Beckylynn's profile page
Recipes
Santa Fe Chicken Salad
By Beckylynn
Pound the chicken with a meat tenderizer
- 4 breasts of chicken, cooked then sliced
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped small
- 1 15-ounce can of black beans, drained and rinsed
- 1 ear of corn, cut off kernels (can use frozen or can corn)
- 1 tomato, chopped
- 1 avocado, diced
- 1/2 cup red onion, chopped fine
- 1/4 cup jack cheese
- 1/4 cup cheddar cheese
- 1/4 small jicama, diced
- Lemon-pepper
- crushed tortilla chips
- cucumbers (optional)
- Buttermilk Salsa Dressing (see below)
Quickie Quinoa Salad
By Beckylynn
Soak the quinoa in water for 15 minutes, then drain
- 1 cup quinoa
- 1/2 English cucumber, seeded and chopped
- 2 tablespoons roughly chopped fresh cilantro leaves
- 1/2 cup pine nuts, toasted
- 2 tablespoons lemon infused olive oil
Cinnamon Granola Bars Recipe
By Beckylynn
In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 2 tablespoons ground flaxseed
- 2 tablespoons honey
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup raisins
Slow Cooker Mexican casserole
By Beckylynn
Instructions To a fairly small slow cooker (mine's 3
- 25 g butter, melted
- 200 ml milk
- 2 eggs, lightly beaten
- 4 tbsp plain flour
- 1 tsp baking powder
- 1/2 tsp smoked paprika
- 1/4 tsp hot chilli powder
- Salt
- Black pepper
- 250 g sweetcorn kernels, drained
- 400 g tin black beans, drained and rinsed (240g when drained)
- 10 slices pickled jalapeños, finely chopped (I used red)
- 100 g grated cheese (I used a mixture of cheddar and mozzarella)
- Fresh coriander, chopped, to serve
Spicy Sausage and Broccoli Pasta
By Beckylynn
STEP 1: Bring a large pot of water to a boil and cook the pasta according to the package directions (boil for 7-1...
- 2 Tbsp olive oil
- 4 cloves garlic
- 1/2 tsp crushed red pepper
- 1/2 lb. Italian sausage
- 1 lb. frozen broccoli florets
- 1 lb. bow tie pasta
- 2 oz. (1/2 cup) smoked gouda
- 2 oz. (1/2 cup) shredded Italian cheese
- to taste salt & pepper
Orecchiette, Sausage, & Rapini
By Beckylynn
In a large pot of boiling salted water, cook orecchiette according to package directions
- 1 12-ounce box orecchiette pasta
- 1 1/4 pounds broccoli rabe (rapini), trimmed and chopped
- 2 tablespoons olive oil
- 1 medium onions, chopped
- 3 cloves garlic,chopped
- 1/2 pound hot Italian sausage, casings removed
- 1 1/2 cups store-bought marinara sauce
- 1/4 cup grated pecorino Romano cheese
- 1/4 cup grated parmigiano-reggiano cheese
Southwest Chicken Salad Recipe
By Beckylynn
In a large bowl, combine the first five ingredients
- DRESSING:
- 4 cups cubed rotisserie chicken
- 2 cups frozen corn, thawed
- 1 cup chopped roasted sweet red peppers
- 1 cup chopped red or sweet onion
- 1 cup minced fresh cilantro
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 4 teaspoons honey
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon coarsely ground pepper
- SALADS:
- Torn mixed salad greens and sliced almonds
- PITAS:
- Whole wheat pita pocket halves and lettuce leaves
- WRAPS:
- Whole wheat tortillas and sliced ripe avocado
6 Magic Slim-Down Meals
By Beckylynn
Place banana, coffee, milk, cocoa powder, and almond butter in a blender and blend until smooth, about 1 minute
- 1 large frozen banana, cut into chunks
- 1/2 cup cooled coffee (leftover from your morning brew is fine)
- 1/2 cup 1% milk
- 1 Tbsp cocoa powder, plus more for dusting
- 1 Tbsp almond butter
- Chocolate-covered espresso beans, for garnish (optional)
Spinach and Feta Stuffed Chicken
By Beckylynn
Preheat oven to 350°F. Spray a large baking sheet with spray
- cooking spray or oil mister
- 1 tsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 10 oz package frozen chopped spinach, thawed and juice squeezed out
- 1/4 cup chopped parsley
- 1 tbsp fresh dill
- 1/2 cup (2.5 oz) crumbled Feta cheese
- 1/3 cup fat free ricotta
- 1/4 tsp kosher salt and pepper, plus more to taste
- 8 thin skinless chicken breast cutlets (1.5 lbs total)
- 1 large egg
- 1 tbsp water
- 1/2 cup whole wheat seasoned breadcrumbs
Steak & Pepper Tacos
By Beckylynn
1) Marinate the steak in lime juice, salt, garlic and chile pepper in a sealed plastic bag for 20-30 minutes
- 1 lb flank or hanger steak
- Juice of lime
- 1 t Kosher salt
- 2 garlic cloves
- 1/2 t mild chile powder
- 3 t vegetable oil
- 1/2 red onion, sliced
- 3 bell peppers, 1 red, yellow and orange
- 1/2 c fresh or frozen corn kernels
- 8 small corn tortillas warmed
- 1/2 avocado, sliced
- 1/4 c grated Monterrey jack
- 1/4 c salsa Verde or 2T fresh cilantro
- 2 T jalapenos
- Reduced fat sour cream