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Recipes
SALISBURY STEAK WITH SHIITAKE MUSHROOM GRAVY {bobby deen}
By grinder
PER SERVING: 316 Cal/36g Protein/11g Tot Fat/4g Sat Fat/5g Mono Fat/19g Carb/3g Fiber 2g Sugar/33mg Calcium/5mg
- 1 lb. extra-lean ground beef {5% or less fat}
- 1/2 teaspoon salt
- 2 slices light WW sandwich bread, small pieces
- 1 onion, finely chopped
- 2 teaspoons olive oil
- 8 oz. shiitake mushrooms, stemmed, sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 teaspoon Worcestershire
SESAME HONEY CHICKEN
By grinder
Don’t let the fat content scare you, about 98% of the fat comes from sesame seeds
- 5 {8oz} large BS chicken breasts
- 1/4 cup roasted sesame seeds
- 1/4 cup honey {3oz}
- 3/4 cup low sodium chicken broth, no sugar added.
HOT DOG SAUCE OR SLOPPY JOES
By grinder
We Put This On Brats, Hot Dogs, Nachos And Tortillas
- 1 lb. ground beef
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1/2 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Dijon mustard
- 1/4 cup yellow mustard
- 1 teaspoon celery seeds
- 2 tablespoons white vinegar
- 3-4 drops hot sauce or more
- 1/2 cup ketchup
TWISTED WILLOW TARTAR SAUCE
By grinder
Place all ingredients in a bowl and mix well
- 2 cups mayonnaise
- 1/2 teaspoon sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated yellow onion
- 1 tablespoon finely diced red pepper
- 1/4 cup sweet pickle relish
- 1 Pinch of cayenne pepper
- A few grinds of fresh black pepper
PALEO SANDWICH BREAD
By grinder
Preheat oven to 350°F. In a large bowl, mix almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and ar...
- 2 cups almond flour {224g}
- 1/3 cup + 1 tablespoon flaxseed meal {37g}
- 1 teaspoon whole flaxseed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup arrowroot powder {64g}
- 6 tablespoons butter {3oz} {or coconut oil}
- 4 eggs
- 1 teaspoon apple cider vinegar
- 1/2 cup plain Greek yogurt {113.5g} {or *coconut cream}
COCOA SNOWFLAKES
By grinder
In a medium bowl, sift flour, baking powder and salt, set aside
- 1 cup all purpose flour {5oz}
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter {2.5oz}
- 6 Tbsp. natural cocoa powder {1oz/30g}
- 1 cup sugar {7oz}
- 1 teaspoon vanilla extract
- 2 extra-large eggs
- 1 cup fine chopped nuts {4oz/opt}
- 1/2 cup powdered sugar {for rolling}
TRIPLE CHOCOLATE CHOCOLATE CHIP
By grinder
1 serving: 45 calories1.4 g fat/2 g protein/9 g carbohydrates/0mg cholesterol/2 g fiber/32 mg sodium
- 1/2 teaspoon vanilla extract
- 1/3 c. unsweetened cocoa powder, sifted {1oz}
- 1 c. canned white cannellini beans, rinse, drain
- 2 tablespoons light agave syrup {42g}
- 3 large egg whites
- 1.5 cups granulated splenda
- 1/4 cup dark chocolate-covered cacao nibs
- 1/4 cup mini chocolate chips
CREAMY LATIN PASTA SALAD {simply delisioso}
By grinder
Bring a large pot of salted water to a boil
- 1 lb. rotini pasta
- 1/2 cup evaporated milk {4oz}
- 1/4 cup extra-virgin olive oil {1.75oz}
- 4 oz. crumbled feta or queso blanco
- 1/2 cup fresh cilantro leaves
- 1 lime, juiced
- Salt and freshly ground black pepper
- 1 cup finely diced ham
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 1/2 small red onion, thin slice
- 1/2 cup peeled, chopped jicama
- 1/2 cup pimento stuffed olives
PARTY POTATOES {vickie davis}
By grinder
Mix and put in a 9x13” pan, bake at 350°F until bubbly and brown
- 1 bag frozen cubed potatoes
- 1 can cream of chicken soup
- 16 oz. sour cream
- 1 stick butter, melted
- 1 medium onion, diced
- 1 jar of Hormel bacon
- 16 oz. shredded cheddar cheese
- Salt and pepper
EGGPLANT GRATIN {barefoot contessa}
By grinder
Preheat oven to 400°F. Heat about 1/8” of olive oil in a very large frying pan over med-heat
- Good olive oil, for frying
- 3/4 lb. eggplant, unpeeled, sliced 1/2” thick
- 1/4 cup ricotta cheese
- 1 extra-large egg
- 1/4 cup half-and-half
- 1/2 cup + 2 Tbsp. fresh grated Parmesan
- Kosher salt
- Freshly ground black pepper
- 1/2 cup good bottled marinara sauce