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Recipes
Cowabunga Beef Burgers with Yummy Yammy Fries
By Totlxtc
Barbecue Sauce 1. To make sauce, whisk together all sauce ingredients in a small pot and cook over medium hea...
- Per serving (1 cheeseburger with 1/8 fries): 491 calories, 20 g total fat (8.9 g saturated fat), 34 g protein, 48 g carbohydrate, 5.4 g fibre, 87 mg cholesterol, 979 mg sodium
- Tip: Chipotle chili powder is a new McCormick spice that adds smoky heat to the seasoning mix. If you don’t like spicy food, leave it out.
- Yield: 8
- Ingredients
- Barbecue Sauce
- 1/2 * 1/2 cup ketchup
- 2 * 2 tablespoons molasses
- 2 * 2 tablespoons freshly squeezed lemon juice
- 3 * 3 tablespoons mesquite spice rub (see Tip)
- Mushrooms
- 1 * 1 tablespoon olive oil
- 4 * 4 cups thinly sliced cremini or button mushrooms
- Patties
- 2 * 2 pounds (907 g) extra-lean ground sirloin
- 3 * 3 slices (raw) reduced-salt bacon, finely minced
- 8 * 8 soft, whole-wheat hamburger buns
- 8 * 8 light cheddar cheese slices
- * Other burger toppings as desired: ketchup, mustard, pickles, tomatoes, lettuce, etc.
- Yummy Yammy Fries
- 2 * 2 tablespoons grated Parmesan cheese
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon chili powder
- 1/2 * 1/2 teaspoon paprika
- 1/2 * 1/2 teaspoon chipotle chili powder (see Tip)
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon onion powder
- 4 * 4 medium sweet potatoes
- 3 * 3 tablespoons olive oil
Hot Chicken Salad
By Totlxtc
* In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth
- 3/4 * 3/4 cup mayonnaise
- 3/4 * 3/4 cup sour cream
- 2 * 2 tablespoons lemon juice
- 2 * 2 teaspoons grated onion
- 1/2 * 1/2 teaspoon salt
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 cup chopped celery
- 1 * 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
- 1 * 1 cup seasoned salad croutons
- 1/2 * 1/2 cup slivered almonds
- 1 * 1 cup soft bread crumbs
- 1 * 1 tablespoon butter, melted
- 1 * 1 cup (4 ounces) shredded cheddar cheese
Gouda-Stuffed Chicken
By Totlxtc
* Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese
- 4 * 4 boneless skinless chicken breast halves (6 ounces each)
- 2 * 2 ounces smoked Gouda cheese, cut into thin pieces
- 2 * 2 tablespoons all-purpose flour
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 2 * 2 teaspoons canola oil, divided
- 1 * 1 garlic clove, minced
- 1 * 1 cup reduced-sodium chicken broth
- 1 * 1 cup apple cider or unsweetened apple juice
- 2 * 2 large tart apples, thinly sliced
- 1 * 1 tablespoon honey
Chicken Broccoli Stir-Fry
By Totlxtc
* In a small bowl, combine the first six ingredients
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 6 * 6 tablespoons reduced-sodium soy sauce
- 1/4 * 1/4 cup water
- 1/4 * 1/4 cup rice vinegar
- 2 * 2 garlic cloves, minced
- * Dash cayenne pepper
- 1 * 1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
- 2 * 2 teaspoons cornstarch
- 4 * 4 teaspoons canola oil, divided
- 2 * 2 cups fresh broccoli florets
- 1 * 1 cup sliced fresh mushrooms
- 1/2 * 1/2 cup canned sliced water chestnuts
- 1/2 * 1/2 cup canned bamboo shoots
- 2 * 2 green onions, thinly sliced
- 2 * 2 cups hot cooked rice
Spinach-Stuffed Chicken
By Totlxtc
* In a large nonstick skillet, cook spinach in 1/2 in
- 6 * 6 cups torn fresh spinach (5 ounces)
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup chopped fresh mushrooms
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 teaspoon dried oregano
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 6 * 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 1/2 * 1/2 cup dry bread crumbs
- 3 * 3 tablespoons grated Parmesan cheese
- 1/2 * 1/2 teaspoon paprika
- 1/4 * 1/4 cup egg substitute
- 1 * 1 tablespoon water
- 2 * 2 tablespoons butter, melted
Zesty Chicken with Artichokes
By Totlxtc
* Combine the thyme, lemon peel, salt and pepper; rub over chicken
- 2 * 2 teaspoons dried thyme
- 2 * 2 teaspoons grated lemon peel
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 4 * 4 teaspoons olive oil, divided
- 1 * 1 large onion, chopped
- 2 * 2 garlic cloves, minced
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 3/4 * 3/4 cup white wine or reduced-sodium chicken broth
- 1/4 * 1/4 cup sliced pimiento-stuffed olives, drained
- 1/4 * 1/4 cup sliced ripe olives, drained
Shrimp Stuffed Mirliton
By Totlxtc
Recipe courtesy Hank Groover
- 4 mirlitons
- 1 teaspoon Cajun seasoning
- 1 stick butter
- 1/2 cup chopped green onion
- 3 stalks celery, chopped
- 1/2 cup chopped yellow onion
- 1 green bell pepper, seeded and chopped
- 1/4 pound shrimp, peeled, tailed, deveined and chopped
- 1/2 cup bread crumbs
- Salt and freshly ground black pepper
Makeover Greek Spaghetti
By Totlxtc
* Cook spaghetti according to package directions; drain
- 1 * 1 package (16 ounces) spaghetti, broken into 2-inch pieces
- 4 * 4 cups cubed cooked chicken breast
- 2 * 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 3/4 * 3/4 cup reduced-fat mayonnaise
- 3/4 * 3/4 cup reduced-fat sour cream
- 3 * 3 celery ribs, chopped
- 1 * 1 small onion, chopped
- 1/2 * 1/2 cup chopped green pepper
- 1 * 1 jar (2 ounces) diced pimientos, drained
- 1/2 * 1/2 teaspoon salt-free lemon-pepper seasoning
- 3 * 3 tablespoons all-purpose flour
- 1-1/3 * 1-1/3 cups fat-free milk
- 1 * 1 teaspoon chicken bouillon granules
- 1 * 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 * 1/2 cup soft bread crumbs
- 1/4 * 1/4 cup shredded Parmesan cheese
Stir-Fried Chicken and Rice Noodles
By Totlxtc
* In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth
- 2-1/2 * 2-1/2 teaspoons cornstarch
- 1/3 * 1/3 cup reduced-sodium soy sauce
- 1/4 * 1/4 cup white wine or reduced-sodium chicken broth
- 2 * 2 teaspoons sesame oil
- 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon Worcestershire sauce
- 3/4 * 3/4 teaspoon chili powder
- 3 * 3 ounces uncooked thick rice noodles
- 4 * 4 teaspoons canola oil, divided
- 3 * 3 cups fresh broccoli florets
- 2/3 * 2/3 cup chopped green onions
- 3 * 3 garlic cloves, minced
- 2 * 2 teaspoons minced fresh gingerroot
- 1/4 * 1/4 cup unsalted dry roasted peanuts
Starvin’ Guy Chicken Pie
By Totlxtc
Filling 1. Preheat oven to 400ºF
- Per serving: 341 calories, 10 g total fat (4.5 g saturated fat), 26 g protein, 37 g carbohydrate, 3.3 g fibre, 72 mg cholesterol, 658 mg sodium.
- Yield: 8
- Ingredients
- Filling
- 1 * 1 teaspoon olive oil
- 1 * 1 cup diced onions
- 1/2 * 1/2 cup diced celery
- 1 * 1 teaspoon minced garlic
- 3 * 3 cups thinly sliced mushrooms
- 3/4 * 3/4 cup frozen mixed peas and carrots, thawed
- 1 * 1 teaspoon dried thyme
- 1/4 * 1/4 teaspoon poultry seasoning
- 1 3/4 * 1 3/4 cups chicken broth
- 1 * 1 cup cream-style corn
- 1 * 1 cup 2% evaporated milk
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 cup packed grated light Swiss cheese (2 oz/57 g)
- 1 * 1 tablespoon chopped fresh parsley
- 1 * 1 large rotisserie chicken, meat cut into chunks (light and dark meat)
- Biscuit Topping
- 1 * 1 cup all-purpose flour
- 1/2 * 1/2 cup whole wheat flour
- 2 * 2 teaspoons baking powder
- 1 * 1 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 3/4 * 3/4 cup buttermilk
- 3/4 * 3/4 cup mashed/puréed cooked sweet potato (canned is fine)
- 3 * 3 tablespoons butter, melted