LynnWelch's profile page
Recipes
Roasted Brussels Sprouts
By LynnWelch
Preheat oven to 400 degrees F (205 degrees C)
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Best Ever Spritz (Gluten-Free Recipe*)
By LynnWelch
Gluten-Free Flour Blend (see below) Directions Heat oven to 400ºF
- 2/3 c sugar
- 1 cup softened butter
- 1 egg
- 1/2 t salt
- 2 t vanilla
- 2 1/4 gluten free flour blend
Brussels Sprouts With Balsamic and Cranberries
By LynnWelch
Preheat your oven to 375 F
- 3 lb. Brussels sprouts, trimmed and cleaned;
- 1/2 cup coconut oil, melted;
- 1/2 cup balsamic vinegar
- 1/4 cup raw honey;
- 1 cup dried cranberries;
- Sea salt and freshly ground black pepper;
Tilapia - Brown Sugar Glazed
By LynnWelch
Mix together all the ingredients (except for the fish)
- 1/2 pound Tilapia (fish fillets)
- 2 tablespoons Italian reduced fat dressing
- 1 teaspoon Teriyaki Light
- 1 teaspoon Natural Season mix (Mortons makes a natural seasons mix but nothing in it seems that natural)
- 1 teaspoon Lemon pepper mix
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- brown sugar (about 1 tablespoon)
Cheesy Potato Slow-Cooker Soup
By LynnWelch
Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1 1/2 cups chopped onions
- 5 cups diced peeled russet potatoes (about 5 medium)
- 3 tablespoons cornstarch
- 2 cups shredded American cheese (8 oz)
- 4 medium green onions, sliced (1/4 cup)
Lemon-Mustard Grilled Chicken
By LynnWelch
The secret to this herbed, lemony chicken? It's microwaved for 10 minutes before being grilled
- 4 (8 ounces each) bone-in chicken breast halves, without rib bones
- 1 teaspoon(s) grated lemon zest
- 3 tablespoon(s) lemon juice
- 1/4 cup(s) honey Dijon mustard
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) finely chopped fresh rosemary
- 1/2 teaspoon(s) kosher salt
- 1/4 teaspoon(s) crushed red pepper flakes
- 1 lemon, quartered
Gluten-Free Spritz Cookie Recipe by Glutenista Gluten-Free - Glutenista Gluten-Free: Making Gluten-Free Fabulous!
By LynnWelch
Cream butter and sugar Add egg and almond extract Stir in flour Pipe and decorate Bake on ungreased cookie sheet fo
- Frosting:
- 1 cup Butter
- 2/3 c powdered sugar
- 1 egg
- 1 t Baking Powder
- 1 t Xanthan Gum
- 2 1/2 c Gluten-Free All-Purpose Flour
- 1 t almond extract
- 2 cups Powdered Sugar
- 2 T Milk
- 2 T Softened Butter
- 1 t Almond Extract
Grilled Angel Food Cake with Strawberries in Balsamic
By LynnWelch
Store-bought angel food cake goes gourmet when it's grilled and topped with sweetened balsamic-soaked strawberries
- 1.5 pound(s) strawberries, hulled and each cut in half, or into quarters if large
- 2 tablespoon(s) balsamic vinegar
- 1 tablespoon(s) sugar
- 1 (9-ounce) store-bought angel food cake
- Whipped cream (optional)
Chocolate Chip Cookies (Dairy&Gluten Free)
By LynnWelch
Preheat oven to 350 degrees
- 2 1/2 cups almond flour (make sure to sift the flour first. This can be time consuming, but if you don't the cookies tend to burn!)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup grapeseed oil
- 1 tablespoon vanilla extract
- 1/2 cup agave nectar
- 1 cup chocolate chunks (I use the dairy free vegan chunks from Whole Foods)
Shaved Brussels Sprout and Shallot Sauté
By LynnWelch
Melt butter with olive oil in large pot over medium heat
- 1 3/4 pounds shaved brussel sprouts
- 2 tablespoons (1/4 stick) butter
- 3 tablespoons olive oil
- 12 medium shallots, thinly sliced (about 2 cups)
- 6 garlic cloves, thinly sliced
- 4 tablespoons pine nuts, toasted, divided
- 2 tablespoons fresh lemon juice