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Recipes
ONION BLUE CHEESE SAUCE {pioneer woman}
By grinder
Melt butter in a large skillet over med-high heat, sauté onions until golden brown, 7-8 minutes
- 1/2 stick softened butter
- 1 large yellow onion, sliced
- 1 cup heavy cream
- 1 dash salt and pepper
- 3-4 tablespoons Worcestershire sauce
- 3/4 cup crumbled blue cheese
ROASTED GARLIC-TOMATO SPREAD {mom}
By grinder
Bold flavors and a creamy consistency make this spread a crowd pleaser
- 2 whole garlic bulbs
- 8 oz. spreadable chive and onion cream cheese
- 3 teaspoons olive oil, divided
- 1/4 teaspoon Italian seasoning
- 3 plum tomatoes, quartered
- 1/4 teaspoon salt
HEAVENLY LEMON MOUSSE
By grinder
SOUTH BEACH/PHASE 1 Mousse is not hard to make, but you do have to watch carefully as it cooks since it thickens q
- 6 egg yolks
- 2 eggs
- 3/4 cup splenda
- 1 tablespoon lemon peel {1 large lemon}
- 1/2 cup fresh lemon juice {4.25oz./2 lemons}
- 1.5 cups light or fat-free cool whip
JANINE’S MIXED BERRY CRISP
By grinder
Per Serving:135 cal/2.5g fat,0 sat fat/28 carbs/6 fiber/15mg sod/2g protein
- Topping:
- 16 oz. frozen mixed berries, thaw slightly
- 6 tablespoons splenda
- 2.25 teaspoons cornstarch
- 6 tablespoons old fashioned oats {1-1/8 oz}
- 6 tablespoons splenda
- 1/2 teaspoon cinnamon
- 1/2 tablespoon smart balance {6.5g}
- 1/2 egg white {1.5 T.}
CREAMY MEXICAN DIP
By grinder
Here's a perfect party dip
- Garnish:
- 1 cup plain fat-free Greek yogurt
- 1/2 cup fat free salsa, hot chipotle variety suggested
- 1/2 medium avocado, diced
- 1/3 cup fresh cilantro, chopped
- 1/2 small red onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 medium avocado, diced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon chopped red onion
PEPPER BEAN SALAD {penzey's}
By grinder
SERVING SIZE: 5.2 oz. {148g} 130 Cal/40 Cal from Fat/4
- Salad:
- 1 can black beans, rinsed, drained
- 1 can kidney beans, rinsed, drained
- 1 can pinto beans, rinsed, drained
- 15 oz. super sweet frozen niblet corn or 2 c. fresh corn kernels
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, seeded, chopped
- 1 green bell pepper, seeded, chopped
- 2 jalapeño peppers, seeded, chopped
- Dressing:
- 1/2 cup chopped, fresh cilantro {or 2 T. dried}
- 1 teaspoon ground cumin
- 1 tablespoon Aleppo pepper
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sea salt
- 1/4 cup canola oil {1.75oz}
- 1/2 cup red wine vinegar {4oz}
- 2 limes, juice of {1/4-1/3 c.}
DAIRY QUEEN HOT CHOCOLATE MIX {mom westrick}
By grinder
Mix together and store in an airtight container
- 1 {6 qt.} box powdered milk
- 1 lb. nestle quick
- 1 cup powdered sugar {4oz}
- 6 oz. coffee creamer
SALMON LOAF
By grinder
Preheat oven to 350°F Flake salmon in a bowl, add bread, onion and butter; mix well
- 1 {15.5oz} can salmon
- 2 cups soft bread crumbs
- 1 tablespoon melted butter
- 1/2 cup chopped onion or more
- 1/2 cup milk {4.5oz}
- Salt and pepper
- 1 slightly beaten egg
HEALTHY NEW ENGLAND CLAM CHOWDER
By grinder
The best part about this Healthy New England Clam Chowder recipe from Rocky Barragan is that it replicates the dele...
- 2 cans clams with juice
- 1.5 cups almond milk
- 2 teaspoons quinoa flour
- 4 slices turkey bacon
- 12 ounces cauliflower
- 1/2 cup onion
- 1 pinch parsley
- Salt, to taste
- Black pepper, to taste
- Olive oil spray
MEXICAN TURKEY FRITTATA
By grinder
Heat oven to 350°F. Mist 12 muffin cups with cooking spray
- 1 {20oz} package Jennie-O Extra Lean Ground Turkey Breast
- 1/4 teaspoon cumin
- 1 tablespoon canola oil
- 1 green pepper, chopped
- 2 cups sliced small mushrooms
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 2 cups egg substitute or 8 eggs
- 1/4 cup milk
- 1/4 cup chopped fresh cilantro
- 1 cup shredded low-fat Mexican blend cheese
- 1/3 cup green onions