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Recipes
BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus
By Jaclyn
1. To make the hummus add the beans, tahini, greek yogurt, lemon juice, garlic, parsley, dill, onion powder, chives...
- Ranch Hummus:
- 1 1/2 cups cooked cannellini/great northern beans (or 1 can, drained and rinsed)
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons greek yogurt
- 1 lemon, juiced
- 1 clove garlic, minced or grated
- 2 teaspoons dried parsley
- 3/4 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/3 cup olive oil
- Bowls:
- 1 bunch asparagus, ends trimmed
- 2 tablespoons olive oil, divided
- Good pinch of salt and pepper
- 1 1/2 cups of your favorite BBQ sauce
- 1 rounded tablespoon creole seasoning
- 1 rounded tablespoon cajun seasoning
- Pinch of cayenne pepper
- 1 (1 pound) tube polenta, cut into 1/2 inch slices
- 3 cups cooked chickpeas (or 2 cans of rinsed + drained chickpeas)
- 4 cups fresh arugula, spinach or your favorite greens
- 1 pint grape tomatoes, halved
- 1 avocado, sliced
- 2-4 ounces sharp cheddar cheese, shredded (leave out for vegan version)
Turkey Burgers
By Jaclyn
1. Preheat oven to 350 2
- 1 lb ground chicken or turkey
- 1/2 cup chopped red pepper
- 1/4 cup chopped green pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1 clove garlic, minced
- 1 Tbsp. soy sauce
- 1 cup bread crumbs
Italian Nachos
By Jaclyn
1.) Fry several wonton wrappers (cut each wrapper in half first), then place in a single layer on a foil-lined baki...
- Won Ton Wrappers
- Ground Italian Sausage
- Pepperoni
- Pepperoncini
- Shredded Mozzarella Cheese
Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa
By Jaclyn
1. Drop garlic through food chute with food processor on; process until chopped
- 1 garlic clove
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 2 T olive oil
- 1/2 tsp grated lemon rind
- 1 T fresh lemon juice
- 1/4 tsp freshly ground black pepper
- 1/2 tsp kosher salt, divided
- 4 skinless, boneless chicken thighs, each cut into 6 pieces (about 1 pound)
- 1 cup blueberries, divided
- 2 T balsamic vinegar
- 1/2 tsp honey
- 2 T finely chopped red onion
- 1 tsp minced jalapeño pepper
Honey-Balsamic Beef Stir-Fry
By Jaclyn
1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips
- 12 ounces beef sirloin steak or beef top round steak
- 3/4 cup beef broth
- 3 T reduced-sodium soy sauce
- 2 T balsamic vinegar
- 2 T honey
- 2 T cornstarch
- 1/4 tsp. crushed red pepper
- 1 T finely chopped, peeled fresh ginger
- 2 T cooking oil
- 2 medium red sweet peppers, seeded and cut into bite-size strips
- 1 medium red onion, cut into thin wedges
- 4 cups thin strips bok choy or baby bok choy
- 2 cups hot cooked rice or linguine
Confetti Pasta Salad
By Jaclyn
1. Cook pasta and drain. 2
- 1 cup mayonnaise
- 1 T red wine vinegar
- 1 tsp salt
- 2 cups cooked rotini pasta
- 1 cup chopped tomatoes
- 1/2 cup chopped yellow bell pepper
- 1/2 cup sliced black olives
Fettucine Slaw
By Jaclyn
1. Break fettucine into thirds and cook
- 8 oz uncooked fettucine
- 3 cups finely chopped cabbage
- 4 celery ribs, sliced
- 2 cups thinly sliced cucumbers
- 2 cups shredded carrots
- 1 cup (8 oz) reduced fat plain yogurt
- 1/2 cup reduced fat mayonnaise
- 2 T white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground mustard
Farro and Roasted Squash Pilaf
By Jaclyn
Preheat the oven to 425°
- 1 c. dried cranberries
- 1 butternut squash (about 2 pounds), peeled and cut into 3/4-inch cubes (about 5 cups)
- 3 1/2 T. extra-virgin olive oil
- 2 tsp. fresh lemon juice
- Salt
- Pepper
- 1 1/2 c. farro
- 2/3 c. raw pumpkin seeds
- 3/4 c. thinly sliced scallions
- 2 T. fresh thyme leaves, chopped
Salted Chocolate Chunk Cookies
By Jaclyn
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
- 3/4 cup plus 2 tablespoons packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
- 1 3/4 cups all-purpose flour
- 1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
- Flaky sea salt, to finish
Butternut Squash Macaroni and Cheese
By Jaclyn
1. Preheat the oven to 375 degrees F
- Cooking spray
- 1 pound elbow macaroni
- 2 (10-ounce) packages frozen pureed winter squash
- 2 cups 1 percent lowfat milk
- 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
- 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
- 1/2 cup part-skim ricotta cheese
- 1 teaspoon salt
- 1 teaspoon powdered mustard
- 1/8 teaspoon cayenne pepper
- 2 tablespoons unseasoned bread crumbs
- 2 tablespoons grated Parmesan
- 1 teaspoon olive oil