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Crave-Worthy Egg Sandwich

Crave-Worthy Egg Sandwich

By

Beat Bobby Flay Cutthroat Kitchen Yield: Yield: 1/2 cup whole-wheat flour Add Checked Items to Grocery ...

0/5 (0 Votes)

Hazelnut, Pear, and Blue Cheese Tart

Hazelnut, Pear, and Blue Cheese Tart

By

Deb Wise, Cooking Light NOVEMBER 2013

  • 2/3 cup chopped hazelnuts, toasted and divided
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter, softened
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Baking spray with flour
  • 2 tablespoons crumbled blue cheese
  • 2 large Bartlett or Anjou pears, peeled, cored, and cut lengthwise into 1/8-inch-thick slices
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons apple jelly
  • 1 teaspoon water
4.5/5 (10 Votes)

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

By

Preheat oven to 350 degrees F (175 degrees C)

  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped baby carrots
  • 1/2 cup all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth
  • 1 (10 ounce) can peas, drained
  • 4 cups diced, cooked chicken meat
  • 2 cups buttermilk baking mix
  • 2 teaspoons dried basil
  • 2/3 cup milk
4.3/5 (13 Votes)

Spinach Salad with Spiced Pork and Ginger Dressing

Spinach Salad with Spiced Pork and Ginger Dressing

By

Alyson Haynes, Cooking Light OCTOBER 2008

  • 1 (1-pound) pork tenderloin, trimmed
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 3 cups baby spinach leaves
  • 2 cups thinly sliced Napa cabbage
  • 1 cup red bell pepper strips
  • 1/4 cup low-fat sesame ginger dressing (such as Newman's Own)
5/5 (3 Votes)

Split Pea Soup with Rosemary

Split Pea Soup with Rosemary

By

Place bacon in a large pot, and cook over medium heat until crisp

  • 6 slices bacon, cut into 1 inch pieces
  • 1 small onion, chopped
  • 1 leek, thinly sliced
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 4 (10.5 ounce) cans chicken broth
  • 1 1/2 cups green split peas
  • 2 bay leaves
  • 1 teaspoon chopped fresh rosemary
4.5/5 (4 Votes)

Cooking Light Loaded Mashed Potato Soup

Cooking Light Loaded Mashed Potato Soup

By

Preparation 1. Heat a Dutch oven over medium heat

  • Cooking spray
  • 3/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 thyme sprig
  • 1 (25-ounce) package unsalted chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 (24-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1/3 cup sliced green onion tops
  • 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
  • 3 bacon slices, cooked and crumbled
4.5/5 (8 Votes)

Cooking Light Slow-Baked Chicken Thighs with Tomato, Fennel, and Lemon

Cooking Light Slow-Baked Chicken Thighs with Tomato, Fennel, and Lemon

By

Preparation 1. Preheat oven to 325°

  • 2 tablespoons butter, divided
  • 2 cups shaved fennel (about 2 bulbs)
  • 1/2 teaspoon kosher salt
  • 2 pounds skinless, boneless chicken thighs
  • 1 (28-ounce) can whole plum tomatoes, drained
  • 12 garlic cloves, cut into 1/4-inch-thick slice
  • 3 lemons, sectioned
  • 1 tablespoon fresh thyme leaves
  • 1 (1-ounce) slice whole-wheat bread
  • 2 teaspoons grated Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley
4.3/5 (6 Votes)

Cooking Light and Hazelnut Salad

Cooking Light and Hazelnut Salad

By

Serve with Cheesy Skillet Gnocchi

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 (5-ounce) package mixed salad greens
  • 1/3 cup halved seedless red grapes
  • 2 tablespoons coarsely chopped toasted hazelnuts
4.3/5 (6 Votes)

Simple Oven-Baked Sea Bass

Simple Oven-Baked Sea Bass

By

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommen...

  • 1 lb sea bass (cleaned and scaled)
  • 3 garlic cloves, minced or crushed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
  • 2 teaspoons fresh coarse ground black pepper
  • 1 teaspoon salt
  • 2 lemon wedges
  • 1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)
5/5 (1 Votes)

Chickpea Pilaf

Chickpea Pilaf

By

In saucepan, cook onion and cumin in butter over medium-high, 2 minutes

  • 1 cup minced onion
  • 3/4 teaspoon ground cumin
  • 2 tablespoons butter
  • 1 3/4 cups chicken broth
  • 1 1/4 cups long-grain white rice
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 tablespoon mint
4/5 (6 Votes)