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Recipes
Bell Pepper Keto Nachos
By nanarose
Cut the bell peppers through the stem into sixths, remove the stem and seeds
- 2 medium bell peppers (preferably a mix of colors)
- Kosher salt
- 1 tablespoon vegetable oil
- 1 /4 teaspoon chili powder
- 1 /4 teaspoon ground cumin
- 4 ounces ground beef (80/20)
- 1 cup full-fat shredded Mexican blend cheese
- 1 /4 cup guacamole
- 1 /4 cup pico de gallo
- 2 tablespoons full-fat sour cream
Mushroom Risotto
By nanarose
Heat the chicken broth in a medium saucepan and keep warm over low heat
- 8 cups chicken broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1-ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Butterscotch Bars
By nanarose
Kathryn Conrad, Cooking Light APRIL 2009
- 1 cup packed brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 cups quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Cooking spray
- 3/4 cup fat-free sweetened condensed milk
- 1 1/4 cups butterscotch morsels (about 8 ounces)
- 1/8 teaspoon salt
- 1/2 cup finely chopped walnuts, toasted
Filet Bourguignonne with Mashed Potatoes
By nanarose
Deb Wise, Cooking Light NOVEMBER 2012
- 1 pound baking potato, peeled and cut into 1-inch pieces
- 1 cup frozen pearl onions
- 1 pound beef tenderloin, cut into 2-inch pieces
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 5 teaspoons butter, divided
- 1 bacon slice, finely chopped
- 1 (8-ounce) package mushrooms, quartered
- 1 garlic clove, finely chopped
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon sugar
- 2 teaspoons no-salt-added tomato paste
- 1/2 cup earthy red wine
- 1 cup fat-free, lower-sodium beef broth
- 2 tablespoons water
- 2 teaspoons all-purpose flour
- 3 tablespoons 2% reduced-fat milk
- Fresh thyme sprigs (optional)
Tuscan White Bean Soup with Escarole
By nanarose
Sidney Fry, MS, RD, Cooking Light JANUARY 2012
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 5 garlic cloves, minced
- 2 cups organic vegetable broth
- 1 cup water
- 1 teaspoon chopped fresh rosemary
- 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
- 2 fresh thyme sprigs
- 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
- 8 cups chopped escarole (about 1 pound)
- 1 cup chopped carrot
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon white wine vinegar
- 6 tablespoons shaved fresh Parmesan cheese
Chai Cream Pie
By nanarose
Deb Wise, Cooking Light MAY 2011
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 2 cups 2% reduced-fat milk
- 8 cardamom pods, crushed
- 8 whole cloves
- 1 (3-inch) cinnamon stick, broken
- 1 (1/2-inch) piece peeled fresh ginger, crushed
- 1 black tea bag
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 large eggs
- 1 1/2 tablespoons butter, softened
- 1 1/2 cups frozen fat-free whipped topping, thawed
- 1/8 teaspoon ground cinnamon
Honey Nut & Seed Brittle
By nanarose
Preparation 1. Preheat oven to 350°F
- 1/2 cup raw unsalted almonds, roughly chopped
- 1/4 cup raw unsalted pumpkin seeds
- 1 tbsp raw sesame seeds
- 3/4 cup raw honey
- 1/4 cup coconut sugar
- 2 tbsp organic unsalted butter
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
Italiano Ravioli with Tomato & Bacon
By nanarose
HEAT dressing in large skillet on medium-high heat
- 3 Tbsp. KRAFT Tuscan House Italian Dressing
- 2 cups halved cherry tomatoes
- 1 small onion, chopped
- 6 slices OSCAR MAYER Bacon, cooked, chopped
- 1/4 cup fat-free reduced-sodium chicken broth
- 1/2 recipe Italiano Ravioli (36 cooked ravioli)
- 2 cups arugula
Apricot-Blue Cheese Angels
By nanarose
Hannah Klinger, Cooking Light DECEMBER 2012
- 1 cup boiling water
- 1 (7-ounce) package dried apricots, chopped (about 1 cup)
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon honey
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 2 ounces crumbled blue cheese (about 1/2 cup)
- 2 sheets frozen puff pastry dough, thawed
- 1 large egg, lightly beaten
Black and White Keto Fat Bombs
By nanarose
Line a 12-cup mini muffin tin with mini liners
- 2 cups slivered almonds
- 1 cup virgin or extra-virgin coconut oil
- 1 to 2 tablespoons of your favorite low-carb powdered sweetener
- 2 teaspoons sugar-free vanilla extract
- 1 teaspoon orange zest
- Small pinch kosher salt
- 2 tablespoons unsweetened cocoa powder