Nurseliz's profile page
Recipes
Bistro Roast Chicken
By nurseliz
Cooking Light
- Ingredients
- 2 * 2 chicken leg quarters (about 1 1/2 pounds)
- 1 * 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 * 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 * 1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
- 2 * 2 teaspoons olive oil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 2 * 2 whole garlic heads
Beef and Tortellini Soup
By nurseliz
Directions Place 2 tablespoons flour in a large resealable plastic bag
- Ingredients
- 5 tablespoons all-purpose flour, divided
- 1/2 pound beef top sirloin steak, cut into 1/2-inch cubes
- 3 teaspoons butter, divided
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1-1/2 cups water, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 2 cups frozen beef tortellini
Tortilla and Black Bean Casserole
By nurseliz
Prevention
- # 2 cups frozen cooked black beans, thawed
- # 4 ounces reduced-fat extra-firm tofu
- # 1/2 cup salsa
- # 1/3 cup shredded low-fat monterey jack cheese
- # 1/4 cup canned diced green chili peppers
- # 2 scallions, minced
- # 1 1/2 cups reduced-sodium tomato puree
- # 1 teaspoon chili powder
- # 1/4 teaspoon ground cumin
- # 10 frozen corn tortillas (6" diameter), thawed
- # 1/4 cup shredded nonfat mozzarella cheese
- # 1/4 cup nonfat sour cream
- # 1/4 cup chopped fresh cilantro
Quick Pizza Rolls
By nurseliz
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1/4 cup water
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 6 French rolls
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded part-skim mozzarella cheese
Cincinnati Chili
By nurseliz
Preparation 1. In a large skillet, cook ground beef and 1 tsp
- Ingredients
- 2 pounds lean ground beef
- Salt
- 1 6-oz. can tomato paste
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cayenne pepper
- 1 15-oz. can kidney beans, rinsed and drained
Creamy Shrimp and Mushroom Pasta
By nurseliz
Boil and salt a large pot of water and cook your pasta
- 4-8 oz fettuccine or linguine
- 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
- 8 oz fresh, sliced mushrooms
- 2 garlic cloves, minced
- 3 oz cream cheese, cut into small pieces
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
- 2/3 cup boiling water (from your noodle pot)
- 1 lb cooked shrimp (feel free to buy frozen-gasp!)
Breakfast Cookies
By nurseliz
Preheat oven to 175C. Line baking sheet with parchment paper
- 1 1/2 cups regular rolled oats
- 1 cup coconut flakes
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 cup of almond meal
- 1/2 cup mixed nuts, finely chopped
- 1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)
- 3 ripe bananas, mashed
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
Italian Chicken and Dumplings
By nurseliz
Rachael Ray
- Ingredients
- nocoupons
- 5 * 5 tablespoons extra-virgin olive oil, divided
- 2 * 2 pounds chicken tenderloins, diced into bite-sized pieces
- * Salt and freshly ground black pepper
- 4 * 4 tablespoons butter, divided
- 12 * 12 large white mushrooms, sliced
- 1 * 1 cup shredded carrots, store bought
- 4 * 4 ribs celery from the heart, very thinly sliced
- 1 to 2 * 1 to 2 fresh bay leaves
- 3 * 3 tablespoons all-purpose flour
- 3 * 3 cups chicken stock, divided
- 1 * 1 cup basil leaves
- 1 * 1 clove garlic
- * A generous handful parsley leaves
- * A handful pine nuts, lightly toasted
- * A couple handfuls grated Parmigiano-Reggiano
- 1 * 1 lemon , zested
- 2 * 2 (10 to 12-ounce) packages, fresh gnocchi
Chile & Beer Braised Brisket
By nurseliz
Tear chiles into 1-inch pieces and place in a large bowl
- Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas or tamales. Or serve simply with rice and a green salad.
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
- RECIPE INGREDIENTS
- 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
- 1 14-ounce can diced tomatoes, preferably fire-roasted
- 1 large onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup Mexican lager, such as Corona or Dos Equis
- 1 tablespoon canola oil
- 2 pounds trimmed flat, first-cut brisket (see Shopping Tip)
- 1 15-ounce can pinto beans, rinsed
Neiman MArcus Chicken Salad
By nurseliz
In a large bowl, combine all of the above ingredients
- 4 cups cooked and diced chicken (I used a rotisserie chicken)
- 1 cup light mayonnaise
- 1 cup diced celery
- 1 1/2 cup purple grapes, halved
- 1 Tbsp fresh parsley chopped
- 1 tsp salt
- pepper to taste
- 1/3 cup whipping cream
- 1/2 cup toasted sliced almonds plus additional for garnish if desired (I bought them toasted from the store)