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Lynn Dugan

Oct 13, 2014

Tuscan Quinoa Casserole

What I love about this dish is the hefty load of veggies that are nicely and flavorfully incorporated into this casserole. Serve it as a main dish or as a side. It works well in both roles! Tuscan Bean and Vegetable Quinoa Casserole (serves 6) ©myplate2yours 1-1/2 cups quinoa, dry 2 tablespoons olive oil 2 cloves garlic, minced 15 ounce can chickpeas (Garbanzo beans), rinsed and drained 1 zucchini, diced 2 bell peppers; 1 red and 1 yellow, diced 1 large carrot, diced (or 1

Lynn Dugan

Sep 29, 2014

White Gazpacho Soup

This soup is a treat anytime of the year. It’s made with crisp cucumbers and sweet green grapes! Its an easy, healthy lunch or snack. I have made this soup for a cooking class and saw guests trying to lick their bowls (their identities will remain confidential). Chilled Cucumber Soup with Fresh Dill (serves 4-6) ©myplate2yours 1/2 pound green grapes 1/3 cup almonds, toasted 1 English cucumber, seedless and sliced into 1 inch pieces 2 green onions, sliced into 1 inch pieces

Dark Chocolate Dipped Fruit with Hazelnuts

Lynn Dugan

Jul 28, 2014

Dark Chocolate Dipped Fruit with Hazelnuts

When fruit is in season, it offers such unique, natural sweetness! Here is a great way to enjoy that natural taste. Even if you don’t have kiwi or bananas, try strawberries, pitted cherries, cantaloupe, apples…so many fruits to dip! Have fun and enjoy! Dark Chocolate Dipped Fruit with Hazelnuts (makes 16 pieces) ©myplate2yours 3/4 cup dark chocolate chips 8 slices fresh kiwi 8 chunks fresh banana 1/3 cup finely chopped hazelnuts (or almonds, peanuts, pecans) Slice fruit an

Lynn Dugan

Jun 28, 2014

Palm Tree Fruit Salad

Teaching cooking classes with kids are fun, especially when recipes like this one are featured. Kids love to create these palm trees with bananas, kiwi and mandarin orange sections. Easy, fun and festive!! Palm Tree Fruit Salad ©myplate2yours 2 bananas 4 kiwi, peeled and sliced into half moons 1 can mandarin oranges Honey On a plate, place two peeled bananas and slice into segments. At the top of the bananas, add the kiwi as ‘palm tree leaves’. Add mandarin oranges at bot

Lynn Dugan

Jun 11, 2014

Potato Au Gratin with Sun Dried Tomato

Every few months, I set aside a day to develop new recipes and yesterday’s work on a potato salad left me with extra. What to do with 2 pounds of leftover cooked potatoes? I tried a new au gratin with great success- everyone loved it! I won’t wait for 2 pounds of leftover potatoes next time since I’m making it again soon! Potato au Gratin with Sun Dried Tomato (serves 6) ©myplate2yours 2 pounds cooked* red or Yukon gold potatoes, unpeeled and cut into slices 2 ounces sun d

Lynn Dugan

Jun 2, 2014

Arugula Walnut Pesto

We all know it’s important to keep leafy greens in our diets, but if you’re getting tired of kale and spinach, it might be time to try arugula! My family and I have found Arugula Walnut Pesto. YUM! It has a depth of flavor that works well with pasta. And if you are looking for even more recipes with arugula, spinach or kale, you can find them using this site’s search button! Arugula-Walnut Pesto (adapted from Fresh Cooking 2012) ©myplate2yours 4 ounces arugula (5 cups, lig

Lynn Dugan

May 4, 2014

Chicken Kebabs in Lettuce Cups

A kebab for the oven? YES! Chicken Kebabs in Lettuce Cups with Tomato-Red Onion Salad is full of fresh flavors with an easy prep. What can be better? Chicken Kebabs in Lettuce Cups with Tomato-Red Onion Salad (serves 4) ©myplate2yours 1-1/4 pound ground chicken 1/2 medium red onion; half fine diced and half sliced thin 1 clove garlic, minced 1/2 cup crumbled feta 1/2 cup fresh mint leaves; half chopped and half whole leaves / larger ones torn 1/2 teaspoon salt 1/4 teaspoon

Lemon Panna Cotta from Nonnie's Italian Kitchen

Lynn Dugan

Apr 30, 2014

Lemon Panna Cotta from Nonnie's Italian Kitchen

This recipe came from a class I taught at Marcel’s with my mom. Lunch in Nonnie’s Italian Kitchen ended with this delicious dessert. The great thing about this dessert is how easy it is to make. Your family or dinner guests will never know! Light Lemon Panna Cotta with Blueberry Sauce (serves 8) ©myplate2yours Panna Cotta: 1-1/2 tablespoons unflavored gelatin 1 cup 2% milk 1/2 cup plus 2 tablespoons sugar 3 cups low-fat buttermilk 1 teaspoon lemon zest Prepare 8 ramekins o

Lynn Dugan

Apr 9, 2014

Shakshuka

I don’t know what I appreciated most about this dish the first time I tried it… the great flavor, easy prep, or nutritional profile (lean protein from eggs, phytonutrients from veggies). Probably the best part for me was that my daughter Becca treated me to it while home on her Spring Break from college. She usually comes home with a quarterly food publication I thoroughly enjoy, Spoon Magazine. This recipe was from the Winter issue and I had to share it with you! Shakshu

Creamy White Bean Soup with Baby Spinach and Lemon

Lynn Dugan

Mar 23, 2014

Creamy White Bean Soup with Baby Spinach and Lemon

This soup is sure to be your new ‘go to’! The ingredient list includes much of what is normally kept ‘on hand’. And, start to finish, you’ll have soup in well under an hour. Can’t get much better than that! Creamy White Bean Soup with Baby Spinach & Lemon (serves 4) ©myplate2yours 1 tablespoon olive oil 1 small onion 1 small carrot, sliced 1 stalk celery, chopped 2 cloves garlic, minced 2, 16 ounce cans cannellini beans (or Great Northern Beans), rinsed and drained 4 cups

Lynn Dugan

Mar 12, 2014

Broiled Asparagus with Balsamic Vinegar

Broiled Asparagus with Balsamic Vinegar boasts a taste of spring, a terrific nutritional profile (especially rich in fiber, folate, and vitamin K), and compliments many main dishes as a tasty side. From the time you grab the asparagus from your fridge, this dish will be on the table in less than 10 minutes. Broiled Asparagus with Balsamic Vinegar ©myplate2yours 1 bunch asparagus spears, washed and trimmed of woody end (1-2 inches cut from bottom) Olive oil, salt and freshly

Lynn Dugan

Mar 3, 2014

Caramelized Grapefruit

Refreshing! A new twist to an old favorite! Yummy! However you want to describe it, now is the time to treat yourself to Caramelized Grapefruit. Enjoy it at breakfast, as an afternoon snack or as ‘salad’ for dinner. It’s easy! Caramelized Grapefruit (serves 2) 1 large ruby red grapefruit, cut in half at center and chilled 2 teaspoons brown sugar Preheat broiler 500°F. Set oven rack 6 inches below heating element. Run a paring knife around each grapefruit section to releas

Lynn Dugan

Jan 15, 2014

Apple Oatmeal Muffins

Oatmeal muffins are not only delicious, but they are also filling. I am excited to share this gluten-free recipe! These yummy muffins freeze well so I often double the recipe. Apple-Oatmeal Muffins (makes 12 muffins) ©myplate2yours 2 cups gluten-free quick cooking oats 3/4 cup brown rice flour (if you don’t need to make these gluten free, use all-purpose flour instead) 1/2 cup firmly packed brown sugar 2 teaspoons baking powder 1/2 teaspoons cinnamon 1/2 teaspoon salt 2/3 cu

Lynn Dugan

Jan 7, 2014

Red Beans and Rice Soup

What do I make when it too cold to go to the grocery store? Here’s the perfect recipe: Red Beans and Rice Soup! I’m hoping you’ll already have these items in your pantry. What makes this soup special is the homemade Cajun spices; it’s also quick to make! Sometimes I will garnish this soup with sweet chicken sausage, the kind that is precooked. Just slice up a package (usually 4 or 5 links) and throw into the soup to heat at the end. This soup will warm your heart on any

Lynn Dugan

Nov 25, 2013

Endive with Goat Cheese and Pomegranate

Looking for a quick appetizer to bring to a party? Fill Belgian endive ends with goat cheese, top them with some pomegranate seeds and finish with a drizzle of honey and a grind of fresh black pepper. My insider’s tip is that Trader Joe’s sells already seeded pomegranates (and Belgian endive, goat cheese, and honey). That’s all you need for this recipe in one stop. It’s that easy! These were featured on NBC5 Chicago “No Fuss Appetizers”. Click here to check it out! Endiv

Lynn Dugan

Nov 21, 2013

Sweet and Savory Wild Rice Bake

Abraham Lincoln declared Thanksgiving a national holiday in 1863. Sharing a meal of thanks with family and friends is a cherished tradition that keeps our nation truly special. In the tradition of sharing, I’ve got a recipe for you! What makes Sweet and Savory Wild Rice Bake unique is that it satisfies many different needs at your holiday table: it’s vegan, gluten-free, nut-free, and very tasty! It’s the dish I’m bringing to my family’s feast. Happy Thanksgiving! Sweet

Lynn Dugan

Nov 12, 2013

Pumpkin Pear Soup

Pumpkin-Pear Soup was featured in a class I recently taught at Marcel’s. My friend, Molly, attended the class and has made this soup twice since. The original recipe uses an immersion blender to puree the soup. Molly uses a stand blender to puree her soup. I’ve listed both versions in the recipe below. The finished taste of this soup is rich and creamy. Your family may be surprised to find there is no cream in this soup. Molly’s was! Pear-Pumpkin Soup with Sage and Pepi

Lynn Dugan

Nov 3, 2013

Baked Sweet Potato Fries

A little sweet and a little spicy, Baked Sweet Potato Fries are a deliciously easy side dish. Rich in vitamin A and fiber, these homemade fries are also a nutritional hit! They pair very well with my Mini Turkey Burgers. I do hope your family enjoys them like mine! Baked Sweet Potato Fries (serves 6) ©myplate2yours 3 sweet potatoes, peeled and sliced into 1/4 inch strips 2 tablespoons cornstarch 1-1/2 tablespoons (1 tablespoon plus 1-1/2 teaspoons) olive oil 1 teaspoon each

Lynn Dugan

Oct 28, 2013

Baked Pumpkin Pudding

Here’s a sweet treat that is packed with nutrients. Made with vitamin A and fiber-rich pumpkin and fat-free milk, we’ve got a good-for-you dessert that will make even your pickiest goblin smile! Baked Pumpkin Pudding (serves 6) ©myplate2yours 1, 15 ounce can pumpkin puree 3/4 cup skim milk 1/3 cup brown sugar 3 egg whites, lightly beaten 1 teaspoon cinnamon 1/2 teaspoon nutmeg Topping: 1/4 cup rolled oats 2 tablespoons toasted pumpkin seeds (pepitas) 1 tablespoon brown sugar

Stuffed Poblanos with Corn and Black Beans

Lynn Dugan

Sep 12, 2013

Stuffed Poblanos with Corn and Black Beans

Maybe it was because he had just gotten home from hockey practice, but my picky eater gobbled up this dinner! He saw me making it before he left for practice- the black beans (he likes them!) and corn cut from the cob- which did pique his interest. What I didn’t expect was that he would do anything more that just taste this dish. I was wrong. He even asked if I would make it again soon! Is my picky eater growing up?! I hope your family enjoys this easy recipe, too! Stuff

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MyPlate2Yours

Registered Dietitian /Author/ Chef