Ldelmas' profile page
Recipes
Mini Sausage Quiches
By ldelmas
•In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; dr...
- 1/2 pound Johnsonville® Hot Italian Sausage, casings removed
- 2 tablespoons dried minced onion
- 2 tablespoons minced chives
- 1 tube (8 ounces) refrigerated crescent rolls
- 4 eggs, lightly beaten
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup (8 ounces) 4% cottage cheese
- 1/3 cup grated Parmesan cheese
- Paprika
Stuffed Mushrooms
By ldelmas
HEAT broiler. ADD hot water to stuffing mix in medium bowl; stir just until moistened
- 1 cup hot water
- 2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
- 16 large fresh mushrooms (1 lb.)
- 3 Tbsp. butter or margarine
- 1/3 cup each finely chopped green and red peppers
- 2 Tbsp. butter or margarine, melted
Baked Gnocchi
By ldelmas
Serves 4-6
- 2 (10-oz) bags frozen gnocchi
- 1/2 lb bacon, diced
- 1 cup medium diced onion
- 1 (16-oz) jar Alfredo sauce
- 1 cup frozen peas
- 1 (9-oz) package precooked chicken breast, medium diced
- 1/2 lb Fontina cheese, shredded and divided
- 1/4 cup grated Parmesan cheese
- 1 tsp black pepper
- 1/2 cup Mozzarella
Spaghetti Pie Casserole Recipe
By ldelmas
Cook spaghetti according to package directions; drain
- 1 package (8 ounces) spaghetti
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jar (14 ounces) spaghetti sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 ounces reduced-fat cream cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 3 green onions, chopped
- 1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese
GRAHAM CRACKER CAKE
By ldelmas
Serves 8-12
- Ingredients:
- 1-1/2 cups heavy cream
- 5 Tbsp, plus extra to drizzle, chocolate syrup
- 1 tsp vanilla extract
- 1/3 cup powdered sugar
- 2 sleeves full-sheet graham crackers
Chicken Cordon Bleu Salad
By ldelmas
Preparation: To prepare the dressing, whisk the mustard, shallot, egg yolk, thyme, honey, vinegar, salt, and peppe...
- Dressing:
- 2 Tbsp Dijon mustard
- 2 Tbsp shallot, finely diced
- 1 egg yolk
- 1 tsp fresh thyme
- 2 Tbsp honey
- 1/4 cup sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup extra-virgin olive oil
- Skewers:
- 1 lb boneless, skinless chicken breast
- 1 lb deli ham, very thinly sliced
- 1 lb Swiss cheese, shredded
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan, plus more for garnish (optional)
- 1 Tbsp parsley, chopped
- 6 (8") wooden skewers
- 3 romaine heads, split in half lengthwise
- Salt and pepper, to taste
- Chopped tomatoes (optional garnish)
Light Potato Salad
By ldelmas
Yields 8–10 servings
- 3 lbs red bliss potatoes, cut into 1-1/2” pieces
- 2-1/4 tsp salt, divided
- 1 tsp freshly ground black pepper
- 2 Tbsp white wine vinegar
- 1 Tbsp freshly squeezed lemon juice
- 1-1/4 cups nonfat Greek yogurt
- 2 Tbsp yellow mustard
- 2 celery stalks, finely chopped
- 1/2 small white onion, finely chopped
- 6 hard-boiled eggs, cut into small wedges
- 2 Tbsp fresh chopped parsley
Sugar-Free Coconut Raspberry Sorbet
By ldelmas
Pour the coconut milk and coconut water into a small mixing bowl
- 1/2 cup canned light coconut milk, cold
- 1/3 cup coconut water, cold
- 3 Tbsp sugar substitute
- 8 oz frozen raspberries
- 1/4 cup unsweetened coconut flakes, toasted
- 3 Tbsp (additional) unsweetened coconut flakes for garnish, toasted
- Mint sprigs for garnish
Prosciutto-Wrapped Asparagus with Goat Cheese
By ldelmas
Preheat oven to 425°F. Cream together the cream cheese and the goat cheese in a medium-sized bowl with a hand ...
- 24 spears medium asparagus, trimmed
- 12 slices of prosciutto
- 2 oz cream cheese, room temperature
- 4 oz goat cheese, room temperature
- Zest of one lemon
- Juice of one lemon
- 1/2 Tbsp fresh basil, chopped
- Pinch black pepper
- 1 Tbsp olive oil
SASHIMI TACOS WITH MANGO JICAMA SALSA
By ldelmas
Prep Time: 15 minutes | Total Time: 15 minutes | Yield: 4 small tacos
- 1 cup canola oil
- 4 pot sticker wrappers
- 2 ounces sashimi grade ahi tuna, diced
- 2 ounces Mango Jicama Salsa, recipe follows
- 1-ounce Sweet Soy Sauce, recipe follows
- 2 ounces Wasabi Cream, recipe follows
- 3 ounces pea shoots
- 1-ounce eel sauce