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Recipes
Chickpea Deviled Eggs
By LynnWelch
About Whole Foods Market® Founded in 1980 in Austin, Texas, Whole Foods Market (wholefoodsmarket
- 12 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
- 1 Cup garbanzo beans, rinsed and drained, divided
- 2 Cups finely chopped red onion
- 2 Tablespoons mayonnaise
- 2 Tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- 1/2 Teaspoon fine sea salt
- 2 Tablespoons chopped parsley
Spritz Cookies (gluten/grain free)
By LynnWelch
1. Preheat your oven to 350 degrees F
- 3 eggs
- 3/4 cup coconut flour
- 1/2 cup butter (cold, cut into chunks)
- 1/3 cup + 1 Tablespoon honey
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- pinch of salt
Quick and Crispy Vegetable Fritters
By LynnWelch
Place the shredded zucchini in a colander and sprinkle it lightly with salt
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- Vegetable oil
- Sour cream or yogurt, for serving
Zucchini Carpaccio
By LynnWelch
Create a light summer salad with layers of zucchini and avocado topped with lemon juice for a healthy side-dish
- 1 whole(s) lemon
- 2 tablespoon(s) extra virgin olive oil
- 1/8 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground black pepper
- 2 large (1 pound each) zucchini
- 1 ripe avocado, thinly sliced
- 1/4 cup(s) salted roasted almonds, chopped, or pine nuts
Christmas Tree Berry Hand Pies
By LynnWelch
Create a festive holiday treat that will delight both young and old
- 2 cups mixed Driscoll's Berries (blackberries, blueberries and/or raspberries)
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 tablespoons quick-cook tapioca
- 1 package (14.1 ounces) ready-made double pie crust (2 rounds dough)
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons ground cinnamon
Sweet Potato Casserole
By LynnWelch
Heat the oven to 350° F (180° C/Gas 4)
- Topping:
- 3 cups mashed sweet potatoes, cooled
- 1 cup brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Tomato Bacon Cups
By LynnWelch
tasteofhome.com November 21, 2013
- 1 small tomato, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup real bacon bits
- 1/2 cup shredded Swiss cheese
- 1 small onion, finely chopped
- 1 teaspoon dried basil
- 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Crockpot Beef Stew
By LynnWelch
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches
- 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 medium sized onions, chopped into large pieces
- 2 ribs celery, chopped
- 4 carrots, chopped
- 20 about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and blue, no need to peel)
- 1 28 oz. can whole tomatoes (I use plum tomatoes)
- 1 1/2 teaspoons Italian seasoning
- 3 cups sodium reduced beef broth, divided
- 2 bay leaves
- 1 cup frozen peas
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cups all-purpose flour
Teriyaki Salmon with Grapefruit
By LynnWelch
Combine grapefruit pieces and their juices and wasabi powder
- 4 3oz skinless, boneless salmon filets
- 2 cups store- prepared grapefruit sections (plus juice) - cut into bite-size pieces
- 1 t wasabi powder
- Olive oil cooking spray
- salt
- pepper
- 4-6 T low-sodium (low sugar opt.) teriyaki sauce