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    143 Recipes

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    This is a delightful salad and the dressing is made with an avocado base, sour cream, green chilies, milk and minced garlic. It adds a zesty flavor without being too spicy for those who don't care for overpowering spicy taste. Cooking time is the chill time (2-24 hours)

    Recipe #514630

    I found this in one of those little recipe books by the checkstand in a grocery store. It was a "Taste of Home" one. It sounded really good to me and I was hungry at the So, I tried it. We liked it You could add whatever else you like to it and have it come out great. Cooking time does not include the time to cook the ground beef and noodles.

    Recipe #492893

    I did a search on here and couldn't find one like mine so I decided to submit it. I thought I had found int on here but I must have gotten it from another place. It is a wonderful dish and although a shortcut type recipe, it still give you the flavor and comfort of vabbage rolls without all the extra work. I did tweak it from the original recipe, however. The cooking time does not include the time to brown the ground beef.

    Recipe #492672

    I found this on the back of an Ore-Ida Potatoes O'Brien pkg. We love this type of hasbrown because it has the onion and green pepper in with the frozen potatoes and we don't have to add them. I did add some diced green chilies (the smaller can, I think it was 3 oz. or something like that). It makes a really good breakfast and the kids can wrap them in a napkin and take them with them. I have added cooked crumbled bacon to them too. That is good!!

    Recipe #490932

    We found this recipe on the back of a Tillamook Medium Cheddar Cheese bag, the shredded variety. We loved it. It is a simple dish. We ate it with mashed potatoes, a salad and cooked carrots. But you can pair it with whatever yoiu like to please your family's own tastes. If you don't have TIllamook cheese in your area, just use your regular brand of cheese, medium variety. We like our chicken seared before baking so I lightly browned each side of the chicken before proceeding with the baking.

    Recipe #488127

    I found this on the back of a box of Barilla Rotini Pasta. We lilked it so I am posting iit. I added 3 ribs of celery sliced, 1 medium green bell pepper chopped, sliced black olives and petitte diced tomatoes in juice. But it is very good the way it was and that is the way I posted it. You can add whatever your family likes to your own tastes. If you cannot find Barilla pasta in your area, just use your favorite curly, twisty pasta. We like the Barilla brand because it always cooks perfectly and is never mushy or "fall apart."

    Recipe #487723

    I found this recipe on one of my low carb diabetic recipe sites. We loved it and I could eat it because it was so low in carbs which wasn't hard on my blood surgar levels. Plus, it tasted really good. I ate it over 1/4 c of cooked rice which had 36 g of carbs and the chicken dish has only 9.5 g carbs. So, it gave me only 45 g of carbs for my dinner. I had been trying to keep it to 45g carbs per meal so I loved this one! The 28 minute cooking time is for the chicken dish only. There is another 20 minutes to cook the rice. That makes it 48 minutes for cooking time.

    Recipe #487052

    Found this in a Cooking Light Magazine. We enjoyed them so thought I would share the recipe.

    Recipe #486888

    I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter.

    Recipe #486207

    I found this recipe on the back of a Campbell's Healthy Request can of celery soup. It is pretty good and you can add most anything your family likes in a stir-fry.

    Recipe #485858

    From a Cooking Light magazine. I added chopped walnuts but they are good this way as well.

    Recipe #479355

    Another recipe from a Cooking Light magazine that we find to our liking. Extra bars keep well in an air tight container for up to 2 weeks. But, in our house, they weren't around that long!!

    Recipe #479220

    This recipe came from a Cooking Light magazine. We liked it. It is different from the normal lemon squares we are all used to but still quite good. It only has 24.5 carbs and 2.5 g of protein so it still works.

    Recipe #479219

    This came from a Cooking Light magazine and we liked it a lot. It is excellent for somebody with diabetes (like me) because it only has 46.3 g of carbs and 8.8 g fiber as well as 13.4 g protein. I always look for recipes with loits of figer and low carbs. THis one is a little higher in carbs but since it has over4 5 g of fiber4 I can take away 2.5 g of carbs so it's not so badl It really tastes good too and my family likes it as well. I made a nice green salad to go with it.

    Recipe #479217

    I found this in a Cooking Light magazine. It says it only has 46.6 carbs and 2.5 g fiber. it tastes heavenly and I need all the fiber I can But it is worth making. Sometimes,. I use marion berries since I live in Oregon and they are really good in it too. It is a little time conseuming but so worth it. The total time from start to finish is 3 hours 34 minutes.

    Recipe #479216

    I found this in a Schwan's food catalog and I tried it. We all loved it and the beauty of it is that you can add your own tastes to it or leave some out...whatever floats your I have made it with half mayonnaise and half miracle whip because my son loves miracle whip and we don't. The recipe is versatile and very good. Total time of 40 minutes includes chilling time.

    Recipe #461638

    I found this on the back of a box of Morning Star Farms "bacon" strips. I added one (7 oz) can chopped green chilies and I used sharp cheddar cheese instead of the regular. I also have used a can of green beans in place of the broccoli, but cut them up. We loved it. I always make this when my mom, who is a vegetarian comes to visit. Although it is a vegetarian bacon substitute, once it's mixed in and baked, it still has that satisfying bacon flavor and it's hard to tell that it really isn't bacon. YUM.

    Recipe #457622

    I found this on the back of a can of Campbell's soup. Our family loves it and I use fresh cooked veggies in place of the frozen. Sometimes, I substitute cream of mushroom or cream of celery soup depending on my mood. I also added diced onion, and sliced mushrooms but typed the recipe as it appeared on the can. You can add whatever you like to it and I am sure it would still turn out great. We all have our favorites to add.

    Recipe #438795

    Got this from a book at the library called "Healthy Cooking." All of my Vegan family members love it. When I make it for my hubby and son and I, I use real sour cream and real chocolate powder and real eggs. My son loves them with whipped cream on top and chocolate chips sprinkled on top of that. YUM. We use real maple syrup on them too. I double this recipe when I make it for us. The doubled recipe makes 6 waffles. As is, makes 3 waffles.

    Recipe #438741

    Found this in a cookbook I got from the library. It makes a good appetizer or you can add it to the meal. Kids seem to like it too.

    Recipe #438423

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