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Recipes
Couscous Chicken Salad
By Totlxtc
* In a large saucepan, bring broth and water to a boil
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/3 * 1/3 cup water
- 1-3/4 * 1-3/4 cups uncooked couscous
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 2 * 2 medium tomatoes, chopped
- 1 * 1 medium sweet red pepper, chopped
- 1 * 1 small cucumber, sliced
- 1/2 * 1/2 cup minced fresh parsley
- 1/2 * 1/2 cup crumbled feta cheese
- 3 * 3 green onions, sliced
- 1/4 * 1/4 teaspoon pepper
- 3/4 * 3/4 cup fat-free Italian salad dressing
Cinnamon Buns
By Totlxtc
Recipe courtesy Edie Eason
- Nonstick oil spray
- 1 cup yeast starter
- 1/2 cup granulated sugar
- 1/2 cups vegetable oil (recommended: Mazola)
- 1 tablespoon salt
- 1 1/2 cups hot tap water
- 1 (1 tablespoon) package dry active yeast
- 6 cups all-purpose flour (recommended: Pillsbury)
- 2 sticks butter
- 1 1/2 cups brown sugar, plus more if needed
- 1/2 cup ground cinnamon
- 1 cup chopped pecans
- 1/2 cup raisins
- 4 cups 10x powdered sugar
- 3/4 cup half-and-half
Pork Cutlets with Capers
By Totlxtc
* Cut pork into eight slices; flatten to 1/4-in
- 1 * 1 pork tenderloin (1 pound)
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1 * 1 tablespoon olive oil, divided
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 2 * 2 tablespoons capers, drained
- 1 * 1 tablespoon minced fresh parsley
Curried Pork and Fruit
By Totlxtc
* In a large skillet or wok coated with cooking spray, stir-fry pork and onion for 2-3 minutes or until pork i...
- 3/4 * 3/4 pound pork tenderloin, thinly sliced
- 1 * 1 medium onion, chopped
- 2 * 2 tablespoons all-purpose flour
- 1 to 2 * 1 to 2 teaspoons curry powder
- 1/4 * 1/4 teaspoon salt
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 * 1/2 teaspoon minced fresh gingerroot
- 1 * 1 cup chicken broth
- 1 * 1 can (15-1/4 ounces) unsweetened tropical mixed fruit, drained
- * Hot cooked rice, optional
Quick Shrimp Gumbo
By Totlxtc
* In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender
- 1 * 1 cup finely chopped onion
- 3 * 3 garlic cloves, minced
- 1 * 1 teaspoon canola oil
- 1/2 * 1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
- 1-1/2 * 1-1/2 cups chopped green pepper
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 * 1 cup reduced-sodium chicken broth
- 1 * 1 bay leaf
- 1 * 1 teaspoon Italian seasoning
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon hot pepper sauce
- 3/4 * 3/4 pound uncooked medium shrimp, peeled and deveined
- 1/2 * 1/2 cup uncooked instant rice
- * Lemon slices, optional
Cherry Coconut Bar Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Cookie Bottom:
- 1 cup all-purpose flour
- 3 tablespoons powdered sugar
- 1 stick (1/2 cup) salted butter, cold
- Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- 1/2 cup halved maraschino cherries
- 1/2 cup flaked coconut
Five-Fruit Salad
By Totlxtc
* In a large bowl, combine all the ingredients
- 1-1/3 * 1-1/3 cups frozen unsweetened strawberries, thawed and halved
- 1 * 1 cup fresh blueberries
- 1 * 1 medium banana, sliced
- 3/4 * 3/4 cup green grapes
- 1 * 1 can (21 ounces) peach pie filling
Crabsolutely Fabulous Crab Cakes
By Totlxtc
Crab Cakes 1. To make crab cakes, combine crab meat, 3/4 cup cracker crumbs, red pepper, green onions and par...
- Crab Cakes
- 1 * 1 pound (454 g) lump crab meat, well drained
- 1 1/4 * 1 1/4 cups whole wheat cracker crumbs, divided
- 1/4 * 1/4 cup finely minced red bell pepper
- 2 * 2 tablespoons minced green onions
- 1 * 1 tablespoon minced fresh parsley
- 1 * 1 egg
- 2 * 2 tablespoons light mayonnaise (not fat free)
- 1 * 1 tablespoon freshly squeezed lemon juice
- 2 * 2 tablespoons grainy Dijon mustard
- 1 * 1 teaspoon Old Bay Seasoning
- 1 * 1 teaspoon Worcestershire sauce
- 1/2 * 1/2 teaspoon grated lemon zest
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 1 * 1 tablespoon each butter and light olive oil for sautéing crab cakes
- Creamy Lemon-Dill Seafood Sauce (good with any type of fish)
- 1/2 * 1/2 cup light sour cream (3% or 5%)
- 1 * 1 tablespoon grainy Dijon mustard
- 1 * 1 tablespoon freshly squeezed lemon juice
- 1 * 1 tablespoon minced fresh dill
- 1 * 1 teaspoon grated lemon zest
- 1/2 * 1/2 teaspoon each Old Bay Seasoning and hot horseradish
- * Pinch freshly ground black pepper
Raspberry Vinaigrette
By Totlxtc
* In a small bowl or jar with tight-fitting lid, combine all ingredients
- 1/2 * 1/2 cup vegetable oil
- 1/4 * 1/4 cup Raspberry Vinegar (recipe also found in Recipe Finder)
- 4 * 4 teaspoons sugar
- 2 * 2 teaspoons Dijon mustard
Chicken Tacos with Pineapple Pico de Gallo
By Totlxtc
* For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoo...
- 1 * 1 cup chopped fresh pineapple
- 1/2 * 1/2 cup chopped peeled mango
- 2 * 2 tablespoons minced fresh cilantro
- 1 * 1 tablespoon finely chopped red onion
- 1 * 1 tablespoon lime juice
- 3/4 * 3/4 teaspoon salt, divided
- 2 * 2 cups cubed cooked chicken breast
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon salt-free garlic seasoning blend
- 8 * 8 corn tortillas (6 inches), warmed