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Recipes
Chicken Artichoke Skillet
By Totlxtc
* Sprinkle chicken with salt and pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 teaspoons olive oil
- 2/3 * 2/3 cup reduced-sodium chicken broth
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 1/4 * 1/4 cup halved pimiento-stuffed olives
- 1/4 * 1/4 cup halved pitted Greek olives
- 2 * 2 tablespoons minced fresh oregano or2 teaspoons dried oregano
- 1 * 1 tablespoon lemon juice
Chicken Rice Casserole
By Totlxtc
* In a large skillet, brown chicken in oil for 4 minutes on each side
- 6 * 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 1 * 1 tablespoon canola oil
- 3/4 * 3/4 cup chopped sweet red pepper
- 3/4 * 3/4 cup chopped green pepper
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup chopped fresh mushrooms
- 1 * 1 garlic clove, minced
- 2 * 2 cups uncooked instant brown rice
- 2 * 2 cups chicken broth
- 1-1/2 * 1-1/2 cups frozen corn, thawed
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1/4 * 1/4 cup slivered almonds, toasted
- 2 * 2 tablespoons minced parsley
Grilled Asparagus
By Totlxtc
Recipe courtesy Sandra Lee
- 2 pounds asparagus, trimmed
- 1 tablespoon chopped garlic
- Salt and freshly ground black pepper
- Extra-virgin olive oil
Salmon Balls With Fresh Tomato Salsa
By Totlxtc
For tomato salsa Combine everything in a bowl
- Salsa
- 2 * 2 large ripe beefsteak tomatoes, seeded, peeled and diced
- 3 * 3 green onions, chopped
- 1 * 1 clove garlic, peeled and minced (optional)
- 2 * 2 tablespoons chopped fresh parsley
- 1 * 1 tablespoon olive oil
- 1 * 1 teaspoon red wine vinegar
- 1 * 1 teaspoon chopped fresh basil
- Salmon
- 1 * 1 pound fresh salmon fillet, cut into 1/4-inch pieces (ask fishmonger to remove skin)
- 2 * 2 egg whites, lightly beaten
- 3/4 * 3/4 cup breadcrumbs
- 3 * 3 tablespoons golden raisins
- 3 * 3 tablespoons chopped fresh parsley
- 2 * 2 tablespoons Parmesan
- 1/2 * 1/2 teaspoon freshly ground pepper
- 2 * 2 teaspoons olive oil
- 6 * 6 cups arugula, torn into bite-sized pieces
Shepherd’s Pie with “Squashed” Potatoes
By Totlxtc
Meat and Vegetables 1
- Meat and Vegetables
- 1 1/2 * 1 1/2 pounds (680 g) extra-lean ground beef
- 1 * 1 cup chopped yellow onions
- 2 * 2 teaspoons minced garlic
- 1 * 1 teaspoon paprika
- 1/2 * 1/2 teaspoon dried thyme
- 1 * 1 cup frozen peas-and-carrots blend
- 1 * 1 cup frozen or canned corn
- 2/3 * 2/3 cup reduced-sodium beef broth
- 2 * 2 tablespoons chili sauce (such as Heinz)
- 1 1/2 * 1 1/2 tablespoons all-purpose flour
- 1 * 1 tablespoon Worcestershire sauce
- 1/4 * 1/4 teaspoon each salt and freshly ground black pepper
- Potato Topping
- 2 * 2 pounds (908 g) Yukon Gold potatoes, peeled and cut into large chunks
- 2 * 2 cups (about 1/2 lb / 250 g) peeled and chopped butternut squash
- 1/2 * 1/2 cup light (3% to 5 %) sour cream
- 1/2 * 1/2 cup + 2 tbsp freshly grated Parmesan cheese
- 1/4 * 1/4 teaspoon salt
- * Dash nutmeg
- * Chopped fresh parsley for garnish, optional
Passion Fruit Vinaigrette
By Totlxtc
Mix all ingredients well
- 1/2 cup passion fruit juice
- 1/8 cup oil (try flavored oils too if you like)
- 1/8 cup apple cider vinegar
- 1 tablespoon honey
- salt & pepper
Cherry Cranberry Salad
By Totlxtc
* In a large bowl, combine gelatin and sugar
- 1 * 1 package (6 ounces) cherry gelatin
- 1 * 1 cup sugar
- 2 * 2 cups boiling water
- 1 * 1 can (20 ounces) crushed pineapple, undrained
- 3 * 3 cups fresh or frozen cranberries, chopped
- 1-1/2 * 1-1/2 cups diced apples
- 1 * 1 cup chopped celery
- 1 * 1 cup chopped walnuts
Ginger-Citrus Pops
By Totlxtc
Simmer lemonade, all juices, ginger and honey in a small saucepan for 10 minutes, then let cool
- 2 * 2 cups lemonade
- 1 * 1 cup apple juice
- 1/4 * 1/4 cup ginger juice
- 1/4 * 1/4 cup fresh lime juice (about 3 limes)
- 4 * 4 teaspoons grated ginger
- 2 * 2 teaspoons honey
- 1 * 1 lime, thinly sliced
- 1/2 * 1/2 lemon, thinly sliced
Peanut-Crusted Chicken
By Totlxtc
* In a large resealable plastic bag, combine the first six ingredients; add chicken
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 2 * 2 tablespoons rice vinegar
- 3 * 3 garlic cloves, minced
- 1 * 1 green onion, thinly sliced
- 1 * 1 tablespoon honey
- 1 * 1 teaspoon minced fresh gingerroot
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 cup panko (Japanese) bread crumbs
- 1/4 * 1/4 cup chopped unsalted peanuts
- 1/4 * 1/4 teaspoon paprika
- 1/4 * 1/4 teaspoon pepper
Morton's Steakhouse Dijon Vinaigrette
By Totlxtc
1Place vinegar and water in mixing bowl
- 10 ounces white balsamic vinegar
- 5 ounces water
- 1 (8 ounce) jar Dijon mustard
- 1 (3 1/2 ounce) packet Italian salad dressing mix
- 16 ounces extra virgin olive oil