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Recipes
Napa Cabbage Slaw
By gvcathy
1. Combine first 6 ingredients in a large bowl
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sweet chili sauce
- 1 teaspoon grated peeled ginger
- 1/4 teaspoon crushed red pepper
- 2 cups thinly sliced Napa cabbage
- 1/2 cup julienne-cut yellow squash
- 1/2 cup matchstick-cut carrot
- 1/4 cup diagonally cut green onions
Fiesta Chicken Tacos with Mango and Jicama Salad
By gvcathy
David Bonom, Cooking Light MARCH 2009
- 3/4 cup (3-inch) julienne-cut peeled jicama
- 1/2 cup sliced peeled ripe mango
- 1/4 cup presliced red onion
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sugar
- 1 1/2 teaspoons chopped fresh cilantro
- 1/4 teaspoon salt
- Dash of black pepper
- 1 tablespoon olive oil, divided
- 1 pound skinless, boneless chicken breast, cut into thin strips
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground chipotle chile pepper
- 1 cup presliced red bell pepper
- 1 cup presliced red onion
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
- 1 cup mixed salad greens
Classic Salmon Cakes
By gvcathy
Christine Burns Rudalevige, Cooking Light APRIL 2013
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1 tablespoon minced fresh flat-leaf parsley
- 2 tablespoons finely chopped green onions
- 2 tablespoons canola mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 large egg, lightly beaten
- 8 ounces cooked, flaked salmon
- 1 tablespoon olive oil
- 1 lemon, quartered
Sautéed Broccoli Rabe
By gvcathy
Ann Taylor Pittman, Cooking Light JANUARY 2014
- 1 pound broccoli rabe, trimmed
- 1 1/2 teaspoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher salt
Bistro Roast Chicken
By gvcathy
Bruce Weinstein and Mark Scarbrough, Cooking Light OCTOBER 2013
- 2 tablespoons minced fresh tarragon
- 1 tablespoon minced fresh thyme
- 4 teaspoons butter, melted
- 3/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 (4 1/2-pound) roasting chicken
- Cooking spray
Greek Goddess Dressing
By gvcathy
Amanda Haas, Cooking Light Real Family Food, Oxmoor House 2012
- 2/3 cup nonfat buttermilk
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup canola mayonnaise
- 1 tablespoon thinly sliced shallots
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, peeled
Browned Butter Flounder with Lemon Snap Peas
By gvcathy
Ivy Manning, Cooking Light JANUARY 2014
- 4 (6-ounce) flounder fillets
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 4 teaspoons canola oil, divided
- 2 tablespoons unsalted butter, diced
- 1 tablespoon chopped fresh flat-leaf parsley
- 5 teaspoons fresh lemon juice, divided
- 8 ounces sugar snap peas, trimmed
- 1 1/2 tablespoons chopped fresh mint
- 1 teaspoon grated lemon rind
Creamy Chicken and Broccoli Casserole
By gvcathy
Carolyn Tesini, Cooking Light JANUARY 2014
- 1 (12-ounce) package steam-in-bag broccoli florets
- 1 tablespoon canola oil
- 1 cup prechopped onion
- 2 (8-ounce) packages presliced mushrooms
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free milk
- 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
- 1/2 cup plain fat-free Greek yogurt
- 1/4 cup canola mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Chicken Thighs with Cilantro Sauce
By gvcathy
Julianna Grimes, Cooking Light MARCH 2014
- Cooking spray
- 8 skinless, boneless chicken thighs (about 2 pounds)
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons finely chopped shallots
- 1 large garlic clove, minced
- 1/3 cup finely chopped fresh cilantro
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon lower-sodium soy sauce
- 1/2 teaspoon Sriracha (hot chile sauce)
- 1/2 teaspoon grated lime rind
Grilled Chicken and Strawberries with Balsamic Syrup
By gvcathy
Grilling gives strawberries a slightly smoky flavor and a striking appearance
- 3 Tbs. balsamic vinegar
- 20 medium strawberries (unhulled)
- 4 5-oz. boneless, skinless chicken breast cutlets
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. chopped fresh basil