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Recipes
Sweet Slow Tenderloin
By LynnWelch
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours
- 2 pound Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder
One Pot Lasagna Soup
By LynnWelch
Author: Jen@CarlsbadCravings
- 1 pound lean ground beef (or half Italian sausage)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 (24 oz.) jar Prego Traditional Italian Sauce
- 8-10 cups low-sodium chicken broth, divided
- 1 (14 oz.) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
- 1/2 cup heavy cream (optional)**
- Cheese Garnish
- shredded mozzarella cheese
- freshly finely grated Parmesan cheese
- ricotta cheese
Roasted Cherry Tomatoes
By LynnWelch
Preheat oven to 425 degrees Place cherry tomatoes on rimmed baking sheet Drizzle with olive oil, balsamic vinegar
- Cherry tomatoes
- olive oil
- balsamic vinegar
- pepper
- salt
Corn Casserole
By LynnWelch
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Ground Turkey with kidney beans
By LynnWelch
1. Brown and drain ground turkey 2
- 1 diced onion
- 2 stalks celery
- 1 lb. ground turkey
- 1 14.5 can fire roasted diced tomatoes
- 1 19 oz. can kidney beans
- Frank's Hot Sauce (to taste)
- Salt, pepper
My Lentil Soup
By LynnWelch
Cook in crockpot
- 1 lb lentils
- 1 lb boneless ham steak - cut into small pieces
- 1 cup peas
- 1 T garlic
- 1 can fire roasted diced tomatoes
- 8 cups water
- 1 package onion soup mix
- Hot sauce to taste
Pickled Red Beet Eggs
By LynnWelch
Drain liquid from the beets into saucepan
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- 1/4 cup white sugar
- 1/2 cup vinegar
Apple Pie Bites
By LynnWelch
1. Preheat your oven to 375 degrees F
- 1/4 cup packed light brown sugar
- 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
- 3 tablespoons butter, melted
- 1/3 cup chopped pecans
- 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
- 1 (8-ounce) can Pillsbury Original crescent rolls
Gluten Free Dairy Free Snickerdoodles
By LynnWelch
Instructions Cream together the margarine and the sugar until light and fluffy
- For cookie:
- 1 cup gluten and dairy free margarine (I used Earth Balance Buttery Sticks)
- 1 1/2 cups sugar
- 2 eggs (replace eggs with 2 T ground golden fax and 6 T boiling water. Set aside until gelled and cooler, about 5 minutes. Add 1/3 teaspoon gluten free baking powder to dry ingredients)
- 2 teaspoons gluten free vanilla
- 3/4 cup finely ground white rice flour
- 10 tablespoons finely ground brown rice flour
- 8 tablespoons sweet rice flour
- 7 tablespoons tapioca starch
- 3 tablespoons corn starch (or arrowroot)
- 2 1/2 tablespoons potato starch
- 2 teaspoons cream of tartar
- 1 1/4 xanthan or guar gum
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For coating:
- 1/4 cup sugar
- 2 tablespoons ground cinnamon