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Recipes
Barbecued Hot Dog Skewers
By nanarose
1. Using six 6-inch skewers,* alternately thread beef frank pieces, pineapple pieces, and green...
- 3 97% fat-free beef franks, such as Hebrew National brand, cut into 1-inch pieces
- 1/2 of a medium fresh pineapple, cut into 1-inch pieces
- 4 medium green onions, cut into 1 1/2- to 2-inch pieces
- 1/2 cup Sweet-and-Tangy Barbecue Sauce
Marinated Lamb Chops
By nanarose
David Bonom, Cooking Light APRIL 2011
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons minced onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 2 garlic cloves, minced
- 8 (4-ounce) lamb loin chops, trimmed
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Lasagna-Stuffed Spaghetti Squash
By nanarose
Using a large serrated knife, cut the spaghetti squash in half lengthwise
- 2 2
- small spaghetti squash (about 1 lb 10 oz each)
- 1 1
- c.
- no-salt-added small-curd cottage cheese
- 1 /4
- c.
- grated Romano cheese
- Kosher salt and pepper
- 8 8
- oz.
- frozen broccoli florets, thawed, squeezed of excess moisture and chopped
- 3 /4
- c.
- low-sodium marinara or tomato sauce
- 3 3
- oz.
- part-skim mozzarella, grated
- Green salad, for serving
Fruitcake Cookies
By nanarose
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Creamy Mushroom Soup
By nanarose
MELT butter in large skillet on medium heat
- 2 Tbsp. butter
- 1-1/2 lb. sliced fresh mushrooms
- 1 onion, chopped
- 2 stalks celery, chopped
- 1/2 lb. baking potatoes (about 2), peeled, cut into 1-inch cubes (about 2 cups)
- 1 qt. (4 cups) water
- 1 can (14-1/2 oz.) chicken broth
- 1/2 tsp. pepper
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1/4 cup chopped fresh parsley
Beef and Broccoli Bowl
By nanarose
Kate Parham, Cooking Light OCTOBER 2012
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 (12-ounce) boneless sirloin steak, cut into thin strips
- 2 teaspoons canola oil
- 2 cups broccoli florets
- 1 cup vertically sliced red onion
- 1 cup chopped carrot
- 1/2 cup water
- 2 teaspoons dark sesame oil
- 1/3 cup sliced green onions
Blackened Tilapia Baja Tacos
By nanarose
David Bonom, Cooking Light MARCH 2011
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets
- 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges
Blue Cheese-Stuffed Chicken with Buffalo Sauce
By nanarose
Mark Scarbrough, Cooking Light MARCH 2010
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tablespoon reduced-fat sour cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons butter, divided
- 6 tablespoons finely chopped drained bottled roasted red bell peppers
- 2 teaspoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon hot sauce
Fajitas
By nanarose
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients
- Marinade ( Mojo):
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa
Pan-Seared Strip Steak
By nanarose
Robin Bashinsky, Cooking Light APRIL 2011
- 2 (12-ounce) lean, grass-fed New York strip steaks
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 thyme sprigs
- 2 garlic cloves, crushed