Gvcathy's profile page
Recipes
Sesame Tuna with Edamame and Soba
By gvcathy
Mary Drennen, Cooking Light APRIL 2012
- 4 ounces soba (Japanese buckwheat noodles)
- 1 cup frozen shelled edamame (green soybeans)
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons sweet chili sauce
- 1 tablespoon dark sesame oil
- 1/4 cup chopped fresh cilantro
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 4 (6-ounce) U.S. yellowfin or albacore tuna steaks
- Cooking spray
- 1/2 teaspoon kosher salt
- 2 teaspoons canola oil
Chicken, Rice, and Parmesan Skillet
By gvcathy
Adam Hickman, Cooking Light APRIL 2014
- 2 teaspoons olive oil
- 5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
- 1 cup chopped red bell pepper
- 3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
- 1 1/2 cups water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 cups broccoli florets
- 2 ounces Parmesan cheese, shaved (about 1/2 cup)
Broccoli-Cheese Soup
By gvcathy
Kate Parham, Cooking Light SEPTEMBER 2013
- 3 cups unsalted chicken stock
- 1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
- 1 cup diced yellow onion
- 1/2 cup chopped carrot
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3/4 cup half-and-half
- 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
- 1/4 cup fresh flat-leaf parsley leaves
Thai Fish Sauce and Lime Chicken
By gvcathy
Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2005
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 cup fat-free, less-sodium chicken broth
- 3 tablespoons sweetened chili sauce
- 2 teaspoons fish sauce
- 1/4 cup fresh lime juice
- 1 teaspoon creamy peanut butter
- 2 tablespoons chopped roasted peanuts
- Lime wedges (optional)
Ultimate Grilled Cheese
By gvcathy
Sidney Fry, MS, RD, Cooking Light MARCH 2014
- 1/2 ounce 1/3-less-fat cream cheese
- 1 teaspoon canola mayonnaise
- 1 ounce 2% reduced-fat shredded cheddar cheese
- 2 (1-ounce) slices whole-grain bread
- 1/2 teaspoon olive oil
Skinny Slow Cooker Chicken Tortilla Soup
By gvcathy
Place chicken on the bottom of the slow cooker
- Optional toppings:
- 4 boneless skinless chicken breasts
- 1 small onion (about 1 cup), chopped
- 16 oz can black beans, drained and rinsed
- 16 oz can kidney beans, drained and rinsed
- 8 oz can tomato paste
- 10 oz package of corn kernels, frozen
- 2 -10 oz cans of diced tomatoes w/ chilies
- 1 packet reduced-sodium taco seasoning
- 1 Tbsp chili powder
- 32 oz reduced-sodium chicken stock
- 6 corn tortillas, cut into strips
- Salt and pepper to taste
- Low-fat sour cream
- Jalapeños
- Avocado
- Reduced-fat Mexican shredded cheese cilantro
- Lime olives
The Best Thai Coconut Soup
By gvcathy
Heat the oil in a large pot over medium heat
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemon grass, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
- 1/2 pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- salt to taste
- 1/4 cup chopped fresh cilantro
Soy Citrus Scallops with Soba Noodles
By gvcathy
Michelle Powers, Cooking Light APRIL 2009
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1 tablespoon dark sesame oil, divided
- 1 pound large sea scallops
- 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
- 1/8 teaspoon salt
- 1/4 cup thinly sliced green onions
Corn Fritter Casserole
By gvcathy
Billy Strynkowski, Cooking Light SEPTEMBER 2004
- 3 tablespoons butter, softened
- 3 large egg whites
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 1 (15 1/4-ounce) can whole-kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
- 1/4 teaspoon black pepper
- Cooking spray
Beef Stew with Carrots & Potatoes
By gvcathy
Preheat oven to 325°F with rack in middle
- 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth (I like the Pacific organic brand)
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1-1/2 teaspoons sugar
- 4 large carrots, peeled and cut into one-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for garnish (optional)