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Recipes
Turkey Bolognese
By nurseliz
GIADA DILAURENTIS
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 pound shredded cooked turkey (preferably dark meat)
- 3 cups marinara sauce
- 1/4 cup chopped fresh basil leaves
- Salt and freshly ground black pepper
- 1 pound spaghetti
- Freshly grated Parmesan
Roasted Garlic Cauliflower
By nurseliz
Preheat the oven to 450 degrees F (220 degrees C)
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Good-For-You Stuffed Peppers
By nurseliz
[ADD] this recipe to your recipe box [SHARE] it with a friend [Print] this recipe 1/2 cup uncooked quick-cooki...
- 1/2 cup uncooked quick-cooking brown rice
- 1 pound extra lean ground beef
- 3 cups Prego® Heart Smart Traditional Italian Sauce
- 6 medium green peppers
- 4 ounces shredded fat-free mozzarella cheese (about 1 cup)
Enchilada Casserole
By nurseliz
Directions: 1 mix tomato sauce and enchilada sauce together in seperate bowl
- 2 cups of shredded cooked chicken (or turkey)
- 12 corn tortillas
- 1 (12 ounce) can black beans
- 1 (12 ounce) can corn
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) can enchilada sauce
- 1 (2 1/4 ounce) can olives
- 4 cups of grated cheddar cheese
Scallops with Sun-Dried Tomatoes
By nurseliz
Directions * Cook pasta according to package directions
- Ingredients
- 6 ounces uncooked penne pasta
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 3/4 cup hot water
- 4 cups fresh broccoli florets
- 1/2 cup reduced-sodium chicken broth
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 pound bay scallops
- 1 teaspoon lime juice
- 1 teaspoon minced fresh basil
- 1/4 teaspoon salt
- 1/4 cup shredded Parmesan cheese
Spicy Maryland Crab Dip
By nurseliz
Directions Preheat oven to 325 degrees F (165 degrees C)
- Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- garlic powder to taste
- 1/2 cup shredded Cheddar cheese
- 3/4 pound fresh crabmeat
- 3 dashes hot sauce
- Old Bay Seasoning TM to taste
Broccoli-Cheddar Soup
By nurseliz
Food Network copies Broccoli-Cheddar soup from Panera
- # 6 tablespoons unsalted butter
- # 1 small onion, chopped
- # 1/4 cup all-purpose flour
- # 2 cups half-and-half
- # 3 cups low-sodium chicken broth
- # 2 bay leaves
- # 1/4 teaspoon freshly grated nutmeg
- # Kosher salt and freshly ground pepper
- # 4 7-inch sourdough bread boules (round loaves)
- # 4 cups broccoli florets (about 1 head)
- # 1 large carrot, diced
- # 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
CIOPPINO ALLA TUSCANA
By nurseliz
Bertolli
- Ingredients:
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 4 cloves garlic, finely chopped
- 1/2 cup dry vermouth or dry white wine
- 18 littleneck clams, well scrubbed
- 1-1/2 lbs. mussels, well scrubbed
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
- 4 lobster tails, steamed, removed from shells and sliced
- 3 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped fresh basil leaves (optional)
- Finely grated peel of 1 lemon
Pan Roasted Brussels Sprouts with Bacon
By nurseliz
Directions Cook bacon in a large skillet over medium-high heat until crispy
- Ingredients
- 4 * 4 strips thick-cut bacon
- 2 * 2 tablespoons butter
- 1 * 1 pound Brussels sprouts, halved
- 1/2 * 1/2 large onion, chopped
- * Salt and freshly ground black pepper
Chicken Continental
By nurseliz
Cook rice according to package directions
- 2/3 cup uncooked brown rice
- 2 tablespoons plus 2 teaspoons cornstarch, divided
- 1/4 teaspoon garlic-herb seasoning blend
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon olive oil
- 3/4 pound sliced fresh mushrooms
- 6 green onions, thinly sliced
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon capers, drained
- 3/4 cup reduced-sodium chicken broth
- 1 bay leaf
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 2 teaspoons cold water