry (optional)
- 3 cups vegetable broth
- 2 cups 1/4" slices bok choy (halve wide stems lengthwise and slice crosswise)
- 1 cup sugar snap peas,
- 1 cup 1"-pieces asparagus
- 2 carrots, cut into matchsticks
- 1/2 cup diagonally sliced scallions
Tortellini with Crispy Bacon and Spinach in Cream Sauce
By gvcathy
Cook the tortellini according to package directions
- One 20-ounce package refrigerated three-cheese tortellini
- 5 slices bacon, coarsely chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese
- One 10-ounce container baby spinach
Creamy Burrito Casserole
By gvcathy
Satisfy your craving for something different tonight
- 1 lb ground beef or 1 lb ground turkey
- 1/2 medium yellow onion, chopped
- 1 (1 1/4 ounce) package taco seasoning
- 6 large flour tortillas
- 1 (16 ounce) can refried beans
- 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
- 1 (10 3/4 ounce) can cream of mushroom soup
- 4 ounces sour cream
- jarred hot sauce, if desired to spice it up
Baked Flounder with Dill and Caper Cream
By gvcathy
Fresh dill contributes sharp flavor and feathery elegance to this simple flounder recipe
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 (6-ounce) flounder fillets
- Cooking spray
- 1 tablespoon chopped fresh dill
- 1/2 cup reduced-fat sour cream
- 2 tablespoons capers, drained
- 4 lemon wedges