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    You are in: Home / muncheechee's Public Recipes
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    30 Recipes

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    From Weight Watchers' Five Ingredient Fifteen Minute cookbook (Spring 2008). The recipe calls for boiling the asparagus but really you should cook the asparagus by your preferred method. I prefer to saute my asparagus in a little olive oil and sea salt. Enjoy :)

    Recipe #382166

    I started to make Recipe #238239 but was unable to get online to view the recipe when it was time to cook. So this is what I came up with and it was very yummy and filling - and still kinda healthy. (I was only serving 2 people, so I put half the meat mixture in the freezer for a later meal and had 1 extra chimichanga to take for lunch)

    Recipe #371447

    Someone in my family found this recipe on a can of Bush's pinto beans many years ago and it has been a beloved family favorite ever since. I always add some chili powder to my bowl to make it more like a spicy chili. Make plenty because the this one is even better re-heated.

    Recipe #311714

    Found this recipe on the pork website:

    Recipe #393026

    Inspired by a Pinterest find. Serve over spaghetti squash for a low carb meal.

    Recipe #488203

    Low carb french fry substitute from

    Recipe #488213

    From Linda's Low Carb Recipes ( I'm saving it here to help streamline my recipe collection.

    Recipe #501584

    Delicious and festive Christmas cookie. From Pillsbury's Bake-Off Cookie Book, 1967.

    Recipe #469960

    From an America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. The recipe book also included a variation for Creamy Baked Penne and Chicken with Artichokes, Tarragon, and Lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.

    Recipe #418938

    This makes the best chicken enchiladas my hubby and I have ever tasted. I would be happy to be served this in a restaurant. Dh scraped his plate to make sure he left no morsel behind. The recipe is the result of my tweaking a Campbell's Soup enchilada recipe I found in a recent ad. Make this recipe faster by using 2 cups of pre-cooked chicken.

    Recipe #419577

    I came up with this one night when I only had time to saute some squash but wanted a cheesy casserole feeling.

    Recipe #488200

    . . . From One Easy Recipe This recipe came to me via my mil on a tattered, torn, and taped magazine page that once belonged to her mother. The original description says, "Cookies to please everybody! Eight different kinds - one easy recipe. And, oh, that delicious, real butter flavor when you make 'em the real butter way!" (NOTE: The prep time will vary by cookie and if the recipe calls for chilling the dough. The nutrition info is based on a yield of 6 dozen cookies - the yeild also varies by recipe followed).

    Recipe #501588

    This recipe comes from a book titled "The Best Make-Ahead Recipe." From the book's jacket: ". . . America's Test Kitchen uncovers the secrets behind truly great make-ahead dishes by reengineering recipes from the ground up to withstand storage and reheating, so your food always tastes fresh and flavorful." I haven't yet tried this recipe but put it here for safe keeping.

    Recipe #418464

    Similar to the broth served at many Japanese steak houses.

    Recipe #329480

    I found this recipe as I was searching for "cheap dinners." Mandy, the creator of this recipe uses the pork loin from Sam's Club that usually weighs in at 8lbs per loin for about $1.60 per pound. I wish I had found this recipe a couple months ago when I had bought one of those huge pork loins but didn't really know what to do with it! Cutting it into pork chops has worked well but my next pork loin will be used in this recipe. I had never heard of using plastic wrap in the oven but she proves it works and holds in all the moisture. (Servings are approximate) For the tutorial video, visit her site:

    Recipe #391214

    I tweaked a recipe I found online and it turned out really well. Great for a low-carb lifestyle. Net Carbs (total carbs - fiber) = 3.2 per 1/4 cup serving.

    Recipe #481141

    Preparation time does not include cooling time, which is extensive. It would be best to make this a day ahead or at the very least, first thing in the morning.............................................................. I got this recipe from a lady on the lowcarbfriends forum known as LiterateGriffin. It is the best lc cheesecake I've made. You can make a crust for this out of finely chopped nuts, butter, and sweetener but I find that I don't miss the crust................................................................. For the sweetener, you can use any combination of sweeteners equal to 1.5 cups of sugar. Artificial sweeteners sweeten best when combined. I prefer splenda + erythritol.................................................................. I added the technique of using the water bath because although the cheesecake is tasty without a water bath it does tend to crack on top and the edges are over cooked.

    Recipe #501391

    Almond flour waffles that are great with syrup or can replace the bread on your sandwich. I've only made these in a classic waffle iron so I'm not sure if they will rise enough for a Belgian waffle iron.

    Recipe #514368

    This is a tweak on a the original recipe by fitartist at

    Recipe #517165

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