Nurseliz's profile page
Recipes
Shrimp fra Diavolo
By nurseliz
Heat large saucepot of saltd water to boiling
- 1/4 cup drained sun-dried tomatoes in oil, chopped
- 2 cloves garlic, chopped
- 1/4 tsp or more to taste crushed red pepper
- 1 pkg (13 1/4 oz) whole-grain spaghetti
- 1 jar Francesco Rinaldi to Be Healthy Padta Sauce9spicy marinara)
- 1 lb large raw shrimp
- 1 1/2 cup fresh basil leaves, chopped
German-Style Short Ribs
By nurseliz
Directions In a 5-qt
- Ingredients
- 3/4 cup dry red wine or beef broth
- 1/2 cup mango chutney
- 3 tablespoons quick-cooking tapioca
- 1/4 cup water
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 4 pounds bone-in beef short ribs
- 2 medium onions, sliced
- Hot cooked egg noodles
Taco Pizza
By nurseliz
Heat oven to 375 degrees
- 1 lb. ground beef
- 1 envelope taco seasoning mix
- 2 (8 oz.) cans Pillsbury crescent rolls
- 1 (16 oz.) can refried beans (I used the jalapeño kind)
- 2-3 cups shredded cheddar cheese or Mexican blend
- 1/2 cup chopped tomatoes
- 1/4 cup sliced black olives
- 4 green onions, chopped
Pina Colada Pudding Cups
By nurseliz
comfort food diets weight watchers points 4
- Ingredients
- 3 cups fat-free milk
- 2 envelopes whipped topping mix (Dream Whip)
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
- 1/2 teaspoon coconut extract
- 1/4 cup flaked coconut, toasted
- 8 maraschino cherries
Blueberry-Stuffed French Toast
By nurseliz
comfort food diet weight watchers points 4
- BLUEBERRY ORANGE SAUCE:
- Ingredients
- 1-1/2 cups fresh or frozen blueberries
- 3 tablespoons sugar, divided
- 8 slices Italian bread (1-1/4 inches thick)
- 4 eggs, lightly beaten
- 1/2 cup orange juice
- 1 teaspoon grated orange peel
- Dash salt
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/4 cup orange juice
- 1/4 cup water
- 1-1/2 cups orange segments
- 1 cup fresh or frozen blueberries
- 1/3 cup sliced almonds
Stuffed Shells with Artichokes
By nurseliz
Prevention
- 24 jumbo pasta shells (6 oz)
- 1 tsp extra virgin olive oil
- 8 oz sliced mushrooms
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped
- 1 pkg (10 oz) frozen spinach, thawed and squeezed dry
- 1 1/2 c 1% cottage cheese
- 2 med carrots, shredded
- 1/2 tsp dried thyme
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/2 c shredded reduced-fat mozzarella cheese (2 oz)
Pork Roast=easy
By nurseliz
Directions Preheat oven to 275 degrees F (135 degrees C)
- Ingredients
- 1 (4 pound) pork shoulder roast
- 2 (16 ounce) cans cannellini beans
- 1 (12 fluid ounce) can beer
- 1 (28 ounce) can stewed tomatoes, drained
- 2 large onions, coarsely chopped
- 10 shallots, peeled
- 10 cloves garlic, peeled
- salt and black pepper to taste
- 2 bay leaves
- 3 sprigs fresh rosemary
Flank Steak with Mushroom Sauce
By nurseliz
Directions: 1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat
- Ingredients:
- 2 tablespoons olive oil
- 1 beef flank steak or beef skirt steak (about 1 pound)
- 2 tablespoons butter
- 8 ounces mushrooms, sliced (about 3 cups)
- 1 shallot, diced
- 1 clove garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- 2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
- 1/4 cup water
Beer Cheese in a Bread Bowl
By nurseliz
Directions Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in
- Ingredients
- 1 round loaf (1 pound) pumpernickel bread
- 2 jars (5 ounces each) sharp American cheese spread
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup beer or nonalcoholic beer
- 1/2 cup real bacon bits
Burgundy-Style Pot Roast
By nurseliz
1. Place carrots, onions, garlic and bay leaf in 3 1/2- to 6-quart slow cooker
- 2 cups baby carrots
- 1 cup frozen small whole onions
- 2 garlic cloves, crushed
- 1 bay leaf
- 1/2 cup diced salt pork (4 oz.)
- 2 1/2 lb. boneless chuck roast, cut to fit slow cooker if necessary
- 1 cup red wine
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon dried thyme
- 1/8 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1/4 cup water