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Recipes
TAGHARINI {mom}
By grinder
~Cut recipe in half for 9x13” pan~
- 2 lb. burger
- 8 oz. wide noodles
- 1 small can ripe olives, chopped
- 2 cloves garlic, chopped
- 2 small onions, chopped
- 1 can whole kernel corn
- 1 {28oz} can tomatoes
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1 lb. shredded cheddar cheese,
- save some for the top
- Red pepper flakes
- Salt and pepper
CRAB RANGOON {taste of home}
By grinder
*NUTRITION FACTS: 2 APPETIZERS = 83 calories/3g fat/2g sat fat/19mg cholesterol 248mg sodium/10g carbohydrate/trac...
- 3 oz. cream cheese, softened
- 1/8 teaspoon garlic salt
- 1/8 teaspoon Worcestershire
- 3.53 oz. premium crab meat, drained
- 1 green onion, chopped
- 14 wonton wrappers
SMOKED SALMON SPREAD
By grinder
Smoked Salmon Spread Move over cream cheese
- 8 oz. plain non-fat Greek yogurt
- 2 oz. low fat cream cheese
- 4 oz. fine chop smoked salmon
- 1/3 cup finely chopped red onion (1.5oz)
- 1 tablespoon prepared horseradish
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped chives
OLIVE CHICKEN SALAD PITA {biggest loser}
By grinder
Chef Devin Alexander says: Olives are a good source of vitamin E and contain beneficial fats
- 4 oz. lean natural grilled chicken breast, small cubes
- 1 tablespoon all-natural olive tapenade
- 1 {7"} all-natural WW pita pocket {look for one with less than 2g fat and 240 milligrams of sodium plus a few grams of fiber per pita}
- >Handful of baby mixed green lettuce leaves, or more to taste
- 2 (1/8"-thick) large tomato slices
TEXAS CAVIAR {penzey's}
By grinder
SERVING SIZE 1 c.{186G}; Cal 200/Cal from fat 50/Total fat 6g/Chol 0mg/Sod 410mg/Carb31g/Fiber 8g/Protein 9g
- Salad:
- 1 can red kidney beans
- 1 can garbanzo beans
- 1 can white northern beans
- 1 can black beans
- 1 onion, finely chopped
- 1 lb. corn, cooked or grilled, chilled, 4-6 ears or roughly 3 cups frozen or canned work fine
- 1 small bunch fresh cilantro, chopped
- Dressing:
- 1/4 cup olive oil
- 1/2 teaspoon salt, or to taste
- 3 tablespoons balsamic vinegar
- 1/2 lime, juiced {1-2 T.}
- 1 tsp. med-hot chili powder or Cajun powder
SHERRY VINAIGRETTE {bobby flay}
By grinder
Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl
- 1/4 cup sherry vinegar {2oz}
- 2 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup olive oil {3.75oz}
SWEETENED CONDENSED MILK {janine}
By grinder
Combine all ingredients. Heat to boiling
- 3/4 cup sugar {splenda}
- 1/2 cup water
- 1-1/8 cups powdered milk
CARROT FRIES
By grinder
Preheat oven to 425°F. Cut each baby carrot in half
- 3/4 lb. Grimmway Farms baby carrots
- 4 teaspoons olive oil
- 8 small sage leaves {optional}
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
STRAWBERRY DAIQUIRI {hungry girl}
By grinder
PER SERVING: 121 calories/0g fat/10mg sodium/4g carbs/0
- 1 pkt. SF strawberry powdered drink mix {1 t.}
- 1.5 oz. white rum
- 1/2 oz. lime juice
- 3 frozen unsweetened strawberries, slightly thawed
- 1 cup crushed ice {about 5-8 ice cubes}
- Fresh strawberries, for serving, optional
- Fat-free whipped topping, optional
CRUSTLESS CRAB QUICHE
By grinder
Preheat oven to 400°F
- 4 oz. thawed, thoroughly drained frozen crabmeat, flaked
- 4 oz. shredded cheddar cheese
- 1/2 cup chopped green onions
- 4 eggs or eggbeaters
- 1 cup evaporated skimmed milk {8.5oz}
- 1/2 teaspoon each salt and powered mustard
- 1/8 teaspoon pepper
- 1 dash Paprika