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    767 Recipes

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    5 Reviews |  By PaulaG

    This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.

    Recipe #174895

    1 Reviews |  By PaulaG

    Serve this over a mixed green salad with tomatoes, avocado and grape tomatoes. This is a great dressing to serve with at a southwestern cookout. The recipe is from Sabroso summer 2006 edition.

    Recipe #174823

    4 Reviews |  By PaulaG

    Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.

    Recipe #170520

    6 Reviews |  By PaulaG

    I am always looking for ways to add fiber to our diet. These muffins originally called for 1/2 white and 1/2 whole wheat flour. I made some adjustments and the end result were moist, fruit filled muffins. The recipe calls for cinnamon; however, for a true taste delight add 1/2 to 1 teaspoon of my Baking Spice Blend Mix Recipe #145505.

    Recipe #170459

    13 Reviews |  By PaulaG

    This recipe was printed on a package of fingerling potatoes. They are great when cooking out and perfect for the summer.

    Recipe #170353

    5 Reviews |  By PaulaG

    Salmon is high in protein and Omega-3 fatty acids content and to its overall low fat levels making it a healthier alternative as a sandwich filling. These are delicious alone or served with fresh vegetable sticks and dip.

    Recipe #169661

    4 Reviews |  By PaulaG

    This recipe is from a low fat cooking site. The original recipe calls from Dijon mustard and broiling the fish. I used a coarse ground mustard and grilled the fillets outside.

    Recipe #169592

    1 Reviews |  By PaulaG

    This is one of those recipes that I have had for every. It is from a Weight Watchers cookbook around 1992. I have made it many times over and always with excellent results.

    Recipe #168494

    1 Reviews |  By PaulaG

    These are made using Oatmeal Cookie Mix Recipe #167058 and can be made with very short notice. This recipe is also from Make-A-Mix Cookery.

    Recipe #167861

    1 Reviews |  By PaulaG

    This recipe is for oatmeal cookies using my Oatmeal Cookie Mix Recipe #167058. Can't get any easier. The recipe is also from Make-A-Mix Cookery.

    Recipe #167631

    16 Reviews |  By PaulaG

    I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.

    Recipe #167160

    3 Reviews |  By PaulaG

    There is nothing like the desert in the spring time. With a minimum amount of water the desert springs to life with varied and beautifully vivid colors. This salad celebrates the freshness of spring with the chili peppers that are native to this part of the country along with a lively dressing that is made with a touch of chili powder. The recipe comes from the spring 2006 Sabrosa dining guide.

    Recipe #167140

    3 Reviews |  By PaulaG

    These make a nice addition to any cookie tray or a cool refreshing cookie to serve along side lime serbert during the warm summer months. Pepitas are pumplin seeds and I usually purchase them in bulk at the health food store. The recipe was printed in the spring 2006 issue of Sabroso and local dining guide.

    Recipe #167138

    3 Reviews |  By PaulaG

    Mix up a batch of this cookie mix and keep in the pantry. When you want to surprise your family with homemade cookies, you can have them in the oven in no time. This is yet another wonderful recipe from Make-A-Mix Cookery. This mix can be used with Raisin Spice Cookies Recipe #167861 and Oatmeal Cookies Recipe #167631.

    Recipe #167058

    11 Reviews |  By PaulaG

    The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving. COOKS NOTES: Think about adding julienned carrots and cucumber. You may also like to add a bit more vinegar, sesame oil,garlic and soy sauce for tang! Great leftovers too!!

    Recipe #165449

    6 Reviews |  By PaulaG

    Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.

    Recipe #164989

    40 Reviews |  By PaulaG

    With DH being a diabetic, I am always looking for ways to add veggies into the diet. I found a recipe on the web and did some adjusting to suit our taste. The recipe calls for ground turkey; however, extra-lean ground beef also works well. Top with Creole Sauce recipe #149159 for a fabulous main course! These can be frozen, defrosted in the refrigerator and warmed as needed making this a great recipe for small families or when preparing a meal for one.

    Recipe #164937

    8 Reviews |  By PaulaG

    This recipe comes from Williams-Sonoma Essentials of Healthful Cooking. According to the intro they gave to the recipe "Spinach is one of the most nutritious vegetables." It went on to say that when it was cooked its nutrients become even more concentrated. It is high in iron, potassium and vitamins A and C; the leaves are rich in leutine and zeaxathin, phytochemicals that protect vision. Besides being healthy it is delicious!

    Recipe #164632

    3 Reviews |  By PaulaG

    I had some smoked salmon and was looking for something different to make with it. I found a couple of recipes that when combined led to this creation. If makes a hearty brunch of light dinner and is delicious served with whole wheat toast and sliced tomatoes.

    Recipe #164443

    5 Reviews |  By PaulaG

    This is a recipe that is higher in fiber and slightly lower in fat than most of the ones already posted. I use whole wheat pastry flour and the shortening is the zero trans fat variety. This can be used just like Bisquick for making pancakes or biscuits. The recipe comes from The New American Diet cookbook.

    Recipe #163739

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