Beckylynn's profile page
Recipes
Greek Salad
By Beckylynn
Whisk together the lemon juice, red wine vinegar, Greek seasoning, and olive oil and when it's combined whisk in th...
- Dressing Ingredients:
- 2 T fresh-squeezed lemon juice (I use my fresh-frozen lemon juice)
- 2 tsp. red wine vinegar
- 1/4 tsp. Greek Seasoning
- 4 T extra-virgin olive oil
- 2 T finely-crumbled Feta Cheese
- Salad Ingredients:
- 5 oz. baby kale leaves
- 5 oz. baby spinach leaves
- (Or use 10 oz. of any type of greens that appeals to you)
- 1 cup cherry tomatoes, cut in half
- 1 cup chopped cucumbers
- 1 can (6 oz.) olives, drained and cut in half (I used regular black olives; Kalamata olives would also be great for this salad.)
- 1/2 red onion, peeled and cut into thin lengthwise slivers
- 2-3 oz. crumbled Feta Cheese
Mexican Stuffed Peppers with Quinoa and black beans
By Beckylynn
Instructions Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt
- 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
- 1 c quinoa, uncooked
- 1/2 medium onion, diced
- 1 (15oz) can black beans, drained and rinsed
- 1 roma tomato, seeded and diced
- 1 (4oz) can diced green chiles (don't drain)
- 1/4 c cilantro, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- olive oil, if desired
- 1/2 c Monterrey Jack, grated*
- 1/2 c cheddar cheese, grated*
- 1 recipe red enchilada sauce (or 1 (28oz) can)*
Steamed Flounder with Vegetable Couscous
By Beckylynn
Make It Now Directions In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano...
- 1 cup couscous
- 1 red bell pepper (ribs and seeds removed), finely diced
- 1 zucchini, finely diced
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 4 flounder fillets (6 to 8 ounces each)
- 1 tablespoon white-wine vinegar
Low-fat Pumpkin Spiced Chocolate Chip Cookies
By Beckylynn
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly re...
- Ingredients:
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 egg white
- 2 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Freezer stuffed peppers
By Beckylynn
Post freezing ingredients: 4 green peppers large stock pot filled 1/2 way with water 2c mozarella cheese 1
- 1 c rice
- 1 lb ground beef
- 2 garlic cloves, minced
- 1 t olive oil
- 1 c frozen corn
- 1 15oz can diced tomatoes
- 2 t dried basil
- salt & pepper
Salmon with Blueberry Mango Salsa
By Beckylynn
In a medium bowl, combine all ingredients for blueberry mango salsa
- 1/3 cup diced mango
- 1/3 cup blueberries
- 2 Tbsp minced red onion
- 2 Tbsp minced red bell pepper
- 1 Tbsp minced fresh cilantro
- 1 Tbsp fresh lime juice
- 1/2 tsp minced jalapeños
- 2 tsp cane sugar
- 1/4 tsp sea salt
- 1/2 tsp extra-virgin olive oil
- 4 4-oz salmon fillets
- Pinch sea salt
- Pinch freshly ground black pepper
White Bean Kale Soup, French Onion Soup Style
By Beckylynn
Heat the olive oil in a large heavy soup pot over medium-heat
- 3 tablespoons extra virgin olive oil
- 1 onion, sliced thinly
- 1 fennel bulb, stems and fronds removed, sliced thinly
- 3 large garlic cloves, minced
- Pinch red chile flakes
- 1/4 teaspoon dried oregano
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 pints chicken or vegetable stock
- Coarse salt
- 1 bunch of kale, stems disgarded and leaves torn into bite-sized pieces
- 8 thin slices baguette
- 1 cup of Gruyere or Parmesan cheese
Easy Pasta with Zucchini, tomatoes and fresh mozarella cheese
By Beckylynn
Instructions Cook pasta in salted water for 2 minutes LESS than instructions on box
- 1/2 box any short pasta, any whole wheat-blend (penne is used here)
- 2 tablespoons olive oil plus more for garnish
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini cut into half moons
- 1 can diced tomatoes with juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fresh basil leaves, torn
- 1/2 cup fresh mozzarella cheese, cut into slices
- 1/4 cup shredded Parmesan cheese (optional)
Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew
By Beckylynn
Heat the oil in a skillet over medium heat
- 1 teaspoon olive oil
- 1 large onion,
- 1 tablespoon salt
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable broth
- 2 (16-ounce) cans chickpeas, drained and rinsed
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 (28-ounce) can diced tomatoes with their juices
- 1/4 teaspoon black pepper
- 1 cup coconut milk
African Sweet-Potato Soup
By Beckylynn
Saute 1 small chopped onion and 2 minced garlic cloves in 1 teaspoon canola oil
- African Sweet-Potato Soup
- 1 small chopped onion
- 2 minced garlic cloves
- 1 teaspoon canola oil
- 1 quart chicken stock
- 1 peeled, cubed sweet potato
- 1 cubed potato (skin on)
- 1 can diced tomatoes.
- 1 teaspoon each ground cinnamon, cumin, curry powder, and sea salt.
- Mix in 1/4 teaspoon cayenne
- 1/4 cup chunky peanut butter