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Recipes
SKINNY MAC AND CHEESE
By grinder
PER SERVING: 399 calories/17
- 10 oz. dried spelt elbow macaroni
- 1.25 cups skim milk
- 1 {6.5oz} carton light garlic and herb spreadable cheese {Alouette}
- 6 oz. low-fat cheddar cheese, shredded
- 1/4 cup crumbled low-fat blue cheese
- 1/2 cup WW panko bread crumbs
- Butter-flavored cooking spray
WHITE CHICKEN CHILI {atk}
By grinder
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6
- 3 lbs. bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
- 1 tablespoon canola oil {.5oz}
- 3 medium jalapeño chiles
- 3 poblano chiles {medium}stemmed, seeded, cut into large pieces
- 3 Anaheim chile peppers {medium}stemmed, seeded, ad cut into large pieces
- 2 medium onions, cut into large pieces {2 c}
- 6 medium cloves garlic, minced or pressed through garlic press {2 T}
- 1 tablespoon ground cumin
- 1.5 teaspoons ground coriander
- 2 cans cannellini beans, drained, rinsed
- 3 cups low-sodium chicken broth
- 3 Tbsp. fresh lime juice {2-3 limes}
- 1/4 cup minced fresh cilantro leaves
- 4 scallions, white, light green parts sliced thin
COCONUT WHIPPED CREAM
By grinder
Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight
- 1 can Coconut Milk {native forest}
- 1 teaspoon Honey
SESAME ROASTED ASPARAGUS
By grinder
Preheat oven to 400°F. Line a large baking sheet with nonstick foil
- 2 lbs. asparagus, trimmed {1 1/2-lbs after trimming}
- 1 tablespoon all-natural lower-sodium soy sauce
- 2 teaspoons roasted or toasted sesame oil
- 2 teaspoons sesame seeds
SOY MAYO FOR SALMON BURGERS {emeril}
By grinder
In a very small saucepan combine soy sauce and sugar and cook until reduced to a syrup, 2-3 minutes
- 1/4 cup soy sauce
- 1/4 cup sugar
- 3/4 cup mayonnaise {6oz}
CALI-SCHETTA {mom}
By grinder
PER PIECE: 117 calories/6g fat/1g sat fat/3g pro/13g carbs/2g fiber/199mg sod/1mg chol
- 1/2 baguette, 1/2” diagonal slices
- 1/2 onion, finely chopped
- 3 tablespoons olive oil
- 1/4 cup grated parmesan cheese {1oz}
- 1 large clove garlic, peeled
- 2 tablespoon chopped cilantro
- 1 clove garlic, finely chopped
- 2 tablespoons lime juice
- 2 med ripe tomatoes, chopped, seeded
- 1/4 teaspoon salt
- 1 avocado, chopped
- 1/4 teaspoon black pepper
SWEET AND SPICY GRILLED CHEESE SANDWICHES
By grinder
Heat oil in a nonstick skillet over med-high heat
- 2 teaspoons canola oil
- 1 large red onion, fine dice
- Salt and fresh ground black pepper
- 3 oz. sharp Cheddar, thin slice, divided
- 8 slices whole-wheat bread
- 3 oz. pepper Jack cheese, thin slice, divided
- 1 lg. beefsteak or hothouse tomatoes, sliced
- Cooking spray
SUMMERTIME SWEET POTATO SALAD {sb}
By grinder
Yogurt and red-wine vinegar make a smooth and tasty dressing for this easy picnic dish
- 2 medium sweet potatoes {1.5 lb} 1” cubes
- 1/3 cup nonfat yogurt {2.75oz}
- 1 small red bell pepper, diced
- 2 scallions, thinly sliced
- 3 tablespoons chopped fresh basil
- 1 teaspoon red wine vinegar
- 1/8 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
SALMON SALAD {barefoot contessa}
By grinder
Break salmon into very large flakes, removing any skin and bones and place in a bowl
- 2 lbs. cooked salmon, chilled
- 1 cup small-diced celery
- 1/2 cup small-diced red onion
- 2 tablespoons minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons raspberry vinegar
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
BUFFALO CHICKEN DIP {foodtv}
By grinder
Preheat oven to 350°F. In a 9” deep-dish pie plate, add the cream cheese and stir with a fork until smooth
- 8 oz. cream cheese, softened
- 2 oz. mozzarella cheese, shredded
- 1/2 cup blue cheese dressing
- 2 {9.75oz} cans chicken in water, drained
- 1/2 cup hot sauce
- Crackers, chips, and/or veggies, for dipping
- 1/2 cup crumbled blue cheese {2oz}