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Recipes
Cheddar French Dip Sandwiches
By nurseliz
Directions In a small skillet, melt butter
- Ingredients
- 1/4 cup butter, cubed
- 2 garlic cloves, minced
- 4 ciabatta rolls, split
- 1 cup (4 ounces) shredded cheddar cheese
- 1 pound thinly sliced roast beef
- 1 can (14-1/2 ounces) beef broth
Potatoes with Gruyère and Dijon
By nurseliz
Rachael Ray
- 2 pounds starchy potatoes, peeled and sliced 1-inch thick
- 1/2-2/3 cup milk or half-and-half
- 1 1/2 cups shredded Gruyère cheese
- 1 rounded tablespoon Dijon mustard
- Salt and pepper
PARMESAN-CRUSTED PORK CHOPS
By nurseliz
Giada De Laurentis recipe
- 2 large eggs
- 1 c dried Italian-style bread crumbs
- 3/4 c parmesan cheese
- 4 (1/2 to 3/4 inch thick)center-cut pork loin chops (each about 10 to 12 oz)
- salt and freshly black pepper
- 6 tbsp olive oil
- lemon wedges
CITRUS GLAZED GRILLED SALMON
By nurseliz
Melt butter in skillet on medium high heat
- 2 Tbs butter 1/4 C sugar
- 1 orange, peeled, cut into 8 slices 3 Tbs Grand Marnier
- 1/2 C orange juice
- 1-1/2 - 2 lbs. salmon fillets
- 1 Tbs balsamic vinegar 1 Tbs finely chopped pickled ginger
Parmesan White Fish
By nurseliz
Preheat oven to 350 degrees
- 2 lbs white fish, cut into 6 fillets (I used sole)
- 1/2 cup grated Parmesan cheese
- 2 tbsp light butter, at room temp
- 2 tbsp light mayonnaise
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp dried parsley
- Juice from 1 lemon
- Salt and pepper to taste
Bean and Bacon Soup
By nurseliz
Directions 1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes
- Ingredients
- 4 strips bacon
- 1 large carrot, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- 2 15 1/2-ounce cans great Northern beans, drained
- 2 tablespoons chopped fresh parsley
- kosher salt and black pepper
Makeover Greek Chicken Penne
By nurseliz
- Ingredients
- 2 * 2 cups uncooked penne pasta
- 1/2 * 1/2 cup sun-dried tomatoes (not packed in oil)
- 1-1/2 * 1-1/2 cups boiling water
- 1 * 1 large onion, chopped
- 3 * 3 tablespoons reduced-fat butter
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 cup (4 ounces) crumbled feta cheese
- 1 * 1 cup water-packed artichoke hearts, rinsed, drained and chopped
- 1/3 * 1/3 cup Greek olives, sliced
- 2 * 2 tablespoons minced fresh parsley
- 1/4 * 1/4 teaspoon Greek seasoning
Chicken Parmesan Casserole
By nurseliz
In a 9x13pan, add 2 tbsp olive oil and 2 minced garlic cloves
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- hot red pepper flakes, to taste
- 6 boneless skinless chicken breasts (I used 5, but they were huge!)
- 2 cups marinara sauce
- 1/4 cup chopped basil
- 8 oz mozzarella, shredded
- 4 oz Parmesan, grated
- 1 (5-oz) package garlic croutons
Potato Nachos
By nurseliz
Directions 1. Preheat oven to 425 degrees
- 1 1/2 * 1 1/2 pounds russet potatoes
- 1 1/2 * 1 1/2 tablespoons vegetable oil
- 1/2 * 1/2 teaspoon garlic salt
- 1 * 1 teaspoon Mexican seasoning blend
- 1 * 1 cup Mexican blend shredded cheese
- 1/4 * 1/4 cup rinsed and drained canned black beans
- 1/4 * 1/4 cup diced tomatoes
- 1/4 * 1/4 cup sliced black olives
- 1/4 * 1/4 cup sliced green onions
- 3 * 3 tablespoons canned diced green chiles
- * Salsa, guacamole and sour cream (optional)
Hot Swiss Chicken Sandwiches
By nurseliz
comfort food diet weight watchers points 6
- Ingredients
- 1/4 cup reduced-fat mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon lemon juice
- 1-1/2 cups diced cooked chicken breast
- 2/3 cup chopped celery
- 1/2 cup shredded reduced-fat Swiss cheese
- 4 teaspoons butter, softened
- 6 slices Italian bread (about 3/4 inch thick)
- 6 slices tomato
- 3/4 cup shredded lettuc