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Recipes
SPINACH POPPERS {aarp}
By grinder
AARP
- 1 can artichoke hearts, drain, chop
- 15 oz. chopped spinach, thaw, drain
- 1 cup part-skim ricotta cheese {10oz}
- 2 eggs, beaten
- 1 garlic clove, minced
- 1/4 cup red onion, minced
- 1/2 teaspoon fresh oregano, minced
- 1/4 cup shredded mozzarella cheese {1oz}
- Fresh ground pepper and salt to taste
- Nonstick cooking spray
STRAWBERRY DESSERT (mom)
By grinder
Defrost strawberries, saving the juice to make the gelatin
- 1 small box frozen strawberries
- 8 ounces cream cheese
- 1 large box strawberry gelatin
- 1/2 cup chopped pecans (4oz)
GRILLED GREEK CHICKEN {5 ingred fix}
By grinder
In a medium bowl, whisk together oil, oregano leaves, garlic, lemon juice, salt and pepper to taste
- 1/2 cup extra-virgin olive oil {3.75oz}
- 1-2 lemons, juice of
- 1 bunch fresh oregano, leaves picked
- Kosher salt and fresh cracked black pepper
- 4 cloves garlic, finely minced
- 1 whole organic chicken, quartered
ROSEMARY INFUSED OLIVE OIL {giada}
By grinder
Combine oil and rosemary in a heavy small saucepan
- 1 cup olive oil {7.5oz}
- 5-6 rosemary sprigs
MACARONI AND BEEF
By grinder
Brown burger and onion in large skillet, drain fat
- 1/2 lb. burger
- 1.5 cup water
- 1 small onion, chopped
- 1 cup tomato sauce {9oz}
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 cup uncooked macaroni
- 1/3 cup ketchup {3.5oz}
- 1 {7oz} can kernel corn
- 1 tablespoon brown sugar {.5oz}
- 1/2 teaspoon salt
CHICKEN TACO CASSEROLE
By grinder
Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray
- 12 oz. chicken breast strips for stir-frying
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons canola oil
- 1 medium onion, halved, thinly sliced
- 3/4 cup chopped red or green sweet pepper {1 medium}
- 10 oz. frozen chopped spinach, thawed, squeezed dry
- 1.5 cups salsa
- 4 {6”} corn tortillas, coarsely torn
- 3 oz. Monterey Jack cheese, shredded
- 1/2 cup cherry tomatoes, quartered or chopped {optional}
- 1/2 of an avocado, halved, seeded, peeled, chopped {optional}
- Corn chips, baked tortilla chips, or broken taco shells {optional}
SPICY ASIAN CHICKEN AND NOODLE CASSEROLE
By grinder
4-1½ cupSERVINGS
- 2/3 cup Thai peanut sauce
- 2/3 cup chicken broth
- 3 tablespoons peanut butter
- 1 lb. frozen broccoli stir-fry vegetables
- 7.31 oz. refrigerated cooked stir-fry noodles, separated
- 2 {6oz} pkg. refrigerated grilled chicken breast strips
- 1/4 cup chow mein noodles
- 1/4 cup chopped peanuts {1oz}
OLD-FASHIONED BREAKFAST SAUSAGE {biggest loser}
By grinder
Toast or fruit is not enough for breakfast
- 1 lb. tenderloin {or very lean ground pork}
- 1 teaspoon agave nectar
- 3 tablespoon finely grated onion
- 3/4 teaspoon salt
- 1 teaspoon dried sage
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
BLACK-EYED PEA SALAD {mom}
By grinder
Drain artichokes, reserving ¼ cup liquid; chop and set aside
- 1 {7.5oz} jar marinated quartered artichoke hearts
- 1 cup uncooked tricolor spiral pasta
- 1 can black-eyed peas, rinse, drain
- 4 slices provolone cheese, thin strips
- 1/2 cup chopped green pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup thin sliced red onion
- 1/2 cup sliced pepperoni, thin strips
- 1/2 cup mayonnaise {4oz}
- 1/4 cup Italian salad dressing
CAESAR SALAD WITH "CRUSTY" CROUTONS {5 ingred fix}
By grinder
Put ¼ cup of oil in a medium skillet over med-high heat and heat until hot but not smoking
- 1/2 c. garlic-olive oil, divided + {3.75oz}
- 2 oz. grated Parmesan, divided +
- 4 oz. frozen pizza crust, thawed
- 1/2 lemon, juiced
- 1 medium head romaine, chopped, rinsed, dried
- Kosher salt and freshly ground black pepper