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Recipes
Curried Chicken and Broccoli Casserole
By gvcathy
You can assemble this dinner up to a day ahead of cooking
- 1 lb broccoli florets
- 1/4 C water
- 1 (10-3/4oz) can cream of mushroom soup
- 1/4 C mayonnaise
- 1 T lemon juice
- 1-1/2 tsp curry powder, or more to taste
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1-1/2 lbs boneless, skinless chicken breasts, but into bite-size chunks
- 1/4 C reduced-fat colby or swiss cheese
Spiced Pork Tenderloin with Sautéed Apples
By gvcathy
Cooking Light NOVEMBER 2012
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Teriyaki Pork and Vegetables with Noodles
By gvcathy
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked spaghetti
- 4 green onions
- 1 tablespoon dark sesame oil
- 1 cup thinly sliced red bell pepper
- 3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips
- 1 (3 1/2-ounce) package shiitake mushrooms, sliced
- 1/3 cup low-sodium teriyaki sauce
- 4 teaspoons chili garlic sauce (such as Lee Kum Kee)
brown-sugar-glazed salmon
By gvcathy
1. Heat oven to 325 degrees
- 4 2-inch wide salmon fillets (about 1-1/2 pounds total)
- 1/4 cup packed dark-brown sugar
- 2 teaspoons butter
- 2 teaspoonsDijon mustard
- 1/4 teaspoo neach salt and pepper
- 8 ounces steamed snow peas
- 2 cups heat-and-serve brown rice
Mushroom, Gruyère, and Spinach Quiche
By gvcathy
Sidney Fry, MS, RD, Cooking Light APRIL 2014
- 5.6 ounces unbleached all-purpose flour (about 1 cup plus 2 tablespoons)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon baking powder
- 1/4 cup extra-virgin olive oil
- 3 tablespoons ice water
- Cooking spray
- 3 center-cut bacon slices
- 1/4 cup chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons fresh thyme
- 2 cups packed baby spinach
- 1 cup 1% low-fat milk
- 1/3 cup half-and-half
- 3 large eggs
- 1 large egg white
- 2 ounces cave-aged Gruyère cheese, grated
Grilled Chicken and Poblano Tacos
By gvcathy
Directions Slice the scallions, keeping the white and green parts separate
- 4 scallions
- 1/4 cup prepared salsa
- 2 teaspoons chili powder
- 1 pound boneless, skinless chicken breasts
- 1/4 cup plus 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 6 cups thinly sliced napa cabbage (about 1 pound)
- 1/2 cup chopped cilantro, divided
- 2 poblano peppers, seeded and cut in half
- 8 corn tortillas
- 1/2 ripe avocado, diced
Cashew Rice
By gvcathy
Robin Bashinsky, Cooking Light JANUARY 2014
- 1 cup uncooked sushi rice
- 1 1/4 cups water
- 1/4 teaspoon kosher salt
- 1/3 cup chopped unsalted dry-roasted cashews
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons thinly sliced serrano pepper
- 1 tablespoon rice vinegar
Chicken w/Brussel Sprouts and Mustard Sauce
By gvcathy
1. Preheat oven to 450°. 2
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Mushroom and Provolone Patty Melts
By gvcathy
Preparation 1. Chop enough of the sliced onion to measure 1/4 cup
- 1 pound 93% lean ground beef
- Cooking spray
- 1 tablespoon olive oil, divided
- 1/4 cup thinly sliced onion, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 (8-ounce) package presliced cremini mushrooms
- 1 1/2 teaspoons all-purpose flour
- 8 (1.1-ounce) slices rye bread
- 4 (0.67-ounce) slices reduced-fat provolone cheese $
Shrimp Fried Rice
By gvcathy
Cook rice according to package directions, omitting salt and fat
- 3 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 (10-ounce) package frozen green peas
- Cooking spray
- 2 large eggs, lightly beaten
- 1 tablespoon canola oil
- 1 cup chopped green onions
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 12 ounces medium shrimp, peeled and deveined
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1/4 teaspoon salt
- Dash of crushed red pepper