Recipes I've Shared:

Tortilla Chip Casserole (Cooking Light)

Tortilla Chip Casserole retains all the full-flavor of this popular chicken comfort dish but with lighter ingredients.

Snapper with Zucchini and Tomato (Cooking Light)

Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Vermouth also adds a hit a flavor to the vegetables.

Cooking Light Vietamese Salad Recipe

Modified from Cooking Light - Used 1.5# pork loin

Steak burritos

Adapted from Eating Well May/June 2011

Warm Lentil Salad w/Sausage and Apple (EW 10/11)

I added an extra link of sausage to this recipe, and used chicken instead of turkey sausage. Spices not used in calorie calculation.

Bombay Shrimp Curry w/ Coconut Rice (CL 7/11)

I did not put the spices in for nutrition calculation and I omitted 5 t of canola oil (used cooking spray and non stick cookware instead) .

Modified Chef Meg's Slow Cooker Provincial

This is a modification of Chef Meg's recipe that adds an extra can of diced tomatoes, and uses 21 (orig 24) ounces of boneless skinless chicken thighs instead of breast meat.

Warm (or cold) Bulgher Salad

Adapted from side dish to serve with Pork Chops Oreganata in 1/09 Cooking Light. Dish is to be served warm, but we like it chilled just as much.

Very Good (3 ratings)
Pan-seared shrimp and arugula Risotto

Adapted from Cooking Light 5/2010.

Very Good (2 ratings)
Pork Chops Oreganata

Adapted from Cooking Light 6/2010, used larger pork portion.

Very Good (3 ratings)
Spicy Chpotle Shrimp Salad

Spicy shrimp recipe that works awesome on salad

Latin Baked Chicken-Cooking Light 6/10

Spicy chicken recipe, serve with spanish rice

Very Good (1 rating)
Linguine with Spicy Shrimp (Cooking Light 6/10)

The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.

Yield: 4 servings (serving size: 1 1/4 cups)
Cost per Serving: $2.46

Recipes I've Rated:

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