Flourless Peanut Butter Cookies

Adapted from Joy The Baker

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Halibut With Mango Salsa

This is excellent, nice light fish with a beautiful mango salsa. Have I mentioned how much I love the Cooking Light Mag ?

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Spiced Honey Glazed BBQ Chicken With Vegies

What I love about this chicken is the nice spice blend that goes on before I brush it with honey. Very tasty combination and a definite recipe keeper from Cooking Light

Ingredients

• 2  teaspoons  garlic powder
• 2  teaspoons  chili powder
• 1  teaspoon  salt
• 1  teaspoon  ground cumin
• 1  teaspoon  paprika
• 1/2  teaspoon  ground red pepper
• 8  skinless, boneless chicken thighs
• Cooking spray
• 6  tablespoons  honey
• 2  teaspoons  cider vinegar

 

Preparation

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

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Stir Fried Shrimp With Garlic And Chile Sauce

This has a nice spicy hint. It looks similar to the Thai shrimp dish I did a few days back but I promise it is completely different in taste. This one is spicy and filled with garlic vs. the Thai ones has a nice coconut taste. From Cooking Light

Ingredients

• 1/2  cup  fat-free, less-sodium chicken broth
• 2  teaspoons  cornstarch
• 1  teaspoon  sugar
• 2  teaspoons  Shaoxing (Chinese rice wine) or dry sherry
• 2  teaspoons  low-sodium soy sauce
• 1/4  teaspoon  white pepper
• 1  tablespoon  canola oil
• 1 1/2  pounds  large shrimp, peeled and deveined
• 2  tablespoons  minced garlic
• 1 1/2  teaspoons  minced peeled fresh ginger
• 1  jalapeño pepper, seeded and finely chopped
• 1/2  cup  (1-inch) slices green onions
• 1/2  teaspoon  dark sesame oil
• Cilantro sprigs (optional)

Preparation

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

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Grilled Chicken with Tomatillo Sauce

Click on picture for a bigger more delicious view..

Yet another borrowed recipe from Cooking Light. This is also another winner. Grilled Chicken with a tomatillo sauce. The rice also has a nice hint of Chile in Adobe sauce. Very healthy and so tasty. This chicken is marinaded for a couple of hours before hitting the grill and it makes the flavor of the garlic and olive oil stick nicely.

Ingredients

• 2  teaspoons  olive oil
• 1/2  teaspoon  ground cumin
• 1/8  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  pound  tomatillos
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  cilantro leaves
• 1/4  cup  chopped green onions
• 2  tablespoons  fresh lime juice
• 1/2  teaspoon  sugar
• 1/4  teaspoon  salt
• 1  garlic clove, chopped
• 1  jalapeño pepper, seeded and chopped
• 1/4  teaspoon  salt
• Cooking spray

Preparation

1. Prepare grill to medium-high heat.

2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.

4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you’re drinking, pour a Mexican beer.

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Turkeycake

I found a tasty recipe at my most used magazine collection of Cooking Light. This is actually a recipe for what to do with your left over Thanksgiving Turkey. I’m loving this recipe so much, it’s the combination of cheese, bread crumbs, potato and turkey that makes this delicious Turkey Cake so yummy. I added to this meal a tablespoon of Orange Marmalade in replacement of the cranberry sauce.

Ingredients

• Cooking spray
• 2  cups  chopped shiitake mushroom caps (about 4 ounces)
• 1  garlic clove, minced
• 2  cups  chopped cooked turkey breast (about 10 ounces)
• 2  cups  mashed cooked baking potatoes
• 3/4  cup  panko (Japanese breadcrumbs), divided
• 1/2  cup  (2 ounces) shredded cheddar cheese
• 1/3  cup  thinly sliced green onions
• 1 1/2  tablespoons  finely chopped fresh thyme
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  tablespoon  canola oil, divided

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 5 minutes or until tender, stirring frequently. Combine mushroom mixture, turkey, potatoes, 1/4 cup panko, cheese, onions, thyme, salt, and pepper in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 cup panko.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 4 patties.

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Spicy Chicken Sandwich

Click on picture for close up view

I found such a tasty Chicken Sandwich recipe in the Cooking Light Magazine. This is a recipe keeper. The only adjustments I made, I used whole wheat kaiser rolls and 3 more TB’s of hot sauce, I could not taste the heat with the 3 TB that was requested.

Ingredients

• Mayo:
• 1/4  cup  reduced-fat mayonnaise
• 2  tablespoons  chopped fresh cilantro
• 1  teaspoon  fresh lime juice
• 1  garlic clove, minced
• Chicken:
• 1/4  cup  egg substitute
• 3  tablespoons  hot sauce (such as Tabasco)
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 2  (6-ounce) skinless, boneless chicken breast halves
• 4 1/2  ounces  baked tortilla chips (about 6 cups)
• 2  tablespoons  olive oil
• Remaining ingredients:
• 4  (2-ounce) Kaiser rolls, split
• 12  (1/8-inch-thick) red onion slices
• 4  lettuce leaves

 

Preparation

1. To prepare mayo, combine the first 4 ingredients.

2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

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