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Recipes
Quinoa and Black Beans
By NorbergRhonda
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Cooking Light Top 25 Brioche Rolls
By NorbergRhonda
You don't need a brioche pan for this recipe—a muffin tin works well
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/3 cup warm 1% low-fat milk (100° to 110°)
- 15.75 ounces unbleached all-purpose flour (about 3 1/2 cups)
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 large eggs, lightly beaten
- 8 1/2 tablespoons unsalted butter, softened and divided
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- See Campbell's® Dinn
Smoked Trout, Arugula, and Granny Smith Stacks
By NorbergRhonda
Katherine Cobbs, Cooking Light NOVEMBER 2013
- 1 lemon
- 12 ounces packaged lemon-pepper smoked trout fillets (such as Ducktrap)
- 1 1/2 cups baby arugula leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 Granny Smith apples, cut into 32 thin slices
Pumpkin Pie Ice Cream
By NorbergRhonda
Melissa Haskin, Cooking Light NOVEMBER 2013
- 1/2 cup animal crackers
- 3 cups vanilla low-fat ice cream
- 1/4 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 6 tablespoons frozen reduced-calorie whipped topping, thawed
Cooking Light Cheesy Skillet Gnocchi
By NorbergRhonda
Serve with Grape and Hazelnut Salad
- 2 teaspoons extra-virgin olive oil
- 1 (16-ounce) package prepared whole-wheat gnocchi
- 4 ounces mild Italian sausage, casings removed
- 1 1/2 cups chopped tomato
- 2 garlic cloves, sliced
- 1/4 cup unsalted chicken stock (such as Swanson)
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1/4 cup chopped fresh basil
Parmesan Polenta and Spicy Sausage Sauce
By NorbergRhonda
Hannah Klinger, Cooking Light MAY 2011
- 1 tablespoon olive oil
- 6 ounces (2 links) sun-dried tomato chicken sausage (such as Al Fresco), sliced
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 1/2 cup chopped fresh basil, divided
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 3/4 cup quick-cooking polenta
- 1/2 cup grated Parmesan cheese, divided
Lavender Lemon Cookies
By NorbergRhonda
Combine flour, baking soda, and salt and set aside
- 1 cup sugar
- 4 1/3 cups all purpose flour
- 1 cup powdered sugar
- 1 cup butter
- 1/2 cup sour cream
- 1/2 cup oil
- 2 eggs
- 1 teaspoon baking soda
- teaspoon salt
- 1 teaspoon vanilla
- 1/2 to 1 tablespoon dried lavender buds
Cooking Light Top 25 Pulled Chicken Sandwiches
By NorbergRhonda
Dinner guests are guaranteed to be impressed with this deceptively easy Pulled Chicken Sandwich recipe, which inclu...
- CHICKEN:
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- Cooking spray
- SAUCE:
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1 cup ketchup
- 2 tablespoons cider vinegar
- Remaining ingredients:
- 8 (1 1/2-ounce) hamburger buns, toasted
- 16 hamburger dill chips
Salmon with Polenta and Warm Tomato Vinaigrette
By NorbergRhonda
Hannah Klinger, Cooking Light NOVEMBER 2013
- 3 1/2 cups water
- 1/2 teaspoon kosher salt, divided
- 1 cup dry polenta
- 1 pint grape tomatoes, halved
- 1/2 cup minced red onion
- 3 tablespoons olive oil, divided
- 1 tablespoon red wine vinegar
- 1 tablespoon capers, rinsed and drained
- 4 (6-ounce) salmon fillets
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Cooking Light Top 25 Crispy Fish with Lemon-Dill Sauce
By NorbergRhonda
Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges