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

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    Adapted from a recipe by Candace that used to be posted on YourLighterSide.com. I think they are best after cooling in the fridge for a bit. Love that these don't spike my blood sugar like some other low carb muffins I have tried.

    Recipe #501585

    This recipe comes from an America's Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I've made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla's No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I've tried. Make sure to use good quality canned tomatoes and don't be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can't find it (or in my experience, aren't willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor.

    Recipe #420883

    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

    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

    My husband and I went on the Sea Blaster snorkling tour in St. Thomas during our honeymoon - this is their special concoction that had us buzzed by the time we got back to our cruise ship. So yummy that we only stopped drinking when our bellies were sloshing with rum goodness!

    Recipe #374873

    Similar to the broth served at many Japanese steak houses.

    Recipe #329480

    This is a tweak on a the original recipe by fitartist at lowcarbfriends.com: http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.lowcarbfriends.com%2Fbbs%2Flow-carb-recipe-help-suggestions%2F821432-now-thats-lw-carb-wrap.html

    Recipe #517165

    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

    . . . 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

    From Linda's Low Carb Recipes (http://www.genaw.com). I'm saving it here to help streamline my recipe collection.

    Recipe #501584

    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

    Low carb french fry substitute from http://www.delightedmomma.com/2012/01/baked-cauliflower-poppers.html

    Recipe #488213

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

    Recipe #488203

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

    Recipe #488200

    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

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

    Recipe #469960

    I tweaked an oven-baked casserole to make a fast skillet dinner and the results were so yummy I had to post the recipe here for safe keeping. The original recipe called for a green pepper. I used a poblano pepper since that's what I had on hand and it lent a slightly spicy note to the dish. Use bell pepper if you don't want this a little spicy.

    Recipe #464669

    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

    From America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. This is what mashed potatoes are supposed to taste like. Roasting the pototoes instead of boiling adds to the rich potato flavor and folding in the cream and butter at the end prevents them from becoming gluey. The mashed potatoes can be made up to 2 days in advance and I love that they heat in the microwave instead of the oven for serving . . . also I love that I didn't have to peel, cube, and boil a single potato! Great for when your oven is tied up with other dishes. I made this for Easter dinner and it fed 8 adults and 2 children and the bowl was scraped clean.

    Recipe #419188

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