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Recipes
Cucumber & Black-Eyed Pea Salad
By Beckylynn
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
- Freshly ground pepper to taste
- 4 cups peeled and diced cucumbers
- 1 14-ounce can black-eyed peas, rinsed
- 2/3 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered red onion
- 2 tablespoons chopped black olives
Blueberry Crisp Bars
By Beckylynn
Mix together the flour, 1/2 cup of the sugar, cinnamon, vanilla and milk
- 3 cups flour
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- 1/2 cup butter
- 3 cups blueberries
- 1 tablespoons lemon juice
Corn Beef Hash Topped with Fried Eggs and Cheese
By Beckylynn
Place a high-sided skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 pounds ground sirloin beef
- 2 cloves garlic, finely chopped or grated
- 1 large onion, finely chopped
- 2 tablespoons chili powder (about 2 palmfuls)
- 1 tablespoon cumin (about 1 palmful)
- 3 tablespoons tomato paste
- 2 teaspoons hot sauce (add more or less depending on how hot you like it)
- 1 red bell pepper, cut into medium dice
- 1 jalapeño pepper, seeded and diced
- 4 ears corn, kernels removed or 1 box frozen corn (10 ounces), defrosted
- Salt and freshly ground black pepper
- 1 cup beef stock
- 2 tablespoons butter
- 4 eggs
- 1 cup shredded pepper Jack cheese
- 1/4 cup cilantro (a small handful), chopped
- Serves 4
Creamy Macaroni and Cheese with Crunchy Topping
By Beckylynn
Taken from Iowa Girl Eats
- For the crunchy topping:
- 1 Tablespoon butter
- 1/4 cup + 2 Tablespoons panko bread crumbs
- 1/2 teaspoon dried parsley
- Salt
- For the macaroni and cheese:
- 1/2 lb cut pasta, any shape
- 2 Tablespoons butter
- 1 garlic clove, minced
- dash red chili pepper flakes
- 3 Tablespoons all purpose flour
- 1 cup + 2 Tablespoons low-sodium chicken broth
- 1 3/4 cups 2% milk
- 1/2 lb colby jack cheese, shredded
- 4 oz sharp 2% cheddar cheese, shredded
Chicken and Black Bean Enchilada Casserole
By Beckylynn
Preheat the oven to 375°
- Chicken and Black Bean Enchilada Casserole
- Source: The Girl Who Ate Everything; recipe from Allrecipes
- 2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 2 Tablespoons chopped fresh cilantro
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4.5 oz) can diced green chili peppers, drained
- 1 (10 oz) can red enchilada sauce
- 8 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 (8 oz) container sour cream
Green Goddess Dip with Vegetables
By Beckylynn
1.Preheat oven to 350°F
- 3 6-inch whole-wheat pitas
- 2 tsp canola oil
- cumin
- chili powder
- kosher salt
- 2 cups chopped avocado (about 2)
- 1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt
- 1/4 cup fresh lemon juice
- 1/4 cup white wine vinegar
- 2/3 cup chopped fresh chives, divided
- 1/2 cup chopped fresh parsley
- 7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)
Flounder Milanese with Arugula and Tomatoes Skinnytaste
By Beckylynn
Breaded flounder lightly pan sauteed and topped with an arugula, lemon and tomato salad – a simple yet delicious ...
- 4 flounder filets, skinless, about 4 ounces each
- Pinch kosher salt
- Freshly ground black pepper
- 4 cups arugula
- 1 medium vine ripe tomato, diced small
- 1 teaspoon olive oil
- 1 lemon, halved
- 2 large egg whites
- 2/3 cup seasoned bread crumbs
- Olive oil spray, about 1 tablespoons
Old-Fashoined Meatball Stew
By Beckylynn
Mix eggs with dried onion, bread crumbs, Worcester sauce, and salt and pepper
- 2 tablespoons minced dried onion
- 1/2 cup fine dry bread crumbs, plain or seasoned
- 1 teaspoon Worcestershire sauce
- 2 eggs, lightly beaten
- salt and pepper, about 1/4 tsp. each, or to taste
- 1 1/2 to 2 lbs ground beef
- 2 tablespoons vegetable oil
- 4 to 5 medium red potatoes, peeled and cubed
- 1 or 2 carrots, sliced about 1/2-inch thick
- 2 ribs celery, chopped, or 1 1/2 tablespoons dried celery flakes
- 1 medium onion, chopped coarsely
- 1 can (10oz) cream of mushroom soup (can use Healthy Request or other low-fat)
- 1 can (10oz) tomato soup
Honey Wheat Blueberry Bagels
By Beckylynn
In a stand mixer attached with the paddle attachment, mix 2 1/2 cups flour, yeast, and salt until combined
- 3 1/2 cups bread flour, divided
- 1 packet Red Star Platinum yeast
- 1 1/4 cups dried blueberries
- 1 1/2 teaspoons kosher salt
- 3 tablespoons honey
- 1 1/2 cups hot water (110-120 degrees F.)
Southwestern Style Stuffed Spaghetti Squash
By Beckylynn
Poke several holes in the skin of the squash to allow steam to escape while cooking
- 1 medium sized spaghetti squash
- 2 cans or 2 cups cooked black beans
- 1 can whole kernel sweet corn, drained
- 1 large red or green bell pepper, diced
- 1 can fire roasted tomatoes
- OR 4 Roma tomatoes, chopped
- 1 cup shredded Jack cheese (Queso Oxaca is a good, low fat sub)
- 1 small yellow onion, diced
- 1 teaspoon salt
- 1/2 cup green onion, chopped
- 1 large handful fresh cilantro, chopped plus more for garnish
- 1 jalapeño, diced