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Recipes
FUSILLI WITH HERBED RICOTTA AND GRAPE TOMATOES {good housekeeping}
By grinder
Calories 440/ Total Fat 8g/ Saturated Fat 4g/ Cholesterol 24mg /Sodium 295mg /Total Carbohydrate 71g /Dietary Fiber
- Salt
- 1 cup part-skim ricotta cheese {248g}
- 1 Tbsp.fresh oregano leaves, chopped
- 1 oz.+ grated Pecorino Romano cheese
- 1/4 c. {packed} fresh basil leaves, chopped
- 12 oz. fusilli or corkscrew pasta
- 1 pint {2 c.} grape tomatoes
TRIPLE LAYER PARTY PIE
By grinder
In medium bowl combine butterscotch pudding mix with ⅔ cup powdered milk and 1¼ cups water
- 1 {9”} Oreo crust
- 1 small pkg. SF instant butterscotch pudding
- 1-1/3 cup nonfat dry milk powder
- 2.5 cups water
- 1 small pkg. SF instant chocolate pudding
- 1/2 cup cool whip lite
- 1/2 oz. chopped pecans
- 1/4 oz. mini chocolate chips
SKINNY SHAKE
By grinder
Taste Like A Wendy’s Frosty
- 3/4 cup Almond Milk
- 15 ice cubes
- 1/2 teaspoon Vanilla
- 1-2 tablespoons unsweetened Cocoa powder
- 1/3 of a Banana
CRISP TUNA BURGERS
By grinder
Mix all ingredients together and shape into 2-3 patties
- 1 can tuna
- 1/2 cup celery, chopped
- 3 tablespoons dried onion
- 1 egg, beaten
- Salt and pepper
- 2 tablespoons mayonnaise
WHOLE FOOD PROTEIN SHAKE
By grinder
Dr
- 1/2 cup frozen wild blueberries
- 1/2 cup frozen cranberries
- 1/4 lemon with rind {optional}
- 1 tablespoon almond butter
- 1 tablespoon pumpkin seeds
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- 2 walnuts
- 1/4 avocado
- 1/2 tablespoon coconut butter
- 1/2 cup unsweetened almond milk
- 1/2 cup water or almond milk
LIGHTER SOUTHERN DEVILED EGGS {bobby deen}
By grinder
Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high-heat
- 12 large eggs
- 1/4 cup plain nonfat Greek yogurt {2.25oz}
- 1/4 cup chopped sour pickles
- 2 tablespoons mayonnaise {30g}
- 2 teaspoons Dijon mustard
- 1/4-1/2 teaspoon cayenne pepper
- 1/4-1/2 teaspoon paprika spice blend, Paula Deen's
- 1 Tbsp. smoked paprika brine from pickled okra, opt, such as Rick's Picks Smokra
- 3 Tbsp. sliced pickled okra, for garnish, such as Rick's Picks Smokra
GUACAMOLE {barefoot contessa}
By grinder
Cut avocados in half, remove pits and scoop flesh out of their shells into a large bowl
- 4 ripe Hass avocados
- 3 Tbsp. fresh lemon juice {1 lemon}
- 8 dashes hot sauce {Tabasco}
- 1/2 cup small-diced red onion
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 medium tomato, seed, small-dice
GARLIC SPAGHETTI
By grinder
In a small saucepan, cook garlic in the olive oil for 30 minutes on low heat
- 9 cloves garlic, minced
- Salt and fresh ground black pepper
- 1/2 cup olive oil (3.75oz)
- 1 lb. spaghetti, cooked al dente
- 6 tablespoons butter
- 2 tablespoons chopped fresh basil
- 1 can crushed tomatoes
- Grated Parmesan, for garnish
MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD {paula deen}
By grinder
- Mini Phyllo Cups:
- 1 lb.shrimp, cook, peel, fine dice
- 1/2 cup finely diced celery {2.5oz}
- 1 tablespoon minced green onion
- 1.5 Tbsp. fresh lemon juice
- 1/2 cup mayonnaise {4oz}
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package frozen mini phyllo shells, thawed
- 1 stick butter
- 2 cloves garlic, minced
- 8 sheets phyllo dough
- 4 tablespoons grated Parmesan {1oz}
- 2 tablespoons fresh chopped parsley leaves
GRILLED HERBED SALMON {taste of home}
By grinder
In a sauce pan; combine first 9 ingredients
- 1/2 cup butter
- 1/3 cup lemon juice {2.75oz}
- 2 tablespoons minced parsley
- 1.5 teaspoons soy sauce
- 1.5 teaspoons Worcestershire
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 salmon filet {2.5 lb}