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Recipes
Crispy Chocolate Chip Cookie Recipe
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- 2 sticks (1 cup) salted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon milk
- 1 teaspoon vinegar
- 2 cups (12 ounces) semi-sweet chocolate chips 1 cup crushed potato chips
French Vinaigrette
By Totlxtc
Mix garlic & Dijon mustard
- 3 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- 1/8 cup red wine vinegar (Add more to taste)
- salt & pepper
Apple Chicken Quesadillas
By Totlxtc
* In a large bowl, combine the first eight ingredients
- 2 * 2 medium tart apples, sliced
- 1 * 1 cup diced cooked chicken breast
- 1/2 * 1/2 cup shredded fat-free cheddar cheese
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
- 1/2 * 1/2 cup fresh or frozen corn, thawed
- 1/2 * 1/2 cup chopped fresh tomatoes
- 1/2 * 1/2 cup chopped onion
- 1/4 * 1/4 teaspoon salt
- 6 * 6 flour tortillas (8 inches), warmed
- 3/4 * 3/4 cup shredded lettuce
- 3/4 * 3/4 cup salsa
- 6 * 6 tablespoons fat-free sour cream
Lemon Turkey Stir-Fry
By Totlxtc
* In a small bowl, combine the cornstarch, Worcestershire sauce, soy sauce and lemon peel until smooth
- 2 * 2 teaspoons cornstarch
- 2 * 2 teaspoons Worcestershire sauce
- 1 * 1 teaspoon reduced-sodium soy sauce
- 2 * 2 teaspoons lemon peel
- 1 * 1 teaspoon chicken bouillon granules
- 1 * 1 teaspoon honey
- 2/3 * 2/3 cup boiling water
- 1 * 1 pound turkey breast, cubed
- 2 * 2 tablespoons canola oil, divided
- 1/2 * 1/2 cup sliced green onions
- 1/2 * 1/2 cup sliced celery
- 1/2 * 1/2 cup chopped red pepper
- 1 * 1 can (8 ounces) water chestnuts, drained
- 1 * 1 package (6 ounces) frozen snow peas, thawed
- 2 * 2 tablespoons lemon juice
- 1/4 * 1/4 teaspoon coarsely ground pepper
- * Hot cooked rice, optional
Poached Halibut
By Totlxtc
* Place the fillets in a microwave-safe dish; sprinkle with bouillon
- THYME WINE SAUCE:
- 4 * 4 halibut or cod fillets (1-1/2 pounds)
- 1 * 1 teaspoon chicken bouillon granules
- 1/2 * 1/2 cup water
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon minced fresh parsley
- 3/4 * 3/4 teaspoon minced chives
- 1/4 * 1/4 teaspoon salt
- 4 * 4 whole peppercorns
- 1 * 1 bay leaf
- 1 * 1 medium lemon, sliced
- *
- 2 * 2 tablespoons butter
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 cup white wine or chicken broth
- 1 * 1 teaspoon lemon juice
- 1/4 * 1/4 teaspoon each dried thyme and salt
Seafood Enchiladas
By Totlxtc
* In a large saucepan, cook onion in butter over medium heat until tender
- 1/2 * 1/2 cup chopped onion
- 1 * 1 tablespoon butter
- 1 * 1 garlic clove, minced
- 1 * 1 cup (8 ounces) reduced-fat sour cream
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 cup reduced-sodium chicken broth
- 1 * 1 can (4 ounces) chopped green chilies
- 1 * 1 teaspoon ground coriander
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
- 2 * 2 cups coarsely chopped real or imitation crabmeat
- 8 * 8 flour tortillas (6 inches), warmed
- 1/2 * 1/2 cup chopped tomato
- 1/2 * 1/2 cup chopped green onions
- 1/4 * 1/4 cup chopped ripe olives
Crispy Baked Chicken
By Totlxtc
* Drizzle butter in a 13-in
- 2 * 2 tablespoons butter, melted
- 1 * 1 cup crushed cornflakes
- 1 * 1 cup all-purpose flour
- 1-1/2 * 1-1/2 teaspoons seasoned salt
- 4 * 4 chicken drumsticks (4 ounces each), skin removed
- 4 * 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
- 3/4 * 3/4 cup egg substitute
Chicken Stuffing Casserole
By Totlxtc
* In a large bowl, combine all ingredients
- 2 * 2 eggs, lightly beaten
- 1 * 1 package (14 ounces) crushed corn bread stuffing
- 4 * 4 cups cubed cooked chicken breast
- 3 * 3 cups reduced-sodium chicken broth, warmed
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 * 1 small onion, chopped
- 1/4 * 1/4 cup chopped celery
- 1 * 1 teaspoon rubbed sage
Orange Carrot Salad
By Totlxtc
* Place carrots in a medium bowl
- 3 * 3 cups shredded carrots
- 2 * 2 medium oranges, peeled
- 3 * 3 tablespoons lemon juice
- 1 * 1 tablespoon sugar
- 1 * 1 teaspoon ground cinnamon
- * Dash salt
Makeover Swiss Chicken Supreme
By Totlxtc
* Place the chicken in a 13-in
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon dried minced onion
- 1/2 * 1/2 teaspoon garlic powder
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 4 * 4 slices (3/4 ounce each) reduced-fat Swiss cheese
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/3 * 1/3 cup reduced-fat sour cream
- 1/2 * 1/2 cup fat-free milk
- 1/3 * 1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)
- 1 * 1 teaspoon butter, melted