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Recipes
JALAPENO TUNA BURGERS
By grinder
Combine tuna, breadcrumbs, onion, mayonnaise, chilies in a medium bowl
- 2 {5-6oz} cans chunk light tuna, drained
- 1/2 cup coarse dry Italian, WW or panko breadcrumbs
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons chopped green chilies
- 1/4 onion, fine diced
- 1 teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 4 hamburger buns, toasted
SKINNY-MINI MEXICAN MEATBALL TOSTADA APPETIZERS
By grinder
Preheat oven to 425°F. Coat a baking pan with nonstick spray
- 1 egg
- 1 cup onions, finely chopped
- 1/4 cup cornmeal
- 1 {1oz} package Lawry’s taco seasoning
- 2 tablespoons salsa
- 1 lb. extra lean ground beef or turkey
CHERRY ALMOND CHOCOLATE CLUSTER {ellie kreiger}
By grinder
In a medium bowl, toss together the almonds and cherries
- 1 c. ground almonds, toasted in a dry skillet over
- a med-high flame until fragrant, stirring frequently, 3-5 min and coarsely chopped
- 1/2 cup cherries, dried tart, coarsely chopped
- 6 oz dark chocolate, 72% cacao, fine chop
SALMON TERIYAKI {sara secrets}
By grinder
In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about ½ cup and ...
- Teriyaki Sauce:
- 1/3 cup soy sauce
- 2 Tbsp. mirin or dry Sherry
- 2.5 tablespoons cider vinegar
- 2 tablespoons sugar
- 1.5 Tbsp. chopped fresh ginger
- 2 {1/2” thick} salmon steaks
ITALIAN SALAD DRESSING
By grinder
Add all of the ingredients to a salad shaker, mason jar or other container
- 1/3 cup olive oil
- 3.5 tablespoons vinegar
- 2 tablespoons grated Romano cheese
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
POPPY SEED DRESSING
By grinder
Make the most of your garden-fresh fruit and vegetables with this delicious dressing from Melinda Peters **Servi...
- 1-1.5 cups sugar
- 1 Tbsp. regular mustard powder
- 1 teaspoon shallot salt
- 2/3 cup white vinegar
- 3 Tbsp. minced white onions
- 2 cups canola oil
- 4 Tbsp. whole blue poppy seeds
BALSAMIC VINAIGRETTE***** {sb}
By grinder
HOW TO MAKE A VINAIGRETTE: If you're following the South Beach Diet, chances are you're eating a lot of delicio...
- 1 cup olive oil {7.5oz}
- 1/3 cup balsamic vinegar {3oz}
- 3/4 teaspoon dry thyme
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon dry basil
EASTER DEVILED EGGS
By grinder
Remove shells and slice each egg in half
- 10 hard-boiled eggs
- Food coloring
- 1 teaspoon vinegar for each color you are using
- Water
- 3/4 cup mayonnaise or Miracle Whip or half of each
- 1 teaspoon mustard
- 1 teaspoon dried minced onion
- 2 teaspoons pickle relish
SPICY LEMON EDAMAME {sb}
By grinder
Frozen edamame in the pod are easy to find in most supermarkets these days
- 3 large garlic cloves, smashed
- 2 teaspoons coarse sea salt
- 2 large strips lemon zest, thin slivers
- 1/2 teaspoon red pepper flakes
- 16 oz. frozen edamame in the pod
- 2 teaspoons fresh lemon juice
WHEAT BELLY PIZZA CRUST
By grinder
In a food processor, pulse mozzarella until it becomes granular in size
- 1.5 cups shredded mozzarella cheese {6oz}
- 1.5 cups ground almonds {5-1/8oz}
- 1/4 cup garbanzo bean {chickpea} flour
- 1/4 ground golden flaxseed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1/4 cup extra-virgin olive oil {1.75oz}
- 1/2 cup water