Nurseliz's profile page
Recipes
Spinach and Artichoke Dip
By nurseliz
Preparation Preheat oven to 350°
- Ingredients
- 2 * 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 * 1/2 cup fat-free sour cream
- 1/4 * 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 * 1/4 teaspoon black pepper
- 3 * 3 garlic cloves, crushed
- 1 * 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 * 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 * 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 * 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 * 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Blue Ribbon Chili
By nurseliz
Allrecipes
- Ingredients
- 2 * 2 pounds ground beef
- 1/2 * 1/2 onion, chopped
- 1 * 1 teaspoon ground black pepper
- 1/2 * 1/2 teaspoon garlic salt
- 2 1/2 * 2 1/2 cups tomato sauce
- 1 * 1 (8 ounce) jar salsa
- 4 * 4 tablespoons chili seasoning mix
- 1 * 1 (15 ounce) can light red kidney beans
- 1 * 1 (15 ounce) can dark red kidney beans
Bow Ties with Chicken & Shrimp
By nurseliz
comfort food diet weight watchers points 10
- Ingredients
- 5-1/4 cups uncooked bow tie pasta
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 2 tablespoons minced fresh parsley, divided
- 1 tablespoon each minced fresh basil, thyme and oregano or 1 teaspoon each dried basil, thyme and oregano
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- 3/4 pound cooked large shrimp, peeled and deveined
- 3 plum tomatoes, diced
- 10 large pitted ripe olives, sliced
- Minced fresh parsley, optional
Roasted Brussels Sprouts
By nurseliz
Preheat oven to 400 degrees F
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Pesto Lasagna with Spinach and Mushrooms
By nurseliz
Preparation Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts
- 4 cups torn spinach $
- 2 cups sliced cremini mushrooms
- 1/2 cup commercial pesto
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 3/4 cup (3 ounces) shredded provolone cheese
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 large egg, lightly beaten
- 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
- 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
- 1 (8-ounce) can tomato sauce
- Cooking spray
- 1 (8-ounce) package precooked lasagna noodles (12 noodles
Slow Cooked Chicken Chili
By nurseliz
Brown ground chicken in a non-stick skillet and set aside
- 2 lb. ground chicken
- 1 (28 oz.) can diced tomatoes with juice
- 2 (5 1/2 oz.) cans tomato paste
- 1 (19 oz.) can red kidney beans, drained and rinsed
- 3 garlic cloves, minced
- 1 large cooking onion, chopped
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 2 stalks celery, chopped (hearts)
- Non-fat cooking spray
- 3 tbsp. chili powder
- 1/4 tsp. fresh ground pepper
- 1/4 cup non-fat chicken broth or water
- Crushed red pepper flakes (optional)
Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
By nurseliz
For the couscous: Directions In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper f...
- For the couscous:
- Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 4 tablespoons sun-dried tomatoes, drained and chopped
- 4 tablespoons kalamata olives, chopped
- 2 cups chicken stock
- 1 (10-ounce) box couscous
- Salt and pepper
- 1/2 pound feta cheese, crumbled
- For chicken:
- 4 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the sauce:
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 lemon, juiced
- 6 tablespoons julienned sun-dried tomatoes
- 4 tablespoons roughly chopped kalamata olives
- 2 tablespoons butter
- 1/4 pound feta cheese, crumbled, for garnish
Beef Tenderloin Stuffed Roast
By nurseliz
Make a slit the length of the tenderloin roast from one side to within about 1/2 inch of the other side; set aside
- 1 1/2 beef tenderloin roast
- 3 pieces bacon
- 1 cup chopprf mushrooms
- 2 tbsp chopped onion
- garlic
- 2 tbsp snipped parsley
- 1/2 c Italian bread crumbs
- 2 tbsp softened butter
- 2 tbsp parmesan cheese
- 2 tbsp Dijon mustard
Salsa & Bean Lasagna Rolls
By nurseliz
Campbells
- 1 can (about 15 ounces) black beans, rinsed and drained
- 6 ounces cream cheese, softened
- 1/2 teaspoon chili powder
- 1 can (4 ounces) chopped green chiles
- 1/2 cup chopped red onion
- 3 ounces shredded Monterey Jack cheese (about 3/4 cup)
- 1 jar (16 ounces) Pace® Chunky Salsa
- 8 lasagna noodles, cooked and drained
- 8 ounces shredded Cheddar cheese (about 2 cups)
- 1/2 cup chopped fresh cilantro leaves
Chicken Cassoulet
By nurseliz
Preparation 1. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Ingredients
- 8 * 8 bone-in chicken thighs (about 2 pounds)
- 3/4 * 3/4 teaspoon salt, divided
- 1/2 * 1/2 teaspoon freshly ground pepper, divided
- 2 * 2 tablespoons olive oil, divided
- 8 * 8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices
- 1 * 1 medium onion, chopped (about 1 cup)
- 1 * 1 celery rib, chopped (about 1/2 cup)
- 2 * 2 carrots, chopped (about 1 cup)
- 2 * 2 garlic cloves, minced
- 1 1/2 * 1 1/2 cups chicken broth
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 2 * 2 (19-ounce) cans cannellini beans, drained and rinsed
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 cup chopped Italian or flat-leaf parsley
- 1/2 * 1/2 cup fine, dry breadcrumbs
- 1/4 * 1/4 cup grated Parmesan cheese