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Recipes
Banana Chip Bread
By LynneC
Cream butter and sugar together
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup mashed ripe bananas (3 medium)
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 cup chocolate chips
Black Beans and Pasta
By LynneC
pasta and black beans in tomato sauce
- 2 tsp. olive oil
- 1 cup bell pepper, diced
- 1/2 cup chopped onions
- 2 tsp minced garlic
- 2 cups tomato sauce
- 1 can (19oz/540ml) black beans, rinsed and drained
- 1 tsp dried oregano
- 1/2 tsp each ground cumin, and crushed red pepper flakes
- 8 oz (227g) uncooked medium-sized shell-shaped pasta (about 3 cups dry)
- 1/2 cup packed shredded light Monterey Jack cheese
Hoisin Turkey & Lentil Lettuce Wraps
By LynneC
Heat a drizzle of oil over medium high heat in a large, heavy skillet
- 1 lb (500g) ground turkey
- 1 red pepper, cored and diced
- 1 garlic clove, minced
- 1 Tbsp ginger, grated
- 1/4 cup red lentils
- 1/4 cup cilantro stems
- 1/3 hoisin sauce
- 1 Tbsp soy sauce
- 2-3 green onions, chopped
- 1 head lettuce
- chopped peanuts for garnish
- fresh cilantro for garnish
Red, White, and Yahoo!
By LynneC
* Place ingredients in a large bowl in the order listed and mix will
- 1 can (19 oz/540 ml) chickpeas, drained and rinsed
- 1 pint grape tomatoes, halved (about 2 cups)
- 1 cup mini fresh mozzarella balls, halved (4 oz/113 g - see tip below)
- 1/3 cup minced red onions
- 1/3 cup chopped fresh basil leaves
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Cranberry lemon scones
By LynneC
Looneyspoons "the Rolling Scones"
- 1 1/2 cups all-purpose flour
- 1/2 cup oat bran
- 1/2 cup sweetened dried cranberries, chopped
- 1/3 c packed brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 2 Tbsp. butter, melted
- 2 tsp. grated lemon (or orange) zest
- 1/2 tsp vanilla
- 1 egg
One-Pot Tortellini Soup
By LynneC
A favorite weeknight family dinner, this meal is also easy to portion for lunch throughout the week!
- 2 teaspoons olive oil
- 1 medium (110 grams) onion, chopped
- Celery (otional)
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 (32-ounce or 940 grams) carton low-sodium vegetable or chicken broth
- 1 (14.5-ounce or 410 grams) can low-sodium diced tomatoes in juice
- 1 (9-ounce or 485 grams) package refrigerated cheese tortellini
- 2 cups (3 ounces or 60 grams) baby spinach
Muffin Frittatas
By LynneC
HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended
- 6 eggs
- 1/2 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 c shredded cheese (4 oz)
- 3/4 cup chopped zucchini
- 1/4 cup chopped red bell pepper
- 2 Tbsp chopped red onion
Beans and Rice
By LynneC
WW Simple Start Meal
- 1 tsp olive oil
- 1 1
- 1/8 tsp minced garlic or to taste
- 0 0
- 1/2 cup(s) (chopped) uncooked red onion(s)
- 1/2 cup(s) green pepper(s) chopped
- 1/2 cup(s) canned diced tomatoes with seasonings
- 1/2 cup(s) canned black beans rinsed and drained
- 1/2 cup(s) cooked brown rice
- 1 Tbsp fat free sour cream
- 1 Tbsp cilantro fresh, chopped
Magic Cookie Bars from EAGLE BRAND®
By LynneC
Heat oven to 350 degrees F (325 degrees for glass dish)
- 1/2 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Quinoa Salad
By LynneC
1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot
- 1 c. uncooked quinoa
- 2 c. vegetable broth
- 1/4 c. dried currants
- 1 tsp. curry powder
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 tsp. liquid honey
- 1/2 tsp. salt
- 1 c. canned chickpeas, drained and rinsed
- 1/2 c. each finely chopped red bell pepper, grated carrots and peeled and diced cucumber
- 1/8 c. chopped green onions
- 2 Tbsp. olive oil
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. minced fresh mint leaves
- 1/4 tsp. freshly ground pepper