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Recipes
Marinara
By nurseliz
In a saucepan over medium-high heat, add the olive oil and heat
- 1/3 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and thinly sliced or minced
- 2 cups minced or grated carrots
- 1/2 cup dry red wine
- 3 tablespoons fresh minced thyme
- 120 ounces canned whole peeled tomatoes, crushed
- 1 cup fresh basil leaves
- Salt and freshly ground pepper
Scallops Provencal
By nurseliz
Directions If you're using bay scallops, keep them whole
- Ingredients
- nocoupons
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Seared Scallops with Creamy Spinach and Leeks
By nurseliz
Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat
- 2-1/2 Tbs. unsalted butter
- 12 oz. baby spinach (about 12 loosely packed cups)
- 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
- Kosher salt
- 2 large cloves garlic, minced
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- Freshly ground black pepper
- Pinch freshly grated nutmeg
- 2 Tbs. freshly grated Parmigiano-Reggiano
- 16 large dry-packed sea scallops
- 4 tsp. vegetable oil
Mediterranean salad
By nurseliz
comfort food diet weight watchers points 2
- DRESSING:
- Ingredients
- 18 cups torn romaine (about 2 large bunches)
- 1 medium cucumber, sliced
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, quartered
- 1 small red onion, thinly sliced
- 1/2 cup julienned roasted sweet red peppers
- 1/2 cup pitted Greek olives, halved
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Beef & Spinach Lo Mein Recipe
By nurseliz
Directions * In a small bowl, combine the hoisin sauce, soy sauce, water, sesame oil, garlic and pepper flakes
- Ingredients
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 pound beef top round steak, thinly sliced
- 6 ounces uncooked spaghetti
- 4 teaspoons canola oil, divided
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/4 cup sliced green onions
- 1 package (10 ounces) fresh spinach, coarsely chopped
- 1 red chili pepper, seeded and thinly sliced
Beef & Broccoli Stir-Fry in Pastry Cups
By nurseliz
DIRECTIONS: 1
- INGREDIENTS:
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Beef Stock
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips
- 4 cups broccoli florets
- 2 green onions, sliced (about 1/4 cup)
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Crescent Cookies
By nurseliz
Mix oleo, sugar and walnuts Add flour and salt
- 1 c oleo
- 1/3 c sugar
- 2/3 c walnuts, chopped finely
- 1 2/3 c flour
- 1/4 tsp salt
Chicken Potpie Casserole
By nurseliz
Directions Arrange a rack in the lower third of the oven and preheat to 400 degrees
- Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 small onion, finely chopped
- 2 stalks celery, halved lengthwise and cut into 1/4-inch pieces
- 1 large carrot, peeled, quartered lengthwise and cut into 1/4-inch pieces
- Salt and pepper
- 1 8 ounce container sliced mushrooms
- 2 tablespoons flour
- 3/4 cup heavy cream
- 1 store-bought rotisserie chicken, meat torn into 1/2-inch pieces (about 4 cups)
- 2 tablespoons finely chopped flat-leaf parsley, plus more for sprinkling
- 1/2 cup grated parmesan cheese, plus 2 tablespoons for sprinkling
- 6 - 8 1/2-inch-thick slices Italian bread
Tuna Noodle Casserole
By nurseliz
1. Preheat oven to 375 degrees F
- 2 cupsdried medium noodles (3 ounces)
- 2 cupssliced fresh mushrooms
- 1 cuploose-pack frozen broccoli stir-fry vegetables
- 3/4 cupchopped onion
- 1 10-3/4-ouncereduced-fat and reduced-sodium condensed cream of mushroom soup
- 3/4 cupfat-free milk
- 2 teaspoonssnipped fresh dill or 1/2 teaspoon dried dill
- 1/4 teaspoonsalt
- 1 6-ouncecan solid light tuna (water-pack), drained and broken into chunks
- 2 tablespoonsgrated Parmesan cheese
Creamy Chicken-Broccoli Bake
By nurseliz
1. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside
- Nonstick cooking spray
- 10 10
- ounces dried medium noodles
- 1 1/2 1 1/2
- pounds skinless, boneless chicken breasts, cut into bite-size pieces
- 3 3
- cups sliced fresh mushrooms
- 8 8
- green onions, sliced
- 1 1
- medium red sweet pepper, seeded and chopped (1/2 cup)
- 2 2
- 10 3/4 ounce cans condensed cream of broccoli soup
- 2 2
- 8 ounce cartons dairy sour cream
- 1/3 1/3
- cup chicken broth
- 2 2
- teaspoons dry mustard
- 1/4 1/4
- teaspoon ground black pepper
- 1 1
- 16 ounce package frozen chopped broccoli, thawed and drained
- 1/2 1/2
- cup fine dry bread crumbs
- 2 2
- tablespoons butter or margarine, melted