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Recipes
Rotini with Sausage and Broccoli
By nurseliz
400 calorie fix
- # 2 cooked Italian-style turkey sausages, sliced
- # 14 1/2 oz can diced tomatoes
- # 2 C cooked broccoli
- # 1/2 C shredded part-skim mozzarella
- # 1 1/2 tbsp olive oil
- # 3/4 tsp thyme leaves
- # 1/4 tsp each salt and pepper
- # 4 C cooked rotini
Seafood Bisque
By nurseliz
Directions In a 3-qt
- Ingredients
- 1/2 cup chopped onion
- 1 tablespoon butter
- 2-1/4 cups milk
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
- 1 package (8 ounces) imitation crabmeat, chopped
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon pepper
Pork Tenderloin with Brown Gravy and Mushrooms
By nurseliz
diabetic
- 1 1-pound pork tenderloin
- Nonstick cooking spray
- 8 ounces fresh mushrooms (3 cups), stemmed and quartered
- 3/4 cup lower-sodium beef broth
- 2 tablespoons finely chopped onion
- 2 tablespoons dry white wine or lower-sodium beef broth
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon whole wheat flour
- 1 tablespoon water
- 1 tablespoon snipped fresh parsley
Dijon Mushroom Beef
By nurseliz
Directions In a large nonstick skillet, saute mushrooms and onion in oil until tender
- Ingredients
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, sliced
- 2 teaspoons olive oil
- 1 pound beef top sirloin steak, thinly sliced
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 3/4 cup fat-free milk
- 2 tablespoons Dijon mustard
- Hot cooked yolk-free noodles, optional
Mediterranean Pizza Skillet
By nurseliz
Servings: Makes 4 servings
- 3 medium
- skinless, boneless chicken breast halves, cut into 3/4-inch pieces
- 2 cloves
- garlic, minced
- 2 tablespoons
- olive oil
- 4 4
- roma tomatoes, chopped
- 1 14-ounce can
- quartered artichoke hearts, drained
- 1 2.25-ounce can
- sliced pitted ripe olives, drained
- 1/2 teaspoon
- dried Italian seasoning, crushed
- 1/4 teaspoon
- ground black pepper
- 2 cups
- romaine lettuce or mesclun mix, chopped
- 1 cup
- crumbled feta cheese (4 ounces)
- 1/3 cup
- fresh basil leaves, shredded or torn
- Sliced crusty Italian or French bread, toasted
- see savings
Seafood Lasagna
By nurseliz
Donna Starnes
- 8 lasagna noodles
- 1 cup onions
- 2 tbsp butter
- 1/3 cup milk
- 1/2 cup dry vermouth
- 1 cup fresh mushrooms, chopped
- 1 8 oz softened cream cheese
- 1 1/2 cup creamed cottage cheese-remove lumps by hand blender
- 1 1/2 beaten egg
- 1/4 cup parmesan cheese
- 2 + heaping fresh chopped basil
- salt and pepper
- 1/2 tsp garlic powder
- 1/2 lb bay scallops
- 2 cans cream of mushroon soup
- 1/2 lb fresh crab or 15 oz can
- 1 1/4 lb cooked shrimp
- 1/4 cup parmesan
Chicken and Black Bean-Stuffed Burritos
By nurseliz
Preparation 1. Bring first 6 ingredients to a boil in a small saucepan
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 2 cups shredded rotisserie chicken breast
- 1/4 cup thinly sliced green onions
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup refrigerated fresh salsa
- 4 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- Cooking spray
Double Chicken Dumpling Stoup
By nurseliz
Rachael Ray
- Ingredients
- Tip Georges Duboeuf Regnie Flower Label 2005 (France)
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 ribs celery from the heart, chopped
- 2 onions, chopped
- 4 carrots, shredded (1-1/2 cups)
- 1 fresh bay leaf
- Salt and freshly ground pepper
- 6 cups chicken broth
- 1 pound ground chicken
- 1 egg
- 1/2 cup Italian bread crumbs (a couple of generous handfuls)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls
- 2 cloves garlic, finely chopped
- Dash freshly grated nutmeg
- 1 1 pound package gnocchi
- 1 cup frozen peas
- Flat-leaf parsley, finely chopped (a couple of generous handfuls)
- Crusty bread, for dunking
Chicken Parmesan Casserole
By nurseliz
Sprinkle olive oil and garlic together on bottom of 13 x 9 pan
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- hot red pepper flakes, to taste
- 6 boneless skinless chicken breasts (I used 5, but they were huge!)
- 2 cups marinara sauce
- 1/4 cup chopped basil
- 8 oz mozzarella, shredded
- 4 oz Parmesan, grated
- 1 (5-oz) package garlic croutons
Chicken Schnitzel with Mushroom Sauce
By nurseliz
Remove the chicken breasts from the bone
- 2 bone-in chicken breasts
- 3/4 cup flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup canola oil
- 2 tablespoons unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1 teaspoon chopped garlic
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/3 cup sour cream
- 1 tablespoon chopped parsley, for garnish