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Recipes
Lemon Chicken with Broccoli
By nurseliz
Weight Watchers
- 2 Tbsp all-purpose flour
- 1/2 tsp table salt, divided
- 1/4 tsp black pepper, freshly ground
- 12 oz uncooked boneless, skinless chicken breast, thinly sliced
- 2 tsp olive oil
- 1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
- 2 tsp minced garlic
- 2 1/2 cup(s) broccoli, small florets
- 2 tsp lemon zest, or more to taste
- 2 Tbsp parsley, fresh, chopped
- 1 Tbsp fresh lemon juice
Brickle Cookies
By nurseliz
In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well
- 1 package (9 ounces) yellow cake mix
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup almond brickle chips or English toffee bits
Grilled Garlic Dijon Herb Salmon
By nurseliz
Servings: 4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt Calories: 233
- 4 garlic cloves
- 1 tsp dried Herbs de Provence
- 1 tsp red wine vinegar
- 1 tsp olive oil
- 2 tbsp Dijon mustard
- olive oil spray (I used my misto)
- 4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)
- salt and fresh ground pepper to taste
- 4 lemon wedges for serving
Pacific Cod and Clam Cacciucco
By nurseliz
For the fish stock: Heat a stock pot, lightly coated with olive oil, over medium heat
- For the fish stock:
- Ingredients
- * Extra-virgin olive oil
- 1 * 1 onion, diced
- 2 * 2 stalks celery, diced
- 2 * 2 cloves garlic, smashed
- * Salt
- 2 * 2 pounds white fish bones, such as cod
- 1/2 * 1/2 pound shrimp shells
- 2 * 2 bay leaves
- 3 * 3 thyme sprigs
- For the basic tomato broth:
- * Extra-virgin olive oil
- 1 * 1 large onion, sliced
- 1 * 1 fennel bulb, sliced thin, reserve fronds for garnish
- 2 * 2 celery stalks, sliced thin on the bias
- * Kosher salt
- 3 * 3 cloves garlic, sliced thin
- * Pinch crushed red pepper
- 2 * 2 cups white wine
- 2 * 2 quarts light fish stock
- * Large pinch saffron
- 1 * 1 (28-ounce) can Italian plum tomatoes, crushed or pureed
- 1 * 1 bundle thyme
- 3 * 3 bay leaves
- Directions
- For the stew:
- * Extra-virgin olive oil
- 1 * 1 pound cleaned cod fillets, cut into 4 pieces
- * Kosher salt
- 16 * 16 littleneck clams
- 4 * 4 cups basic tomato broth
- 1/2 * 1/2 pound large shrimp, shelled and deveined, reserve shells for stock
- 1 1/2 * 1 1/2 cups cooked cannellini beans
- 2 * 2 cups escarole leaves
- 1/2 * 1/2 loaf ciabatta, cut into 4 (3/4-inch) thick slices
- 1 * 1 garlic clove
- * High quality extra-virgin olive oil
Pizza Nachos
By nurseliz
Directions Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until cris...
- baguette
- olive oil
- 2 cups tomato sauce
- 3 cups mozzarella
- fresh basil
- parmesan cheese
Pizza Turnovers
By nurseliz
Campbells
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 1 egg
- 1 tablespoon water
- 2 cups Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello or Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
- 2 cups shredded mozzarella cheese (about 8 ounces)
- 1 cup chopped pepperoni
Beef Pot Pie with Spring Vegetables
By nurseliz
Preheat oven to 450°. Stir together flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix ...
- FOR THE CRUST:
- otal time: 1 hour
- 2 cups all-purpose flour
- 3 ⁄4 tsp. table salt
- 1 ⁄3 cup canola oil
- 6 Tbsp. ice water
- 2 Tbsp. minced fresh chives
- FOR THE FILLING:
- 2 tsp. canola oil
- 1 lb. beef top sirloin steak, trimmed of fat and cut into 1-inch pieces
- 1 Tbsp. tomato paste
- 2 1⁄2 cups low-sodium beef broth, divided
- 6 small new potatoes, quartered
- 1 cup diced carrots
- 1 cup fresh or frozen pearl onions, thawed if frozen
- 1 cup sliced button mushrooms
- 1 tsp. kosher salt
- 1 ⁄2 tsp. black pepper
- 1 ⁄4 cup cornstarch
- 1 ⁄2 cup cold water
- 1 cup fresh peas or halved snow peas (3 oz.)
- 1 ⁄4 cup minced fresh parsley
- 1 egg white, beaten
Sausage, Bean, and Spinach Dip
By nurseliz
Preparation 1. Preheat oven to 375°
- 1 sweet onion, diced $
- 1 red bell pepper, diced
- 1 (1-lb.) package hot ground pork sausage
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 cup dry white wine
- 1 (8-oz.) package cream cheese, softened
- 1 (6-oz.) package fresh baby spinach, coarsely chopped
- 1/4 teaspoon salt
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1/2 cup (2 oz.) shredded Parmesan cheese
- Serve with: Corn chip scoops, red bell pepper strips, pretzel rods
Mac and Cheese
By nurseliz
Curtis Stone
- # 8 slices bacon cut crosswise into 1/4-inch-wide strips
- # 2 shallots chopped
- # salt
- # black pepper freshly ground
- # 2 cloves garlic
- # 2 T all-purpose flour
- # 3 1/2 c whole milk
- # 1 1/2 c heavy cream
- # 6 ounces Gruyère cheese grated (about 1 1/2 cups lightly packed)
- # 6 ounces Vermont white cheddar cheese grated (about 1 1/2 cups lightly packed)
- # 1/2 c freshly grated Parmigiano-Reggiano (about 2 ounces)
- # 1 pound penne pasta or gemelli pasta
- # 1 c shelled fresh English peas (from about 1 pound unshelled English pea pods)
- # 2 T chopped fresh flat-leaf parsley
- # 3/4 c panko breadcrumbs
- # 2 T unsalted butter melted
Ultimate Red Clam Chowder
By nurseliz
The sauce for this pasta chowder bowl can be made with or without tomatoes
- 4 ripe heirloom or vine-ripened tomatoes (optional)
- 4 pounds cherrystone clams, scrubbed
- 1 cup dry white wine or crisp, light bodied beer
- 1 bottle clam juice (8 ounces)
- 1 small red onion, coarsely chopped
- 1 red chili pepper, coarsely chopped
- Zest of 1 lemon
- 3-4 large cloves garlic, peeled
- 1 About 1 tablespoon fresh thyme leaves
- 1/4 cup packed fresh parsley leaves
- 2 fresh bay leaves
- 1/4 cup extra virgin olive oil (EVOO)
- 5-6 anchovy filets
- 3-4 ribs celery, chopped
- 1 pound Idaho or Russet potatoes, peeled and diced
- 4 cups chicken stock
- 1 pound linguini, or flavor-infused long-cut pasta, such as pepperoncini or lemon-flavored spaghetti or linguini