Nurseliz's profile page
Recipes
Short Ribs
By nurseliz
Barefoot Contessa
- Ingredients
- 6 * 6 beef short ribs, trimmed of fat
- * Kosher salt and freshly ground black pepper
- 1/4 * 1/4 cup good olive oil
- 1 1/2 * 1 1/2 cups chopped onion (2 onions)
- 4 * 4 cups large-diced celery (6 large stalks)
- 2 * 2 carrots, peeled and large-diced
- 1 * 1 small fennel, fronds, stems, and core removed, large-diced
- 1 * 1 leek, cleaned and large-diced, white part only
- 3 * 3 garlic cloves, finely chopped
- 1 * 1 (750-ml) bottle burgundy or other dry red wine
- * Fresh rosemary sprigs
- * Fresh thyme sprigs
- 6 * 6 cups beef stock
- 1 * 1 tablespoon brown sugar
Vegetable Pad Thai
By nurseliz
healthy
- Ingredients
- 1 package (12 ounces) whole wheat fettuccine
- 1/4 cup rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce or additional reduced-sodium soy sauce
- 1 tablespoon lime juice
- Dash Louisiana-style hot sauce
- 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
- 3 teaspoons canola oil, divided
- 2 medium carrots, grated
- 2 cups fresh snow peas, halved
- 3 garlic cloves, minced
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 3 green onions, chopped
- 1/2 cup minced fresh cilantro
- 1/4 cup unsalted peanuts, chopped
Linguine With Shrimp, Artichokes, and Crispy Bread Crumbs
By nurseliz
Directions Cook the pasta according to the package directions
- Ingredients
- 3/4 pound linguine
- 3 tablespoons olive oil
- 1/2 cup panko bread crumbs
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound peeled and deveined large shrimp
- 12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups)
- 1/4 to 1/2 teaspoon crushed red pepper
Mediterranean Chicken & Rice Bake
By nurseliz
1. Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish
- 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced pitted ripe olives
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1 can (14.5 ounces) stewed tomatoes
- 1 1/4 cups uncooked regular long-grain white rice
- 1 3/4 pounds skinless, boneless chicken breast halves
- 1/2 teaspoon garlic powder
- Paprika
Italian Chopped Salad
By nurseliz
Directions In a large bowl, combine the first 11 ingredients
- Ingredients
- 3 cups torn romaine
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
- 1 medium green pepper, chopped
- 2 medium tomatoes, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 5 slices deli ham, chopped
- 5 thin slices hard salami, chopped
- 5 slices pepperoni, chopped
- 3 slices provolone cheese, chopped
- 2 green onions, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- Pepperoncini, optional
Peach-Topped Cake
By nurseliz
comfort food diet weight watchers points 3
- TOPPING:
- Ingredients
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fat-free milk
- 1 envelope unflavored gelatin
- 1-3/4 cups cold water, divided
- 1/4 cup sugar
- 1 envelope sugar-free orange soft drink mix
- 2 medium ripe peaches, thinly sliced or 1 can (15 ounces) sliced peaches
- 1/2 cup reduced-fat whipped topping
Super Flatbread Wraps
By nurseliz
comfort food diet weight watchers points 9
- FILLING:
- Ingredients
- 1/2 teaspoon active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/3 cup whole wheat flour
- 1 cup all-purpose flour
- 1 beef flank steak (1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded lettuce
- 1/4 cup sliced ripe olives
- 2 tablespoons crumbled feta cheese
Beef Daube Provençal
By nurseliz
Cooking Light
- Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
- Ingredients
- 2 * 2 teaspoons olive oil
- 12 * 12 garlic cloves, crushed
- 1 * 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 * 1 1/2 teaspoons salt, divided
- 1/2 * 1/2 teaspoon freshly ground black pepper, divided
- 1 * 1 cup red wine
- 2 * 2 cups chopped carrot
- 1 1/2 * 1 1/2 cups chopped onion
- 1/2 * 1/2 cup less-sodium beef broth
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon chopped fresh rosemary
- 1 * 1 teaspoon chopped fresh thyme
- * Dash of ground cloves
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 1 * 1 bay leaf
- 3 * 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Philly Cheese Fakes
By nurseliz
Directions * In a small bowl, whisk the first six ingredients
- Ingredients
- 1/4 cup lemon juice
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound sliced fresh shiitake mushrooms
- 2 medium green peppers, sliced
- 1 small onion, thinly sliced
- 4 hoagie buns, split
- 4 slices reduced-fat provolone cheese
Roasted Salt and Vinegar Potatoes
By nurseliz
Preheat oven or toaster oven to 400 degrees
- 1 pound baby or fingerling potatoes, sliced lengthwise
- 2 cups white vinegar
- Sea salt & Pepper