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Recipes
ITALIAN CHOPPED SALAD {country cook}
By grinder
Get water boiling so you can cook pasta
- Dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tbsp. honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian Seasoning
- 2 cloves garlic, minced
- Salt and pepper
- Salad:
- 1 cup ditalini pasta
- 3-4 cups chopped romaine lettuce hearts
- 1 cup grape tomatoes, halved
- 1 cup cubed salami or pepperoni
- 1 cup mozzarella, into 1” cubes
- 1 cup cucumber, sliced
- 1/2 cup green onions, sliced
- 1/2 cup mini pepperoni {optional}
- 1 {7.5oz} jar marinated artichoke hearts, drained, chopped
- 2 cups Tyson Grilled & Ready chicken breast strips
- Additional Optional Add-Ins:
- Olives, pepperoncini peppers, red onions
HEALTHY GREEK YOGURT CHICKEN SALAD
By grinder
Shred an entire rotisserie chicken into mixing bowl
- Optional Add-Ins:
- 1 rotisserie chicken {2 cooked chicken breasts}
- 1/2 granny smith apple
- 2 stalks of celery
- 1/2 cup dried cranberries
- 2 tablespoons chopped almonds
- 1/4 cup diced onion
- 1/4 cup plain Greek yogurt
- 1 pinch Salt and Pepper
- 1 squeeze of lemon or lime juice
- Sliced grapes, pinch of garlic powder
FLAT BELLY SMOOTHIE
By grinder
Key Ingredient
- 3 oz. vanilla nonfat Greek yogurt
- 1 tablespoon almond butter
- 1/2 cup frozen blueberries
- 1/2 cup frozen pineapple
- 1 cup kale
- 3/4 cup water
CHEESY PORK ENCHILADAS {neelys}
By grinder
Preheat oven to 325°F
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon fresh ground black pepper
- 2.5 lbs. boneless pork butt, 3” chunks
- 3 cups salsa verde
- 1 cup low-sodium chicken broth
- 4 cloves garlic, peeled, smashed
- 1 medium onion, quartered
- 8.5 oz. light sour cream +
- 10 medium flour tortillas
- 8 oz. shredded Monterey Jack cheese
- Fresh cilantro, for serving, opt.
K.C. CLASSIC BBQ SAUCE
By grinder
- 1/2-3/4 cup agave nectar {168g-252g}
- 1/4 teaspoon ground mace
- 1-2 tablespoons ground black pepper
- 1 cup distilled vinegar
- 1 oz. chili con carne
- 1/4 cup molasses {2.75oz}
- 2 teaspoon dry mustard
- 1/4 cup water
- 1 teaspoon powdered ginger
- 32 oz. no-sugar added ketchup
- 1/2 teaspoon ground allspice
- 1-3 teaspoons liquid smoke
- 1/4 teaspoon cayenne pepper
MARINATED FRESH VEGETABLE SALAD
By grinder
In a large serving bowl, combine vegetables
- Dressing:
- 2 cups sliced celery
- 2 cups thinly sliced cauliflower
- 2 cups halved cherry tomatoes
- 2 cups thinly sliced carrots
- 2 cups sliced cucumber
- 1 medium onion, thinly sliced and separated into rings
- 3/4 cup olive oil
- 1/2 cup minced fresh parsley
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
LEMON BASIL CHICKEN SALAD {paula deen}
By grinder
In a medium bowl, combine chicken, celery, basil and almonds
- 4 c. diced cooked chicken {20oz}
- 1 rib celery, minced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup slivered almonds {1oz}
- 1/2 cup sour cream {4.25oz}
- 1/2 cup mayonnaise {4oz}
- 1.5 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Gravy
By grinder
Savory gravy that could only taste better on a turkey
- 4 tablespoons butter
- 3 tablespoons flour
- 3 cups beef stock
- 3 tablespoons Worcestershire sauce
- Coarse black pepper
- 1 egg yolk, lightly beaten
ROAST TURKEY BREAST {mad hungry}
By grinder
No matter how you slice it, this turkey can be used in a variety of ways
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons coarse salt
- 1 teaspoon fresh ground white pepper
- 1 bone-in, skin-on turkey breast half {2.5lb}
FLUFFY OMELET WITH MUSHROOM FILLING {atk}
By grinder
FILLING: Heat oil in 12” nonstick skillet over med-high heat until shimmering
- Mushroom Filling:
- 1 teaspoon olive oil
- 1 shallot, sliced thin
- 4 oz. white or cremini mushrooms, trimmed, chopped
- Salt and pepper
- 1 teaspoon balsamic vinegar
- Omelet:
- 4 large eggs, separated
- 1 tablespoon unsalted butter, melted + 1 more tablespoon
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar*
- 1 oz. Parmesan cheese, grated