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Recipes
Ooh-la-la-sagna!
By Totlxtc
Sauce 1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce
- Cooking tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-chee
- Yield: 10
- Sauce
- 5 * 5 sun-dried tomatoes (not oil-packed)
- 2 * 2 teaspoons olive oil
- 1 1/2 * 1 1/2 cups chopped red onions
- 2 * 2 teaspoons minced garlic
- 1 1/4 * 1 1/4 pounds (568 g) extra-lean ground turkey
- 8 * 8 ounces (227 g) lean Italian turkey sausage
- 1 * 1 cup packed grated unpeeled zucchini
- 1 * 1 jar (700 mL) your favourite tomato-based pasta sauce
- 1 * 1 can (19 oz/540 mL) tomatoes with Italian herbs, undrained, chopped
- 1 * 1 tablespoon dried Italian seasoning
- 1 * 1 tablespoon balsamic vinegar
- 1 * 1 tablespoon brown sugar
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/4 * 1/4 cup minced fresh basil leaves
- Filling
- 2 * 2 cups light ricotta cheese
- 2 * 2 ounces (57 g) crumbled feta cheese with herbs (see Tip)
- 1 * 1 package frozen spinach, thawed, squeezed dry and chopped
- 1 * 1 egg
- 12 * 12 whole wheat lasagna noodles
- 1 1/2 * 1 1/2 cups packed shredded 4-cheese blend (6 oz/170 g; see Tip)
Napa Valley Wine Planked Salmon
By Totlxtc
Recipe courtesy Sandra Lee
- 1 1/4 pounds salmon fillets, 1-inch thick
- 1 cup bottled Champagne vinaigrette
- 2 tablespoons Dijon mustard
- Cedar or alder grilling plank soaked in equal parts of red wine and water for at least 2 hours
- Salt and pepper
- 1/3 cup finely chopped fresh herb leaves (parsley, oregano, basil, marjoram, etc.)
Raspberry Vinegar
By Totlxtc
* Rinse the berries and air-dry on paper towels
- 3 * 3 cups fresh raspberries
- 4 * 4 cups white wine vinegar
- 1/2 * 1/2 cup sugar
Lemonade Fruit Dressing
By Totlxtc
* In a heavy saucepan, combine eggs, lemonade concentrate and sugar
- 2 * 2 eggs
- 3/4 * 3/4 cup thawed lemonade concentrate
- 1/3 * 1/3 cup sugar
- 1 * 1 cup heavy whipping cream, whipped
- * Assorted fresh fruit
Apple Iceberg Salad
By Totlxtc
* In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well
- 1 * 1 cup mayonnaise
- 1/4 * 1/4 cup sugar
- 2 * 2 tablespoons cider vinegar
- 2 * 2 tablespoons evaporated milk
- 2 * 2 large red apples, diced
- 1 * 1 medium head iceberg lettuce, torn
Strawberry Banana Bread Pudding
By Totlxtc
Recipe courtesy
- Nonstick vegetable cooking spray
- 15 ounces frozen sweetened sliced strawberries (about 2 cups), thawed and drained, syrup reserved
- 1 (13.9-ounce) package banana quick bread mix
- 2 eggs
- 3 tablespoons canola oil
- 1 1/4 cups milk
- 1 (8-ounce) container mixed berry yogurt
- 1 cup plain yogurt
Mushroom Chicken Pizza
By Totlxtc
* Press dough onto the bottom of a 15-in
- 1 * 1 tube (13.8 ounces) refrigerated pizza crust
- 1 * 1 can (6 ounces) Italian tomato paste
- 1-1/2 * 1-1/2 cups cubed cooked chicken breast
- 2 * 2 cups grape tomatoes, halved
- 1/2 * 1/2 cup sliced fresh mushrooms
- 1/4 * 1/4 cup sliced ripe olives
- 1/8 * 1/8 teaspoon garlic salt
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 tablespoon olive oil
- 1-1/2 * 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Robin's Quinoa with Mushrooms and Spinach
By Totlxtc
Heat olive oil in a saucepan over medium heat
- 1 tablespoon olive oil
- 1/2 onion, chopped fine
- 1 teaspoon minced garlic
- 1 cup quinoa
- 1/2 cup white wine
- 1 3/4 cups chicken broth
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- 1 (8 ounce) package sliced mushrooms
- 4 teaspoons balsamic vinegar
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 teaspoon chopped fresh thyme
- salt and pepper to taste
- 1 (10 ounce) bag washed spinach leaves
- 1/4 cup crumbled goat cheese
Pistachio Crusted Salmon With Orange Lime Spinach Salad
By Totlxtc
Heat oven to 400˚. Puree salad ingredients except spinach in blender
- For salmon
- 3 * 3 slices whole-wheat bread, untoasted
- 6 * 6 tablespoons shelled pistachios
- 2 * 2 tablespoons packed fresh parsley
- 1/2 * 1/2 teaspoon garlic powder
- 4 * 4 salmon fillets (4 oz each), skin removed
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon ground black pepper
- 1/4 * 1/4 cup nonfat plain yogurt
- For salad
- * Zest and juice of 1 small orange
- * Zest and juice of 1 large lime
- 1 * 1 large shallot, quartered
- 2 * 2 teaspoons olive oil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon ground black pepper
- 1/4 * 1/4 teaspoon mild chili powder
- 1 * 1 pound raw baby spinach
Stick to Your Ribs
By Totlxtc
Spice Rub 1. Mix all spice rub ingredients together in a small bowl
- Per serving: 393 calories, 10.5 g total fat (4.2 g saturated fat), 49 g protein, 24 g carbohydrate, 1.2 g fibre, 154 mg cholesterol, 708 mg sodium
- Yield: 5
- Ingredients
- Spice Rub
- 1 * 1 tablespoon brown sugar
- 1 1/2 * 1 1/2 teaspoons paprika
- 1 * 1 teaspoon chili powder
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon seasoned salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon onion powder
- 1/8 * 1/8 teaspoon cayenne pepper
- Barbecue Sauce
- 2 * 2 large pork tenderloins
- 1 * 1 tablespoon butter
- 2 * 2 tablespoons finely minced onions
- 1 * 1 teaspoon minced garlic
- 1/2 * 1/2 cup ketchup
- 1/3 * 1/3 cup hickory-flavoured barbecue sauce
- 2 * 2 tablespoons freshly squeezed lemon juice
- 2 * 2 tablespoons molasses
- 1 1/4 * 1 1/4 teaspoons chili powder
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon paprika
- 1 * 1 teaspoon grated lemon zest
- 1/2 * 1/2 teaspoon dried rosemary
- 1/4 * 1/4 teaspoon freshly ground black pepper