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Recipes
Big John's Chili-Rubbed Ribs
By Jac_M
Mix the first six ingredients; rub over ribs
- GLAZE:
- 3 tablespoons packed brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 6 pounds pork baby back ribs
- 1 cup reduced-sodium soy sauce
- 1 cup packed brown sugar
- 2/3 cup ketchup
- 1/3 cup lemon juice
- 1-1/2 teaspoons minced fresh gingerroot
Fettuccine Slaw
By Jac_M
Break fettuccine into thirds
- 8 ounces uncooked fettuccine
- 3 cups finely chopped cabbage
- 4 celery ribs, sliced
- 2 cups thinly sliced cucumbers
- 2 cups shredded carrots
- 1 cup (8 ounces) reduced-fat plain yogurt
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon white pepper
Cheesy Vegetable Moussaka
By Jac_M
Sidney Fry, MS, RD, Cooking Light MARCH 2014
- 2 tablespoons olive oil, divided
- 2 cups finely chopped onion
- 6 garlic cloves, chopped
- 1 cup water
- 1/2 cup uncooked quinoa
- 2 tablespoons unsalted tomato paste
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can unsalted diced tomatoes, undrained
- 2 tablespoons chopped fresh basil
- 2 large eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
- Cooking spray
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry white wine
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons chopped fresh dill
- 1 1/2 cups plain fat-free Greek yogurt
- 2.5 ounces feta cheese, crumbled (about 2/3 cup)
- 2 large eggs
- 1 large egg white
- 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)
Chickpea and Sausage Minestrone
By Jac_M
Christine Burns Rudalevige, Cooking Light DECEMBER 2013
- 3/4 cup uncooked small shell pasta
- 1 tablespoon olive oil
- 1 (4-ounce) link hot turkey Italian sausage, casing removed
- 1 cup diced onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, chopped
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 4 cups unsalted chicken stock (such as Swanson)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chipotle-Lime Mashed Sweet Potatoes
By Jac_M
Phoebe Wu, Cooking Light SEPTEMBER 2012
- 4 sweet potatoes (about 2 pounds)
- 1 tablespoon brown sugar
- 2 tablespoons fat-free milk
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce
- 1/2 teaspoon adobo sauce
- 1/8 teaspoon salt
Chicken Thighs with Cilantro Sauce
By Jac_M
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
Sweet-Spicy Chicken and Vegetable Stir-Fry
By Jac_M
Ann Taylor Pittman, Cooking Light SEPTEMBER 2012
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek
- 1 teaspoon dark sesame oil
- 3/4 teaspoon cornstarch
- 2 tablespoons canola oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 8 ounces sugar snap peas
- 1 red bell pepper, sliced
- 1/2 medium red onion, cut into thin wedges
- 1/4 cup sliced green onions
- 1/4 cup unsalted dry-roasted peanuts
Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
By Jac_M
Deb Wise, Cooking Light AUGUST 2013
- 12 ounces cauliflower florets
- 1 (10-ounce) peeled baking potato, cut into 4 wedges
- 2 large shallots, halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs), lightly toasted
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons light sour cream
- 2 tablespoons canola mayonnaise (such as Hellmann's)
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons minced fresh chives
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 4 cups baby arugula
- 1/2 cup halved grape tomatoes
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
Ginger Cardamom Tea
By Jac_M
In a small saucepan, combine water, honey, ginger and cardamom; bring to a boil
- 2 cups water
- 4 teaspoons honey
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon ground cardamom
- 6 individual tea bags
- 1-1/2 cups fat-free milk
Coconut Curry Chicken Soup
By Jac_M
In a Dutch oven, bring coconut milk to a boil
- 2 cans (13.66 ounces each) coconut milk
- 1/3 to 1/2 cup red curry paste
- 1 package (8.8 ounces) thin rice noodles
- 2 cans (14-1/2 ounces each) chicken broth
- 1/4 cup packed brown sugar
- 2 tablespoons fish sauce or soy sauce
- 3/4 teaspoon garlic salt
- 3 cups shredded rotisserie chicken
- 1-1/2 cups shredded cabbage
- 1-1/2 cups shredded carrots
- 3/4 cup bean sprouts
- Fresh basil and cilantro leaves