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Recipes
Hearty Steak and Tater Soup
By nurseliz
DIRECTIONS 1 Spray 5- to 6-quart slow cooker with cooking spray
- INGREDIENTS
- 1 1
- lb boneless beef round steak
- 1 1
- lb small red potatoes, cut into 1/4-inch slices (4 cups)
- 2 2
- medium stalks celery, chopped (1 cup)
- 2 2
- medium carrots, chopped (1 cup)
- 1 1
- medium onion, chopped (1/2 cup)
- 2 2
- cloves garlic, finely chopped
- 1 1
- tablespoon beef bouillon granules
- 1/2 1/2
- teaspoon pepper
- 1 1
- jar (6 oz) Green Giant® sliced mushrooms, undrained
- 2 2
- cartons (32 oz each) Progresso® beef flavored broth
- 1/2 1/2
- cup water
- 1/2 1/2
- cup all-purpose flour
Stuffed Steak Spirals
By nurseliz
comfort food diet weight watchers points 5
- Ingredients
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup boiling water
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 tablespoon prepared horseradish, drained
- 1 to 1-1/2 teaspoons coarsely ground pepper
- 1 beef flank steak (1-1/2 pounds)
- 2 teaspoons canola oil
Cafe Pierre's Classic Spaghetti Bolognese
By nurseliz
In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat
- 1/4 cup (1/2 stick) butter
- 1/4 cup extra-virgin olive oil
- 2 pounds ground beef
- 1 carrot, finely diced
- 1/2 onion, finely diced
- 2 ribs celery, finely diced
- 3 large cloves garlic, chopped
- 5 About 5 tablespoons (3 ounces) tomato paste
- 1/4 cup plus 2 tablespoons dry white wine
- 1/4 cup veal stock or beef broth
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1 pound spaghetti, cooked to dente
- Grated Parmigiano Reggiano, to taste
Marinara Sauce
By nurseliz
Barefoot Contessa
- 1 * 1 tablespoon good olive oil
- 1 * 1 cup chopped yellow onion (1 onion)
- 1 1/2 * 1 1/2 teaspoons minced garlic
- 1/2 * 1/2 cup good red wine, such as Chianti
- 1 * 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 * 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
Bangin Good Shrimp
By nurseliz
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha
- Shrimp:
- 5 tbsp light mayonnaise
- 3 tbsp Thai Sweet Chili Sauce
- 1 tsp Sriracha (to taste)
- 1 lb large shrimp, shelled and deveined (weight after peeled)
- 2 tsp cornstarch
- 1 tsp canola oil
- 3 cups shredded iceberg lettuce
- 1 cup shredded purple cabbage
- 4 tbsp scallions, chopped
Penne with Braised Short Ribs
By nurseliz
Directions Place an oven rack in the lower 1/3 of the oven
- Ingredients
- 4 * 4 pounds beef short ribs
- * Kosher salt and freshly ground black pepper
- 1/4 * 1/4 cup olive oil
- 1 * 1 large onion, diced
- 3 * 3 cloves garlic, coarsely chopped
- 5 * 5 Roma tomatoes, cut into eighths
- 1 * 1 cup red wine, such as Cabernet Sauvignon
- 3 * 3 tablespoons Dijon mustard
- 2 * 2 cups low-sodium beef broth
- 1 * 1 pound penne pasta
- 1/4 * 1/4 cup freshly grated Parmesan
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
Garlic-and-Herb Oven-Fried Halibut
By nurseliz
Preheat oven to 450°
- Ingredients
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon onion powder
- 1 large garlic clove, minced
- 2 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 6 (6-ounce) halibut fillets
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- Cooking spray
Scallops with Spinach and Paprika Syrup
By nurseliz
Cooking Light
- Ingredients
- 1/4 cup sugar
- 1/4 teaspoon paprika
- 1/8 teaspoon ground red pepper
- 1/4 cup fresh lemon juice
- 2 teaspoons olive oil, divided
- 1 1/2 pounds jumbo sea scallops
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 teaspoon minced fresh garlic
- 10 ounce fresh baby spinach
- 1/4 cup pine nuts, toasted
Mustard-Tarragon Roast Chicken With Egg Noodles
By nurseliz
Directions 1. Heat oven to 400° F
- Ingredients
- 1/2 cup Dijon mustard
- 3 tablespoons cider vinegar
- 4 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons roughly chopped fresh tarragon
- kosher salt and pepper
- 1 3 1/2- to 4-pound chicken, cut into pieces
- 1 12-ounce package egg noodles
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 3/4 cup dry white wine
Almost-Famous Chimichangas
By nurseliz
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15-ounce can refried beans
- 4 10-inch flour tortillas
- 1 cup shredded monterey jack cheese, plus more for topping
- Mexi-sauce, for topping (see below)
- Shredded lettuce, for topping
- Mexican rice, for serving