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Recipes
Ultimate Chicken Pot Pie
By nurseliz
Directions: 1. Heat the oven to 400°F
- Ingredients:
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1/3 cup butter
- 4 medium carrots, peeled and sliced (about 2 cups)
- 3 medium onions, chopped (about 1 1/2 cups)
- 8 ounces mushrooms, sliced (about 3 cups)
- 1/3 cup all-purpose flour
- 3 1/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
- 1/2 teaspoon ground black pepper
- 3 cups cubed cooked chicken
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
No-Bake Cheesecake Pie
By nurseliz
comfort food diet weight watchers points
- Ingredients
- 2 tablespoons graham cracker crumbs, divided
- 1 package (.3 ounce) sugar-free lemon gelatin
- 2/3 cup boiling water
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1 cup (8 ounces) 1% cottage cheese
- 2 cups reduced-fat whipped topping
Reuben Sandwiches
By nurseliz
Cooking Light
- Dressing:
- 1/4 cup canola mayonnaise $
- 1 tablespoon chili sauce
- 2 teaspoons finely minced dill pickle
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon grated onion $
- Sandwiches:
- 8 (3/4-ounce) slices rye bread
- 3 ounces Swiss cheese, shaved (about 3/4 cup) $
- 4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
- 1 cup organic sauerkraut, drained well
2-Minute Cake With Almond Flour
By nurseliz
Jorge Cruise
- 1/4 cup Truvia Baking Blend
- 1/2 cup almond flour
- 3 tbsp unsweetened cocoa powder
- 1/8 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp coconut oil
- 1 egg
- 2 tbsp half & half
Turkey & Broccoli Alfredo
By nurseliz
Prepare the linguine according to the package directions in a 3-quart saucepan
- 1/2 package (8 ounces) linguine
- 1 cup fresh or frozen broccoli florets
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 2 cup cubed cooked turkey
Dawn's Scampi
By nurseliz
Directions Cook the spaghetti according to package directions
- Ingredients
- * 6 ounces multi-grain spaghetti
- * 1/4 cup multi-grain croutons, crushed
- * 1/4 cup chopped fresh flat-leaf parsley
- * 1 1/2 tablespoons grated lemon zest
- * 1 tablespoon olive oil
- * 1 shallot, thinly sliced
- * 1 garlic clove, minced
- * 1/4 teaspoon crushed red pepper
- * 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
- * 1/4 teaspoon salt
- * 1/4 cup low-sodium chicken broth
- * 1/4 dry white wine
- * 1 tablespoon lemon juice
- * 6 black pitted and chopped olives such as kalamata (about 1 tablespoon)
Cheeseburger SOUP
By nurseliz
In a 3-qt saucepan, brown beef;drain and set aside
- 1/2 ground beef
- 3/4 cup chopped onion
- 3/4 shredded carrot
- 3/4 cup diced celery
- 1 tsp dried basil
- 1 tsp parsley
- 4 tbsp butter, divided
- 3 cups chicken broth
- 4 cups diced potatoes-peeled
- 1/4 cup flour
- 2 cups velveeta, cubed
- 1-1/2 cupsmilk
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup sour cream
Spit-Roasted Pineapple
By nurseliz
# 1 whole ripe golden pineapple # 1 cup sugar # 2 tablespoons ground cinnamon # 1 teaspoon ground cloves # 3 tables
- # 1 whole ripe golden pineapple
- # 1 cup sugar
- # 2 tablespoons ground cinnamon
- # 1 teaspoon ground cloves
- # 3 tablespoons butter, melted
- # Spiced whipped cream (optional)
Coquilles St. Jacques
By nurseliz
Emeril
- Essence (Emeril's Creole Seasoning):
- * 1 pound bay scallops
- * 1 small onion, sliced
- * 1/2 lemon, sliced
- * 1 bay leaf
- * 1/2 cup dry white wine
- * 1/2 cup water
- * 3 tablespoons unsalted butter
- * 2 tablespoons minced shallots
- * 1/2 teaspoon minced garlic
- * 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
- * 2 tablespoons all-purpose flour
- * 1/2 cup milk
- * 1 teaspoon fresh lemon juice
- * 1/2 teaspoon salt
- * 1/4 teaspoon ground white pepper
- * Pinch cayenne
- * 2 tablespoons minced parsley
- * 2 tablespoons minced green onions
- * 1/2 cup heavy cream
- * 2 1/2 tablespoons paprika
- * 2 tablespoons salt
- * 2 tablespoons garlic powder
- * 1 tablespoon black pepper
- * 1 tablespoon onion powder
- * 1 tablespoon cayenne pepper
- * 1 tablespoon dried leaf oregano
- * 1 tablespoon dried thyme
- * 1/2 cup shredded Gruyere
- * 1/2 cup fine dry bread crumbs
- * 1 tablespoon melted butter
- * 1 teaspoon Essence, recipe follows
- * 1/4 cup grated Parmesan
Shrimp-Sauced Spaghetti
By nurseliz
diabetic living
- Nutrition Facts Per Serving:
- Shrimp-Sauced Spaghetti
- Servings Per Recipe: 4
- Calories: 324
- Protein(gm): 26
- Carbohydrate(gm): 46
- Fat, total(gm): 6
- Cholesterol(mg): 129
- Saturated fat(gm): 1
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 10
- Sodium(mg): 372
- Diabetic Exchanges
- Vegetables(d.e): 2
- Starch(d.e): 2
- Very Lean Meat(d.e): 2
- Fat(d.e): 1
- 6 ounces dried whole wheat or multigrain spaghetti
- 1 tablespoon olive oil
- 12 ounces medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 14 1/2 ounce can no-salt-added diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon drained capers
- 1/4 teaspoon red pepper flakes
- Chopped fresh basil (optional)