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Sautéed Carrots with Sage

Sautéed Carrots with Sage

By

Cooking Light NOVEMBER 2009

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 1/2 cups diagonally sliced carrot
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh small sage leaves
4.7/5 (6 Votes)

Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens

By

Laraine Perri, Cooking Light MAY 2010

  • 3/4 teaspoon fresh lemon juice
  • 3/4 teaspoon white wine vinegar
  • 1/2 teaspoon minced shallots
  • 1/4 teaspoon kosher salt, divided
  • Dash of sugar
  • 2 (6-ounce) skinless, boneless chicken breasts
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons grated Parmigiano-Reggiano
  • 2 tablespoons all-purpose flour
  • 1 egg white, lightly beaten
  • 1/4 teaspoon black pepper, divided
  • 5 teaspoons olive oil, divided
  • 2 cups packed spring mix salad greens
  • 2 lemon wedges
0/5 (0 Votes)

Irish Soda Bread

Irish Soda Bread

By

1. Preheat the oven to 350 degrees

  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tbsp white sugar
  • 1/2 cup raisins
  • 1 egg, beaten
  • 1 cup buttermilk
  • 2 tbsp butter, melted
0/5 (0 Votes)

Pull-Apart Dinner Rolls

Pull-Apart Dinner Rolls

By

Place all of the dough ingredients into the bowl of a stand mixer and stir until the ingredients are moistened

  • 14 3/4 ounces unbleached all purpose flour
  • 2 tsp instant yeast
  • 3/4 ounces potato flour or potato flakes
  • 3/4 ounces nonfat dry milk
  • 2 T sugar
  • 1 1/2 tsp salt
  • 2 ounces of soft butter
  • 2/3 C lukewarm water (about 100 degrees)
  • 1/2 C lukewarm milk
  • Melted butter for brushing on top
4.5/5 (12 Votes)

Green Beans with Orange and Hazelnuts

Green Beans with Orange and Hazelnuts

By

Jackie Mills, MS, RD, Cooking Light APRIL 2010

  • 1/4 cup hazelnuts
  • 1/4 cup salt
  • 1 pound green beans, trimmed
  • 1 tablespoon thin orange rind strips
  • 2 teaspoons roasted hazelnut oil
  • 1/8 teaspoon salt
4.7/5 (7 Votes)

Lemon-Poppy Seed Pancakes with Blueberry Compote

Lemon-Poppy Seed Pancakes with Blueberry Compote

By

1. Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small sauce...

  • 3 cups fresh blueberries $
  • 6 tablespoons sugar, divided $
  • 3 teaspoons grated lemon rind, divided $
  • 2 tablespoons fresh lemon juice, divided $
  • 1 tablespoon water $
  • 6.6 ounces white whole-wheat flour (about 1 1/2 cups) $
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt $
  • 1 cup fat-free milk $
  • 1/2 cup plain 2% reduced-fat Greek yogurt $
  • 2 tablespoons poppy seeds
  • 1 tablespoon canola oil $
  • 1 teaspoon vanilla extract $
  • 2 large eggs, lightly beaten $
  • Cooking spray $
0/5 (0 Votes)

Scottish Shortbread I

Scottish Shortbread I

By

Preheat oven to 325 degrees F

  • 2 sticks salted butter, softened
  • 1 tsp vanilla
  • 1/2 cup caster sugar
  • 1/4 cup rice flour
  • 1 3/4 cup all purpose flour
0/5 (0 Votes)

Blueberry-Peach Cobbler

Blueberry-Peach Cobbler

By

Julianna Grimes, Cooking Light JULY 2010

  • 5 pounds peaches, peeled, pitted, and sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup granulated sugar, divided
  • 3/8 teaspoon salt, divided
  • 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups fresh blueberries
  • 2 tablespoons turbinado sugar
4.5/5 (21 Votes)

Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup

By

Susie Theodorou, Real Simple MARCH 2005

  • 1 1/2 pounds sweet potatoes (about 3 large potatoes), rinsed
  • 1 tablespoon vegetable oil
  • 1 onion, roughly chopped
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon red curry paste (found in the international section of markets)
  • 1 15-ounce can unsweetened coconut milk
  • 3 cups chicken or vegetable broth
  • 3 1/2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1 tablespoon toasted sesame oil
  • 1/2 cup fresh cilantro sprigs
4/5 (2 Votes)

Skinny Chocolate Raspberry Cheesecake

Skinny Chocolate Raspberry Cheesecake

By

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray

  • cooking spray
  • 1/2 cup (50g) crushed chocolate graham cracker crumbs
  • 1 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1 oz Baker's semi-sweet dipping chocolate
  • 18 raspberries
4.8/5 (11 Votes)