Favorite Recipes

Here are some of the BINGO recipes we accumulated, enjoy plus some add ons from 2024

Jenna’s Greek Salad

Cucumber Greek salad and dressing recipe
Serves 4-6

Salad ingredients:
1 jar (approx 6 oz) of medium, halved ripe black olives
1 pack of petite cherry snacking tomatoes
2 medium cumbers
1 large green pepper
1/2 large red onion
1 pack (5 oz) crumbled feta

Dressing ingredients:
3 tablespoons Red wine vinegar
1/4 teaspoon Dijon mustard
1/4 cup Extra Virgin olive oil
1 clove minced garlic
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil

Chop up veggies (I like to halve the cherry tomatoes) and mix into large bowl with feta
Mix dressing ingredients (I like to whisk together in a small bowl)
Combine and mix dressing I to salad
Serve and enjoy!


Moroccan Carrot Salad

1 pound Carrots- peeled and grated

!/4 Cup Cilantro, finely chopped

¼ Cup Flat Leaf Parsley, finely chopped

¼ teaspoon ground cinnamon

1 teaspoon sweet paprika

1 teaspoon cumin seeds, toasted and ground.

¼ cup extra virgin olive oil

¼ cup fresh lemon juice

1 Tablespoon lemon zest

3 cloves garlic, minced.

1 Tablespoon honey

1 preserved lemon (peel finely diced, flesh discarded)

1 Tablespoon Harissa

Kosher salt and Pepper to taste

Mix together in large bowl, serve chilled or room temperature


Rainbow Roasted Root Vegetables – healthyGFfamily.com


 Farfalle with Feta, Arugula and Pine Nuts (howsweeteats.com)


Ginger-Turmeric Chicken Soup Recipe – Fed & Fit (fedandfit.com)

Butternut Squash Egg Muffins – Fed & Fit (fedandfit.com)

Protein Baked Oatmeal (10g per slice!) – Eat the Gains


Sheet-Pan Miso-Honey Chicken and Asparagus Recipe – NYT Cooking (nytimes.com)

Desiree Pick- Favorite Fish Tacos

Perfect Fish Tacos




 4 serving(s)



 1/4 c. mayonnaise

 Juice of 1 lime

2 tbsp. chopped fresh cilantro

 1 tbsp. honey

 2 c. shredded purple cabbage

 1 c. corn kernels

 1 jalapeño, finely chopped

 Kosher salt

 Freshly ground black pepper


 3 tbsp. extra-virgin olive oil

 Juice of 1 lime

 2 tsp. chili powder

 1 tsp. paprika

1/2 tsp. cayenne pepper

 1/2 tsp. ground cumin

 1 1/2 lb. cod (or other flaky white fish



 In a large bowl, whisk mayonnaise, lime juice,

 cilantro, and honey. Stir in cabbage, corn, and

 jalapeño; season with salt and black pepper.

 Step 2

 Cover and refrigerate until ready to serve.


 Step 1

 In a medium shallow bowl, whisk olive oil, lime juice,

 paprika, chili powder, cayenne, and cumin. Add cod

 and toss until coated. Let marinate 15 minutes.

 Step 2

 In a large nonstick skillet over medium-high heat, heat

 vegetable oil. Remove cod from marinade; season

 both sides of fish with salt and black pepper. Arrange

 fish in skillet fresh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per

 side. Let rest 5 minutes before flaking with a fork.

 Step 3

 Top tortillas with fish, corn slaw, and avocado.

 Squeeze lime juice over and drizzle with sour cream.

 2 tsp. vegetable oil

Kosher salt

 Freshly ground black pepper

 8 corn tortillas, toasted

 1 avocado, finely chopped

 Lime wedges and sour cream, for servin

Skillet Lemon Chicken with Spinach

Skillet Lemon Chicken with Spinach (eatingwell.com)


  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 1 cup diced red bell pepper
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 1 teaspoon cornstarch
  • 1 medium lemon, zested and juiced
  • 10 cups lightly packed baby spinach
  • 8 teaspoons grated Parmesan cheese


  1. Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.


Originally appeared: EatingWell.com, February 2020; updated October 202

Nutrition Facts (per serving)


Kelly’s Pick

Harissa Chicken With Leeks, Potatoes, & Yogurt

Best Melissa Clark Harissa Chicken Recipe – How To Make Harissa Chicken (food52.com)

  • 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks
  • 3 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons harissa
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoons extra-virgin olive oil, plus more as needed
  • leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
  • small garlic clover
  • 1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
  • 1 splash fresh lemon juice, as needed


  1. Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
  2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
  3. Heat the oven to 425°F.
  4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
  5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
  6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Elis Green Chile.pdf