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Hoisin-Grilled Chicken with Soba Noodles

Hoisin-Grilled Chicken with Soba Noodles

By

Bruce Weinstein and Mark Scarbrough, Cooking Light JULY 2013

  • 2 tablespoons hoisin sauce
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon five-spice powder
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 6 ounces uncooked soba noodles
  • 1 1/2 cups sugar snap peas, trimmed and halved diagonally
  • 2 tablespoons rice vinegar
  • 1 tablespoon dark sesame oil
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 2 teaspoons toasted sesame seeds
  • 2 green onions, thinly sliced
4.7/5 (6 Votes)

Fudgy Oatmeal Bars

Fudgy Oatmeal Bars

By

Laura Zapalowski, Cooking Light SEPTEMBER 2013

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup old-fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 cup canola oil
  • 2 tablespoons unsalted butter, melted
  • Baking spray with flour
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup evaporated fat-free milk
  • 1 tablespoon instant espresso granules
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup bittersweet chocolate chips
4.5/5 (20 Votes)

Huevos Rancheros Wraps

Huevos Rancheros Wraps

By

Ivy Manning, Cooking Light SEPTEMBER 2013

  • 1/3 cup frozen whole-kernel corn
  • 1/3 cup lower-sodium canned black beans, rinsed and drained
  • 1/4 cup chopped seeded tomato
  • 3 tablespoons chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced seeded jalapeño pepper
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon salt, divided
  • 4 large eggs, lightly beaten
  • 1 teaspoon olive oil
  • 1 ounce cheddar cheese, shredded (about 1/4 cup)
  • 2 (8-inch) whole-wheat flour tortillas
4.5/5 (8 Votes)

Herbed Chicken & Tomatoes Recipe

Herbed Chicken & Tomatoes Recipe

By

Recipe by Gourmet

  • 8 ounces pasta, such as spaghetti or linguine
  • 1 1/2 teaspoons McCormick® Gourmet Collection Basil Leaves
  • 1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder, California
  • 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
  • 3 tablespoons flour, divided
  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts
  • 2 to 3 tablespoons vegetable oil, divided
  • 1 small onion, finely chopped
  • 1 can (14 1/2 ounces) petite diced tomatoes, drained
  • 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock
  • 2 tablespoons fat free half-and-half
4.6/5 (17 Votes)

White Bean, Sage, and Sausage Soup

White Bean, Sage, and Sausage Soup

By

Deb Wise, Cooking Light MARCH 2014

  • Cooking spray
  • 2 cups chopped onion
  • 1 cup chopped fennel bulb
  • 1/2 to 1 teaspoon crushed red pepper
  • 20 ounces hot Italian sausage links, casings removed
  • 8 garlic cloves, minced
  • 1/4 cup chopped fresh sage
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 cups chopped plum tomato
  • 4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley
4.5/5 (4 Votes)

Red Quinoa Salad with Apples, Walnuts, and Dried Cranberries

Red Quinoa Salad with Apples, Walnuts, and Dried Cranberries

By

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds

  • 1 1/2 cups red quinoa
  • 3 cups chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1/2 large red onion, minced
  • 4 oz. arugula, trimmed and thinly sliced (about 3 cups)
  • 4 oz. aged Gouda, finely diced (about 1 cup)
  • 1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch slices
  • 1 cup walnuts, coarsely chopped
  • 1 cup finely sliced fennel
  • 1 cup dried cranberries
  • 3 tablespoons Sherry vinegar
  • Freshly ground black pepper
  • 1/2 teaspoon sea salt
4.3/5 (3 Votes)

Baked French Toast

Baked French Toast

By

This French Toast has a carmel covered top and custard on the bottom

  • 1 (1 pound) loaf French bread, cut diagonally in 1.5 inch slices
  • 7 large eggs
  • 2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1 1/3 cups brown sugar
  • 3 tablespoons light corn syrup
  • 1/4 cup coarsely chopped pecans
4.4/5 (34 Votes)

Waldorf Turkey Pitas

Waldorf Turkey Pitas

By

In a large bowl, combine the first six ingredients

  • 2 cups cubed cooked turkey breast
  • 2 celery ribs, finely chopped
  • 1 medium tart apple, diced
  • 1 cup seedless red grapes, halved
  • 1/2 cup fat-free mayonnaise
  • 2 ounces fresh mozzarella cheese, diced
  • 8 whole wheat pita pocket halves
  • 2 cups fresh baby spinach
4.5/5 (11 Votes)

Vermont Baked Beans

Vermont Baked Beans

By

Barbara Lauterbach, Cooking Light MARCH 2008

  • 1 pound dried navy beans (about 2 cups)
  • Cooking spray
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup diced salt pork (about 4 ounces)
  • 5 1/2 cups water
  • 3/4 cup maple syrup, divided
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
4.3/5 (7 Votes)

Boston Baked Beans

Boston Baked Beans

By

Soak beans overnight in cold water

  • 2 cups navy beans
  • 1/2 pound bacon
  • 1 onion, finely diced
  • 3 tablespoons molasses
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
4.5/5 (17 Votes)