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Recipes
Strawberry-peppercorn Vinaigrette Dressing
By Totlxtc
1Place ingredients in food processor or blender
- 1 cup fresh strawberries, washed, hulled and quartered
- 2 tablespoons red wine vinegar
- 1/8 teaspoon cracked pepper
Pool Table Meatballs
By Totlxtc
Recipe courtesy Sandra Lee
- 1/4 cup vegetable oil
- 2 pounds frozen beef meatballs, thawed
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can reduced-sodium beef broth
- 1 1/2 cups whole milk
- 1/4 cup sour cream
- 1 tablespoon Swedish meatball seasoning
- 2 tablespoons diced chives
- Seasoning salt
Spanish Fish
By Totlxtc
* Brush oil onto bottom of a 13-in
- 1 * 1 tablespoon olive oil
- 1 * 1 large onion, thinly sliced
- 2 * 2 tablespoons diced pimientos
- 6 * 6 sea bass or halibut fillets (6 ounces each)
- 1-1/4 * 1-1/4 teaspoons salt
- 1/4 * 1/4 teaspoon ground mace
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/4 * 1/4 teaspoon pepper
- 6 * 6 thick slices tomato
- 1 * 1 cup thinly sliced fresh mushrooms
- 3 * 3 tablespoons chopped green onions
- 1/4 * 1/4 cup white wine or chicken broth
- 4-1/2 * 4-1/2 teaspoons butter
- 1/2 * 1/2 cup dry bread crumbs
Poppy Seed Dressing
By Totlxtc
* In a small bowl, combine sugar, onion salt and mustard
- 3/4 * 3/4 cup sugar
- 1-1/2 * 1-1/2 teaspoons onion salt
- 1 * 1 teaspoon ground mustard
- 1/3 * 1/3 cup vinegar
- 1 * 1 cup vegetable oil
- 1 * 1 tablespoon poppy seed
Turkey Pecan Enchiladas
By Totlxtc
* In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender
- 1 * 1 medium onion, chopped
- 4 * 4 ounces reduced-fat cream cheese
- 1 * 1 tablespoon water
- 1 * 1 teaspoon ground cumin
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon salt
- 4 * 4 cups cubed cooked turkey breast
- 1/4 * 1/4 cup chopped pecans, toasted
- 12 * 12 flour tortillas (6 inches), warmed
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 * 1 cup (8 ounces) reduced-fat sour cream
- 1 * 1 cup fat-free milk
- 2 * 2 tablespoons canned chopped green chilies
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
- 2 * 2 tablespoons minced fresh cilantro
Chocolate Butter Pecan Bar
By Totlxtc
Step 1: Heat oven to 350 degrees F
- 1 cup (2 sticks) salted butter, softened
- 1 cup packed light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 3/4 cups semi-sweet chocolate chips
- 1 cup coarsely chopped pecans
Makeover Chicken Artichoke Bake
By Totlxtc
* In a small saucepan, combine the flour, bouillon and milk until smooth
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 teaspoon sodium-free chicken bouillon granules
- 1-1/3 * 1-1/3 cups fat-free milk
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 * 1 cup (8 ounces) plain yogurt
- 1/3 * 1/3 cup reduced-fat mayonnaise
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 1 * 1 package (6 ounces) long grain and wild rice mix
- 1 * 1 cup sliced fresh mushrooms
- 1 * 1 medium onion, finely chopped
- 1 * 1 celery rib, finely chopped
- 1 * 1 jar (2 ounces) diced pimientos, drained
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 cup seasoned stuffing cubes
Orange-Ginger Pork Chops
By Totlxtc
* In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat
- 4 * 4 teaspoons minced fresh gingerroot
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon canola oil
- 1/2 * 1/2 cup sherry or chicken broth
- 1/4 * 1/4 cup honey
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 1 * 1 tablespoon sesame seeds
- 1 * 1 tablespoon grated orange peel
- 3/4 * 3/4 teaspoon hot pepper sauce
- 4 * 4 bone-in pork loin chop (6 ounces each)
- 1 * 1 teaspoon cornstarch
- 2 * 2 tablespoons water
Mac 'N' Cheese Salad
By Totlxtc
* In a serving bowl, combine all of the ingredients
- 1-1/2 * 1-1/2 cups leftover macaroni and cheese, chilled
- 1/2 * 1/2 cup chopped cucumber
- 1/4 * 1/4 cup sliced radishes
- 1/4 * 1/4 cup mayonnaise
- 2 * 2 tablespoons chopped onion
- 1/2 * 1/2 teaspoon ground mustard
- 1/8 * 1/8 teaspoon dill weed
Spiced Orange Chicken
By Totlxtc
* Place chicken in a large nonstick skillet; add 1 cup of orange juice
- 6 * 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 2 * 2 cups orange juice, divided
- 1 * 1 tablespoon dried minced onion
- 1-1/2 * 1-1/2 teaspoons dried parsley flakes
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon paprika
- 1/4 * 1/4 teaspoon ground ginger
- 1/4 * 1/4 teaspoon pepper
- * Dash ground cinnamon
- * Dash ground nutmeg
- 2 * 2 tablespoons cornstarch
- 1/4 * 1/4 cup water
- 6 * 6 cups hot cooked rice