Nurseliz's profile page
Recipes
Crunchy Parmesan Herb Chicken Tenders
By nurseliz
Directions 1. Preheat the oven to 425°F
- 1 * 1 pound skinless, boneless chicken tenders, cut into 24 equal pieces
- 1/4 * 1/4 cup whole wheat pastry flour
- 1/3 * 1/3 cup plain panko crispy bread crumbs (we used progresso.)
- 1/2 * 1/2 cup grated Parmesan cheese
- 1/2 * 1/2 teaspoon jarred minced garlic in oil
- 1/2 * 1/2 teaspoon minced fresh rosemary
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 1 * 1 large egg white
- 1 * 1 tablespoon water
Turkey with Apple Slices
By nurseliz
comfort food diet weight watchers points 7
- Ingredients
- 2 turkey breast tenderloins (about 4 ounces each)
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chicken bouillon granules
- 1 medium tart apple, sliced
Burrito Pie
By nurseliz
Taste of Home
- Ingredients
- 2 * 2 pounds ground beef
- 1 * 1 onion, chopped
- 2 * 2 teaspoons minced garlic
- 1 * 1 (2 ounce) can black olives, sliced
- 1 * 1 (4 ounce) can diced green chili peppers
- 1 * 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 * 1 (16 ounce) jar taco sauce
- 2 * 2 (16 ounce) cans refried beans
- 12 * 12 (8 inch) flour tortillas
- 9 * 9 ounces shredded Colby cheese
Hearty Bean Soup
By nurseliz
Directions In a small skillet, saute onion and green pepper in butter for 3 minutes
- Ingredients
- 1 large onion, chopped
- 1/2 cup chopped green pepper
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (11-1/2 ounces each) condensed bean with bacon soup, undiluted
- 2 cups diced fully cooked ham
- 2 cups water
- 2 tablespoons canned diced jalapeno peppers
Zesty Macaroni Soup
By nurseliz
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1 medium onion, chopped
- 5 cups water
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (7 ounces) whole kernel corn, drained
- 1 can (4 ounces) chopped green chilies, optional
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (7-1/2 ounces) chili macaroni dinner mix
- Salsa con queso dip
Greek Penne and Chicken
By nurseliz
Directions 1. In a large pot with boiling salted water cook penne pasta until al dente
- Ingredients
- 1 * 1 (16 ounce) package penne pasta
- 1 1/2 * 1 1/2 tablespoons butter
- 1/2 * 1/2 cup chopped red onion
- 2 * 2 cloves garlic, minced
- 1 * 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 * 1 (14 ounce) can artichoke hearts in water
- 1 * 1 tomato, chopped
- 1/2 * 1/2 cup crumbled feta cheese
- 3 * 3 tablespoons chopped fresh parsley
- 2 * 2 tablespoons lemon juice
- 1 * 1 teaspoon dried oregano
- * salt to taste
- * ground black pepper to taste
Beef Wellington
By nurseliz
Directions Preheat oven to 425 degrees F (220 degrees C)
- Ingredients
- 2 1/2 pounds beef tenderloin
- 2 tablespoons butter, softened
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 cup sliced fresh mushrooms
- 2 ounces liver pate
- 2 tablespoons butter, softened
- salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten
- 1 (10.5 ounce) can beef broth
- 2 tablespoons red wine
Cheesesteak Egg Rolls
By nurseliz
Pre-heat the oven to 375ºF
- For the provolone cheese sauce:
- 3 tablespoons extra virgin olive oil (EVOO)
- 3/4 pound ground chuck
- Salt and pepper
- 1 onion, chopped
- 2 cubanelle peppers, chopped
- 2 tablespoons Worcestershire sauce
- 1 package egg roll wrappers
- All-natural cooking spray
- Sesame seeds, for sprinkling
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- Salt and pepper
- 2 cups provolone cheese, shredded
Swedish Tea Ring
By nurseliz
Directions * In a large bowl, dissolve yeast in warm water
- ICING:
- Ingredients
- 1 tablespoon active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1/4 cup sugar
- 1/4 cup canola oil
- 2 egg whites, lightly beaten
- 1-1/4 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup chopped maraschino cherries, patted dry
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 1 cup confectioners' sugar
- 1 to 2 tablespoons fat-free milk
Chicken & Shrimp Jambalaya
By nurseliz
Directions 1. Cut chicken into 3/4-inch pieces
- Ingredients
- * 1 pound skinless, boneless chicken breast halves or thighs
- * 2 cups thinly sliced celery (4 stalks)
- * 2 cups chopped onion (2 large)
- * 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- * 1 14-ounce can reduced-sodium chicken broth
- * 1/2 of a 6-ounce can (1/3 cup) no-salt-added tomato paste
- * 1 recipe Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning
- * 2 cloves garlic, minced
- * 1/2 teaspoon salt
- * 1 1/2 cups uncooked instant brown rice
- * 3/4 cup chopped green, red, and/or yellow sweet pepper
- * 8 ounces fresh or frozen peeled and deveined cooked shrimp*
- * 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- * Celery leaves (option