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Recipes
Mango And Pine Nut Salad
By Totlxtc
1. In a mini chopper or a blender, purée ¼ cup mango, OJ, oil, mustard, salt, and pepper
- 2 c chopped fresh mango
- 1/3 c fresh orange juice
- 2 Tbsp canola or olive oil
- 2 tsp grainy Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 c shredded Romaine lettuce
- 1 c finely shredded red cabbage
- 1 c thinly sliced scallions
- 2 cans (15 oz) cannellini beans, rinsed and drained
- 1/4 c raw or toasted pine nuts
Chinese Chicken Salad
By Totlxtc
* Deep-fry wonton strips in oil until brown and crisp
- DRESSING:
- 6 * 6 ounces wonton wrappers, cut into 1/4-inch strips
- * Oil for deep-fat frying
- 3 * 3 cups cubed cooked chicken
- 1 * 1 head lettuce, shredded
- 4 * 4 green onions with tops, sliced
- 1/4 * 1/4 cup sesame seeds, toasted
- *
- 1/3 * 1/3 cup white wine vinegar
- 1/4 * 1/4 cup sugar
- 3 * 3 tablespoons canola oil
- 2 * 2 tablespoons sesame oil
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon monosodium glutamate, optional
- 1/2 * 1/2 teaspoon pepper
Blackened Chicken and Beans
By Totlxtc
* Combine the chili powder, salt and pepper; rub over both sides of chicken
- 2 * 2 teaspoons chili powder
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon canola oil
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 cup frozen corn, thawed
- 1 * 1 cup chunky salsa
Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream
By Totlxtc
Recipe courtesy Sandra Lee
- 1 pound potato gnocchi
- 1 (1.8-ounce) packet white sauce mix
- 2 1/4 cups milk
- 6 roasted garlic cloves, minced or pressed
- 6 ounces Gorgonzola crumbles
- 1 store-bought roasted chicken (approximately 2 pounds), shredded
- 2 tablespoons chopped fresh parsley leaves
Turkey and Quinoa Meatloaf
By Totlxtc
Bring the quinoa and water to a boil in a saucepan over high heat
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Chipotle-Onion Turkey Cutlets
By Totlxtc
* In a shallow bowl, combine the egg substitute, water and 1 teaspoon adobo sauce
- 1/4 * 1/4 cup egg substitute
- 1 * 1 teaspoon water
- 2 * 2 teaspoons adobo sauce plus 1 teaspoon minced chipotle pepper in adobo sauce, divided
- 1 * 1 cup panko (Japanese) bread crumbs
- 1 * 1 teaspoon pepper
- 3/4 * 3/4 teaspoon salt
- 1 * 1 package (17.6 ounces) turkey breast cutlets
- 2 * 2 tablespoons olive oil, divided
- 1 * 1 medium onion, halved and sliced
- 1 * 1 garlic clove, minced
- 2 * 2 teaspoons all-purpose flour
- 3/4 * 3/4 cup reduced-sodium chicken broth
Dilly Crab Salad
By Totlxtc
* Cook pasta according to package directions; drain and rinse in cold water
- 1 * 1 package (16 ounces) medium pasta shells
- 2 * 2 packages (8 ounces each) imitation crabmeat, flaked
- 1-1/2 * 1-1/2 cups (12 ounces) sour cream
- 1-1/2 * 1-1/2 cups mayonnaise
- 1 to 2 * 1 to 2 tablespoons dill weed
Chicken Rice Casserole
By Totlxtc
* In a large saucepan, bring the rice, broth and water to a boil
- 2 * 2 cups uncooked long grain rice
- 2 * 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/2 * 1/2 cup water
- 2 * 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 2 * 2 cups fat-free milk
- 1 * 1 tablespoon dried minced onion
- 1 * 1 teaspoon Worcestershire sauce
- 1/2 * 1/2 teaspoon salt
- 4 * 4 cups cubed cooked chicken breast
- 2 * 2 cups chopped celery
- 3/4 * 3/4 cup sliced almonds, toasted, divided
Orange Glazed Salmon
By Totlxtc
Recipe courtesy Sandra Lee, 2007
- 1 1/2 pounds salmon fillet
- 1/3 cup orange marmalade
- 1/2 cup orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon ginger
- 2 teaspoons salt free citrus-herb seasoning
Creamy Dill Dressing
By Totlxtc
* In a small bowl, combine all ingredients; stir until smooth
- 1 * 1 cup mayonnaise
- 1/3 * 1/3 cup sour cream
- 3 * 3 tablespoons half-and-half cream
- 1 * 1 tablespoon dill weed
- 1-1/2 * 1-1/2 teaspoon sugar
- 3/4 * 3/4 teaspoon lemon juice
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon Worcestershire sauce