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Recipes
Italian Salad
By Totlxtc
* In a jar with tight-fitting lid, combine the oil, vinegar, Italian seasoning, salt and pepper; shake well
- 1/4 * 1/4 cup olive oil
- 1/4 * 1/4 cup red wine vinegar
- 1/2 * 1/2 teaspoon Italian seasoning
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon coarsely ground black pepper
- * Romaine or other lettuce
- * Tomatoes, mushrooms, cucumber, olives and/or other vegetables of choice
- * Shredded Parmesan cheese, optional
Chicken Chop Suey
By Totlxtc
* In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken
- 3 * 3 tablespoons reduced-sodium soy sauce
- 1 * 1 tablespoon dark brown sugar
- 1 * 1 pound boneless skinless chicken breast, thinly sliced
- 3 * 3 medium onion, sliced
- 2 * 2 garlic cloves, minced
- 2 * 2 tablespoons canola oil
- 6 * 6 celery ribs with leaves, cut into 1/2-inch pieces
- 1/2 * 1/2 pound small fresh mushrooms
- 1 * 1 large green pepper, cut into 1-inch pieces
- 4-1/2 * 4-1/2 teaspoons cornstarch
- 1 * 1 cup water
- 2 * 2 cups canned bean sprouts
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- * Hot cooked rice, optional
Spinach-Feta Chicken Rolls
By Totlxtc
* Place tomatoes in a small bowl; add boiling water
- 1/2 * 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 * 1 cup boiling water
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 * 1 cup (4 ounces) crumbled feta cheese
- 4 * 4 green onions, thinly sliced
- 1/4 * 1/4 cup Greek olives, chopped
- 1 * 1 garlic clove, minced
- 6 * 6 boneless skinless chicken breast halves (6 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
Spicy Chicken and Peppers
By Totlxtc
* In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices r...
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1-1/2 * 1-1/2 cups julienned green peppers
- 1 * 1 cup chopped onion
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon olive oil
- 1 * 1 can (15 ounces) tomato sauce
- 1 * 1 can (14-1/2 ounces) diced tomatoes, drained
- 2 * 2 teaspoons Italian seasoning
- 1-1/2 * 1-1/2 teaspoons sugar
- 1-1/2 * 1-1/2 teaspoons chili powder
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 cups cooked yolk-free noodles
- * Fresh parsley
Italian Sausage with Polenta
By Totlxtc
* In a large nonstick skillet coated with cooking spray, cook the sausage, onion and garlic over medium heat u...
- 1 * 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 1/2 * 1/2 cup chopped red onion
- 4 * 4 garlic cloves, minced
- 2-1/2 * 2-1/2 cups fresh broccoli florets
- 2 * 2 cans (15 ounces each) crushed tomatoes
- 2 * 2 tablespoons prepared pesto
- 1/2 * 1/2 teaspoon crushed red pepper flakes
- 1/4 * 1/4 teaspoon pepper
- 3 * 3 cups reduced-sodium chicken broth
- 1 * 1 cup cornmeal
- * Shaved Parmesan cheese, optional
Chicken Curry
By Totlxtc
* In a saucepan, saute chicken and onion in oil until chicken is browned
- 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1/4 * 1/4 cup chopped onion
- 2 * 2 tablespoons canola oil
- 1 * 1 can (28 ounces) crushed tomatoes with Italian herbs
- 1 * 1 teaspoon curry powder
- 1/2 * 1/2 teaspoon each salt, pepper and cayenne pepper
- 1/2 * 1/2 teaspoon each garlic powder, paprika and chili powder
- 1/2 * 1/2 teaspoon each ground tumeric, ginger and cloves
- 6 * 6 cups hot cooked rice
Paula's Couscous Salad
By Totlxtc
Recipe courtesy Paula Deen
- 1 1/2 cups water
- 1 teaspoon extra-virgin olive oil
- 1 cup uncooked couscous
- 1 cup cherry tomatoes, quartered lengthwise
- 5 tablespoons pitted and sliced kalamata olives
- 5 tablespoons chopped fresh parsley leaves
- 4 ounces feta cheese, crumbled
- Dressing, recipe follows
- Dash Ceylon cinnamon, optional
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
Cucumber Salad
By Totlxtc
* Place cucumbers in a bowl
- 2 * 2 medium cucumbers, peeled and cut into 1/4-inch slices
- 1/2 * 1/2 cup sour cream
- 1 * 1 tablespoon cider vinegar
- 1 * 1 tablespoon grated onion
- * Salt to taste
- * Freshly ground pepper
- 1 to 2 * 1 to 2 tablespoons diced pimientos
Mediterranean Shrimp Couscous
By Totlxtc
* In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink
- 1-1/2 * 1-1/2 pounds uncooked medium shrimp, peeled and deveined
- 1 * 1 tablespoon chopped shallot
- 2 * 2 garlic cloves, minced
- 3 * 3 tablespoons olive oil, divided
- 1 * 1 cup chopped zucchini
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 1/4 * 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 2 * 2 tablespoons capers, drained
- 3 * 3 cups fresh baby spinach
- 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
- 1-1/2 * 1-1/2 cups uncooked couscous
- 2 * 2 tablespoons lemon juice
- 2 * 2 tablespoons balsamic vinegar
- 1/2 * 1/2 cup crumbled feta cheese, divided
- 1/2 * 1/2 teaspoon dried oregano
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
Sweet and Spicy Glazed Cornish Game Hens
By Totlxtc
Recipe courtesy Sandra Lee
- 1/4 cup frozen pineapple juice concentrate, thawed
- 1 tablespoon jerk seasoning blend
- 2 tablespoons canola oil
- 2 cornish game hens, halved
- Fresh cilantro sprigs, for garnish