Linda1949's profile page
Recipes
Mashed Sweet Potatoes
By linda1949
Boil potatoes until tender, drain and reserve
- 3 lbs. sweet potatoes, peeled and cut into chunks
- 1/2 stick butter
- 1 banana, sliced
- 1 orange, zested and juiced
- 1 cup chicken stock
- 1/2 cup brown sugar
- 1/2 tsp. grated nutmeg
- Salt and pepper
Oven Roasted BrusselsSprouts
By linda1949
In a bowl, toss to coat Brussels Sprouts in remaining ingredients
- 1 lb. Brussels Sprouts, halved
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sausage and Rice Stuffed Portabellas
By linda1949
Preheat oven to 400 degrees
- 4 whole portabella mushrooms
- 2 tablespoons fresh parsley, coarsely chopped
- 8 oz. sweet Italian ground sausage
- 1 (8.8 oz.) pouch pre-cooked brown rice
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup whipped cream cheese
- 1 1/2 cups Pasta Sauce
Eggplant Parmesan
By linda1949
Trim off the ends of the eggplant and cut into 1/2" thick rounds
- 1 large eggplant (1 1/4 pounds)
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 3 tablespoons milk
- 2 cups panko crumbs
- 1/2 cup olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3/4 cup chicken OR beef broth
- 3 (14.5 oz.) cans crushed tomatoes
- 2 tablespoons sugar
- 1/8 cup chopped fresh parsley
- 1 1/2 cups freshly grated Parmesan cheese
Zucchini Baked "Ziti" (NO PASTA!)
By linda1949
Preheat oven to 375 degrees
- 1/2 tablespoon extra virgin olive oil
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- Pinch crushed red pepper flakes
- 1 lb. ground sausage
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 15 oz. can crushed tomatoes
- 2 large zucchini, sliced into 1/4" coins
- 1 tablespoon thinly sliced basil
- 3/4 cup fresh ricotta
- 1 cup shredded mozzarella
- 1\4 cup freshly grated Parmesan
Butternut Squash Soup
By linda1949
Preheat Oven to 425*. Cut squash in half and take out the seeds
- 3 large butternut squash
- 2 lb. brown sugar
- 2 Tbsp. plus 2 tsp. (3/4 stick) unsalted butter
- 2/3 tsp. kosher salt
- 1 2/3 tsp. freshly ground white pepper
- 1 1/3 cups heavy cream (heated)
Italian Eggplant Casserole
By linda1949
Pare eggplant and cut into 1/4" slices
- 1 large Italian Eggplant
- 1/4 cup milk
- 1 egg, beaten
- 1/2 cup fine dry bread crumbs
- 1 teaspoon salt
- 1/4 cup shortening
- 8 oz. can tomato paste
- 8 oz. can spaghetti sauce
- 8 oz. Mozzarella cheese, thinly sliced
- 1/2 cup grated Parmesan cheese
Louisiana Fish Fry Tuna Salad
By linda1949
Drain tuna. Break into pieces
- 7 oz. can tuna fish
- 1/4 cup mayonnaise
- 1/4 cup Louisiana Fish Fry Remoulade Dressing
- 1 tablespoon chopped celery
- 1/2 cup sweet relish
- 1 tablespoon chopped onion
- 1 hard boiled egg, chopped
- salt and pepper to taste
- Optional: sliced apple or walnuts
Zucchini Quiche
By linda1949
Melt butter or margarine in a large skillet over medium heat
- 2 tablespoons butter or margarine
- 1 lb. zucchini, coarsely chopped
- 1/2 cup sliced onion
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 1/4 tsp. basil
- 3/4 cup shredded Swiss cheese
- 1 baked 9" pie shell
- 1 1/2 cups half and half
- 1 1/2 tsp. cornstarch
- 3 eggs
- Pinch nutmeg
- Dash liquid hot pepper sauce
Marinated Shrimp with Mushrooms and Olives
By linda1949
Combine all ingredients, except shrimp and olives, in a large saucepan
- 2 lbs. medium shrimp, cooked and deveined
- 3/4 cup small pimiento-stuffed olives
- 1 lb. fresh mushrooms, quartered
- 1 cup water
- 1/2 cup low-calorie Italian salad dressing
- 2 tablespoons lemon juice
- 2 cloves garlic, halved
- 1 1/4 teaspoons salt
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon peppercorns
- 1/8 teaspoon ground nutmeg
- 2 bay leaves