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Recipes
Weekday Cassoulet
By nurseliz
Preheat the oven to 350 degrees F
- 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
- Salt and freshly ground black pepper
- 1/2 pound slab bacon, sliced into large lardons
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 cups cooked Northern white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
- 1 tomato, sliced very thinly
- Garlic Bread Crumbs, recipe follows
- 1 baguette, sliced, for serving
Pollo Mediterranean
By nurseliz
Serve with Killer Artichokes
- Ingredients
- 2 * 2 tablespoons olive oil
- 12 * 12 chicken tenders, sliced into strips
- 3 * 3 cloves garlic, minced
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground black pepper
- 1 * 1 tablespoon Italian seasoning
- 1/4 * 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 2 * 2 tablespoons sliced green olives
- 1/2 * 1/2 cup dry white wine
- 2 * 2 tablespoons chopped fresh parsley
- 1/2 * 1/2 cup sour cream
- 1 * 1 cup milk
- 1/2 * 1/2 teaspoon salt
- 1 1/2 * 1 1/2 teaspoons cornstarch
- 1/4 * 1/4 cup water
Carrabbas CopyCat Marinara Sauce
By nurseliz
heat oil in saucepan over med heat
- 1 tblsp EVOO
- 1 small yellow onion, chopped
- 2 scallions, green and white chopped
- 4 garlic cloves minced
- 1/4 cup red wine
- 1 can whole or diced tomatoes in juice (28oz)
- 1 tsp dry oregano
- 1/4 ts red pepper flakes
- 1/4 ts ground black pepper
Spaghetti Pie
By nurseliz
Directions 1 Cook spaghetti according to package directions
- Ingredients
- 4 ounces dried spaghetti
- 1 tablespoon butter or margarine
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 8 ounces ground beef or bulk Italian sausage
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped green sweet pepper
- 1 clove garlic, minced
- 1 8-ounce can tomato sauce
- 1 teaspoon dried oregano, crushed
- Nonstick cooking spray
- 1 cup low-fat cottage cheese, drained
A&W Coney Sauce
By nurseliz
Brown ground beef in very large skillet or pot ; drain
- 5 pounds ground beef
- 2 regular onions, finely chopped
- 2 (6 oz) cans Hunt's tomato paste
- 2 (10 1/2 oz) cans condensed tomato soup
- 1/4 cup white granulated sugar
- 3 tablespoons chili powder
- 1 tablespoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoon celery seed
- 3 tablespoons onion salt
- 1 teaspoon garlic powder
- 1 1/2 cups water
Simple Sugar Cookies
By nurseliz
Directions Line 2 baking sheets with parchment
- Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface
- decorating sugar (optional)
Pesto Meatball Stew
By nurseliz
Directions 1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water,...
- Ingredients
- 2 * 2 14.5-ounce cans Italian-style stewed tomatoes, undrained
- 1 * 1 16-ounce package (32) frozen cooked Italian-style meatballs, thawed
- 1 * 1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
- 1/2 * 1/2 cup water
- 1/4 * 1/4 cup basil pesto
- 1/2 * 1/2 cup finely shredded Parmesan cheese (2 ounces)
Perfect Roast Chicken
By nurseliz
Directions Preheat the oven to 425 degrees F
- Ingredients
- nocoupons
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Italian Vegetable Soup
By nurseliz
comfort food diet weight watchers points 4
- Ingredients
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 medium carrot, halved and sliced
- 1 tablespoon olive oil
- 2 cups water
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup marsala wine or additional reduced-sodium chicken broth
- 1 teaspoon each dried basil, marjoram, oregano and thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked bow tie pasta
- 6 cups torn escarole (about 1 small head)
Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots
By nurseliz
Williams-Sonoma
- Ingredients:
- For the bordelaise sauce:
- 1 1/2 * 1 1/2 Tbs. unsalted butter
- 2 * 2 shallots, chopped
- 1 * 1 Tbs. freshly cracked pepper
- 1 * 1 bay leaf
- 6 to 8 * 6 to 8 fresh thyme sprigs
- 1 * 1 bottle (375ml) Cabernet Sauvignon (about
- 1 1/3 cups)
- 2 * 2 cups unsalted veal or beef stock
- 3 * 3 Tbs. unsalted butter
- 2 * 2 beef filets (preferably prime), each 6 oz., well trimmed
- * Salt, to taste
- * Freshly cracked pepper, to taste, plus 1/8 tsp.
- 1 * 1 carrot, cut into 1/4-inch dice (about 1 cup)
- 2 * 2 shallots, cut into 1/4-inch dice (about 1 cup)
- 1 * 1 fresh thyme sprig
- 1 * 1 bay leaf
- 1 * 1 Tbs. chopped fresh flat-leaf parsley