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Recipes
Pork with Artichokes and Capers
By Totlxtc
* Cut pork into 1-in
- 2 * 2 pork tenderloins (3/4 pound each)
- 1 * 1 tablespoon butter
- 1 * 1 green onion, finely chopped
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/4 * 1/4 cup reduced-sodium chicken broth
- 1 * 1 tablespoon capers, drained
- 1 * 1 teaspoon Dijon mustard
- 1 * 1 tablespoon minced fresh parsley
- * Lemon slices
Ultimate Chicken Sandwiches
By Totlxtc
* Flatten chicken to 1/2-in
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 cup buttermilk
- 1/2 * 1/2 cup reduced-fat biscuit/baking mix
- 1/2 * 1/2 cup cornmeal
- 1-1/2 * 1-1/2 teaspoons paprika
- 3/4 * 3/4 teaspoon salt
- 3/4 * 3/4 teaspoon poultry seasoning
- 1/2 * 1/2 teaspoon garlic powder
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon cayenne pepper
- 6 * 6 onion or kaiser rolls, split
- 6 * 6 lettuce leaves
- 12 * 12 tomato slices
Lemon Dressing
By Totlxtc
1In covered container combine all ingredients
- 2/3 cup salad oil (I use crisco veg. oil)
- 3 tablespoons fresh squeezed lemon juice
- 2 tablespoons cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Blue Cheese Dressing
By Totlxtc
* In a small bow, mash blue cheese with a fork
- 1/4 * 1/4 cup crumbled blue cheese
- 3/4 * 3/4 cup sour cream, divided
- 2 * 2 tablespoons canola oil
- 1 * 1 tablespoon lemon juice
- 1 to 1 * 1 to 1-1/2 teaspoons Worcestershire sauce, optional
- * Salt and pepper to taste
Island Bread Pudding
By Totlxtc
Recipe courtesy Sandra Lee, 2007
- 1 pound Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
- 1 cup pineapple chunks (recommended: Dole)
- 1 (7-ounce) bag dried tropical fruit trio (recommended: Sun Maid)
- 1 (12-ounce) can coconut milk (recommended: Thai Kitchen)
- 1/4 cup dark rum (recommended: Myers's)
- 1 cup pineapple-coconut nectar (recommended: Kern's)
- 1 cup brown sugar (recommended: C and H)
- 3 large eggs
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter, cut into small pieces
Jalapeno Chicken Pizza
By Totlxtc
* Place the first six ingredients in a food processor; cover and process until blended
- 2 * 2 plum tomatoes, quartered
- 1/2 * 1/2 cup fresh cilantro leaves
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon chopped chipotle peppers in adobo sauce
- 1 * 1 garlic clove, peeled and quartered
- 1/2 * 1/2 teaspoon salt
- 1 * 1 prebaked 12-inch thin pizza crust
- 2 * 2 cups shredded cooked chicken breast
- 3/4 * 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
- 2 * 2 jalapeno peppers, seeded and sliced into rings
Scooped Out Cupcake Tarts
By Totlxtc
Recipe courtesy Cheryl Day
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 sticks butter, room temperature
- 2 1/3 cups sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk, room temperature
- Sweetened whipped cream, for topping
- Seasonal fruit, for topping
- Mint sprigs, for garnish
Southwestern Chicken Black Bean Soup
By Totlxtc
* In a Dutch oven, saute chicken in oil until no longer pink
- 1 * 1 pound boneless skinless chicken breasts, cubed
- 1 * 1 tablespoon canola oil
- 1 * 1 tablespoon chopped onion
- 1 * 1 jalapeno pepper, seeded and finely chopped
- 3 * 3 garlic cloves, minced
- 2 * 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 * 3 cups fresh corn or frozen corn
- 1 * 1 can (15-1/2 ounces) black beans, rinsed and drained
- 2 * 2 tablespoons lime juice
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon hot pepper sauce
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 cup minced fresh cilantro
- 16 * 16 baked tortilla chip scoops, crumbled
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
Mexican Chicken Soup
By Totlxtc
* In a large nonstick skillet, saute chicken in oil until no longer pink
- 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 * 2 teaspoons canola oil
- 1/2 * 1/2 cup water
- 1 * 1 envelope reduced-sodium taco seasoning
- 1 * 1 can (32 ounces) V8 juice
- 1 * 1 jar (16 ounces) salsa
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 package (10 ounces) frozen corn, thawed
- 6 * 6 tablespoons reduced-fat cheddar cheese
- 6 * 6 tablespoons reduced-fat sour cream
- 2 * 2 tablespoons minced fresh cilantro
Creamy Chicken Rice Soup
By Totlxtc
* In a large saucepan, saute the carrot, onion and celery in butter until tender
- 1/2 * 1/2 cup chopped carrot
- 1/3 * 1/3 cup finely chopped onion
- 1/3 * 1/3 cup chopped celery
- 2 * 2 tablespoons butter
- 1/4 * 1/4 cup all-purpose flour
- 2 * 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 * 2 cups cooked long grain rice
- 1 * 1 cup cubed cooked chicken
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon garlic powder
- 1 * 1 cup 2% milk
- 2 * 2 tablespoons lemon juice
- 1 * 1 tablespoon white wine, optional