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    1,162 Recipes

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    Red apples are decorated to look like lady bugs. This is a quick and fun snack that kids will enjoy making and eating. For once kids can play with their food.

    Recipe #509904

    A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

    Recipe #509903

    This is similar to the pizza available at the California Pizza Kitchen. It's great and really different from your traditional pizza.

    Recipe #509902

    What a delightful twist on pizza!!! Cold, crispy caesar salad, on hot, cheesy pizza! This is soooo good!!!!

    Recipe #509901

    About $1.53 per serving to make.

    Recipe #509900

    From my Betty Crocker One-Dish Main Meals cookbook. Stir-fries make good use of turkey breast slices, which are easily cut into strips of pieces. A 6-ounce package of frozen Chinese pea pods, thawed, can be substituted for the fresh pea pods; stir them in with the turkey.

    Recipe #509517

    From my Betty Crocker One-Dish Main Meals cookbook.

    Recipe #509516

    From my Betty Crocker One-Dish Main Meals cookbook.

    Recipe #509515

    From my Betty Crocker One-Dish Main Meals cookbook. This satisfying stir-fry is also delicious with beef or pork.

    Recipe #509513

    From my Betty Crocker One-Dish Main Meals cookbook. If you don't have linguine on hand, spaghetti works just as well.

    Recipe #509512

    From my Betty Crocker One-Dish Main Meals cookbook.

    Recipe #509481

    This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken.

    Recipe #509243

    Persian noodle soup, or Ash-e-reshteh, is a hearty country stew often served for Norooz, the Persian New Year, but enjoyable year round. It's a hearty meal in a bowl, full of fiber, calcium, protein and spices. Don't be put off by the ingredient list, it's actually pretty easy to make.

    Recipe #509242

    This is one of my favorite ways to cook this delicious vegetable! To bring hard coconut oil to liquid form, stand it in a bowl of hot water for about 10 minutes.

    Recipe #509241

    (Use during C. T.) Lemons are a wonderful flavor addition to any recipe. Not only do they lend fresh taste they can also help to provide important antioxidants like Vitamin C and cancer fighting phytonutrients like limonene, shown to help reduce risk in certain cancers ike breast cancer. Lemons also boast anti-nausea properties. Combining lemon with protein-rich, free-range/organic chicken can enable patients undergoing treatment who are feeling queasy to more easily eat the protein-rich foods their body needs. Tarragon and chicken is a match made in heaven - a clssic, tried and true, French combination. Tarragon has aromatic, lemony nuances that bring out the flavor in the chicken. Chantenay carrot sare the sweetest on the market. They are a French variety left in the ground until the ground freezes, which boosts their sugar content. You can usually find them in late fall and winter, but regular carrots work just fine, too. This recipe is courtesy of Chef Frank McClelland, world-class chef and owner of L'Espalier restaurant in Boston. He is one of the nation's master chefs and was early to embrace the farm-to-table or "locavore" dining philosophy. This recipe is from his cookbook "Wine Mondays: Simple Wine Pairings with Seasonal Menus."

    Recipe #509125

    (Use during C. T.) Chia seeds have a mild flavor so they can be incorporated easily into most dishes. Chia is very rich in omega-3 fatty acids, fiber and manganese. When soaked in water, they form a gel and because they are rich in antioxidants, they can be stored dry for long periods of time without becoming rancid. Unlike flax seeds, they do not need to be ground up to be efficiently absorbed. Chia seeds provide a range of vitamins and minerals in each tablespoon: about 22% daily fiber, 6% daily iron, and 150% daily omega-3. This recipe uses a combination of bananas, applesauce, and maple syrup to substitute refined sugar and oils. These substitutes increase the nutrient density and cut down on empty calories. Chia seeds can be found at most grocery and health food stores. Natalie Lowell is a volunteer at Dana-Farber who is in the Dietetics program at Simmons College. She is an aspiring doctor, hoping to remind people to celebrate food and all the health benefits it has to offer. Her mother is a nurse at Dana-Farber and inspired her to pursue a career in healthcare.

    Recipe #509124

    (Use during C. T.) Beans are a great way to add fiber and plant-based protein to your diet. Preparing dried beans is a great way to have some money in your grocery budget. Canned beans cost about 70 cents while dried beans cost around 20 cents per cup. You can find dried beans at your local grocery store and can often find them in bulk bins as well. Buying in bulk saves you money because it allows you to only buy the amount you need and pay by the pound. When cooking dried beans, place them in a pot and cover with water. Soak these beans overnight. After soaking, rinse the beans and then simply follow your recipe. Keep in mind that beans will expand as they soak and 1 cup dry beans will yield about 2.5 cups after soaking. Lyra Lemieux is a volunteer at Dana-Farber who is in the Health Science major at University of Massachusetts Boston. She has always had a passion for health and exercise; working in nutrition is the perfect path for her. Lyra is studying to become a registered dietician.

    Recipe #509123

    (Use during C. T.) Sweet potatoes are a great source of beta-carotene, fiber, vitamin B6, vitamin A, manganese and potassium. They are packed with immune supportive vitamins and antioxidants that may also reduce the risk of certain cancers and age related vision problems. Sweet potatoes can be prepared in multiple ways. They can be baked, roasted, or boiled. They can make a mash, fries, soup, salad, chips and more. When picking sweet potatoes from the store, make sure they are firm and have a consistent color on the skin. They shouldn't have any cracks or bruises or be tinted green. Store potatoes in a cool, dry place. This recipe contains almost the full rainbow of vegetables, each providing different antioxidants and phytochemicals. The acidity of the lime, the spiciness of the chipotle, and the cooling avocado blend together perfectly for a delicious and nutritious meal. Adapted from the blog Some the Wiser by Dana-Farber volunteer, Jess Krefting. Jess earned a Master's Degree in Nutrition from Boston University and is currently studying to be a registered Dietician. She has a passion for combining delicious meals with a healthy lifestyle and helping people understand their relationship with food.

    Recipe #509053

    (Use during C. T.) Tomatoes' red hue comes from a phytonutrient called lycopene. Lycopene, acts as a powerful antioxidant, and has displayed anti-cancer potential in a variety of studies. In the lab, tomato components have stopped the proliferation or growth of several cancer cell types including prostate, breast, lung, and endometrial. Epidemiological studies have shown that men who eat more lycopene-rich foods have a lower risk of developing prostate cancer. Combining lycopene-rich vegetables and fruits, like tomatoes, with a small amount of healthy fat, like olive oil, increases the amount of this fat-soluble antioxidant phytonutrient that your body can absorb. The absorptive effect is even greater when tomatoes are cooked. Jordan Cunha is a nutrition volunteer at Dana-Farber Cancer Institute. Jordan studies nutrition at the University of New Hampshire and works at a restaurant in the Boston area. This recipe is a family favorite created by Jordan and her mom. Jordan's passion for food and nutrition comes from a family who loves to cook. She decided she wanted to volunteer at Dana-Farber because of her desire to help others, her past experiences with cancer in her family, and academic interests.

    Recipe #509052

    (Use during C. T.) Not only are bluebrries a great source of vitamin C, K, and mangenese, they are also know for being antioxidant powerhouses. One of the many phytonutrients found in blueberries are anthocyanins, which give blueberries their intense blue color in addition to providing several health benefits. In cell studies, anthocyanins have been found to protect against some cancers, including breast, colon, stomach and prostate cancers. Katelyn Castro is a nutrition volunteer at Dana-Farber Cancer Institute and student in the dietetics program at Syracuse University. Katelyn has a passion for cooking and sharing fresh seasonal recipes with friends and family that are both flavorful and nutritious. Recipe adapted from

    Recipe #509051

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