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Recipes
Better Than the Olive Garden Seafood Alfredo
By nurseliz
Preheat a skillet on medium-high heat
- 16 oz fettuccine noodles
- 1 pound scallops
- 1 pound small shrimp, deveined – shells & tails removed
- 1 stick butter
- 4 tablespoons olive oil
- 5 garlic cloves, minced
- 4 cups heavy cream
- 1/4 teaspoon black pepper
- 1.5 cups shredded Parmesan cheese
- 1 3/4 cups shredded Mozzarella cheese
Italian Pot Roast
By nurseliz
1. Place mushrooms and onion in a lightly greased 5-to 6-qt
- 1 (8-oz.) package sliced fresh mushrooms
- 1 large sweet onion, cut in half and sliced
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 (1-oz.) envelope dry onion soup mix
- 1 (14-oz.) can beef broth
- 1 (8-oz.) can tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons cornstarch
Chicken and Mushroom Panini
By nurseliz
Cooking Light
- * Cooking spray
- 2 * 2 cups presliced cremini mushrooms
- 1 * 1 teaspoon minced garlic
- 1/4 * 1/4 cup canola mayonnaise
- 2 * 2 tablespoons chopped sun-dried tomatoes, packed without oil
- 1 * 1 tablespoon capers
- 8 * 8 (1 1/2-ounce) slices ciabatta or sourdough bread
- 8 * 8 ounces chopped skinless, boneless rotisserie chicken breast
- 4 * 4 (1-ounce) slices reduced-fat provolone cheese
Mini Hot Dogs 'n' Meatballs Recipe
By nurseliz
Directions In a 5-qt
- Ingredients
- 1 package (12 ounces) frozen fully cooked Italian meatballs
- 1 package (16 ounces) miniature hot dogs or smoked sausages
- 1 package (3-1/2 ounces) sliced pepperoni
- 1 jar (24 ounces) meatless spaghetti sauce
- 1 bottle (18 ounces) barbecue sauce
- 1 bottle (12 ounces) chili sauce
Beef Filets with Burgundy Mushroom Sauce
By nurseliz
n a large skillet, melt butter over medium heat
- Ingredients
- 5 tablespoons butter
- 1 large Vidalia onion, sliced
- 1 (8-ounce) package sliced mushrooms
- 2 teaspoons minced garlic
- 4 (8-ounce) beef tenderloin fillets
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine
- 1/4 teaspoon salt
- Directions
Crock Pot Chicken Taco Chili
By nurseliz
weight watcher Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce (used a 16 oz can)
- 10 oz package frozen corn kernels (used 2 small cans of corn kernels)
- 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
- 24 0z. (3) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- chopped fresh cilantro
Bananas Foster over Puff Pastry
By nurseliz
Heat the oven to 425°F. Unfold the pastry sheet on a lightly floured surface
- 1/2 bag of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 6 medium bananas, peeled
- 1/2 cup plus 1 tablespoon packed brown sugar
- 1/4 cup rum OR 1 tablespoon rum extract
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
Cheese Tortellini Recipe
By nurseliz
Directions * In a small skillet, cook sausage and beef over medium heat until no longer pink; drain
- Ingredients
- * 1/2 pound bulk Italian sausage
- * 1/2 pound lean ground beef (90% lean)
- * 1 jar (24 ounces) marinara sauce
- * 1 can (14-1/2 ounces) Italian diced tomatoes
- * 1 cup sliced fresh mushrooms
- * 1 package (9 ounces) refrigerated cheese tortellini
- * 1 cup (4 ounces) shredded part-skim mozzarella cheese
FETTUCCINE ALFREDO WITH BROCCOLI
By nurseliz
Cook fettuccine according to package
- 1 pkg {24 oz.} fettuccine
- 1 cup butter
- 1 dash garlic salt
- 3/4 pint of heavy cream {use 3/4 of the pint…hope that makes sense!}
- 3/4 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- 1 bag frozen broccoli, cooked
- Salt & pepper {to taste}
Individual Chicken Pot Pie with Puff Pastry
By nurseliz
Alton Brown
- Filling:
- Ingredients
- 2 tablespoons vegetable oil, divided
- 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
- 2 1/2 teaspoons kosher salt, divided
- 1 large yellow onion, chopped
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 2 medium carrots, peeled and cut into 1/4-inch thick slices
- 2 medium celery stalks, cut into 1/4-inch thick slices
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 2 ounces unsalted butter
- 3 ounces all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cups 2 percent milk, room temperature
- 8 ounces frozen green peas
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped tarragon
- Pastry Crust:
- 10 ounces bread flour
- 2 ounces whole wheat flour
- 1 teaspoon fine kosher salt
- 10 ounces unsalted butter, cubed and frozen
- 12 tablespoons ice water
- Egg Wash:
- 1 large egg beaten
- 1 tablespoon water