Nurseliz's profile page
Recipes
Coconut Custard Pie
By nurseliz
comfort food diet weight watchers points 6
- Ingredients
- 1/2 cup flaked coconut
- 1 refrigerated pastry shell (9 inches)
- 4 eggs
- 1/2 teaspoon salt
- 1-3/4 cups fat-free milk
- Sugar substitute equivalent to 1/2 cup sugar
- 1-1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
Cornmeal-Crusted Oven Fried Chicken
By nurseliz
Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; reseal...
- # 4 boneless, skinless chicken breasts
- # 2 cups lowfat buttermilk
- # 3 tablespoons vegetable oil
- # 1 cup cornmeal
- # 1 teaspoon kosher salt
- # 1 teaspoon paprika
- # 1/2 teaspoon cayenne pepper
- Read more: http://www.kitchendaily.com/recipe/cornmeal-crusted-oven-fried-chicken-148715#ixzz0vmayMpmJ
Scallops and Shrimp on Linguine
By nurseliz
1 Thaw scallops and shrimp, if frozen
- 1 pound fresh or frozen sea scallopsOn Sale
- 1/2 pound fresh or frozen medium shrimp in shellsOn Sale
- 2 cups fresh pea pods or 1 6-ounce package frozen pea pods
- 1/2 cup sliced green onionOn Sale
- 3 cloves garlic, minced
- 3 tablespoons olive oil or cooking oilOn Sale
- 3 tablespoons margarine or butterOn Sale
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
- 10 ounces linguine, cooked and drained
- 3 tablespoons freshly grated Parmesan or Romano cheese (optional)
- Directions
Reuben Spread
By nurseliz
Directions * In a 1-1/2-qt
- Ingredients
- 1 * 1 jar (16 ounces) sauerkraut, rinsed and drained
- 1 * 1 package (8 ounces) cream cheese, cubed
- 2 * 2 cups (8 ounces) shredded Swiss cheese
- 1 * 1 package (3 ounces) deli corned beef, chopped
- 3 * 3 tablespoons prepared Thousand Island salad dressing
- * Snack rye bread or crackers
Caramel Pecan /monkey Bread
By nurseliz
Preparation Preheat oven to 350°F
- Ingredients
- 1 * 1 (12 oz.) bottle caramel sundae sauce
- 1 * 1 cup pecans, chopped
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 teaspoon ground nutmeg
- 1 * 1 stick (1/4 lb.) unsalted butter, melted
- 3 * 3 (7.5 oz.) packages refrigerated biscuit dough
Scalloped Potatoes
By nurseliz
In a small saucepan, melt butter and blend inflour
- 4 cups thinly sliced potatoes
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups milk
- 1 tsp salt
- 1 dash cayenne
- 1 cup grated cheddar
- 1/2 cup grated cheese for top
- paprika
Ravioli Soup
By nurseliz
Directions In a Dutch oven, cook beef over medium heat until no longer pink; drain
- Ingredients
- 1 pound ground beef
- 2 cups water
- 2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1-1/2 cups chopped onion
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion salt
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 package (9 ounces) refrigerated cheese ravioli
- 1/4 cup grated Parmesan cheese
- Additional minced fresh parsley, optional
Sausage and Mushroom Stuffed Boneless Turkey Breast
By nurseliz
Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to...
- Extra-virgin olive oil
- 2 large onion, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 1 pound shiitake mushrooms, stemmed and julienned
- 1/2 bunch sage, leaves finely chopped
- 1 pound bulk Italian sausage, crumbled
- 1 turkey breast, removed from the bone, about 4 pounds
- 2 cups bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 2 eggs
- 1/2 cup water
- 1 1/2 pounds caul fat
- 1 1/2 pounds sliced bacon
- 2 carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 4 cups chicken stock
- 1 cup dry white wine
- Thyme bundle
- 3 tablespoons all-purpose flour
Mashed Cauliflower and Cheese
By nurseliz
Directions Add the cauliflower to a medium-sized saucepan along with the chicken stock
- Ingredients
- 1 large head cauliflower, finely chopped (about 2 pounds)
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 cup shredded sharp Cheddar
- 1/4 cup reduced fat sour cream
- 2 tablespoons chopped chives
Tangy Three Bean Stoup
By nurseliz
Directions: 1. In a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat
- Ingredients:
- 3 * 3 tablespoons extra-virgin olive oil (EVOO)
- 1 * 1 pound baby red potatoes, thinly sliced
- 4 * 4 ribs celery from the heart, chopped
- 5 * 5 carrots, shredded (2 cups)
- 2 * 2 onions, chopped
- 1 * 1 bay leaf
- One * One 32-ounce container (4 cups) vegetable or chicken broth
- One * One 15-ounce can tomato sauce
- One * One 15.5-ounce can chickpeas, rinsed
- One * One 15.5-ounce can kidney beans, rinsed
- 1/2 * 1/2 pound green beans, cut into 1-inch pieces
- * Salt and freshly ground pepper
- 1/2 * 1/2 cup pickle relish
- * Flat-leaf parsley, chopped (a couple of generous handful)
- * Dill sprigs, for garnish
- * Crusy whole grain bread, for serving