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Recipes
Country Italian Beef
By nurseliz
Directions 1. Trim fat from meat
- Ingredients
- 2 * 2 pounds boneless beef chuck roast
- 8 * 8 ounces tiny new potatoes, halved or quartered
- 2 * 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
- 1 * 1 large onion, chopped (1 cup)
- 1 * 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
- 1 * 1 teaspoon dried rosemary, crushed
- 1 * 1 14-ounce can beef broth
- 1 * 1 cup dry red wine or beef broth
- 1 * 1 6-ounce can tomato paste
- 2 * 2 tablespoons quick-cooking tapioca
- 1/2 * 1/2 teaspoon ground black pepper
- 4 * 4 cloves garlic, minced
- 1 to 2 * 1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole
Spaghetti goulash
By nurseliz
Cook spaghetti about 5 min; drain In large skillet cook beef, sausage, onion and green pepper over med heat until ...
- 1 pkg thin spaghetti or vermicelli, broken in half
- 3/4 lb hamburger
- 2-3 links Italian sausage, broken up
- 1 med green pepper, chopped
- 1 med onion, chopped
- 2 cans-14 1/2 oz each-diced tomatoes
- 1 + bottle chili sauce
- 8 oz mushrooms, drained
- 1 tbsp worcestershire sauce
- 1 tsp salt
- 1/4 tsp pepper
- 1 c shredded cheddar cheese, divided
Eggs Benedict Casserole
By nurseliz
Directions Place half of the bacon in a greased 13-in
- SAUCE:
- Ingredients
- 3/4 pound Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Italian Beef Barley Stew
By nurseliz
Directions * In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no...
- Ingredients
- 1 * 1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
- 3 * 3 medium onions, coarsely chopped
- 4 * 4 celery ribs, thinly sliced
- 3 * 3 medium carrots, halved lengthwise and thinly sliced
- 2 * 2 medium potatoes, peeled and cubed
- 2 * 2 garlic cloves, minced
- 1 * 1 can (46 ounces) tomato juice
- 1 * 1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 1 * 1 bay leaf
- 1-1/2 * 1-1/2 teaspoons dried marjoram
- 1-1/2 * 1-1/2 teaspoons dried thyme
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon coarsely ground pepper
- 1/2 * 1/2 cup medium pearl barley
Southwest Seafood Chowder
By nurseliz
In a large pot, heat 2 tablespoons of the oil
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- Southwest Seafood Chowder
- © David Malosh
- Southwest Seafood Chowder
- Contributed by Steve Sicinski
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 8
- HEALTHY
- MAKE-AHEAD
- As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
- slideshow More Seafood Recipes
- Related Recipes
- Chowder
- Clambake Party
- More ∨
- 1/4 cup canola oil
- 1 yellow onion, coarsely chopped
- 5 garlic cloves, smashed
- 2 large ancho chiles, seeded and torn into large pieces
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- One 28-ounce can crushed tomatoes
- 1 cup 2-percent milk
- 2 dozen cherrystone clams, scrubbed
- Salt and freshly ground pepper
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 small red onion, finely chopped
- 1 celery rib, finely chopped
- 1 fennel bulb, finely chopped
- One 10-ounce package frozen corn kernels, thawed
- 1 1/2 teaspoons smoked sweet paprika
- 1 pound skinless halibut fillet, cut into 1 1/2-inch cubes
- 1 pound shelled and deveined medium shrimp
- Oyster crackers or crusty bread, for serving
Turkey Chili
By nurseliz
Directions Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain
- Ingredients
- 10 to 12 dried pasilla chile peppers
- 4 tablespoons canola oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
- 9 cloves garlic, minced
- 2 small red onions, diced
- 3 pounds coarsely ground turkey (thigh and breast meat)
- 1/3 cup tomato paste
- 3 cups tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 cups canned pinto beans with liquid
- 3 cups canned kidney beans with liquid
- 2 cups canned black beans with liquid
- Shredded cheddar cheese, for garnish
- Saltine crackers, for serving
King Ranch Chicken Casserole
By nurseliz
3. Preheat oven to 350°
- Prep Time: 30 minutes
- Cook Time: 2 hours 19 minutes
- Other: 40 minutes
- Yield: Makes 8 to 10 servings
- Ingredients
- 1 * 1 (4 1/2- to 5-lb. ) whole chicken
- 2 * 2 celery ribs, cut into 3 pieces each
- 2 * 2 carrots, cut into 3 pieces each
- 2 1/2 to 3 * 2 1/2 to 3 tsp. salt
- 2 * 2 tablespoons butter
- 1 * 1 medium onion, chopped
- 1 * 1 medium-size green bell pepper, chopped
- 1 * 1 garlic clove, pressed
- 1 * 1 (10 3/4-oz.) can cream of mushroom soup
- 1 * 1 (10 3/4-oz.) can cream of chicken soup
- 2 * 2 (10-oz.) cans diced tomatoes and green chiles, drained
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon Mexican-style chili powder*
- 3 * 3 cups grated sharp Cheddar cheese
- 12 * 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Reuben Crescent Bake
By nurseliz
Directions * Unroll one tube of crescent dough into one long rectangle; seal seams and perforations
- Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 pound sliced Swiss cheese
- 1-1/4 pounds sliced deli corned beef
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 3 teaspoons caraway seeds
Mini Mexican Pizzas
By nurseliz
1 Preheat oven to 425 degrees
- 3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
- 1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
- 1/2 cup Salsa of choice (I used one with corn)
- 2 tsp Dry taco seasoning
- 1/2 cup Low fat refried beans
- 1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
- Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes
Chili con Carne
By nurseliz
comfort food diet weight watchers points 7
- GARNISH:
- Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1-1/2 cups reduced-sodium tomato juice
- 3/4 cup kidney beans, rinsed and drained
- 2 tablespoons chopped onion
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon minced garlic
- 2 to 3 drops hot pepper sauce
- Thinly sliced green onion, optional