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Recipes
Broccoli Rabe with White Beans and Parmesan
By Heritage330
1. Bring 8 ounces of water to boil
- 1 pound broccoli rabe
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red pepper
- 5 cloves garlic, thinnly sliced
- 1/2 teaspoon black pepper
- 1 15-ouce can rinsed and drained cannellini beans
- 1 ounce shaved parmesan
Apricot-Glazed Pork Kebabs
By Heritage330
Joanne Weir, Cooking Light SEPTEMBER 2011
- 1 (10-ounce) jar apricot preserves
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Cooking spray
Miso Chicken
By Heritage330
Julianna Grimes, Cooking Light JANUARY 2012
- 1/4 cup rice vinegar
- 3 tablespoons lower-sodium soy sauce
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons white miso
- 1 1/2 teaspoons chile paste (such as sambal oelek)
- 2 tablespoons minced fresh garlic
- 2 tablespoons dark sesame oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons chopped fresh cilantro (optional)
Brussel Sprouts with Bacon, Garlic, and Shallots
By Heritage330
1. Heat a large nonstick skillet over medium-high heat
- 6 slices center-cut bacon, chopped
- 1/2 cup sliced shallot (about 1 large)
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray
Peas with Shallots and Pancetta
By Heritage330
Heat the oil in a large high sided saute pan over medium heat
- 2 tablespoons olive oil
- 1/2 pound pancetta, cut into small dice
- 3 shallots, halved and thinly sliced
- Pinch red pepper flakes
- 1 pound frozen peas, thawed
Pea, Tarragon, and Ricotta Pasta
By Heritage330
Sunset MARCH 2010
- 12 ounces rice-potato-soy penne or other penne
- 1 package (10 oz.) frozen petite peas
- 1 1/4 cups reduced-sodium chicken or vegetable broth
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 tablespoons chopped fresh tarragon
- 1 cup part-skim ricotta cheese, at room temperature
Lettuce Wedges With Blue Cheese Dressing
By Heritage330
In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powde...
- Juice of 1 large lemon
- 1 cup mayonnaise
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 6 ounces blue cheese, crumbled (about 1 1/2 cups)
- 2 heads iceberg lettuce
- 10 slices bacon, cooked and crumbled
- 1 medium tomato, finely diced
- Freshly ground pepper
Honey-Lime Chicken Kebabs with Mango Slices
By Heritage330
Mary Drennen, Cooking Light JUNE 2013
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 2 teaspoons grated lime rind
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- Cooking spray
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 sliced peeled mangoes
- Chili powder (optional)
Black Pepper Caramel Shrimp
By Heritage330
Bruce Weinstein and Mark Scarbrough, Cooking Light APRIL 2013
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1 1/2 tablespoons dark sesame oil
- 1 pound large shrimp, peeled and deveined
- 2 cups diagonally cut snow peas
- 2 teaspoons minced fresh garlic
- 1 teaspoons freshly ground black pepper
- 1/8 teaspoon salt
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons brown sugar
- 2 teaspoons fish sauce