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Recipes
Spiced Squash Pancakes
By Ckelley116
Preheat oven to 275 degrees
- 1 tablespoon extra-virgin olive oil
- 3 shallots, minced
- 2 small jalapenos, seeded and minced
- 3 tablespoons minced peeled fresh ginger
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- Coarse salt and ground pepper
- 3 cups Roasted Spaghetti Squash, patted dry
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour (spooned and leveled)
- Nonstick cooking spray
Original Gooey Butter Cake Recipe by Paula Deen
By Ckelley116
Preheat oven to 350°. Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer
- 1 (18 1/4 oz) package yellow cake mix
- 1 egg
- 16 tablespoons butter, melted, divided
- 1 (8 oz) package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 (16 oz) box powdered sugar
Turkey/Chicken Parmesan
By Ckelley116
Heat oven to broil. Bring sauce to a low simmer in a small saucepan over medium-low heat
- 2 cups low-sugar pasta sauce
- 1/2 cup pine nuts, coarsely chopped
- 1 oz freshly grated Parmesan (1/4 cup)
- 1/2 tsp dried Italian seasoning
- 1 lb turkey cutlets, about 1/3" thick, or 1 lb boneless skinless chicken cutlets
- 2 tsp olive oil
- 2 oz part skim mozzarella cheese (1/2 cup)
- Salt and freshly ground black pepper
Sesame Chicken with Snow Peas
By Ckelley116
1. Whisk 3 tbsp soy sauce, 2 tsp sesame oil and the honey in a bowl
- 5 tbsp low-sodium soy sauce
- 4 tsp toasted sesame oil
- 2 tsp honey
- 1 1/4 lb skinless, boneless chicken breasts, cut into 3/4-inch chunks
- 6 tsp canola oil
- 2 scallions, thinly sliced
- 1 tbsp grated peeled ginger
- 3 cloves garlic, minced
- 1 1/4 cups low-sodium chicken broth
- 3 tbsp sugar
- 3-4 tsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp chili paste
- 4 cups snow peas, trimmed
- Cooked brown rice, for serving (optional)
- 2 tbsp sesame seeds
Lemon Basil Skillet Chicken
By Ckelley116
1. Sprinkle the chicken with salt and season with pepper to taste
- 8 chicken tenderloins (about 14 oz)
- 1/4 tsp kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tsp unsalted butter
- 2 tsp olive oil
- 3-4 garlic cloves, minced
- 1/4 cup white wine
- 1/3 cup reduced sodium chicken broth
- Juice of 1 lemon
- 1/4 cup chopped fresh basil
Guiltless Blueberry Cheesecake
By Ckelley116
Preheat the oven to 350°
- 1/2 cup reduced fat graham cracker crumbs
- 1 Tbsp light butter, softened
- 8-oz pkg reduced fat cream cheese, softened
- 1/4 cup sugar (for cheesecake)
- 1 1/2 tsp vanilla extract, divided
- 6-oz fat-free plain Greek yogurt
- 2 large egg whites
- 2 Tbsp fresh lemon juice, divided
- 1 Tbsp all purpose flour
- 2 1/2 cup fresh blueberries, divided
- 1/2 cup water
- 1/3 cup sugar (for blueberry sauce)
- 1 Tbsp cornstarch, mixed with 2 Tbsp cold water
Orange Loaf Cake
By Ckelley116
In a mixing bowl, combine the dry ingredients
- 1 3/4 cups cake flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 4 egg whites
- 2 tbsp confectioner's sugar
Homemade Pizza Dough
By Ckelley116
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appe...
- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
- 3/4 cup warm water (105-115F)
- 1 teaspoon salt
- 1/2 tablespoon olive oil
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
By Ckelley116
Ivy Manning, Cooking Light JULY 2010
- 1 pound skinless, boneless chicken breast
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Cooking spray
- 1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh orange juice
- 4 teaspoons apple cider vinegar
- 1/2 teaspoon minced habanero pepper
- 1 large garlic clove
- 1/4 cup extra-virgin olive oil
- 3/4 cup julienne-cut peeled jicama
- 2/3 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced red onion
- 1 (5-ounce) package fresh baby spinach (about 8 cups)
Corn and Crab Fritters with Guacamole
By Ckelley116
Julianna Grimes, Cooking Light JANUARY 2010
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 cup cornmeal
- 3 tablespoons finely chopped fresh chives
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 cup buttermilk
- 2 large eggs
- 3/4 cup frozen corn kernels, thawed
- 1 (8-ounce) container lump crabmeat, shell pieces removed
- 1/4 cup canola oil, divided
- 2 tablespoons finely chopped seeded plum tomato
- 1 tablespoon organic canola mayonnaise
- 2 teaspoons minced red onion
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 avocado, peeled and seeded