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Recipes
Herbed Barbecued Chicken
By Totlxtc
* In a large resealable plastic bag, combine the first 10 ingredients; add chicken
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons Worcestershire sauce
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon dried parsley flakes
- 1/2 * 1/2 teaspoon dried rosemary, crushed
- 1/2 * 1/2 teaspoon rubbed sage
- 1/4 * 1/4 teaspoon dried oregano
- 1/4 * 1/4 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
Molded Cranberry Salad
By Totlxtc
* Dissolve gelatin in boiling water
- 10 * 10 packages (6 ounces each) strawberry gelatin
- 5 * 5 quarts boiling water
- 10 * 10 cans (16 ounces each) whole-berry cranberry sauce
- 5 * 5 cups cold water
- 5 * 5 cans (20 ounces each) crushed pineapple, undrained
- 5 * 5 cans (15 ounces each) mandarin oranges, drained
Teriyaki Beef Kebabs
By Totlxtc
Combine first 8 ingredients in deep bowl
- 1/2 cup water
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 Tbsp vinegar
- 2 Tbsp cooking oil
- 1/2 tsp ginger
- 2 garlic cloves, minced
- 1/4 tsp pepper
- 1 1/2 lbs sirloin steak
Lemon Turkey with Couscous Stuffing
By Totlxtc
* Carefully loosen turkey skin, leaving it attached at the back
- STUFFING:
- 1 * 1 bone-in turkey breast (4 to 4-1/2 pounds)
- 2 * 2 teaspoons olive oil
- 1 * 1 teaspoon lemon juice
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 teaspoon grated lemon peel
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- *
- 1-1/2 * 1-1/2 cups boiling water
- 1 * 1 cup uncooked couscous
- 1 * 1 medium carrot, shredded
- 1/2 * 1/2 cup raisins
- 1/3 * 1/3 cup chicken broth
- 1/4 * 1/4 cup slivered almonds, toasted
- 2 * 2 tablespoons minced fresh parsley
Greens with Balsamic Vinaigrette
By Totlxtc
* In a jar with a tight-fitting lid, combine the first six ingredients; shake well
- 1 * 1 tablespoon Dijon mustard
- 1/4 * 1/4 cup water
- 2 * 2 tablespoons olive oil
- 1/4 * 1/4 cup balsamic vinegar
- 1 * 1 tablespoon minced fresh basil
- 1/2 * 1/2 teaspoon pepper
- * Salad greens and vegetables of your choice
Tropical Cheesecake Bars
By Totlxtc
Step 1: Preheat oven to 400 degrees F
- Almond Crust:
- 1 1/2 cups all-purpose flour
- 2 sticks (1 cup) salted butter or margarine, softened
- 1/2 cup powdered sugar
- 1/2 cup of finely chopped slivered almonds
- Cheesecake:
- 1 package (8 oz) cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
- 1 1/2 cups heavy whipping cream
- 2 cups miniature marshmallows
- Fruit Topping:
- 1 tablespoon cornstarch
- 1 papaya or mango, peeled, seeded, cut into pieces
- 1 kiwifruit, peeled, cut into pieces
Balsamic Chicken Breasts
By Totlxtc
* In a large resealable plastic bag, combine the flour, pepper and salt
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon pepper
- 1/8 * 1/8 teaspoon salt
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon canola oil
- 1 * 1 small onion, thinly sliced
- 1/4 * 1/4 cup water
- 2 * 2 tablespoons balsamic vinegar
- 1/2 * 1/2 teaspoon dried thyme
- 1/8 * 1/8 teaspoon dried rosemary, crushed
Multigrain Stuffed Pepper Cups
By Totlxtc
* Cut peppers in half lengthwise; remove stems and seeds
- 4 * 4 large sweet red or green peppers
- 1 * 1 pound lean ground turkey
- 3 * 3 green onions, sliced
- 2 * 2 garlic cloves, minced
- 1 * 1 jar (26 ounces) meatless spaghetti sauce, divided
- 1/2 * 1/2 cup frozen corn, thawed
- 1/2 * 1/2 cup dried currants
- 1/2 * 1/2 cup white wine or chicken broth
- 1/4 * 1/4 cup cooked medium pearl barley
- 1/4 * 1/4 cup cooked bulgur
- 1/4 * 1/4 cup cooked lentils
- 2 * 2 tablespoons brown sugar
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/4 * 1/4 cup shredded Parmesan cheese
Honey-Nut Chicken Stir-Fry
By Totlxtc
* In a small bowl, combine the first five ingredients until smooth; set aside
- 1 * 1 tablespoon cornstarch
- 3/4 * 3/4 cup orange juice
- 1/4 * 1/4 cup honey
- 3 * 3 tablespoons reduced-sodium soy sauce
- 1/4 * 1/4 teaspoon ground ginger
- 2 * 2 cups sliced celery
- 1-1/2 * 1-1/2 cups sliced carrots
- 4 * 4 teaspoons canola oil, divided
- 1 * 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/4 * 1/4 cup coarsely chopped peanuts
- * Hot cooked rice, optional
Veggie Scrambled Eggs
By Totlxtc
Steam asparagus 1 minute; chop
- 8 * 8 asparagus stalks
- 6 * 6 whole eggs
- 6 * 6 egg whites
- 2 * 2 small carrots, grated
- 1/4 * 1/4 cup reduced-fat Parmesan
- 1/4 * 1/4 cup fresh basil, chopped
- 2 * 2 teaspoons garlic powder
- 2 * 2 teaspoons sweet chili powder
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- * Vegetable oil cooking spray
- 2 * 2 teaspoons olive oil
- 8 * 8 slices whole-wheat bread