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Recipes
Carrot Raisin Salad
By Totlxtc
* In a small bowl, combine all ingredients
- 2-1/2 * 2-1/2 cups shredded carrots
- 1 * 1 celery rib, chopped
- 1/2 * 1/2 cup raisins
- 3/4 * 3/4 cup (6 ounces) vanilla yogurt
Salmon Steak With Orange-Balsamic Glaze
By Totlxtc
Place first 7 ingredients in a large sealable plastic bag
- 1/4 * 1/4 cup orange juice concentrate
- 1/4 * 1/4 cup balsamic vinegar
- 1 * 1 tablespoon extra-virgin olive oil
- 2 * 2 cloves garlic, finely chopped
- 1 * 1 tablespoon finely chopped fresh rosemary
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 4 * 4 salmon steaks (about 6 oz each)
- * Vegetable oil cooking spray
Leopold's Huckleberry Sauce
By Totlxtc
Recipe courtesy Stratton Leopold
- 2 cups huckleberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 1/2 teaspoons water
Applebee's Oriental Dressing
By Totlxtc
1
- 3 * 3 tablespoons honey
- 1 1/2 * 1 1/2 tablespoons rice wine vinegar
- 1/4 * 1/4 cup mayonnaise
- 1 * 1 teaspoon Dijon mustard
- 1/8 * 1/8 teaspoon sesame oil
Deep-Fried Crabs
By Totlxtc
Recipe courtesy Paula Deen, 2008
- Oil, for frying
- 4 soft-shell crabs
- 2 cups white cornmeal
- 1 teaspoon salt
- Freshly ground black pepper
Italian Side Salad
By Totlxtc
* In a large salad bowl, combine the salad greens and olives
- 1 * 1 package (5 ounces) spring mix salad greens
- 2 * 2 tablespoons sliced ripe olives, drained
- 1/4 * 1/4 cup Italian salad dressing or salad dressing of your choice
- 1/4 * 1/4 cup chopped walnuts
Barley Vegetable Stew
By Totlxtc
* In a Dutch oven, saute onion and garlic in oil
- 1 * 1 large onion, chopped
- 2 * 2 garlic cloves, minced
- 4 * 4 teaspoons olive oil
- 1 * 1 large carrot, chopped
- 1 * 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 * 1 medium sweet potato, peeled and cubed
- 1/2 * 1/2 cup chopped sweet red pepper
- 5 * 5 cups chicken or vegetable broth
- 1/2 * 1/2 cup quick-cooking barley
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 large tomato, seeded and chopped
Baked Chimichangas
By Totlxtc
* In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of ...
- 2-1/2 * 2-1/2 cups shredded cooked chicken breast
- 1 * 1 cup salsa
- 1 * 1 small onion, chopped
- 3/4 * 3/4 teaspoon ground cumin
- 1/2 * 1/2 teaspoon dried oregano
- 6 * 6 flour tortillas (10 inches), warmed
- 3/4 * 3/4 cup shredded reduced-fat cheddar cheese
- 1 * 1 cup reduced-sodium chicken broth
- 2 * 2 teaspoon chicken bouillon granules
- 1/8 * 1/8 teaspoon pepper
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 cup fat-free half-and-half
- 1 * 1 can (4 ounces) chopped green chilies
Curried Chicken Tossed Salad
By Totlxtc
* In a small nonstick skillet, bring water to boil
- 2 * 2 cups water
- 2 * 2 cups cut fresh asparagus (1-inch pieces)
- 1/2 * 1/2 cup julienned carrot (2-inch strips)
- 4 * 4 cups mixed salad greens
- 2 * 2 cups coarsely chopped spinach
- 2 * 2 cups cubed cooked chicken breast
- 5 * 5 tablespoons fat-free mayonnaise
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons fat-free milk
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon thinly sliced green onion
- 1 * 1 teaspoon honey
- 3/4 * 3/4 teaspoon dried basil
- 3/4 * 3/4 teaspoon curry powder
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Quinoa and Black Beans
By Totlxtc
Heat the oil in a medium saucepan over medium heat
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro