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Recipes
Slow Cooker Buffalo Chicken Chili
By nanarose
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl
- Reynolds™ Slow Cooker Liners
- 2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped (about 1 cup)
- 2 medium stalks celery, sliced (about 1 cup)
- 2 medium carrots, chopped (about 1 cup)
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 cup Progresso® chicken broth (from 32-oz carton)
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 cup buffalo wing sauce (from 12-oz jar)
- Crumbled blue cheese, if desired
Spaghetti Squash I
By nanarose
"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Crispy Potato Nugget Hoisin Halibut
By nanarose
Preheat oven to 200 degrees F
- 2 pounds halibut (whole fillet), cut into 4 equal pieces
- 1 tablespoon minced fresh ginger
- 1/4 cup light soy sauce
- 1/4 cup white wine
- 2 cups shredded potato nuggets, defrosted (recommended: Tater Tots)
- 1 cup panko bread crumbs
- 1/2 cup hoisin sauce
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/2 cup all-purpose flour
- 4 tablespoons canola oil
- 3 tablespoons sesame seeds, toasted
- 1/2 cup chopped green onions
Chickpea Chili
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 1 cup dried chickpeas
- 2 quarts boiling water
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped onion
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 2/3 cup sliced pimiento-stuffed olives
- 1/2 cup golden raisins
- 1 (28-ounce) can whole tomatoes, undrained and crushed
- 4 cups chopped peeled butternut squash
- 1 cup frozen green peas, thawed
- 6 cups hot cooked couscous
- 8 lime wedges
- 1/4 cup chopped fresh cilantro
Crab Bisque
By nanarose
Mary Drennen Ankar, Cooking Light DECEMBER 2009
- Cooking spray
- 1 1/4 cups thinly sliced shallots (about 4 large)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 4 garlic cloves, minced
- 3 tablespoons vermouth
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 pound jumbo lump crabmeat, shell pieces removed and divided
- 3 cups fat-free milk
- 1 cup clam juice
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1/2 cup heavy whipping cream
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons fresh lemon juice
Easy Weeknight Chicken Menus
By nanarose
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Grandma Mary's Thanksgiving Stuffing
By nanarose
in a large skillet, cook sausage, remove from pan, add 1 or two tablespoons of olive oil, add onions and cook till ...
- 1 lb mild pork sausage (like Jamestown)
- 1 lb Italian sausage without casing
- 1 large oinion
- 5 stalks of celery
- 2 lbs mushrooms sliced
- 32 oz chicken broth
- 3 eggs
- 2 cups buttermilk
- 1 cup grating cheese
- 1/2 lb chestnuts chopped very fine
- 2 loafs italian bread coarsly chopped
- 1 large loaf of american bread coarsly chopped
Buffalo Chickpea Burgers with Blue Cheese Yogurt Sauce
By nanarose
Preparation1. In a food processor, pulse cashews and garlic until finely chopped
- ⅓ cup roasted unsalted cashews
- 1 clove garlic, peeled
- 2 cups BPA-free canned unsalted chickpeas, drained and rinsed
- ½ cup cooked quinoa
- 5 tbsp white whole-wheat flour
- ⅓ cup finely chopped celery
- ¼ cup peeled and grated carrot
- 2 green onions, finely sliced
- 1 large egg, beaten
- 1 –2 tbsp Louisiana-style hot sauce (like Tabasco)
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp red wine vinegar
- ½ tsp each ground cayenne pepper, ground celery seed and garlic powder
- ¼ tsp sea salt
- ¼ tsp ground black pepper, divided
- ½ cup whole-milk yogurt
- 2 tbsp crumbled blue cheese
- ½ tsp Dijon mustard
- 1 tbsp olive oil
- 4 whole-wheat hamburger buns, toasted
- 4 large romaine lettuce leaves
Frisée Salad with Maple-Bacon Vinaigrette
By nanarose
Cooking Light DECEMBER 2009
- 6 cups torn frisée leaves
- 4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads)
- 1 cup thinly sliced radicchio
- 4 slices center-cut bacon
- 1/4 cup chopped shallots
- 2 tablespoons champagne vinegar
- 4 teaspoons maple syrup
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 ounces (about 3/4 cup) crumbled blue cheese
Béarnaise Sauce
By nanarose
James Peterson, Cooking Light APRIL 2009
- 1/2 cup unsalted butter
- 2 large egg yolks
- 2 tablespoons cold water
- 3 tablespoons dry white wine
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons minced shallots
- 3 tarragon sprigs
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon chopped fresh tarragon