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Recipes
CHICKEN-POMEGRANATE STEW
By grinder
In a small saucepan over med-heat, add 1 tablespoon of olive oil and the ground walnuts
- 2 tablespoons Extra Virgin Olive Oil, divided
- 1 cup Walnuts, toasted and ground
- 2 cups Water
- 3 tablespoons Pomegranate Molasses
- 6 BS Chicken Thighs
- 1 Yellow Onion, diced
- 1/2 teaspoon Turmeric
- 1 pinch Saffron {bloomed in 2 tablespoons hot water}
- Salt and Freshly Ground Pepper
- 1/4 cup Mint Leaves, for garnish
- 1/4 cup Pomegranate Seeds, to garnish
- Greek Yogurt, to garnish
- Cooked Brown Basmati Rice, to serve
HOISIN-GARLIC MUSHROOMS
By grinder
PER SERVING: Calories 43/Protein 3g/Carb 9g/Fat 1g/Fiber 1g/Sodium 211mg Percent Daily Values are based on a 2,000
- 1/2 cup bottled hoisin sauce
- 1/4 cup water
- 2 tablespoons bottled minced garlic
- 1/4-1/2 teaspoon crushed red pepper
- 24 oz. whole fresh button mushrooms, trimmed
GRILLED VEGETABLE PANINI {sandra lee}
By grinder
Preheat a grill pan over med-heat
- 1 med-eggplant, sliced on the bias, 1/4” strips
- 1 med-onion, sliced into 1/4” rounds
- 1 green bell pepper, sliced in 8 pieces
- 1 med-yellow squash, sliced on the bias, 1/4” strips
- 1/2 cup canola oil
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/4 cup red wine vinegar
- Salt and fresh ground black pepper
- 1/4 cup green olives, finely chopped
- 1/2 cup shredded mozzarella
- 1 French baguette
SAVANNAH BOW TIES {paula deen}
By grinder
Let pastry stand at room temperature 20-40 minutes or until easy to roll
- Bow ties:
- 1 sheet frozen puff pastry
- 1/2 cup almond paste {156g}
- 1 egg yolk, white reserved
- 1/4 cup packed brown sugar {2oz}
- 2 teaspoons milk
- 1 egg white
- Sugar, for sprinkling
INSTANT STRAWBERRY ICE CREAM
By grinder
If your strawberries are large you may want to cut them in half
- 2 cups Frozen Strawberries
- 1 cup Ricotta Cheese
- 1/4 cup Splenda
- 1 tablespoon Vanilla Extract
ZUCCHINI PARMESAN CRISPS {ellie krieger}
By grinder
SERVING SIZE,½ CUP Cal 105/Total Fat 6g/Sat Fat 2g/Mono Fat 2g/Protein 5g/Carb 8
- Cooking spray
- 1/4 cup plain dry bread crumbs {1.5oz}
- 2 medium zucchini {1 lb. total}
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1/4 cup fresh grated Parmesan {.75oz}
VEGGIE PASTA SALAD {penzeys}
By grinder
This is a light version of a pasta salad, no mayonnaise here
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lemon juice {1 lemon}
- 1/4 teaspoon Granulated Garlic
- 1/4 teaspoon ground black pepper
- 4 oz. thin spaghetti, cook, rinse, drain
- 1 carrot coarsely shredded
- 12 cherry or grape tomatoes, quartered
- 1 small head broccoli, bite size pieces
- 4 oz. raw mushrooms, sliced
- 2 Tbsp.Sesame Seeds, toasted {see note}
CHEESY TURKEY ENCHILADAS WITH TOMATILLO SALSA AND CILANTRO
By grinder
In this country, dishes of Mexican origin have a reputation for being fat-laden and bad for you
- 12 oz. ground turkey breast
- 4 {9"} low-carb tortillas
- 2/3 cup FF spicy black bean dip
- Salt
- Freshly ground black pepper
- 1 {12oz} jar tomatillo salsa, such as Ortega
- 1 cup low-fat Mexican cheese blend
- 1 cup shredded low-fat mozzarella cheese
- 1/2 cup chopped fresh cilantro
HOT PASTA SALAD
By grinder
Cook pasta in dutch oven while you stir fry the fresh vegetables in light oil
- Fresh cooked salmon or chicken chunks
- Corkscrew pasta
- Zucchini
- Broccoli
- Onion
- Mushrooms
- Fresh Tomato
- Diced Monterey Jack Cheese
- Fantastico Salad Dressing
- Grated Parmesan Cheese
REESE'S PEANUT BUTTER BARS
By grinder
In a medium bowl, mix together melted butter, graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter...
- 1 cup butter melted
- 2 cups graham cracker crumbs {7oz}
- 2 cups confectioners’ sugar {8oz}
- 1 cup + 4 tablespoons peanut butter {10oz/3oz}
- 1.5 cups semisweet chocolate chips {9oz}