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Recipes
Beef Noodle Soup
By Jac_M
Carolyn Malcoun, Cooking Light AUGUST 2013
- 3 cups fat-free, lower-sodium beef broth
- 2 cups hot water
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoons five-spice powder
- 1/8 teaspoon salt
- 1 (1-inch) piece fresh ginger, thinly sliced
- 3 ounces uncooked rice noodles
- 4 cups chopped baby bok choy (about 2)
- 12 ounces boneless sirloin steak, thinly sliced
- 1 cup fresh bean sprouts
- 2 teaspoons Sriracha (hot chile sauce)
- 12 basil leaves
- 8 jalapeño pepper slices
- 8 lime wedges
EatingWell King Ranch Casserole
By Jac_M
Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray
- 2 pounds boneless, skinless chicken breasts, trimmed
- 1 tablespoon canola oil
- 8 ounces mushrooms, chopped
- 1 medium onion, diced
- 1 medium red or green bell pepper, diced
- 4 cloves garlic, minced
- 4 teaspoons chili powder
- 1/2 cup whole-wheat flour or all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 1/2 cups diced fresh tomatoes
- 1/2 cup reduced-fat sour cream
- 1 7-ounce can or two 4-ounce cans diced green chiles, drained
- 3/4 teaspoon salt
- 12 6-inch corn tortillas, cut in half, divided
- 1 cup shredded Colby-Jack cheese, divided
- 1/4 cup sliced ripe black olives, divided
Pumpkin Scones with Maple-Cinnamon Glaze
By Jac_M
Directions For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriand...
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 cup milk
- 1 cup confectioners' sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Pearled or turbinado sugar, for sprinkling
Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)
By Jac_M
Corrine Trang, Cooking Light MARCH 2008
- 3 cups light coconut milk
- 2 cups uncooked long-grain white rice
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 8 red Thai chiles
- 1 tablespoon peanut oil
- 1 cup peeled and quartered shallots (about 4 large)
- 2 teaspoons minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1 (14.5-ounce) can whole plum tomatoes, undrained, seeded, and chopped
- 1/4 teaspoon kosher salt
Black Bean Turkey Enchiladas
By Jac_M
Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes ...
- 1-1/4 pounds lean ground turkey
- 1 small onion, chopped
- 1 teaspoon reduced-sodium taco seasoning
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1 cup (4 ounces) shredded Mexican cheese blend, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn, thawed
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
- 2 cans (4 ounces each) chopped green chilies
- 1/4 cup salsa
- 14 whole wheat tortillas (8 inches), warmed
- 2 cans (10 ounces each) enchilada sauce
- Minced fresh cilantro
- 3/4 cup reduced-fat Greek yogurt
Grilled Sirloin Steak with Mango and Chile Salad
By Jac_M
Ivy Manning, Cooking Light AUGUST 2013
- 1 pound sirloin steak, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 medium ripe mango, peeled and diced
- 1 red jalapeño pepper, thinly sliced
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Garlic and Parmesan Chicken Wings
By Jac_M
Preheat an oven to 450 degrees F (230 degrees C)
- cooking spray
- 3 quarts cold water
- 1/3 cup balsamic vinegar
- 1/4 cup salt
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 8 cloves garlic, minced
- 1 pinch salt
- 3 tablespoons olive oil, or as needed
- 1 tablespoon freshly ground black pepper
- 2 teaspoons red pepper flakes, or to taste
- 4 pounds chicken wings, separated at joints, tips discarded
- 2 tablespoons fine bread crumbs
- 1 cup finely grated Parmigiano-Reggiano cheese, divided
Texas Tabbouleh
By Jac_M
Place bulgur in a large bowl; stir in boiling water
- 1 cup bulgur
- 2 cups boiling water
- 3 medium tomatoes [x] Fresh and Juicy Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better! Get Recipes >
- 1 cup finely chopped red onion
- 2 green onions, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup lime juice
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup (4 ounces) crumbled queso fresco or feta cheese
Ginger-Sesame Steamed Vegetable Salad
By Jac_M
In a small bowl, mix the first six ingredients
- 2 tablespoons grated fresh gingerroot
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce or reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1 cup cut fresh green beans (2-inch pieces)
- 4 cups fresh broccoli florets
- 2 large carrots, julienned
- 1 package (9 ounces) fresh spinach
- 1/2 cup finely chopped unsalted dry roasted peanuts
- Coarsely chopped fresh cilantro and julienned fresh gingerroot
Buttery-Horseradish Corn on the Cob
By Jac_M
In a small bowl, mix the first eight ingredients until blended; spread over corn
- 3/4 cup butter, softened
- 1/4 cup shredded pepper jack cheese
- 1/4 cup prepared horseradish
- 1 tablespoon dried parsley flakes
- 3 teaspoons salt
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 12 medium ears sweet corn, husks removed