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Recipes
Chicken Salad with Asparagus and Zucchini (CL)
By goldens64
Jean and Mike Kressy, Cooking Light JUNE 2003
- 2/3 cup low-fat sour cream
- 2 tablespoons 1% low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black peppercorns
- 1 1/2 cups (1-inch) diagonally cut asparagus
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1 cup chopped zucchini
- 1/3 cup thinly sliced radishes
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup thinly sliced green onions
- 2 teaspoons chopped fresh sage
- 6 cups mixed salad greens
Chocolate Yummies
By goldens64
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray
- 7 Graham Cracker sheets
- 2 1/2 cups miniature marshmallows
- 1 package (12 oz., 2 cups) semi-sweet chocolate morsels
- 2/3 cup light corn syrup
- 3 tablespoons butter or margarine
- 1/2 cup crunchy peanut butter
- 3 cups Kellogg's® Rice Krispies® cereal
Pork with Lemon-Caper Sauce
By goldens64
Alyson Haynes, Cooking Light OCTOBER 2008
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons Italian-seasoned breadcrumbs
- 3 tablespoons preshredded fresh Parmesan cheese
- 1/4 teaspoon black pepper
- 1 large egg white, lightly beaten
- 4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
- Cooking spray
- 2 teaspoons olive oil
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon dry white wine
- 1/4 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons capers, rinsed and drained
Blueberry Brunch Cake (CL)
By goldens64
Cooking Light JUNE 2003
- Cooking spray
- 1 tablespoon all-purpose flour
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 large egg
- 1 large egg white
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1/4 cup orange juice
- 1 teaspoon grated lemon or orange rind
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tablespoons turbinado sugar
- 1/8 teaspoon ground nutmeg
- 1/2 cup low-fat sour cream
- 1 teaspoon vanilla extract
- 1 (8-ounce) carton vanilla low-fat yogurt
- 3/4 cup fresh blueberries
Eggplant Parmesan
By goldens64
Kathy Kitchens Downie, RD,, Cooking Light SEPTEMBER 2010
- Eggplant:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- Remaining ingredients:
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Banana-Caramel Shortcakes
By goldens64
A sweet departure from the traditional strawberry shortcake, this decadent version features shortcakes with bananas...
- 3/4 cup(s) sugar
- 2 tablespoon(s) water
- 3 tablespoon(s) butter
- 1/2 cup(s) heavy cream
- Garnish: chopped walnuts
- 1 1/3 cup(s) flour
- 1/4 cup(s) finely chopped walnuts
- 2 tablespoon(s) sugar
- 1.5 teaspoon(s) sugar
- 1.5 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1 cup(s) heavy cream
- 2 ripe bananas
- 3/4 cup(s) heavy cream
- 1 tablespoon(s) sugar
- 1/2 teaspoon(s) vanilla extract
- Garnish: chopped walnuts
Chicken Burgers with Peanut Sauce (CL)
By goldens64
Cooking Light JUNE 2003
- 2 tablespoons peanut butter
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon water
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
- 1/2 cup finely chopped green onions
- 1 tablespoon chile paste with garlic
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon salt
- 1 pound skinless, boneless chicken breast, chopped
- Cooking spray
- 4 (2-ounce) sandwich rolls with sesame seeds
- 1 cup onion sprouts or alfalfa sprouts
Blood Orange Sangría (CL)
By goldens64
Cooking Light DECEMBER 2004
- 2 cups sliced strawberries
- 2 cups apple juice
- 2/3 cup Triple Sec (orange-flavored liqueur)
- 1/2 cup sugar
- 4 whole cloves
- 3 seedless blood oranges, each cut into 16 wedges
- 2 (750-milliliter) bottles fruity red wine
- 2 (3-inch) cinnamon sticks
- 1 lemon, cut into 8 wedges
- 1 lime, cut into 8 wedges
Beef Stroganoff (CL)
By goldens64
Cynthia Nicholson, Real Simple DECEMBER 2004
- 2 tablespoons vegetable oil
- 2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin
- 1/4 teaspoon caraway seeds (optional)
- 1 large onion, chopped
- 2 10-ounce packages white mushrooms, sliced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 14 1/2-ounce can beef broth
- 2 tablespoons chopped parsley
- 1 cup low-fat or regular sour cream
- 1 12-ounce package extra-wide egg noodles, cooked
BLT Bread Salad (CL)
By goldens64
Joanne Weir, Cooking Light JUNE 2010
- 6 ounces French bread baguette, cut into 1/2-inch cubes
- Cooking spray
- 4 slices hickory-smoked bacon
- 1 tablespoon olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 6 cups torn romaine lettuce
- 1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges
- 3 green onions, thinly sliced
- 1/2 cup (2 ounces) crumbled feta cheese