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Recipes
Chile Lime Chicken Tostadas
By Beckylynn
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole Add...
- 1 can diced green chilies
- 4 cloves of minced garlic
- 1 1/2 Tbsp. chili powder
- 3 Tbsp. lime juice
- 1 diced medium onion
- 2 lbs. boneless chicken breasts
- 1 can fat free refried beans, warmed
- 10 tostada shells
Zucchini, black bean and rice skillet
By Beckylynn
Heat oil in large skillet over medium heat
- 1 tablespoon Pure Wesson® Canola Oil
- 1-1/2 cups quartered lengthwise, sliced zucchini
- 1/2 cup diced green bell pepper
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
- 3/4 cup water
- 1 cup instant white rice
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
- NUTRITION INFORMATION*
- Serving Size 4 servings (1-1/4 cups each)
- Calories 276
- View complete nutrition information
Grilled Shrimp Burrito Bowls
By Beckylynn
In a medium saucepan, boil 2 cups water
- 1 cup medium-grain white rice
- 1 lime, juiced
- 1 15 ounce can black beans, rinsed
- 1 teaspoon dried oregano
- Salt and pepper
- 1 red onion, sliced into thin rings
- 5 scallions, trimmed and sliced into 1-inch pieces
- 1 pound thawed frozen shrimp, peeled and deveined
- 2 tablespoons EVOO
- 1 tablespoon chili powder
- 1 avocado
Taco Bell Mexican Pizza
By Beckylynn
Preheat the oven to 400 degrees F
- 1 1/2 teaspoons Taco Bell Seasoning Mix (see below)
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 2 teaspoons water
- 2 ounces 96 percent lean ground beef (about 1/4 cup)
- 2 flour tortillas (7"), 98 percent fat-free
- 3 1/2 tablespoons canned fat-free refried beans
- 2 tablespoons mild picante sauce
- 1/4 ounce (about 2 tablespoons) finely shredded fat-free pepper jack cheese
- 1/2 ounce (about 2 1/2 tablespoons) finely shredded low-fat mozzarella cheese
- 1/2 ounce (about 1/4 cup) finely shredded low-fat yellow Cheddar cheese
- 2 tablespoons chopped tomatoes
- 1 1/2 tablespoons chopped green onion tops
Roasted Edamame with cranberries
By Beckylynn
P
- Edamame
- 1 tsp olive oil
- Salt
- Dried cranberries
Whole wheat raspberry date bars
By Beckylynn
Place dates in medium bowl and cover with boiling water; set aside to soak
- 1 cup chopped, pitted dates, packed
- boiling water
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cups whole wheat flour
- 1 cup raspberries (thawed, if from frozen)
Wholegrain Mac & Cheese
By Beckylynn
1. Preheat the oven to 400 degrees
- 3 tablespoons unsalted butter, plus addition for the pan
- Salt
- 1 small cauliflower, cut into florets
- 1 pound whole wheat elbows or other short tubular shape
- 1 small shallot, diced
- 2 tablespoons all-purpose flour
- 2 cups lowfat milk
- 1 bay leaf
- Freshly grated nutmeg
- 8 ounces extra-sharp cheddar cheese, grated
- 1/2 cup chopped smoked ham (optional)
- Black pepper
- 1/4 cup grated parmesan cheese
CHili Pilaf with Steak and Chimichurri
By Beckylynn
Pre-heat a grill pan or large cast iron skillet over medium-high heat
- 2 tablespoons butter
- 1/4 cup orzo pasta
- 1 3/4 cups chicken stock
- 1 cup rice
- 1/4 cup pimentos, drained well and finely chopped
- 1 tablespoon chili powder (about a palmful)
- 1 1/2 teaspoons sweet smoked paprika (about 1/2 palmful)
- 1/4 cup sherry vinegar
- 1 large shallot, coarsely chopped
- 1 large clove garlic, grated or minced
- 1 cup packed flat leaf parsley
- 7 sprigs fresh thyme, leaves stripped
- 6 sprigs fresh marjoram, leaves stripped
- Peel of 1 lemon, grated
- 1/2 cup extra virgin olive oil (EVOO)
- Salt and pepper
- Four strip steaks (8 ounces each), at room temperature
- Serves 4
Fluffy Pumpkin Pancakes
By Beckylynn
To a large bowl, add the buttermilk
- 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or 2% milk to equal 2 cups)
- 1 cup pumpkin puree (here's a handy dandy tutorial on making your own)
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice blend*
- 1/2 teaspoon salt
- Butter and maple syrup for serving
Savory seafood penne
By Beckylynn
Cook pasta according to package directions; drain and trasfer to larg bowl
- 2 oz multigrain penne
- 12-14 med precooked peeled shrimp
- 2 T crumbled gorgonzola
- 3 c chopped baby spinach
- 1 tomato chopped
- 3 T chopped walnuts
- 3 T ready made pesto