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Seriously Lemon Tart

Seriously Lemon Tart

By

Cooking Light NOVEMBER 2012

  • Cooking spray
  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon rind
  • 1 cup lemon sections (about 4 large lemons), seeds removed
  • 1/2 teaspoon salt
  • 3 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 12 very thin lemon slices
  • 2 tablespoons brown sugar
4/5 (1 Votes)

Summer Squash, Bacon, and Mozzarella Quiche

Summer Squash, Bacon, and Mozzarella Quiche

By

Katie Koonce, Santa Barbara, California, Cooking Light JULY 2011

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
5/5 (1 Votes)

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

By

Cooking Light JULY 2009

  • 6 ounces uncooked farfalle (bow tie pasta)
  • 2 cups grape tomatoes, halved
  • 1 cup seedless green grapes, halved
  • 1/3 cup thinly sliced fresh basil leaves
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped shallots
  • 2 teaspoons capers
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons extra-virgin olive oil
  • 1 (4-ounce) package crumbled reduced-fat feta cheese
0/5 (0 Votes)

Fiesta Chicken Soup

Fiesta Chicken Soup

By

HEAT dressing in large saucepan on medium-high heat

  • 1/4 cup KRAFT Zesty Italian Dressing
  • 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 onion, chopped
  • 1 cup (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1-1/4 cups water
  • 1 can (8-1/2 oz.) peas and diced carrots, drained
  • 1 tsp. chili powder
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
0/5 (0 Votes)

Keto Coconut Cookies

Keto Coconut Cookies

By

Preheat the oven to 350 degrees F (175 degrees C)

  • 3 /4 cup granular sucralose sweetener (such as Splenda®)
  • 1 /2 cup butter
  • 3 eggs
  • 1 /2 tablespoon heavy cream
  • 1 teaspoon almond milk
  • 1 /2 cup unsweetened coconut flakes
  • 6 tablespoons coconut flour
  • 1 /4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 /2 teaspoon salt
0/5 (0 Votes)

Slow-Cooker Pantry Chicken Stew

Slow-Cooker Pantry Chicken Stew

By

TOSS chicken with flour in slow cooker

  • 1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup flour
  • 1 pkg. (8 oz.) sliced fresh mushrooms
  • 2 cups baby carrots
  • 1 small onion, chopped
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 cup frozen peas, thawed, drained
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
0/5 (0 Votes)

Keto Chocolate Mousse

Keto Chocolate Mousse

By

Combine cream, cocoa powder, espresso powder, almond extract, stevia, and sea salt in a large bowl

  • 1 cup heavy whipping cream
  • 2 tablespoons unsweetened cocoa powder
  • 1 /2 teaspoon instant espresso powder
  • 1 /2 teaspoon almond extract
  • 1 tablespoon stevia powder
  • 1 pinch fine sea salt
  • 2 tablespoons dark chocolate chips, or to taste (optional)
0/5 (0 Votes)

Mini Tomato-Parmesan Tarts

Mini Tomato-Parmesan Tarts

By

Hannah Klinger, Cooking Light DECEMBER 2012

  • 1 1/2 cups finely diced seeded plum tomato (about 4)
  • 1/4 cup minced shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons champagne or white wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 2.5 ounces grated fresh Parmesan cheese (about 2/3 cup)
  • 1/4 teaspoon kosher salt
  • Fresh small basil leaves (optional)
0/5 (0 Votes)

Walnut-Crusted Apple Pie

Walnut-Crusted Apple Pie

By

Sidney Fry, MS, RD, Cooking Light NOVEMBER 2012

  • 1 pound Pink Lady apples (about 2), peeled, cored, and thinly sliced
  • 1 pound Golden Delicious apples (about 2), peeled, cored, and thinly sliced
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup coarsely chopped walnuts
  • 6.75 ounces all-purpose flour (1 1/2 cups)
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, cut into pieces
  • 3 tablespoons ice-cold vodka
  • Cooking spray
  • 1 tablespoon 2% reduced-fat milk
  • 1 large egg yolk
0/5 (0 Votes)

Pork Tenderloin Salad and Grilled Nectarines

Pork Tenderloin Salad and Grilled Nectarines

By

Mary Drennen, Cooking Light JULY 2012

  • 5 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons minced fresh tarragon
  • 2 garlic cloves, minced
  • 2 tablespoons maple syrup, divided
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 large nectarines, halved and pitted
  • 6 cups gourmet salad greens
  • 1/2 cup thinly sliced red onion
0/5 (0 Votes)