Nurseliz's profile page
Recipes
Buffalo Chicken Rolls
By nurseliz
Nutrition Information for 1 roll: Calories: 103, Fat: 3
- 12 egg roll wrappers (roughly 4 square inches)
- 1 cup cooked and shredded chicken (6 ounces)
- 1/2- 2/3 cup Frank’s Red Hot Sauce
- 1 cup crumbled blue cheese (4 ounces)
- 1 cup broccoli slaw or cole slaw (dry)
- Small bowl of water
- Nonstick cooking spray
- Blue cheese dressing, for serving
Chicken with Orange Couscous Recipe
By nurseliz
Directions 1 For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, an...
- Ingredients
- 3/4 cup plum sauce
- 1/3 cup orange juice
- 1/4 cup orange marmalade
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon anise seeds, crushed
- 2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
- 2-1/4 cups water
- 1 tablespoon orange marmalade
- 1 10-ounce package quick-cooking couscous
- 1/4 teaspoon salt
- Orange peel strips and orange slices (optional)
Lobster Newburg
By nurseliz
Melt the butter in a saucepan, add the flour and stir until combined
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups lobster
- 1/2 teaspoon salt
- Dash Cayenne pepper
- 1/2 cup milk
- 1/2 cup cream
- 1 teaspoon vinegar
- 1 tablespoons lemon juice
- 2 egg yolks
Roasted Beets
By nurseliz
Preheat oven to 400 degrees
- 12 fresh beets, trimmed, peeled and diced
- 1 tbsp dried thyme
- 2 tsp salt
- 1 tsp pepper
- Juice from 1/2 a fresh orange
Lobster Carbonara
By nurseliz
In a large saute pan over medium-high heat, melt the butter or heat the olive oil, then add the onions and ga...
- 3 cups cooked lobster meat, cut into bite-size chunks
- 1 pound linguini, cooked
- 2 tablespoons butter (margarine or olive oil can be used also)
- 1 large Vidalia onion, chopped
- 2 teaspoons chopped garlic
- 1 pound fresh mushrooms (stems removed, chopped)
- 1 1/3 cups frozen peas
- 1/3 cup cooked bacon (approx. 7 pieces)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 16 ounces prepared cream or cheese sauce
- 2 tablespoons chopped parsley, for garnish
Roasted Chicken and Bow Tie Pasta Salad
By nurseliz
Preparation * Cook pasta according to package directions, omitting salt and fat; drain
- Ingredients
- 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
- 1/3 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons extravirgin olive oil
- 1 tablespoon stone-ground mustard
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons rice vinegar
- 2 cups shredded cooked chicken breast (about 2 breasts)
- 1 1/2 cups seedless red grapes, halved
- # 1 cup thin diagonally cut celery
- # 1/3 cup finely chopped red onion
- # 1/3 cup coarsely chopped walnuts, toasted
- # 3 tablespoons chopped fresh chives
- # 2 tablespoons chopped fresh parsley
Shipwreck Casserole
By nurseliz
Preheat oven to 350 degrees F
- 1/2 pounds of ground beef
- Kosher salt and freshly cracked black pepper, or seasoning salt, to taste
- 1/2 teaspoon of garlic powder
- 1 cup of chopped onion
- 3 large baking potatoes, peeled and sliced thin or diced
- 2 cups of thin sliced carrots
- 1/4 cup of celery, diced small
- 1/2 cup of diced bell pepper
- 2 cups of cooked rice, optional
- 1 can of condensed tomato soup, (like Campbells)
- 1 soup can of warmed water
- 1 teaspoon of dried Italian seasoning
- Cajun seasoning (like Slap Ya Mama), optional
- 1-1/2 cups of shredded cheddar
No-Noodle Vegetable Lasagna
By nurseliz
Weight watchers
- 5 spray(s) cooking spray, divided
- 1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
- 2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
- 1 large egg(s), beaten
- 3/4 pound(s) part-skim ricotta cheese
- 1/4 cup(s) basil, fresh, cut into thin strips
- 1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
- 4 cup(s) store-bought marinara sauce, divided
- 1/2 pound(s) shredded part-skim mozzarella cheese, divided
Salmon with Lemon, Capers, and Rosemary
By nurseliz
Giada DeLaurentis
- Ingredients
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Slow Cooker Chicken Creole
By nurseliz
Directions 1. Place chicken breasts in slow cooker
- Ingredients
- 4 * 4 skinless, boneless chicken breast halves
- * salt and pepper to taste
- * Creole-style seasoning to taste
- 1 * 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1 * 1 stalk celery, diced
- 1 * 1 green bell pepper, diced
- 3 * 3 cloves garlic, minced
- 1 * 1 onion, diced
- 1 * 1 (4 ounce) can mushrooms, drained
- 1 * 1 fresh jalapeno pepper, seeded and chopped