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Recipes
Baked Fish With Tarragon
By Heritage330
Very delicate tasting fish
- 1 lb white fish fillet (use your favorite)
- 1/4 cup butter, melted
- 1/2 cup Ritz cracker, crushed or bread crumbs
- 1 tablespoon tarragon
- 1/2 teaspoon chives
- salt
- pepper
- sliced lemon
Black Bean, Squash and Goat Cheese Tamales
By Heritage330
1.To prepare wrappers: Place cornhusks in a large bowl, cover with hot water and weight with a heavy plate or pan t...
- 4 ounces dried cornhusks
- Batter
- 1 3/4 cups masa
- 1 1/4 cups hot water
- 1 1/2 cups part-skim ricotta cheese
- 1/4 cup canola oil
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 cups quick-cooking grits, or cornmeal
- 1/2-3/4 cup vegetable broth, or reduced-sodium chicken broth
- Filling
- 20 ounces frozen winter squash, thawed (about 2 cups)
- 1 15-ounce can black beans, rinsed
- 1 4-ounce can chopped green chiles, drained
- 3/4 teaspoon salt
- 3/4 cup crumbled goat cheese
Chicken-Avocado Salad
By Heritage330
Sidney Fry, MS, RD, Cooking Light JANUARY 2013
- 2 teaspoons olive oil
- 1 teaspoon orange juice
- 1 teaspoon sherry vinegar
- Dash of salt
- Dash of pepper
- 3/4 cup cooked bulgur
- 2 ounces shredded roasted chicken
- 1/4 cup sliced avocado
- 6 cherry tomatoes, halved
- 1 tablespoon feta cheese
- Chopped fresh cilantro
Cauliflower "Caviar" with Frizzled Prosciutto
By Heritage330
Mark Bittman, Cooking Light NOVEMBER 2010
- 4 cups coarsely chopped cauliflower florets (about 2 pounds)
- 5 teaspoons olive oil, divided
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 4 ounces prosciutto, chopped
- 1 tablespoon minced garlic
- 1 tablespoon sherry vinegar
- 1/4 cup chopped fresh parsley
- 24 belgian endive leaves (about 2 small heads)
Spinach, Pasta, and Pea Soup
By Heritage330
Heat a large saucepan over high heat
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 thinly sliced green onions
- 4 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 3/4 cup uncooked orzo
- 1 tablespoon grated lemon rind
- 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
- 1 tablespoon chopped fresh oregano
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (6-ounce) package fresh baby spinach
- 1/3 cup grated Parmesan cheese
Raspberry-Chipotle Chicken Breasts with Cucumber Salad
By Heritage330
Bruce Weinstein and Mark Scarbrough, Cooking Light MAY 2013
- 2 tablespoons seedless raspberry jam
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon grated lime rind
- Cooking spray
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 cups shaved English cucumber
- 1/2 cup vertically sliced red onion
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
Chicken and Herb White Pizza
By Heritage330
1. Preheat oven to 450°. 2
- 1 pound refrigerated fresh pizza dough
- Cooking spray
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup 2% reduced-fat milk
- 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
- 1 tablespoon yellow cornmeal
- 1 1/2 cups shredded rotisserie chicken breast
- 1/4 cup diced red onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
Grilled Chicken with Rustic Mustard Cream
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 3 tablespoons light mayonnaise
- 1 tablespoon water
- Rosemary sprigs (optional)
Rotini with White Beans and Escarole
By Heritage330
1. Cook pasta according to packing directions, omitting salt and fat; drain
- 8 ounces uncooked rotini
- 2 tablespoons extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 (12-ounce) bag chopped escarole
- 3/4 cup organic vegetable broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
- 1/2 teaspoon salt
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Pear Chutney Bruschetta with Pecans and Blue Cheese
By Heritage330
Ann Taylor Pittman, Cooking Light OCTOBER 2011
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallots
- 1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear
- 1/2 cup pear nectar
- 1/4 cup finely chopped dried apricots
- 2 tablespoons sugar
- 1 1/2 tablespoons cider vinegar
- 1/8 teaspoon salt
- 1 (3-inch) cinnamon stick
- 4 ounces French bread baguette, cut diagonally into 16 thin slices and toasted
- 8 teaspoons chopped pecans, toasted
- 8 teaspoons crumbled blue cheese
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh thyme