Menu Enter a recipe name, ingredient, keyword...

Nanarose's profile page

Recipes

Chicken with Honey-Beer Sauce

Chicken with Honey-Beer Sauce

By

Phoebe Wu, Cooking Light SEPTEMBER 2012

  • 2 teaspoons canola oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons thinly sliced shallots
  • 1/2 cup beer
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons fresh flat-leaf parsley leaves
0/5 (0 Votes)

Chicken Enchilada Casserole

Chicken Enchilada Casserole

By

Julianna Grimes, Cooking Light MARCH 2011

  • Cooking spray
  • 4 bone-in chicken thighs, skinned
  • 1/3 cup chopped fresh cilantro, divided
  • 1 cup frozen corn kernels, thawed
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped onion, divided
  • 6 garlic cloves, minced and divided
  • 1 cup fat-free, lower-sodium chicken broth
  • 2/3 cup salsa verde
  • 1/4 cup water
  • 2 tablespoons chopped pickled jalapeño pepper
  • 9 (6-inch) corn tortillas
  • 1/4 cup (1 ounce) shredded sharp cheddar cheese
0/5 (0 Votes)

Peanut Butter Snowballs

Peanut Butter Snowballs

By

Place a wire cooling rack on a large baking sheet

  • 2 c. powdered sugar
  • 1 1/3 C. creamy peanut butter
  • 1 /4 c. butter, melted
  • 2 /3 c. graham crackers crumbs
  • 1 tbsp. maple syrup
  • 1 tsp. kosher salt
  • 2 c. white chocolate, melted
  • 2 tsp. coconut oil
  • Sprinkles, for garnish
0/5 (0 Votes)

Rich and Creamy Cashew Cheese

Rich and Creamy Cashew Cheese

By

How to Make ... Stir-Frying How to Make Make the Most of a CSA Membership Buckwheat Marketplace Enter your fr...

  • 2 cups raw unsalted cashews, soaked 12–24 hours, and drained
  • 2 Tbs. nutritional yeast
  • 1 Tbs. lemon juice
  • 2 tsp. white balsamic vinegar
  • 1/4 tsp. granulated onion powder
  • 1/8 tsp. granulated garlic powder
  • 1/8 tsp. white pepper, optional
0/5 (0 Votes)

Flank Steak with Spicy Lemon Sauce

Flank Steak with Spicy Lemon Sauce

By

Maureen Callahan, Cooking Light MAY 2011

  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
0/5 (0 Votes)

Santa Fe Black Beans

Santa Fe Black Beans

By

Cooking Light Slow Cooker Tonight, Oxmoor House 2012

  • 1 (1-pound) package dried black beans
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups finely chopped onion (about 1 large)
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 1 teaspoon salt
  • 4 garlic cloves, minced
  • 1 tablespoon fresh lime juice
  • 4 ounces crumbled queso fresco (about 1 cup)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup unsalted pumpkinseed kernels
0/5 (0 Votes)

Chicken and Roquefort Sandwiches

Chicken and Roquefort Sandwiches

By

Cooking Light AUGUST 2009

  • 1/2 cup (about 3 ounces) tub whipped cream cheese
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 tablespoons finely chopped celery
  • 1 1/2 teaspoons chopped fresh chives
  • 2 teaspoons olive oil
  • 2 (6-ounce) skinless, boneless chicken breasts
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon salt
  • 1 (8-ounce) baguette
  • 2 small heirloom tomatoes, thinly sliced (about 8 ounces)
  • 1/2 cup baby arugula leaves
4/5 (1 Votes)

Snowball Cookies

Snowball Cookies

By

Preheat oven to 350°F and line a large cookie sheet with parchment

  • 1 c.all-purpose flour
  • 1 1/2 c. walnuts, finely chopped
  • 1 /4 c.sugar
  • pinch of salt
  • 1 tsp. vanilla extract
  • 1 /2 c. softened butter, chopped
  • 2 c. powdered sugar
0/5 (0 Votes)

Balsamic and Shallot Chicken Breasts

Balsamic and Shallot Chicken Breasts

By

Adam Hickman, Inspired by James Boyce, Cotton Row and Commerce Kitchen, Huntsville, Alabama, Cooking Light JUNE 20

  • 6 (8-ounce) bone-in chicken breast halves, skinned
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil, divided
  • 1/4 cup chopped shallots
  • 3 garlic cloves, chopped
  • 1 chopped seeded plum tomato
  • 1 1/2 teaspoons tomato paste
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2/3 cup balsamic vinegar
  • 1/4 cup chopped green onions
4/5 (1 Votes)

Sweet Glazed Chicken Thighs

Sweet Glazed Chicken Thighs

By

Cooking Light Slow Cooker Tonight, Oxmoor House 2012

  • 2 pounds skinless, boneless chicken thighs
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 cup pineapple juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 3 cups hot cooked rice
  • 3 tablespoons sliced green onions
0/5 (0 Votes)