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Recipes
A Lotta Enchilada
By Totlxtc
Enchilada Sauce 1. To make sauce, heat olive oil over medium heat in a large saucepan
- Enchilada Sauce
- 2 * 2 teaspoons olive oil
- 1 1/2 * 1 1/2 cups diced onions
- 2 * 2 teaspoons minced garlic
- 1 * 1 tablespoon chili powder
- 2 * 2 teaspoons ground cumin
- 1 * 1 teaspoon dried oregano
- 1 * 1 can (28 oz/ 796 mL) crushed tomatoes
- 1 * 1 cup reduced-sodium chicken broth
- 1 * 1 tablespoon brown sugar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 3 * 3 tablespoons minced fresh cilantro
- Filling
- 2 * 2 cups chopped cooked chicken breast (see tip)
- 1 * 1 cup canned black beans, drained and rinsed
- 1/2 * 1/2 cup minced red bell pepper
- 1/2 * 1/2 cup chopped green onions
- 1/2 * 1/2 cup whole kernel corn
- 1/2 * 1/2 cup grated carrots
- 1 * 1 tablespoon freshly squeezed lime juice
- 1/2 * 1/2 teaspoon each ground cumin and chili powder
- 2 * 2 tablespoons minced fresh cilantro
- Enchiladas
- 10 * 10 small whole wheat flour tortillas
- 2 * 2 cups packed grated light old (sharp) cheddar cheese, divided (8 oz / 227 g)
- * Sour cream (light) and chopped green onions for garnish
Orange Banana Salad
By Totlxtc
* Cut orange sections into bite-size pieces
- 1 * 1 medium navel orange, sectioned
- 2 * 2 tablespoons flaked coconut, toasted
- 2 * 2 tablespoons orange juice
- 1/8 * 1/8 teaspoon ground cinnamon, optional
- 1 * 1 medium ripe banana, sliced
Peanut Butter Chocolate Chip Cookie
By Totlxtc
Step 1: Preheat oven to 375 degrees F
- 2 sticks (1 cup) salted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces (about 2 cups) semisweet chocolate chips
Full of Beans Chili - Foodnetwork.ca
By Totlxtc
Cook sausage, beef, garlic and onions in a large pot over medium-high heat until meat is no longer pink
- 1 pound extra-lean ground beef
- 8 ounces light Italian sausage, casing removed, broken up
- 2 teaspoons minced garlic
- 1 cup diced red onions
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 can (19 oz/ 540 ml) diced tomatoes, undrained
- 1 can (14 oz/398 ml) tomato sauce
- 1 cup beef broth
- 1/4 cup chopped celery leaves
- 1 can (19 oz/540 ml) red kidney beans, drained and rinsed
- 1 can (14 oz/398 ml) beans in tomato sauce (see Tip)
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons liquid honey
- Grated light cheddar cheese for garnish, optional
Sparkling Melon
By Totlxtc
* Place melon cubes in dessert dishes
- 1/2 * 1/2 medium honeydew, cut into cubes
- 1/2 * 1/2 medium cantaloupe, cut into cubes
- 1 * 1 can (12 ounces) lemon-line soda, chilled
- 1 * 1 cup vanilla yogurt
- * Fresh mint, optional
Mozzarella Veggie Salad
By Totlxtc
* In a large serving bowl, combine all ingredients
- 1 * 1 pint grape or cherry tomatoes
- 2 * 2 cups fresh broccoli florets
- 1 * 1 cup fresh cauliflowerets
- 1 * 1 cup cubed part-skim mozzarella cheese
- 3/4 * 3/4 cup balsamic vinaigrette
Skillet Arroz con Pollo
By Totlxtc
* In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 m...
- 1 * 1 medium onion, chopped
- 1 * 1 medium sweet red pepper, cut into 1/2-inch pieces
- 1 * 1 garlic clove, minced
- 2 * 2 teaspoons olive oil
- 1 * 1 cup uncooked long grain rice
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/4 * 1/4 cup sherry or water
- 1/2 * 1/2 teaspoon grated lemon peel
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon cayenne pepper
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 cup frozen peas, thawed
- 1/4 * 1/4 cup sliced ripe olives, drained
- 2 * 2 tablespoons minced fresh cilantro
Sweet and Sour Chicken
By Totlxtc
* In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ...
- 1 * 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
- 1 * 1 tablespoon sherry or reduced-sodium chicken broth
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon garlic powder
- 1/2 * 1/2 teaspoon ground ginger
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 * 1 can (20 ounces) unsweetened pineapple chunks
- 2 * 2 tablespoons plus 1/3 cup cornstarch, divided
- 2 * 2 tablespoons sugar
- 1/4 * 1/4 cup cider vinegar
- 1/4 * 1/4 cup ketchup
- 1 * 1 tablespoon canola oil
- 2 * 2 cups hot cooked rice
Corny Corn Muffins - Foodnetwork.ca
By Totlxtc
Preheat oven to 375F. Spray a 12-cup muffin tin with cooking spray and set aside
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can (14 oz//398 ml) cream-style corn
- 1/2 cup buttermilk
- 1 egg
- 2 tablespoons butter, melted
- 1 can (4.5 oz/127 ml) diced green chilies (see Tip)
Church Coleslaw
By Totlxtc
* Place the first six ingredients in a blender or food processor
- 1 * 1 cup mayonnaise
- 1/2 * 1/2 cup sugar
- 1/3 * 1/3 cup cider vinegar
- 1 * 1 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1/8 * 1/8 teaspoon paprika
- 1/2 * 1/2 medium head cabbage, shredded
- 2 * 2 medium carrots, shredded
- 1 * 1 celery rib, shredded