Totlxtc's profile page
Recipes
Mixed Fruit Salad
By Totlxtc
* In a large bowl, combine the bananas, strawberries, pineapple and oranges
- 2 * 2 medium ripe banana, sliced
- 1 * 1 pint fresh strawberries, quartered
- 1 * 1 can (20 ounces) pineapple tidbits, drained
- 1 * 1 can (11 ounces) mandarin oranges, drained
- 1-1/2 * 1-1/2 cups whipped topping
- 1/2 * 1/2 cup sour cream
Del Rancho Garlic Dressing
By Totlxtc
1Mix all ingredients until smooth
- 2 cups mayonnaise (do not substitute)
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder (to start; then add to your taste)
Lemony Chicken
By Totlxtc
Recipe courtesy Sandra Lee
- 1 quart buttermilk
- 1 tablespoon lemon zest (from 1 lemon)
- 4 boneless skinless chicken breasts, tenders removed, cut in strips
- 2 cups all-purpose flour
- 1 cup cornstarch
- Vegetable oil, for frying
- 1 (11-ounce) jar lemon curd
- 1/4 cup chicken broth
- 1/4 teaspoon ground ginger
- 1/2 teaspoon soy sauce
Lemony Fruit Salad
By Totlxtc
* For dressing, combine the sugar, lemon juice, lemon peel and poppy seeds in a small saucepan
- 1/4 * 1/4 cup sugar
- 1/4 * 1/4 cup lemon juice
- 2 * 2 teaspoons grated lemon peel
- 1-1/2 * 1-1/2 teaspoons poppy seeds
- 4 * 4 medium apples, diced
- 1 * 1 can (11 ounces) mandarin oranges, drained
- 1 * 1 large carrot, grated
- 1/2 * 1/2 cup raisins
- * Lettuce leaves, optional
Fried Chicken Salad
By Totlxtc
Recipe courtesy Sandra Lee, 2007
- 1 (12-ounce) box popcorn chicken (recommended: Tyson)
- 1/2 cup ranch dressing (recommended: Hidden Valley)
- 2 teaspoons BBQ seasoning (recommended: McCormick Grillmates)
- 8 cups romaine or iceberg lettuce, chopped
- 2 tomatoes
- 1 cucumber
- 16 baby carrots
Soy Vinaigrette
By Totlxtc
1Combine all ingredient in a jar or cruet
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 1 clove garlic, crushed (optional)
Apple-Stuffed Pork Tenderloin
By Totlxtc
* In a small saucepan, bring 4 tablespoons broth to a boil
- 6 * 6 tablespoons reduced-sodium chicken broth, divided
- 2 * 2 tablespoons raisins
- 1/2 * 1/2 cup chopped apple
- 1 * 1 celery rib, chopped
- 2 * 2 tablespoons chopped onion
- 1 * 1 garlic clove, minced
- 1-1/2 * 1-1/2 cups fat-free Caesar croutons
- 2 * 2 tablespoons sliced almonds, toasted
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 pork tenderloin (1 pound)
Orange Chicken Stir-Fry
By Totlxtc
* In a small bowl, combine cornstarch and broth until smooth
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1/3 * 1/3 cup orange juice
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 teaspoons sugar
- 2 * 2 teaspoons white wine vinegar
- 1 * 1 teaspoon sesame oil
- 1/2 * 1/2 pound boneless skinless chicken breasts, cut into strips
- 2 * 2 teaspoons canola oil, divided
- 1 * 1 small sweet red pepper, julienned
- 1 * 1 cup fresh snow peas
- 1 * 1 small onion, halved and sliced
- 1 * 1 teaspoon grated orange peel
- 1 * 1 garlic clove, minced
- * Hot cooked rice, optional
Zucchini Slaw
By Totlxtc
* In a bowl, combine all ingredients; mix well
- 2 * 2 medium zucchini, coarsely shredded and squeezed dry
- 1/4 * 1/4 cup finely chopped onion
- 1 * 1 cup coarsely shredded carrots
- 3 * 3 tablespoons reduced-fat mayonnaise
- 1 * 1 tablespoon cider vinegar
- 1/2 * 1/2 teaspoon sugar
- 1/4 * 1/4 teaspoon salt
- * Dash pepper
Cranberry Creme Brulee
By Totlxtc
per serving: 280 cal, 6g protein, 11g fat, 6g sat fat, 235 mg cholesterol, 38g carb, 1g fiber, 85 mg sodium, 15
- 1 cup cranberry sauce
- 1 cup 18% table cream
- 2 cups milk
- 8 large egg yolks
- 1/2 cup sugar
- pinch of salt
- 8 tsp sugar, for topping