Nurseliz's profile page
Recipes
Soup Nazi Seafood Bisque
By nurseliz
Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat
- 2 C. dry White Wine
- 1 Bay leaf
- 1 Onion, roughly chopped
- 1 clove Garlic
- 2 ribs Celery
- 1 Lobster (1 to 1 1/2 lbs.)
- 12 medium Shrimp, in the shell
- 24 mussels, well scrubbed
- 12 Sea Scallops
- 4 C. Heavy Whipping Cream
- 1 C. Milk
- 1 tsp. dried Thyme
- 1 Tbsp. minced fresh Parsley
- 1/4 tsp. dried Rosemary
- 1 C. fresh Spinach, well rinsed and washed
- 1/2 C. grated Carrot
- 1/2 tsp. fresh Lemon Juice
Slow Cooker Pulled Pork
By nurseliz
Servings: 8 • Size: 3 oz pork + 2 tbsp sauce • Old Points: 5 pts • Points+: 5 pt* Calories: 206 • Fat: 5
- Ingredients:
- 2.5 lb boneless pork loin roast (center cut, trimmed of all fat)
- 2 tsp red wine vinegar
- 2 tsp Hickory liquid smoke
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 cup Homemade Kansas City BBQ Sauce
- Servings: 17 • Size: 2 tbsp • Old Points: 1 pts • Points+: 1 pt
- Calories: 47.5 • Fat: 0.1 g • Carb: 12.4 g • Fiber: 0.6 g • Protein: 0.6 g • Sugar: 10.3 g
- Sodium: 225.6 mg
- 1 1/3 cups tomato sauce
- 1/3 cup tomato paste
- 1/3 cup honey
- 1/2 cup + 3 tbsp red wine vinegar
- 1/4 cup molasses (unsulfured)
- 2 tsp all natural hickory liquid smoke (Colgin)
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground cinnamon
- 1/8 tsp chili powder
Slow Cooker Beef Vegetable Soup
By nurseliz
Prep Time: 10 Min Cook Time: 6 Hrs Ready In: 6 Hrs 10 Min
- 1 pound cubed beef stew meat
- 1 (15.25 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can green beans
- 1 (15 ounce) can carrots with juice
- 1 (15 ounce) can sliced potatoes with juice
- 1 (28 ounce) can crushed tomatoes
- 1 (1.25 ounce) package beef with onion soup mix
- salt and pepper to taste
Chicken Rollatini with Spinach alla Parmigiana
By nurseliz
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts Calories: 194
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese, divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella (I used Polly-O)
- olive oil non-stick spray (I use my Misto)
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Taco Meat Loaves
By nurseliz
Directions * In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumb...
- Ingredients
- 3 eggs, lightly beaten
- 2 cups picante sauce, divided
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 medium onion, chopped
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 3/4 cup dry bread crumbs
- 1 envelope taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 pounds ground beef
- 2 cups (8 ounces) shredded cheddar cheese
- Additional picante sauce, optional
Mushroom-Stuffed, Brick Roasted Chicken Breast
By nurseliz
Directions Preheat oven to 400°F Place boned chicken, skin side down, on cutting board
- Ingredients
- 4 chicken breasts, deboned with skin on
- 1-1/3 cups seared mushrooms (see separate recipe)
- Salt and pepper to taste
- 2 Tbsp. olive oil
- 4 bricks wrapped in tin foil (optional)
Vegetable-Beef Soup
By nurseliz
Preparation Place flour in a large zip-top plastic bag; add steak cubes
- 1/4 cup all-purpose flour
- 1 1/2 pounds lean top round steak, cut into 1-inch cubes
- Cooking spray $
- 2 teaspoons spicy herb blend (such as Mrs. Dash)
- 2 (16-ounce) packages frozen gumbo vegetables mix
- 1 (10-ounce) package frozen chopped onion
- 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
- 2 (14.5-ounce) cans fat-free beef broth $
- 1 tablespoon bottled minced garlic
- 1 tablespoon low-sodium Worcestershire sauce
- 1/2 teaspoon salt $
- 1/2 teaspoon pepper $
Braised Beef Short Ribs
By nurseliz
1. Season the ribs with the black pepper
- INGREDIENTS:
- 3 to 4 pounds beef short ribs, cut into serving-sized pieces
- Ground black pepper
- 1 tablespoon olive oil
- 2 stalks celery, coarsely chopped (about 1 cup)
- 1 large carrot, coarsely chopped (about 1/2 cup)
- 1 large onion, coarsely chopped (about 1 cup)
- 3 medium Italian plum tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup Swanson® Beef Stock
- 1/2 cup dry red wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary leaves or 1
- teaspoon dried rosemary leaves, crushed
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1/4 cup water
Chicken Enchilada Pasta
By nurseliz
Directions 1. Preheat oven to 350 degrees F
- Ingredients
- 1 1
- 12 ounce package dried jumbo shell macaroni
- 3 3
- large green and/or red sweet peppers, chopped
- 1 1/2 1 1/2
- cups chopped red onion
- 1 1
- fresh jalapeno chile pepper, seeded and chopped
- 2 2
- tablespoons vegetable oil
- 2 2
- cups chopped cooked chicken
- 1 1
- 16 ounce can refried beans
- 1/2 1/2
- 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
- 2 2
- 10 ounce can enchilada sauce
- 1 1
- 8 ounce shredded Mexican-style four-cheese blend
- 1 1
- cup sliced green onions
- 2 2
- cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
- Avocado dip and/or sour cream
Strawberry Shortcake
By nurseliz
Preparation * 1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract
- Ingredients
- 2 (16-oz.) containers fresh strawberries, quartered
- 3/4 cup sugar, divided
- 1/4 teaspoon almond extract (optional)
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 cup cold butter, cut up
- 2 large eggs, lightly beaten
- 1 (8-oz.) container sour cream
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs