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    52 Recipes

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    An easy and lighter version of the classic favorite, this recipe uses non-fat canned milk and reduced fat sharp cheddar cheese to reduce the calories without reducing the taste.

    Recipe #360354

    Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.

    Recipe #332476

    I love broccoli, but it's sometimes difficult to find methods of preparing it that are both flavorful and healthy. It's tempting to cover it with a cheesy sauce, but there goes healthy! So, last night after microwaving my Birdseye broccoli-cauliflower, I added it to a skillet of warm olive oil in which the juice of one lemon along with anchovy and garlic paste had been added. The result was delicious! If you've ever had bagna cauda, this is quite similar.

    Recipe #315137

    An easy and delicious way to use that leftover Easter, Thanksgiving or Christmas Ham. Rather than the ordinary recipe that uses cream, or sour cream, mine uses beef broth for a rich, yet healthy, comfort dish. There is just something about the salty, smoky flavor of leftover ham combined with potatoes and cheese. Enjoy!

    Recipe #295074

    I have never tried Swiss Chard, but wanted to because of it's health benefits. I looked for a recipe and couldn't find one to my liking (most just called for sauteeing). Last night I made Cooking Diva's Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) Recipe # 206632 and she suggested serving it with a side of pasta. So, I thought, why not add the chard to the pasta, along with some canellini beans and combine that with the wonderful lemon-wine sauce from her chicken. Her chicken dish, by the way, is delicious! The result, we thought, was quite tasty!

    Recipe #287820

    The Ligurian region of Italy is along the coast and contains some steep terrain. In addition to marvelous seafood dishes, the residents enjoy vegetables with their pasta, which while somewhat unusual, is very delicious. The combination of the pasta, with browned potato cubes and green beans in the recipe is brought together marvelously by the pesto sauce.

    Recipe #278277

    Easy, delicious and elegant little dessert. My friends rave about this, but they have no idea how easy it is!!

    Recipe #278261

    A tasty SPAM recipe from the internet. I have fond memories of SPAM while growing up, so this recipe caught my eye. Feel free to use low- or no-fat cream cheese. The saltiness of the SPAM, the creamy texture of the cheese, the crunch of the veggies all wrapped up in a tortilla are sure to please everyone.

    Recipe #386892

    Here is a tasty use for Summer's bounty of tomatoes. We especially like this as an addition to any pasta dish that we are having. It's also a good accompaniment to a main dish salad in the Summer months.

    Recipe #385295

    From our local newspaper comes this little gem. This grilling rub recipe is from a restaurant in California featured in the "Sideways" movie. It's great on meats, artichokes, asparagus -- just about anything, including fish and chicken. The trick is you must use a blender to reduce to a DUST. This makes a positively MEAN post roast -- rub it on any piece of beef -- chuck, arm or rump -- stick it in a dry crock-pot and let it cook. You will want to drink the gravy!

    Recipe #385258

    A piquant, savory herb breading with real Parmigiano Reggiano provide these moist chicken breasts with plenty of flavor. Baking them avoids all the fat calories from pan frying without sacrificing taste. Best of all, these are so fast and easy to make! Try it with my Recipe #360354 for a nice, satisfying comfort meal.

    Recipe #373096

    A classic Mexican dish inspired by Eating Well magazine that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce, but this recipe uses tart and tangy green salsa instead. Serve with brown rice seasoned with ancho chili powder and fresh chopped chives. Using salsa as the dressing for the accompanying romaine lettuce is not only delicious, but practically calorie free.

    Recipe #372148

    A nice, tangy salad dressing that uses the fresh chives popping up in your herb garden this Spring. Excellent dressing for all types of greens and vegetables.

    Recipe #370383

    Inspired by Eating Well Magazine and my partner's desire for fish and chips, here's a quick and delicious recipe for fish sticks. The whole grain coating with lemon zest provides that crunchy coating we expect with fish sticks and keeps the fish nice and moist. But, without all the oil typically used to fry fish, this is much healthier. We both thoroughly enjoyed these using perch fillets, but I think it would work equally well with a number of other fish. Served with oven baked potato wedges and mixed vegetables.

    Recipe #359294

    An easy way to prepare salmon with a delicious sauce to accompany it.

    Recipe #356749

    The prosciutto, rosemary and thyme give this savory side dish loads of flavor. It's a perfect accompaniment for those favorite, hearty Fall dishes and for an easy to prepare dish for those light Summer meals. It can hold up equally well to your roast pork as it can with salmon fillets. High in fiber and protein, low in fat, and high in flavor. You won't even miss your mashed potatoes!

    Recipe #335607

    Stewed apples are a marvelous side dish for pork, or a wonderful dessert served with some low fat vanilla yogurt. Your kitchen will smell like you are baking a pie, but without the crust. Use any type apple your prefer. I had red delicious on hand, so that's what got used. And use real maple syrup. My partner and I enjoyed these with Recipe #333873

    Recipe #333949

    Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well.

    Recipe #333873

    It's October and here in Central Illinois we are experiencing some of the coldest weather this Fall. That puts me in the mood for a dish that I usually make once a year. So last night, my partner and I enjoyed this one dish meal. It makes enough for an Army though! First, if you don't have a big skillet with high sides (mine is 14" with 3" sides) you might want to use a big pot. You can use any type of sausage you wish. We enjoy the smoked bratwurst we are able to get from our butcher. I also use Canadian bacon because it's leaner than bacon, but still has that wonderful smoky flavor. Also, I do not drain nor rinse my kraut. We like the tang. And with the addition of 2 teaspoons of sugar, and the use of wine and beef broth, the kraut really mellows anyway. Try to use sauerkraut in a jar or the refrigerated bags. We're fortunate enough to get imported kraut. I put my spices into a small tea infuser, so I can remove them before serving. If you're not a fan of cloves, don't use them. We like the subtle taste they impart though. Last, I take a short cut and use canned carrots. I find that raw carrots take longer to get tender than the potatoes. And I'm usually in hurry for dinner! And if you're really in a hurry (or just lazy ;-) ), you could add two cans of drained potatoes too!

    Recipe #332834

    Inspired by a recipe in Eating Well magazine, this is a delicious, healthy and hearty side dish. It's also very easy to pull together. It accompanied my Light Chicken-Fried Steak tonite. We can purchase sliced pancetta in packages. I keep it in the freezer so it slices easier and generally use 1/2 package. If you cannot find it, you can use bacon. I prefer to use Napa cabbage because of it's more tender leaves, but feel free to use Savoy.

    Recipe #332700

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