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    48 Recipes

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    This feeds a crowd. Adjust as necessary. We like a lot of tart/sweet fruit and a little bit of crisp. I use CarbQuik low carb mix and oats to keep the carb count down in the crust, and sweeten the fruit with Splenda. I get the CarbQuik online through The carb count on the mix isn't figured into this recipe, but an average biscuit nets about 2 carbs and there's less than the equivalent of one biscuit's worth of mix in each serving. Most of your carbs are from the nectarines or peaches and the oats.

    Recipe #312738

    This is more of a concept than exact recipe - vary at your whim. It's fresh, fast and delicious and good the next day.

    Recipe #303807

    I saw other barley salads posted here and got busy playing the "what can I make with what we have" fame. There's a bean farm not too far from here and they grow the most amazing assortment of beans. One of my favorite varieties is the moccasin bean—it cooks up quickly, firm, almost sweet, and is a beautiful brown. Radicchio is a great foil to the barley and beans and a beautiful addition. If you can't find moccasin beans, try a small red bean.

    Recipe #302778

    Some mornings we have no time to cook but we still need protein to get the day going. I make up a batch of these each week and freeze half for the next week; they freeze well. We zap one of these in the microwave, pair it with one of my pumpkin or apple bran muffins, and we're good to go. Also, it's more of a concept than a recipe—use your favorite frittata recipe or vary this any way you please. The key is to bake them in silicone muffin pans. Note: if you want a lighter version, microwave the sausage and drain off the fat and substitute 1/2 package tofu for 5 of the eggs. You can also bake this in a baking dish and cut it up into individual squares once it's cooled.

    Recipe #302044

    This was developed out of a need for a low carb dessert, portion control, and from what was in our refrigerator - as a result, they are lower in fat than cheesecakes made with more cream cheese. These are gingery - lower the ginger if you don't want them so spicy. The "crust" is just flax seed meal mixed with Splenda and sprinkled in to the bottom of non-stick sprayed silpat muffin pans.

    Recipe #299187

    These are delicious—super easy, moist, satisfying and healthy, healthy, healthy. You many vary this by using apples and carrots, other spices, adding nuts and other dried fruits or candied ginger in the muffins.

    Recipe #293033

    I took a Cooks illustrated recipe for tomatoes and combined it with ideas from other recipes on this site for garbanzo beans. Adding the smoked Spanish paprika added a subtle but exotic complexity. This is wonderful as a main dish for vegetarians (without the anchovies), as a base for grilled fish, or add sausage for meat-lovers - Please do not be afraid of the anchovies: they aren't 'identifiable' in this dish but do add to the overall flavor. Small portions would work well in a tapas selection. I recommend using grape tomatoes in this recipe.

    Recipe #289075

    This is ridiculously inexpensive and easy for you low-carbers - I buy the TVP in bulk for about $2.00 per pound: it nets out at about 1 gram of carbs per 1/2 cup. It's a filling, satisfying night-time snack when you crave something sweet

    Recipe #268809

    Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.

    Recipe #265263

    Easy, delicious and good for you. The white wine makes this especially good.

    Recipe #264237

    This combines a few recipes and is made with Redi-Base ultra low sodium broth base (obtained online) as the ham has enough sodium; bouillon would put it over the top for us. Easy and delicious. A major hit with the honey.

    Recipe #263452

    As a life-long low-carber partnered with a low-fat life-termer, with a vegan in the family, I'm always looking for desserts all of us can eat. This is very fast and ridiculously easy. And super-healthy. You make it seconds before you serve and eat it. It's a little noisy, with the frozen berries rattling around in the food processor, but it only takes a minute to make.

    Recipe #263388

    I love red cabbage hot, and I like it even better cold. As a low carb lifer, I'm always looking for ways to revise recipes and reduce the refined carbs in foods. Thanks to many of you who have posted recipes, my repertoire has increased. This is a variation of some of the recipes I've seen on this site. And as a part-time nurse and grad student, I need things that can cook while I'm at school or work. This is easy and for flavoring, the pickling spice does the trick.

    Recipe #262802

    This is adapted from a Williams Sonoma recipe. The squash cooks thoroughly and the softer pieces dissolve and help thicken the sauce. This works best in a large crock pot.

    Recipe #262747

    This takes ten minutes, tops. Fabulous, fast, delicious. And beautiful - looks festive in the bowl - garnish with a little parsley for the holidays. This soup is also quite good served cold. (Note: We have a vegan daughter in our mix - I'm tempted to try this with soft tofu instead of cream cheese.)

    Recipe #259683

    This is easy and very low in carbs - it makes a quick one-pot meal. Add bread if you're not counting carbs.

    Recipe #254847

    The stuffed zucchini are adorable and great on a cool fall night. My Domestic Accomplice calls them "Mad Hatters." They're great for company as they present well and you can make them earlier in the day and bake them later. Kids think they're cool. These are made with diced bread cubes to retain a rustic texture and complement the mozarella cubes. Also, you may follow the same method for stuffing globe eggplant.

    Recipe #254226

    This is adapted from a frozen meatball package recipe - I've left out the pasta and added black soy beans in its place. I also use a low-carb frozen meatball that's light on the 'filler': approximately 3 carbs per 6-meatball serving.

    Recipe #252399

    These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting, too. The secret is in the finely ground flax seed meal - either grind your own or give the commercially ground meal about ten extra seconds in your blade coffee/spice grinder or blender. Cook's note: if you want to increase the yield on these, add 1/2 cup milk: almond, rice, or soy. And add 1 1/2 cups of bran. When I'm not doing wheat-free, I use wheat bran, but oat bran will do. If you do go the bran route, add 1 tsp baking soda and 1 tsp plain vinegar to the recipe: these puppies will rise better if you do. (thanks for posting a picture, sweetcakes!)

    Recipe #250326

    These are delicious, foolproof and easy - the recipe is flexible in terms of time. Most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. If it looks familiar, the rub has been posted as a smoked Spanish paprika dry rub - it's our favorite. Go ahead, put the ribs in the oven and let them cook while you go to the movies - how easy is that?

    Recipe #249564

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