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Greek-Style Chicken Burgers

Greek-Style Chicken Burgers

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* Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl

  • BURGERS:
  • 1/2 * 1/2 cup fat-free plain yogurt
  • 1/4 * 1/4 cup chopped peeled cucumber
  • 1/4 * 1/4 cup crumbled reduced-fat feta cheese
  • 1-1/2 * 1-1/2 teaspoons snipped fresh dill
  • 1-1/2 * 1-1/2 teaspoons lemon juice
  • 1 * 1 small garlic clove, minced
  • *
  • 1 * 1 medium onion, finely chopped
  • 1/4 * 1/4 cup dry bread crumbs
  • 1 * 1 tablespoon dried oregano
  • 1 * 1 tablespoon lemon juice
  • 2 * 2 garlic cloves, minced
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 teaspoon pepper
  • 1 * 1 pound ground chicken
  • 4 * 4 hamburger buns, split
  • 4 * 4 lettuce leaves
  • 4 * 4 tomato slices
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Baked Chicken Chimichangas

Baked Chicken Chimichangas

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* In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano

  • 1-1/2 * 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 * 1-1/2 cups picante sauce, divided
  • 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 * 2/3 cup chopped green onions, divided
  • 1 * 1 teaspoon ground cumin
  • 1 * 1 teaspoon dried oregano
  • 6 * 6 flour tortillas (8 inches), warmed
  • 1 * 1 tablespoon butter, melted
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Sesame Chicken Drumettes

Sesame Chicken Drumettes

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Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002

  • 1/3 cup teriyaki sauce
  • 1 1/2 tablespoons dry sherry
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 1/4 pounds chicken drumettes (about 12)
  • 1 1/2 tablespoons barbecue sauce
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon sesame oil
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Chinese Chicken Salad

Chinese Chicken Salad

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* In a large bowl, combine the first 10 ingredients; toss to coat

  • 3 * 3 cups cubed cooked chicken breast
  • 3 * 3 celery ribs, chopped
  • 1 * 1 cup canned bean sprouts, rinsed and drained
  • 1/2 * 1/2 cup reduced-fat French salad dressing
  • 1/2 * 1/2 cup fat-free mayonnaise
  • 2 * 2 tablespoons reduced-sodium soy sauce
  • 1/4 * 1/4 teaspoon onion powder
  • 1/4 * 1/4 teaspoon salt
  • 1/8 * 1/8 teaspoon pepper
  • 1/8 * 1/8 teaspoon Chinese five-spice powder
  • 5 * 5 cups torn salad greens
  • 2 * 2 tablespoons sliced ripe olives
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Cheesecake Surprise Pops

Cheesecake Surprise Pops

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Recipe courtesy Deen Brothers

  • Bamboo sticks
  • Various candy (suggested: sliced pecans, caramel candy, peanut butter cups)
  • 1 (18-ounce) frozen cheesecake, thawed
  • Fresh raspberries, if desired
  • 1 1/2 cups mini semisweet chocolate chips
0/5 (0 Votes)

Bombay Chicken

Bombay Chicken

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* In a large resealable plastic bag, combine the first 11 ingredients

  • 1-1/2 * 1-1/2 cups (12 ounces) plain yogurt
  • 1/4 * 1/4 cup lemon juice
  • 2 * 2 tablespoons chili powder
  • 2 * 2 tablespoons paprika
  • 2 * 2 tablespoons olive oil
  • 1-1/2 * 1-1/2 teaspoons salt
  • 1/2 to 1 * 1/2 to 1 teaspoon cayenne pepper
  • 1/2 * 1/2 teaspoon garlic powder
  • 1/4 * 1/4 teaspoon ground ginger
  • 1/4 * 1/4 teaspoon ground cardamom
  • 1/8 * 1/8 teaspoon ground cinnamon
  • 4 to 5 * 4 to 5 pounds bone-in chicken thighs and legs, skin removed
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Mexican-style Macaroni and Cheese

Mexican-style Macaroni and Cheese

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Recipe courtesy Sandra Lee

  • 1 package macaroni and cheese mix
  • 1 tablespoon Mexican seasonings
  • 3/4 cup Mexican cheese blend
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Growlies Parmesan Peppercorn Salad Dressing

Growlies Parmesan Peppercorn Salad Dressing

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Combine all ingredients in a small bowl, stirring with a wire whisk until smooth

  • 3/4 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons fresh coarse ground black pepper
  • 1/4 cup milk
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Seafood Stir-Fry

Seafood Stir-Fry

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* Cook pasta according to package directions

  • 6 * 6 ounces uncooked linguine, broken in half
  • 1 * 1 tablespoon cornstarch
  • 3/4 * 3/4 cup dry white wine or reduced-sodium chicken broth
  • 1/2 * 1/2 cup additional reduced-sodium chicken broth
  • 1 * 1 teaspoon dried thyme
  • 1/2 * 1/2 teaspoon salt
  • 1/8 to 1/4 * 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 2 * 2 cups broccoli florets
  • 4 * 4 teaspoons canola oil
  • 1 * 1 large sweet yellow, red or green pepper, julienned
  • 2 * 2 garlic cloves, minced
  • 2 * 2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes
  • 1/4 * 1/4 cup shredded Parmesan cheese
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Anise Biscotti

Anise Biscotti

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Step 1: Lightly grease a cookie sheet; set aside

  • 1 stick (1/2 cup) salted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon anise extract
  • 2 1/2 teaspoons baking powder
  • 3 eggs
  • 3 1/4 cup all-purpose flour
  • 1 tablespoon grated lemon or orange peel
0/5 (0 Votes)