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Recipes
Turkey Meat Loaf with Walnuts and Sage
By gvcathy
Preheat the oven to 350°F
- 2 teaspoons olive oil ADD TO SHOPPING LIST
- 1 large carrot, grated
- 4 scallions, thinly sliced
- 1 clove garlic, minced
- 1/2 cup walnuts
- 2 slices whole wheat bread
- 1/4 cup fat-free milk
- 2 egg whites, lightly beaten
- 1 pound extra-lean ground turkey breast (99% fat-free)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Pork Tenderloin with Olive-Mustard Tapenade
By gvcathy
Karen Levin, Cooking Light JUNE 2004
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground fennel
- Cooking spray
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped pitted green olives or onion-stuffed green olives
- 1 tablespoon fresh chopped parsley
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon bottled minced garlic
Asian Chicken Salad
By gvcathy
Bruce Weinstein and Mark Scarbrough, Cooking Light DECEMBER 2009
- 2 tablespoons butter
- 2 tablespoons sliced almonds
- 1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon honey
- 1 teaspoon Chinese mustard
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon chile paste with garlic
- 4 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 2 cups coarsely chopped skinless, boneless rotisserie chicken breast
- 1/2 cup torn fresh cilantro leaves
- 1 cup jarred fresh orange sections, drained
Curry Ginger Butternut Squash Soup
By gvcathy
Caprial and John Pence, Cooking Light SEPTEMBER 2004
- 2 teaspoons vegetable oil
- 3 tablespoons finely chopped peeled fresh ginger
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1 cup mirin (sweet rice wine)
- 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
- 6 cups fat-free, less-sodium chicken broth
- 2 1/2 cups (1/2-inch) cubed peeled celeriac (celery root; 1 to 1 1/2 pounds)
- 2 teaspoons thawed orange juice concentrate
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/2 teaspoon salt
- 1/2 cup plain low-fat yogurt
- 2 teaspoons chopped fresh flat-leaf parsley
Shrimp Caesar Salad
By gvcathy
Elisa Bosley, Cooking Light MAY 2007
- 2 tablespoons light mayonnaise
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/8 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 3/4 cup fat-free seasoned croutons
- 2 tablespoons grated Parmesan cheese
- 1 1/2 pounds medium shrimp, cooked and peeled
- 1 (10-ounce) package chopped romaine lettuce
- 3 tablespoons pine nuts, toasted
- Chopped fresh chives (optional)
Butternut Squash, Caramelized Onion, and Spinach Lasagna
By gvcathy
1. Preheat oven to 425°. 2
- 6 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh sage
- 12 garlic cloves, unpeeled (about 1 head)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 large onion, vertically sliced
- 2 tablespoons water
- 2 (9-ounce) packages fresh spinach
- 5 cups 1% low-fat milk, divided
- 1 bay leaf
- 1 thyme sprig
- 5 tablespoons all-purpose flour
- 1 1/2 cups (6 ounces) shredded fontina cheese, divided
- 3/8 teaspoon ground red pepper
- 1/4 teaspoon grated whole nutmeg
- 9 no-boil lasagna noodles
Deep South Shrimp and Sausage
By gvcathy
1. Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 3/4 pound peeled and deveined medium shrimp
- 2 - 3 T Old Bay seasoning (to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 cup refrigerated prechopped tricolor bell pepper
- 1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inch-thick slices
- 2 garlic cloves, minced
- 1/4 cup water
Chicken-Udon Soup
By gvcathy
David Bonom, Cooking Light JANUARY 2012
- 1 (3 1/2-ounce) package fresh shiitake mushrooms
- 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 6 (1/4-inch) slices peeled fresh ginger
- 3 garlic cloves, crushed
- 1 green onion, cut into 2-inch pieces
- 1 star anise
- 6 ounces dried udon noodles (thick Japanese wheat noodles)
- 1 tablespoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup sake (rice wine) or sherry or dry white wine
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 cup diagonally cut green onions
Spicy Roasted Chickpeas
By gvcathy
Directions Preheat oven to 450 degrees
- 1/4 cup extra-virgin olive oil
- 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin seed
- Coarse salt
Cauliflower Purée with Thyme
By gvcathy
This Cauliflower Purée with Thyme recipe is perfect for a light, simple dish to enjoy
- 1 head cauliflower, cut into 1/2-inch pieces (don't worry about keeping florets intact)
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste