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Recipes
Cassoulet for the Gang
By nurseliz
In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain
- 1 pork tenderloin (1 pound), cut into 1/2-inch pieces
- 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 3 medium carrots, chopped
- 1 large onion, cut into wedges
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3 teaspoons herbes de Provence
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
- 3/4 cup white wine or additional chicken broth, divided
Company Shrimp and Mushroom Pasta
By nurseliz
Directions In a large skillet, melt the butter over medium heat
- Ingredients
- 1/2 cup (1 stick) butter
- 2 cups sliced baby bella mushrooms
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
- 1 cup fresh spinach
- 1 (16-ounce) package penne pasta, cooked
- 1/2 cup shredded Italian blend cheese
Slow-Cooker White Bean and Kielbasa Stew
By nurseliz
Directions In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), on...
- Ingredients
- 1 pound dried white beans (such as great Northern or navy)
- 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 teaspoon dried rosemary
- 5 ounces baby spinach (6 cups)
- country bread, for serving
Gnocchi Chicken Skillet
By nurseliz
Cook gnocchi according to package directions
- 1 package (16 ounces) potato gnocchi
- 1 pound ground chicken
- 1/2 cup chopped onion
- 2 tablespoons Filippo Berio® Extra Virgin Olive Oil
- 1 jar (26 ounces) spaghetti sauce
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon dried oregano
- Shredded Parmesan cheese, optional
Chocolate Marble Cake
By nurseliz
Preparation 1. Preheat oven to 350°
- Cake:
- Ingredients
- Baking spray with flour
- 1 2/3 cups all-purpose or cake flour
- 2/3 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 1 tablespoon sugar, divided
- 1 cup light sour cream
- 1/2 cup plain almond milk
- 1/2 cup applesauce
- 1/3 cup melted unsalted butter
- 2 eggs
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
- 1 ounce unsweetened chocolate, melted
- 1 tablespoon unsweetened cocoa powder
- Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon melted unsalted butter
- 1 tablespoon warm water
- 1 tablespoon unsweetened cocoa
Turkey Meatballs and Tomato Sauce
By nurseliz
Curtis Stone
- o 1/4 c olive oil
- o 3 shallots finely chopped
- o 6 cloves garlic minced
- o 6 sprigs fresh thyme
- o 1 bay leaf
- o 1 1/2 c dry white wine
- o 4 pounds ripe red heirloom or plum tomatoes coarsely chopped
- o 1/2 c fresh basil coarsely chopped
- o salt
- o black pepper freshly ground
- o 2 pounds ground turkey
- o 1/2 c plain panko breadcrumbs
- o 2 shallots finely chopped
- o 2 cloves garlic minced
- o 3 T fresh flat leaf parsley chopped
- o 2 T fresh thyme chopped
- o 2 T Dijon mustard
- o 2 t salt
- o 1 t smoked paprika
- o 1 egg (large)
- o 1/4 c canola oil
- o 1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese
Chicken-Tortilla Pie
By nurseliz
Cooking Light
- Ingredients
- 2 * 2 cups shredded cooked chicken breast
- 1/4 * 1/4 cup Fresh Salsa
- 1 * 1 cup spicy black bean dip (such as Guiltless Gourmet)
- 4 * 4 (8-inch) multigrain flour tortillas (such as Tumaro's)
- 1/2 * 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
- * Cooking spray
Braised Short Ribs
By nurseliz
Williams-Sonoma
- Ingredients:
- 4 * 4 lb. bone-in beef short ribs
- * Salt and freshly ground pepper, to taste
- 2 * 2 cups all-purpose flour
- 3 * 3 Tbs. olive oil, plus more as needed
- 2 * 2 large yellow onions, chopped
- 3 * 3 large carrots, peeled and cut into 1-inch chunks
- 4 * 4 garlic cloves, chopped
- 1 * 1 bottle (750ml) full-bodied red wine
- 1 * 1 can (6 oz.) tomato paste
- 3 * 3 fresh thyme sprigs
- 2 * 2 fresh rosemary sprigs
- 1 * 1 bay leaf
- 1 to 2 * 1 to 2 cups beef stock
Roasted Garden Vegetable Soup
By nurseliz
117 calories in 8 servings protein-5 g carbs-21 g fiber-5 g fat-2 g
- 1 head garlic, unpeeled
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cups reduced-sodium chicken broth
- 1 1/2 dicedpeeled russet potatoes
- 2 cups thinly sliced carrots
- 1 tbsp chopped fresh rosemary
- 1 large bunch Swiss chard, stemmed and leaves chopped
- 1 15 oz can cannellini beans, rinsed and drained
- 1/4 cup fresh basil leaves
TASTY BURRITOS
By nurseliz
Directions * In a large skillet, cook beef over medium heat until no longer pink; drain
- Ingredients
- 1 * 1 pound ground beef
- 1 * 1 envelope taco seasoning
- 1 * 1 can (16 ounces) refried beans
- 6 * 6 flour tortillas (12 inches), warmed
- 1 * 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
- 4 * 4 teaspoons canola oil
- * Sour cream and salsa