Chef by Chance's

41

Recipes

Sauteed Carrots With Sage-Cooking Light

(1 reviews) Posted by Chef by Chance  

CL 11/09. recipe can be easily doubled. I chopped regular sized sage leaves. MORE»

Recipe #397719

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Almond Stuffed Chicken-Cooking Light

Posted by Chef by Chance  

Cooking Light 3/09. They recommend using Boursin light cheese, I use Laughing Cow. The nutritional values from Cooking Light are Calories-288, Fat-2.7, Protein-37.5, Carb-3.9, fiber-.9, Chol-111, sodium-496, Calcium-109 MORE»

Recipe #390473

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Microwave Chicken Paprika

Posted by Chef by Chance  

Sometimes I add additional vegetables and I will use precooked chicken strips and add them with the juice. MORE»

Recipe #384984

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Rise and Shine Oatmeal (Cooking Light)

Posted by Chef by Chance  

This is a recipe in the Sodium Savy article in the 10/08 issue. I used the amount of milk called for on my oats canister which was more than called for here. I forgot to add the honey and still liked it! This is CL's calculation which is... MORE»

Recipe #347832

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Eldress Bertha's Applesauce (Cooking Light)

Posted by Chef by Chance  

A Shaker recipe in Cooking Light's 10/08 issue. The origianl recipe calls for Baldwin apples which are hard to find, C.L.'s recipe uses Pink Lady apples. I can't find those so I used Winesap apples with great results. MORE»

Recipe #347085

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Parmesan and Sage-Crusted Pork Chops (Cooking Light)

Posted by Chef by Chance  

Cooking Light 12/08 The recipe didn't specify what type of mustard. I used dijon which tasted fine. MORE»

Recipe #346404

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Chicken and Basil Calzones-Cooking Light

Posted by Chef by Chance  

The original recipe was a bit bland so I add italian seasoning to the pizza sauce. Keep the pizza dough cold until you use it or it is difficult to work with. MORE»

Recipe #346122

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Spice-Brined Turkey With Cider Pan Gravy (Cooking Light)

(1 reviews) Posted by Chef by Chance  

This is a very flavorful and moist turkey. This turkey brines overnight and I showed that time in the prep time. I used 1 cup of the brine instead of broth in the roasting pan. MORE»

Recipe #345694

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Cinnamon Pork Roast

Posted by Chef by Chance  

This recipe was on the package of pork loin that I bought. I don't have a grill so I roasted it in my oven until the it reached the right temperature. I included the marinade time as prep time. MORE»

Recipe #329989

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Pastry for a Double Pie Crust

Posted by Chef by Chance  

This is from Jan Karon's Mitford Cookbook. Pie Crust, unbaked, can be kept in the refrigerator for up to 8 hours and frozen for up to 2 months. I used the cooking time for the time the dough needs to rest in the refrigerator. MORE»

Recipe #319856

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Pampered Chef's Pie Crust

Posted by Chef by Chance  

This is for a 2 crust pie and is good for deep pie plates. I used the cooking time for the refrigerated time. MORE»

Recipe #319855

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Aida's Single Pie Crust

Posted by Chef by Chance  

I saw this on an episode of Ask Aida. Makes 1 crust for a 9" or 10" pie. She suggests keeping the shortening in the freezer which will make the crust flakier. I found this dough to be easy to roll and indeed very flaky. I used the... MORE»

Recipe #319853

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Parmesan Pork Cutlets

(1 reviews) Posted by Chef by Chance  

I think I cut this out from a Real Simple magazine. I guessed on the prep time. MORE»

Recipe #319721

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Jerk Chicken Salad-Pampered Chef

Posted by Chef by Chance  

I adapted this recipe to my own taste. It originally uses a fresh whole pineapple, and 15 oz can of black beans. This uses the grill pan but I think any pan would do. Plain Olive Oil can be used instead of Garlic Oil. MORE»

Recipe #318553

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Hot Artichoke & Spinach Dip-Pampered Chef

Posted by Chef by Chance  

This uses the small oval baker and suggests serving with baked pita chips. I didn't include thaw time in the prep time. MORE»

Recipe #315770

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Herbed Vegetable Medley

Posted by Chef by Chance  

This recipe is from Southern Living Feb '99. The vegetables are easily substituted. You can use 2 tbsp fresh basil in place of the dried spice. MORE»

Recipe #305689

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Cheese Ravioli With Toasted Walnuts

Posted by Chef by Chance  

This recipe is from Real Simple November 2007. Simple and tasty. The ravioli can be fresh or frozen. MORE»

Recipe #297976

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Strawberry-Balsamic Vinaigrette

Posted by Chef by Chance  

This is from Southern Living. They recommended a salad of Romaine lettuce, chicken, fresh strawberries, navel oranges, and red onion MORE»

Recipe #297607

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Basil-Lime Fruit Salad (Cooking Light)

(1 reviews) Posted by Chef by Chance  

Delicious! This can be prepared ahead of time by making the simple syrup and chopping the fruits, just refrigerate seperately and then combine just before serving. MORE»

Recipe #294970

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Fruit Crisp-Cooking Light

Posted by Chef by Chance  

This is made in 2 ramekins. The original recipe from the 4/96 issue calls for reduced calorie margarine but I use regular butter instead. You can substitute any fruit. MORE»

Recipe #291654

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