Grinder's profile page
Recipes
SALAD DRESSING {dr. oz}
By grinder
Mix Well
- 1/3 cup Olive Oil {2.5oz}
- 3 tablespoons Balsamic Vinegar
- 2 teaspoons Dijon Mustard
CRANBERRY CRISP PIE
By grinder
Preheat oven to 325ºF and spray a 10”deep dish pie pan with oil spray
- Faux Vanilla Ice Cream:
- 12 oz. fresh cranberries, rinsed, patted dry
- 2/3 cup + 1/2 cup Splenda
- 1/2 cup chopped walnuts
- 1 large egg {or 2 egg whites}
- 1/2 cup almond flour
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1/2 cup Splenda
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk ricotta cheese
CHICKEN WITH BALSAMIC VINEGAR-SWEET ONION {WW}
By grinder
The sweet onions balance the acidity of the vinegar sauce
- 3 tablespoons flour
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb. uncooked BS chicken breasts
- 2 teaspoons olive oil
- 1 small Vidalia onion, halfed lengthwise, thin sliced
- 1 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon thyme, or less to taste
- 2 teaspoons margarine
BASIL MAYONNAISE {barefoot contessa}
By grinder
Whisk all together until well combined
- 1 cup mayonnaise {8oz}
- 10-15 chopped basil leaves
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon good olive oil
- 1 teaspoon kosher salt
HALIBUT WITH BALSAMIC GLAZE {giada}
By grinder
Whisk vinegar, honey, oil and garlic in a bowl
- 1/2 cup balsamic vinegar {4oz}
- 2-3 tablespoons honey
- 3 tablespoons olive oil {1.5oz}
- 2 garlic cloves, minced
- 4 {6oz} halibut fillets
- Nonstick cooking spray
JANINE’S PUB PARTY MIX
By grinder
Preheat oven to 250°F. In large roasting pan, mix dry ingredient until combined
- 8 cups pub mix
- 2 cups mixed nuts
- 2 cups Cheetos
- 2 cups Cheez-its
- 8 tablespoons butter
- 8 tablespoons Worcestershire
- 1-2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
BUFFALO CHICKEN BITES {sb}
By grinder
Melt margarine in a medium nonstick saucepan
- Blue Cheese Dipping Sauce:
- 3 Tbsp. trans-fat-free margarine
- 2 Tbsp. hot pepper sauce, or more
- 1 teaspoon canola oil
- 3 {6oz} BS chicken breasts, 1"cubes
- 1/4 teaspoon salt
- 1/8 tsp. fresh ground black pepper
- 3 celery stalks, 1" pieces
- 2 Tbsp. crumbled blue cheese
- 1/4 cup low-fat sour cream {2.25oz}
- 2 tablespoons mayonnaise {.5oz}
- 1 teaspoon fresh lemon juice
- 1 teaspoon red wine vinegar
- Hot pepper sauce
VEGGIE FRITTATA WITH TURKEY BACON
By grinder
Heat oven to 350°F. Mist 12 muffin cups with cooking spray
- 1 {8oz} package Jennie-O Uncured Turkey Bacon
- 1 tablespoon canola oil
- 1/2 cup finely chopped red pepper
- 1/2 cup finely chopped green pepper
- 1 cup thinly sliced mushrooms
- 1 cup finely chopped asparagus
- 2 cups egg substitute or 8 eggs
- 1/4 cup milk
- 1 tablespoon chopped fresh parsley
- 1 cup shredded low-fat Swiss cheese
- 1/3 cup thinly sliced green onions
CARMEL APPLE MONKEY BREAD
By grinder
Preheat oven to 350°F. Grease a bundt pan
- Apple Seasoning:
- 2 cans Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
- 2 cups Granny Smith apples, 1/2" pieces, divided
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Caramel Sauce:
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 1/4 cup heavy whipping cream
- 4 tablespoons butter, melted
- 1 cup brown sugar
CREAMY AMBROSIA {country cook}
By grinder
In a medium bowl, combine whipped topping and sour cream
- 1 {8oz} tub cool whip, thawed
- 1 cup sour cream
- 1 {20oz} can pineapple tidbits, drained well
- 1 {15oz} can mandarin orange segments, drained well
- 1 cup red or green seedless grapes, sliced in half
- 1.5 cups sweetened coconut flakes
- 1.5 cups mini marshmallows
- 1 {10oz} jar maraschino cherry halves, drained very well {optional}
- 1/2 cup chopped pecans {optional}