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Recipes
Classic Italian Panini with Prosciutto and Fresh Mozzarella
By nurseliz
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use
- 1 (12-ounce) loaf French bread, cut in half horizontally
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh basil
- 1 cup (4 ounces) shredded fresh mozzarella cheese, divided
- 2 ounces very thin slices prosciutto
- 2 plum tomatoes, thinly sliced
- Cooking spray
Crunchy Turkey Bake
By nurseliz
Coat a microwave-safe 2-quart casserole dish with cooking spray
- 1 pound leftover cooked turkey, cut into 1/2-inch chunks
- 2 (15-ounce) cans mixed vegetables, drained
- 1 10.75-ounce) condensed cream of mushroom soup
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 3/4 cup mayonnaise
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup French-fried onions (from a 2.8-ounce can)
Italian Chicken Skillet Supper
By nurseliz
Directions Flatten chicken slightly; sprinkle with garlic salt and pepper
- Ingredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 teaspoons reduced-fat butter
- 1 teaspoon olive oil
- 1/4 pound small fresh mushrooms
- 1/2 medium onion, chopped
- 1/4 cup chopped sweet red pepper
- 1 tablespoon pine nuts
- 2 cups fresh baby spinach
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1-1/2 teaspoons spicy brown mustard
- 2 teaspoons shredded Romano cheese
Pat's Stromboli Bread
By nurseliz
Rachael Ray
- One * One loaf semolina bread (16 ounces)
- * Salt
- 2 * 2 bunches broccoli rabe, cut into 3-inch pieces
- 2 * 2 tablespoons extra virgin olive oil (EVOO)
- 1 * 1 pound bulk spicy pork or chicken sausage
- 3 * 3 cloves garlic, chopped
- * Pepper
- * Freshly grated nutmeg (optional)
- 2 * 2 cups shredded provolone cheese
- 1 * 1 cup grated Parmigiano Reggiano cheese (3 generous handfuls)
- 8 * 8 thin slices mozzarella cheese
- Preparation
Upside-Down Sausage and Mushroom Pizza
By nurseliz
Robin Miller
- Ingredients
- 2 * 2 teaspoons olive oil
- 1 * 1 pound sweet or hot turkey sausage, casing removed
- 1 * 1 cup onion, sliced
- 8 * 8 ounces mushrooms, sliced
- 1 * 1 cup pasta sauce
- 1 * 1 cup pizza sauce
- 1/2 * 1/2 cup black olives, sliced
- 16 * 16 ounces mozzarella cheese, shredded
- 2 * 2 eggs
- 1 * 1 cup milk
- 1 * 1 tablespoon olive oil
- 1 * 1 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 cup Parmesan, grated
French White Burgundy Chicken and Egg Noodles
By nurseliz
Rachael Ray
- Ingredients
- 1 * 1 tablespoon extra-virgin olive oil
- 4 * 4 slices good quality bacon, chopped
- 1/2 * 1/2 cup all-purpose flour plus 2 tablespoons
- 2 * 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
- * Salt and pepper
- 1/2 * 1/2 pound button mushrooms, quartered
- 3 * 3 ribs celery from the heart of the stalk and leafy tops, chopped
- 1 * 1 carrots, peeled and chopped
- 2 * 2 parsnips, peeled and chopped
- 2 * 2 tablespoons chopped fresh thyme, 4 to 5 sprigs
- 4 * 4 tablespoons butter, divided
- 2 * 2 cups white French burgundy wine, 1/3 bottle
- 1 * 1 cup chicken stock
- 2 * 2 cups frozen pearl onions
- 1 * 1 pound extra-wide egg noodles
- * Freshly grated nutmeg, to taste
- * A handful flat-leaf parsley, finely chopped
Chicken and Biscuits in a Pot
By nurseliz
6 tablespoons unsalted butter 2 shallots, thinly sliced 1/2 pound shiitake mushrooms, stemmed and thi...
- 6 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1 large carrot, cut into 1/3-inch chunks
- 1/2 cup dry white wine
- 1 1/4 cups plus 1 tablespoon self-rising flour
- 2 1/2 cups low-sodium chicken broth
- Salt
- Freshly ground pepper
- 3 cups shredded rotisserie chicken
- 1/2 cup frozen baby peas
- 1 tablespoon chopped sage
- 1 tablespoon chopped thyme
- 1/2 cup plus 2 tablespoons whole milk
Boeuf Bourguignon (Beef Burgundy)
By nurseliz
Rachael Ray
- 4 pounds beef stew meat
- 4 cups good quality French Burgundy wine
- 1/3 cup extra virgin olive oil (EVOO), divided
- 8 slices lean bacon, chopped
- 1 cup flour
- Salt and freshly ground black pepper
- 1 1/2 pounds white mushrooms, halved
- 2 fresh bay leaves
- 4 large carrots, peeled and cut into 1-inch chunks
- 4 ribs celery, sliced
- 4 large garlic cloves, chopped
- 4 cups beef broth
- 2 boxes frozen pearl onions (10 ounces each)
- 1/2 cup parsley, chopped
Calzones with Italian Tomato Sauce
By nurseliz
Preparation Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longe...
- Ingredients
- 1 * 1 pound lean ground beef
- 3 1/2 * 3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
- 1 * 1 (6-ounce) can low-sodium tomato paste
- 1/2 * 1/2 cup frozen chopped spinach, thawed and drained
- 2 * 2 teaspoons Italian seasoning
- 2 * 2 (10-ounce) cans refrigerated pizza crust
- * Olive oil
- * Italian Tomato Sauce
- Ingredients
- 1 1/4 * 1 1/4 cups tomato sauce
- 1/4 * 1/4 cup tomato paste
- 1 * 1 garlic clove, minced
- 1 * 1 teaspoon Italian seasoning
- Preparation
- Cook all ingredients in a small saucepan over medium heat 5 minutes or until thoroughly heated
Baked mostaccioli
By nurseliz
comfort food diet weight watchers points 7
- Ingredients
- 8 ounces uncooked mostaccioli
- 1/2 pound lean ground turkey
- 1 small onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/3 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups (16 ounces) fat-free cottage cheese
- 1 teaspoon dried marjoram
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese