Totlxtc's profile page
Recipes
Easy Chicken and Dumplings
By Totlxtc
* In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes
- 3 * 3 celery ribs, chopped
- 1 * 1 cup sliced fresh carrots
- 3 * 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/2 * 1/2 teaspoon poultry seasoning
- 1/8 * 1/8 teaspoon pepper
- 3 * 3 cups cubed cooked chicken breast
- 1-2/3 * 1-2/3 cups reduced-fat biscuit/baking mix
- 2/3 * 2/3 cup fat-free milk
Makeover Chicken Cheese Enchiladas
By Totlxtc
* In a large bowl, combine the sour cream, soup, chilies and olives
- 1-1/2 * 1-1/2 cups (12 ounces) reduced-fat sour cream
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 * 1 can (4 ounces) chopped green chilies
- 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 * 4 cups cubed cooked chicken breast
- 1 * 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
- 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
- 12 * 12 fat-free flour tortillas (6 inches), warmed
- 4 * 4 green onions, thinly sliced
Almond Bacon Chicken
By Totlxtc
* In a microwave, cook bacon on paper towels on high for 1 to 2-1/2 minutes or until partially cooked
- 4 * 4 bacon strips
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1/4 * 1/4 cup chicken broth
- 1/4 * 1/4 cup sliced almonds, toasted
Tropical Coleslaw
By Totlxtc
* In a small bowl, toss banana slices and lemon juice
- 1 * 1 medium firm banana, sliced
- 2 * 2 tablespoons lemon juice
- 3 * 3 cups shredded cabbage
- 1 * 1 can (20 ounces) pineapple tidbits, drained
- 1 * 1 celery rib, chopped
- 1 * 1 can (11 ounces) mandarin oranges, drained
- 1/2 * 1/2 cup golden raisins
- 1 * 1 cup (8 ounces) lemon yogurt
- 1/2 * 1/2 cup coarsely chopped walnuts
- 1/2 * 1/2 teaspoon salt
Chili's Honey Mustard Dressing
By Totlxtc
1Mix well and chill for two hours before serving
- 1/2 cup Grey Poupon mustard (must be a Dijon mustard, no French's)
- 1/2 cup mayonnaise
- 1/2 cup honey
Makeover Tater-Topped Casserole
By Totlxtc
* In a large skillet, cook beef and turkey over medium heat until no longer pink
- 1 * 1 pound lean ground beef (90% lean)
- 1/2 * 1/2 pound extra-lean ground turkey
- 1 * 1 package (16 ounces) frozen mixed vegetables, thawed and drained
- 3/4 * 3/4 cup french-fried onions
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/2 * 1/2 cup fat-free milk
- 4 * 4 cups frozen Tater Tots, thawed
Basil Vinaigrette
By Totlxtc
* In a jar with tight-fitting lid, combine all ingredients; shake well
- 1/4 * 1/4 cup olive oil
- 4-1/2 * 4-1/2 teaspoons red wine vinegar
- 1/4 * 1/4 teaspoon ground mustard
- 1/4 * 1/4 teaspoon dried basil
- 1/8 * 1/8 teaspoon garlic powder
- * Salt and pepper to taste
Frozen Fruit Salad
By Totlxtc
* In a food processor, chop apricots
- 1 * 1 can (16 ounces) apricot halves, drained
- 1 * 1 container (16 ounces) frozen sweetened sliced strawberries, thawed and drained
- 3/4 * 3/4 cup pineapple tidbits, drained
- 3 * 3 medium bananas, sliced
- 1 * 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1 * 1 juice can water
Ham & Asparagus Casserole
By Totlxtc
* Cook noodles according to package directions
- 3-3/4 * 3-3/4 cups uncooked yolk-free whole wheat noodles
- 2-1/2 * 2-1/2 cups cut fresh asparagus (1-inch pieces)
- 1 * 1 medium onion, chopped
- 1 * 1 tablespoon reduced-fat butter
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon dried thyme
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 cup fat-free milk
- 1 * 1 cup reduced-sodium chicken broth
- 1 * 1 tablespoon lemon juice
- 1-1/2 * 1-1/2 cups cubed fully cooked lean ham
- 1/4 * 1/4 cup minced fresh parsley
- 1/3 * 1/3 cup french-fried onions
- 2 * 2 tablespoons shredded Parmesan cheese
Makeover Chicken Potpies
By Totlxtc
* Combine 3/4 cup flour, baking powder and salt
- 1 * 1 cup plus 2 tablespoons all-purpose flour, divided
- 1/4 * 1/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 3 * 3 tablespoons cold butter, divided
- 2 * 2 tablespoons buttermilk
- 1 * 1 tablespoon canola oil
- 1 to 2 * 1 to 2 tablespoons cold water
- 4 * 4 medium carrots, sliced
- 3 * 3 celery ribs, sliced
- 1 * 1 large onion, chopped
- 2-1/2 * 2-1/2 cups reduced-sodium chicken broth
- 2/3 * 2/3 cup fat-free milk
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 cup frozen peas
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 egg white