Jac_M's profile page
Recipes
Creamy White Bean Soup with Smoked Ham Hocks
By Jac_M
Deb Wise, Cooking Light DECEMBER 2013
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves, chopped
- 2 pounds smoked ham hocks
- 1 pound dried Great Northern beans
- 2 (26-ounce) containers unsalted chicken stock (such as Swanson)
- 1/4 cup minced fresh chives
- 1 teaspoon freshly ground black pepper
Cranberry-Lemon White Chocolate Cookies
By Jac_M
Mix cookie mix, pudding mix and flour in a bowl
- 1 pouch of Betty Crocker Sugar Cookie mix
- 1 box of lemon instant pudding and pie filling mix
- 1/4 cup of all purpose flour
- 1/2 cup of butter, melted
- 2 eggs
- 1 cup white chocolate chips
- 1/2 cup dried cranberries, chopped
Spicy Thai Basil Chicken (Pad Krapow Gai)
By Jac_M
"My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil
- 1/3 1/3 1/3 cup chicken broth
- 1 1 1 tablespoon oyster sauce
- 1 1 1 tablespoon soy sauce, or as needed
- 2 2 2 teaspoons fish sauce
- 1 1 1 teaspoon white sugar
- 1 1 1 teaspoon brown sugar
- 2 2 2 tablespoons vegetable oil
- 1 1 1 pound skinless, boneless chicken thighs, coarsely chopped
- 1/4 1/4 1/4 cup sliced shallots
- 4 4 4 cloves garlic, minced
- 2 2 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 1 1 cup very thinly sliced fresh basil leaves
- 2 2 2 cups hot cooked rice
Overnight Cherry-Almond Oatmeal
By Jac_M
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients
- 4 cups vanilla almond milk
- 1 cup steel-cut oats
- 1 cup dried cherries
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Beef and Black Bean Enchiladas
By Jac_M
Julianna Grimes, Cooking Light MAY 2012
- 2 dried ancho chiles, stemmed
- 3 cups fat-free, lower-sodium chicken broth
- 1 (6-inch) corn tortilla, torn into small pieces
- 1/3 cup fresh cilantro leaves
- 2 teaspoons minced fresh garlic
- 2 green onions, coarsely chopped
- 8 ounces ground sirloin
- 2 teaspoons olive oil
- 2 cups chopped onion
- 4 teaspoons minced fresh garlic
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1 tablespoon no-salt-added tomato paste
- 2/3 cup rinsed and drained organic black beans
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lime juice
- 4 cups water
- 12 (6-inch) corn tortillas, at room temperature
- Cooking spray
- 2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)
- 2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
- 3 green onions, thinly sliced and divided
- 6 tablespoons Mexican crema
Philly Cheesesteak
By Jac_M
Sidney Fry, MS, RD, Cooking Light MARCH 2012
- 1 (12-ounce) flank steak, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 (5-inch) portobello mushroom caps
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced green bell pepper
- 2 teaspoons minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon lower-sodium soy sauce
- 2 teaspoons all-purpose flour
- 1/2 cup 1% low-fat milk
- 1 ounce provolone cheese, torn into small pieces
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/4 teaspoon dry mustard
- 4 (3-ounce) hoagie rolls, toasted
Corn and Black Bean Salad
By Jac_M
In a large bowl, combine the first six ingredients
- DRESSING:
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 large tomatoes, finely chopped
- 1 large red onion, finely chopped
- 1/4 cup minced fresh cilantro
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 2 tablespoons canola oil
- 1-1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
20 Cloves of Garlic Roast Chicken Recipe
By Jac_M
Cut 12 garlic cloves in half
- 20 garlic cloves, peeled, divided
- 1 broiler/fryer chicken (3 to 4 pounds)
- 4 lemon wedges
- 8 fresh thyme sprigs, cut in half
- 2 tablespoons butter, softened
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
Apple Pomegranate Salad
By Jac_M
In a large bowl, combine romaine, pomegranate seeds, pecans and cheese
- 1 bunch romaine, torn (about 8 cups)
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans or walnuts, toasted
- 1/2 cup shredded Parmesan cheese
- 1 large Granny Smith apple, chopped
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
Stacked Chicken Enchiladas
By Jac_M
Julianna Grimes, Cooking Light MARCH 2014
- 2 tablespoons canola oil
- 8 skinless, boneless chicken thighs (about 2 pounds)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 cups chopped white onion
- 8 garlic cloves, minced
- 1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed
- 1 cup chopped fresh cilantro, divided
- 3 tablespoons fresh lime juice
- 1 (7-ounce) can salsa verde
- Cooking spray
- 12 (6-inch) corn tortillas
- 3 ounces shredded pepper-Jack cheese (about 3/4 cup)
- 6 tablespoons Mexican crema