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Recipes
Navy Bean Soup
By nurseliz
Soak beans overnight covered in water
- 2 cups dried navy beans, 1 pound
- 8 cups of water or broth, canned or with bullion
- 1-1/2 to 2 cups chopped ham; meaty ham bone or bacon can be used
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced or chopped carrots
- 1 tsp. minced garlic
- 1 bay leaf
- 1-1/2 tsp. Italian blend seasoning
- 1/2 stick of butter, 4 Tabs.
- salt and pepper to taste
- optional: splash of vinegar for serving
Baked and Breaded Mushrooms Recipe – 3 Points +
By nurseliz
PER SERVING: 130 calories; 3g fat; 14g carbohydrates; 11g protein; 2g fiber
- 8 oz whole, fresh mushrooms , washed
- 1/4 cup liquid egg substitute
- 3 tbsp grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 tsp garlic powder
- Salt & pepper to taste
Chicken-Zucchini Alfredo
By nurseliz
light
- Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Seafood Rice Casserole
By nurseliz
Directions 1. In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender
- Ingredients
- 3 * 3 cups sliced fresh mushrooms
- 1 * 1 tablespoon cooking oil
- 2-1/2 * 2-1/2 cups cooked wild rice
- 1 * 1 8-ounce can sliced water chestnuts, drained
- 1 * 1 cup chopped celery
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup chopped green sweet pepper
- 1 * 1 cup mayonnaise or salad dressing
- 1 * 1 cup tomato juice
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground black pepper
- 1/8 * 1/8 teaspoon paprika
- 1 * 1 12-ounce package frozen peeled, cooked shrimp, thawed
- 1 * 1 6- or 8-ounce package flake-style imitation crabmeat
- 1/2 * 1/2 cup sliced almonds, toasted
- 1/2 * 1/2 cup Monterey Jack cheese (2 ounces
Herb and Sesame Scallops with Orange and Fennel Salad
By nurseliz
Total Time: 20 min Prep 15 min Cook 5 min Yield: 4 servings Level: Easy
- Orange and Fennel Salad:
- 3 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely chopped fresh thyme, 6 sprigs
- 6 tablespoons toasted sesame seeds
- 1 tablespoon lemon zest
- 1 head fennel, thinly sliced, plus fronds
- 12 sea scallops, pat dry, check to make sure the foot has been removed
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 navel orange, supremed
- 1/2 lemon, zested and juice
- Salt and freshly ground black pepper
- Extra-virgin olive oil
Mediterranean Stuffed Burger
By nurseliz
# Heat gas or charcoal grill
- 3 * 3 plum (Roma) tomatoes, seeded, chopped
- 2 * 2 tablespoons finely chopped sweet onion
- 2 * 2 teaspoons red wine vinegar
- 1/2 * 1/2 teaspoon salt
- 1 * 1 tablespoon chopped fresh oregano leaves
- 1 * 1 cup crumbled feta cheese (4 oz)
- 1 1/2 * 1 1/2 teaspoons grated fresh lemon peel
- 1 * 1 teaspoon olive or vegetable oil
- 2 * 2 lb lean (at least 80%) ground beef
- 2 * 2 tablespoons garlic-pepper blend
- 6 * 6 burger buns, split
Broccoli Rabe with Garlic and Lemon Zest
By nurseliz
Tyler Florence
- Ingredients
- 2 * 2 pounds broccoli rabe
- * Extra-virgin olive oil
- 2 * 2 cloves minced garlic
- 1 * 1 teaspoon red pepper flakes
- * Kosher salt and freshly ground black pepper
Steakhouse Shepherd's Pie
By nurseliz
Rachael Ray
- Ingredients
- 2 * 2 pounds Idaho potatoes, peeled and cut into chunks
- * Salt
- 1/2 * 1/2 tablespoons extra-virgin olive oil
- 4 * 4 slices good quality bacon or peppered bacon, chopped
- 2 * 2 pounds ground sirloin
- 1 * 1 onion, chopped
- 1/2 * 1/2 pound button mushrooms, quartered
- * Black pepper
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons all-purpose flour
- 1 1/2 * 1 1/2 cups beef stock
- 2 * 2 tablespoons Worcestershire sauce
- 1 * 1 egg yolk
- 3 * 3 tablespoons sour cream
- 1/2 * 1/2 pound blue cheese, crumbled (recommended: Maytag)
- 3 to 4 * 3 to 4 tablespoons chives
- 1 * 1 teaspoon paprika
Linguine with Shrimp Scampi
By nurseliz
Barefoot Contessa
- Ingredients
- * Vegetable oil
- 1 * 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 * 3/4 pound linguine
- 3 * 3 tablespoons unsalted butter
- 2 1/2 * 2 1/2 tablespoons good olive oil
- 1 1/2 * 1 1/2 tablespoons minced garlic (4 cloves)
- 1 * 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/3 * 1/3 cup chopped fresh parsley leaves
- 1/2 * 1/2 lemon, zest grated
- 1/4 * 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 * 1/4 lemon, thinly sliced in half-rounds
- 1/8 * 1/8 teaspoon hot red pepper flakes
Pork Wellington
By nurseliz
Place a rack in the upper third of the oven and heat to 400 degrees F
- Ingredients
- 1 whole egg
- 1 tablespoon water
- 1-ounce dried apple rings
- 1 whole pork tenderloin, approximately 1 pound
- 4 1/2 ounces thinly slice prosciutto ham
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon all-purpose flour
- 1 sheet puff pastry, thawed completely
- 1 tablespoon whole-grain mustard