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Recipes
Burgundy Beef Stew
By nurseliz
comfort food diet weight watchers points 9 slow cook 8 hours
- Ingredients
- 1/2 cup all-purpose flour
- 1 pound beef top sirloin steak, cut into 1/2-inch pieces
- 3 turkey bacon strips, diced
- 8 small red potatoes, halved
- 2 medium carrots, cut into 1-inch pieces
- 1 cup sliced fresh mushrooms
- 3/4 cup frozen pearl onions, thawed
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 cup reduced-sodium beef broth
- 1 cup Burgundy wine or additional reduced-sodium beef broth
- 6 cups hot cooked egg noodles
To Die for Crock Pot Roast
By nurseliz
1 Place beef roast in crock pot
- 1 (4 -5 lb) beef roast, any kind
- 1 (1 1/4 ounce) package brown gravy mix, dry
- 1 (1 1/4 ounce) package dried Italian salad dressing mix
- 1 (1 1/4 ounce) package ranch dressing mix, dry
- 1/2 cup water
Mini Sausage Quiches
By nurseliz
comfort food diet weight watchers points 2
- Ingredients
- 1/2 pound Johnsonville® Hot Italian Sausage, casings removed
- 2 tablespoons dried minced onion
- 2 tablespoons minced chives
- 1 tube (8 ounces) refrigerated crescent rolls
- 4 eggs, lightly beaten
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup (8 ounces) 4% cottage cheese
- 1/3 cup grated Parmesan cheese
- Paprika
Mediterranean Chicken and Pasta
By nurseliz
diabetic
- 1 6-ounce jar marinated artichoke hearts
- 1 tablespoon olive oil
- 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
- 3 cloves garlic, thinly sliced
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon small fresh oregano leaves or 1 teaspoon dried oregano, crushed
- 1 7-ounce jar roasted red sweet peppers, drained and cut into strips
- 1/4 cup pitted kalamata olives
- 3 cups hot cooked whole wheat penne or rotini pasta
- 1/4 cup crumbled feta cheese (optional)
Broccoli-Cheese Dip with Potato Dippers
By nurseliz
MAKES: 16 servings YIELD: 2 tablespoons dip and 4 Potato Dippers per serving CARB GRAMS PER SERVING: 12
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), cut up
- 6 ounces reduced-fat pasteurized prepared cheese product
- 1 1/2 cups broccoli, blanched* and chopped
- 3 tablespoons bottled salsa
- 4 teaspoons bacon-flavor vegetable protein bits
- Fat-free milk (optional)
- 1 recipe Potato Dippers
Ravioli Skillet Lasagna
By nurseliz
Directions 1. In a 10-inch skillet combine pasta sauce and the water
- Ingredients
- 2 * 2 cups purchased pasta sauce
- 1/3 * 1/3 cup water
- 1 * 1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
- 1 * 1 egg, lightly beaten
- 1 * 1 15-ounce carton ricotta cheese
- 1/4 * 1/4 cup grated Romano or Parmesan cheese
- 1 * 1 10-ounce package frozen chopped spinach, thawed and well drained
- * Grated Romano or Parmesan cheese
Turkey Minestrone
By nurseliz
Directions * In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes
- Ingredients
- 2/3 cup chopped onion
- 2 tablespoons canola oil
- 1/2 pound lean ground turkey
- 1/2 pound hot Italian turkey sausage links, casings removed
- 1/2 cup minced fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 6 cups chicken broth
- 1 medium zucchini, sliced
- 1 package (10 ounces) frozen mixed vegetables
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1-1/2 cups cooked elbow macaroni
- 2 tablespoons cider vinegar
- 1/2 teaspoon salt, optional
- Pinch pepper
Slow Cooker Lasagna
By nurseliz
Minutes to Prepare: 15 Minutes to Cook: 240 Number of Servings: 8
- 1 pound ground beef, 96% lean
- 1 ⁄4 tsp red pepper flakes
- 2 tsp dried thyme
- One 24-ounce jar low-sodium marinara
- sauce
- One 3⁄4-pound eggplant, unpeeled, diced
- (2 cups)
- 15 ounces part-skim ricotta cheese
- 1 cup shredded Italian five-cheese blend
- localoffersIcon ON SALE
- (see Note)
- 1 ⁄4 cup egg substitute (or 1 egg white)
- 1 tbsp chopped fresh parsley
- 6 no-boil lasagna noodle
Slow Cooker Italian Meatball Soup
By nurseliz
1. In 3- to 4-quart slow cooker, mix all ingredients except cheese
- 1 bag (16 oz) frozen cooked Italian meatballs, thawed
- 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
- 1 cup water
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- 1 can (19 oz) Progresso® cannellini beans, drained
- 1/3 cup shredded Parmesan cheese
Black Bean Chicken Tacos
By nurseliz
comfort food diet weight watchers points 7
- Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 teaspoons ground cumin, divided
- 2 tablespoons shortening
- 1/2 cup plus 1 tablespoon warm water
- 1 pound boneless skinless chicken breast, cubed
- 2 cups salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional