Some popular recipes from Rachel Ray are her Super Nachos and her Parmigiano and Herb Chicken Breast Tenders. Both recipes are simple and easy to follow.
To make the nachos, arrange 2 bags tortilla chips on a platter. Combine 4 seeded and chopped tomatoes, 1 seeded and chopped jalapeno, 1 chopped onion, 1/4 cup chopped cilantro and salt. Heat 1 tablespoon oil, and cook 2 cloves chopped garlic, 1 chopped onion and 1 seeded and chopped jalapeno. Add 1 pound ground sirloin, 1 teaspoon salt, 1 1/2 teaspoons dark chili pepper, 1 1/2 teaspoons ground cumin and 2 teaspoons to 1 tablespoon cayenne pepper sauce. Cook for five minutes, and add 1 15-ounce can black beans.
In a sauce pot, melt 2 tablespoons butter and 2 tablespoons flour. Cook, and whisk in 3/4 pound pepper jack cheese. Pour sauce over chips, and top with beef, beans and salsa.
To make the chicken tenders, season 1 1/2 pounds chicken tenders with salt and pepper. Place 1 cup flour in a dish, and beat 2 large eggs with 1/4 cup water in a second dish. In a third dish, combine 2 cups Italian-style bread crumbs, 1 cup Parmesan, 6 sprigs chopped thyme, 6 sprigs chopped rosemary, 2 handfuls chopped flat-leaf parsley, 4 cloves chopped garlic and 1 teaspoon crushed red pepper flakes.
Coat the chicken in flour, then egg, then bread. Cook the chicken in a skillet with 1/2-inch oil until golden. Move to a cookie sheet, and bake for five minutes at 350 degrees Fahrenheit.