Beckylynn's profile page
Recipes
Blueberry Cinnamon Rolls
By Beckylynn
Prepare Blueberry Filling: In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch
- Dough:
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 tsp active dry yeast
- 4 cup flour
- 1/2 cup flour
- 1/2 heaping tsp baking powder
- 1/2 scant tsp baking soda
- 1/2 tbsp salt
- Blueberry Filling:
- 1 pint blueberries
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2-3 teaspoons lemon juice
- 3/4 cup water
- Additional Blueberries for Sprinkling:
- 1 pint blueberries
- 2 Tbsp sugar
- 4 Tbsp cinnamon
- 2 Tbsp flour
Shrimp in sage cream
By Beckylynn
Sprinkle shrimp with salt and pepper
- 1 1/2 lbs shrimp
- 1/4 t salt
- 1/8 t pepper
- 3 T olive oil
- 1/2 c shallots
- 3/4 c heavy whipping cream
- 6 fresh sage leaves
- hot cooked pasta
Pumpkin Fluff Dip
By Beckylynn
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can solid pack pumpkin
- 1 teaspoon pumpkin pie spice
Winter Kale Salad with Salmon, Squash, and Pecans
By Beckylynn
These dishes all have the Big Three that nutritionists recommend for losing weight: 1) filling fiber from whole gra...
- 1/4 cup apple cider vinegar
- 1 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp salt, plus pepper to taste
- 1/3 cup plus 2 Tbsp extra-virgin olive oil
- 1 large bunch curly kale, stems removed, leaves thinly sliced (about 12 cups total)
- 1/2 medium butternut squash, peeled, chopped into 1/2-inch cubes (about 2 cups total)
- 4 (3-oz) salmon fillets
- 1/4 cup roasted pecans, coarsely chopped
White chocolate & Cranberry Quinoa Granola
By Beckylynn
Instructions Preheat oven to 325 degrees
- 2 cups oats
- 1 cup quinoa, cooked and cooled
- 1/4 cup golden ground flaxseed
- 1/4 cup chia seeds
- 1/3 cup sliced almonds
- 1 cup shredded unsweetened coconut
- 1/2 tsp salt
- 2/3 cup maple syrup
- 2/3 cup coconut butter
- 1 T vanilla extract
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
Chicken Salad Pita with Baba Ghanoush
By Beckylynn
Recipe courtesy Food Network Magazine
- 1 tablespoon red wine vinegar
- 3 teaspoons dried mint, crumbled
- 3/4 teaspoon red pepper flakes
- 2 cloves garlic, finely minced
- Kosher salt
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 chicken scallopine (4 to 5 ounces each)
- 1 cup grape or cherry tomatoes, halved
- 1 unpeeled kirby cucumber, chopped
- Freshly ground pepper
- 4 pocketless pitas
- 1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
- 2 cups chopped romaine lettuce
Mango Chicken Lettuce Wraps
By Beckylynn
1. In large bowl, combine mango, jicama, mint, lime juice, oil, chili sauce, and 1/4 teaspoon salt
- 1 * 1 large ripe mango, peeled and chopped
- 1 * 1 cup(s) finely chopped jicama
- 1/2 * 1/2 cup(s) packed fresh mint leaves, finely chopped
- 1/4 * 1/4 cup(s) fresh lime juice
- 2 * 2 tablespoon(s) extra virgin olive oil
- 1/2 * 1/2 teaspoon(s) Asian chili sauce (sriracha), plus more to taste
- * Salt
- 3 * 3 cup(s) coarsely shredded chicken meat (from 1/2 rotisserie chicken)
- 12 * 12 Boston lettuce leaves
teaspoons of truth
By Beckylynn
1. Boil water in a saucepan over stove
- 1-2 lbs of small red potatoes, scrubbed/washed
- Italian seasoning
- Butter, melted
- Garlic, minced
- Salt
- Pepper
The Garden Grazer: Rainbow Veggie Fried Rice
By Beckylynn
Directions Make the rice ahead of time and let it cool in the fridge for a couple hours/overnight
- Ingredients
- 1 1/2 cups dry brown rice
- 2 medium carrots
- 1 red bell pepper
- 1 red onion
- 1 1/2 cups peas (I use frozen)
- 1 cup corn (I use frozen)
- 4 garlic cloves
- 1 tsp. sesame oil
- 3 Tbsp. tamari/soy sauce, more for serving
Healthy Black Bean Chilaquiles
By Beckylynn
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray
- 1/2 tbsp organic canola oil
- 1 medium red onion, diced
- 1 red (or orange/yellow) bell pepper, diced
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes, drained
- 1.5 cups corn, frozen (thawed) or fresh
- 1 tsp ground cumin
- 1/2 tsp salt
- 9-10 corn tortillas, quartered
- 1.25 cups shredded reduced-fat Cheddar cheese
- 1 15-ounce can tomato sauce
- 1.5 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- 1/2 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Diced tomato and green onion (for topping)