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Recipes
Slow Cooker Minestrone
By nurseliz
Directions 1 In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney be...
- Ingredients
- 1 lb. boneless beef chuck, cut into 1/2-inch cubes
- 2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
- 2 14-oz. cans beef broth
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 15-oz. can red kidney beans, rinsed and drained
- 1 cup thinly sliced carrots (2 medium)
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup dried bow tie pasta
- 1 medium yellow summer squash, halved lengthwise and sliced
- Salt and freshly ground pepper
- Grated Parmesan cheese (optional)
Chocolate Dessert Dip
By nurseliz
Directions In a small bowl, combine the sour cream, honey, cocoa and vanilla
- Ingredients
- 1/4 cup reduced-fat sour cream
- 2 tablespoons honey
- 2 tablespoons baking cocoa
- 1/4 teaspoon vanilla extract
- Assorted fresh fruit and/or cubed angel food cake
pizza pizza
By nurseliz
Alton Brown
- Ingredients
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon pure olive oil
- 3/4 cup warm water
- 2 cups bread flour (for bread machines)
- 1 teaspoon instant yeast
- 2 teaspoons olive oil
- Olive oil, for the pizza crust
- Flour, for dusting the pizza peel
Lasagna Rolls
By nurseliz
Directions To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- Lasagna:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Eggplant Lasagna
By nurseliz
Prevention
- # 1 cup fat-free ricotta cheese
- # 1 tablespoon grated Parmesan cheese
- # 2 cups low-sodium tomato sauce
- # 1/2 can (2.25 ounces) sliced black olives, drained
- # 1 eggplant, peeled and sliced into 1/4"-thick rounds
- # 6 no-bake lasagna noodles
- # 1 small tomato, sliced into 1/4"-thick rounds
- # 1/2 red bell pepper, sliced into very thin round
Red Wine Braised Short Ribs
By nurseliz
Curtis Stone
- 2 tlbs/30ml Olive Oil
- 4 pounds Beef Short Ribs, Boneless, cut into 10 oz pieces
- 4 large Shallots, coarsely chopped
- 2 large Carrots, peeled, cut into ½ inch pieces
- 2 Each, Celery stalks, coarsely chopped
- 4 Each Garlic cloves, finely chopped
- 1 cup Dry red wine
- 1/4 ¼ cup Red Wine Vinegar
- 2 1/2 2 ½ cups Beef stock
- 5 each Fresh thyme sprigs
- 1 each Fresh rosemary sprig
- 2 each Bay leaves
- TT Kosher Salt
- TT Black Pepper, freshly ground
Country Herb Roast Chicken
By nurseliz
Gather these tools: cutting board, chef's knife, measuring spoons, small and large mixing bowls, spoon, pastry brus...
- # 1 4-pound chicken
- # 1 tablespoons dried herbs (any combination of sage, thyme, rosemary, oregano)
- # 2 teaspoons kosher salt
- # 1 teaspoon freshly ground black pepper
- # 1/4 cup olive oil
- # kosher salt and freshly ground black pepper
- # 4 large Idaho potatoes, skin on, cut into sixths lengthwise
Shrimp Fra Diavolo
By nurseliz
Preparation Cook pasta according to package directions
- 8 ounces uncooked spaghetti $
- 1 tablespoon olive oil
- 4 cups sliced cremini mushrooms (about 10 ounces)
- 2 1/2 cups Basic Marinara
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound peeled and deveined medium shrimp
- Parsley sprigs (optional
Makeover Monterey Quiche
By nurseliz
comfort food diet weight watchers points 7
- Ingredients
- 1/2 cup chopped onion
- 1 tablespoon butter
- 2 garlic cloves, minced
- 8 egg whites, divided
- 4 eggs
- 2 cups (16 ounces) 1% small-curd cottage cheese
- 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend or Monterey Jack cheese, divided
- 2 cans (4 ounces each) chopped green chilies
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 unbaked deep-dish pastry shells (9 inches)
Slow Cooker French Dip
By nurseliz
Directions 1. Trim excess fat from the rump roast, and place in a slow cooker
- Ingredients
- 4 * 4 pounds rump roast
- 1 * 1 (10.5 ounce) can beef broth
- 1 * 1 (10.5 ounce) can condensed French onion soup
- 1 * 1 (12 fluid ounce) can or bottle beer
- 6 * 6 French rolls
- 2 * 2 tablespoons butter