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Recipes
Honey Mustard Dressing or Sauce
By Totlxtc
Mix all ingredients thoroughly and refrigerate
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons mustard
- 1/2 tablespoon vinegar
Chicken Pasta Salad
By Totlxtc
* In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; sha...
- 2 * 2 tablespoons cider vinegar
- 2 * 2 tablespoons reduced-sodium soy sauce
- 4-1/2 * 4-1/2 teaspoons olive oil, divided
- 1 * 1 tablespoon sugar
- 1 * 1 garlic clove, minced
- 1 * 1 medium onion, coarsely chopped
- 1 * 1 medium green pepper, cut into 1/2-inch pieces
- 1 * 1 medium sweet red pepper, cut into 1/2-inch pieces
- 1/2 * 1/2 pound fresh mushrooms, sliced
- 3/4 * 3/4 pound boneless skinless chicken breast, cut into cubes
- 4 * 4 cups cooked rigatoni or large tube pasta
- 4 * 4 cups torn romaine lettuce
- 1 * 1 can (11 ounces) mandarin oranges, drained
- 1 * 1 can (6 ounces) pitted ripe olives, drained
Sweet Spinach Salad
By Totlxtc
* In a jar with tight-fitting lid, combine salad dressing, honey, orange juice and paprika; shake well
- 3/4 * 3/4 cup French salad dressing
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons orange juice
- 3/4 * 3/4 teaspoon paprika
- 6 * 6 cups torn fresh spinach
- 3/4 * 3/4 cup sliced green onion
Gingered Pork Tenderloin
By Totlxtc
* In a large resealable plastic bag, combine the first six ingredients; add pork
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1/4 * 1/4 cup sherry or reduced-sodium chicken broth
- 2 * 2 tablespoons canola oil
- 2 * 2 tablespoons minced fresh gingerroot
- 2 * 2 teaspoons sugar
- 2 * 2 garlic cloves, minced
- 2 * 2 pork tenderloins (1 pound each)
The Better Butter Chicken
By Totlxtc
Tandoori Chicken 1. Poke raw chicken thighs in several places with a fork
- Per serving: 314 calories, 12 g total fat (4.8 g saturated fat), 33 g protein, 19 g carbohydrate, 4 g fibre, 120 mg cholesterol, 534 mg sodium
- Yield: 5
- Ingredients
- Tandoori Chicken
- 10 * 10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
- 1/2 * 1/2 cup bottled Tandoori marinade (see Tip)
- Butter Chicken Sauce
- 2 * 2 tablespoons butter
- 1 1/2 * 1 1/2 cups chopped onions
- 1 * 1 tablespoon minced garlic
- 1 1/2 * 1 1/2 tablespoons grated gingerroot
- 1 1/2 * 1 1/2 teaspoons chili powder
- 3/4 * 3/4 teaspoon ground turmeric
- 3/4 * 3/4 teaspoon ground coriander
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground cumin
- 1 * 1 can (28 oz/798 mL) diced tomatoes, drained
- 1 1/2 * 1 1/2 cups reduced-sodium chicken broth
- 1 * 1 tablespoon brown sugar
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/3 * 1/3 cup light sour cream (not fat-free)
- 1 * 1 tablespoon minced fresh cilantro
- 1 * 1 tablespoon cashew/almond butter (Tip)
- * Hot cooked basmati rice (optional)
Fruit Salad Sunburst
By Totlxtc
* In a small saucepan, combine cornstarch and pineapple juice until smooth
- 1 * 1 tablespoon cornstarch
- 3/4 * 3/4 cup pineapple juice
- 2 to 3 * 2 to 3 kiwifruit
- 1 * 1 pint blueberries
- 3 * 3 medium firm bananas, halved widthwise and lengthwise
- 1 * 1 medium navel orange, sliced and quartered
- 3 * 3 large strawberries, quartered
Pan-Seared Chili Salmon
By Totlxtc
* Place carrots in a steamer basket; place in a small saucepan over 1 in
- 3 * 3 cups fresh baby carrots
- 1 * 1 cup instant brown rice
- 1 * 1 cup reduced-sodium chicken broth
- 1/4 * 1/4 teaspoon pepper, divided
- 3 * 3 teaspoons chili powder
- 1/2 * 1/2 teaspoon salt
- 4 * 4 salmon fillets (4 ounces each)
- 2 * 2 teaspoons olive oil
- 1 * 1 tablespoon minced fresh parsley
- 1 * 1 teaspoon butter
Makeover Creamy Macaroni and Cheese
By Totlxtc
* Cook macaroni according to package directions
- 2 * 2 cups uncooked elbow macaroni
- 1/4 * 1/4 cup butter, cubed
- 1/3 * 1/3 cup all-purpose flour
- 1-1/2 * 1-1/2 cups fat-free milk
- 1/4 * 1/4 cup reduced-sodium chicken broth
- 1 * 1 cup (8 ounces) fat-free sour cream
- 1/2 * 1/2 pound VELVEETA Pasteurized Prepared Cheese Product cubed
- 1/4 * 1/4 cup grated Parmesan cheese
- 1/2 * 1/2 teaspoon ground mustard
- 1/2 * 1/2 teaspoon pepper
- 2 * 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- * Minced chives, optional
Creamy Olive-Stuffed Chicken
By Totlxtc
* Flatten chicken to 1/4-in
- 4 * 4 boneless skinless chicken breast halves (6 ounces each)
- 4 * 4 ounces fat-free cream cheese
- 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/8 * 1/8 teaspoon dried oregano
- 1/8 * 1/8 teaspoon pepper
- 1/2 * 1/2 cup seasoned bread crumbs
- 1 * 1 tablespoon olive oil
Rock Shrimp with Spicy Creamy Sauce
By Totlxtc
Recipe courtesy Sandra Lee
- Vegetable oil
- 1/2 cup real mayonnaise
- 1/4 cup plus 1 tablespoon heavy whipping cream
- 2 teaspoons Szechuan seasoning
- 2 cups tempura batter mix (recommended: Hime)
- 1 1/2 cups ice water
- 1 pound rock shrimp*
- Endives, for garnish
- Crispy onions (recommended: French's Original), for garnish
- * NOTE: If rock shrimp are not available, use peeled and deveined shrimp