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Recipes
Chicken Panini with Pesto and Peppers
By LinseyJune
Heat a large cast-iron skillet or stovetop grill pan over medium heat
- 8 slices whole-grain sourdough bread
- 4 Tbsp homemade(search recipes) or prepared pesto
- 4 oz fresh mozzarella, thinly sliced (using fresh over not is not only tastier and lower in calories, but it's also more expensive. Any shredded part-skim mozzarella will work as a solid substitution)
- 3/4 lb cook chicken
- 1/2 cup roasted red peppers
- Olive oil
Seared Scallops with White Beans and Bacon
By LinseyJune
1. Heat a medium saucepan on tow, and cook the bacon until it begins to crisp
- 2 strips bacon, chopped into small pieces
- 1/2 red onion, minced
- 1 clove garlic, minced
- l 1/2 cans white beans (14oz each),rinsed
- and drained
- 4 cups baby spinach
- 1 lb large sea scallops
- Salt and pepper to taste
- 1 Tbsp butter
- Juice of 1 lemon
Broccoli with Garlic Butter and Cashews
By LinseyJune
1. Place the broccoli into a large pot with about 1 inch of water in the bottom
- 1 pound fresh broccoli, cut into bite size pieces
- 3 tablespoons and 1-3/4 teaspoons butter
- 2 teaspoons brown sugar
- 2 tablespoons soy sauce
- 1-1/4 teaspoons white vinegar
- 1/8 teaspoon ground black pepper
- 1-1/3 cloves garlic, minced
- 3 tablespoons and 1-3/4 teaspoons chopped salted cashews
Multi-Grain Granola French Toast
By LinseyJune
1. Preheat oven to 350 F
- 1 cup egg substitute
- 1/4 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1 Tbsp. sugar
- 1/2 cup low-fat milk
- 1 loaf Multi Grain Loaf cut into 1/2" slices
- 1 cup granola, coarsely crushed
- 1 1/2 cups Whole Blueberries
- YOGURT SAUCE
- 1 6 oz. container low-fat plain yogurt
- 1 Tbsp. honey
- 1/4 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
BBQ Beef Ribs
By LinseyJune
Cover ribs in Bill Johnson's BBQ sauce Place in oven bags Make a few small slits in the bag Bake at 350 for an hour
- 2 lbs Ribs
- Bill Johnson's BBQ Sauce
- Oven Bags
Pasta Primavera
By LinseyJune
1. Cook pasta according to Package directions
- 8 ounces pasta (Rotelle, penne, linguini)
- 8 ounces fresh green beans
- 8 ounces zucchini (sliced thick)
- 1 garlic clove (minced)
- 1 red onion (cut in half and sliced into thick half moons)
- 1 sweet red pepper (thin sliced and cut into 1-1/2 pieces)
- 2 roma tomatoes (cut into eights)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons unbleached all-purpose flour
- 1 1/2 cups half-and-half
- 1 cup frozen peas
- 1/2 cup parmesan cheese (grated)
- salt
- pepper
Crock-Pot Roast
By LinseyJune
1. Trim fat from pot roast
- ROAST:
- 3.5 - 4 lb. Boneless Pot Roast
- 1/4 cup flour
- 1/8 tsp. pepper
- 3 carrots
- 3 potatoes, cut
- 2 onions, sliced
- 1 stalk celery, sliced
- 1 jar drained mushrooms
- GRAVY:
- 3 tbsp. flour
- 1/4 cup water
Sugar Cookie Dough for Cutouts
By LinseyJune
Dough: In a mixer with paddle attachment, cream butter and sugar together until smooth
- 3 sticks of unsalted butter, softened
- 4 eggs
- 2 cups granulated sugar
- 1 tbsp. vanilla extract
- 5 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
Chicken Salad Sandwiches
By LinseyJune
Simply mix everything together well
- 3 cooked chicken breasts, chopped
- 1 or stalks celery, chopped- about 3/4 cup
- 2 green onions, chopped
- 1/2 cup seedless grapes, halved
- 3/4 cup dried cranberries
- 3/4 cup salad dressing, such as Miracle Whip brand
- 2 Tablespoons coleslaw dressing (Marzetti's is good)
- 1 teaspoon paprika
- 1 teaspoon seasoning salt
- Coarsely ground black pepper, to taste
Chicken with Apples, Pears and Camembert Mashed Potatoes
By LinseyJune
1.In a deep pot, add the potatoes and enough water to cover
- 2 pounds small yellow-fleshed potatoes, such as yukon gold, cut into bite-size pieces
- Salt
- 1 tablespoon extra-virgin olive oil (EVOO)
- 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
- Pepper
- 2 tablespoons butter, cut into small pieces
- 1 gala, honey crisp or golden delicious apple, peeled and cut into 1/2-inch pieces
- 1 bosc pear, peeled and cut into 1/2-inch pieces
- 3 pinches nutmeg
- 1 tablespoon grated lemon peel plus 1 tablespoon juice
- 2 tablespoons honey
- 1/4 to 1/3 cup milk or half-and-half
- 1/3 pound ripe camembert cheese, cut into bite-size pieces
- 10 to 12 chives, chopped
- 2 tablespoons fresh thyme leaves, finely chopped