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Recipes
Curried Coconut Soup with Chicken
By Jac_M
Julianna Grimes, Cooking Light MARCH 2014
- 2 teaspoons canola oil
- 1/2 cup thinly sliced shallots
- 4 teaspoons Thai red curry paste
- 1 tablespoon minced fresh garlic
- 4 cups unsalted chicken stock (such as Swanson)
- 1 cup light coconut milk
- 2 cups chopped skinless, boneless rotisserie chicken breast
- 2/3 cup thinly sliced cucumber
- 1/2 cup torn fresh basil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 teaspoon dark sesame oil
- 2 cups cooked rice noodles
- 4 lime wedges
Sausage & Vegetable Skillet Dinner
By Jac_M
In a 12-in. skillet, heat oil over medium-high heat
- 1 tablespoon olive oil
- 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 8 medium red potatoes (about 2 pounds), thinly sliced
- 1 package (10 ounces) frozen corn
- 1-1/4 cups vegetable broth
- 1/4 teaspoon pepper
- 2 cups fresh baby spinach
Biscuit-Topped Chicken Potpie
By Jac_M
Julianna Grimes, Cooking Light SEPTEMBER 2013
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups unsalted chicken stock (such as Swanson)
- 2 cups shredded cooked chicken breast
- 1 cup frozen green peas, thawed
- 1 (3/4-ounce) package fresh poultry blend herbs
- Cooking spray
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking soda
- 1/4 cup cold butter, cubed
- 1/3 cup buttermilk
Slow-Cooked Coconut Chicken
By Jac_M
In a large bowl, combine the first five ingredients
- 1/2 cup light coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1/8 teaspoon ground cloves
- 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 6 tablespoons flaked coconut, toasted
- Minced fresh cilantro
Potato, Chorizo, and Green Chile Burritos
By Jac_M
Krista Ackerbloom Montgomery, Cooking Light MAY 2012
- 10 ounce red potatoes, cut into 1/2-inch cubes
- 1 cup chopped tomato
- 2 tablespoons diced white onion
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 6 ounces Mexican raw chorizo
- 1 cup chopped white onion
- 1/3 cup thinly sliced poblano chile
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 4 (7- to 8-inch) whole-wheat flour tortillas
- 2 ounces queso fresco, crumbled (about 1/2 cup)
Cilantro-Lime Chicken Sandwiches Recipe
By Jac_M
In a large resealable plastic bag, combine the oil, lime juice and cumin
- 1/2 cup canola oil
- 1/4 cup lime juice
- 4 teaspoons ground cumin
- 8 boneless skinless chicken breast halves (6 ounces each)
- 1 cup fat-free spreadable cream cheese
- 1/3 cup minced fresh cilantro
- 1/4 cup chopped red onion
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 whole wheat hamburger buns, split
- 2 medium tomatoes, sliced
- 1 medium ripe avocado, peeled and thinly sliced
Minted Fresh Fruit Salad
By Jac_M
In a large bowl, combine the first six ingredients
- 1 medium cantaloupe, peeled, seeded and cubed
- 1 pound fresh strawberries, halved
- 1 fresh pineapple, peeled and cubed
- 2 large Granny Smith apples, cubed
- 2 cups seedless red or green grapes
- 1/2 cup dried cranberries
- 3/4 cup orange juice
- 1/3 cup lemon juice
- 2 tablespoons minced fresh mint
- 1 teaspoon ground cinnamon
- 1/2 cup flaked coconut, optional
20-Minute Chicken Enchiladas
By Jac_M
Adam Hickman, Cooking Light JULY 2013
- 1 cup prechopped onion
- 1 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 (15-ounce) can unsalted tomato sauce
- 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 12 (6-inch) corn tortillas
- Cooking spray
- 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
- 1 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 6 tablespoons sour cream
Veggie Macaroni and Cheese Recipe
By Jac_M
Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the l...
- 1-1/2 cups uncooked elbow macaroni
- 3 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 3 large carrots, halved and thinly sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1 cup chicken broth
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
Creamy Avocado & White Bean Wrap
By Jac_M
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful f...
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
- 1/4 teaspoon salt
- 2 cups shredded red cabbage
- 1 medium carrot, shredded
- 1/4 cup chopped fresh cilantro
- 1 15-ounce can white beans, rinsed
- 1 ripe avocado
- 1/2 cup shredded sharp Cheddar cheese
- 2 tablespoons minced red onion
- 4 8- to 10-inch whole-wheat wraps, or tortillas