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Recipes
Chelsea type bun
By LyndaLee
Recipe from Yvette
- 20 frozen Dough Rolls
- 1 cup Brown Sugar
- 1/4 cup Vanilla Instant Pudding
- 1-2 tbsp Cinnamon
- 3/4 cup chopped Pecans
- 1/4 cup melted Butter
Spinach and artichoke dip
By LyndaLee
WW recipe. Great appetizer
- 5 ml olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 420g (14 oz) can artichoke hearts, drained
- 125 ml (1/2 cup) roasted red pepper
- 420 g (14oz) fat free cream cheese, cut into pieces
- 125 ml (1/2 cup) light sour cream
- 60 ml (4 tbl) grated Parmesan cheese
- 30 ml (2tsp) light mayo
- 1 (290g 10oz) package frozen chopped spinach, thawed and squeezed dry
- 75 ml (1/3 cup) shredded part skim mozzarella
- 2 ml (1/2tsp) salt
- 2 litres (8 cups) vegetable sticks
Carrot & Cucumber Salad
By LyndaLee
Transform this simple, refreshing salad into a main course by adding canned tuna or slices of cooked chicken, serve
- 2 large cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
- 2 carrots, peeled and thinly sliced on an angle
- 1/2 red onion, thinly sliced
- 2 tbls cider vinegar
- 1 tbls fresh lime juice
- 1 tbl sugar
- 1 tbl chopped cilentro
- 1/2 tsp salt
- 1/4 tsp pepper
Chicken Piccata
By LyndaLee
Lemon juice and mustard add a perky flavour
- 2 tablespoons course grained Dijon mustard
- 1 large egg
- 1/2 cup Italian seasoned dried bread crumbs
- 4 1/4 lb skinless, boneless chicken breast halves, lightly pounded
- 2 teaspoons olive oil
- 2 tablespoons dry vermouth or chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh parsley
- Lemon slices
Citrus-scented Snap Pea & Carrot Couscous
By LyndaLee
Use par-cooked Couscous which takes 5 minutes to cook
- 2 tsp olive oil
- 1 carrot, peeled and thinly sliced
- 1 cup fresh sugar snap peas
- 3 tbls sliced almonds
- 1 cup orange juice
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup couscous
- 1/4 cup raisins
- 1/4 cup chopped basil
- 1/2 tsp lemon zest
Peanut Butter Reese Egg
By LyndaLee
like Reese peanut butter eggs
- 2/3 cup natural peanut butter W salt
- 1 tbsp maple syrup
- 1-2 tbsp coconut flour
- 3.5 Oz dark chocolate
- course salt
Maple Roasted root Vegetables
By LyndaLee
Yukon gold potatoes, parsnips and rutabaga make great additions or substitutions to this autumnal mix
- 1 lb white turnips, peeled and cut into 1 1/2" chunks
- 1 lb sweet potatoes, peeled and cut into 1 1/2" chunks
- 2 large carrots, peeled and cut into 1 1/2" pieces
- 1 large yellow onion, peeled and quartered, root end left intact
- 2 tbls maple syrup
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp pepper
- 1/4 tsp nutmeg
Zucchini chunky fries
By LyndaLee
from yummly
- 4 zucchini large green cut lengthwise
- 2 eggs
- 2 cups panto crumbs
- salt, pepper other dried herbs
- sweet chili sauce