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Recipes
Puff Pastry-Wrapped Jumbo Shrimp
By nurseliz
Stir the cheese, parsley and bacon in a medium bowl
- 1 package (5.2 ounces) garlic & herb spreadable cheese, softened
- 1 tablespoon finely chopped fresh parsley
- 2 slices bacon, cooked and crumbled
- 18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Chicago-Style Deep-Dish Pizza
By nurseliz
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes
- Dough:
- 1 teaspoon sugar $
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 3 cups all-purpose flour (about 13 1/2 ounces), divided
- 1/4 teaspoon salt
- Cooking spray
- Topping:
- 1/2 pound turkey Italian sausage (about 2 links)
- 1 cup finely chopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 1/2 teaspoons olive oil, divided
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon fennel seeds, crushed
- 2 (8-ounce) cans tomato sauce
- 1 tablespoon cornmeal
- 1 1/4 cups (5 ounces) preshredded part-skim mozzarella cheese
- 2 tablespoons grated fresh Parmesan cheese
Skillet Fillets with Cilantro Butter
By nurseliz
Combine first 3 ingredients; sprinkle over both sides of fish
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets $
- Cooking spray
- 1 lemon, quartered $
- 2 tablespoons butter, softened
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon grated lemon rind $
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
Carbonara with Sausage and Mushrooms
By nurseliz
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound ziti or penne rigate
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 1/2 pound sweet Italian sausage
- 1/2 pound crimini mushrooms, thinly sliced
- 1/4 cup sherry or Marsala wine
- 2 tablespoons fresh thyme, chopped
- 1/4 pound pancetta, finely diced
- 4 cloves garlic, chopped
- 1/2 cup dry white wine
- 3 large egg yolks
- A couple of generous handfuls of grated Pecorino Romano, plus more for topping
- 1/4 cup flat leaf parsley, chopped
Tortellini with Mushrooms and Pancetta
By nurseliz
Cook pasta according to package directions, omitting salt and fat; drain and keep warm
- 1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
- 3 ounces pancetta, diced
- 1 cup prechopped onion $
- 1 teaspoon bottled minced garlic
- 1 (8-ounce) package presliced cremini mushrooms
- 2 cups bagged baby spinach
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 1/2 cup sun-dried tomato bits
- 1/4 teaspoon black pepper
- 1/4 cup (1 ounce) preshredded Parmesan cheese
Pizza Meatballs
By nurseliz
Directions * In a large bowl, combine the first five ingredients
- Ingredients
- 2 * 2 cups seasoned bread crumbs
- 1 * 1 cup milk
- 1/4 * 1/4 cup dried minced onion
- 2 * 2 teaspoons garlic salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 pounds ground beef
- 8 * 8 ounces cubed part-skim mozzarella cheese, 1/2 inch cubes
- 1/3 * 1/3 cup all-purpose flour
- 1/4 * 1/4 cup canola oil
- 2 * 2 jars (28 ounces each) pizza sauce
- * Hot cooked pasta or rice or sandwich buns, split
Mushroom Pot Roast
By nurseliz
slow cook 6 hours
- Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1-1/2 pounds sliced fresh shiitake mushrooms
- 2-1/2 cups thinly sliced onions
- 1-1/2 cups reduced-sodium beef broth
- 1-1/2 cups dry red wine or additional reduced-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 3/4 cup chopped peeled parsnips
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 8 garlic cloves, minced
- 2 bay leaves
- 1-1/2 teaspoons dried thyme
- 1 teaspoon chili powder
- 1/4 cup cornstarch
- 1/4 cup water
- Mashed potatoes
Italian Mini Frittatas
By nurseliz
comfort food diet weight watchers points 4
- Ingredients
- 2 tablespoons chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup boiling water
- 2 thin slices prosciutto, finely chopped
- 1/4 cup chopped shallots
- 1 teaspoon butter
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1-1/2 cups fat-free milk
- 4 egg whites
- 2 eggs
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/4 cup shredded Asiago cheese
- 1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
Layered Mexican Casserole
By nurseliz
1. Heat oven to 350°F
- 1 lb lean (at least 80%) ground beef
- 1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
- 8 corn tortillas (6 inch)
- 1 can (16 oz) Old El Paso® refried beans
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 1 can (15 oz) Spanish rice
- 1 cup coarsely crushed tortilla chips
Bolognese Sauce
By nurseliz
Gina's Weight Watcher Recipes Servings: 16 • Serving Size: 1/2 cup • Calories: 106 • Old Points: 2
- 4 oz pancetta, chopped (or center cut bacon)
- 1 tbsp butter
- 1 small onion, chopped
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 1 lb 95% lean ground beef
- 1/4 cup white wine
- 2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
- 1 bay leaf
- salt and fresh pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup half & half