LKWolfe's profile page
Recipes
Egg Cream
By LKWolfe
Pour the seltzer into the glass first or it may bubble out of the glass
- 1/2 cup seltzer water
- 1/2 cup milk
- chocolate syrup, or to taste
Creamy Pesto Gnocchi with Italian Sausage
By LKWolfe
In a large pot, cook the gnocchi according to the package directions
- 2 (1 pound) packages gnocchi (refrigerated, frozen, or vacuum-packed)
- 1 (19.76 ounce) package Johnsonville® Sweet or Mild Italian Sausage links, decased
- 2 tablespoons extra-virgin olive oil
- 1/2 pound snap peas
- 1 medium red bell pepper, cut in 1/2-inch dice
- 6 ounces pesto (store-bought or fresh-made)
- 1/2 cup light cream (or half and half)
- 1/2 cup fresh grated parmesan cheese
Weight Watchers 2 Point- Pumpkin Muffins
By LKWolfe
1. Mix all ingredients in mixer
- 1 (18 ounce) box spice cake mix
- 15 ounces pumpkin
- 1 cup water
Grilled Skirt Steak and Roasted Tomatillo Sauce
By LKWolfe
Adam Hickman, Cooking Light AUGUST 2012
- 1 cup boiling water
- 1 dried guajillo chile, stemmed
- 3 tablespoons chopped fresh oregano, divided
- 2 tablespoons fresh lime juice, divided
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin, divided
- 8 garlic cloves, divided
- 1 (1-pound) skirt steak, trimmed
- 1/2 cup sliced onion
- 8 ounces tomatillos, husks removed
- Cooking spray
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- Dash of sugar
- 2 tablespoons chopped fresh cilantro
Pan-Roasted Chicken With Leeks
By LKWolfe
Preheat the oven to 425 degrees F
- 3 slices bacon, cut into 1/2-inch pieces
- 8 chicken drumsticks (about 2 pounds)
- Kosher salt and freshly ground pepper
- 3 cloves garlic, smashed
- 1 bunch leeks, white and light green parts only, halved lengthwise and sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup half-and-half
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Pork Tenderloin with Peach & Pecan Sauce
By LKWolfe
1.Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon olive oil
- 1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices
- 2 cloves garlic, minced
- 2 green onions, sliced (about 1/4 cup)
- 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
- 1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1/4 cup pecan halves, toasted and broken into large pieces
- Hot cooked rice
Bacon-Shrimp Stuffed Sweet Potatoes Recipe
By LKWolfe
Preheat your oven to 450 F
- 8 sweet potatoes;
- 1 lb. large raw shrimp, deveined and tails removed, cut into thirds;
- 6 slices of bacon, cooked and crumbled;
- 4 garlic cloves, minced;
- 4 green onions, thinly sliced; (keep some of the green for garnishing)
- 1 tbsp. paprika;
- 2 tbsp. chili powder;
- 1 tbsp. dried oregano;
- 1/2 tsp. cayenne pepper;
- 6 tbsp. ghee (clarified butter);
- Paleo cooking fat;
- olive oil, to coat the potatoes;
- Sea salt and freshly ground black pepper to taste;
Coconut Shrimp
By LKWolfe
Dipping Sauce: In a small bowl, stir together duck sauce, ketchup and soy sauce until smooth
- Dipping Sauce:
- 24 jumbo shrimp (1-1/2 lbs. total), cleaned with tails left on
- 3/4 cup blanched whole almonds
- 1 bag (7 oz.) sweetened flake coconut (2-2/3 cups)
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 teaspoon salt
- Vegetable oil, for frying
- 1 bottle duck sauce (7.25 oz.)
- 1/4 cup ketchup
- 1 tablespoon low-sodium soy sauce
Weight Watchers Chicken Salad
By LKWolfe
1. Place chicken in a large saucepan and pour in enough water to cover it; set pan over high heat and bring to a bo...
- 1 lb uncooked boneless skinless chicken breast
- 1/2 cup celery, finely diced
- 1/3 cup dill pickles or 1/3 cup sweet gherkin, finely diced
- 1/4 cup reduced-calorie mayonnaise
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper, freshly ground
Healthy Roast Asparagus with Creamy Almond Vinaigrette
By LKWolfe
Preheat the oven to 425 degrees F
- Two 1-pound bunches thick asparagus, ends trimmed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons blanched sliced almonds
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon sugar
- 1 1/2 teaspoons lemon zest