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Roasted Red Onions & Delicata Squash

Roasted Red Onions & Delicata Squash

By

This tasty dish lets the natural flavors of fall shine keeping it simple: delicata squash and red onions with honey...

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 3 garlic cloves, sliced
  • 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
  • 1 (1-pound) red onion, cut into 12 wedges
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 tablespoons chopped fresh flat-leaf parsley
4.3/5 (4 Votes)

Pork Chops with Apples and Onions

Pork Chops with Apples and Onions

By

Season pork chops with salt, pepper and garlic powder

  • 4-4 oz. boneless center cut pork chops, trimmed
  • salt & pepper
  • garlic powder
  • 1 tsp olive oil
  • 3 medium Gala apples, peeled and sliced
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 C chicken broth
  • 1 tsp dried thyme
  • 1 tsp dijon mustarad
  • 1 T apple cider vinegar
  • 2 tsp cornstarch
4.4/5 (9 Votes)

Lemony Orzo-Veggie Salad with Chicken

Lemony Orzo-Veggie Salad with Chicken

By

Ivy Manning, Cooking Light JULY 2010

  • 3/4 cup uncooked orzo
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup diced English cucumber
  • 1/2 cup prechopped red bell pepper
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon chopped fresh dill
  • 1/2 cup (2 ounces) crumbled goat cheese
4.3/5 (12 Votes)

Potato Soup

Potato Soup

By

Cooking Light Slow Cooker Tonight, Oxmoor House 2012

  • 3 bacon slices
  • 1 cup chopped onion
  • 3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices
  • Cooking spray
  • 1/2 cup water
  • 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups 1% low-fat milk
  • 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided
  • 1/2 cup light sour cream
  • 4 teaspoons chopped fresh chives
0/5 (0 Votes)

Crustless Broccoli-Cheddar Quiches

Crustless Broccoli-Cheddar Quiches

By

Preheat oven to 350 degrees

  • Butter, for ramekins
  • Coarse salt
  • 1 package (10 ounces) frozen broccoli florets
  • 6 large eggs
  • 1/2 cup half-and-half
  • Ground pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup shredded cheddar cheese (3 ounces)
  • Crusty bread and mixed salad (optional)
4.4/5 (14 Votes)

Chili-Lime Shrimp

Chili-Lime Shrimp

By

The bright, tart flavor of freshly squeezed lime juice balances the heat of the chili powder in the rich sauce that...

  • Cooking spray
  • 3/4 cup chopped green onions, divided
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 teaspoon chili powder
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
0/5 (0 Votes)

Stuffed Peppers w/ Quinoa and Chicken

Stuffed Peppers w/ Quinoa and Chicken

By

Preheat oven to 375 Lightly oil a baking pan

  • 6 medium sized red or orange bell peppers, seeded and core removed
  • 1 tablespoon olive oil
  • 1 onion, peeled and diced
  • 2-3 celery stalks, diced
  • 1 garlic clove, peeled and minced
  • 1/2 pound ground chicken (naturally raised)
  • 1 large tomato, diced
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup quinoa, rinsed
  • 1/3 cup chicken stock (see recipe)
  • 2 tablespoons fresh parsley, minced
  • 1/4 cup raw cheddar cheese, grated (optional)
0/5 (0 Votes)

Pan-Grilled Thai Tuna Salad

Pan-Grilled Thai Tuna Salad

By

David Bonom, Cooking Light MARCH 2009

  • Cooking spray
  • 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 1 cup thinly sliced cucumber
  • 1/2 cup matchstick-cut carrots
  • 1/3 cup presliced red onion
  • 1 navel orange, sectioned and chopped
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
4.6/5 (7 Votes)

Chicken and Shrimp Paella

Chicken and Shrimp Paella

By

Marie Simmons, Cooking Light MARCH 2004

  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 1 (4-ounce) link hot turkey Italian sausage
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 1/2 cups uncooked Arborio or Valencia rice
  • 1/2 cup diced plum tomato
  • 1 teaspoon Hungarian sweet paprika
  • 1/4 teaspoon saffron threads, crushed
  • 1 garlic clove, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 3/4 pound large shrimp, peeled and deveined
  • 1 cup (1-inch) diagonally cut asparagus
  • 1/2 cup frozen green peas, thawed
4.4/5 (16 Votes)

Little Quinoa Patties

Little Quinoa Patties

By

by Heidi Swanson

  • 2 1/2 cups cooked quinoa, at room temperature
  • 4 large eggs, beaten
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup finely chopped fresh chives
  • 1 yellow or white onion, finely chopped
  • 1/3 cup freshly grated Parmesan or Gruyère cheese
  • 3 cloves garlic, finely chopped
  • 1 cup whole grain bread crumbs, plus more if needed
  • Water, if needed
  • 1 tablespoon extra-virgin olive oil or clarified butter
4.5/5 (13 Votes)