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Recipes
White Bean and Chicken Chili
By nurseliz
n a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Chicken Paillards with Herb-Tomato Salad
By nurseliz
Directions Prepare an outdoor grill with a hot fire
- Ingredients
- 2 2 1 1/2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about1 1/2 cups)
- 1 1 * 1 clove garlic, peeled and smashed
- 1 1 * 1 scallion (white and green parts), thinly sliced
- 3 3 * 3 tablespoons extra-virgin olive oil, plus additional for brushing
- 2 2 * 2 teaspoons red wine vinegar
- 2 2 * 2 teaspoons kosher salt, plus additional for seasoning
- * Freshly ground black pepper
- 1/3 1/3 * 1/3 cup torn fresh basil
- 3 3 * 3 tablespoons roughly chopped fresh tarragon
- 3 3 * 3 tablespoons roughly chopped fresh flat-leaf parsley
- 4 4 6 4 chicken paillards, about 6 ounces each (see chef's note, below)
- Notes
Citrus Scallop Salad
By nurseliz
Directions Divide salad greens among eight plates
- Ingredients
- 2 packages (5 ounces each) spring mix salad greens
- 1 jar (24 ounces) refrigerated citrus salad
- 2 medium red pears, thinly sliced
- 1/2 cup all-purpose flour
- 16 sea scallops
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup balsamic vinaigrette
Spicy Garlic Salmon
By nurseliz
Directions 1. Preheat oven to 400 degrees F (200 degrees C)
- * 2 cloves garlic, crushed
- * 1 dried red chile pepper
- * 1 tablespoon olive oil
- * 1 teaspoon whole grain mustard
- * 2 tablespoons fresh lime juice
- * sea salt to taste
- * freshly ground black pepper
- * 2 (6 ounce) fillets salmon
Family-Pleasing Turkey Chili
By nurseliz
comfort food diet weight watchers points 8 slow cook 4 hours
- Ingredients
- 1 pound lean ground turkey
- 1 medium green pepper, finely chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1-3/4 cups frozen corn, thawed
- 1 can (6 ounces) tomato paste
- 1 tablespoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Optional toppings: reduced-fat sour cream and minced fresh cilantro
Spaghetti with Mussels, Clams and Shrimp
By nurseliz
Bring the wine to a boil in a medium saucepan
- 1/4 cup dry white wine
- 2 dozen mussels, scrubbed
- 2 dozen littleneck clams, scrubbed
- 3 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
- 1 pound spaghetti
- 3/4 pound medium shrimp—shelled, deveined and halved crosswise
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
Seafood Nachos
By nurseliz
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 large (16-ounce) bag corn tortilla chips
- 2 cups shredded sharp Cheddar
- 2 cups shredded Pepper Jack cheese
- 1 tablespoon butter
- 1 clove garlic, minced
- 8 ounces lump crabmeat, picked clean of shells, chopped
- 1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped
- 1/2 pound scallops, muscle removed, chopped
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 2 cups grated Parmesan
- Salt and freshly ground black pepper
- 1 cup shredded iceberg lettuce, for topping
- 1 cup pico de gallo, for topping
- 10 to 12 pickled jalapeno slices, for topping
- Sour cream, for topping
Turkey Stroganoff Skillet Dinner
By nurseliz
1. In 10-inch skillet, mix broth and gravy until well blended
- 1 can (14 oz) chicken broth
- 1 jar (12 oz) turkey gravy
- 2 1/2 cups uncooked wide egg noodles (4 oz)
- 1 cup sliced fresh carrots (2 medium)
- 1 cup Green Giant® frozen sweet peas (from 1-lb bag)
- 1/2 cup sour cream
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 cups cubed cooked turkey
Greek Chicken Cutlets with Tomatoes & Olives
By nurseliz
and allow it to cook in residual heat, 1 minute
- POUND:
- 2 boneless, skinless chicken breasts, cut in half (5–6 oz. each)
- Salt and black pepper
- All-purpose flour
- HEAT:
- 1/4 cup olive oil
- 1 tsp. minced garlic
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 ⁄3 cup diced fresh tomatoes
- 2 Tbsp. sliced kalamata olives
- 1 Tbsp. fresh lemon juice
- Crumbled feta cheese
- Chopped fresh flat-leaf parsley
- Pound breasts with a meat mallet between sheets of plastic wrap to 1⁄4-inch thick. Season cutlets with salt and pepper and dust with flour.
- Heat oil over medium in a sauté pan. Sauté cutlets until golden on one side, 4 minutes. Flip cutlets and cover pan; sauté 2 minutes more. Transfer cutlets to a plate, tent with foil, and set aside.
- Add garlic off heat to same sauté pan a
New England Seafood Chowder
By nurseliz
Place haddock in a Dutch oven; cover with water
- 4 pounds haddock fillets, cut into 3/4-inch pieces
- 1/4 pound uncooked medium shrimp, peeled and deveined
- 1/4 pound bay scallops
- 4 bacon strips, diced
- 3 medium onion, quartered and thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups diced peeled potatoes
- 4 cups milk
- 2 tablespoons butter
- 1 tablespoon minced fresh parsley
- 2 teaspoons salt
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon pepper