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Southwest Shrimp and Corn Chowder

Southwest Shrimp and Corn Chowder

By

Laura Zapalowski, Cooking Light APRIL 2009

  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped serrano chile (about 1 small)
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
  • 1 pound peeled and deveined small shrimp
  • 2 tablespoons chopped fresh cilantro
0/5 (0 Votes)

Crispy Chicken-and-Rice Casserole

Crispy Chicken-and-Rice Casserole

By

Southern Living SEPTEMBER 2003

  • 1 cup uncooked long-grain rice
  • 2 cups chopped cooked chicken
  • 2 (10 1/2-ounce) cans cream of mushroom soup
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (3 1/2-ounce) can sliced mushrooms, drained
  • 1 cup chopped celery
  • 3/4 cup mayonnaise
  • 1 small onion, chopped
  • 1/2 cup sliced almonds
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 cup crushed cornflakes cereal
  • Garnish: chopped fresh parsley
4.5/5 (22 Votes)

Coconut Shrimp with Fiery Mango Sauce

Coconut Shrimp with Fiery Mango Sauce

By

Ann Taylor Pittman, Cooking Light JANUARY 2010

  • 1 teaspoon canola oil
  • 2/3 cup finely chopped onion
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1 (12-ounce) can mango nectar
  • 1/4 Scotch bonnet pepper, unseeded
  • 1 1/2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • 28 jumbo shrimp (about 1 1/2 pounds)
  • 1/2 cup flaked sweetened coconut
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/3 cup cornstarch
  • 3 large egg whites, lightly beaten
  • 1/2 teaspoon salt
  • 8 teaspoons canola oil, divided
  • Cooking spray
0/5 (0 Votes)

Pork Tenderloin Paprikash with Egg Noodles

Pork Tenderloin Paprikash with Egg Noodles

By

Ivy Manning, Cooking Light JANUARY 2014

  • 6 ounces uncooked egg noodles
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 5 teaspoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 2 teaspoons chopped garlic
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon hot paprika
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon cider vinegar
  • 3 tablespoons reduced-fat sour cream
4.8/5 (16 Votes)

Greek Chicken Bread Salad

Greek Chicken Bread Salad

By

1. Preheat broiler to high

  • 3 ounces cubed French bread baguette, crust removed
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breast halves $
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 cups chopped romaine lettuce
  • 1 cup sliced red bell pepper (about 1 large)
  • 1/2 cup sliced pepperoncini peppers
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)
4.2/5 (6 Votes)

7-Layer Vegetarian Quinoa Salad with Tahini Dressing

7-Layer Vegetarian Quinoa Salad with Tahini Dressing

By

For dressing: Add ingredients to a blender and puree

  • Tahini Dressing:
  • 1 clove garlic, minced
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon minced fresh parsley
  • Salad:
  • 1 3/4 cup water
  • 1/4 teaspoon salt
  • 1 cup dry quinoa, rinsed
  • 3 cups baby spinach
  • 1 medium red pepper, chopped
  • 1 cup drained and rinsed chickpeas
  • 1 medium cucumber, sliced into 1/4 inch rounds
  • 1 avocado, thinly sliced
  • 1/2 cup sliced almonds
4.6/5 (7 Votes)

Asian Quinoa Salad

Asian Quinoa Salad

By

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber
4.5/5 (11 Votes)

Shrimp Fried Rice

Shrimp Fried Rice

By

This shrimp fried rice dish is best if you use day-old rice

  • 1 cup broccoli florets
  • 7 teaspoons canola oil, divided
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium yellow bell pepper, cut into thin strips
  • 1 cup sugar snap peas, trimmed and halved crosswise
  • 1 tablespoon grated peeled fresh ginger
  • 1 cup cooked long-grain white rice, chilled
  • 1 tablespoon dark sesame oil
  • 12 ounces peeled and deveined medium shrimp
  • 1 1/2 cups frozen edamame, thawed
  • 1/4 cup lower-sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4 cup thinly diagonally sliced green onions
4.8/5 (8 Votes)

Corn Fritters

Corn Fritters

By

Remove the husks from fresh ears of corn; pull off the silk

  • 3 large ears of corn
  • 2 egg yolks
  • 4 teaspoons all-purpose flour
  • 4 teaspoons cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • 3-4 tablespoons cooking oil
4.4/5 (23 Votes)

Spicy Cheese Grits

Spicy Cheese Grits

By

Serve with Deep South Shrimp and Sausage

  • 1 1/2 cups water
  • 1/2 cup uncooked quick-cooking grits
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon hot sauce
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
0/5 (0 Votes)