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Recipes
Sauteed Escarole, Corn, and White Bean Salad
By Jaclyn
1.) Heat a large nonstick skillet over medium-high heat
- 1 head escarole, quartered lengthwise and rinsed
- 1 med zucchini, quartered and julienned
- 1 garlic clove, minced
- 1 c. fresh corn kernels
- 1 (15 oz) can navy beans, rinsed and drained
- 2 T red wine vinegar
- 1 tsp. extra virgin olive oil
Crock Pot Chicken Taco Chili
By Jaclyn
1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in...
- To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
- 1 small onion, chopped
- 1 (15.5 oz) can black beans, drained
- 1 (15.5 oz) can kidney beans, drained
- 1 (8 oz) can tomato sauce
- 10 oz package frozen corn kernels
- 2 (10 oz) cans diced tomatoes w/chilies
- 4 oz can chopped green chili peppers, chopped
- 1 packet reduced sodium taco seasoning or homemade (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3) boneless skinless chicken breasts
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Lemony Grilled Shrimp Salad
By Jaclyn
1. Preheat grill to high heat
- 2 tsp. grated lemon rind
- 1/2 tsp paprika
- 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 7 tsp extra-virgin olive oil, divided
- 24 extra-large shrimp, peeled and deveined (about 1 pound)
- 6 cups baby arugula
- 1 cup peeled jicama, cut into strips
- 1 avocado, peeled and cut into strips
- 2 T. fresh lemon juice
- 1 T. white wine vinegar
- 1/4 tsp. sugar
Pumpkin Cupcakes
By Jaclyn
Preheat the oven to 350°F
- Cupcakes
- 1 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground pumpkin pie spice
- 2 large eggs, at room temperature
- 1 can (15 oz.) pumpkin
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar, lightly packed
- 1/2 c. vegetable oil
Falafel-Spiced Chickpea Flatbreads
By Jaclyn
1. Preheat oven to 400°F (or temperature indicated on naan package)
- For garnish:
- 1 1 1 tablespoon olive oil
- 2 2 2 cloves garlic, minced
- 1 1 ounce) can 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon ground paprika
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon freshly cracked black pepper
- 2 2 2 pieces store-bought naan (I used Stonefire Original)
- Tzatziki (I used leftovers from this recipe)
- Sliced tomato
- Thinly sliced red onion
- Tahini sauce
- Sriracha sauce
- Chopped parsley
- Lemon wedges
Dill Pickle Dip
By Jaclyn
In a large bowl add cream cheese, red onion, pickle juice, garlic, Dill weed seasoning and pepper
- 1 1 oz) package 1 (8 oz) package cream cheese, softened
- 1/3 1/3 1/3 cup diced red onion
- 1/4 1/4 1/4 cup pickle juice
- 2 2 2 teaspoons finely chopped garlic
- 1 1 1 teaspoon Dill Weed spice
- 2 2 2 cups diced pickles
Fiesta Chicken Tacos with a Mango Jicama Salad
By Jaclyn
1.) Combine all salad ingredients in a small bowl
- Salad:
- 3/4 c. julienne-cut peeled jicama
- 1/2 c. sliced peeled mango
- 1/4 c. sliced red onion
- 1 T fresh lime juice
- 1/2 tsp sugar
- 1/4 tsp salt
- Tacos:
- 1 T olive oil, divided
- 1 lb sinless, boneless chicken breasts, cut into thin strips
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/8 tsp cayenne
- 1 c. sliced red bell pepper
- 1 c. sliced red onion
- 1/4 tsp salt
Caramel Apple Bars
By Jaclyn
1. Heat over to 350. Spray bottom of 13 x 9 pan with cooking spray
- 1/2 c. cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
- 1 egg
- 1 c. finely chopped, peeled apple
- 3/4 c. caramel topping
- 1/4 c. flour
Spaghetti Squash Tacos with Black Beans
By Jaclyn
Cook the squash. To cook it in the oven, cut squash in half lengthwise, scoop out the seeds and roast cut side down...
- 3 lbs (1 large or 2 small) spaghetti squash
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp coarse salt
- 16 6-inch corn tortillas
- 1 15-ounce can black beans, rinsed and drained well
- 4 ounces crumbled queso fresco, feta, or cojita cheese
- 1/4 cup finely diced red or white onion
- Lime wedges and/or hot sauce for finishing, optional
Southwest Salad with Creamy Avocado Salsa Dressing
By Jaclyn
1. Add all of the Creamy Avocado Salad Dressing ingredients to a blender and blend until smooth, scraping the sides...
- Southwest Salad
- 1 head romaine lettuce, chopped
- fresh corn kernels from 1 ear of sweet corn
- 1 red bell pepper, chopped
- 1 cup cherry or grape tomatoes, cut in half
- 1 15 oz. can black beans, rinsed and drained
- 1/3 cup roasted and salted pepitas (may sub. sunflower seeds)
- 1/2 cup grated pepper jack cheese, or more to taste
- Tortilla Strips for Salads
- Creamy Avocado Salsa Dressing
- 1 small avocado, peeled and sliced
- 1 small jalapeno, seeded, deveined and roughly chopped (optional)
- 1 garlic clove, peeled
- 1/4 cup loosely packed cilantro
- 1/4 cup sour cream (may sub.plain Greek yogurt)
- 1/4 cup smooth salsa (medium for more of a kick)
- 1/4 cup milk
- juice from 1 lime
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/4 tsp EACH salt, ground cumin
- 1/8 tsp EACH pepper, smoked paprika