Nurseliz's profile page
Recipes
Pizza Pockets
By nurseliz
Giada
- Ingredients
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly-packed arugula (about 1 ounce)
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan, plus 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
- All-purpose flour, for rolling out pizza dough
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, store-bought or homemade
crock-pot-chicken-gravy-and-stuffing-
By nurseliz
1 Season chicken breasts with salt and pepper and place chicken breasts in crock pot
- 4 boneless skinless chicken breasts
- salt
- pepper
- 1 cup chicken broth
- 4 -6 slices swiss cheese
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1/4 cup milk
- 2 cups Pepperidge Farm Herb Stuffing
- 1/2 cup butter, Melted
Slow Cooker Beef and Rice Soup
By nurseliz
1. Place thawed beef tenderloin in slow cooker
- # 2 pound(s) beef tenderloin
- # 1 can/jar(s) 10.75 oz reduced fat cream of chicken soup
- # 1 can/jar(s) 15 oz reduced fat/sodium chicken broth
- # 2 tablespoon(s) whole wheat flour
- # 4 ounce(s) water
- # 1 teaspoon(s) salt/pepper/garlic to taste
Ten Layer Cookies
By nurseliz
Melt butter in a saucepan and mix in the crushed graham crackers
- 1/2 cup butter
- 1 & 1/2 cups crushed graham crackers
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate baking chips
- 1 cup butterscotch baking chips
- 1 cup Heath Milk Chocolate English Toffee baking chips
- 7 ounces sweetened angel-flake coconut
- 2 cups chopped walnuts
- 7 ounces canned Dulce de Leche
- 7 ounces sweetened condensed milk
Herb Roasted Chicken
By nurseliz
Anne Burrell
- Ingredients
- 5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
- 10 sage leaves, picked and finely chopped, about 2 tablespoons
- 3 cloves garlic, smashed and finely chopped
- Pinch red pepper flakes
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 (3 to 3 1/2-pound) whole chickens
- Kosher salt
- 1 large or 2 small onions, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- 3 ribs celery, cut into 1/2-inch dice
- 2 bay leaves
- 1 bundle thyme, about 10 sprigs tied together with string
- 4 cups rich chicken stock
- 1 1/2 cups dry white wine
- Special equipment: butcher's twine
Chicken Enchilada Lasagna Bundles
By nurseliz
1. Heat oven to 350ºF
- 12 uncooked lasagna noodles (12 ounces)
- 2 cans (10 ounces each) Old El Paso® enchilada sauce
- 1 can (4.5 ounces) Old El Paso® chopped green chiles
- 1 medium tomato, chopped (3/4 cup)
- 2 cups diced cooked chicken
- 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
- 8 medium green onions, chopped (1/2 cup)
- 1 cup sour cream
- 1 cup shredded Cheddar cheese (4 ounces)
- Additional sour cream, if desired
- Shredded lettuce, if desired
Parmesan Crusted Chicken
By nurseliz
Set up three large shallow bowls and a large plate in an assembly line
- For Breading
- 1/2 cup all purpose flour
- 2 eggs, beaten
- 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
- 1/3 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped mixed fresh herbs, such as thyme, parsley, chives, or rosemary
- For Chicken
- 4 boneless, skinless chicken breasts, pounded 1/4-inch thick
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- Lemon wedges for serving
Shrimp Enchiladas
By nurseliz
Campbells
- 2 tablespoons butter
- 1 bunch green onion, chopped
- 1 pound fresh or thawed frozen shrimp, peeled and deveined
- 1 can (about 4 ounces) chopped green chiles
- 1 jar (4 ounces) diced pimientos
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
- 1 package (8 ounces) cream cheese
- 1/8 teaspoon ground white pepper
- 10 flour tortillas (8-inch), warmed
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
Chicken Bow- Ties
By nurseliz
prevention==stir-fry
- 8 * 8 ounces bow-tie pasta
- 2 * 2 teaspoons olive oil (optional)
- 1 * 1 pound boneless, skinless chicken breasts
- 1 * 1 cup water
- 2 * 2 tablespoons cornstarch
- 2 * 2 tablespoons reduced-sodium soy sauce
- * sesame or peanut oil
- 1 * 1 pound sugar snap peas or snow peas, cut into 1" pieces
- 1 * 1 green bell pepper, cut into 1" pieces
- 1 * 1 red bell pepper, cut into 1" pieces
- 1/2 * 1/2 cup canned sliced water chestnuts
- 8 * 8 scallions, cut into 1" pieces
- 1 * 1 stalk celery, thinly cut on the diagonal
- 1 * 1 tablespoon grated fresh ginger
- 1 * 1 clove garlic, minced
- 1/4 * 1/4 cup minced fresh cilantro
- Alternate
- Replace the chicken with thin strips of round steak, lean pork, or whole shrimp. Use other vegetables, such as yellow squash, mushrooms, cucumbers, carrots, or baby corn.
Roasted Dijon Broccoli
By nurseliz
Directions Place broccoli on a baking sheet
- Ingredients
- 1 bunch broccoli, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper