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Recipes
Mexican Lasagna
By nanarose
HEAT oven to 375°F. BROWN meat in large skillet; drain
- 1 lb. lean ground beef
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 2-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 can (11 oz.) whole kernel corn, drained
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 12 corn tortillas (6 inch), divided
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
- 1 cup KRAFT Shredded Sharp Cheddar Cheese
- 1 can (2-1/4 oz.) sliced black olives, drained
Vegetable Korma
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 1 1/2 tablespoons butter
- 1 cup chopped onion
- 1 tablespoon minced peeled ginger
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cinnamon
- 1 cup frozen shelled edamame
- 1 (12-ounce) baking potato, peeled and diced
- 1 cup fat-free, lower-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1 (13.5-ounce) can light coconut milk
- 3 cups cauliflower florets
- 2 cups hot cooked long-grain white rice
Air Fryer Meatloaf
By nanarose
Preheat an air fryer to 392 degrees F (200 degrees C)
- 1 pound lean ground beef
- 1 egg, lightly beaten
- 3 tablespoons dry bread crumbs
- 1 small onion, finely chopped
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- ground black pepper to taste
- 2 mushrooms, thickly sliced
- 1 tablespoon olive oil, or as needed
Quinoa Salad with Artichokes and Parsley
By nanarose
Allison Fishman, Cooking Light APRIL 2011
- 1 tablespoon olive oil
- 1 cup chopped spring or sweet onion
- 1/2 teaspoon chopped fresh thyme
- 1 (9-ounce) package frozen artichoke hearts, thawed
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup uncooked quinoa
- 1 cup chopped fresh parsley
- 5 teaspoons grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
Walnut Sage Gratin
By nanarose
Put the oven rack in center of the oven and preheat to 350 degrees F
- 2 cups heavy cream
- 3/4 cup walnuts, toasted and finely chopped
- 3 1/2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons roughly chopped fresh sage leaves
- 1 cup grated Gruyere cheese
Pepperoni Pizza Zucchini Muffins
By nanarose
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- 1 medium zucchini
- 2 large eggs
- 1 /4 cup Shredded mozzarella cheese
- 1 /4 cup Shredded Cheddar Cheese
- 1 oz sun dried tomatoes
- 8 slices pepperoni
- 3 tbsp Coconut flour
- 1 /4 tsp Baking powder
- 1 /2 tsp Oregano
- 1 /4 tsp garlic powder
- 1 /4 tsp Pink Himalayan Salt
- 1 /8 tsp black pepper
Crispy Smashed Potatoes with Fresh Herbs
By nanarose
Heat oven to 450°F. Place potatoes in a large pot
- 2 1/2 2 1/2
- lb.
- new potatoes (about 20)
- kosher salt
- 3 3
- tbsp.
- olive oil
- 1 1
- tbsp.
- unsalted butter, melted
- 2 2
- large cloves garlic, pressed
- 2 2
- tsp.
- fresh thyme leaves
- 1 /4
- c.
- flat-leaf parsley, chopped
Chicken Saltimbocca
By nanarose
Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Rachael Ray: Rachael's Daytime Talkshow
By nanarose
Yields: Preparation Preheat oven to 400ºF
- Share:
- For the Béchamel:
- 5 tablespoons butter
- 5 tablespoons flour
- 1 3/4 cups milk
- 1 teaspoon dry mustard powder
- 1 cup hot sauce
- Salt and pepper
- Freshly grated nutmeg
- 4 large baking potatoes, peeled and cut into 1/8-inch slices
- 4 cups shredded Pepper Jack cheese
- 1 store-bought rotisserie chicken, skin removed and meat shredded, approx 4 cups
Italian Baked Chicken and Pastina
By nanarose
Preheat the oven to 400 degrees F
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish