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Recipes
Simple Salad Dressing
By Totlxtc
* Combine the first six ingredients in a jar with a tight-fitting lid; shake until blended
- 1/2 * 1/2 cup olive oil
- 1/4 * 1/4 cup sugar
- 3 * 3 tablespoons cider vinegar
- 1 * 1 tablespoon minced fresh parsley
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- * Salad greens and vegetables of your choice
Chicken Masala
By Totlxtc
Recipe courtesy Sandra Lee
- 4 chicken breast halves without skin
- 1/3 cup all-purpose flour, for dredging
- 2 tablespoons canola oil1 onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon garam masala seasoning, plus 2 teaspoons
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup cream of chicken soup, condensed
- 1 cup light coconut milk
- Salt and pepper
- 1 cup frozen peas
- Cooked white rice, to serve
Macho Nacho Dip
By Totlxtc
First Layer (Bottom): Full o' Beans 1
- First Layer (Bottom): Full o' Beans
- 1 * 1 can (19 oz / 540 ml) white kidney beans, drained and rinsed
- 1 * 1 cup light sour cream (5%)
- 2 * 2 tablespoons reduced-sodium taco seasoning
- Second Layer: Easy Peasy Guacamole
- 1 * 1 cup frozen green sweet peas, thawed
- 1 * 1 can diced green chiles
- 3 * 3 large avocados
- 1 1/2 * 1 1/2 tablespoons freshly squeezed lime juice
- 1 * 1 teaspoon minced garlic
- 1/3 * 1/3 cup minced red onions
- 1 * 1 tablespoon minced fresh cilantro
- 1 1/2 * 1 1/2 teaspoons reduced-sodium taco seasoning
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon freshly ground black pepper
- Third Layer: Dreamy and Creamy
- 1 * 1 cup light sour cream (3% to 5%)
- 1 * 1 package (8 oz / 250 g) Philadelphia Brand Light Garden Vegetable Cream Cheese
- Four th Layer: Everybody Salsa!
- 2 * 2 cups medium salsa
- 1 * 1 teaspoon minced fresh cilantro
- Fifth Layer: Cheesy Decorations
- 1 * 1 cup packed grated light old (sharp) cheddar cheese (4 oz / 120 g)
- 1 1/2 * 1 1/2 cups chopped iceberg lettuce
- 1/3 * 1/3 cup minced red bell pepper
- 1/4 * 1/4 cup chopped green onions
- 2 * 2 tablespoons minced black olives (optional)
Paula's Chicken Nuggets
By Totlxtc
Recipe courtesy Paula Deen
- 1 package dry ranch seasoning mix
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup all-purpose flour
- 3 boneless skinless chicken cutlets, cut into 1-inch cubes
Oregano Olive Chicken
By Totlxtc
* Sprinkle chicken with pepper
- 1 * 1 broiler/fryer chicken (4 pounds), cut up and skin removed
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 1/2 * 1/2 cup chopped pimiento-stuffed olives
- 1/4 * 1/4 cup capers, drained
- 2 * 2 tablespoons minced fresh oregano
- 1 * 1 tablespoon minced fresh mint
- 1 * 1 tablespoon cider vinegar
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon minced fresh thyme
Fruit Salad Dressing
By Totlxtc
* In a small saucepan, combine juices, sugar and egg
- 2/3 * 2/3 cup orange juice
- 3 * 3 tablespoons lemon juice
- 1 * 1 cup sugar
- 1 * 1 egg, lightly beaten
- * Assorted fresh fruit
Southwestern Turkey Chili and Cornbread
By Totlxtc
Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002
- Nonstick vegetable cooking spray
- 1 (11-ounce) can Mexicorn
- 1 egg
- 1 (8 1/2-ounce) package corn muffin mix
- 10 ounces lean ground turkey, crumbled
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 (28-ounce) can whole tomatoes
- 2 (14 1/2-ounce) can spicy black beans
- 1/4 cup tomato paste
- Sour cream, for garnish
- Chopped fresh cilantro leaves, for garnish
- Chopped red onion, for garnish
- Preheat oven to 400 degrees F.
Pork and Sweet Potatoes
By Totlxtc
* Flatten pork to 1/4-in
- 1 * 1 pork tenderloin (1 pound), cut into 12 slices
- 1/2 * 1/2 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 tablespoon canola oil
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 * 2 medium sweet potatoes, peeled and cubed
- 1/2 * 1/2 cup dried cranberries
- 1 * 1 tablespoon Dijon mustard
- 1 * 1 medium red apple, sliced
- 4 * 4 green onions, chopped
Nostalgic Chicken and Dumplings
By Totlxtc
* Place the chicken in a 5-qt
- 6 * 6 bone-in chicken breast halves (10 ounces each), skin removed
- 2 * 2 whole cloves
- 1/2 * 1/2 cup frozen pearl onions, thawed
- 1 * 1 bay leaf
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dried thyme
- 1/2 * 1/2 teaspoon dried marjoram
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1/2 * 1/2 cup white wine or additional chicken broth
- 3 * 3 tablespoons cornstarch
- 1/4 * 1/4 cup cold water
- 1/2 * 1/2 teaspoon browning sauce, optional
- 1 * 1 cup reduced-fat biscuit/baking mix
- 6 * 6 tablespoons fat-free milk
- 1 * 1 tablespoon minced fresh parsley
Alfredo Chicken 'n' Biscuits
By Totlxtc
* In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender
- 2 * 2 cups chopped fresh broccoli
- 1-1/2 * 1-1/2 cups sliced fresh carrots
- 1 * 1 cup chopped onion
- 2 * 2 tablespoons olive oil
- 2 * 2 cups cubed cooked chicken
- 1 * 1 carton (10 ounces) refrigerated Alfredo sauce
- 1 * 1 cup biscuit/baking mix
- 1/3 * 1/3 cup milk
- 1/4 * 1/4 teaspoon dill weed