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Emily’s Easy Taco Soup

April 22, 2020

Ingredients:  2 lbs ground beef or turkey 1 medium onion, chopped 1 package dry ranch mix 2 packages of taco seasoning mix or 8 tablespoons homemade taco seasoning (*recipe below) 1 16 oz can black beans 1 16 oz can kidney beans 1 16 oz can pinto beans 1 can RoTel 1 16 oz can […]

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Matthew’s Chicken Tortilla Soup

April 22, 2020

Makes about 4-6 servings Ingredients: 5 cups low sodium chicken broth 3/4 to 1 lbs. cooked chicken (sliced, chopped or pulled) 1 cup yellow onion, julienned 1 cup carrots, diced 1 cup corn kernels (fresh, defrosted, or drained from a can) 1 cup tomatoes, freshly chopped or drained from can 1 cup zucchini, diced 1 […]

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Emily’s Crispy Oven Roasted Green Beans

April 20, 2020

Ingredients: 2 pounds fresh green beans, edges trimmed 2 tbsp olive oil 1 tsp salt 1/2 tsp black pepper Optional: 1 tsp garlic powder Directions: Preheat oven to 425 degrees. Toss green beans with olive oil, salt, pepper and garlic powder (if using) and spread them on a rimmed baking sheet. Line baking sheet with […]

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Emily’s Brussels Sprouts with Bacon & Balsamic Glaze

April 20, 2020

Ingredients: 10 oz Brussels sprouts, sliced thin 3 slices of bacon, roughly chopped 2 tbsp olive oil 2-4 tbsp balsamic vinegar Salt and pepper to taste Optional balsamic glaze: 2 cups balsamic vinegar 1/2 cup light brown sugar Directions: Heat oil in a large skillet over medium-high heat. Add bacon and cook until lightly browned.  […]

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Matthew’s Southwest Stuffed Peppers

April 13, 2020

Ingredients: 3 peppers halved – We suggest using poblano (spicy) or bell peppers (mild). Leaving the stems on will keep the mixture in better. 1 lb. lean ground turkey, chicken or beef 1 small sweet or red onion chopped 1 cup of canned or frozen (defrosted) corn 1/4 cup of chopped cilantro 2 cups of […]

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