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Recipes

One Pot Tuna Casserole

One Pot Tuna Casserole

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Directions Bring a large pot of lightly salted water to a boil

  • 1 (16 ounce) package egg noodles
  • 1 (10 ounce) package frozen green peas, thawed
  • 1/4 cup butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained
  • 1/4 cup milk
  • 1 cup shredded Cheddar cheese
0/5 (0 Votes)

Orange-Glazed Shrimp

Orange-Glazed Shrimp

By

First posted by Lori K

  • 1 1/2 cups fresh orange juice
  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons finely grated orange zest
  • 1/4 cup extra-virgin olive oil
  • 2 pounds large shrimp, shelled and deveined
  • Kosher salt
  • Freshly ground pepper
  • Chopped parsley, for garnish
  • Steamed rice, for serving
5/5 (1 Votes)

Pizza Bombs

Pizza Bombs

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Preheat the oven to 375ºF

  • 1 can (16.3 ounce) Pillsbury™ Grands!™ refrigerated biscuits
  • 2 cups Muir Glen™ organic tomato basil pasta sauce
  • 8 ounces shredded mozzarella cheese
  • 4 ounces shredded provolone cheese
  • 1/2 pound cooked ground Italian Sausage
  • 8 pepperoni slices
  • 1 jalapeño, sliced
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 Tablespoon dried oregano
  • Kosher salt
4.2/5 (11 Votes)

Lemon-Caper Sauce low cal

Lemon-Caper Sauce low cal

By

This is a light version of a bright sauce, easy to put together, and perfect for chicken, fish, and vegetables

  • 1 teaspoon coconut oil or olive oil
  • 1 clove garlic, minced
  • 1/3 cup low sodium chicken stock
  • Juice of 1 lemon
  • 1-1/2 tablespoons capers
  • 1 Tablespoon chopped fresh parsley
  • 1 small tomato, diced small
0/5 (0 Votes)

Blue Soy Smoothie

Blue Soy Smoothie

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Put all ingredients into blender and blend until smooth

  • 1 cup Silk Vanilla Soymilk
  • 1 cup frozen blueberries (they must be frozen)
  • 1/2 strawberries (fresh or frozen)
0/5 (0 Votes)

Coffee Cup Scramble

Coffee Cup Scramble

By

Coat a 12-ounce microwave-safe coffee mug with cooking spray

  • 2 eggs
  • cooking spray
  • 2 Tblsp milk
  • 2 Tblsp shredded cheddar
  • salt and pepper to taste
4.3/5 (16 Votes)

Shrimp & Corn Chowder

Shrimp & Corn Chowder

By

This corn chowder is made even better by adding shrimp

  • 2 tablespoons unsalted butter
  • 2 leeks (white and light green parts), chopped
  • 1 fennel bulb, chopped
  • Kosher salt and black pepper
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) bottle clam juice
  • 3 cups whole milk
  • 1 pound potatoes, peeled and cut into 1/2-inch pieces
  • 3/4 pound cooked peeled and deveined medium shrimp
  • 1 (10 ounce) package frozen corn
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh lemon juice
  • Bread, for serving (optional)
4.4/5 (75 Votes)

Roasted Brussel Sprouts

Roasted Brussel Sprouts

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Preheat oven to 400 degrees F (205 degrees C)

  • 1-1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.6/5 (29 Votes)

Kale Apple Smoothie

Kale Apple Smoothie

By

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender

  • 3/4 cup chopped kale, ribs and thick stems removed
  • 1 small stalk celery, chopped
  • 1/2 banana
  • 1/2 cup apple juice
  • 1/2 cup ice
  • 1 tablespoon fresh lemon juice
4.8/5 (6 Votes)

Couscouse with Carrots, Spinach, & Pistachios

Couscouse with Carrots, Spinach, & Pistachios

By

Prepare the couscous according to package directions

  • 1 cup couscous
  • 2 carrots, grated
  • 3 cups baby spinach
  • 1/4 cup chopped roasted pistachios
  • 1 tablespoon olive oil
  • kosher salt and black pepper
4.7/5 (9 Votes)