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Recipes
Apricot-Glazed Shrimp
By Totlxtc
* In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set asid...
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 cup chicken broth
- 3 * 3 tablespoons apricot preserves
- 1 * 1 tablespoon reduced-sodium soy sauce
- 1 * 1 teaspoon sesame seeds, toasted
- 1 * 1 medium green pepper, julienned
- 1 * 1 medium sweet red pepper, julienned
- 1/4 * 1/4 cup sliced green onions
- 1 * 1 garlic clove, minced
- 2 * 2 teaspoons canola oil
- 1/2 * 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 * 1/2 cup sliced water chestnuts, drained
- 1-1/2 * 1-1/2 cups hot cooked rice
Chicken with Citrus Salsa
By Totlxtc
* For salsa, in a small bowl, combine the grapefruit, orange and lemon
- 1 * 1 cup pink grapefruit sections
- 2/3 * 2/3 cup orange sections
- 1/2 * 1/2 medium lemon, peeled and cut into sections
- 1 * 1 tablespoon minced fresh cilantro
- 1 * 1 tablespoon lime juice
- 3/4 * 3/4 teaspoon honey
- 1/4 * 1/4 teaspoon grated lime peel
- 1/8 * 1/8 teaspoon cayenne pepper
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon salt
- * Dash onion powder
- * Dash garlic powder
- * Dash dried oregano
- 2 * 2 boneless skinless chicken breast halves (4 ounces each)
Spicy Shrimp Fettuccine
By Totlxtc
* Cook fettuccine according to package directions
- 8 * 8 ounces uncooked fettuccine
- 1 * 1 medium onion, chopped
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 4 * 4 plum tomatoes, chopped
- 1 * 1 cup chicken broth
- 2 * 2 cups coarsely chopped fresh spinach
- 3/4 * 3/4 pound cooked medium shrimp, peeled and deveined
- 2 * 2 tablespoons minced fresh parsley
- 1 * 1 tablespoon balsamic vinegar
- 1 * 1 tablespoon butter
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon cayenne pepper
- 2 * 2 ounces feta cheese, crumbled
Crunchy Baked Chicken
By Totlxtc
* In a shallow bowl, combine the salad dressing, chili powder and salt
- DIPPING SAUCE (not shown):
- 3/4 * 3/4 cup fat-free Western salad dressing
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon salt
- 8 * 8 bone-in chicken breast halves (10 ounces each), skin removed
- 2-1/2 * 2-1/2 cups crushed cornflakes
- *
- 1/4 * 1/4 cup chopped green pepper
- 1/4 * 1/4 cup chopped onion
- 3/4 * 3/4 cup fat-free Western salad dressing
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon salt
Pecan Pie Bar Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Crust:
- 2/3 cup granulated sugar
- 1 stick (1/2 cup) salted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Filling:
- 2/3 cup (packed) brown sugar
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup coarsely chopped pecans
- Drizzle: (optional)
- 4 ounces (1/3 cup) semi-sweet chocolate chips, melted
Tangy Salad Dressing
By Totlxtc
* In a jar with tight-fitting lid, combine the first seven ingredients; shake well
- 1/2 * 1/2 cup olive oil
- 1/4 * 1/4 cup cider vinegar
- 3 * 3 tablespoons sugar
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon seasoned salt
- 1/4 * 1/4 teaspoon pepper
- 1/4 * 1/4 teaspoon ground mustard
- * Mixed salad greens
Chicken and Pineapple Salad
By Totlxtc
* In a large saucepan, combine the sugar, cornstarch and salt
- SALAD:
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 cup unsweetened pineapple juice
- 1/4 * 1/4 cup chicken broth
- 2 * 2 tablespoons plus 1-1/2 teaspoons white vinegar
- 1 * 1 tablespoon reduced-sodium soy sauce
- 1 * 1 teaspoon canola oil
- *
- 1 * 1 pound boneless skinless chicken breast, cut into 1/2-inch strips
- 2 * 2 teaspoons reduced-sodium soy sauce
- 1/2 * 1/2 teaspoon minced fresh gingerroot
- 2 * 2 teaspoons canola oil
- 1 * 1 medium cucumber, quartered, seeded and thinly sliced
- 1 * 1 large red onion, quartered and thinly sliced
- 1 * 1 celery rib, thinly sliced
- * Lettuce leaves, optional
- 5 * 5 pineapple slices, halved
- 2 * 2 tablespoons sesame seeds, toasted
Plum-Glazed Chicken Kabobs
By Totlxtc
* In a small saucepan, combine the first five ingredients; heat on low until jam is melted
- 2 * 2 cups plum jam
- 6 * 6 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons sherry or chicken broth
- 1/2 * 1/2 teaspoon garlic powder
- 1/2 * 1/2 teaspoon ground ginger
- 1 * 1 pound boneless skinless chicken breasts, cubed
- 1 * 1 can (20 ounces) pineapple chunks, drained
- 1 * 1 large green pepper, cut into 1-inch pieces
- 1 * 1 teaspoon cornstarch
- 3 * 3 cups cooked rice
Balsamic Vinaigrette
By Totlxtc
1Mix well and toss desired amount with salad greens or in a pasta salad
- 1/3 cup balsamic vinegar
- 3/4 teaspoon Dijon mustard
- 1 cup olive oil
- salt and pepper
- 1 dash water
Southwestern Quinoa
By Totlxtc
1. Rinse the quinoa thoroughly under cold water, and drain
- 1 * 1 cup quinoa
- 1 * 1 tablespoon butter
- 2 * 2 cups chicken broth
- 1/2 * 1/2 cup diced green bell pepper
- 1/2 * 1/2 cup diced red onion
- 1 * 1 cup corn
- 1 * 1 (15 ounce) can black beans, drained
- 1/4 * 1/4 cup chopped cilantro
- 1 * 1 large tomato, diced
- 1/2 * 1/2 cup fresh lime juice, or to taste
- 2 * 2 tablespoons red wine vinegar
- 2 * 2 tablespoons olive oil
- 1 * 1 tablespoon adobo seasoning
- 1/2 * 1/2 cup feta cheese
- * salt and black pepper to taste