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Recipes
The Wurst Rueben Burgers
By Beckylynn
Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender...
- 2 tablespoons butter
- 1 large onion, quartered lengthwise then thinly sliced
- Splash water
- 2 tablespoons spicy mustard
- 1 pound sack sauerkraut, rinsed and drained
- 3/4 cup sour cream
- 1/4 cup ketchup
- 1/4 cup pickle relish
- 1 1/2 pounds ground pork or ground pork and veal combined
- 1 teaspoon dried marjoram
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon celery seeds
- 1/2 teaspoon ground cardamom
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons cider or white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 deli slices Emmentaler Swiss cheese, folded to fit burgers
- 4 seeded or plain burger rolls, split
- 4 leaves red leaf or red romaine lettuce
Nutty Seedy Pumpkin Bread
By Beckylynn
1. Preheat oven to 350F
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned solid-pack pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
- 1 1/4 cups of sugar
- 1/2 of a cup of chopped walnuts
- 1 tablespoon of sugar (for the topping)
- 1 handful of sunflower seeds, unsalted
Cheesy Cauliflower Sticks
By Beckylynn
Wash and clean the cauliflower and cut it into chunks
- 1 medium head cauliflower
- 1 egg, slightly beaten
- 1 cup Mozzarella cheese, shredded, divided in half
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon Garlic salt
Skinny Taco Dip
By Beckylynn
heather Open the can of beans and empty into your serving dish
- 1 can fat free refried beans
- 4 ounces lowfat sour cream
- 4 ounces fat free plain greek yogurt
- 1 tablespoon taco seasoning
- 4 ounces lowfat shredded Mexican cheese blend
- 2 small avocados
- juice of 1/2 lime
- pinch salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 large tomato, seeded and diced
- handful cilantro, roughly chopped
Santorini Salad
By Beckylynn
May 12, 2014 by Kristin
- For the Cucumber-Basil Yogurt Dressing:
- 2-10oz bags romaine lettuce
- 15oz can garbanzo beans (also called chickpeas)
- 2 teaspoons extra virgin olive oil
- garlic salt and pepper
- 1 lb peeled and de-veined shrimp
- 1/2 lemon
- 1/2 cup crumbled feta cheese
- 1 pint grape or cherry tomatoes, halved
- 1/2 cup peeled and seeded chopped cucumber (about 1/2 small cucumber)
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1 small garlic clove, chopped
- salt and pepper
Cheesy Enchilada Casserole
By Beckylynn
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped or season with Onion powder or minced onion
- 2 1/2 cups salsa
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- 1/4 cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- 1/4 teaspoon ground cumin
- 6 flour tortillas (8 inches)
- 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
- 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
- 2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- 1/4 cup minced fresh cilantro *Note: I added 1/4 cup of fresh chopped cilantro to the meat mixture instead.
Hearty Black Bean Quesadillas
By Beckylynn
STEP 1: Drain the can of beans and rinse lightly
- 1 (15 oz.) can black beans
- 1 cup frozen corn kernels
- 1/2 small red onion
- 1 clove garlic
- 1/4 bunch fresh cilantro
- 2 cups shredded cheese
- 1 batch taco seasoning
- 10 taco sized tortillas
Beef Barley Soup
By Beckylynn
Brown beef In 2 tbsp. oil
- 1 lb stew beef or hamburger
- 8 cups water
- 1 pkg beef bouillon
- 14 oz can of tomatoes
- 1 cup celery (chopped fine)
- 1 cup carrots
- 1 cup onion
- 1/2 cup barley
- 1/4 cup parsley
- salt and pepper, to taste
- garlic to taste (optional)
Spring Veggie and Potato Frittata
By Beckylynn
Updated Nov 7 2012 - 7:29am · Posted May 17 2010 - 7:00am by Fit Community · 4 comments
- 8 large eggs
- 1/4 cup grated Parmigiano Reggiano (about 1/2 ounces)
- 3 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1/8 teaspoon cayenne
- 2 to 3 tablespoons extra-virgin olive oil
- 1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
- 1 medium yellow onion, thinly sliced
- 1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
- 3 cloves garlic, minced
- 6 ounces shredded sharp Cheddar (about 1-3/4 lightly packed cups)
Healthy Oatmeal Raisin Cookies
By Beckylynn
1 Mix brown sugar thru vanilla together
- 1/2 cup brown sugar
- 2 egg whites
- 2/3 cup applesauce (unsweetened)
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups old fashion oatmeal
- 2/3 cup raisins
- 1/2 cup walnuts (optional)