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Recipes
Herb Yogurt Chicken
By nanarose
In a medium sized bowl, mix together all marinade ingredients
- 4 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper
- 2 boneless chicken breasts with skin, rinsed, patted dry
- 2 cups spinach leaves, washed and dried, optional
- 1/2 cucumber (about 1/2 cup), peeled and seeded
- 1 lemon, juiced
- Pinch freshly ground black pepper
- 1 tablespoon garlic
- 1 cup yogurt
- Pinch salt
- 1 tablespoon freshly chopped dill leaves
Hungarian Goulash
By nanarose
Joanne Weir, Cooking Light SEPTEMBER 2011
- 1 garlic clove, crushed
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon caraway seeds, crushed
- 1/4 teaspoon black pepper, divided
- Cooking spray
- 1 (1-pound) pork tenderloin, cut into 1-inch pieces
- 2 cups coarsely chopped onion
- 1 bacon slice, finely chopped
- 1 3/4 cups water, divided
- 1 cup chopped seeded tomato
- 1 tablespoon paprika
- 3/4 cup beer
- 1/8 teaspoon crushed red pepper
- 3 Hungarian wax chiles, seeded and cut into 1-inch pieces
- 1 1/2 tablespoons all-purpose flour
- 8 ounces uncooked egg noodles
- 1 tablespoon butter
- 3 tablespoons sour cream
- Chopped parsley (optional)
Garlicky Spinach-Sausage Gratin
By nanarose
Julianna Grimes, Cooking Light OCTOBER 2011
- 2 tablespoons olive oil, divided
- 1 cup chopped onion
- 8 garlic cloves, coarsely chopped
- 6 ounces pork sausage
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 2 large eggs, lightly beaten
- 12 ounces fresh spinach, trimmed
- Cooking spray
- 2 ounces French bread baguette, torn into 1-inch pieces
- 1/3 cup grated Parmesan cheese
Snowball Cookies
By nanarose
STEP 1 Heat oven to 325°F
- 1 cup Land O Lakes® Butter, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups finely chopped pecans
Food & Recipes
By nanarose
ADD/ADHD Please enter email address Traditional Buffalo wings are usually deep-fried and drenched in hot sauce la...
- reduced-fat sour cream
- crumbled blue cheese
- distilled white vinegar
- cayenne pepper
- nonfat buttermilk
- hot sauce, divided
- distilled white vinegar, divided
- chicken tenders
- whole-wheat flour
- cornmeal
- cayenne pepper
- canola oil, divided
- carrot sticks
- celery sticks
Cherry-Peach Sangria
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2012
- 1/4 cup sugar
- 1/4 cup brandy
- 2 1/2 cups pitted Rainier cherries
- 1 (750-milliliter) bottle albariño wine, chilled
- 1 cup chilled club soda
- 1 peach, thinly sliced
- 3 thyme sprigs
- 1 sprig purple basil (optional)
- 1 sprig sweet basil (optional)
Chocolate Truffle Cheesecake
By nanarose
1. Position the racks in the lower and upper thirds of the oven
- Cooking spray
- 1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon melted unsalted butter
- 2 ounces semisweet chocolate, chopped
- 24 ounces 1 percent cottage cheese
- 8 ounces 1/3 less fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- 1 egg
- 2 egg whites
- 2 teaspoons instant espresso powder
- 2 teaspoons pure vanilla extract
- Fresh raspberries and mint sprigs, serving suggestion
Chicken Enchiladas
By nanarose
Julianna Grimes, Cooking Light JANUARY 2012
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon whole black peppercorns
- 5 garlic cloves, crushed
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 celery stalk, coarsely chopped
- 1 large carrot, peeled and cut into 1/2-inch pieces
- 1 jalapeno pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7-ounce) can salsa verde
- 1/4 cup heavy whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces 1/3-less-fat cream cheese, softened
- 12 (6-inch) corn tortillas
- Cooking spray
- 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
Morel Risotto
By nanarose
David Bonom, Cooking Light MAY 2010
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped shallots
- 1/4 cup finely chopped onion
- 1 teaspoon thyme leaves
- 1/2 pound morel mushrooms, halved lengthwise
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/4 cup dry vermouth
- 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
Food & Recipes
By nanarose
ADD/ADHD Please enter email address This healthy update of a traditionally rich ham-and-cheese breakfast strata i...
- eggs
- egg whites
- non-fat milk
- Dijon mustard
- rosemary, minced fresh
- pepper, freshly ground
- spinach, chopped, wilted; see Tip
- whole-grain bread, crusts removed if desired, cut into 1-inch cubes; about 1/2 pound, 4-6 slices
- ham steak, diced; 5 ounces
- jarred roasted red peppers, chopped
- Gruyère or Swiss cheese, shredded