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Recipes
Skillet Pork Chops with Apples Recipe
By nanarose
Sprinkle pork chops with 1/2 teaspoon oregano, salt and pepper
- 4 boneless pork loin chops (4 ounces each and 3/4 inch thick)
- 1 teaspoon dried oregano, divided
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1-1/2 teaspoons canola oil
- 2 small apples, cut into 1/2-inch slices
- 1 cup sliced sweet onion (1/4 inch thick)
- 1/3 cup unsweetened applesauce
- 1/4 cup cider vinegar
Jay's Potato-Crusted Fish with Mango Salsa
By nanarose
Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the oli...
- 1 ripe mango, diced
- 1 jalapeno pepper, seeded and minced
- 1 small red onion, chopped
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup instant mashed potatoes
- Finely grated zest of 1 lime
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 cup all-purpose flour
- 4 6-ounce skinless striped bass fillets
- Vegetable oil, for frying
Parmesan Corn Muffins
By nanarose
David Bonom, Cooking Light SEPTEMBER 2012
- 1 1/4 cups fat-free buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- 4.5 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 3 ounces grated fresh Parmigiano-Reggiano cheese (about 3/4 cup), divided
- 3 tablespoons finely chopped fresh chives, divided
- Cooking spray
Mexican-Style Air Fryer Stuffed Chicken Breasts
By nanarose
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking
- 4 extra-long toothpicks
- 4 teaspoons chili powder, divided
- 4 teaspoons ground cumin, divided
- 1 skinless, boneless chicken breast
- 2 teaspoons chipotle flakes
- 2 teaspoons Mexican oregano
- salt and ground black pepper to taste
- 1 /2 red bell pepper, sliced into thin strips
- 1 /2 onion, sliced into thin strips
- 1 fresh jalapeno pepper, sliced into thin strips
- 2 teaspoons corn oil
- 1 /2 lime, juiced
Low Carb Ice Cream | Chocolate Gelato!
By nanarose
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- 1 /3 cup powdered erythritol/swerve confectioners
- 1 .5 tbsp Unsweetened Cocoa Powder
- 1 /2 tsp vanilla extract
- 1 cup Heavy Whipping Cream1/3 cup powdered erythritol/swerve confectioners1.5 tbsp Unsweetened Cocoa Powder2 large yolks1/2 tsp vanilla extract
Healthy Banana Cookies
By nanarose
Preheat oven to 350 degrees F (175 degrees C)
- 3 ripe bananas
- 2 cups rolled oats
- 1 cup dates, pitted and chopped
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Pasta with Chickpeas and Garlic Sauce
By nanarose
Lia Huber, Cooking Light JANUARY 2005
- 2 teaspoons olive oil
- 2 garlic cloves, peeled and crushed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
- 1/2 cup grape tomatoes, halved
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 3 tablespoons shredded Parmigiano-Reggiano cheese
Chicken and Orzo Skillet Dinner
By nanarose
Vanessa Pruett, Cooking Light OCTOBER 2012
- 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
- 8 cups water
- 12 ounces uncooked orzo
- 2 cups chopped tomato (about 2 medium)
- 2 teaspoons no-salt-added tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 3 cups baby spinach leaves
- 3 ounces feta cheese, crumbled (about 3/4 cup)
Lump Crab-Stuffed Trout
By nanarose
David Bonom, Cooking Light MARCH 2011
- 3 center-cut bacon slices, chopped
- 1/3 cup finely chopped onion
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons finely chopped carrot
- 2 teaspoons chopped fresh thyme
- 2 garlic cloves, minced
- 1 cup finely chopped mushrooms (about 4 ounces)
- 4 ounces lump crabmeat, drained and shell pieces removed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 4 (8-ounce) dressed whole rainbow trout
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- Lemon wedges (optional)
Air Fryer Lemon Pepper Shrimp
By nanarose
Preheat an air fryer to 400 degrees F (200 degrees C)
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1 teaspoon lemon pepper
- 1 /4 teaspoon paprika
- 1 /4 teaspoon garlic powder
- 12 ounces uncooked medium shrimp, peeled and deveined
- 1 lemon, sliced