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Recipes
Honey Mustard Dressing/Dip for One
By Totlxtc
1 M i x t h e a b o v e i n g r e d i e n t s a n d v o i l a !
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons honey
Chinese Salad Dressing
By Totlxtc
Mix all together in a bowl and use amount needed for a salad
- 1/4 cup low-fat mayonnaise
- 3 tablespoons citrus vinaigrette dressing
- 1 tablespoon soy sauce
- 1 tablespoon honey
Cider Cranberry Salad
By Totlxtc
* In a bowl, dissolve gelatin in boiling cider
- 1 * 1 package (3 ounces) orange gelatin
- 3/4 * 3/4 cup boiling apple cider
- 3/4 * 3/4 cup cold apple cider
- 1 * 1 can (14 ounces) whole-berry cranberry sauce
Shockolate Cheesecake - Foodnetwork.ca
By Totlxtc
Spray a 9-inch springform pan with cooking spray
- 1 box (15.5 oz/440 g) low-fat brownie mix (such as Betty Crocker Fudge Brownies)
- 2 cups 1% cottage cheese
- 1 cup light sour cream (not fat-free)
- 1 package (8 oz/250 g) light cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 6 ounces (170 g) semi-sweet chocolate squares, melted and cooled slightly (see Tip)
- 1 cup fat-free egg substitute or 4 whole eggs
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- Melted chocolate for drizzling (optional)
Chicken satay with almond sauce
By Totlxtc
Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is placed in the ...
- 1 * 1 pound boneless, skinless chicken breast
- 1/2 * 1/2 cup plus 1 teaspoon low-sodium tamari
- * Juice of 1 orange (about 1/2 cup)
- * Juice of 1 lime (about 11/2 tablespoons)
- 3 * 3 garlic cloves, chopped
- 1/4 * 1/4 cup rice wine vinegar
- 2 * 2 tablespoons natural almond butter
- 1 * 1 tablespoon honey
- 1 * 1 tablespoon minced fresh ginger
- 1/4 * 1/4 teaspoon toasted sesame oil
- * Olive oil spray, for the grill
Mustard Salad Dressing
By Totlxtc
* In a bowl, whisk the Miracle Whip, sugar, vinegar and mustard until well blended
- 1/2 * 1/2 cup Miracle Whip
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon white vinegar
- 1-1/2 * 1-1/2 teaspoons prepared mustard
- * Salad greens and vegetables of your choice
Lemon Mushroom Chicken
By Totlxtc
* Flatten chicken to 1/2-in
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 cup plus 2 teaspoons all-purpose flour, divided
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 tablespoons butter
- 1/3 * 1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
- 1/2 * 1/2 pound sliced fresh mushrooms
- 1 * 1 tablespoon lemon juice
Turtle Trifle
By Totlxtc
Recipe courtesy Paula Deen and Jeanie Collins
- 2 cups sugar
- 1 1/3 cups light corn syrup
- 1/4 teaspoon kosher salt
- 2/3 cup butter, melted
- 4 large eggs
- 3 cups chopped pecans
- 1 teaspoon vanilla extract
- 2 cups toasted whole pecans, (1 cup chopped, 1 cup whole) divided, plus more for garnish
- Brownies, recipe follows
- Whipped Cream, recipe follows
- Caramel syrup
- 3 sticks butter, melted
- 5 (1-ounce) squares unsweetened baking chocolate
- 2 1/2 cups granulated sugar
- 6 eggs, whisked
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup milk chocolate morsels
- 3 cups heavy cream
- 3/4 cup sugar
Cajun Chicken Penne
By Totlxtc
* Cook pasta according to package directions
- 1-1/2 * 1-1/2 cups uncooked whole wheat penne pasta
- 1 * 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 3 * 3 teaspoons Cajun seasoning, divided
- 3 * 3 teaspoons olive oil, divided
- 1 * 1 medium green pepper, julienned
- 1 * 1 medium sweet red pepper, julienned
- 1 * 1 medium onion, halved and sliced
- 3 * 3 garlic cloves, minced
- 2 * 2 medium tomatoes, chopped
- 1 * 1 cup fat-free evaporated milk, divided
- 3 * 3 tablespoons all-purpose flour
Flash-Fried Finger-Lickin' Chicken
By Totlxtc
1. Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt
- • 3 cups low-fat, low-sodium chicken broth
- • Salt
- • 4 skinless, bone-in chicken thighs
- • 2 quarts grapeseed oil
- • 1 ½ cups whole wheat flour
- • 1 tablespoon sweet paprika
- • 1 ½ teaspoons celery salt
- • 1 tablespoon freshly ground black pepper
- • 1 teaspoon salt
- • ½ teaspoon cayenne pepper
- • 2 cups low-fat buttermilk