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Recipes
Chicken Potpie Soup
By nanarose
Preheat the oven to 425 degrees F
- 1 disk refrigerated pie dough
- Freshly ground pepper
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- Kosher salt
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 10-ounce package frozen mixed peas and carrots
Enchilada Casserole
By nanarose
Vanessa Pruett, Cooking Light JANUARY 2012
- 1 pound ground sirloin
- 1 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 1/2 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium beef broth
- 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 4 (8-inch) whole-wheat flour tortillas
- 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Jalapeño Poppers
By nanarose
All You JUNE 2007
- 24 small jalapeño chilis
- 1 (8 oz.) package cream cheese, softened
- 1 cup grated Cheddar (4 oz.)
- 2 tablespoons chopped fresh cilantro
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain bread crumbs
- Salt and pepper
Spanish-Style Tuna and Potato Salad
By nanarose
Julianna Grimes, Cooking Light JANUARY 2010
- 1 pound small red potatoes, quartered
- 1 pound haricots verts, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 1/4 cup thinly sliced shallots
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1 (5-ounce) can albacore tuna in water, drained
- 1/4 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 5 cups torn romaine lettuce
Goat Cheese-Asparagus Crustless Quiche
By nanarose
How to Make ... Stir-Frying How to Make Make the Most of a CSA Membership Buckwheat Marketplace Enter your fr...
- 1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
- 1 tsp. olive oil
- 2 large shallots
- 2 cloves garlic, peeled
- 5 oz. fresh goat cheese
- 2 large eggs
- 5 large egg whites
RECIPE DETAIL
By nanarose
Please note: When changing this recipes servings, the directions and nutritional information will refer to the orig...
- 1 Cup soy flour
- 1 Cup almonds, finely ground
- 1 Cup granular sugar substitute (sucralose)
- 1 1/2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Cup canola oil
- 4 large eggs
- 1 medium zucchini, coarsely grated
- 1 Teaspoon vanilla extract
Cheese-Potato Slab Pie
By nanarose
Make the crust: Pulse the flour, sugar and salt in a food processor
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 3 sticks unsalted butter, cubed (keep cold in the freezer)
- 1 tablespoon white or apple cider vinegar
- 4 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 4 large red-skinned potatoes (1 1/2 pounds), unpeeled
- 2 gala apples, unpeeled
- 2 sprigs fresh thyme, leaves stripped
- Freshly ground black pepper
- 3 tablespoons breadcrumbs
- 5 ounces mortadella or ham, thinly sliced
- 10 ounces white cheddar cheese, shredded
- Heavy cream, for brushing
Salsa Chicken on a Stick
By nanarose
1. Place chicken in a resealable plastic bag set in a deep bowl
- 2 pounds chicken breast tenderloins
- 3/4 cup purchased salsa
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon lemon-pepper seasoning
Grilled Lamb Chops and Mint Chimichurri
By nanarose
Laraine Perri, Cooking Light APRIL 2011
- 1 1/2 cups fresh mint
- 1/2 cup fresh flat-leaf parsley
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fat-free, lower-sodium chicken broth
- 1 1/2 tablespoons white vinegar
- 2 teaspoons minced shallots
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 (4-ounce) lamb loin chops, trimmed
- Cooking spray
Steak Tips with Peppered Mushroom Gravy
By nanarose
Ann Taylor Pittman, Cooking Light JANUARY 2010
- 2 cups uncooked egg noodles
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon lower-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves (optional)