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Recipes
Fruit Pizza
By Beckylynn
Directions: Preheat oven to 350°F
- For the Frosting:
- 2 cups all purpose unbleached flour (Gold Medal)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, unpacked
- 1/4 cup melted unsalted butter
- 2 large egg whites
- 1/4 cup unsweetened apple sauce
- 2 tsp vanilla extract
- 2/3 cup white chocolate chips or chopped white chocolate
- 8 oz 1/3 less fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- To Assemble:
- 1 large mango, diced
- 3 diced kiwis
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
Mex appeal
By Beckylynn
Spray non-stick skillet with cooking spray
- 1 -1/2 lb ground chicken breast
- 1 c diced onions
- 3/4 c diced green bell pepper
- 1 t minced garlic
- 2 c seeded and diced tomatoes
- 1/2 c grated carrot
- 1/4 c ketchup
- 1 T chili powder an red wine vinegar
- 2 t brown sugar
- 1 t ground cumin
- 1/8 t black pepper
- 8 lettuce leaves
- 8 7 inch whole grain flour tortillas
- 1 c shredded chedder cheese
- 1/2 c light sour cream
Chicken Couscous Salad
By Beckylynn
Using rotisserie chicken makes this a quick, easy, and healthy midweek dinner that taste great
- 1 box(es) (6-ounce) pearl (Israeli) couscous
- 2 cup(s) chicken broth
- 1 small (8 ounces) zucchini, halved lengthwise, cut crosswise into 1/2-inch slices
- 1 small (8 ounces) summer squash, halved lengthwise, cut crosswise into 1/2-inch slices
- 2 cup(s) shredded rotisserie chicken
- 1 pint(s) mixed cherry tomatoes, halved
- 3 tablespoon(s) balsamic dressing
- 6 cup(s) arugula
Green Tea Poached Salmon with Ginger Lime Sauce
By Beckylynn
Put 6 cups of water into a straight sided skillet or pot with a lid
- 10 cups water
- 2 limes, halved
- 6 tablespoons honey, divided
- 4-inch piece fresh ginger, peeled and chopped
- 2 teaspoons sea salt
- 2 teaspoons whole black peppercorns, plus freshly ground black pepper
- 4 to 6 tablespoons loose green tea
- 4 (6-ounce boneless skinless salmon fillets
Hand Cut Fries
By Beckylynn
Place a large pot of water over high heat
- 1 teaspoon + 1/4 teaspoon salt, divided
- 2 medium baking potatoes (approximately 8 ounces each)
- 1 teaspoon extra virgin olive oil
Red White Beans
By Beckylynn
Heat the extra-virgin olive oil in a skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 medium to large onion, chopped
- 2 sprigs rosemary, leaves finely chopped
- Salt and freshly ground black pepper
- 1/4 cup tomato paste
- 1 cup chicken stock
- 2 (15-ounce) cans cannellini beans, drained
Creamy Rice and Sweet Peas
By Beckylynn
In a small saucepan, bring the chicken broth and 2 cups water to a boil
- 1 1/2 cups chicken broth
- 2 tablespoons butter
- 1/2 red onion, chopped
- 1 cup medium-grain white rice
- 1 cup frozen baby peas
- 3/4 cup grated parmesan
- 1 lime
- Salt and pepper
Lemon Garlic Sirloin tips
By Beckylynn
Bring meat to room temperature and pat dry
- 2 pounds sirloin tips, trimmed and cubed into bite-sized pieces
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 large cloves garlic, finely chopped
- 1/2 cup finely chopped flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup white vermouth or dry white wine
Chicken Pot Pie IX
By Beckylynn
Preheat oven to 425 degrees F (220 degrees C
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Two Bean Cornmeal Casserole
By Beckylynn
For a quick, healthy, meat-free meal, this two bean cornmeal casserole is one of our go-to meals!
- CRUST:
- 1 cup, chopped onion
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 clove garlic
- 1 teaspoon cumin, ground
- 1 teaspoon ground black pepper
- 1 can tomatoes, canned, diced
- 1 corn, frozen
- 2 cup black beans, canned
- 2 cup kidney beans, canned
- 3/4 cup flour, whole wheat
- 3/4 cup cornmeal, yellow
- 2 teaspoon sugar
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup milk
- 1 tablespoon olive oil